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|Title:||Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour|
Healthy food bars
Principal component analysis
Sensory acceptance test
Análise de Componentes Principais
Teste de Aceitabilidade
|Publisher:||Institute of Food Science and Technology (IFST)|
|Citation:||BARROS, H. E. A. de et al. Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour. International Journal of Food Science and Technology, [S.I.], v. 56, n. 10, p. 5296-5304, Oct. 2021. DOI: 10.1111/ijfs.15127.|
|Abstract:||In this study, exploratory methods and the simplex-centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott-Knott test and the Principal Component Analysis, and was observed a significant difference between the treatments (P < 0.05), as well as a tendency to form five groups, according to its nutritional characteristics. The design used to optimise the sensorial acceptance of the food bars was effective, whose contour surface indicated an optimal region with greater acceptance, with all formulations having good acceptance (scores above 5.52). Check-All-That-Apply, Contingency Analysis and Hierarchical Cluster Analysis allowed describing the products, demonstrating the sensory differences between treatments with the presence/absence of cocoa shell. It is concluded that the studied ingredients can be used in food bars, providing nutritional and sensory characteristics acceptable to the consumer.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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