UNPLUGGED

51: 5

COMPARATIVE STUDY OF PLUM CAKE WITH KAMUT
G. Lomolino - F. Zocca - P. Spettoli - A. Lante
Among the assessment criteria that guide the process of “conception” of a new product, panel test plays an important role. In the present work were showed the results of tests carried out in a bakery product (The Mangiarsano, Castelfranco Veneto, TV) during the creation of two types of plum cake made with flour kamut, one of which is filled with chocolate cream. To validate the recipe and compare the quality in addition to traditional chemical and microbiological parameters, the products were subsequently judged by a panel. The presence of filling with chocolate seems to rouse the consumer preferences. The level of choice was different between male and female components of the panel, and it is characterized by a considerable variability of opinion expressed by the dispersion of scores around the median and therefore deserves further study.

51: 6

ANIMAL DIET AND SEASON: QUALITY OF BUFFALO MILK
M. Mattera - P. Manzi - L. Pizzoferrato
The quality of buffalo milk collected from animals fed with two different diets based on maize silage and sorghum silage has been analyzed in two consecutive experiments. With the aim to evaluate milk quality, macronutrients, cholesterol, alfa tocopherol, 13cis and trans retinol have been analyzed. The Degree of Retinol Isomerization and the Degree of Antioxidant Protection have been also calculated. The two considered diets, in both the experiments, seem to be able to guarantee a production of milk of comparable quality. Highly effective is the seasonal impact on the quality of milk collected from buffaloes fed with the widely used maize-based diet.

51: 10

INFLUENCE OF SYSTEM USED ON SENSORY PROFILE DEFINITION
F. Venturi - A. Zinnai - A. Andreotti - G. Ferroni - G. Scalabrelli - G. Andrich
The classic interaction glass/wine was completely inverted. In this study wine represented the scientific analytical tool, to put in evidence the contribution due to different glasses utilised, to sensory analysis.
While one of the analysed glasses appears to be particularly suitable to put in evidence the characteristics of red wines another was more efficient for the white products. Moreover the shape of glass and in particular the surface of contact between the hand of consumer and wine, deeply influenced the expression of some negative sensory descriptors like a too high perception of ethyl alcohol which can more easily pass in vapour phase because of the high heat transfer occurring between wine and the hand of the consumer.

51: 15

DEPARTMENTS

EDITED LAW

51: 20

MARKETING AND TRENDS

51: 24

SPICES OVERVIEW

51: 26

CONFERENCE REPORTS

51: 38

EXHIBITION REPORT (VITAFOODS)

51: 48

PRODUCTS

51: 56

APPLIED RESEARCH

51: 66

NEWS

51: 70

MARKETS

51: 74

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