Sensory properties of the cornbread made in the townof Pamplona

Abstract

The present classroom study had as the primary objective the sensory evaluation of the cornbread prepared in the municipality of Pamplona, using discriminative and descriptive testing. For this evaluation bread made in three bakeries of Pamplona was compa-red, using the pair wise comparison method, in order to distinguish the qualities of the cornbread made in different bakeries, in crust and crumb, corn smell, tone and roughness. In crumb, springiness, cohesiveness and graininess, which results were analyzed of the standard table of signifi cance for the pair wise comparison test at a signifi cance level of 95%, fi nding that the bakery that most resembles the bread made in The Ocañera is the Augustine bakery, in the crust attributes (corn smell and roughness) and in the crumb (springiness, cohesiveness and granularity). The results showed that the attributes that most characterize the cornbread in the crumbare: tone, dryness, corn smell, sweet fl avor, adhesiveness, cohesiveness, chewiness and granularity, among which the most outstanding are the corn smell, sweet fl avor and chewiness, and in the crust are: tone, dryness and roughness.