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Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal “Gofios” from the Canary Islands
Author(s) -
Caballero J.M.,
Afonso V.L. Gutiérrez,
Rubio C.,
Hardisson A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08288.x
Subject(s) - sensory system , sensory analysis , cereal grain , agronomy , food science , quantitative descriptive analysis , biology , neuroscience
The gofio is a grain derivate of powdery aspect elaborated using stone milling. For many centuries, this product has served as the main food in the Canary Islands. Thirty‐four commercial gofios from the Canary Islands were evaluated by descriptive analysis in order to gain a better sensory knowledge of this product. The sensory profile of gofios seems to be influenced by the type of cereal used. Corn gofios were more influenced by thermal treatment before the milling/grinding. Wheat and mixed‐cereal gofios presented a higher homogeneity in their sensory profile with no significant differences. Mixed‐cereal gofios were characterized by higher intensities in the vegetative and musty attributes.