The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel

Abstract The sensory attributes of cakes, containing a greater number of low sugar raisins (LSR) than that normally used, were evaluated by two different groups of trained and untrained panellists. The purpose of this sensory evaluation was to find out whether such bakery products were more attractive to consumers than normal cakes and could be further promoted in the market. Cakes containing LSR and additional lemon peel scored more poorly than cakes containing only raisins, both in terms of taste and overall preference. Cakes containing only LSR had good sensory characteristics and could be considered as competitive products when compared with similar products already on the market. Young people found cakes with raisins tasty, but they did not consume them readily. The special advantages of these cakes are their natural ingredients, raisins with lower amount of sugars, good taste and high quality, all of which should be emphasized to make them attractive in the market.