Autors: Nakov, G. T., Komlenić D. K., Ivanova, N. V., Damyanova S., Godjevargova Tz., Šušak A.
Title: Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
Keywords: biscuits, sensory analysis, barley flour, einkorn flour, ein

Abstract: Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not. Biscuits are products which are consumed by groups of people from different ages. When producing biscuits, wheat flour is usually used as one of the main raw materials for their production and sucrose is used as sweetener. The aim of this study is to determine the sensory characteristics of new kinds of biscuits produced by using different types of flour (barley flour, einkorn flour and einkorn flakes) and different sweeteners (sucrose and glucose solution). The sensory assessment was made by implementing the method of scoring. With the help of weighted scores, biscuits are categorized in the certain category of quality. 48 different types of wheat flour biscuits, barley flour, einkorn flour and einkorn flakes in different proportions (30:70, 50:50, 70:30 and 100) were analyzed. Sucrose and glucose solution were used a

References

    Issue

    Proceedings of the 9th International Congress FLOUR-BREAD’ 17, 11th Croatian Congress of Cereal Technologists BRAŠNO–KRUH’ 17, issue 1, pp. 105-114, 2017, Croatia, JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK FACULTY OF FOOD TECHNOLOGY OSIJEK, ISBN ISSN 1848-2562

    Вид: публикация в международен форум, публикация в реферирано издание, индексирана в Scopus