DEVELOPMENT OF THE ATTRIBUTES AND PANEL SCREENING FOR TEXTURE DESCRIPTIVE ANALYSIS OF MILK GELS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

dc.creatorNORONHA, RL
dc.creatorDAMASIO, MH
dc.creatorPIVATTO, MM
dc.creatorNEGRILLO, BG
dc.date1995
dc.date2014-12-16T11:35:52Z
dc.date2015-11-26T17:15:13Z
dc.date2014-12-16T11:35:52Z
dc.date2015-11-26T17:15:13Z
dc.date.accessioned2018-03-29T00:03:29Z
dc.date.available2018-03-29T00:03:29Z
dc.identifierFood Quality And Preference. Elsevier Sci Ltd, v. 6, n. 1, n. 49, n. 54, 1995.
dc.identifier0950-3293
dc.identifierWOS:A1995RP20100007
dc.identifier10.1016/0950-3293(94)P4212-O
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61633
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/61633
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61633
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281996
dc.descriptionUnivariate and multivariate procedures were used in the development of the attributes and the selection of panel members for texture descriptive analysis of gelified dairy desserts containing kappa carrageenan-locust bean gum. The evaluation of the samples was carried out in three stages: compression and cutting with a spoon, and in the mouth. Initially, 16 attributes were defined as a result of the application of Kelly's repertory grid method. Subsequently the panel evaluated the intensity of these attributes in four samples with four replicates. By applying principal component analysis and stepwise discriminant analysis, 11 attributes were selected. For the panel screening, analysis of variance, multivariate analysis of variance, correlation coefficients and cluster analysis were used. As the judges discriminant power and reproducibility were similar, agreement among them was the criterion. for selection. In, order to evaluate this aspect, cluster analysis was better than correlation coefficients.
dc.description6
dc.description1
dc.description49
dc.description54
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Quality And Preference
dc.relationFood. Qual. Prefer.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectSELECTION OF ATTRIBUTES
dc.subjectSELECTION OF JUDGES
dc.subjectTEXTURE DESCRIPTIVE ANALYSIS
dc.subjectMILK GELS
dc.subjectMULTIVARIATE STATISTICAL TECHNIQUES
dc.subjectLocust Bean Gum
dc.subjectKappa-carrageenan
dc.subjectMixed Gels
dc.subjectMechanical-properties
dc.subjectGuar Gum
dc.subjectHydrocolloids
dc.subjectSelection
dc.titleDEVELOPMENT OF THE ATTRIBUTES AND PANEL SCREENING FOR TEXTURE DESCRIPTIVE ANALYSIS OF MILK GELS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
dc.typeArtículos de revistas


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