Utilization of grape powder in the development of chocolate and caramel coated designer chhana delights

2018 ◽  
Vol 48 (6) ◽  
pp. 886-898
Author(s):  
Kaur Simranjeet ◽  
Sunil Kumar ◽  
Kaur Ramandeep
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Dairy Product ◽  
Titratable Acidity ◽  
Content Type ◽  
Cent Level ◽  
Powder Addition ◽  
Sensory Parameters ◽  
Different Levels

Purpose The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional dairy product obtained by acid coagulation of hot milk) delights. Design/methodology/approach The study was designed to evaluate the effect of grape powder on the quality characteristics of chocolate- and caramel-coated chhana delights. The product was developed by incorporating different levels of grape powder (2, 4 and 6 per cent), and further, the product was analysed for proximate, physicochemical and sensory parameters. Findings In chocolate-coated chhana delights, moisture (p = 0.01), ash (p = 0.03) and water activity (p = 0.02) increased significantly at 6 per cent level of grape powder incorporation, whereas pH (p > 0.01) showed a significant decreasing trend at 4 and 6 per cent level of grape powder incorporation. Chocolate coating loss (p = 0.02) was found to be significantly higher at 6 per cent level of addition. Cooking yield (p > 0.01) of chocolate-coated chhana delights increased significantly at 4 and 6 per cent level of grape powder incorporation. In caramel-coated chhana delights, moisture (p > 0.01) and ash (p = 0.02) content increased significantly at 6 per cent level of grape powder addition, and pH (p > 0.01) value decreased significantly at 6 per cent level of grape powder addition, whereas results were found to be vice versa in case of water activity (p = 0.01) and titratable acidity (p = 0.03) at 6 per cent level of grape powder addition. Originality/value Designer confection could be developed for school going children by incorporating grape powder in the formulation of chocolate- and caramel-coated chhana delights.

Do disclosure and transparency affect bank’s financial performance?

2019 ◽  
Vol 19 (6) ◽  
pp. 1344-1361
Author(s):  
Isaiah Oino
Keyword(s):  
Risk Management ◽  
Corporate Governance ◽  
Financial Performance ◽  
Financial Institutions ◽  
Content Type ◽  
Loan Portfolios ◽  
Cent Level ◽  
Transparency And Disclosure ◽  
The Impact

Purpose The purpose of this paper is to examine the impact of transparency and disclosure on the financial performance of financial institutions. The emphasis is on assessing transparency and disclosure; auditing and compliance; risk management as indicators of corporate governance; and understanding how these parameters affect bank profitability, liquidity and the quality of loan portfolios. Design/methodology/approach A sample of 20 financial institutions was selected, with ten respondents from each, yielding a total sample size of 200. Principal component analysis (PCA), with inbuilt ability to check for composite reliability, was used to obtain composite indices for the corporate governance indicators as well as the indicators of financial performance, based on a set of questions framed for each institution. Findings The analysis demonstrates that greater disclosure and transparency, improved auditing and compliance and better risk management positively affect the financial performance of financial institutions. In terms of significance, the results show that as the level of disclosure and transparency in managerial affairs increases, the performance of financial institutions – as measured in terms of the quality of loan portfolios, liquidity and profitability – increases by 0.3046, with the effect being statistically significant at the 1 per cent level. Furthermore, as the level of auditing and the degree of compliance with banking regulations increases, the financial performance of banks improves by 0.3309. Research limitations/implications This paper did not consider time series because corporate governance does not change periodically. Practical implications This paper demonstrates the importance of disclosure and transparency in managerial affairs because the performance of financial institutions, as measured in terms of loan portfolios, liquidity and profitability, increases by 0.4 when transparency and disclosure improve, with this effect being statistically significant at the 1 per cent level. Originality/value The use of primary data in assessing the impact of corporate governance on financial performance, instead of secondary data, is the primary novelty of this study. Moreover, PCA is used to assess the weight of the various parameters.

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.

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

The influence of the structure of employees on sensory quality of restaurants' food

2014 ◽  
Vol 116 (3) ◽  
pp. 527-543 ◽  
Author(s):  
Dragan Tešanovic ◽  
Milovan Krasavcic ◽  
Bojana Miro Kalenjuk ◽  
Milijanko Portic ◽  
Snježana Gagic
Keyword(s):  
Sensory Quality ◽  
Second Phase ◽  
Content Type ◽  
Level Of Education ◽  
Third Phase ◽  
Practical Evaluation ◽  
Quality Of Food ◽  
The Impact ◽  
Practical Implications

Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

scholarly journals Perceived sensory quality of unpolished pigmented and milled white rice

2018 ◽  
Vol 120 (5) ◽  
pp. 1073-1088
Author(s):  
Arunothai Juemanee ◽  
Kongkarn Kijroongrojana ◽  
Mutita Meenune ◽  
Wilatsana Posri
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Sensory Information ◽  
Content Type ◽  
White Rice ◽  
Pigmented Rice ◽  
Cross Cultural Comparison ◽  
The Uk ◽  
Sensory Profiles

Purpose The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers. Design/methodology/approach This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability. Findings Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice. Practical implications The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions. Originality/value This study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

scholarly journals Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1001
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Marta Chmiel
Keyword(s):  
Chemical Composition ◽  
Water Activity ◽  
Sensory Quality ◽  
Salt Content ◽  
Meat Products ◽  
Control Product ◽  
Canned Meat ◽  
Quality Of Products ◽  
Ph Level

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract

2014 ◽  
Vol 44 (3) ◽  
pp. 182-192 ◽  
Author(s):  
Jafar Hayaty Nejad ◽  
Ali Mohamadi Sani ◽  
Mohammad Hojjatoleslamy
Keyword(s):  
Design Methodology ◽  
Spinacia Oleracea ◽  
Titratable Acidity ◽  
Organoleptic Properties ◽  
Content Type ◽  
Overall Acceptability ◽  
Spinach Extract ◽  
Statistical Analysis System ◽  
Analysis System

Purpose – The purpose of this paper was to determine the effects of the spinach extract and kiwi flavor on the physicochemical and organoleptic properties of yogurt. Design/methodology/approach – A total of 48 yogurt samples including yogurts flavored with kiwi flavor (1, 2 and 4 percent) and colored with spinach extract (1.25, 2.5 and 4 percent) and a control yogurt (no kiwi flavor or spinach extract) were evaluated for chemical, physical and sensory properties during 21 days of storage. Data were analyzed by ANOVA using statistical analysis system. Findings – Statistically significant differences (p<0.05) were found between the control and kiwi-spinach yogurts in terms of viscosity and syneresis. The addition of the spinach extract to yogurt resulted in an increase in the syneresis, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and syneresis of yogurt samples increased, while pH decreased significantly (p<0.05). Yogurt enriched with 4 percent spinach extract and 4 percent kiwi flavor was more acceptable than the other samples, and high scored with respect to overall acceptability by panelists. Originality/value – No research had been done to formulate and compare the sensory and physicochemical properties of kiwi-spinach yogurt in Iran.

scholarly journals Effect of ultrasonication on sensory and chemical stability of passion fruit juice during refrigerated storage

2018 ◽  
pp. 85 ◽  
Author(s):  
Vicente M. Gomez-Lopez ◽  
Maria E. Buitrago, Amaury Martínez-Yepez
Keyword(s):  
Sensory Quality ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Refrigerated Storage ◽  
Thermal Methods ◽  
Total Sugars ◽  
Treatment Conditions ◽  
Total Titratable Acidity

Passion fruit juice (PFJ) is very susceptible to thermal degradation and may benefit from processing by non-thermal methods such as sonication. This study pursued to test the effect of sonication on sensory quality and related chemical compounds of PFJ during refrigerated storage. Treatment conditions were those of a previous study where a microbiologically stable PFJ was achieved. The effect of ultrasound (20 kHz, 263 W, 89.25 µm) on sensory quality, ºBrix, total titratable acidity (TTA), ºBrix/TTA and reducing and total sugars of PFJ during storage at 4 ºC up to 10 days was studied. Sonication did not cause significant (P>0.05) effects on TTA, ºBrix/TTA and reducing sugars but significantly (P<0.05) increased ºBrix and total sugars content. Panel scored sonication PFJ significantly (P<0.05) lower in colour, flavour and aroma scores; but the global acceptance was similar (P>0.05) than that of non-sonicated juice. Results indicate that sonication of PFJ is a treatment that does not affect the global sensory quality of the product.

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

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