Standardization of the formulation of pisco sour by sensory acceptability

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A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and fl...

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Detalles Bibliográficos
Autores: Jordan Suaraz, Oscar, Ramos R., Miriam
Formato: artículo
Fecha de Publicación:2015
Institución:Universidad Le Cordon Bleu
Repositorio:Revistas - Universidad Le Cordon Bleu
Lenguaje:español
OAI Identifier:oai:ojs2.52.234.130.152:article/20
Enlace del recurso:https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/20
Nivel de acceso:acceso abierto
Materia:Tax factors; fiscal duties observance; restaurant services; Lima districts
estandarización, pisco sour, aceptabilidad sensorial, método Taguchi
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spelling Standardization of the formulation of pisco sour by sensory acceptabilityEstandarización de la formulación de pisco sour mediante su grado de aceptabilidadJordan Suaraz, OscarRamos R., MiriamTax factors; fiscal duties observance; restaurant services; Lima districtsestandarización, pisco sour, aceptabilidad sensorial, método TaguchiA standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.Se determinó una formulación estándar de pisco sour a través de un screening con el método Taguchi, para lo cual se analizó la influencia del Jarabe de goma, Zumo de limón y Clara de huevo usando como indicador la Aceptabilidad (Apariencia y Sabor) considerando niveles mínimos y máximos para cada factor resultando cuatro tratamientos que fueron analizados sensorialmente, en donde se identificó que el jarabe de goma es un factor significativo en el Sabor, y se seleccionó su nivel máximo, correspondiente a la fórmula de mayor aceptabilidad; para el resto de factores se consideró los niveles mínimos necesarios. Se estableció que la fórmula con mayor aceptabilidad para 100ml de pisco (puro de uva quebranta) corresponde a 50g de hielo, 36ml de jarabe de goma, 30ml de zumo de limón, y 10ml de clara de huevo en condiciones estándares de preparaciónUniversidad Le Cordon Bleu2015-12-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/2010.36955/RIULCB.2015v2n2.003Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 2 Núm. 2 (2015); 29-342409-1537reponame:Revistas - Universidad Le Cordon Bleuinstname:Universidad Le Cordon Bleuinstacron:ULCBspahttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/20/210Derechos de autor 2018 Revista de Investigaciones de la Universidad Le Cordon Bleuhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:ojs2.52.234.130.152:article/202020-06-09T11:32:08Z
dc.title.none.fl_str_mv Standardization of the formulation of pisco sour by sensory acceptability
Estandarización de la formulación de pisco sour mediante su grado de aceptabilidad
title Standardization of the formulation of pisco sour by sensory acceptability
spellingShingle Standardization of the formulation of pisco sour by sensory acceptability
Jordan Suaraz, Oscar
Tax factors; fiscal duties observance; restaurant services; Lima districts
estandarización, pisco sour, aceptabilidad sensorial, método Taguchi
title_short Standardization of the formulation of pisco sour by sensory acceptability
title_full Standardization of the formulation of pisco sour by sensory acceptability
title_fullStr Standardization of the formulation of pisco sour by sensory acceptability
title_full_unstemmed Standardization of the formulation of pisco sour by sensory acceptability
title_sort Standardization of the formulation of pisco sour by sensory acceptability
dc.creator.none.fl_str_mv Jordan Suaraz, Oscar
Ramos R., Miriam
author Jordan Suaraz, Oscar
author_facet Jordan Suaraz, Oscar
Ramos R., Miriam
author_role author
author2 Ramos R., Miriam
author2_role author
dc.subject.none.fl_str_mv Tax factors; fiscal duties observance; restaurant services; Lima districts
estandarización, pisco sour, aceptabilidad sensorial, método Taguchi
topic Tax factors; fiscal duties observance; restaurant services; Lima districts
estandarización, pisco sour, aceptabilidad sensorial, método Taguchi
description A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
publishDate 2015
dc.date.none.fl_str_mv 2015-12-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/20
10.36955/RIULCB.2015v2n2.003
url https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/20
identifier_str_mv 10.36955/RIULCB.2015v2n2.003
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/20/210
dc.rights.none.fl_str_mv Derechos de autor 2018 Revista de Investigaciones de la Universidad Le Cordon Bleu
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2018 Revista de Investigaciones de la Universidad Le Cordon Bleu
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Le Cordon Bleu
publisher.none.fl_str_mv Universidad Le Cordon Bleu
dc.source.none.fl_str_mv Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 2 Núm. 2 (2015); 29-34
2409-1537
reponame:Revistas - Universidad Le Cordon Bleu
instname:Universidad Le Cordon Bleu
instacron:ULCB
instname_str Universidad Le Cordon Bleu
instacron_str ULCB
institution ULCB
reponame_str Revistas - Universidad Le Cordon Bleu
collection Revistas - Universidad Le Cordon Bleu
repository.name.fl_str_mv
repository.mail.fl_str_mv
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Standardization of the formulation of pisco sour by sensory acceptability
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