1. Quality parameters of some Brazilian panettones
- Author
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Beatriz Valcarcel-Yamani and Suzana Caetano da Silva Lannes
- Subjects
Panettone^i1^stext ,Panetone^i2^sanálise qualitat ,Moisture ,Panetone ,lcsh:RS1-441 ,Panettone^i1^sco ,Panettone^i1^simage analy ,Panetone^i2^spropriedades físicas e quími ,Panetone^i2^sanálise de ima ,lcsh:Pharmacy and materia medica ,Panettone^i1^sphysical and chemical propert ,Panettone^i1^squalitative analy ,Statistical analysis ,Panetone^i2^stext ,Analysis of variance ,Food science ,General Pharmacology, Toxicology and Pharmaceutics ,Panettone ,Panetone^i2^s ,Mathematics - Abstract
In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p
- Published
- 2013
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