scholarly journals Sensory Evaluation of Blenderized Watermelon Flesh Juice With and Without the Rind

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 616-616
Author(s):  
Liyue Zhang ◽  
Kayla Buenaventura ◽  
Cassandra Wickstrom ◽  
Changqi Liu ◽  
Mee Young Hong
Keyword(s):  
Sensory Evaluation ◽  
State University ◽  
Sustainable Food ◽  
Funding Sources ◽  
Triangle Test ◽  
Three Samples ◽  
Two Samples ◽  
San Diego State University ◽  
Hedonic Scale

Abstract Objectives Although the rind of a watermelon contains much of health benefiting nutrients, it is much less appreciated by consumers and is often disposed. The purpose of this study was to compare sensory properties of blenderized watermelon (WM) flesh juice with and without rind. Methods Twenty-three semi-trained college students (age 26.1 ± 6.0 y, BMI 22.7 ± 3.1 kg/m2,  18 females and 5 males) participated in the sensory evaluation of blenderized WM flesh juice with and without the rind. Participants were asked to identify the unique sample among three samples in a triangle test. In addition, participants rated color, consistency, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two samples using a 7-point hedonic scale. Each sample was presented in a 2-ounce clear plastic condiment cup with a randomly assigned number. Panelists were asked to rinse their mouths with water before assessing each sample. The triangle test and hedonic scaling were analyzed by binomial analysis and t-test, respectively. Results The majority of the panel (21 out of 23 panelists) could distinguish the odd sample from the other samples in the triangle test (P < 0.001), indicating that participants could correctly discriminate between the blenderized WM juice with and without the rind. Participants preferred the color, consistency, smell, flavor, sweetness, mouthfeel, and aftertaste of the WM flesh juice to those of the WM flesh juice with rind (P < 0.01). The 7-point hedonic scale showed an average overall acceptance score of 5.0 for the blenderized WM juice and a score of 3.8 for the blenderized WM juice with rind (P < 0.001). Conclusions The blenderized WM juice exhibited more desirable sensory attributes than the WM juice with rind. It is thus imperative to improve the sensory quality of the WM juice with rind in order to promote it as a nutrient-dense and sustainable food. Funding Sources NUTR 302L Advanced Nutrition Laboratory, San Diego State University. National Watermelon Promotion Board (#NWPB 19–20).

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Assessing Consumer Preferences of Scab-resistant Apples: A Sensory Evaluation

2010 ◽  
Vol 20 (5) ◽  
pp. 885-891 ◽  
Author(s):  
Kathleen Kelley ◽  
Jeffrey Hyde ◽  
James Travis ◽  
Robert Crassweller
Keyword(s):  
Sensory Evaluation ◽  
Production Systems ◽  
Consumer Preferences ◽  
Apple Scab ◽  
Organic Production ◽  
Initial Assessment ◽  
State University ◽  
Pennsylvania State University ◽  
Apple Cultivars ◽  
Hedonic Scale

One hundred forty-nine consumers participated in a sensory evaluation, conducted on 14 Nov. 2008, at The Pennsylvania State University, University Park, PA, to determine consumer acceptance and perceptions of scab-resistant apples (Malus ×domestica). Consumers were exclusively screened for liking and eating apples. The study provides tree fruit growers and marketers in the mid-Atlantic United States with information on consumer preferences for apples that might substitute for common cultivars that require frequent apple scab pesticide applications. Resistant cultivars are also attractive in organic production systems. During the 10-minute sensory evaluation, panelists rated five scab-resistant apples [‘Crimson Crisp’, ‘GoldRush’, NY 75907–49 (NY 49), ‘Crimson Topaz’, and ‘Sundance’] and a commercially available non-resistant cultivar, Jonagold, on appearance, aroma, texture, flavor, and overall liking using a nine-point hedonic scale (9 = “like extremely” and 1 = “dislike extremely”). Three of the four apples tested with a red peel (‘Crimson Topaz’, NY 49, and ‘Crimson Crisp’) were rated significantly higher than the other apples on the basis of appearance, receiving mean ratings that were between “like moderately” and “like very much,” a rating of 7 and 8, respectively. In regards to texture, ‘Crimson Topaz’ and ‘Crimson Crisp’ were significantly higher than ‘Jonagold’ and NY 49, with mean ratings between “like slightly” and “like moderately.” For overall liking scores, ‘Crimson Crisp’, which was rated between “like slightly” and “like moderately,” was not significantly different from ‘Crimson Topaz’ and ‘GoldRush’; however, ‘Crimson Crisp’ was rated higher than ‘Jonagold’, NY 49, and ‘Sundance’. Panelists also responded to questions regarding their food-purchasing attitudes and behaviors. Sixty-two percent of panelists purchased fresh apples for themselves and/or other household members at least “two or three times a month” during an average year. Only 2.7% responded that they purchased fresh apples “more than once a week.” This study of consumer preferences provides an initial assessment of the feasibility of marketing new apple cultivars and organic apples within the mid-Atlantic U.S. region. Those that performed well in the sensory evaluation should be candidates for additional market research.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

2019 ◽  
pp. 1-15
Author(s):  
S. T. Gbaa ◽  
S. A. Ahemen ◽  
M. O. Eke ◽  
P. O. Ochelle
Keyword(s):  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Nutrient Content ◽  
State University ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from  13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

scholarly journals Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

2017 ◽  
Vol 9 (2) ◽  
pp. 35-41
Author(s):  
C Mondal ◽  
S Sultana ◽  
MA Mannan ◽  
SAKU Khan
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Small Scale ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Processed Products ◽  
Hedonic Scale ◽  
Sensorial Evaluation ◽  
Different Parts

The investigation was conducted in the Molecular Horticulture Laboratory of Agrotechnology Discipline, Khulna University to develop processed products from jackfruit through their sensory evaluation in order to see their suitability and consumer acceptability. Using variation in sugar contents five preparations of raw jackfruit green pickle, four preparations of rind jelly and bulb jelly, and three preparations of jam, squash and sweet pickles were successfully prepared. Results from sensory evaluation using a seven point hedonic scale to rate for color, taste, flavor, texture and overall acceptability by untrained panelists indicated preparation No. 3 of green pickle, preparation No. 3 and 4 of rind jelly, preparation No. 2 of bulb jelly, jam, squash and sweet pickle scored highest among all the preparations. The storage of these products in normal room temperature showed that produced pickles remain unchanged even after 12 months of storage. But the quality of jam, jelly and squash started to deteriorate after 7 months of storage due to the absence of preservatives. Based on results, it can be concluded that commercial production of the products by using different parts of jackfruit can be taken up and promoted as a small scale income generating activity.J. Environ. Sci. & Natural Resources, 9(2): 35-41 2016

scholarly journals Consumer Attitude and Sensory Evaluation of Marshmallow

2013 ◽  
Vol 67 (4-5) ◽  
pp. 442-447 ◽  
Author(s):  
Eva Ungure ◽  
Evita Straumīte ◽  
Sandra Muižniece-Brasava ◽  
Lija Dukaļska
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Well Being ◽  
Nutritional Composition ◽  
The Body ◽  
Consumer Attitude ◽  
Bee Pollen ◽  
Pollen Concentrations ◽  
Hedonic Scale

Abstract Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.

scholarly journals Tetrad vs. triangle test: A case study with Brazilian guarana soft drink

2020 ◽  
Vol 9 (4) ◽  
pp. e166943049
Author(s):  
Kamila Ferreira Chaves ◽  
Adriana Lucia Wahanik ◽  
Michelly Cristiane Paludo ◽  
Bianca Iarossi Toledo ◽  
Alexandre Montagnana Vicente Leme ◽  
...  
Keyword(s):  
Soft Drink ◽  
Ionic Exchange ◽  
Difference Detection ◽  
Triangle Test ◽  
Three Samples ◽  
Two Samples ◽  
Significant Difference ◽  
The Difference ◽  
Sensory Tests

Discrimination sensory tests aim to identify if a difference between two similar stimuli is detected. In this study we compared the efficacy of Tetrads and Triangle tests in the difference detection between two samples of guarana soft drink, by means of the calculation of proportion of discriminators and thurstonian distance. Evaluated samples were produced by different syrup clarification methods (activated carbon and ionic exchange column). For each test 99 testers were used; Triangle test evaluated three samples, while Tetrad four samples, in complete randomized blocks. Only Tetrad test was able to detect significant difference between the samples (p<0.05), with a low proportion of discriminators and thurstonian distance inferior to perception limit, demonstrating that Tetrad test is more powerful and sensible than Triangle test.

INFLUENCE OF CALCIUM IONS IN THE CONDITIONS OF THE PRELIMINARY AND BASIC DEFECATION ON THE QUALITY OF THE TREATED JUICE

2018 ◽  
Author(s):  
Р.С. РЕШЕТОВА ◽  
В.О. ГОРОДЕЦКИЙ ◽  
О.Ю. БГАНЦЕВА ◽  
С.О. СЕМЕНИХИН
Keyword(s):  
Ph Value ◽  
Negative Impact ◽  
Calcium Salts ◽  
Three Samples ◽  
Two Samples ◽  
High Alkalinity ◽  
Soluble Calcium ◽  
Series Of Experiments ◽  
Positive Effect

На основе анализа механизма диссоциации гидроксида кальция в известково-сахарных растворах и реакций известково-сахарных соединений на стадиях предварительной прогрессивной и основной дефекаций обосновано влияние возврата карбоната кальция в виде суспензии сатурационных осадков при проведении преддефекации на качество очищенного сока. Установленные теоретические положения подтверждены серией экспериментов. Исследовано влияние возвратов на снижение степени разрушения осадка преддефекованного сока с чистотой 88,7% при повышении щелочности. Для трех образцов диффузионного сока проводили прогрессивную преддефекацию, дефекацию с одинаковым расходом извести и при одинаковых технологических режимах (температуре и длительности). Для 1-го образца преддефекацию проводили только известковым молоком, без возвратов суспензий сатурационных осадков. Для 2-го образца наряду с известковым молоком добавляли 20-процентную суспензию осадка сока первой сатурации в количестве 50% к массе сока. Для 3-го образца преддефекацию проводили известковым молоком с возвратом 20-процентной суспензии осадка сока второй сатурации, содержащей 7% твердой фракции. Установлено, что во всех образцах при добавлении извести после преддефекации в сахарных растворах повышается содержание растворимых солей кальция. Для подтверждения влияния высокой щелочности при дефекации на разрушение части образованного на преддефекации осадка проведены исследования в заводской лаборатории на производственных соках. Преддефекованный сок делили на два образца. Для 1-го образца отделяли осадок отстаиванием до основной дефекации, во 2-м образце сок подвергали дефекации без отделения осадка. Оба образца обрабатывали известью в количестве 2,0% СаО к массе сока в течение 20 мин при температуре 50–52°С. Установлено, что в отсутствие осадка преддефекованного сока повышение содержания солей кальция в дефекованном соке значительно меньше, чем в его присутствии. Доказано, что при известково-углекислотной очистке для повышения положительного влияния двухзарядного иона кальция и снижения отрицательного воздействия однозарядного иона гидроксикальция целесообразно проводить предварительную дефекацию при плавном нарастании щелочности и при конечном значении рН в пределах от 10,8 до 11,2 для исключения накопления растворимых солей кальция; осуществлять возврат суспензии осадка сока второй сатурации для снижения содержания растворимых солей в сахарных растворах за счет более прочной связи несахаров в частицах осадка и препятствования их разрушения при высокой щелочности. Based on the analysis of the mechanism of dissociation of calcium hydroxide in lime-sugar solutions and reactions of lime-sugar compounds at the stages of preliminary progressive and basic defecation, the effect of the return of calcium carbonate in the form of a suspension of carbonation sediment during preliminary defection on the quality of purified juice is justified. The established theoretical positions are confirmed by a series of experiments. The effect of returns on reducing the degree of destruction of the sediment of pre-defected juice with a purity of 88,7% with an increase in alkalinity was studied. For three samples of diffusion juice, progressive preliminary defection, defecation with the same lime consumption and under the same technological conditions (temperature and duration) were carried out. For the 1st sample preliminary defecation conducted only with milk of lime, no refunds suspensions carbonation sediments. For the 2nd sample, along with lime milk, a 20% suspension of sediment of the first saturation juice was added in an amount of 50% to the juice mass. For the 3rd sample, preliminary defection was carried out with lime milk with the return of a 20% suspension of sediment the juice of the second saturation containing 7% of the solid fraction. It is established that in all samples by the addition of lime after preliminary defecation in sugar solutions the content of soluble calcium salts increases. To confirm the effect of high alkalinity during defecation on the destruction of part of the sediment formed on the preliminary defection studies in the factory laboratory on production juices were carried out. The preliminary defected juice was divided into two samples. For the 1st sample the sediment was separated by settling to the basic defecation, in the 2nd sample the juice was subjected to defecation without sediment separation. Both samples were treated with lime in an amount of 2,0% CaO to the juice mass for 20 min at a temperature of 50–52°C. It was found that in the absence of sediment of the preliminary defected juice, the increase of calcium salts in the defected juice is much less than in its presence. It is proved that in lime-carbon dioxide purification to increase the positive effect of a double-charged calcium ion and reduce the negative impact of a single-charge hydroxycalcium ion, it is advisable to carry out preliminary defecation with a smooth increase in alkalinity and at a final pH value in the range from 10,8 to 11,2 to exclude the accumulation of soluble calcium salts; to return the suspension of the saturation sediment of juice the second to reduce the content of soluble salts in sugar solutions due to a stronger bond of non-sugars in the sediment particles and prevent their destruction at high alkalinity.

Studies on Preparation of Cookies Fortified by Horse Gram Malt

2016 ◽  
Vol 53 (1) ◽  
pp. 91
Author(s):  
Selal Deepika ◽  
A. R. Sawate ◽  
R. B. Kshirsagar ◽  
A. T. Taur ◽  
B. M. Patil
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Value Added ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Hammer Mill ◽  
Nutritional Factors ◽  
Horse Gram ◽  
Hedonic Scale

The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p&lt;0.05) in protein, carbohydrate, fat and significantly increase (p &lt; 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p&lt;0.05) for higher level of GHF and significantly increased (p &lt; 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.

Utilization of Lamp Shell (Lingula unguis) into Value Added Products

2012 ◽  
Vol 3 (1) ◽  
Author(s):  
Daisy G. Cari-An ◽  
Rosebella L. Malo
Keyword(s):  
Experimental Study ◽  
Sensory Evaluation ◽  
Coastal Zone ◽  
Value Added ◽  
Quality Attributes ◽  
Raw Material ◽  
Hedonic Scale ◽  
Value Added Products

An experimental study was conducted on the utilization of lamp shell locally known as ugpan to determine the value added products from it. The species of ugpan used was Lingula unguis and was collected in the coastal zone of Nabuswang, Canmoros, Binalbagan, Negros Occidental. Ugpan was tested as raw material into value added products. The meat was utilized into ugpan nuggets and the pedicle was used into crispy ugpan. The liking of ugpan nuggets and crispy ugpan were determined using sensory evaluation. The acceptability of the quality attributes of the value added product was determined using the 9-point hedonic scale. The liking of crispy ugpan showed 80 and 90 for the ugpan nuggets. The acceptability of crispy ugpan had a mean of 8.33 which meant like very much or very much acceptable, while the ugpan nuggets had a mean of 8.0 which meant like very much. The overall quality had a mean score of higher than 8 which means that the ugpan can be utilized into value added products. Improving the quality of ugpan nuggets can increase the hedonic score for the acceptance of the product. The result of this study will served as the extension project of the institution.   Keywords - Technology, crispy ugpan, Lingula unguis, quality, ugpan nuggets, Negros Occidental, Philippines

scholarly journals Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

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