Data/hora: 02/06/2024 16:15:51

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