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. 2022 Jan 24;11(3):321. doi: 10.3390/foods11030321

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Mean drop charts of pogácsa samples (capital letters indicate the sample group). Red color corresponds to “too much”, while blue corresponds to “not enough” endpoints of the JAR scale. The dashed line corresponds to 20% of the consumers: (A1) baked at 200 °C, cheese with less MC (58%) in formulations; (A2) baked at 200 °C, cheese with high MC (65%) in formulations; (A3) baked at 200 °C, no cheese in formulation; (B1) baked at 215 °C, cheese with less MC (58%) in formulations; (B2) baked at 215 °C, cheese with high MC (65%) in formulations; (B3) baked at 215 °C, no cheese in formulation.