Ekstrūdētu, termiski neapstrādātu griķu produktu sensorais vērtējums
2017
Krumina-Zemture, G., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Buckwheat (Fagopyrum esculentum M.) is a very valuable nutrition product, however, from technological point of view, it is not widely used in the production of bread and other foods due to its low protein quality. Extrusion is one of the technological solutions that can be applied in the production of buckwheat products. Within the framework of the study, three raw buckwheat products were developed: with no additives, sweet with brown sugar and cinnamon, salted with salt and garlic. The aim of the study was to evaluate the sensory properties of the extruded raw buckwheat products. Sensory properties of the product (taste, colour, aroma, consistency) were evaluated by 53 evaluators using a 5–point hedonic scale and a total liking of the product using a 9–point hedonic liking scale. The results of the sensory evaluation showed that all three new products were rated within the range of ‘like moderately’ and ‘like very much’ (ranging from 7.24–7.57 points). No significant differences were observed between the obtained results (p is greater than 0.05); however, the salty buckwheat product with salt and garlic powder was rated higher.
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