Analysis and evaluation of the needs of consumers for frying 4x4 wheat flour for standardization in the frying process
DOI:
https://doi.org/10.63728/riisds.v6i1.222Keywords:
Customers, producer, frying, sensory analysis, organoleptic characteristicAbstract
This work is based on a relationship between the needs of consumers and the producer of artisanal wheat flour fritters, to know and satisfy consumer desires in frying. The research is divided into three study phases: survey of consumption and organoleptic preferences in artisanal frying, information gathering with the analysis with the display of the quality function, and sensory analysis with consumer judges. The results indicate a trend that consumers prefer crispy fries without oil in the body of the product, in the analysis, it was confirmed that the technical capacity in the frying process is achieved with the equipment installed, the consumer judges preferred a dry frying and crispy three presented.
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