Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread

Mladenka Pestorić University of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaCorrespondence[email protected]

Milica Pojić University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia

Marijana Sakač University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia

Jasna Mastilović University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia

Olivera Šimurina University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia

Bojana Filipčev University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia

Jelena Živančev University of Novi Sad, Faculty of Technology, Novi Sad, Serbia

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Abstract

The aim of this article was to present the sensory evaluation of commercial wholemeal bread as a discriminative tool by selecting its optimum sensory properties in comparison with two control samples. Generated data were subjected to the multivariate analysis of variance and discriminative analysis. The obtained results showed that sensory evaluation could be a very useful tool for recognition of faked wholemeal bread with the exception of bread made from ready-to-bake mixtures. The color of the samples was the optimal property for the distinction of faked wholemeal bread.

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ACKNOWLEDGMENT

This work was financed by the Ministry of Science and Technological Development, Republic of Serbia (Project No. 20068).

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Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread

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Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread

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ACKNOWLEDGMENT

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