scholarly journals Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Patricia Kelli de Souza-Borges ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Sweetness Intensity ◽  
Sensory Profiles

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the bread formulated with oligofructose/inulin to the bread formulated with inulin and finally to the standard bread formulation. Comparing the crust colour of the standard bread with the crust colour of the bread with inulin, the bread with inulin was more beige, while the bread with oligofructose/inulin had smaller bubbles and was not as soft. The bread with oligofructose/inulin had a higher degree of acceptability with respect to flavour and overall acceptability than the standard bread, but the bread with fructans was preferred as compared to the standard bread in terms of appearance, aroma, texture, flavour and overall acceptability. In conclusion, the addition of fructans to bread formulations is promising and may promote the elaboration and consumption of new prebiotic products in the bakery line.

scholarly journals Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 997
Author(s):  
Federica Flamminii ◽  
Carla Daniela Di Mattia ◽  
Giampiero Sacchetti ◽  
Lilia Neri ◽  
Dino Mastrocola ◽  
...  
Keyword(s):  
Food Systems ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Olive Leaf ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Dispersion Degree ◽  
Quantitative Descriptive ◽  
Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

scholarly journals Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2082
Author(s):  
Khemiga Khemacheevakul ◽  
John Wolodko ◽  
Ha Nguyen ◽  
Wendy Wismer
Keyword(s):  
Three Dimensional ◽  
Principal Component ◽  
Sensory Profile ◽  
Consumer Panel ◽  
Sweetness Intensity ◽  
Sensory Qualities ◽  
3D Printed ◽  
Hedonic Scale ◽  
Food Printing ◽  
Sensory Profiles

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

scholarly journals Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

2013 ◽  
Vol 35 (2) ◽  
pp. 594-602 ◽  
Author(s):  
Paula Bacelar Leite ◽  
Eliete da Silva Bispo ◽  
Ligia Regina Radomille de Santana
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensory Profiles ◽  
Discriminatory Capacity

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

scholarly journals Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol

2021 ◽  
Author(s):  
Jinsil Jung ◽  
SooHyun Kim ◽  
Sunghee Park ◽  
Jae-Hee Hong
Keyword(s):  
Binary Mixtures ◽  
Bitter Taste ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Relative Sweetness ◽  
Alternative Sweetener ◽  
Rebaudioside D ◽  
Sensory Profiles ◽  
Choice Method

AbstractRebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.

scholarly journals Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 438-444 ◽  
Author(s):  
P. Papetti ◽  
A. Carelli
Keyword(s):  
Descriptive Analysis ◽  
Dairy Product ◽  
Buffalo Milk ◽  
Quantitative Descriptive Analysis ◽  
Lazio Region ◽  
Overall Acceptability ◽  
Trained Panel ◽  
Quantitative Descriptive ◽  
Sensory Profiles

Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

2015 ◽  
Vol 117 (12) ◽  
pp. 2975-2992 ◽  
Author(s):  
Annchen Mielmann ◽  
Carina Bothma ◽  
A Hugo ◽  
Celia J Hugo
Keyword(s):  
Sensory Analysis ◽  
Animal Feed ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Food Product ◽  
Sensory Profile ◽  
Human Consumption ◽  
Content Type ◽  
Sensory Data ◽  
Overall Acceptability

Purpose – A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne. Design/methodology/approach – Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars. Findings – “SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars. Originality/value – No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.

scholarly journals Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1109-1115
Author(s):  
A. Akesowan ◽  
A. Choonhahirun ◽  
U. Jariyawaranugoon
Keyword(s):  
Physical Properties ◽  
Water Activity ◽  
Sensory Profile ◽  
Gluten Free ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Preference Mapping ◽  
Sensorial Attributes ◽  
Wild Almond

This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla pulp. Increasing the sugar substitution with stevia tended to decrease the moisture and water activity of the fruit bars. The stevia incorporation had effects on sensorial attributes, especially the flavor depending on how much sapodilla pulp proportion used in fruit bar preparation. The fruit bars formulated with 80:20 of the sapodilla-wild almond seed and 2/3 sugar substitution and that with 70:30 and full-sugar perceived the highest overall acceptability. The preference mapping revealed the importance of product attributes, and the texture was an important attribute on sensorial acceptance. In conclusion, the fruit bar prepared with 80/20 of sapodilla-wild almond seed and 2/3 sugar substitution with stevia was the most preferred formulation.

scholarly journals Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

2016 ◽  
Vol 22 (8) ◽  
pp. 720-731 ◽  
Author(s):  
Mírian Luisa Faria Freitas ◽  
Mariana Borges de Lima Dutra ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Quantitative Descriptive Analysis ◽  
Eugenia Uniflora ◽  
Quantitative Descriptive ◽  
Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

scholarly journals Chemical and sensory characterisation of sweet wines obtained by different techniques

2018 ◽  
Vol 33 (1) ◽  
pp. 15-30 ◽  
Author(s):  
José-Miguel Avizcuri-Inac ◽  
Marivel González-Hernández ◽  
Daniel Rosáenz-Oroz ◽  
Rodrigo Martínez-Ruiz ◽  
Luis Vaquero-Fernández
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Low Molecular Weight ◽  
White Wines ◽  
Sweet Wines ◽  
Dehydration Processes ◽  
Mouth Feel ◽  
Sensory Profiles

Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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