Identifications of attributes associated with the sensory quality of powdered mixtures for desserts

Abstract

The aim of the article was to identify attributes associated to the sensory quality of powdered mix: custard and gelatin. Participated 48 university students, habitual consumers of this product. The method of focus groups was applied, so four groups were formed, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each one, to achieve a better precision in the remaining interviews. The mentioned attributes were grouped by organoleptic characteristic, determining their frequency and the percentage that these represented according to the total number of students. For the custard, a total of 67 attributes were identified, which they use as signals of sensory quality to accept and prefer it. Of these, 20 were related to their appearance, 17 with their smell, 16 with their taste, and 15 with their texture. For the gelatin, 75 attributes were identified, of these, 25 were related with their appearance, 16 with their smell, 21 with their taste, and 13 with their texture.