Development and application of descriptors for establishing sensory profile of gluten-free cookies by a multidimensional approach
2012
Jambrec, D.J., Institute for Food Technology, Novi Sad (Serbia) | Pestorić, M.V., Institute for Food Technology, Novi Sad (Serbia) | Žigon, U.S., ETOL d. d, Celje (Slovenia)
The aim of this study was to create the list of descriptors for establishment the sensory profile of gluten-free cookie. The list of descriptors was created using six commercial cookies and a gluten-free cookie made in the pilot plan. The free choice profiling (FCP) method was used for generation of descriptors by panellists. PCA was performed to explore the relationships among the established descriptors and to estimate the relative importance and contribution of descriptors in distinguishing between products. Application of the multidimensional approach confirmed that this method can be useful tool for drawing up the sensory profile of the gluten-free cookie.
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