Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Summary In this study, exploratory methods and the simplex‐centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott‐Knott test and the Pr...

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Veröffentlicht in:International journal of food science & technology 2021-10, Vol.56 (10), p.5296-5304
Hauptverfasser: Barros, Hanna Elisia Araújo, Natarelli, Caio Vinicius Lima, Abreu, Danilo José Machado, Oliveira, Ana Lázara Matos, Lago, Rafael Carvalho, Dias, Laryanne Lopes de Carvalho, Carvalho, Elisângela Elena Nunes, Bilal, Muhammad, Ruiz, Héctor A., Franco, Marcelo, Vilas Boas, Eduardo Valério de Barros
Format: Artikel
Sprache:eng
Schlagworte:
Acceptance tests
Agro‐industrial by‐products
Bars
Centroids
Check‐All‐That‐Apply
Chemical composition
Cluster analysis
Cocoa
Contingency
Design optimization
Flour
Food
Formulations
healthy food bars
nutritional compounds
principal component analysis
Principal components analysis
sensory acceptance test
Sensory evaluation
Sensory properties
simplex‐centroid design
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Zusammenfassung:Summary In this study, exploratory methods and the simplex‐centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott‐Knott test and the Principal Component Analysis, and was observed a significant difference between the treatments (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15127