| Autor: |
Romero del Castillo, R., Puig-Pey, M., Biarnés, J., Vilaseca, H., Simó, J., Plans, M., Massanés, T., Casañas, F. |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; Jul-Sep2014, Vol. 12 Issue 3, p196-214, 19p |
| Abstrakt: |
New food products are normally marketed after research regarding consumers’ preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life, “Penjar” tomato (alcgene). The most appreciated creations were Catalan bread with tomato, tomato sauce, and tomato jam, excelling by its flavor complexity and balance. The description of the products by a trained panel revealed significant differences between varieties (especially between the food products elaborated with the “Penjar” type and conventional tomatoes). However, it was not easy to match the chefs’ assessments about sensory properties with the panel descriptions. [ABSTRACT FROM PUBLISHER] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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