Sensory evaluation of new gluten-free buckwheat crackers

Abstract

Sensory properties of newly created gluten-free buckwheat crackers (refined and wholegrain) were compared with crackers made from wheat flours (refined and wholegrain). Sensory profiling was performed using a generic descriptive analysis technique. Sensory evaluation included the selected representative properties of crackers. These properties were evaluated using a 5-points method. Marks were given based on the scale from 1 "unacceptable" to 5 "excellent". Each mark was described with words, using previously prepared standard cards. In order to obtain the total product quality, prior to sensory evaluation importance coefficients for each sensory property were standardized and fixed by the panelists. Applying the importance coefficients a quantitative expression of the total product quality is obtained as the 'weighted' mean value of the scores for each evaluated property. The best quality of crackers was obtained for refined buckwheat cracker - excellent quality.