Análise sensorial da crocância de casquinhas de biscoito e de biju tipo wafer para sorvetes

Abstract

The ice cream appeals to various palates and individuals of all ages. Chocolate coated biscuits and cone can be used as an accompaniment to edible ice creams. The texture of the cones and wafer type biju is known for crispness. This work carried out a sensorial analysis of the ordering of the crisp attribute on cone and biju wafer type in an industry. For this research were selected 20 tasters and each received three random samples according to shelf life after removal from the package and exposed at room temperature. It was concluded that the wafer type biju and cone exposed at room temperature at the time of the sensory test were the most crunchy compared to those exposed at room temperature for six hours and exposed to room temperature for 48 hours. The evidence found indicates that the crispness is directly proportional to the exposure time of the product at room temperature.