ssym (version 1.5.1)

Snacks: Texture of five different types 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 (0% hvf, 22% canola oil), C (17% hvf, 5% canola oil), D (11% hvf, 11% canola oil) and E (5% hvf, 17% canola oil), whereas A (22% hvf, 0% canola oil). The experiment was conducted so that in each even week a random sample of 15 units of each snack type was analyzed in 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). Paula, G.A. (2013) On diagnostics in double generalized linear models. Computational Statistics and Data Analysis, 68: 44-51.

Examples

data("Snacks", package="ssym")
boxplot(log(Snacks$texture) ~ Snacks$type, xlab="Type of Snack", ylab="Log(texture)")