Multivariate approaches for optimization of the acceptance: optimization of a brazilian cerrado fruit jam using mixture design and parallel factor analysis

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorSilva, Thais Lomônaco Teodoro-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2026-02-09T12:14:58Z-
Data de disponibilização: dc.date.available2026-02-09T12:14:58Z-
Data de envio: dc.date.issued2014-10-23-
Data de envio: dc.date.issued2014-10-23-
Data de envio: dc.date.issued2012-10-15-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4472-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/joss.12005/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1157506-
Descrição: dc.descriptionOptimization 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.-
Idioma: dc.languageen-
Publicador: dc.publisherBlackwell Publishing-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceJournal of Sensory Studies-
Título: dc.titleMultivariate approaches for optimization of the acceptance: optimization of a brazilian cerrado fruit jam using mixture design and parallel factor analysis-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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