SENSORY EVALUATION AND CONSUMER PREFERENCES OF INNOVATIVES CONFECTIONERY PRODUCTS

Authors

  • Monika Radzymińska
  • Anna Gątarska
  • Ewa Siemianowska

DOI:

https://doi.org/10.58246/sjeconomics.v21i2.346

Keywords:

sensory evaluation, spelt flour, biscuits, consumer preferences, organic products, innovative products, fruit pomaces

Abstract

The aim of this study was to: 1) estimation influence  various kinds of fruit pomace addition and use spelled flour on the crispy biscuits sensory quality, and 2) evaluation preference  of this kind innovative products among young consumers. The material consisted  30 variants of crispy biscuits produced form organic processing ingredients. Spelled flour winter bright type 500 with and wholemeal was used to prepare samples. As an addition fruit pomace from production of strawberries, raspberries, chokeberry, blackcurrant and apple were applied.

It was found that samples of biscuits made with spelled winter bright flour with 20% strawberries and raspberries pomace addition were  the most preferred by young consumers. These products characterized slightly perceptible flavor of added pomace, a higher fragility and better overall sensory impression compared to the standard.

Published

2016-06-30

Issue

Vol. 21 No. 2 (2016)

Section

Article

License

CC-By licence - allows a work to be copied, modified, distributed, presented and performance of a work only on the condition that the original author is credited. It is a licence guaranteeing the broadest freedoms for the licensee.