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摘要
Desenvolveu-se uma ＆trufa de chocolate＊ 角 base de soja, similar 角 trufa tradicional; apta aos intolerantes 角 lactose. Realizaram-se duas an芍lises sensoriais, sendo a primeira um teste triangular onde se avaliaram as diferen as sensoriais entre a trufa 角 base de soja e uma tradicional. Pela escala Hed nica de nove pontos realizou-se a an芍lise sensorial da trufa 角 base de soja, para estabelecer o seu ＆status afetivo＊. Os atributos avaliados foram: cor, aroma de chocolate, sabor amargo, do ura, maciez e aceita o global. Participaram das analises 143 indiv赤duos, sendo 43 do teste triangular e 100 do teste de aceita o. O resultado do teste triangular foi submetido 角 an芍lise da tabela de resultados, segundo Meilgaard et al. (1987), com 0,1% de significancia e o do teste afetivo de aceita o, por percentual. Apenas 16 provadores n o souberam identificar a trufa diferente no teste triangular. No teste de aceita o, 89% dos indiv赤duos deram nota superior a seis pontos para o atributo maciez. Em rela o ao sabor amargo, 68% relataram gostar ligeiramente (seis) a gostar muit赤ssimo (nove). Na vari芍vel aceita o global, 84% dos indiv赤duos deram notas superiores a seis na escala. Certamente, 42% dos indiv赤duos certamente comprariam a trufa de soja e 39% provavelmente comprariam demonstrando um 赤ndice de aceita o de 81% dos consumidores. Conclui-se que o produto elaborado obteve boa aceita o. This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ＆affective status＊. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall acceptance. A total of 143 individuals participated in the analysis, with 43 in the triangular test and 100 in the acceptance test. The result of the triangular test was submitted to an analysis of the table of results, according to Meilgaard et al. (1987), with level of significance of 0.1% and the affective, and the acceptance test evaluated by percentage. Only 16 participants were not able to identify the different truffle in the triangular test. In the acceptance test, 89% of individuals gave a grade higher than six points in the softness attribute. Regarding bitter taste, 68% reported liking it slightly (six) to very much (nine). In the variable overall
