Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis

Journal of Food Science - Tập 69 Số 9 - 2004
Adriana Gámbaro1, Susana Fiszman1, Ana Giménez1, Paula Varela1, Ana Salvador1
1Consejo Superior de Investigaciones Científicas, Madrid, Spain

Tóm tắt

ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.

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Journal of Food Science

Tập 69 Số 9

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