Sensory evaluation by a semi-trained panel and statistical analysis of data were carried out to evaluate the organoleptic properties of corn flakes during storage and the effect of adding ascorbic acid or tocopherols. The obtained results allowed to evaluate the effects of storage and of added antioxidants on odour and flavour of corn flakes, pointing out that tocopherols are more effective than ascorbic acid in preventing off-odours and off-flavours. Moreover, statistical analysis revealed to be a powerful tool allowing to approach sensory analysis even when semi-trained, small panels are involved.
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals
Paradiso V. M.Primo
;
2009-01-01
Abstract
Sensory evaluation by a semi-trained panel and statistical analysis of data were carried out to evaluate the organoleptic properties of corn flakes during storage and the effect of adding ascorbic acid or tocopherols. The obtained results allowed to evaluate the effects of storage and of added antioxidants on odour and flavour of corn flakes, pointing out that tocopherols are more effective than ascorbic acid in preventing off-odours and off-flavours. Moreover, statistical analysis revealed to be a powerful tool allowing to approach sensory analysis even when semi-trained, small panels are involved.File in questo prodotto:
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