STATISTICAL ANALYSIS PAPER

Statistical Analysis Paper

Abstract

Coffee consumers (n = 60) tasted and rated samples of a new soy-coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P = 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants.

Table of contents

ABSTRACT2

TABLE OF CONTENTS3

INTRODUCTION4

DISCUSSION4

THE FREEZING DEBATE6

DESIGN OF EXPERIMENT8

STATISTICAL ANALYSIS9

CONCLUSION11

REFERENCES13

Statistical Analysis Paper

Introduction

Daily intakes of total sugars differed significantly between Australians and Malaysians and sweetness likers and dislikers, although not after adjusting for body weight. Refined sugar intakes however did not differ among the ethnic groups indicating that their daily intakes of sucrose, as measured by this instrument, were of the same order. Intakes of refined sugars were significantly higher in sweetness likers than dislikers demonstrating that those subjects who had a hedonic preference for sucrose consumed more sucrose than those who liked it less. The frequency of consumption of sweet foods and drinks did not differ significantly between the Malaysian and Australian groups or the sweetness likers or dislikers.

Discussion

Coffees stocked on grocery store shelves are frequently labeled with "Best By" freshness dates that represent anything from days to months after actual roasting. The coffees sold from open bins may turn over quickly, but frequently are not fresh when stocked and regardless will suffer from light exposure and oxidation. There are few choices for coffee aficionados who prize freshness.( Best, 1998)

When coffee aficionados talk about freshness, what do they mean? What are they looking for? It goes without saying that espresso made from fresh coffee has more flavor, aromas, sweetness, and produces richer and more voluminous crema. What's not obvious to all espresso lovers is the fact that fresh coffee is easier to extract correctly. Telltale signs of stale coffee are flat, monotonic flavors, bitterness, woody / cardboard tastes, and little or no crema. Any experienced home espresso enthusiast has experienced these things first hand bleech. If we're serious about exceptional espresso, it starts with exceptionally fresh coffee.

Sourcing truly fresh coffee can be difficult. The options include:

Buy locally - if we are fortunate enough to have a good local roaster who values freshness.

Order online - many roasters have enthusiastically embraced the online espresso community. Their coffees are roast dated and there are many choices. The drawbacks include the shipping cost and matching our consumption patterns with roasting and delivery schedules.

Homeroasting - in an effort to have even fresher coffee, many home consumers ...