Findings were based on the product received in Cookies Factory in Parczew, in 2000. Physicochemical and organoleptic features were being assessed of wafers enriched with vitamins and UFA n-3. The experimental factors in wafers with vitamins and UFA n-3 were: 1) two types of wafers filling: a) sugar inclusive fatty filling, b) without sugar inclusive in fatty filling, enriched with vitamins and UFA n-3; three-kinds of fillings: a) vanilla, b) cocoa, c) nuts. Dry matter content and content of insoluble ash in HCl were determined with method of weight, content of sugars on the whole, as the invert sugar in a dry substance with method Lane-Eynon, the fat content in a dry substance with Soxhlets method, content of vitamin C with Tillmans’ method, content of aspartame, acesulfam K with method of the high-efficient liquid chromatography, organoleptic evaluation (surface of wafers, colour, profile, consistency, tastiness (taste + smell) according to 6-score scale. Higher evaluations of majorities of features, determining the appearance, got the product containing sucrose, towards the sugar-free counterpart. Differences in the tastiness between kinds of the filling of wafers, however, turned out to be unimportant. The type of taste addition in the product decided on the value of the evaluation of organoleptic parameters. Wafers with vanilla taste obtained higher evaluation of visually determined parameters; however, the products with cocoa and nuts addition were characterised by a slightly higher tastiness.
|MLA||Kotiuk, Ewa, and Barbara Sawicka. "Ocena wybranych cech fizykochemicznych i organoleptycznych wyrobów cukierniczych wzbogacanych w witaminy i NNKT n-3." Nauka Przyr. Technol. 4.4 (2010): #52.|
|APA||Ewa Kotiuk, Barbara Sawicka (2010). Ocena wybranych cech fizykochemicznych i organoleptycznych wyrobów cukierniczych wzbogacanych w witaminy i NNKT n-3. Nauka Przyr. Technol. 4 (4), #52|
|ISO 690||KOTIUK, Ewa, SAWICKA, Barbara. Ocena wybranych cech fizykochemicznych i organoleptycznych wyrobów cukierniczych wzbogacanych w witaminy i NNKT n-3. Nauka Przyr. Technol., 2010, 4.4: #52.|
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