Sensory analysis of bread samples with the addition of beetroot

Description

The data set presents the results of the sensory analysis of bread samples with the addition of beetroot, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method was used to evaluate the maximum beet additive acceptable for a potential consumer. The description of the data within the file is in polish.

Dataset file

sensory_analysis.xlsx

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CC BY-NC-SA

Non-commercial - Share-alike

Details

Year of publication:

2020

Verification date:

2020-12-17

Dataset language:

Polish

Fields of science:

chemical sciences (Natural sciences)

DOI:

10.34808/53dz-6t47

Verified by:

Gdańsk University of Technology

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