<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight different brands of cookies of type Maria. The elemental chemical analysis (moisture, ash, protein, fat, fibre and carbohydrates contents), determination of physical parameters (volume, density, texture and colour) and sensory evaluation of studied cookies were performed. Multivariate statistical methods (Pearson correlation, principal component analysis and cluster analysis) were applied to estimating relationships in analysed data. The results for the elemental analysis showed that the samples were very similar in terms of some components, like for example ashes, while quite different in terms of other components, such as moisture and fat contents. With respect to texture and colour the samples showed, in general, some important differences. In terms of sensory evaluation, the sample C was the one that in most sensory tests gathered the preference of the panellists. The cluster analysis showed that the sample A was much different from the other samples. The results of principal component analysis showed that the main component explains 32.6 % of the total variance, and is strongly related to variables associated to colour.</p></abstract>

Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight different brands of cookies of type Maria. The elemental chemical analysis (moisture, ash, protein, fat, fibre and carbohydrates contents), determination of physical parameters (volume, density, texture and colour) and sensory evaluation of studied cookies were performed. Multivariate statistical methods (Pearson correlation, principal component analysis and cluster analysis) were applied to estimating relationships in analysed data. The results for the elemental analysis showed that the samples were very similar in terms of some components, like for example ashes, while quite different in terms of other components, such as moisture and fat contents. With respect to texture and colour the samples showed, in general, some important differences. In terms of sensory evaluation, the sample C was the one that in most sensory tests gathered the preference of the panellists. The cluster analysis showed that the sample A was much different from the other samples. The results of principal component analysis showed that the main component explains 32.6 % of the total variance, and is strongly related to variables associated to colour.

Analysis of the physical-chemical and sensorial properties of Maria type cookies

Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal

CI&DETS, Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510 Viseu, Portugal

Acta Chimica Slovaca

{"article-title":"Analysis of the physical-chemical and sensorial properties of Maria type cookies"}

Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes...

Analysis of the physical-chemical and sensorial properties of Maria type cookies

Published Online: Nov 23, 2013

Page range: 269 - 280

DOI: https://doi.org/10.2478/acs-2013-0040

Keywords
Maria cookies, physical-chemical characterization, texture, colour, sensory analysis

This content is open access.

Analysis of the physical-chemical and sensorial properties of Maria type cookies

Published Online: Nov 23, 2013

Page range: 269 - 280

DOI: https://doi.org/10.2478/acs-2013-0040

KeywordsMaria cookies, physical-chemical characterization, texture, colour, sensory analysis

This content is open access.

Keywords
Maria cookies, physical-chemical characterization, texture, colour, sensory analysis