| Popis: |
The ingestion of the food is controlled and perceived by the consumer through the senses. Since everyone can perceive the product differently and taste it differently, a specific procedure has been developed for testing the product. These sensory impressions can be measured scientifically and objectively via a sensory test. During a sensory test for pasta products, pre-defined parameters are scientifically defined in objective words or in a scale of numbers in order to be able to carry out a uniform and comparable evaluation of the products. In this instance, the pasta is first cooked in accordance with the specified regulations on the packaging or information given on the food and then sensory evaluated. This evaluation should be carried out by trained persons. |
