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• W3025741004 endingPage "102990" @default.
• W3025741004 startingPage "102990" @default.
• W3025741004 abstract "The appearance, taste, aroma and texture of food products, including gluten-free bakery products, is very important predictors for whether or not such products would be acceptable for consumers. Food companies that manufacture and supply gluten-free food and beverage products need to utilise a variety of sensory tools for decision making during product development, evaluation of ingredients, processes and products. The six steps to Sensory Evaluation process is a simple to use, stepwise approach to select the right tools to answer questions. Different sensory evaluation tools are used to address questions of the three different types (1) Are two or more products the same or different? (2) What is the nature and size of differences among products? and (3) What are consumers' opinions about a product/s? It is the intention that the discussion in this review would stimulate ideas for application of more advanced sensory tools to further understanding to enhance development of gluten-free foods and ingredients. Some suggestions for future sensory studies on gluten-free bakery products are presented. These include: more research on the acceptance and perception of the sensory properties of gluten-free product options by both coeliac and non-coeliac consumers at different life stages; and evaluation of the sensory properties of gluten-free products in combination with other products, accompaniments and within meals. Also, sensory profiling of the unique properties of naturally gluten-free bakery products, as well as studies to optimize acceptance of these in wider consumer markets. The application of the tools in a systematic manner based on the six steps to sensory testing process presented here will assist researchers to obtain powerful results to answer research questions." @default.
• W3025741004 created "2020-05-21" @default.
• W3025741004 creator A5001663855 @default.
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• W3025741004 date "2020-07-01" @default.
• W3025741004 modified "2023-10-02" @default.
• W3025741004 title "Sensory tools for the development of gluten-free bakery foods" @default.
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• W3025741004 doi "https://doi.org/10.1016/j.jcs.2020.102990" @default.
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