scholarly journals Studies on Sensory Evaluation of Diabetic Shrikhand by using Jamun (Syzygium Cumini L.) Pulp

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
P. B. Chavan ◽  
P. V. Padghan ◽  
P. S. Andharepati
Keyword(s):  
Sensory Evaluation ◽  
Weight Basis ◽  
Syzygium Cumini ◽  
Overall Acceptability ◽  
Consistency Score ◽  
Medicinal Properties ◽  
Sensory Parameters ◽  
Calcium Iron

Shrikhand was prepared by using jamun pulp at 10 per cent, 20 per cent and 30 per cent on the weight basis of chakka with 40 per cent sugar. The main aim of using jamun pulp was to harvest and conserve the medicinal properties of jamun specially antidiabetic and used of a major and cheap source of manganese, calcium, iron, potassium and sodium. It is well known that inclusion of jamun in your diet and it may naturally reduce the amount of sugar in blood. The product obtained was subjected for sensory evaluation by panel of judges. It was observed that the colour and appearance score for treatment T0, T1, T2 and T3 was 7.63, 7.50, 8.00 and 8.50, respectively. Flavour score was 8.13, 8.00, 8.25 and 8.38, respectively. Taste score was 8.13, 7.75, 8.00 and 8.25, respectively. Consistency score was 8.25, 7.75, 7.75 and 7.75, respectively. Overall acceptability scores for sensory was 8.03, 7.75, 8.00 and 8.22, respectively. Sensory parameters of shrikhand i.e. Colour and appearance, flavour, taste and overall acceptability was increased progressively in all treatments but consistency goes on decreased and remain constant for jamun pulp added shrikhand.

scholarly journals Processing of a Nutrient-Rich Cereal Butter an Alternative to Peanut Butter

2021 ◽  
pp. 25-39
Author(s):  
T. T. El-Sisy ◽  
Jehan B. Ali
Keyword(s):  
Sensory Evaluation ◽  
Arachidic Acid ◽  
Peanut Butter ◽  
Vitamin B1 ◽  
Microbiological Quality ◽  
Eicosenoic Acid ◽  
Garden Cress ◽  
Good Source ◽  
Overall Acceptability ◽  
Calcium Iron

Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. Pumpkin had highest protein (30.23%), while sunflower, pumpkin and peanut cereals had the highest amounts of fats (51.46, 49.05 and 48.00%, respectively). Also, corn had the highest amounts (72.56%) of carbohydrate. For microbiological evaluation, data show that total mould count ranged between 1.10 to 1.80 log cfu/g for rye and peanut, respectively. Garden cress is a good source of potassium, calcium, iron, and sodium. Also, Pumpkin is a good source of Magnesium, zinc, Phosphor and Selenium.  Sunflower had the highest value of Vitamin B1, B2, B6, B9 and E but garden cress had the highest value of B2, K and C vitamins. The fatty acid composition of cereals reported that palmitic acid was the highest value in rye 21.80%. The Palmitoleic acid ranged from 0.22 to 12.50%, the lowest was peanut and highest occurred in sunflower. The highest of oleic acid was peanut 46.80%.  Sunflower had highest Linoleic acid (69.0%) and garden cress had highest of linolenic acid 32.18%. Rye had highest value (20.69%) in Arachidic acid and garden cress scored highest in Eicosenoic acid (13.40%). The microbiological quality of cereals butter samples are total aerobic bacterial counts (TAB) ranged between 1.09 log cfu/g (rye butter) to 1.91 log cfu/g (peanut butter). Garden cress was obtained the higher for viscosity value (16100, 15900 and 15700 cp/s) at 25, 40, 60°C than other cereals butter. In texture analysis, garden cress butter had the highest significant amounts of hardness, cohesiveness, gumminess, chewiness and adhesiveness. Sensory evaluation of sunflower butter had the highest significant amounts of overall acceptability, peanut butter then pumpkin butter (96.30, 88.40 and 79.20, respectively) in all samples. Results could be useful in improving cereal butter processing and delivering sunflower butter to consumers who are more concerned as a functional food, high fat content and peanut allergy.

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 Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

scholarly journals Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar

2019 ◽  
Vol 11 ◽  
pp. 65-68
Author(s):  
Binita Subedi ◽  
Nawaraj Upadhyaya
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutritional Value ◽  
Quality Evaluation ◽  
Phosphorus Content ◽  
Overall Acceptability ◽  
Flaxseed Flour ◽  
Calcium Iron ◽  
Cereal Bars

 A study was carried out to prepare cereal bars incorporated with flaxseed rich in nutritional and sensory characteristics which are convenient to carry and consume as a snack. Full fat roasted flaxseed flour was incorporated along with commercially available instant oat flakes at the rate of 5, 10, 15 and 20% to prepare Cereal (Oat) bar. Effect of flaxseed flour incorporation was studied in proximate composition, calcium, iron and phosphorus content of cereal bar. The addition of flaxseed flour increased (p<0.05) the nutritional value of the cereal bar in terms of crude protein, crude fat, crude fiber and total ash however, the carbohydrate content significantly decreased. Sensory evaluation of cereal bars were carried out in terms of appearance, color, odor, taste, texture and overall acceptability. Cereal (Oat) Bar prepared by incorporating 10% flaxseed flour was found to be significantly (p<0.05) superior from sample with no flaxseed flour in terms of texture and overall acceptability.

Sensory evaluation of pearl millet cultivars grown in I-C Zone of Rajasthan

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
Dashrath Bhati ◽  
Madhu Goyal
Keyword(s):  
Sensory Evaluation ◽  
Pearl Millet ◽  
Significant Variation ◽  
Organoleptic Evaluation ◽  
Organoleptic Quality ◽  
Overall Acceptability ◽  
Pearl Millet Cultivars ◽  
Sensory Parameters ◽  
Colour Appearance ◽  
Main Attribute

Sensory parameters are the basic and main attribute in acceptability of any food. Keeping this thing in view nine cultivars of pearl millet, grown in Rajasthan were evaluated for organoleptic quality. Organoleptic evaluation was done by preparing basic recipes (chappati and khichada). The result showed significant variation (P³0.05) in terms of mean scours for colour, appearance, flavour, taste and overall acceptability. All the cultivars were found to be acceptable in the form of chappati and khichada. However hybrid cultivars had better preference followed by land races and composite cultivars. Among hybrids, RHB 121 was found to be more acceptable.

scholarly journals The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 254
Author(s):  
Aislinn M. Richardson ◽  
Andrey A. Tyuftin ◽  
Kieran N. Kilcawley ◽  
Eimear Gallagher ◽  
Maurice G. O’Sullivan ◽  
...  
Keyword(s):  
Physicochemical Analysis ◽  
Acceptance Testing ◽  
Rebaudioside A ◽  
Simultaneous Reduction ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Intensity Parameters ◽  
Sensory Parameters ◽  
Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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 Effect of corn flour and storage period on sensory and physiochemical properties of chicken meatball

2018 ◽  
Vol 46 (3) ◽  
pp. 164-171
Author(s):  
MA Al-Mamun ◽  
M Khan ◽  
MA Hashem
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Cooking Loss ◽  
Corn Flour ◽  
Interval Group ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Sensory Color ◽  
Sensory Parameters

The present study was undertaken to evaluate the effect of different levels of corn flour on the quality characteristics of chicken meatball. The meatballs were formulated having 0, 05, 10 and 15% of corn flour. After formulation, samples were preserved at -20˚C for 60 days and analyzed the data at 0, 15, 30 and 60th day, respectively. The products were analyzed for various sensory, proximate, biochemical and physicochemical attributes. The sensory (color, flavor, tenderness, juiciness and overall acceptability), proximate composition- dry matter (DM), ether extract (EE), crude protein (CP) and ash, biochemical parameters- free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid value (TBARS) and physicochemical (raw pH, cooked pH and cooking loss) were analyzed. Data were analyzed in a 4x4 factorial experiment in completely randomized design with replicated three times per cell. Results showed that corn flour inclusion in meatballs have no effect on sensory parameters, but the highest value for all sensory parameters was found at 15th day storage period, (p<0.05). After 15th day, with the increasing of storage period the value for all sensory parameters were decreased (p<0.05). The proximate component’s value were differ with treatment and day interval group (p<0.05). The highest value of raw pH and lowest value of cooking loss were found in 5% corn flour group (p<0.05). The highest value of cooked pH and lowest value of cooking loss were found at 15th day storage period. There were no effect of treatment or day interval on FFA and TBARS. Highest value of PV were found in 0% cornflower group (p<0.05). It may be concluded that 5% corn flour and 15 days storage period is suitable for chicken meat ball.Bang. J. Anim. Sci. 2017. 46 (3): 164-171

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