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A mixed model applied to joint analysis in experiments with coffee blends using the least squares method Rev. Ciênc. Agron.
Paulino,Allana Lívia Beserra; Cirillo,Marcelo Angelo; Ribeiro,Diego Egídio; Borém,Flávio Meira; Matias,Gabriel Carvalho.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Processing; Quality; Arabica; Conillon.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300345
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