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|metadata.artigo.dc.title:||Multivariate approaches for optimization of the acceptance: optimization of a brazilian cerrado fruit jam using mixture design and parallel factor analysis|
|metadata.artigo.dc.creator:||Souza, Vanessa Rios de|
Pereira, Patrícia Aparecida Pimenta
Pinheiro, Ana Carla Marques
Nunes, Cleiton Antônio
Silva, Thais Lomônaco Teodoro
Borges, Soraia Vilela
|metadata.artigo.dc.identifier.citation:||SOUZA, V. R. de et al. Multivariate approaches for optimization of the acceptance: optimization of a brazilian cerrado fruit jam using mixture design and parallel factor analysis. Journal of Sensory Studies, Westport, Conn., v. 27, n. 6, p. 417-424, Dec. 2012.|
|metadata.artigo.dc.description.abstract:||Optimization is an important step in the development of a product. Optimization methods are used within the sensory science as a way to obtain results in a specific set of conditions useful to understand cause-and-effect questions for ingredients or to provide potential formulations and direction for product development. In this work, response surface methodology and parallel factor analysis-based method were used for optimization of acceptance parameters in mixed fruit jam using a mixture design. Fruit (murici, marolo, jenipapo, sweet passion fruit and soursop) proportions in a formulation of Cerrado Brazilian fruit jam were optimized for consumer acceptance parameters. An optimized jam was suggested with 40% of marolo, 35% of soursop, 25% of sweet passion fruit, and 0% of murici and jenipapo.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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