Samples of two different commercial lines of industrial white bread (fresh and long life) made from Sicilian durum wheat (cv Simeto) were evaluated by instrumental and sensory analyses to determine their shelf life with respect to the packaging used. Sensory analysis was carried out by a panel of trained judges who evaluated the samples daily (fresh line) and weekly (long life). The data collected was statistically analyzed by Analysis of Variance and Principal Component Analysis. It may be concluded that the correlation between sensory and instrumental parameters can be used as a tool to establish the shelf life of this bread and its potential trade in a modern market.
The effect of packaging on the sensory parameters of industrial bread during shelf life
PECORINO, Biagio;MAZZAGLIA, AGATA
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2009-01-01
Abstract
Samples of two different commercial lines of industrial white bread (fresh and long life) made from Sicilian durum wheat (cv Simeto) were evaluated by instrumental and sensory analyses to determine their shelf life with respect to the packaging used. Sensory analysis was carried out by a panel of trained judges who evaluated the samples daily (fresh line) and weekly (long life). The data collected was statistically analyzed by Analysis of Variance and Principal Component Analysis. It may be concluded that the correlation between sensory and instrumental parameters can be used as a tool to establish the shelf life of this bread and its potential trade in a modern market.| File | Dimensione | Formato | |
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