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Advisor(s)
Abstract(s)
Given the importance of the cookies of type Maria worldwide, and considering the absence of any
scientific study setting out their main features, it becomes important to identify the differentiating characteristics
of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In
this way, the aim of this work was to study and compare eight different brands of cookies of type Maria.
The elemental chemical analysis (moisture, ash, protein, fat, fibre and carbohydrates contents), determination
of physical parameters (volume, density, texture and colour) and sensory evaluation of studied cookies were
performed. Multivariate statistical methods (Pearson correlation, principal component analysis and cluster
analysis) were applied to estimating relationships in analysed data.
The results for the elemental analysis showed that the samples were very similar in terms of some components,
like for example ashes, while quite different in terms of other components, such as moisture and fat contents.
With respect to texture and colour the samples showed, in general, some important differences. In terms
of sensory evaluation, the sample C was the one that in most sensory tests gathered the preference of the
panellists. The cluster analysis showed that the sample A was much different from the other samples. The
results of principal component analysis showed that the main component explains 32.6 % of the total variance,
and is strongly related to variables associated to colour.
Description
Keywords
Maria Cookies physical-chemical characterization texture colour sensory analysis
Pedagogical Context
Citation
Pereira D, Correia PMR, Guiné RPF. (2013) Analysis of the physical-chemical and sensorial properties of Maria type cookies. Acta Chimica Slovaca, 6(2), 269-280.