Taralli is a typical snack food, widespread mainly in the southern of Italy. Despite its wide distribution on the Italian market, there are few studies focused on physical and sensory characteristics of this bakery product. The evaluation of sensory profile can represent an useful approach to characterize this product and the measure of specific physical parameters can be valid supports to the sensory evaluations for the prediction of the quality and freshness. The present study aims to select sensory (profiles) and instrumental (appearance and textural characteristics) information able to characterize Taralli with similar formulation and size, but produced by different companies. Three out of seven samples, differing only for the storage time (0, 6 and 12 months), were also evaluated (discriminant test) to evidence possible significant differences among them. For these purposes, a quantitative descriptive sensory analysis (QDA®) conducted by 8 selected and expert panelists was carried out using a methodology defined according to ISO 13299:2003. A specific software (PanelCheck) was applied in order to control the Panel’ calibration and performance. To assess possible changes in terms of sensory characteristics due to the different storage time, a triangle test was run on the three samples (0, 6 and 12 months). All samples were also subjected to physical analysis concerning visual (image analysis) and textural (texture analyser) proprieties and possible correlations between sensory attributes and physical parameters were checked. Results confirmed the usefulness of the sensory tests for the evaluation of quality and freshness characteristics, moreover, significant differences between Taralli samples at the start and at the end of storage period were also observed. Physical data obtained in this work can suggest a simple and rapid instrumental approach to classify samples and an useful tool to support sensory analysis.
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality
BARBIERI, SARA;BALESTRA, FEDERICA;ROCCULI, PIETRO;GALLINA TOSCHI, TULLIA;BENDINI, ALESSANDRA
2014
Abstract
Taralli is a typical snack food, widespread mainly in the southern of Italy. Despite its wide distribution on the Italian market, there are few studies focused on physical and sensory characteristics of this bakery product. The evaluation of sensory profile can represent an useful approach to characterize this product and the measure of specific physical parameters can be valid supports to the sensory evaluations for the prediction of the quality and freshness. The present study aims to select sensory (profiles) and instrumental (appearance and textural characteristics) information able to characterize Taralli with similar formulation and size, but produced by different companies. Three out of seven samples, differing only for the storage time (0, 6 and 12 months), were also evaluated (discriminant test) to evidence possible significant differences among them. For these purposes, a quantitative descriptive sensory analysis (QDA®) conducted by 8 selected and expert panelists was carried out using a methodology defined according to ISO 13299:2003. A specific software (PanelCheck) was applied in order to control the Panel’ calibration and performance. To assess possible changes in terms of sensory characteristics due to the different storage time, a triangle test was run on the three samples (0, 6 and 12 months). All samples were also subjected to physical analysis concerning visual (image analysis) and textural (texture analyser) proprieties and possible correlations between sensory attributes and physical parameters were checked. Results confirmed the usefulness of the sensory tests for the evaluation of quality and freshness characteristics, moreover, significant differences between Taralli samples at the start and at the end of storage period were also observed. Physical data obtained in this work can suggest a simple and rapid instrumental approach to classify samples and an useful tool to support sensory analysis.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
