American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(4A), 32-36
DOI: 10.12691/ajfst-3-4A-6
Open AccessResearch Article

Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes

Paula Becker Pertuzatti1, , Simone Messias Rodrigues Esteves1, Jakline Estfane Alves1, Luciana Costa Lima1 and Jonatas Emmanuel Borges1

1Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil

Pub. Date: September 10, 2015
(This article belongs to the Special Issue Challenge and Trends in Food Processing)

Cite this paper:
Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges. Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes. American Journal of Food Science and Technology. 2015; 3(4A):32-36. doi: 10.12691/ajfst-3-4A-6

Abstract

The consumption of bakery and confectionery products grows every day and consumers are becoming increasingly demanding. The search for quality makes this sector a very competitive niche market. Among the bakery products, the most consumed is bread, which is prepared with wheat flour, yeast, water and salt and sugar confectionery products such as cakes and biscuits which are also greatly appreciated. The objective of this study was to carry out a sensory evaluation of assorted breads, cakes and cookies prepared by semi-industrial and artisanal process, evaluating the attributes aroma, color, texture, flavor and overall acceptance using the affective test with a hedonic scale of 9 points and purchase intent with a 5-point scale. The results obtained in acceptance testing and overall impression were assessed using analysis of variance, ANOVA and Tukey test at 10% probability. From the results obtained, it can be observed that all products evaluated resulted in acceptance rates greater than 80%, indicating that all were well accepted. However, it was observed that when comparing the percentage of acceptance of bakery and confectionery products, the second group obtained the highest results. Among the products evaluated, the star bread stood out in the “breads” category, while in the “confectionery” the coconut cake, carrot cake and apple vanoka were highlighted. This result is due to the fact that Brazilian customs tend to consumption of more elaborate, stuffed and accented flavor products.

Keywords:
baking sensory analysis acceptance

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