Sensory descriptive analysis of wheat, corn, and various cereal gofios from the Canary Islands

@article{Caballero2003SensoryDA,
  title={Sensory descriptive analysis of wheat, corn, and various cereal gofios from the Canary Islands},
  author={J. M. Caballero and V. L. G. Afonso and C. Rubio and A. Hardisson},
  journal={Journal of Food Science},
  year={2003},
  volume={68},
  pages={1063-1066}
}
: 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… Expand
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