Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Seng Bee Ng ◽  
Ze Yee Pong ◽  
Kian Aun Chang ◽  
Yun Ping Neo ◽  
Lye Yee Chew ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Young Adults ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Value Added ◽  
Acceptance Test ◽  
Content Type ◽  
Sensory Acceptance ◽  
Mango Kernel ◽  
Hedonic Scale

PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).Design/methodology/approachSensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).FindingsThe first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.Originality/valueThis innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.

Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Euzedith Sousa Silva ◽  
Gislane Romano Mendonça ◽  
Rodrigo Anacleto Pinto ◽  
Tatiana de Oliveira Lemos ◽  
Virgínia Kelly Gonçalves Abreu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Purchase Intent ◽  
Color Analysis ◽  
Content Type ◽  
Sensory Acceptance ◽  
Grape Fruit ◽  
Acid Ratio ◽  
Hedonic Scale

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

Beet and orange mixed juices added with Lactobacillus acidophilus

2018 ◽  
Vol 48 (1) ◽  
pp. 76-87 ◽  
Author(s):  
Maria Rita Alaniz Porto ◽  
Vivian Sayuri Okina ◽  
Tatiana Colombo Pimentel ◽  
Sandra Garcia ◽  
Sandra Helena Prudencio
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Acidophilus ◽  
Purchase Intention ◽  
Culture Media ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Content Type ◽  
Minimum Requirement ◽  
Sensory Acceptance

Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture. Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice. Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C. Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

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 Sensory evaluation of sausage treated with and without grape extract

2010 ◽  
Vol 1 (1) ◽  
pp. 47
Author(s):  
Sheila Luciana Scher ◽  
Gisele Teixeira de Souza Sora ◽  
Laura Paulino Mardigan ◽  
Cássia Inez Lourenzi Franco Rosa ◽  
Renata Herrera Barros Fuchs
Keyword(s):  
Sensory Evaluation ◽  
Food Products ◽  
Major Influence ◽  
Acceptance Test ◽  
Grape Extract ◽  
General Acceptance ◽  
General Impression ◽  
Significant Difference ◽  
Dark Color ◽  
Hedonic Scale

<p>The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference between flavor and odor attributes which presented an overall score of 7.72, approaching the category of &ldquo;liked very much&rdquo;. Nevertheless, a significant difference was observed for appearance (sensory scores of 4.7 and 7.8) and general impression (6.16 and 7.56) of the samples with and without grape extract. These results showed that the dark color produced in the sausages after the grape extract treatment reduced the acceptance. As appearance is one of the most important attributes in food products, a major influence was caused by this attribute on the sausage general acceptance.</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.116">http://dx.doi.org/10.14685/rebrapa.v1i1.10</a></p><p>&nbsp;</p>

scholarly journals PDO labels and food preferences: results from a sensory analysis

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elisabetta Savelli ◽  
Laura Bravi ◽  
Barbara Francioni ◽  
Federica Murmura ◽  
Tonino Pencarelli
Keyword(s):  
Purchase Intention ◽  
Critical Role ◽  
Food Preferences ◽  
Positive Influence ◽  
Acceptance Test ◽  
Brand Name ◽  
Content Type ◽  
Study Methodology ◽  
Hedonic Scale ◽  
Practical Implications

PurposeThe paper aims at investigating whether and how the product designation of origin (PDO) label influences consumers' acceptance, attributes' perception and purchase intention of PDO foods.Design/methodology/approachThe study employs an experimental lab study based on the affective test of acceptance methodology with a nine-point hedonic scale. Three PDO foods are compared with similar non-PDO samples concerning cheese, cured ham and olive oil categories.FindingsThe presence of PDO labels enhances the consumers' acceptance as well as their perception of sensory attributes. A critical role of the brand name as an enhancer of consumer acceptance also emerges, highlighting the relationship between brand-name and PDO label.Research limitations/implicationsThe main limitation is related to the lab study methodology, which employs a small number of participants and occurs far from a “normal” situation of consumption. The acceptance test, moreover, does not provide explanations about motives underlying the differences in consumers' perception and preferences.Practical implicationsPractical implications are suggested for food companies concerning the management of both PDO labels and brand strategies and the product's properties that could improve the sensory perception of consumers and their overall product's acceptance.Originality/valueThe study contributes to the debate on consumer behaviour towards PDO foods by adding evidence about the positive influence of such a certification on individual preferences on the basis of a sensory methodology that has been little employed for studying the domain of product certifications.

scholarly journals Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed

2019 ◽  
pp. 1-5
Author(s):  
Arpana Tiwari ◽  
Sunita Mishra
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Wheat Bran ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Flaxseed Flour ◽  
Hedonic Scale ◽  
Phenolic Concentration

Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At this level of incorporation of flaxseed flour, the sensory properties of the product were affected i.e., flavour and taste wise, body and texture, colour and appearance and overall quality whereas 75% addition of flaxseed flour produced good results [2]. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased [1]. Data revealed that the overall acceptability of biscuit ranged from 9 to 7. This indicated that the recipes were found to fall under the category of ‘like extremely to like moderately’. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3].

scholarly journals Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Susana Rubio-Arraez ◽  
Carme Benavent ◽  
María Dolores Ortolá ◽  
María Luisa Castelló
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Control Sample ◽  
Glycaemic Index ◽  
Sensory Properties ◽  
Equal Proportion ◽  
Similar Score ◽  
Instrumental Texture

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

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