TDS measured by a trained panel is proposed as a new tool for better understanding eating quality of biscuits. This dynamic approach permits to relate the sequence and intensity of the sensory attributes - and their change as fat and fibre contents changes - with consumer's preferences; in particular, the adequacy of some sensory attributes assessed by consumers through JAR scales and penalty analysis. Since fat and fibre levels modulated the eating quality characteristics registered during the oral trajectory assessment, the results provide an insightful source of information that could give clear directions for biscuit reformulation.

Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability

245th National Meeting (2013)

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