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| Jesús,Marcelo Nunes de; Zanqui,Ana Beatriz; Valderrama,Patrícia; Tanamati,Augusto; Maruyama,Swami Arêa; Souza,Nilson Evelázio de; Matsushita,Makoto. |
| In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Principal component analysis; Freeze-dried eggs; Confections; Sensory analysis; Egg products. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300025 |
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| Santos,Larissa Rocha dos; Zangirolami,Marcela de Souza; Silva,Núbia Oliveira; Valderrama,Patrícia; Março,Paulo Henrique. |
| Abstract: The objective of this work was to evaluate multivariate calibration models to predict total lipids, crude protein, and moisture content in grinded soybean grains using near-infrared spectroscopy and partial least squares (PLS). Three hundred samples of grinded soybean, evaluated in duplicate, were used for reference and spectral measurements. The PLS models for total lipids, crude protein, and moisture were validated by figures of merit for accuracy and precision, respectively, of 0.75 and 0.67 for total lipids, 0.51 and 0.46 for crude protein, and 0.97 and 0.99 for moisture. The PLS models developed for total lipids, crude protein, and moisture can be used as an alternative methodology for the determination of physicochemical parameters, and,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max; Chemometric methods; Crude protein; Multivariate calibration; Partial least squares; Total lipids. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000100097 |
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