Sensory evaluation of commercial samples of condensed milk

Abstract

The Brazil stands out for the huge production and consumption of condensed milk, industries rely on high-tech production, offering products with high added value and enabling the consumer to purchase products from different brands, prices and quality. This job aimed to verify if there is sensory difference at the 5% level of significance as the acceptance of 6 samples of commercial condensed milk. The samples were evaluated by 120 consumers, recruited voluntarily for the acceptance test. The results of ANOVA showed that the samples C, D, E and F were significantly higher acceptance (p = 0.05) in the other hedonic scale. While the sample A had lower acceptance for all the attributes listed on the hedonic scale. The purchase intention test showed that the C and F samples achieved the highest frequencies of positive purchase intention. The internal preference mapping confirmed the results of the ANOVA and purchase intention test indicating a greater preference of tasters by C and F samples. Acquired samples were made with the same ingredients, it is assumed that the sensory differences occurred due to the quality of raw material and to product development processes in each company. It is necessary to identify the importance of quality of the raw material and the type of process used to obtain the product enabling the improvement of brands less accepted in its production, increasing the acceptance and quality of their own product. The quality along with the standardization of the final product is a key factor for maintaining competitiveness and increasing productivity in the market.