Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars

Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not. Biscuits are products which are consumed by groups of people from different ages. When producing biscuits, wheat flour is usually used as one of the main raw materials for their production and sucrose is used as sweetener. The aim of this study is to determine the sensory characteristics of new kinds of biscuits produced by using different types of flour (barley flour, einkorn flour and einkorn flakes) and different sweeteners (sucrose and glucose solution). The sensory assessment was made by implementing the method of scoring. With the help of weighted scores, biscuits are categorized in the certain category of quality. 48 different types of wheat flour biscuits, barley flour, einkorn flour and einkorn flakes in different proportions (30:70, 50:50, 70:30 and 100) were analyzed. Sucrose and glucose solution were used as sweeteners. The sensory analysis was made by 15 people at the University of Ruse Angel Kanchev branch Razgrad, Bulgaria. The achieved results were statistically elaborated. The completed sensory analysis showed that majority of produced biscuits belong to the category of very good quality (3.5 – 4.5). The statistic elaboration of data showed that different types of flour and different types of sugar had influence on the sensory characteristics of produced biscuits (p