ROLL-IN SHORTENINGS EFFECTS ON DANISH PASTRIES SENSORY PROPERTIES STUDIED BY PRINCIPAL COMPONENT ANALYSIS

The effects of 11 different shortenings, either made of milk far or ve getable oil, at three concentrations (350, 500 and 600 g/kg) on sensor y properties, and instrumental texture and colour of Danish pastries w ere investigated. Principal component analysis (PCA) revealed two domi nating components for sensory properties; the first to shortening type and the second to shortening concentration. Results were verified by analysis of variance (ANOVA). Texture and colour were measured to veri fy the sensory results and analysed by the same statistical methods us ing PCA and ANOVA, respectively.