Acceptability of ellagitannin powder as an additive in preparation of sharbet

2016 ◽  
Vol 46 (6) ◽  
pp. 753-765 ◽  
Author(s):  
Satish Chandra Kushwaha ◽  
Pradyuman Kumar
Keyword(s):  
Principal Component ◽  
Sensory Attributes ◽  
Market Potential ◽  
Soluble Solids ◽  
Sensory Panel ◽  
Content Type ◽  
Industry Waste ◽  
Overall Acceptability ◽  
Large Scope ◽  
Chemical Attributes

Purpose The purpose of this study is to look at the application of ellagitannin (ET) powder in sharbet (sugar syrup-based drink) as an additive to produce a polyphenol-enriched drink. ETs are important polyphenols extracted from pomegranate peel (an underutilized juice industry waste). ETs are known for many functional properties such as antioxidative, antibacterial and coloring agent. Naturally, sharbet lacks in polyphenol content; hence, there is a large scope to enhance the functional property of sharbet by addition of ellagitannin powder (ETP) as an additive. Design/methodology/approach ETP at different concentrations (2, 10, 20, 30, 40 and 50 mg/100 ml sharbet) was applied in plain sharbet (EPS) and lemon-flavored sharbet (ELS). Each concentration of both types of sharbet was analyzed for physicochemical parameters and sensory attributes by sensory panel. Data were analyzed by using statistical tools (t-test, ANOVA, PCA and graphs) and finding the acceptability of ETP application in sharbet. Findings Each concentration of both sharbets was analyzed for chemical attributes, i.e. color (L, a, b) ranges (65.81-51.33, −0.24-0.24, −1.57-2.06, respectively), pH (6.30-3.95), titrable acidity as citric acid (0.01-0.1 per cent), total soluble solids (14.7-14.9 per cent), antioxidant activity as DPPH (12.6-71.6 per cent in EPS and 15.5-75.3 per cent in ELS) and sensory analysis (on Hedonic Scale) for sensory attributes, i.e. color, odor, taste and overall acceptability by a sensory panel (n = 24) of food technologists. Principal component analysis and sensory evaluation score have revealed that sharbet-flavored with lemon extract was liked more in comparison to plain sharbet. ELS containing 30 and 40 mg ETP per 100 ml sharbet was showed to have the highest acceptability index (92.13 and 91.67 per cent) in terms of overall acceptability by sensory panel. It is evident that the addition of ET in polyphenol-deficient beverages could be a market potential toward production of neutraceutical beverages which have antioxidative effects, good taste and are widely accepted. Originality/value In view of the neutraceutical food development, ETs could be a major polyphenolic component to fulfill the human health requirement. This research can be helpful for commercialization of ETs by the beverage industry.

Prediction of key sensory attributes of apple juices by multivariate analysis of their physicochemical profiles

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Katarzyna Włodarska ◽  
Katarzyna Pawlak-Lemańska ◽  
Ewa Sikorska
Keyword(s):  
Physicochemical Parameters ◽  
Principal Component ◽  
Quantitative Relationship ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pls Regression ◽  
Content Type ◽  
Sensory Profiles ◽  
Colour Coordinates

Purpose The purpose of this paper is to analyse physicochemical and sensory profiles of apple juices using multivariate methods and to predict the essential sensory properties by means of instrumental measurements. Design/methodology/approach The studied set included apple juices reconstituted from concentrate (clear and cloudy) and direct (pasteurised and freshly squeezed, not pasteurised). The physicochemical (colour, turbidity, total soluble solids, sucrose, D-glucose, D-fructose content, pH, total acidity, total phenolic, total flavonoid content and antioxidant capacity) and sensory profiles of juices were analysed by principal component analysis and partial least squares (PLS) regression. Findings An exploratory study of physicochemical and sensory profiles revealed dimensions differentiating apple juices. The first dimension was related to their physical properties (clarity, sediment and colour coordinates L*, C*, h°), whereas the second dimension referred to their flavour, being positively correlated with sourness and astringency, and negatively with sweetness. The PLS regression analysis revealed the quantitative relationship between sweet and sour flavours and the instrumental measurements. The physicochemical parameters of apple juices contributing positively or negatively to the key sensory attributes were determined based on the regression coefficients. Originality/value This study presents a possibility to predict the key sensory attributes of apple juice on the basis of selected physicochemical parameters. This approach could be a supporting tool for sensory analysis that could allow the quality characterisation on a large sample set and hence shorten the time necessary for routine quality control, product design and development.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

2017 ◽  
Vol 47 (2) ◽  
pp. 154-164 ◽  
Author(s):  
Devendra Kumar ◽  
Manish Kumar Chatli ◽  
Raghvendar Singh ◽  
Nitin Mehta ◽  
Pavan Kumar
Keyword(s):  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Protein Hydrolysates ◽  
Camel Milk ◽  
Content Type ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical

Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

2009 ◽  
Vol 15 (5) ◽  
pp. 481-493 ◽  
Author(s):  
R. Altisent ◽  
G. Echeverría ◽  
I. Lara ◽  
M.L. López ◽  
J. Graell
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Principal Component ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Oxygen Storage ◽  
Low Oxygen ◽  
Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

scholarly journals Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

2017 ◽  
Vol 5 (2) ◽  
pp. 168-174 ◽  
Author(s):  
Anil Panghal ◽  
Vikas Kumar ◽  
Sanju Dhull ◽  
Yogesh Gat ◽  
Navnidhi Chhikara
Keyword(s):  
New Product Development ◽  
Nutritional Value ◽  
Dairy Industry ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Environmental Pollutant ◽  
Soluble Solids ◽  
Microbial Quality ◽  
Industry Waste ◽  
Overall Acceptability

Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization.

Development and quality assessment of low-sodium functional chevon patties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Narendra Kumar Nayak ◽  
Vikas Pathak
Keyword(s):  
Physicochemical Properties ◽  
Meat Products ◽  
Calcium Content ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Content Type ◽  
Overall Acceptability ◽  
Low Sodium ◽  
Significant Difference ◽  
Profile Estimation

PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar

2016 ◽  
Vol 46 (4) ◽  
pp. 571-582 ◽  
Author(s):  
Gurnoor Kaur Lubana ◽  
Baljot Kaur Randhawa ◽  
Vijay Kumar Reddy Surasani ◽  
Ajeet Singh
Keyword(s):  
Low Cost ◽  
Nutritional Composition ◽  
The Body ◽  
Rich Source ◽  
Market Potential ◽  
Small Scale ◽  
Fish Products ◽  
Content Type ◽  
Overall Acceptability ◽  
Cooking Properties

Purpose This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets. Design/methodology/approach Cutlet mix prepared using rohu mince was divided into four lots, out of which three lots were enriched with fibers from ragi (RFC), jowar (JFC) and oat (OFC) at 10 per cent over and above its quantity. Prepared cutlets were analyzed for nutritional composition, texture, cooking properties and sensorial quality. Findings Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC lot cutlets had the lowest whiteness values and the highest hardness and shear force values. Cutlets from all the lots had an overall acceptability scores more than 7.0, indicating the sensorial acceptability. Although the differences were insignificant, cutlets from the RFC lot were less acceptable, which might be because of the dark color and tough texture. Hence, jowar and oat flour at 10 per cent can be used to enrich rohu cutlets without affecting their sensorial acceptability. Research limitations/implications Sources of fiber will be the major limitation in the work, as the fiber inclusion may negatively affect the quality and acceptability of cutlets. Time of cooking will also influence the final product characteristics, which need to be standardized. Practical implications Fish is a rich source of protein but lacks fiber, which is essential for body metabolism. Grains are rich source of fibers but lack some essential nutrients required by the body. In India, many people are dependent on fish for protein due to its high nutritious value. So enriching fish meat with fiber sources will address the health-related problems associated with low-fiber diets. The methodology developed in this work can be used to fulfill the demand for balanced and nutritious diet. Because of increasing health awareness, fish products with added fiber will also increase its market potential. Social implications The methodology developed can be used by small-scale entrepreneurs to earn more income by developing functional fish products with low-cost ingredients. The developed products will not only address the issues related to the consumption of low-fiber diets but also create a market for fish products because of their health-benefiting effects. Originality/value The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.

scholarly journals Developing a Tree Fruit Code [Prunus persica (Batch.)] for Cultivars According to Their Organoleptic Characteristics

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1145A-1145
Author(s):  
Carlos H. Crisosto ◽  
Gayle M. Crisosto ◽  
Gemma Echeverria ◽  
Jaume Puy
Keyword(s):  
Quality Index ◽  
Prunus Persica ◽  
Principal Component ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Organoleptic Characteristics ◽  
Solids Concentration ◽  
Trained Panel ◽  
Minimum Quality

Cultivar segregation according to their organoleptic perception was attempted by using trained panel data evaluated by principal component analysis in four sources of 24 peach and 27 nectarine cultivars as a part of our program to develop minimum quality indexes. Source significantly affected cultivar ripe soluble solids concentration (RSSC) and ripe titratable acidity (RTA), but it did not significantly affect sensory perception of flavor, sourness and aroma by the trained panel. On two out of 51 cultivars tested, source played a role on sweetness perception. In all of these cases, when source fell out of the proposed cultivar organoleptic group it could be explained by fruit being harvested outside the commercial physiological maturity (immature or overmature). The perception of the four sensory attributes was reduced to three principal components that explain 92% for peach and 94% for nectarine of the variation in the sensory characteristics of the cultivars tested. Season did not affect significantly the classification of three cultivars that were evaluated during these two seasons. By plotting organoleptic characteristics in PC1 and PC2 (∼76%), cultivars were segregated into groups (balanced, robust, sweet, peach or nectarine aroma, and/or peach or nectarine flavor) with similar sensory attributes; nectarines were classified into five groups and peaches into four groups. Based on this information, we recommend that cultivars should be clustered in organoleptic groups and a development of a minimum quality index should be attempted within each organoleptic group rather than proposing a generic minimum quality index based on RSSC. This organoleptic cultivar classification will help to match ethnic preferences and enhance the current promotion and marketing programs.

Physiochemical properties and sensory characteristics of resistant starch enriched cookies

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Arezoo Rojhani ◽  
Joshua Naranjo ◽  
Ping Ouyang
Keyword(s):  
Resistant Starch ◽  
Nutritional Value ◽  
Consumer Preference ◽  
Sensory Attributes ◽  
Eating Quality ◽  
Surface Color ◽  
Content Type ◽  
High Fiber ◽  
Overall Acceptability ◽  
Significant Difference

Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour. Design/methodology/approach A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed. Findings Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively. Practical implications This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value. Originality/value To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

scholarly journals Ideal Pear Sensory Attributes and Fruit Characteristics

HortScience ◽  
1995 ◽  
Vol 30 (5) ◽  
pp. 988-993 ◽  
Author(s):  
Frank Kappel ◽  
Robert Fisher-Fleming ◽  
Eugene J. Hogue
Keyword(s):  
Objective Assessment ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Diameter Ratio ◽  
Soluble Solids ◽  
Fruit Characteristics ◽  
Sensory Panel ◽  
Bright Yellow ◽  
Panel Rating ◽  
The Relationship

The relationship between the objective assessment of sensory attributes or fruit characteristics of pear (Pyrus communis L.) fruit and the corresponding consumer or sensory panel rating was studied. Optimum fruit diameter was between 6 and 7.5 cm. Some fruit were judged to be too large. Fruit with a bright yellow skin were rated ideal, whereas green or red skin was rated less favorably. A pyriform shape with a length: diameter ratio range of 1.44 to 1.48 was optimum. Round fruit or very elongated fruit were considered undesirable. Perceived firmness increased linearly as the measured firmness increased, with the optimum firmness at 27 to 30 N (using an 11.1-mm penetrometer tip). Perceived juiciness was negatively, linearly related to measured firmness. Ideal firmness for an ideal juiciness rating was 18 to 22 N. Acceptable soluble solids concentrations (SSC) varied with the study year, but ranged between 13.6% and 17.2%. The sweet/sour balance (ratio of SSC: titratable acidity) was a useful indicator of fruit quality.

Sign in / Sign up

Export Citation Format

Share Document