Data/hora: 09/06/2024 01:44:32

Provedor de dados: | 124
País: | Brazil
Título: | A mixed model applied to joint analysis in experiments with coffee blends using the least squares method
Autores: | Paulino,Allana Lívia Beserra; Cirillo,Marcelo Angelo; Ribeiro,Diego Egídio; Borém,Flávio Meira; Matias,Gabriel Carvalho.
Data: | 2019-09-01
Ano: | 2019
Palavras-chave: | Processing; Quality; Arabica; Conillon.
Resumo: | ABSTRACT The aim of the present study was to propose a mixed model for a sensory analysis of four experiments with blends of different standards of quality, including the species Coffea Arabica L. and Coffea Canephora. Each experiment differed in the proportions used to formulate the blends and the concentrations used in preparing the beverages, these being 7% and 10% coffee powder for each 100 ml of water. The response variables under analysis were the sensory characteristics of the beverage found in an assessment made by a group of trained tasters, considering taste, bitterness and a final score. Each description followed a numerical rating scale of intensity that ranged from 0 to 10. The model was implemented using the least squares method; this led to the conclusion that including random parameters in the model, represented by the experiments, made it possible to compare the effect of each component simultaneously for each of the experiments.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300345
Editor: | Universidade Federal do Ceará
Relação: | 10.5935/1806-6690.20190041
Formato: | text/html
Fonte: | Revista Ciência Agronômica  v.50 n.3 2019
Fonte: | info:eu-repo/semantics/openAccess