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

80.7 kB, S3 ETag 3ab4cf8e19c7aaf53c437349e7ed3df9-1, downloads: 17

The file hash is calculated from the formula
hexmd5(md5(part1)+md5(part2)+...)-{parts_count} where a single part of the file is 512 MB in size.

Example script for calculation:
https://github.com/antespi/s3md5

download

File details

License:: open in new tab

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

Keywords

Cite as

Authors

seen 117 times

Search