Sensory analysis is widely used in elaboration of novel food
products, their improvement and quality monitoring to satisfy consumer
demands (Carpenter et al., 2000; Wansink, 2003). The
descriptors of the studied products and consumer opinions can
be a kind of warning against the poor quality of the product
(Marzec, 2007). Studies carried out by Sikora et al. (2003), involving
combinations of potato and corn starches with XG in thickening
cocoa sauces, showed that they had the full acceptance of
consumers, who considered them comparable to commercial
sauces.