scholarly journals Production of pizza dough with reduced fermentation time

2012 ◽  
Vol 32 (4) ◽  
pp. 793-797 ◽  
Author(s):  
Simone Limongi ◽  
Deise Rosana Silva Simões ◽  
Ivo Mottin Demiate
Keyword(s):  
Carbon Dioxide ◽  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Industrial Process ◽  
Principal Component ◽  
Maximum Height ◽  
Quantitative Descriptive Analysis ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Quantitative Descriptive

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process.

scholarly journals Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 753
Author(s):  
Sandra Cortés-Diéguez ◽  
Carmen Otero-Cerviño ◽  
Hixinio Rodeiro-Mougán ◽  
José Antonio Feijóo-Mateo
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Discriminatory Ability ◽  
Grape Marc ◽  
Nw Of Spain ◽  
Repeatability And Reproducibility ◽  
Quantitative Descriptive

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

scholarly journals Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

2018 ◽  
Author(s):  
Fernanda Papa Spada ◽  
Paula Porrelli Moreira da Silva ◽  
Gabriela Fernanda Mandro ◽  
GregÓrio Borghese Margiotta ◽  
Marta Helena Fillet Spoto ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Waste Product ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Tropical Fruit ◽  
Cocoa Powder ◽  
Sensory Acceptability ◽  
Seed Flour ◽  
Quantitative Descriptive

AbstractJackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, seven formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The acceptance of cappuccinos by consumers (n=126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical proprieties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological proprieties; however, it is possible identify advantages to using dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA® explained 90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.

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.

Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

2007 ◽  
Vol 67 (1) ◽  
pp. 163-176 ◽  
Author(s):  
Paweł Szymczak ◽  
Marek Gajewski ◽  
Jadwiga Radzanowska ◽  
Aleksandra Dąbrowska
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Storage Roots ◽  
Quantitative Descriptive Analysis ◽  
Quality Differentiation ◽  
Quantitative Descriptive ◽  
The University ◽  
Sensory Profiles ◽  
Consumer Test

Sensory Quality and Consumer Liking of Carrot Cultivars of Different GenotypeThe aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

scholarly journals Aroma Profile of Arabica Coffee Based on Ohmic Fermentation

2021 ◽  
Author(s):  
Reta Reta ◽  
Salengke Salengke ◽  
Mursalim Mursalim ◽  
Junaedi Muhidong ◽  
Sitti Nurmiah ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Processing System ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Compound ◽  
Quantitative Descriptive Analysis ◽  
Fermentation Time ◽  
Aromatic Components ◽  
Specialty Coffee ◽  
Quantitative Descriptive

Aromatic components contained in coffee are the important components. Several technologies can be used to improve the aroma quality of coffee, for example with ohmic technology. This study established a specialty coffee processing system focused on ohmic-based fermentation technology. The aim of this study was to identify the aroma compound in coffee that fermented by ohmic technology. The SPME method by gas chromatography-mass spectrometry is used in this study. The temperatures (30, 35, and 40°C) and fermentation time were set for this study (2, 6, 12, and 18 h). The results of the sensory test of sample coffee from Indonesia with specification of areas of origins Enrekang and Gowa in comparison with a sample of coffee from Japan can conclude that the panelist provided a rating profile liking the sample coffee from Japan, but the overall results of the quantitative descriptive analysis (QDA) of the second sample are similar or nonsignificantly different. Compound pyrazine identified in GC-MS is earthy odor which has a correlation with the results of sensory taste QDA on sample coffee from Japan.

scholarly journals The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages

2019 ◽  
Vol 57 (3) ◽  
pp. 378-387 ◽  
Author(s):  
Ivica Kos ◽  
Ana Zgomba Maksimović ◽  
Marija Zunabović­-Pichler ◽  
Sigrid Mayrhofer ◽  
Konrad J. Domig ◽  
...  
Keyword(s):  
Wild Boar ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Antagonistic Activity ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Brochothrix Thermosphacta ◽  
Wild Boar Meat ◽  
Quantitative Descriptive ◽  
Meat Batter

In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50 % wild boar meat in small casing, 50L=50 % wild boar meat in large casing, 100S=100 % wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one Leuconostoc mesenteroides genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against Staphylococcus aureus (DSM 20231) and Brochothrix thermosphacta (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.

scholarly journals Effects of composition and storage duration of mechanically deboned poultry meat on sensory properties of frankfurters

2021 ◽  
Vol 854 (1) ◽  
pp. 012002
Author(s):  
D Alagic ◽  
M Dzevdetbegovic ◽  
S Operta ◽  
E Clanjak-Kudra ◽  
M Smajlovic ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Properties ◽  
Poultry Meat ◽  
Storage Duration ◽  
Quantitative Descriptive Analysis ◽  
Factorial Anova ◽  
Unknown Composition ◽  
Quantitative Descriptive ◽  
And Storage

Abstract This research aimed to study the influence of differences in the composition and storage length of mechanically deboned poultry meat (MDPM) on the sensory properties of frankfurters. Three variants of frankfurters were produced from three respective alternatives of MDPM that differed solely in proportions of meat from broiler backs and necks. Similarly, a commercially available and freshly produced MDPM of unknown composition was used as the control. All the four variants of MDPM were stored at -18 °C for 1, 45 and 90 days. Sensory profiling of the frankfurters was performed by 8 panellists using a quantitative-descriptive analysis (QDA). Two-factorial ANOVA and principal component analysis (PCA) of the sensory evaluation results revealed significant (p < 0.05) effects of the storage time of the MDPM variants on sensory characteristics of the frankfurters, regardless of their composition.

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