Ocena profilowa i konsumencka jakości sensorycznej chrupek kukurydzianych z dodatkiem dyni, topinamburu i amarantusa

Abstract

The objective of the study was to determine sensoiy quality and consumer's liking for innovative crunchy corn snacks with addition of different flours. The composition and production method of the snacks were elaborated in colabora-tion with Aleksandras Stalginskis University and RUTA enterprize (Lithuania), which produced the snacks. Sensoiy analysis was performed with the quantitative description analysis method (QDA), by 14-person expert panel (according to PN-ISO 11035). There were evaluated: common crunchy corn (without additives), as well as crunchy coin with flours obtained flom amaranthus, pumpkin or Jerusalem artichoke bulbs. In the assessment, the set of 17 quality descriptors (for odour, colour, texture and flavour) was used. Also overall quality assessment was performed. The crunchy corn with amaranthus or Jerusalem artichoke showed less intensive beige colour, lower cnmchiness, firmness and intensity of 'corny 'flavour. Instead, they showed higher intensity of odours: 'grainy', 'sweety' and typical to chocolate, but higher intensity of adhesion than common crunchy com snacks. In the case of crunchy corn with Jerusalem artichoke flour added, higher intensity of sweet taste and taste of 'powdered milk' were indentifled. Crunchy corn with amaranthus showed higher intensity of foreign odour and flavour, 'grainy 'flavour and salt taste, but the samples with pumpkin showed higher intensity of flavour of 'bread skin', as well as bitter and sour tastes. Both samples with amaranthus, and pumpkin flours got a little lower scores for overall quality than the two other samples. Consumer's test for liking was also petfonned. Total 123 persons participated in the test. The highest score for overall liking got the common crunchy corn (without addith'es)