Evaluation of the sensory quality and level of acceptance of formulations of carrot soup microemulsified with Inulin and Milk Whey Protein Concentrate (WPC).
Main Article Content
Keywords
carrot, biopolymers, microemulsion
Abstract
Abstract
Objective: Evaluate the sensory quality and the level of acceptance of carrot soup formulations microemulsified with Inulin and Milk Whey Protein Concentrate (WPC).
Design/methodology/approach: Formulations of Carrot Soup Microemulsified with Inulin and Milk Whey Protein Concentrate (WPC) were developed according to a Simple Centroid Experimental Design and the sensory quality and level of acceptance of the developed Formulations were evaluated.
Results: Formulation D formulated with carrot microemulsified with a mixture of Inulin and WPC presented the highest level of acceptance compared to the other formulations developed. The developed Formulations presented significant differences respect to luminosity (L *) and did not present a significant difference respect to color difference (?E *) as they all presented a tendency to red-yellow hue.
Limitations on study/implications: It is important to carry out further tests to complete the development of formulations to improve the sensory properties of this type of products.
Findings/conclusions: Inulin and Whey Protein Concentrate (WPC) are biopolymers that can be used in the development of carrot soup formulations to generate a product with acceptable sensorial quality to the consumer.
Keywords: carrot, biopolymers, microemulsion
