prikaz prve stranice dokumenta Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
  Download
PDF 954.21 KB
Scientific paper - Original scientific paper
Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
In: Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. / Jozinović, Antun; Budžaki, Sandra; Strelec, Ivica (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. pp. 105-114. urn:nbn:hr:109:580213
Nakov, Gjore; Koceva Komlenić, Daliborka; Ivanova, Nastia; Damyanova, Stanka; Godjevargova, Tzonka; Šušak, Ana

Cite this document

Nakov, G., Koceva Komlenić, D., Ivanova, N., Damyanova, S., Godjevargova, T. & Šušak, A. (2018). Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars. In A. Jozinović, (Ed.), S. Budžaki, (Ed.), I. Strelec, (Ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (pp. 105-114). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, Gjore, et al. "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, edited by Antun Jozinović, edited by Sandra Budžaki, edited by Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, pp. 105-114. https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, Gjore, Daliborka Koceva Komlenić, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova and Ana Šušak. "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars." In Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 105-114. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Accessed 2024 April 09. https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, G., et al. (2018) 'Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars', in Jozinović, A. (ed.), Budžaki, S. (ed.), Strelec, I. (ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 105-114. Available at: https://urn.nsk.hr/urn:nbn:hr:109:580213 (Accessed 09 April 2024)

Nakov G, Koceva Komlenić D, Ivanova N, Damyanova S, Godjevargova T, Šušak A. Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars. In: A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Pp. 105-114. [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:580213

G. Nakov, D. Koceva Komlenić, N. Ivanova, S. Damyanova, T. Godjevargova and A. Šušak, "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki and I. Strelec, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:580213 [Accessed: 09 April 2024]

Please login to the repository to save this object to your list.
Metadata
Title (english)Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
AuthorGjore Nakov
AuthorDaliborka Koceva Komlenić
AuthorNastia Ivanova
AuthorStanka Damyanova
AuthorTzonka Godjevargova
AuthorAna Šušak
EditorAntun Jozinović
EditorSandra Budžaki
EditorIvica Strelec
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not. Biscuits are products which are consumed by groups of people from different ages. When producing biscuits, wheat flour is usually used as one of the main raw materials for their production and sucrose is used as sweetener. The aim of this study is to determine the sensory characteristics of new kinds of biscuits produced by using different types of flour (barley flour, einkorn flour and einkorn flakes) and different sweeteners (sucrose and glucose solution). The sensory assessment was made by implementing the method of scoring. With the help of weighted scores, biscuits are categorized in the certain category of quality. 48 different types of wheat flour biscuits, barley flour, einkorn flour and einkorn flakes in different proportions (30:70, 50:50, 70:30 and 100) were analyzed. Sucrose and glucose solution were used as sweeteners. The sensory analysis was made by 15 people at the University of Ruse Angel Kanchev branch Razgrad, Bulgaria. The achieved results were statistically elaborated. The completed sensory analysis showed that majority of produced biscuits belong to the category of very good quality (3.5 – 4.5). The statistic elaboration of data showed that different types of flour and different types of sugar had influence on the sensory characteristics of produced biscuits (p<0.05). Considering the achieved results it can be concluded that using other types of flour (barley flour, einkorn flour and einkorn flakes) and other sweeteners (sucrose and glucose solution) can produce new types of biscuits, which will have good sensory characteristics and satisfying sensory quality.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Numberingpp. 105-114
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:580213
Publication2018
ConferenceTitle: 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Title: Brašno - Kruh
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2017-10-25
End date: 2017-10-27
Assembly type: Poster
Document URLhttp://www.ptfos.unios.hr/flour-bread/
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2019-04-01 06:19:36