141.
Cruz A. G., Cadena R. S., Faria J. A. F., Bolini H. M. A., Dantas
C., Ferreira M. M. C., Deliza R., "PARAFAC:
Adjustment for modeling
consumer study covering probiotic and conventional yogurt", Food Res. Inter., 45(1), 211-215 (Jan 2012).
[Article]
Abstract.
The feasibility of the parallel factors model (PARAFAC) as a modeling
tool for consumer sensory acceptance data of complex food matrices was
investigated. The attributes of aroma, flavor, taste, texture, and
overall liking of probiotic and conventional yogurts were evaluated by
120 consumers using a 9-point hedonic hybrid scale. Six yogurt samples
were used: three were prototypes supplemented with a glucose
oxidase/glucose system, which is a potential oxygen scavenging system,
and the other three were commercial yogurts. The yogurts supplemented
with the glucose oxidase/glucose system presented similar sensory
acceptance towards commercial probiotic and conventional yogurts (p
> 0.05), besides having garnered lower mean scores for the sensory
attributes. Appearance and overall liking were the most significant
attributes for the first two components of the PARAFAC model. Finally,
the advantage of using this method to explore the intrinsic nature of
consumer sensory data is discussed and compared to principal component
analysis (PCA).
Keywords.
Conventional Yogurt; Probiotic Yogurt; Consumer Study; PCA; PARAFAC.
Keywords Plus.