scholarly journals Studies on physical attributes and processing suitability of sapota cultivars

2019 ◽  
Author(s):  
Harsimrat K. Bons ◽  
Jagbir Rehal
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Average Weight ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Cricket Ball ◽  
Physical Attributes ◽  
Hedonic Scale

Sapota (Manilkara achras L.) is one of the major crops of India, commonly known as Chikoo and has good nutritional properties. The physical properties of two varieties of sapota viz. cricket ball and kallipati were determined to facilitate the designing of grading machines. It was found that the average weight and values of length, breadth and thickness for cricket ball were 51.63g, 41.7mm, 46.2mm and 46.3mm whereas for kallipati they were 58.13g, 46.9 mm, 46.8 and 47.0mm respectively. The TSS values for cricket ball was 26.25 and for kallipati 25.37°B and their respective acidity were 0.16% and 0.18%. Jam was prepared from two varieties of sapota viz. cricket ball and kallipati to determine their processing suitability. The sensory evaluation of the samples revealed that the jam prepared from cricket ball variety obtained higher overall acceptability scores (7.86) on a 9 point hedonic scale owing to the higher values for appearance and taste. The B:C ratio for sapota jam was found to be 1.87 showing its viability for processing the fruit into jam.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

scholarly journals THE EFFECT OF ALTERING THE N:S RATIO ON CONSUMER ACCEPTANCE OF LEAF LETTUCE

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 666a-666 ◽  
Author(s):  
Melinda McVey McCluskey ◽  
Ellen T. Paparozzi ◽  
Susan L. Cuppett
Keyword(s):  
Sensory Evaluation ◽  
Consumer Acceptance ◽  
Color Appearance ◽  
Sensory Panel ◽  
Overall Acceptability ◽  
Grand Rapids ◽  
N:S Ratio ◽  
Hedonic Scale ◽  
Nitrogen Rates ◽  
Leaf Lettuce

Previous research on leaf lettuce has shown that altering the N:S ratio has an effect on plant color and N and S content. It appears that nitrogen rates can be decreased if known rates of sulfur are applied. The next step was to determine what effect altering the N:S ratio in lettuce had on consumer acceptance of the product. `Grand Rapids' lettuce was grown hydroponically at six rates of S (0, 7.5, 15, 30, 60, 120 ppm) and four rates of N (30, 60, 120, 240 ppm). Sensory evaluation was performed on 20 of 24 treatments. The sensory panel was composed of 12 panelists who used the nonstructured hedonic scale to evaluate each lettuce treatment on appearance, color, texture, flavor, bitter flavor, and overall acceptability. Results from the sensory evaluation indicate that differences in color, appearance, and bitter flavor were detected between treatments by the panel. Lettuce plants that received higher amounts of N in relation to S were considered less bitter in flavor and, over all, more acceptable than plants which received higher amounts of S in relation to N. These results indicate that altering the N:S ratio will affect consumer acceptance of leaf lettuce.

scholarly journals Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

2020 ◽  
pp. 52-59
Author(s):  
E. M. Kitunda ◽  
M. L. Kasankala ◽  
C. M. Cyprian ◽  
E. E. Towo ◽  
D. G. Mushumbusi ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Starch Content ◽  
Maize Flour ◽  
High Quality ◽  
Nutritional Properties ◽  
Cassava Flour ◽  
Sorghum Flour ◽  
Eastern And Southern Africa ◽  
Sensory Parameters ◽  
Hedonic Scale

Objective: Ugali is an important meal in many parts of Eastern and Southern Africa and is typically prepared from a single staple food like maize, cassava, millet and sorghum or their composite. The objective of this study was to understand the perception of sensory parameters when varying ratios of maize (refined and unrefined) and sorghum flour when substituted with high quality cassava flour (HQCF) 80%, 60%, 40% and 20% in the preparation of ugali. Methodology: The samples of ugali prepared were randomly subjected to panelists to evaluate sensory attributes preferred most by panelists. Thirty semi trained panelists who were females and males aged above 18 years participated and gave information on sensory signals. The panelists evaluated the samples independently and recorded the rating of the samples in the sensory evaluation questionnaire. The sensory parameters of ugali assessed were color, cookerbility, taste, texture, aroma and general acceptability using a five point hedonic scale. Results: Ugali made from the blends of unrefined maize flour (Dona) and HQCF as well as sorghum flour and HQCF at the ratio of 20:80 and 20:80 respectively were highly acceptable by panelists (mean score < 3). Ugali made from refined maize flour (Sembe) blended with HQCF at ratio of 80:20 was also preferred by panelists (mean score < 3) as compared to ugali made from other ratios. The highly acceptability (mean score < 3) of the ugali was influenced by color, cookerbility, taste, texture, aroma. At these flour ratios the blends of flours resulted in increment of protein, fats and slightly decrease in starch content. Conclusion: Blending HQCF and cereals (sorghum and maize) flours improved the organoleptic and nutritional properties of ugali.

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

scholarly journals Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

2017 ◽  
Vol 9 (2) ◽  
pp. 35-41
Author(s):  
C Mondal ◽  
S Sultana ◽  
MA Mannan ◽  
SAKU Khan
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Small Scale ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Processed Products ◽  
Hedonic Scale ◽  
Sensorial Evaluation ◽  
Different Parts

The investigation was conducted in the Molecular Horticulture Laboratory of Agrotechnology Discipline, Khulna University to develop processed products from jackfruit through their sensory evaluation in order to see their suitability and consumer acceptability. Using variation in sugar contents five preparations of raw jackfruit green pickle, four preparations of rind jelly and bulb jelly, and three preparations of jam, squash and sweet pickles were successfully prepared. Results from sensory evaluation using a seven point hedonic scale to rate for color, taste, flavor, texture and overall acceptability by untrained panelists indicated preparation No. 3 of green pickle, preparation No. 3 and 4 of rind jelly, preparation No. 2 of bulb jelly, jam, squash and sweet pickle scored highest among all the preparations. The storage of these products in normal room temperature showed that produced pickles remain unchanged even after 12 months of storage. But the quality of jam, jelly and squash started to deteriorate after 7 months of storage due to the absence of preservatives. Based on results, it can be concluded that commercial production of the products by using different parts of jackfruit can be taken up and promoted as a small scale income generating activity.J. Environ. Sci. & Natural Resources, 9(2): 35-41 2016

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Effects of partial, combined and total replacement of sodium chloride in beef sausage on microbial load, sensory acceptability and physical properties

2019 ◽  
Author(s):  
Olusegun D. Oshibanjo ◽  
Odion O. Ikhimiukor
Keyword(s):  
Sodium Chloride ◽  
Physical Properties ◽  
Sensory Evaluation ◽  
Standard Procedure ◽  
Cooking Loss ◽  
Microbial Load ◽  
Contributing Factors ◽  
Overall Acceptability ◽  
Total Replacement ◽  
Cooking Yield

AbstractThis study evaluates the effects of partial, combined or total replacement of NaCl on microbial load, sensory evaluation and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or calcium ascorbate (CA) at 25%, 50% and 100%, and then stored for 15 days in a factorial arrangement in complete randomized design. Sausages were subjected to microbial load, sensory evaluation and pH, cooking yield and cooking loss using standard procedure. Data were analysed using descriptive statistic and ANOVA at α0.05. The microbial load was generally lower. The pH increased with storage time. The cooking yield was significantly higher in salt combination of 50% SC and CA each at storage day 5 with least cooking loss at same storage day. The most preferred sausage colour was obtained with a salt combination of 50% SC and CA each with least colour in a salt combination of 50% SC, 25% PL and). In tenderness, a salt combination of 50% of both SC and CA was significantly tender with least tenderness in 100% PL total replacement. The panelists rated salt combination of 50% SC and CA as the most overall accepted salt combination than others salt combination. Sodium chloride replacement with Calcium Ascorbate at 50% enhanced the most preferred sausage for overall acceptability and aerobic bacteria count lower than the international standard limit.Summary statementHigh intake of sodium chloride had been seen as one of the main contributing factors in the development of specific, non-transmittable diseases, such as, high blood pressure and related secondary such as cardiovascular disease. The use of other derivative of salt is therefore needed. This study evaluates the effects of partial, combined or total replacement of NaCl on microbial load, sensory evaluation and physical properties of beef sausage.

scholarly journals EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

2021 ◽  
Vol 28 (2) ◽  
pp. 199-206
Author(s):  
G. S. OJEWOLA ◽  
G. I ONWUKA
Keyword(s):  
Sensory Evaluation ◽  
Positive Response ◽  
Quality Characteristics ◽  
The Other ◽  
Organoleptic Properties ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Hedonic Scale ◽  
Meat Samples

This research was undertaken to evaluate the potential of different meat sources in producing acceptable suya when compared with the traditional beef suya in Nigeria. Five meat types viz: pork, beef, chicken, rabbit and chevon were used for this experiment. The sensory evaluation was conducted on the suya samples by a 20-man panel of judges using a 9-point hedonic scale to assess the colour, flavour, texture and overall acceptability of the samples. The results showed that beef, goat and chicken suya significantly maintained a better acceptance (P<0.01) than the pork suya. There was a significantly (P<0.01) positive response to the flavour of chicken and beef suya than the rest of the other samples. Texture wise, beef and goat suya were significantly (P<0.01) more acceptable than the rest. In overall acceptability, the beef and chicken suya showed no significant difference (P<0.01) from each other and were both rated the best among the samples. It is apparent from the overall results that both goat and chicken could successfully substitute for beef in the production of acceptable suya. The quality characteristics generally showed that both meat samples were comparable to the beef sample.

scholarly journals Studies of the Compositional Characteristics of Commercial Roasted Beet Root Chips Snacks

2019 ◽  
pp. 1-8 ◽  
Author(s):  
B. Hossain ◽  
N. Kamrul ◽  
B. Biswas
Keyword(s):  
Standard Deviation ◽  
Physical Properties ◽  
Moisture Diffusivity ◽  
Average Weight ◽  
Sucrose Content ◽  
Minor Variation ◽  
Beet Root ◽  
Overall Acceptability ◽  
Composition Characteristic ◽  
Active Substances

Beta vulgaris L. (beetroot) contains high amounts of active substances. The amounts of various compounds sucrose, glucose, fructose, micronutrients and physical properties were found in roasted beet root chips of two varieties cultivated in Jessore (BRJS) and Kustia (BRKS), Bangladesh. Large differences were found between the varieties for some nutrients (such as sucrose), whereas others showed only minor variation (physical properties and acceptability). The study aims to estimate the composition characteristic of commercial roasted beet root chips snacks. The total sucrose content was found to range between 73.6 g/kg and 82.6 g/ kg of roasted chips samples. Other detected glucose, which accounted for up to 4.1% to 3.2% and fructose 1.31% to 1.21%. The % CV of sucrose, glucose and fructose were 14.5%, 43.3% and 52.6% respectively. Physicochemical properties of beet root Chips was studied and is shown in Table 4 for accepted sample BRTJS. The average weight of one piece of beetroot chips was 2.22 gm, diameter 5.15 cm, thickness 0.35 cm, height 0.7 cm and bulk density was 0.35g/cm3. The average apparent moisture diffusivity was calculated as 5.35X10-9 m 2s -1 with standard deviation 2.43X10-9 m 2s -1. The highest value of moisture diffusivity recorded as 1.9X10-9 of the MHSDT method and lowest value of 2.25X10-9. Proximate values was 2.2% moisture, 0.7% ash, 17% protein, 1.25% fat, 1.7% crude fiber and 74.02% carbohydrate respectively. Sensory evaluation for acceptances of the sample-RBJS got a highest sensorial score (9.0) for all parameters like the color (9.2), taste (9.25), texture (8.5), after taste (7.0) and overall acceptability (9.0) than other BRKS sample.

scholarly journals Utilizing Consumer Perception of Edamame to Guide New Variety Development

2021 ◽  
Vol 4 ◽  
Author(s):  
Renata Carneiro ◽  
Susan Duncan ◽  
Sean O'Keefe ◽  
Dajun Yu ◽  
Haibo Huang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Validation Study ◽  
Market Demand ◽  
New Variety ◽  
Breeding Lines ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Screening Study ◽  
Hedonic Scale ◽  
The U.S

Consumption of edamame (vegetable soybeans) has increased significantly in the U.S. over the last 20 years. Although market demand has been increasing, most edamame is still imported from Asian countries. A team of multistate plant-breeding programs in the mid-Atlantic and Southeast U.S. has focused on developing new breeding lines that grow well in the U.S. and deliver what domestic growers, processors and consumers need and expect from their edamame. In our study, sensory evaluation was used to identify edamame genotypes and sensory attributes preferred by consumers to support breeding selection criteria. In the first year (reported as our “screening study”), 20 edamame genotypes were grown in three locations: Newport, AR, and Blacksburg and Painter, VA. In the second year (reported as our “validation study”), 10 edamame genotypes selected after our screening study were grown in Blacksburg and Painter, VA, Portageville, MO, and Stoneville, MS. In both years of research, untrained participants (adults; vegetable consumers not allergic to soy; N ≥ 50) used a traditional 9-point acceptability (hedonic) scale (1 = “dislike extremely”; 9 = “like extremely”) to evaluate overall-liking, aroma, appearance, taste, and texture, and a 5-point scale (1 = “not sweet,” 5 = “extremely sweet”) to evaluate sweetness intensity. Next, participants used a check-all-that-apply (CATA) list of selected sensory terms to describe the sensory characteristics of each edamame sample. Overall acceptability of edamame genotypes was significantly different among all genotypes (p &lt; 0.05). Samples described as “bitter,” “sour” (flavor) or “starchy” (texture) were associated with lower acceptability scores while “salty” and “sweet” (flavor) were correlated with higher acceptability. Sensory data from the screening study were used to select the best genotypes by use of a defined decision process based on the consumer data. The validation study tested the selection decisions and further supported the genotype choices. Sensory evaluation is a powerful tool to direct breeders to improve market acceptability and develop new edamame genotypes. Both screening and validation studies illustrate the significant role of consumer sensory data in support of genotypes targeted for domestic (U.S.) production.

Sign in / Sign up

Export Citation Format

Share Document