Optimization of sweet guava (psidium guajava, l) using the acceptance test, response surface methodology and preference map

This study aimed to evaluate the influence of the independent variablesconcentration of citric acid, concentration of potassium sorbate, andpulp/sugar ratio on consumer acceptance for sweet guava. Theresults were analyzed using statistical methods such as preference map and response surface methodology to determine the influence of the independent variables. Response surface methodology alone proved insufficient to achieve an optimal formulation for thepreparation of sweet guava. Based on preference mapping analysis, consumer preference was observed for treatments using higher concentrations of sugar and citric acid. Parameters of sweetness,appearance and texture influenced consumer preferences.