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THE ANALYSIS OF SENSORIAL QUALITY CORRELATION WITH SOME PHYSICOCHEMICAL PROPERTIES STRAWBERRY`S JELLIES

Key words:

concentrate, sensory analysis, consumers`preferences, jellies.

Summary:

The objective of this study was to assess the correlation sensorial quality and consumers` preferences of strawberry’s jellies with some physicochemical properties of powder and gel jellies. The investigation material during sensory evaluation were strawberry’s gels, prepared from fourteen concentrates of strawberry jellies available on Polish market. Sensory evaluation was conducted in a three sessions while sensory quality attributes were evaluated
by nine-points hedonic rating scale and five-points scale with distinguishing marks: color, consistency, smell, taste and wrapping. The results of sensory analysis were correlated with physicochemical properties of powder jellies as acidity, protein content and with color and texture parameters of gels.It was found, that all of jellies had good quality, but there were significant differences in particular distinguishing marks. Based on obtained statistical date it was found that there were correlation physicochemical properties with sensorial analyses. There were positive correlation acidity with taste of jellies and value of parameter b*with color evaluated by sensor analysis. The highest range of differences were evaluated in wrappers.

Izabela PRZETACZEK-ROŻNOWSKA, Jacek ROŻNOWSKI,
Paulina PAJĄK, Teresa FORTUNA
University of Agriculture in Kraków
Faculty of Food Technology

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