文章基本信息

标题：SENZORICKÁ KVALITA SEMOLINOVÝCH TĚSTOVIN SENSORY QUALITY OF SEMOLINA PASTA
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作者：Alexandra Tauferová ; Alena Skočková ; Bohuslava Tremlová 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：113-116
出版社：Association HACCP Consulting
摘要：Pasta is a popular food commodity and its consumption has steadily increased in recent years. The most important raw material for pasta production is the flour, where as the semolina made from durum wheat Triticum durum is of the highest quality. In view of the fact that durum wheat as well as all other raw materials for the semolina pasta production can be a product either of the conventional or organic agriculture, this study aimed at comparing the sensory quality of the semolina pasta from the both sources on the basis of the sensory analysis. Ten samples from conventional agriculture and another ten from organic farming commonly available in the Czech market have been subjected to the sensory evaluation for which unskilled evaluators representing the common consumer have been briefly instructed. Results of sensory analysis for the raw and cooked pasta have shown that semolina pasta from the conventional agriculture possesses higher sensory quality for all the descriptors.
关键词：pasta; semolina; sensory quality; organic farming; conventional agriculturege