Sensory evaluation of traditional bread in Vojvodina [Serbia]
2008
Pestorić, M., Institute for Food Technology, Novi Sad (Serbia) | Pojić, M., Institute for Food Technology, Novi Sad (Serbia) | Mastilović, J., Institute for Food Technology, Novi Sad (Serbia) | Šimurina, O., Institute for Food Technology, Novi Sad (Serbia) | Tasić, T., Institute for Food Technology, Novi Sad (Serbia) | Živančev, D., Institute for Food Technology, Novi Sad (Serbia) | Šoronja-Simović, D., Faculty of Technology, Novi Sad (Serbia)
Cipovka is traditional Serbian bread that is produced in significant quantities in various parts of Serbia, especially in Vojvodina. It has always been one of the most popular and appealing food products due to its superior sensorial and textural characteristics. The perception of sensory characteristics of Cipovka is related not only to selected assessor’s or expert’s but also to consumer’s evaluations and their correlation too. The objective of this study was to find the differences between Cipovka samples by sensory analysis and to correlate the evaluations of untrained panellists (with the background in Cipovka processing) and consumers. The results of panellists’ evaluation were not completely in accordance with consumers’ evaluation. Among panellists certain assessors (oc12 and oc15) seemed to be equivalent in some aspects of sensory evaluation to consumers. Also, the sensory evaluation of Cipovka properties can be performed effectively without training when the product properties are familiar to the assessors. The further training of panellists as well as education of consumers would bring closer sensory evaluation of traditional product such as Cipovka.
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