Sensory Analysis of Gluten-free Bread and Traditional Bread Types: a Comparison of Consumer Preferences and Acceptance Levels
Year: 2025
Type: article
Abstract: This study evaluates the sensory properties (taste, texture, aroma and overall acceptability) of gluten-free bread, white bread, and whole wheat bread through a panel of 20 participants.Assessments were conducted using a 9-point hedonic scale, and statistical analyses were performed using the Wilcoxon and Friedman tests.The findings reveal that gluten-free bread received lower scores in sensory attributes compared to traditional bread types.In particular, gluten-free bread was found to be insufficient in meeting consumer expectations, especially in terms of taste, texture, and aroma.Whole wheat bread received the highest scores across all criteria, making it the most preferred bread type.White bread was moderately accepted, while gluten-free bread emerged as a product requiring improvement, especially regarding its texture and aroma.
Author: Cevat ERCİK
Institution: Mersin Üniversitesi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4416977850