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Sensory profiling and positioning of Jilebi samples by multivariate analysis.

Maya, Prakash and Ravi, R. and Anupama, D. and Bhat, K. K. (2004) Sensory profiling and positioning of Jilebi samples by multivariate analysis. Journal of Food Quality, 27 (6). pp. 418-427.

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Abstract

Sensory profilograms based on the quantitative descriptive analysis (QDA) of jilebi using 12 attributes were drawn for nine market samples. The instrumental texture measurement of shear values and CIE color measurement for L*, a* and b* were determined for all the samples. Further, canonical discriminant analysis was run to position the samples. The results indicated that samples 9, 4 and 5 were grouped together in the same quadrant, which represented desirable attributes of jilebi viz, crispness, sweetness, glossy appearance and overall quality (OQ). Samples 6, 8 and 2 have taken a different quadrant with attributes like juicy and porous; while sample 3 was away in a separate quadrant with undesirable attribute namely heated oil. Crispness of jilebi had high positive correlation with OQ and texture (shear value).

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
500 Natural Sciences and Mathematics > 07 Life Sciences > 06 Sensory Science
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jul 2008 11:23
Last Modified: 30 Apr 2012 05:27
URI: http://ir.cftri.com/id/eprint/5332

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