Influence of Fat and Moisture Content in the Processing of Light Requeijão
作者： Rita de Cássia Santos Navarro da Silva , Valéria Paula Rodrigues Minim , Andréa Alves Simiqueli , Luis Antônio Minim
DOI: 10.5539/JFR.V2N6P12
关键词:
摘要: The objective of this study was to evaluate the influence fat and moisture contents in sensory characteristics acceptance light requeijao . experiment followed Central Composite Rotatable design. Formulations were characterized by Conventional Profile acceptability evaluated 100 consumers. results analyzed Analysis Variance, fitting regression models Preference Map. multiple linear model showed best fit for all sensorial attributes. Requeijao samples that reduction coupled with increasing demonstrated intermediate intensity properties among Such a result indicated levels should be associated increase final product so there is equilibrium optimization
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