Volume 5 - Volume 5
SUGARCANE SORBET FLAVORED ARTIFICIALLY
This study aims the production and sensory evaluation of sorbet using sugarcane juice as substitute for milk. Before the development of the product, there was carried out a market survey to identify key customer requirements and expectations. It then realized the sensory analysis of three flavors of the product to identify the preference and public acceptance. The results were extremely positive,
acceptability higher then 80%, showed that the product was very well accepted and has a high
purchase intent, which makes its viable marketing.
PaperID: p 1716-1725
Author's Name: Alex Toshio Kassada, Bruno Eduardo Campos, Guilherme Chaves Souto Branco, Paulo Otávio Fioroto and Grasiele Scaramal Madrona
Volume: Volume 5
Issues: Volume 5
Keywords: Sugarcane, comestible iced, sensory analyses.