Comparative touch analysis of mayonesis using Friedman’s criteria
Abstract
A hypothetical analysis was carried out aimed at comparing the taste of five different samples of mayonnaise. To conduct sensory analysis, a commission of seven testers was compiled, who were asked by a ranking method to evaluate the taste of mayonnaise samples to identify the most preferred sample by taste. The comparison was carried out using the Friedman criterion, which allows us to establish the uniformity of statistical data. It is based on ranking the values of the studied indicator and finds application for products whose characteristics are unknown. To confirm the results, the Page test was used, which suggests that tasters found significant differences in the tastes of mayonnaise samples.
To verify the consistency of expert opinions, the Kendall concordance coefficient was calculated, the significance of which was checked by the Pearson criterion, which showed the consistency of expert opinions.
About the Authors
A. N. Lilishentseva
Belarusian state economic university
Belarus
Belarus
Lilishentseva Anna N. — Candidate of Technical Sciences, assistant professor, head of the Department of Commodity Food Science
7, Sverdlova st., 220030, Minsk, Republic of Belarus
A. O. Sаlаuyova
Belarusian state economic university
Belarus
Belarus
Sаlаuyova Aliaksandra O. — student
26, Partizanski Ave., 220070, Minsk, Republic of Belarus
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Review
For citations:
Lilishentseva A.N., Sаlаuyova A.O. Comparative touch analysis of mayonesis using Friedman’s criteria. Food Industry: Science and Technology. 2020;13(2):97-104. (In Russ.)
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