Sensory quality of regular and reduced-fat quarks
2007
Jaworska, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Techniki i Technologii Gastronomicznej
In this study consumer opinions regarding reduced energy products and acceptance of those products were compared, on the example of quarks with different level of fat. For quality evaluation QDA method and consumer assessment were applied. Additionally the comparison of opinions about taste of reduced energy quarks and evaluation marks of its acceptance were done. Results showed that tested samples vary in their overall sensory quality and consumer acceptance, fat-free samples obtained significantly lower notes, while acceptance of full-fat and reduced-fat samples did not vary significantly. Consumer acceptance and analytical analysis were atrongly aligned. The acceptance of tested quarks of those consumers who buy light products and are concerned about fat content in diary, did not vary in comparison to others consumers assessments
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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