Sensory profiling and positioning of jilebi samples by multtvariate analysis

Journal of Food Quality

Volumn 27, Issue 6, 2004, Pages 418-427

  Prakash, Maya ^a   Ravi, Ramasamy ^a   Dattatreya, Anupama ^a   Bhat, Kodangala Keshava ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; GLOSS MEASUREMENT; SAMPLING; TEXTURES;

JILEBI; OVERALL QUALITY; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SENSORY PROFILOGRAMS;

FRUITS;

FERMENTATION; FRUITS; SAMPLING; TEXTURE;

EID: 15744403457     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.00697.x     Document Type: Article

References (8)

1. ASTM. 1982. Standard method of sensory evaluation of color differences of opaque materials. D2244-79. Annual Book of ASTM Standards. Part 46. End Use and Consumer Products, pp. 43-51, American Society for Testing and Materials, Philadelphia.
2. ASTM. 1996. ASTM manual series: MNL 26. In Sensory Testing Methods, 2nd Ed. (E. Chambers IV, ed.) pp. 3-24, Mona Baker Wolf, West Conshohocken, PA.
3. COOLEY, W.W. and LOHNES, P.R. 1971. Multivariate Data Analysis, pp. 96-128, John Wiley & Sons, New York.
4. DUNCAN, D.B. 1955. Multiple range test and multiple F tests. Biometrics 11, 1-42.
5. KAMATH, A., RAVI, R. and RAJALAKSHMI, D. 1999. Sensory profiling and positioning of commercial samples of milk powder. J. Sens. Stud. 14, 303-319.
6. PRAKASH, M., RAVI, R., SARVAMANGALA, O.K. and RAJALAKSHMI, D. 2000. Sensory profiling and product positioning of roasted and ground coffee and soluble coffee with and without added flavour. J. Sens. Stud. 75, 101-117.
7. RAVI, R., PRAKASH, M. and RAJALAKSHMI, D. 2002. Relationship between sensory and texture measurement of jamun and positioning of jamun samples. J. Sens. Stud. 17, 29-41.
8. STONE, H., SIDEL, J., OLIVER, S., WOOLSEY, A. and SINGLETON, R.C. 1974. Sensory evaluation by quantitative analysis. Food Technol. 28, 24-34.