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Gewählte Master / Diploma Thesis:

Eva Eder (2022): Sensorische Qualitätsprüfung in österreichischen Betrieben und Erstellung eines sensorischen Präventivkonzepts für Feinweizengebäck mit Sorghum-Anteil.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 95. UB BOKU obvsg

Data Source: ZID Abstracts
A still existing problem in sensory testing of food is the time-consuming and labour-intensive sensory quality testing, which is mostly carried out as a final product testing at the end of the food production process. This means that the opportunity to take measures in advance to prevent sensory defects is missed, resulting in a waste of raw materials and energy. This waste of resources and operating costs could be avoided by preventive sensory control and testing along the food manufacturing process. The present work describes an approach for preventive sensory control in food production based on the implementation of a SACCP (Sensory Analysis Critical Control Point) concept. The baking process of fine wheat pastry with different proportions of sorghum flour served as a case study for the SACCP concept. Hedonic acceptance tests were used to determine the proportion of sorghum, which is still accepted by consumers and can serve as a standard for the process. In addition to the description and development of the SACCP concept, the status quo and the knowledge about sensory quality testing in Austrian food producing companies were surveyed by means of an online survey. The main finding was that sensory quality testing does not follow a systematic approach in Austrian food production. The companies mostly work without defining critical control points and the documentation of the sensory quality inspection plays a subordinate role.

Beurteilende*r: Domig Konrad
1.Mitwirkender: Dürrschmid Klaus

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