Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

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Influence of CMC- and guar gum-based silver nanoparticle coatings combined with low temperature on major aroma volatile components and the sensory quality of kinnow (Citrus reticulata )

International Journal of Food Science & Technology ◽

10.1111/ijfs.13213 ◽

2016 ◽

Vol 51 (11) ◽

pp. 2345-2352 ◽

Cited By ~ 7

Author(s):

Syed Wasim Ahmad Shah ◽

Muhammad Qaisar ◽

Muhammad Jahangir ◽

Kashif Sarfraz Abbasi ◽

Sami Ullah Khan ◽

...

Keyword(s):

Low Temperature ◽

Silver Nanoparticle ◽

Sensory Quality ◽

Guar Gum ◽

Volatile Components ◽

Citrus Reticulata ◽

Nanoparticle Coatings

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Ginger (Zingiber officinale) powder from low temperature drying technique

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v56i2.54320 ◽

2021 ◽

Vol 56 (2) ◽

pp. 133-140

Author(s):

AK Sarker ◽

M Rashid ◽

DC Roy ◽

M Musarrat ◽

UH Bithi

Keyword(s):

Low Temperature ◽

Sensory Quality ◽

Ascorbic Acid Content ◽

Zingiber Officinale ◽

Saponin Content ◽

Sensory Score ◽

Drying Techniques ◽

Ginger Powder ◽

Low Temperature Drying

Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in the range of liked very much to liked moderately by the panelist. Low temperature drying techniques have positive significance on retaining phytochemicals and sensory quality of processed ginger. Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021

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Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Foods ◽

10.3390/foods9121848 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1848

Author(s):

Katarzyna Świąder ◽

Anna Florowska ◽

Zuzanna Konisiewicz ◽

Yen-Po Chen

Keyword(s):

Sensory Quality ◽

Profile Analysis ◽

Physical Stability ◽

Principal Component ◽

Textural Properties ◽

Sensory Profile ◽

Oolong Tea ◽

Willingness To Buy ◽

Quantitative Descriptive

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

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Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Journal of Chemistry ◽

10.1155/2019/5618723 ◽

2019 ◽

Vol 2019 ◽

pp. 1-7

Author(s):

Yan-Hong Zhang ◽

Gen-Sheng Chen ◽

Jian-Xin Chen ◽

Zheng-Quan Liu ◽

Liao-Yuan Yu ◽

...

Keyword(s):

Amino Acids ◽

Low Temperature ◽

Green Tea ◽

Sensory Quality ◽

Sodium Ascorbate ◽

Chemical Compositions ◽

Microbial Count ◽

Physicochemical Changes ◽

Green Tea Powder

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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EFFECT OF RATIO OF BEES WAX AND CARNAUBA WAX IN MIXED WAX ON RESPIRATION RATE, WEIGHT LOSS, FRUIT DECAY AND CHEMICAL QUALITY OF VIETNAMESE PASSION FRUITS DURING LOW TEMPERATURE STORAGE

Pakistan Journal of Biotechnology ◽

10.34016/pjbt.2020.17.2.63 ◽

2020 ◽

Vol 17 (2) ◽

Author(s):

Nguyen Sang ◽

Le Ha Hai

Keyword(s):

Weight Loss ◽

Low Temperature ◽

Respiration Rate ◽

Chemical Quality ◽

Carnauba Wax ◽

Low Temperature Storage ◽

Fruit Decay ◽

Temperature Storage

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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