Current situation with the sensory quality of gluten-free bakery products from the Czech market network

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880485" target="_blank" >RIV/62157124:16270/22:43880485 - isvavai.cz</a>

Výsledek na webu

<a href="https://sciendo.com/article/10.2478/mjfst-2022-0003" target="_blank" >https://sciendo.com/article/10.2478/mjfst-2022-0003</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2478/mjfst-2022-0003" target="_blank" >10.2478/mjfst-2022-0003</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Current situation with the sensory quality of gluten-free bakery products from the Czech market network

Popis výsledku v původním jazyce

A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products - both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and hedonic test of gluten-free bakery products were performed by 18 trained panellists, consisting of academic staff and students of University of Veterinary Sciences Brno, Czech Republic. The results were statistically evaluated by means of principal component analysis. A close correlation between descriptors of surface colour, saltiness, and overall pleasantness of the sample was established. Descriptors of surface colour (1.36-5.75), saltiness (1.22-4.12), sweetness (1.78-5.08), and yeastiness (1.93-4.52) showed the highest degree of variability in the evaluation of individual samples. Statistically highly significant differences were observed between the individual groups of samples of gluten-free bakery products. Based on hedonic testing, the group comprising samples of unpacked bakery products was evaluated as the best; in contrast, the group comprising packed bakery products was evaluated as the worst. The group comprising samples baked from purchased baking mixes was characterized by statistically significantly lower pleasantness of appearance and taste.

Název v anglickém jazyce

Current situation with the sensory quality of gluten-free bakery products from the Czech market network

Popis výsledku anglicky

A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products - both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and hedonic test of gluten-free bakery products were performed by 18 trained panellists, consisting of academic staff and students of University of Veterinary Sciences Brno, Czech Republic. The results were statistically evaluated by means of principal component analysis. A close correlation between descriptors of surface colour, saltiness, and overall pleasantness of the sample was established. Descriptors of surface colour (1.36-5.75), saltiness (1.22-4.12), sweetness (1.78-5.08), and yeastiness (1.93-4.52) showed the highest degree of variability in the evaluation of individual samples. Statistically highly significant differences were observed between the individual groups of samples of gluten-free bakery products. Based on hedonic testing, the group comprising samples of unpacked bakery products was evaluated as the best; in contrast, the group comprising packed bakery products was evaluated as the worst. The group comprising samples baked from purchased baking mixes was characterized by statistically significantly lower pleasantness of appearance and taste.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

1805-529X

Svazek periodika

11

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

17-23

Kód UT WoS článku

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EID výsledku v databázi Scopus

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