P. Baardseth et al., ROLL-IN SHORTENINGS EFFECTS ON DANISH PASTRIES SENSORY PROPERTIES STUDIED BY PRINCIPAL COMPONENT ANALYSIS, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 72-77
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.