Identificación de atributos asociados a la calidad sensorial de mezclas en polvo para postres | Identifications of attributes associated with the sensory quality of powdered mixtures for desserts

Español; castellano. El objetivo del artículo fue identificar atributos asociados a la calidad sensorial de las mezclas en polvo: natilla y gelatina y participaron 48 estudiantes universitarios, consumidores habituales de ambos productos. Se aplicó el método de grupos focales, por lo que se conformaron cuatro grupos, con 12 estudiantes. Las sesiones de discusión se llevaron a cabo en un aula, en diferentes días, y fueron grabadas, escuchando su contenido al finalizar cada una, para lograr una mejor precisión en las restantes entrevistas. Los atributos mencionados se agruparon por características organolépticas, determinándose su frecuencia y el porcentaje que estos representaban según la cantidad total de estudiantes.. Para la natilla, fueron identificados en total, 67 atributos asociados a la calidad sensorial de la mezcla en polvo: natilla. De ellos, 20 estuvieron relacionados con su apariencia, 17 con su olor, 16 con su sabor, y 15 con su textura. Para la gelatina, se identificaron, 75 atributos, de ellos, 25 estaban involucrados con su apariencia, 16 con su olor, 21 con su sabor, y 13 con su textura.

Inglés. The aim of the article was to identify attributes associated to the sensory quality of powdered mix: custard and gelatin. Participated 48 university students, habitual consumers of this product. The method of focus groups was applied, so four groups were formed, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each one, to achieve a better precision in the remaining interviews. The mentioned attributes were grouped by organoleptic characteristic, determining their frequency and the percentage that these represented according to the total number of students. For the custard, a total of 67 attributes were identified, which they use as signals of sensory quality to accept and prefer it. Of these, 20 were related to their appearance, 17 with their smell, 16 with their taste, and 15 with their texture. For the gelatin, 75 attributes were identified, of these, 25 were related with their appearance, 16 with their smell, 21 with their taste, and 13 with their texture.