Sensory evaluation of dairy supplements enriched with reduced XXXX , @entity20150 or @entity33982 .

@entity1 @entity20150 @entity33982 @entity6353 @entity68
Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) -purees and beverages- added with different @entity68 salts (IS): reduced @entity68 (RI), @entity20150 (FS) or @entity33982 (FF) during 24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy @entity1 participated as panel members. Results. The @entity6353 and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The @entity6353 and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour.
