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Evaluación sensorial de productos alimenticios naturales a base de avena mediante pruebas orientadas al consumidor: Una revisión
(Universidad Santiago de Cali, 2021) Arias Cerón, Arlex; Méndez Gómez, Gloria Sthefani; Ramírez Navas, Juan Sebastián (Director)
In this systematic review intervention type, an exhaustive investigation of published studies, books and documents about Sensory Analysis applied to healthy oat-based foods is carried out, selection criteria were applied to identify relevant evidence, filter, classify and compare sensory techniques, determine the most widely applied technique in this type of food, according to the ideal studies compiled, it is found that 61% apply the affective sensory analysis technique, above the discriminative and descriptive techniques; which indicates that for healthy oat-based foods, the main requirement in the studies was to identify the acceptance of the product, this technique being the most frequent.