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dc.contributor.authorPestorić, Mladenka
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorŽigon, Uroš
dc.contributor.authorŠimurina, Olivera
dc.contributor.authorFilipčev, Bojana
dc.contributor.authorBelović, Miona
dc.contributor.authorMišan, Aleksandra
dc.date.accessioned2018-06-28T10:00:14Z
dc.date.available2018-06-28T10:00:14Z
dc.date.issued2017-09-20
dc.identifier.citationPestorić, M., Škrobot, D., Žigon, U., Šimurina, O., Filipčev, B., Belović, M., Mišan, A. (2017) Sensory profile and preference mapping of cookies enriched with medicinal herbs. International Journal of Food Properties, 20, 2, 350–361. DOI: 10.1080/10942912.2016.1160922en_US
dc.identifier.issn1094-2912
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/86
dc.descriptionpeer-revieweden_US
dc.description.abstractThe sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content of powder and extract mixture (0, 2, 4, and 6 g/100 g flour basis, respectively). The descriptors used by an expert sensory panel (n = 8) that best separated samples were: appearance (shape, uniformity, surface, and color), texture (structure break, firmness, and chewiness), odor, and flavor. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test (n = 64) with a 5-point hedonic scale. The hedonic responses showed significant differences (p < 0.05) between the cookies. The first three principal components captured 70.90% of the total variance, indicating the complex structure in consumer preference patterns. External preference mapping showed potential for predicting consumers overall acceptance of the cookies using five descriptive attributes that drove the preference of the six consumer clusters. The vector model was selected as the model of choice for most clusters. The addition of medicinal herbs in cookies is feasible, based on the sensory results, which may facilitate marketing of functional food with sensorial qualities equivalent to conventional products.en_US
dc.description.sponsorshipThis work is a part of the Project (grant number TR31029) supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, and the Project (grant number 114-451-4382) supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries001;0081
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSensory profileen_US
dc.subjectconsumers’ acceptanceen_US
dc.subjectpreference mappingen_US
dc.subjectmedicinal herbsen_US
dc.subjectcookiesen_US
dc.titleSensory profile and preference mapping of cookies enriched with medicinal herbsen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US


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