Sensory analysis of confectionery products.

Description

The data set presents the results of the sensory analysis of confectionery products, 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 effect of changing the recipe of yoghurt cakes and the sensory quality of products.

Dataset file

Sensory analysis of confectionery products.xlsx.zip

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CC BY-NC-SA

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Details

Year of publication:

2017

Verification date:

2020-12-17

Creation date:

2017

Dataset language:

Polish

Fields of science:

chemical sciences (Natural sciences)

DOI:

10.34808/jqpy-1a68

Verified by:

Gdańsk University of Technology

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