Sensory Evaluation of Bread with added Hemp Flour and its role in Consumers Preferences

Authors:
Iulian – Eugen Rusu, Crina Mureșan, Romina Vlaic, Simona Man, Sevastița Muste

Volume 25, Issue 2;
Pages: 101-105; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The purpose of this paper is to evaluate the sensory analysis of bread with added hemp flour in different proportions of 5%, 10%, 15%, 20% of two varieties (Zenit and Dacia Secuieni) compared to the control sample, to place the products in quality class and to determine consumer preferences. The preferential method performed on the 5-point hedonic test was used.
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