The sensorial analysis was conducted based on the design described
by Babiker, Fujisawa, Matsudomi, and Kato (1996) and Viana et al.
(2005). The parameters evaluated were color, flavor, taste and consistency
(degree of firmness). Twenty grams of each sample in random
order was served to panelist. The samples were tested at 25°C, in a uniformly
illuminated room, by a 25-member panel selected froma pool of
students and staff members of our department. The attributes were estimated
on a five-point scale (from 1=I disliked very much to 5=I
liked very much).Water was provided for rinsing between samples.