Sensory characteristics of sorghum composite bread

作者：Lin Carson, CAROLE S. SETSER, Xiuzhi Susan Sun · 发表于：International Journal of Food Science & Technology · 年份：2000 · DOI：10.1046/j.1365-2621.2000.00399.x · 被引用次数：55 · 研究领域：Food composition and properties、Sensory Analysis and Statistical Methods、Seed and Plant Biochemistry

Abstract Sensory tests on bread made from a 50% sorghum-based composite flour were made by six trained panellists. A descriptive test was used to identify the characteristics of aroma, crumb flavour, top crust flavour and texture of the bread by comparison with a commercial rye bread. Hay-like, an attribute that the panellists associated with sorghum, was noted in the analysis of aroma. Slight sourness and astringency were experienced in the crumb and top crust flavours. Textural differences existed between the two breads because of differences in formulation and between the rye and sorghum flours. The sorghum composite bread’s acceptability with 37 consumers resulted in an overall acceptability mean score of 6.9 on a nine-point hedonic scale.