Development and evaluation of sensory and instrumental methods for assessment textural properties of pasta. [PhD thesis summary]
2012
Pestorić, M.V., Institute for Food Technology, Novi Sad (Serbia)
Sensory analysis represents the unique tool for determination of organoleptic properties of food using human senses, because it is highly correlated with the consumers’ attitude. At the same time it is very reliable test for obtaining the comprehensive evaluation of foodstuffs quality. Moreover, the sensory analysis is the most important reference versus the results of chemical or instrumental methods. and their comparison enables adoption of any other method used for determination of sensory properties. Bearing in mind the complexity of the textural properties of pasta and the significance of objectivity of its methodology, this thesis conducted the objective evaluation of selected sensory textural properties of pasta and their evaluation by the instrumental methods as well. Nine commercial spaghetti samples produced by foreign and domestic producers were chosen for the study. The selected textural properties of dry and cooked spaghetti determined by sensory and instru-mental methods comprised shape. The obtain results showed that applied instrumental methods provided reliable prediction of the objective sensory evaluation of certain spaghetti textural properties. Thus, their use may contribute to the improvement of spaghetti quality during production process. Despite the good agreement between the results obtained by instrumental and sensory methods, the instrumental methods could not be unconditionally accepted as the alternative to sensory evaluation in predicting consumers’ acceptance of spaghetti on the market.
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