TY - DATA T1 - Effect of the use of gums on the viscosity and sensory characteristics of a shake based on green banana flour PY - 2018/01/24 AU - Roberta Ribeiro Silva AU - Monique Assumpção AU - Patrícia Mello Fernandes AU - Tamires Almeida Feliciano AU - Camilla Ribeiro Vieira AU - Fernanda Laurides Ribeiro de Oliveira Lomeu UR - https://scielo.figshare.com/articles/dataset/Effect_of_the_use_of_gums_on_the_viscosity_and_sensory_characteristics_of_a_shake_based_on_green_banana_flour/5816019 DO - 10.6084/m9.figshare.5816019.v1 L4 - https://ndownloader.figshare.com/files/10284084 L4 - https://ndownloader.figshare.com/files/10284093 L4 - https://ndownloader.figshare.com/files/10284102 L4 - https://ndownloader.figshare.com/files/10284123 KW - Emulsifiers KW - Xanthan gum KW - Guar gum KW - Sensory analysis N2 - Abstract This study aimed to test different proportions of gums and evaluate the organoleptic properties of a shake developed with green banana flour. Six formulations were analysed with the following ingredients: green banana flour (FBV), whole milk powder, sucralose, cocoa and different ratios of xanthan gum (GX) and guar gum (GG), in the proportions (GX:GG) of: F1 (1:0); F2 (0:1); F3 (1:1); F4 (1:3); F5 (3:1); F6 with no stabilizer. The viscosity of the samples was determined every three days for a period of 15 days. A sensory analysis was carried out with volunteers in individual booths. The acceptability of the attributes of appearance, aroma, flavour, texture and overall impression was evaluated using a 9-point hedonic scale. Statistical analyses were carried out using the variance test (ANOVA) and Tukey’s test at 5% probability. The study was important to demonstrate that the product viscosity influenced the sensory characteristics and hence interfered in the consumer choices. ER -