Authors:
Iulian – Eugen Rusu, Crina Mureșan, Romina Vlaic, Simona Man, Sevastița Muste Volume 25, Issue 2; Pages: 101-105; 2019 ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint; ISSN (online): 2068-9551
Abstract:
The purpose of this paper is to evaluate the sensory analysis of bread with added hemp flour in different proportions of 5%, 10%, 15%, 20% of two varieties (Zenit and Dacia Secuieni) compared to the control sample, to place the products in quality class and to determine consumer preferences. The preferential method performed on the 5-point hedonic test was used.
Keywords:
bread, hemp flour, hedonic test
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