Product diversification: sensory analysis and panel testing of stone-ground flours

Products from evolutionary grains show strong potential for biodiversity conservation and market diversification, with consumer acceptance assessed through sensory panel testing on artisan baked goods and pastries made from stone-milled flours by Molino Angeli and recipes by master patisserie Gabriele Cini. Conducted on June 11, 2021, at Floridia farm, the study evaluated hedonic responses of 50 non-expert consumers across four sessions, using standardized sensory evaluation and statistical analysis to identify market-ready innovations in resilient cereal-based products.