Abstract
The effect of lactose hydrolysis on the sensory profile of dulce de leche and consumer reaction to this process using overall acceptability data and survival analysis calculations was examined. Lactose hydrolysis caused marked changes in the sensory profile of dulce de leche, particularly for flavor and texture, leading to a decrease in consumer overall acceptability and intent to purchase the product. Survival analysis methodology was used to estimate the consumer rejection percentage to purchase dulce de leche as a function of lactose hydrolysis percentage. Using a Weibull distribution, lactose hydrolysis percentage corresponding to a 10% consumer rejection was calculated as 4.6 ± 0.4%, in agreement with calculations from least significant difference in overall acceptability, suggesting that both methodologies might provide similar results. Survival analysis could be used to estimate limits for ingredient replacement or changes in manufacturing processes that cause complex sensory changes in the product, leading to consumer rejection.
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