... hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80). Findings The first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation...

... compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach...