Values of sensory analysis and sensory profiling of flour products (Gnocchi dumplings, Ciabatta rolls) with the addition of iodine-fortified dried carrots, pumpkin, broccoli, cauliflower and beetroot

Values ​​were obtained during sensory analysis with the participation of consumers (sensory desirability on a linear scale) and sensory profiling of flour products such as Gnocchi dumplings and Ciabatta rolls with the addition of iodine-fortified dried carrots, pumpkin, broccoli, cauliflower and beetroot. Consumer analysis was conducted on a vegan and omnivore diet group aged 18-60. The studies were conducted in a sensory analysis laboratory.