Napredna pretraga

Pregled bibliografske jedinice broj: 105331

Application of sensory analyses in cracker development


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: Faculty of Food Technology, 2002. str. 143-153 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Application of sensory analyses in cracker development

Autori
Andrašek, Darinka ; Banović, Mara

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International Congress 3th Croatian Congress of Cereal Technologists FLOUR-BREAD 01 / Ugarčić-Hardi, Žaneta - Osijek : Faculty of Food Technology, 2002, 143-153

Skup
Flour-Bread 01

Mjesto i datum
Opatija, Hrvatska, 14-17.11.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Consumer tests; cracker; sensory evaluation

Sažetak
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.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058301

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Autor s matičnim brojem:
Mara Banović, (83392)