Sensory differentiation of commercially produced spaghetti

Abstract

ABSTRACT:This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. In order to avoid the loss of information obtained by non-parametric methods, data were scaled according to contingency tables. This analysis showed that significant differences existed between the two panels for the given products. On the basis of these results, it can be concluded that the used panels cannot be a good alternative to each other in providing sensory texture profiling of commercial spaghetti, except in the case when the properties of spaghetti were evaluated using the control sample.

Development and sensory properties of extruded sorghum-based gluten-free pasta

“…Among the quality properties of spaghetti, texture is one of the most important factors affecting pasta quality and consumer acceptance. Dry spaghetti must appeal to the consumer at the point of purchase, whilst cooked spaghetti must meet consumer criteria, such as smooth surface and firmness (Pestorić et al, 2015). Blending sorghum/pearl millet flour with potato flour and bean flour did not affect the cooking properties of the pasta as there are no significant differences observed from the sensory This could be attributed to pre-processing of the flours before they were used in pasta making.…”

“…Texture properties such as firmness, chewiness (product of hardness, cohesiveness and springiness) and adhesiveness of the cooked pasta were determined. Sensory properties of dry and cooked pasta were evaluated on a 5-point category scale with end points labelled from 1 to 5 as shown in Table 3 (Pestorić et al, 2015).…”