Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii)

Journal of the Science of Food and Agriculture

Volumn 97, Issue 11, 2017, Pages 3559-3567

  Tormena, Marcela Marta Lazaretti ^a   de Medeiros, Luana Tabalipa ^a   de Lima, Patrícia Casarin ^a   Possebon, Gabriela ^a   Fuchs, Renata Hernandez Barros ^a   Bona, Evandro ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

common components and specific weights analysis; constrained optimization; free choice profiling; multi block analysis; simplex centroid design with process variable; taster segmentation

Indexed keywords

FOOD ADDITIVE;

ANALYSIS; ASTERACEAE; CHEMISTRY; CHOCOLATE; COOKING; FLOUR; LEPIDIUM; WHEAT;

ASTERACEAE; CHOCOLATE; COOKING; FLOUR; FOOD ADDITIVES; LEPIDIUM; TRITICUM;

EID: 85012921182     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8211     Document Type: Article

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