Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested

Wakeling, Ian; MacFie, H.J.H.

doi:10.1016/0950-3293(95)00032-1

Cited by 267 publications

(184 citation statements)

References 8 publications

Supporting

Mentioning

164

Contrasting

Unclassified

Order By: Relevance

“…As amostras de banana-passa foram servidas como dedos inteiros, para a avaliação da aparência e cor, e como dedos cortados ao meio, para a avaliação dos demais atributos e da aceitação global. As amostras foram oferecidas codificadas, e a ordem de apresentação foi completamente balanceada (Wakeling & Macfie, 1995). Foram avaliados a aceitação global e os atributos: aparência, cor, aroma, sabor e textura, utilizando-se escalas hedônicas estruturadas de 9 pontos (1: desgostei extremamente e 9: gostei extremamente), e doçura e firmeza, utilizando-se escalas do ideal de 9 pontos (5: ideal) (Moraes, 1990;Lawless & Heymann, 1999).…”

Section: Methodsunclassified

Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira

Jesus

Matsuura

Folegatti

et al. 2005

Pesq. agropec. bras.

View full text Add to dashboard Cite

Resumo -A industrialização pode ser uma opção para o aproveitamento de excedentes de produção e de frutos com aparência comprometida para consumo in natura, ao proporcionar aumento da vida-de-prateleira e agregação de valor ao produto. Frutos de diferentes variedades de bananeira (Musa spp.), obtidas em programas de melhoramento genético, podem apresentar características diferenciadas no que se refere à adequação à determinada forma de processamento. O objetivo deste trabalho foi avaliar o produto banana-passa, obtido a partir de frutos de diferentes genótipos de bananeira. Os genótipos avaliados foram: Caipira; Nanica; Pacovan e seus híbridos PV03-44 e PV03-76; Prata Anã e seus híbridos FHIA-18, Pioneira e Prata Graúda. O processamento da banana-passa incluiu a aplicação de tratamento antioxidante, com ácido ascórbico (0,25%) e ácido cítrico (0,30%), e desidratação osmótica, com sacarose (40%, a 70°C). A desidratação foi completada em secador de cabine com circulação forçada de ar. Os produtos obtidos foram avaliados quanto aos aspectos físicos, físico-químicos, químicos e sensoriais. O maior rendimento de produção foi obtido pela cultivar Pacovan. As bananas-passa tiveram boa aceitação sensorial, com médias superiores a 6 (gostei ligeiramente) para os atributos aparência, cor, aroma, sabor e textura. A Pioneira foi o genótipo com maior aceitação sensorial.Termos para indexação: Musa, melhoramento genético, composição, aceitação sensorial. Evaluation of dehydrated banana obtained from fruits of different genotypesAbstract -Industrialization can be a good option for using production surplus and fruits with poor appearance for in natura consumption, because of its capacity to extend shelf life and to aggregate value to the product. Fruits from different banana (Musa spp.) varieties obtained from breeding programs may have differentiated characteristics regarding their adaptation to a certain fruit processing. The objective of this work was to evaluate the dehydrated banana product obtained from fruits of different genotypes. The genotypes used were: Caipira; Nanica; Pacovan and its hybrids PV03-44 and PV03-76; Prata Anã and its hybrids FHIA-18, Pioneira and Prata Graúda. Antioxidant treatments were ascorbic acid (0.25%), citric acid (0.30%); and osmotic dehydration treatment was sucrose (40%, at 70°C). Dehydration was completed in a dryer with forced air circulation. Products obtained were appraised for physical, physico-chemical, chemical and sensory aspects. The highest yield was obtained with Pacovan. Dehydrated bananas produced by the genotypes studied had good sensory acceptance, with means higher than 6 for the following attributes: appearance, color, aroma, flavor and texture. Pioneira was the genotype with highest sensory acceptance.

show abstract

Section: Methodsunclassified

Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira

Jesus

Matsuura

Folegatti

et al. 2005

Pesq. agropec. bras.

View full text Add to dashboard Cite

show abstract

“…Each taster assessed, on average, 5 grams of each of the jelly formulations which were served in 50 mL plastic cups coded with 3 digits presented in a monadic manner and in a balanced order (Wakeling & Macfie, 1995). The test was carried out in individual booths at 25 o C under white light and ventilation.…”

Section: Sensory Analysismentioning

confidence: 99%

Influence of different types of sugars in physalis jellies

et al. 2017

View full text Add to dashboard Cite

The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and its benefits has no significant influence on sensory acceptance of physalis jelly and that consumers have a preference for a clearer, less sweet, more acidic and softer jelly.

show abstract

“…The affective test was performed using 9-centimeter nonstructured linear scales (Nabors, 2001) anchored at the extremes by "extremely dislike" and "extremely like". Aliquots of 25 ml of each sample were presented monadically to the consumers in a balanced complete block design (Walkeling & MacFie, 1995). The panelists were given water between samples to cleanse the palate.…”

Section: Sample Preparationmentioning

confidence: 99%