Naslov
Comparative analysis of objective and subjective quality of different types of bread

Autori
Ljiljana Nanjara, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel, Duška Ćurić

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
8th International Congress of Food technologists, Biotechnologists and Nutritionists, Book of abstracts / Frece, Jadranka - Koprivnica : Baltazar, 2014, 189-189

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bread; objective quality; subjective quality; instrumental analysis; sensory analysis; preference test

Sažetak
The aim of the study was to determine differences between objective and subjective quality characteristics of six different types of bread from the same manufacturer. As an indicator of their objective quality physicochemical parameters such as volume and shape of loaves, as well as porosity and profile of the crumb texture (firmness, gumminess, chewiness, resilience and cohesiveness) were measured by using standard instrumental methods. Sensory characteristics were determined by measuring general appearance (shape, volume), crust appearance (color, thickness), crumb appearance (color, porosity, consistency), texture (elasticity, chewiness) and by evaluating bread aroma and taste. Subjective quality characteristics of bread have been reported as a result of market research on hundred consumers of different age, gender, profession and place of residence, by using the preference test. Statistical analysis revealed parameters that have high impact on consumer preference. Correlation was determined between the data of chemical, physical, textural and sensory analysis of bread. Results show that „zrnopan”, „white” and „sour” bread satisfy the nutrition claims as a source of protein, while „packaged”, „rye” and „zrnopan” bread meet the nutrition claims as a source of dietary fiber. Bread types made from flour T-550 had softer and more elastic texture, compared to the dark types of bread who had lower elasticity and cohesiveness. „Sour” and „white” bread had the highest crumb porosity structure measured instrumentally. Sensory analysis graded „sour” bread and „zrnopan” bread as excellent, and very good grade was given to the remaining four bread types. Consumers gave great importance to the bread consumption, equally preferring basic and special type of bread, especially from artisan production. Almost half of them would be willing to pay a higher price for bread with enhanced nutritional value. Porosity measured by digital image analysis and texture properties measured by instrumental methods showed significant correlation with sensory evaluation for specific types of bread. It can be concluded that the evaluation of several instrumental parameters can result with reliable and objective quality control program that can be used in daily production practice, while meeting the consumer needs and habits.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA