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dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorPezo, Lato
dc.contributor.authorTomić, Jelena
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorSakač, Marijana
dc.contributor.authorMandić, Anamarija
dc.date.accessioned2023-07-14T06:41:01Z
dc.date.available2023-07-14T06:41:01Z
dc.date.issued2022-01
dc.identifier.citationŠkrobot, D., Pezo, L., Tomić, J., Pestorić, M., Sakač, M., Mandić, A. (2022). Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta. LWT, 153, 112528.en_US
dc.identifier.issn0023-6438
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/249
dc.description.abstractThis study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio between wholegrain wheat and buckwheat flour in pasta formulation on the sensory profiles and hedonic perception of pasta was studied. A range of techniques (principal component analysis, preference mapping, cluster analysis, penalty analysis) have evolved to combine data from sensory panel, data collected from consumers and data related to the product to provide valuable insights into the way in which sensory properties drive consumer preferences and how pasta can be design to give the sensory properties desired by the consumer. Generally, even though buckwheat flour incorporation decreased consumer acceptability, the results indicated that hydrothermal pre-treatment of buckwheat flour has promising potential to be implemented in the production process of buckwheat containing pasta, since this treatment was efficient in reducing pasta bitterness and grittiness which were negatively evaluated and strongly penalized by consumers.en_US
dc.description.sponsorshipThis work was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-9/2021-14/200222).en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2021/200222/RS//
dc.rightsopenAccess
dc.subjectbuckwheat pastaen_US
dc.subjectdescriptive sensory analysisen_US
dc.subjectpreference mappingen_US
dc.subjectpenalty analysisen_US
dc.subjectconsumers purchase intentionen_US
dc.titleInsights into sensory and hedonic perception of wholegrain buckwheat enriched pastaen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.scopus2-s2.0-85115892006
dc.identifier.wos000704368400001
dc.identifier.doi10.1016/j.lwt.2021.112528


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