Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

• DOI: 10.1016/j.lwt.2021.112528
• Publication Date: 2021-09-25T00:28:56Z
• Authors: Dubravka Škrobot; Lato Pezo; Jelena Tomić; Mladenka Pestorić; Marijana Sakač; Anamarija Mandić
• Keywords: Sensory Analysis

This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the flour type (native or hydrothermally treated) and ratio between wheat in formulation on profiles hedonic perception was studied. A range techniques (principal component analysis, preference mapping, cluster penalty analysis) have evolved combine data from panel, collected consumers related product provide valuable insights into way which properties drive consumer preferences how can be design give desired by consumer. Generally, even though incorporation decreased acceptability, results indicated that hydrothermal pre-treatment has promising potential implemented production process containing pasta, since this treatment efficient reducing bitterness grittiness were negatively evaluated strongly penalized consumers.