SciELO - Scientific Electronic Library Online

 
vol.23 issue6Learning from the Accident in San Juan Ixhuatepec-Mexico author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

ALMEIDA, Poliana F; ALVES, Wonder A. L; FARIAS, Thiago M. B  and  CURVELO SANTANA, José C. Preparation and Sensorial Classificationof Gelatins fromChicken Feet: Correlation usingArtificial Neural Networks. Inf. tecnol. [online]. 2012, vol.23, n.6, pp.129-136. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642012000600014.

A strategy has been developed for the sensorial classification of jellies made from chicken feet using neural networks based on Kohonen algorithms. These networks showed to be good tools for sensorial comparison among samples, allowing identification of the best gelatins. The sample Gelatin D, con 3.80% (w/v) of gelatin powder and 28.6 (w/v) of sugar was the best than gelatin samples from chicken feet, with its sensorial qualities varying between 6 and 8 times in hedonic scale.

Keywords : neural network; chicken feet gelatins; sensorial analysis; food quality.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License