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Application of sensory analyses in cracker development (CROSBI ID 488039)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Andrašek, Darinka ; Banović, Mara Application of sensory analyses in cracker development // Proceedings of International Congress 3th Croatian Congress of Cereal Technologists FLOUR-BREAD 01 / Ugarčić-Hardi, Žaneta (ur.). Osijek, 2002. str. 143-153-x

Podaci o odgovornosti

Andrašek, Darinka ; Banović, Mara

engleski

Application of sensory analyses in cracker development

A research of this work set forth in the study focused on design and development of a new cracker, from an idea to a finished product containing various flavours. First of all, it was necessary to make a selection of flavours, colours, their dosage levels and manufacturers. Selection of flavour was made both by sensory evaluation of flavour samples added to laboratory samples at different dosage levels and by sensory evaluation of finished produsts. In order to rech the best possible quality of products, they have been tasted in process by a designer technologists and approved sensory analysts. The designer technologists and the official panel of sensory analysts have been carrying out sensory evaluation, i.e. tfe formula has been so long improved until the corresponding sensory quality was reached. Consumers tested selected samples. Results from the market research indicate that it is necessary to make taste corrections by finding a flavour which is the most similar to the original ham flavour, by increasing the dosage levels of this flavour and by increasing slightly the salinity of the cracker.

consumer tests; cracker; sensory evaluation

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Podaci o prilogu

143-153-x.

2002.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of International Congress 3th Croatian Congress of Cereal Technologists FLOUR-BREAD 01

Ugarčić-Hardi, Žaneta

Osijek:

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

nije evidentirano