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The vision of the ARC is to become a centre of excellence in agricultural research by developing skilled manpower and conducting quality research to generate technologies that would ensure sustainable crop production, and to play an active role in technology transfer process. The mission of the ARC is to plan, develop and implement research designed to produce technologies and systems that are required to ensure high and sustainable crop productivity, food security and export capacity. The ARC is entrusted with applied agricultural research on [...]

Journal Article

Journal Article

Sensory evaluation of double - layered arabic bread using quantitative descriptive analysis  [2004]

Al-Eid, S.M. (King Faisal University, Alhassa (Saudi Arabia). College of Agricultural and Food Science)Dogan, I.S. (Yuzuncu Yil University, Yuzuncu Yil (Turkey). College of Agriculture, Dept. of Food Engineering);

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This paper describes the sensory evaluation of three commercially important attributes of double-layered Arabic bread. Commercial and laboratory produced Arabic bread were evaluated by six trained judges for crust colour, rolling and folding ability and tearing properties using the Quantitative Descriptive Analysis (QDA) method. A commercial reference product was provided. The colour of the laboratory produced Arabic bread was rated significantly lighter than the commercial brand. The two types of bread were not rated as significantly different for either rolling ability or tearing ability. A strong relationship was observed between panelists' scores for colour and the L value measured on the chroma-metre (r=0.98 and 0.99 for the commercial brand and the experimental Arabic bread, respectively). The relationship between tearing ability and tensile strength on the texture analyzer was high (r=0.97), indicating the reliability of the QDA
From the journal
University of Khartoum Journal of Agricultural Sciences (Sudan)
ISSN : 1560-2141

Bibliographic information

Language:
English
Type:
Summary
In AGRIS since:
2004
Volume:
12
Issue:
1
Start Page:
65
End Page:
77
All titles:
"Sensory evaluation of double - layered arabic bread using quantitative descriptive analysis"@eng
Other:
"Summaries (En, Ar)"
"2 tables2 fig., 13 ref."
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Bibliographic information

Language:
English
Type:
Summary
In AGRIS since:
2004
Volume:
12
Issue:
1
Start Page:
65
End Page:
77
All titles:
"Sensory evaluation of double - layered arabic bread using quantitative descriptive analysis"@eng
Other:
"Summaries (En, Ar)"
"2 tables2 fig., 13 ref."