| Autor: |
HOUGH, GUILLERMO., BRATCHELL, NICHOLAS., MACDOUGALL, DOUGLAS B. |
| Zdroj: |
Journal of Sensory Studies; Sep1992, Vol. 7 Issue 3, p157-178, 22p |
| Abstrakt: |
ABSTRACT. Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24 factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression. Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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