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.

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