Sensory Assessment of Textural Attributes of Foods

1973 ◽  
pp. 17-32 ◽  
Author(s):  
Judith A. Abbott
Keyword(s):  
Sensory Assessment ◽  
Textural Attributes

Chemical and sensory assessment of hot-smoked fish pâté

2007 ◽  
Vol 1 (1) ◽  
pp. 20-25
Author(s):  
Mustafa Unlusayin
Keyword(s):  
Sensory Assessment ◽  
Smoked Fish

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

2021 ◽  
Author(s):  
Matthew C. Allan ◽  
Nicholas Marinos ◽  
Suzanne D. Johanningsmeier ◽  
Ai Sato ◽  
Van‐Den Truong
Keyword(s):  
French Fries ◽  
Starch Properties ◽  
Textural Attributes

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

Comparison of optical and physical measurements with sensory assessment of the ripeness of tomato fruit Lycopersicon esculentum

1990 ◽  
Vol 2 (4) ◽  
pp. 243-254 ◽  
Author(s):  
Mandy J. Hetherington ◽  
Alan Martin ◽  
Douglas B. MacDougall ◽  
Keith R. Langley ◽  
Nick Bratchell
Keyword(s):  
Lycopersicon Esculentum ◽  
Tomato Fruit ◽  
Sensory Assessment ◽  
Physical Measurements

Electronic sensory assessment of bread enriched with cobia ( Rachycentron canadum )

2021 ◽  
Author(s):  
Gilberto A. Fagundes ◽  
Simona Benedetti ◽  
Maria A. Pagani ◽  
Angela M. Fiorentini ◽  
Joseana Severo ◽  
...  
Keyword(s):  
Sensory Assessment ◽  
Rachycentron Canadum

Consumer perception vs sensory assessment of the quality of clothes of selected brands available on the Polish market

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata Salerno-Kochan ◽  
Paweł Turek
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Brand Names ◽  
Survey Method ◽  
Quality Level ◽  
Sensory Assessment ◽  
Content Type ◽  
Significant Difference ◽  
Consumer Assessment

PurposeThe aim of the study reported in this article was to establish whether the quality of clothes of a given brand is perceived and assessed by consumers at the same level. An additional purpose was to identify the features that characterize the quality of popular, among Polish young female consumers, clothing brands and to classify them according to their quality level (perceived and assessed).Design/methodology/approachThe article presents two approaches to consumer assessment of the quality of clothes: the survey method, in which the product quality was determined by 320 Polish female young respondents (19–25) based on their own previous experiences and impressions related to a particular clothing brand, and a direct assessment of shirts of selected brands using a sensory quality assessment method, a five-point hedonic scale with the verbal anchor (115 evaluators).FindingsThe research has revealed a significant difference between the perception of selected quality features of brands and the consumer assessment of the products. The perception maps developed based on the PROFIT analysis (PROperty FITting) as well as on cluster analysis provided interesting information about the situation of selected brands and their features in comparison with others and allowed to identify strong and weak features characterizing a given category.Research limitations/implicationsThis study has several limitations. First and foremost, the research results cannot be generalized to all consumers because they encompass the results from one national context and one population of respondents (young females). It should also be noted that the conducted research comprises only the most popular clothing brands available on the Polish market, in particular, the fast fashion segment brands. Furthermore, it would be advisable to carry out a sensory assessment of the quality of other clothing items offered under the brand names investigated.Practical implicationsThis research could be a valuable source of information for clothing company managers, thanks to which they could better manage their brand and its position on the market. When undertaking marketing activities consisting of building positive perceptions about the product, it is important to make sure that the product offers an attractive sensory experience. When real quality deviates from consumer perceptions about the quality, managers should take corrective actions to restore and even improve the brand image in the eyes of the consumer, as well as to ensure the brand and the products offered under it a stable position on the market.Originality/valueBy comparing two approaches to consumer quality assessment, discrepancies between declared and real (sensory) quality of clothes have been identified and the distinctive features that differentiate selected brands regarding their quality level have been indicated.

Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

2013 ◽  
Vol 115 (8) ◽  
pp. 935-945 ◽  
Author(s):  
Katharina Domitila Petersen ◽  
Gerhard Jahreis ◽  
Mechthild Busch-Stockfisch ◽  
Jan Fritsche
Keyword(s):  
Frying Oil ◽  
French Fries ◽  
Deep Frying ◽  
Sensory Assessment

scholarly journals Sensory deficits in ipsilesional upper-extremity in chronic stroke patients

2015 ◽  
Vol 73 (10) ◽  
pp. 834-839 ◽  
Author(s):  
Núbia Maria Freire Vieira Lima ◽  
Karina Cândido Menegatti ◽  
Érica Yu ◽  
Natália Yumi Sacomoto ◽  
Thais Botossi Scalha ◽  
...  
Keyword(s):  
Right Hemisphere ◽  
Thermal Sensation ◽  
Chronic Stroke ◽  
Sensory Loss ◽  
Stroke Patients ◽  
Sensory Assessment ◽  
Sensory Deficits ◽  
Left Handed ◽  
Right Hemisphere Damage ◽  
The Right

Objective To investigate somatosensory deficits in the ipsilesional wrist and hand in chronic stroke patients and correlate these deficits with contralesional sensorimotor dysfunctions, functional testing, laterality and handedness.Methods Fifty subjects (twenty-two healthy volunteers and twenty-eight stroke patients) underwent evaluation with Semmes-Weinstein monofilaments, the sensory and motor Fugl-Meyer Assessment, the Nottingham Sensory Assessment in both wrists and hands and functional tests.Results Twenty-five patients had sensory changes in the wrist and hand contralateral to the stroke, and eighteen patients (64%) had sensory deficits in the ipsilesional wrist and hand. The most significant ipsilesional sensory loss was observed in the left-handed patients. We found that the patients with brain damage in the right hemisphere had better scores for ipsilesional tactile sensation.Conclusions A reduction in ipsilesional conscious proprioception, tactile or thermal sensation was found in stroke subjects. Right hemisphere damage and right-handed subjects had better scores in ipsilesional tactile sensation.

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