Author(s):
Guiné, Raquel 
; Lima, Maria João ; Pato, Lúcia ; Correia, Ana Cristina ; Gonçalves, Fernando ; Costa, Elisa ; Santos, Sandra
Date: 2010
Persistent ID: http://hdl.handle.net/10400.19/1389
Origin: Repositório Científico do Instituto Politécnico de Viseu
Subject(s): food product development; strawberry syrup; consumer study; sensorial analysis
Description
The potential beneficial effects of strawberry allied to those of chilly in many aspects of human health lead to the development of a spicy strawberry syrup. The work included the development of the product, including formulation, processing and industrialization aspects, chemical and sensorial analyses as well as a consumer study, of which some will be analysed in the present manuscript.
The sensorial evaluation was performed with a panel of 25 tasters, of which 17 were women and 8 men. The parameters evaluated using a hedonic scale were: visual aspect, colour, consistence, brightness, sweetness, strawberry taste, spicy taste, global appreciation.
To characterization of the product a brief chemical analysis was made. The mineral content was determined by calcination at 550 ºC, the total soluble solids (mainly sugars) were determined by refractometry and the moisture by a halogen moisture analyser.
In all characteristics evaluated in the sensorial analysis the medium punctuation was 4 (in a scale from 0 to 5), corresponding to Good. Despite the product being considered quite spicy, its acceptance was very good.
