ssym (version 1.1)

Snacks: Texture of five different forms of Snacks

Description

This data set comes from an experiment developed in the School of Public Health (University of Sao Paulo), in which four different forms of light snacks (named B, C, D, and E) were compared across 20 weeks with a traditional snack (named A). For the light snacks, the hydrogenated vegetable fat (hvf) was replaced by canola oil under different proportions: B (0whereas A (22in a laboratory and various variables were measured.

Usage

data(Snacks)

References

Paula, G.A., de Moura, A.S., Yamaguchi, A.M. (2004) Sensorial stability of snacks with canola oil and hydrogenated vegetable fat. Technical Report. Center of Applied Statistics, University of Sao Paulo (in Portuguese).

Examples

data(Snacks)
attach(Snacks)
boxplot(log(texture)~snack,xlab="Form of Snacks",ylab="Log(texture)")