scholarly journals Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

2012 ◽  
Vol 36 (5) ◽  
pp. 560-566 ◽  
Author(s):  
Daniela Castilho Orsi ◽  
Vania Silva Carvalho ◽  
Adriana Cândida Faustino Nishi ◽  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri
Keyword(s):  
Chemical Composition ◽  
Technological Development ◽  
Descriptive Analysis ◽  
Soluble Solids ◽  
Composition Analysis ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Quantitative Descriptive ◽  
Hedonic Scale

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 ºBrix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 ºBrix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.

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 Dependence of lamb sensory properties on meat ripening level

2008 ◽  
Vol 24 (3-4) ◽  
pp. 93-100 ◽  
Author(s):  
S. Ivanovic ◽  
S. Savic ◽  
M. Baltic ◽  
V. Teodorovic ◽  
M. Zujovic
Keyword(s):  
Descriptive Analysis ◽  
Sensory Properties ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Meat Safety ◽  
Lamb Meat ◽  
Quantitative Descriptive

Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170?C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour).

scholarly journals Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

2017 ◽  
Vol 1 (1) ◽  
pp. 39
Author(s):  
C.M.C.N. Bakker ◽  
Pereira C. G.
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Acceptance Test ◽  
Whole Grain ◽  
Quantitative Descriptive Analysis ◽  
Line Scale ◽  
Whole Grain Flour ◽  
Quantitative Descriptive ◽  
Hedonic Scale ◽  
Grain Foods

Recommendations for consuming industrialized whole grain foods have been encouraged. The present study produced new functional foods and sought to identify the sensory profile of the foods processed. Four types of dried spaghetti were manufactured with different formulas, regarding their whole grain flour and linseed content (10 and 20%). For evaluation of the products obtained, the following methods were employed: sensory analysis of acceptance using a 9-point hedonic scale, applied to 50 trained judges, and Quantitative Descriptive Analysis (QDA) using a 9-cm unstructured line scale. Results were analyzed by ANOVA and Tukey’s test at 5% significance, and the sensory profile was expressed in the form of a spider graph. Acceptance test revealed no difference between the pasta containing 10% and 20% of whole grain and 10% of linseed. Results indicate acceptance of the 20% whole grain product regarding its raw texture and consistency when cooked, in addition to the possibility for the manufacture and acceptance of 10% linseed spaghetti.

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.

scholarly journals Preferensi Konsumen Pada Ginger Milk Curd Dengan Penambahan Ascorbic Acid Dari Strawberry

2020 ◽  
Vol 11 (1) ◽  
pp. 37-46
Author(s):  
Made Citra Yuniastuti
Keyword(s):  
Ascorbic Acid ◽  
Consumer Preferences ◽  
Descriptive Analysis ◽  
Consumer Preference ◽  
Raw Milk ◽  
Tourist Attraction ◽  
Liquid Form ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Hedonic Scale

AbstrakGinger milk curd is a kind of dessert consist of milk, sugar and ginger. The zingipan protease will curdling the milk and transform its liquid form into semi-gel. In this research some acidic acid from strawberry will be added to see if its strength the firmness of the curd. The curd was investigated using the Quantitative Descriptive Analysis regarding sensory aspects. Consumer preferences were also assessed using hedonic scale and analyse with Wilcoxon method. The results show that acidic acid from strawberry is significantly proofed strengthen the firmness of the curd and consumer prefer the flavor of the ginger milk pudding with the addition of the strawberry. The result of this research can be taken as an alternative of tourist attraction in some village which has tourism package near breeder and farmer so the visitor can utilize the raw milk and fresh strawberry into delicious dessert.Keywords : Consumer Preference; Curd; Dessert; Ginger; StrawberryAbstrakGinger milk curd adalah sebuah dessert yang dibuat dengan cara sederhana yaitu mencampurkan susu sapi yang dihangatkan bersama gula ke dalam air perasan jahe. Enzim protease yang terdapat pada jahe akan membuat susu dari cair berubah menjadi semi padat seperti puding. Kandungan acidic acid yang terdapat pada strawberry diduga akan mampu menstabilkan dan memperkuat curd yang terbentuk. Quantitative Descriptive Analysis digunakan untuk menganalisis aspek sensori sedangkan uji hedonik dengan analisis metode wilcoxon digunakan untuk mengetahui produk manakah yang lebih disukai panelis konsumen. Hasil penelitian menunjukkan bahwa penambahan air perasan strawberry terbukti secara signifikan memperkuat curd dan hasil uji hedonik pada aspek flavor menunjukkan kesukaan panelis pada ginger milk curd dengan penambahan air perasan strawberry. Penelitian ini dapat menjadi rekomendasi bagi pelaku usaha di desa wisata untuk menambah atraksi di sekitar peternakan dan perkebunan strawberry agar pengunjung dapat langsung mengolah bahan lokal secara sederhana dan dapat langsung dikonsumsiKata Kunci: Consumer Preference; Curd; Dessert; Ginger; Strawberry 

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 Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
James Ronald Bayoï ◽  
Yonas Vandi ◽  
Bruno Yaya Foundikou ◽  
Francois-Xavier Etoa
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Field Investigation ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Quantitative Descriptive Analysis ◽  
Phytochemical Content ◽  
Far North ◽  
Quantitative Descriptive

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

Strategi Pengembangan Kelompok Wanita Tani pada Optimalisasi Lahan Pekarangan di Desa Wonogiri

2018 ◽  
Vol 1 (1) ◽  
pp. 34-43
Author(s):  
Nindy Danisa Wulandari
Keyword(s):  
Government Regulation ◽  
Descriptive Analysis ◽  
Development Strategies ◽  
Women Farmers ◽  
Quantitative Descriptive Analysis ◽  
Self Reliance ◽  
The Government ◽  
Quantitative Descriptive ◽  
The One ◽  
Purposive Sample

Development of food security implemented to meet the human basic needs that provide benefits fairly and equitably based on self – reliance, and not contrary to public faith. Referring to the government regulation No 22 of 2009 concerning Food Consumption Diversification Acceleration (P2KP). However, it is not supported by the development of women farmers. The method use in this research is quantitative descriptive analysis using SWOT (Strength, Weakness, Opportunity and Treath). The samples in this study is the purposive sample. Result of a study showed the amount of income earned from the group of women farmers in the one month is 150,000/ members. Proper development strategies used in the development strategies used in the development KWT Melati is a Growth Oriented Strategy is very profitable strategy to seize opportunities with the strength. Pembangunan ketahan pangan dilaksanakan untuk memenuhi kebutuhan dasar manusia yang memberikan manfaat secara adil dan merata berdasarkan kemandirian, dan tidak bertentangan dengan keyakinan masyarakat. Mengacu pada Peraturan Pemerintah No 22 Tahun 2009 mengenai Percepatan Penganekaragaman Konsumsi Pangan (P2KP). Namun, hal ini tidak didukung dengan adanya pengembangan kelompok wanita tani. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan analisis SWOT (Strength, Weakness, Opportunity and Treath). Penentuan sampel dalam penelitian ini adalah dengan sampel purposive. Hasil penelitian menunjukan besaran pendapatan yang diperoleh dari adanya kelompok wanita tani dalam satu bulan adalah Rp.150.000/bulan/anggota. Strategi pengembangan yang tepat digunakan dalam pengembangan Kelompok Wanita Tani (KWT) Melati adalah Growth Oriented Strategy.

PENGARUH KINERJA PENGELOLAAN KEUANGAN DAERAH TERHADAP PERTUMBUHAN EKONOMI, PENGANGGURAN DAN KEMISKINAN DI KOTA DEPOK

2019 ◽  
Vol 2 (2) ◽  
pp. 372
Author(s):  
Suryanta Suryanta
Keyword(s):  
Economic Growth ◽  
Statistical Analysis ◽  
Financial Management ◽  
Regression Coefficient ◽  
Descriptive Analysis ◽  
Analysis Method ◽  
Simple Linear Regression ◽  
Quantitative Descriptive Analysis ◽  
Income Gap ◽  
Quantitative Descriptive

This study aims to analyze whether the performance of regional financial management influences economic growth in Depok City, analyzes whether the performance of regional financial management influences unemployment in Depok City, and analyzes whether the performance of regional financial management affects poverty in Depok City with the 2006 study period- 2015 The analysis method used is quantitative descriptive analysis and simple linear regression statistical analysis. Based on the results of hypothesis testing it can be proven that the performance of regional financial management (independence ratio) has a positive and significant effect on economic growth, this can be seen from the value of sig. 0.046 <0.05 with a regression coefficient of 1.883. Then the performance of regional financial management has a negative and significant effect on unemployment, this can be seen from the value of sig. 0.030 <0.05 with a regression coefficient of -6.864. But the performance of regional financial management has no significant effect on poverty, this can be seen from the sig. 0.065> 0.05 with a regression coefficient of -0.512. This can be due to the still high income gap in the community, so that the increasing regional income has not been able to significantly reduce poverty in Depok.

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