Izvorni znanstveni članak
Sensory evaluation of dessert milk products
Milana Ritz
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Vera Vojnović
Nada Vahčić
Stjepan Mahnet
; Dukat - Mljekara Zagreb d.d., Marijana Čavića 9, 10000 Zagreb
Sažetak
The quality of a product is compromise between many factors, one of which is high level of sensory appeal Of major importance among factors determining marketing success of a new food product is consumers' acceptability. Two kinds of new dessert milk products based on whey proteins were studied. Consumers (60 persons) tasted samples using nine-point hedonic scale. Quality was evaluated as well using sensory scoring method and 20-point scale. Fresh samples and cold stored samples (4 °C, 85% R. H.) were evaluated every 7 days (during 35 days) at room temperature (20 °C) by a panel composed of 5 members. Data of sensory and hedonic evaluation of quality were statistically analyzed. The results of hedonic scale application showed high consumers acceptability (above 95%) of new products. Sensory scoring pointed out significant changes in quality of both soft albumin cheeses during storage, that was not fast and strong enough to reach cut-off level (<11,2 points) during 35 days of storage. Concluding it is possible to state that quality level of new products was very high as according to consumers 'or sensory analitcs' opinion.
Ključne riječi
soft albumin cheese; soft chocolate albumin cheese; hedonic evaluation of quality; sensory scoring
Hrčak ID:
95441
URI
Datum izdavanja:
20.1.1992.
Posjeta: 1.481 *