Degree of preference for biscuits made in the province of Pamplona, Norte de Santander
DOI:
https://doi.org/10.24054/limentech.v8i2.1522Keywords:
Facial Hedonic Scale, biscuits, preferenceAbstract
The objective of this work is to evaluate, by means of a sensory evaluation, the degree of preference for native Pamplona biscuits applied to a group of 34 7-year-old children, using the 5-point facial hedonic scale as a method of sensory evaluation, which will facilitate a better understanding and analysis by the of the evaluators. This preference test was carried out at the facilities of a school in the province of Pamplona, Norte de Santander, where 3 samples of biscuits with different characteristics were evaluated: coloured biscuits, biscuits with sprinkles and oatmeal biscuits with raisins. The tabulation of the data and statistical study were carried out in the SPSS software,
using the Anova analysis of variance method; It was concluded that the most preferred cookie for children was the jelly beans or colored seeds, where the attributes of color and visual appearance were influential in the evaluation.
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