Sensory quality of frozen-dried and air-dried seasoning vegetables
2007
Hoffmann, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Zywnosci Funkcjonalnej i Towaroznawstwa
Taking this into account the aim of this study was to compare the sensory intensity and tipicality of selected fresh and dried seasoning vegetables differing in their level of fragmentation. The study analysed sensory intensity and typicality of samples odour immediately after taking their commercial packaging and in model meat-vegetable bullions. The following sensory quality assessment methods were used: ranking test, scaling test and QDA. The level of fragmentation, despite differentiating the samples, was not statistically relevant for the tested parameters. The results obtained suggest, that the quality of products and meals produced with air dried products and freeze dried was different, and that increasing the amount of dried product in the recipe did not overcome problems with low intensity and typicality of the odour
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