scholarly journals Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
G. S. Aparna ◽  
P.R. Geetha Lekshmi ◽  
C. Mini ◽  
Thushara T. Chandran
Keyword(s):  
Ambient Temperature ◽  
Sensory Evaluation ◽  
Immersion Time ◽  
Bacterial Count ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Microbial Analysis

A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.

scholarly journals Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

2018 ◽  
Author(s):  
G. S. Aparna ◽  
P. R. Geetha Lekshmi ◽  
C. Mini ◽  
Thushara T. Chandran
Keyword(s):  
Ambient Temperature ◽  
Sensory Evaluation ◽  
Immersion Time ◽  
Bacterial Count ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Microbial Analysis

A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.

scholarly journals Study of effect of functional ingredients on sensory attributes of ready-to-use (RTU) and ready-to-reconstitute (RTR) health beverages for diabetic population

2021 ◽  
Vol 22 (1&2) ◽  
pp. 191-198
Author(s):  
Poornima S Patwadi ◽  
D B Puranik ◽  
M Sain
Keyword(s):  
Ambient Temperature ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Current Investigation ◽  
Walnut Oil ◽  
Functional Ingredients ◽  
Almond Oil ◽  
Sensory Score ◽  
Diabetic Population ◽  
Spray Dried

The current investigation was undertaken to develop Ready to Use (RTU) and Ready to Reconstitute (RTR) health beverage supplemented with functional ingredients. It was developed using double toned milk and replacing part of double toned milk with whey at 20, 30 & 40 %, the addition of Stevia:sugar blend (25:75, 50:50 & 100:00), the addition of almond oil or walnut oil at 2, 3 & 4 %  and tea decoction at 10, 15 & 20 % later subjected to sensory evaluation. Finally, based on sensory scores, replacement of double toned milk with 30 % whey, addition 100:0 Stevia:sugar blend, 2 %  almond oil or walnut oil and 15 % tea decoction was optimised. The optimised health beverage was concentrated to 31 % total solids and spray dried (inlet 180±10 and outlet 80±10 °C temperatures) to obtain ready to reconstitute health beverage powder which was packed in plastic pouches and stored at ambient temperature for further studies. The effect of reconstitution on the sensory characteristics was determined for different ratios. Among all ratios, 1:8 reconstituted health beverage was awarded the highest sensory score, which was comparable to control.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals Chemical and Microbiological Assessment of Aadun Produced from Varying Proportions of Maize and Plantain Blends

2020 ◽  
pp. 52-59
Author(s):  
F. O. Ibitoye ◽  
T. R. Elehinafe ◽  
O. Y. Komolafe ◽  
A. R. Osaloni
Keyword(s):  
Mineral Content ◽  
Bacterial Count ◽  
Enteric Bacteria ◽  
Rhizopus Stolonifer ◽  
Maize Flour ◽  
Plate Method ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Microbial Analysis ◽  
Calcium And Magnesium

In this study, a maize based local snack aadun was formulated from yellow maize flour and ripe plantain blends in a bid to improve its quality. The snacks were subjected to microbial analysis using pour plate method, proximate composition, mineral content and the sensory properties of the snacks were assessed. The results indicated bacterial count ranging from 1.20 to 2.80 x 102 cfu/g. Also, there were no coliforms and enteric bacteria on the aadun samples albeit, there were more bacteria on aadun supplemented with plantain. Two bacteria and three fungi were isolated from the aadun samples, they were Bacillus subtilis, Staphylococcus aureus, Saccharomyces cerevisiae, Aspergillus niger, and Rhizopus stolonifer. The protein and carbohydrate were comparable for the samples while the higher moisture, fiber, ash and carbohydrate were recorded in plantain supplemented aadun with significant increase at a higher content of plantain. Sample C had the highest moisture (6.72%), fiber (7.62%) and ash (2.39%) content in comparison with the other samples whereas, the plain aadun had higher crude fat (32.29%) compared with the aadun containing plantain. The level of calcium and magnesium in the plain and aadun containing plantain were similar without significant differences. However, the level of potassium and phosphorus were significantly higher in aadun supplemented with plantain than in the plain aadun whereas sodium was found to be higher in plain aadun (289.20 mg) than the supplemented samples. There was no significant difference in the appearance and aroma of the plain aadun and plantain supplemented aadun. However, aadun with 50% plantain was ranked as the most preferred samples in terms of taste, texture and overall acceptability with a score of 8.41, 6.31 and 8.33 while the plain aadun had 4.52, 4.22 and 5.79 respectively for these properties. These indicate that aadun may be improved with inclusion of plantainup to 50% proportion.

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 SENSORY ATTRIBUTES OF JUICE PROCESSED FROM APPLES TREATED WITH CALCIUM CHLORIDE PRIOR TO STORAGE.

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 854g-854
Author(s):  
Robert J. Porting ◽  
Carl E. Sams ◽  
William S. Conway ◽  
Jimmie L. Collins ◽  
Marjorie P. Penfield
Keyword(s):  
Calcium Chloride ◽  
Sensory Evaluation ◽  
Suspended Particles ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
C Storage ◽  
Golden Delicious ◽  
Off Flavors

`Golden Delicious' and `Red Rome' apples were pressure infiltrated (69 kPa for 2 or 4 min) at harvest with 0, 1, 2, 3 or 4%, and 0, 2, 4, 6 or 8% CaCl2 solutions (w/v), respectively, and placed in 0°C storage. Juice was extracted from the apples after 0, 2, 4 or 6 months in storage. Sensory evaluation of the juice was conducted to determine if CaCl2 concentration affected color, off-flavors, suspended particles or overall acceptability of the juice. Juice color was judged lighter with increased CaCl2 in both cultivars. Detection of off-flavors decreased as CaCl2 was increased in juice from `Red Rome'; whereas, off-flavors increased as CaCl2 was increased in `Golden Delicious' juice. CaCl2 treatments decreased suspended particles in both cultivars. As CaCl2 was increased overall acceptability of juice from `Red Rome' increased, while acceptability of juice from `Golden Delicious' decreased.

scholarly journals Sensory Characteristics of Different Types of Chicken Karahi

2019 ◽  
Vol 10 (1) ◽  
pp. 30-35
Author(s):  
Arab Khan Lund ◽  
Yar Muhammad Jalbani ◽  
Abdul Samad Mangsi ◽  
Qudratullah Kalwar ◽  
Rasool Bux Laghari ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Different Types

This study was designed to evaluate the sensory characteristics of different types of chicken karahi, is one of the favorite dishes of Pakistani people. Fifteen trained panelists were asked for the sensory evaluation of karahi. The sensory evaluation showed that the white shahi chicken karahi received significantly (P<0.05) higher score for flavor, tenderness, and overall acceptability (4.61, 4.61, & 7.93, respectively) than that of koyla chicken karahi (4.06, 3.98 & 6.66, respectively) but remained non-significant (P>0.05) with the red shahi chicken karahi (4.53, 4.14 & 7.33, respectively). The panel of judges found that the white shahi chicken karahi was tenderer and has improved flavor followed by red shahi chicken karahi in comparison to koyla chicken karahi. However, the panel of judges was found non-significant (P>0.05) difference in color and juiciness of white shahi (4.21 & 4.06, respectively), red shahi (4.29 & 3.88, respectively) and koyla chicken karahi (4.55 & 3.91, respectively). The koyla chicken karahi received the highest score for color followed by red shahi and white shahi chicken karahi while juiciness was higher in white shahi chicken karahi followed by koyla chicken karahi and red shahi chicken karahi. It could be concluded that the white shahi chicken karahi received the highest sensory score by the panel of judges followed by red shahi chicken karahi and koyla chicken karahi.

scholarly journals SENSORY ATTRIBUTES OF JUICE PROCESSED FROM APPLES TREATED WITH CALCIUM CHLORIDE PRIOR TO STORAGE.

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 854G-854
Author(s):  
Robert J. Porting ◽  
Carl E. Sams ◽  
William S. Conway ◽  
Jimmie L. Collins ◽  
Marjorie P. Penfield
Keyword(s):  
Calcium Chloride ◽  
Sensory Evaluation ◽  
Suspended Particles ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
C Storage ◽  
Golden Delicious ◽  
Off Flavors

`Golden Delicious' and `Red Rome' apples were pressure infiltrated (69 kPa for 2 or 4 min) at harvest with 0, 1, 2, 3 or 4%, and 0, 2, 4, 6 or 8% CaCl2 solutions (w/v), respectively, and placed in 0°C storage. Juice was extracted from the apples after 0, 2, 4 or 6 months in storage. Sensory evaluation of the juice was conducted to determine if CaCl2 concentration affected color, off-flavors, suspended particles or overall acceptability of the juice. Juice color was judged lighter with increased CaCl2 in both cultivars. Detection of off-flavors decreased as CaCl2 was increased in juice from `Red Rome'; whereas, off-flavors increased as CaCl2 was increased in `Golden Delicious' juice. CaCl2 treatments decreased suspended particles in both cultivars. As CaCl2 was increased overall acceptability of juice from `Red Rome' increased, while acceptability of juice from `Golden Delicious' decreased.

scholarly journals Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Tahmina Begum ◽  
Zakirul K Islam ◽  
Mohammad Shohel Rana Siddiki ◽  
Raihan Habib ◽  
Harun Ur Rashid
Keyword(s):  
Sensory Evaluation ◽  
Bacterial Culture ◽  
Citrullus Lanatus ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Microbiological Analysis ◽  
Overall Acceptability ◽  
Watermelon Juice ◽  
Functional Value ◽  
Fermented Beverage

The study was aimed to develop a probiotic beverage using Chhana whey and watermelon juice. The blends of whey and watermelon juice were optimized based on physicochemical and sensory evaluation. The bacterial culture was used as per 1% Lactobacillus acidophilus NIAI L-54 as a probiotic culture. The 75:25 blend of whey and watermelon fermented for 5 h at 37 oC obtained the highest sensory scores for overall acceptability. The shelf-life of the selected blend was examined using titratable acidity, pH, microbiological analysis as well as sensory evaluation. The results suggested that probiotic beverages can be preserved for 21 days in refrigerated conditions (4 oC) with higher acceptability along with probiotic bacterial count 4.00 Log10CFU /mL. It could be concluded that the whey-based watermelon beverage enabled by-product utilization with excellent nutritional and functional value.

Preparation of khoa burfi using honey as a sweetening agent

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
G. D. Deshmukh ◽  
G. K. Londhe ◽  
A. P. Naik ◽  
D. D. Thorat
Keyword(s):  
Sensory Evaluation ◽  
Milk Product ◽  
Point Score ◽  
Overall Acceptability ◽  
Indian Origin ◽  
Sensory Score ◽  
Different Levels

Burfi is one of the most popular milk product of Indian origin, which is conventionally prepared by using sugar as sweetening agent with Khoa as base. In present study, khoa burfi was prepared using honey as sweetening agent in three different levels @ 10, 15 and 20% on the basis of khoa. The sensory evaluation of freshly prepared khoa burfi using honey as sweetening agent was carried out by the panel of 7 judges. Samples were evaluated for flavour (10), body and texture (10) and colour and appearance (5) using 25 point score. The panel was also asked to judge the overall acceptability of the product by sum of all the scores (25). The highest sensory score was obtained for control khoa burfi prepared from sugar as sweetening agent followed by khoa burfi using honey as sweetening agent @ 15%

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