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.

Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink

2013 ◽  
Vol 115 (8) ◽  
pp. 1169-1186 ◽  
Author(s):  
Muhammad Saeed ◽  
Faqir Muhammad Anjum ◽  
Moazzam Rafiq Khan ◽  
Muhammad Issa Khan ◽  
Muhammad Nadeem
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Organoleptic Evaluation ◽  
Content Type ◽  
Overall Acceptability ◽  
Minimum Score ◽  
Good Nutrition ◽  
Sensory Parameters ◽  
And Storage

PurposeWhey products have conventionally been professed as a means of reducing ingredient costs. The authentic benefits of adding whey products are the enhanced worth resulting from flavor, texture and nutritional improvements as well as nutraceutical or health‐enhancing payback. Therefore, the present study aims to isolate and characterize suitable starter cultures for the production of wheyghurt drink.Design/methodology/approachKeeping in view all the benefits of yoghurt technology this study was planned to isolate the starter cultures and optimize the conditions for the production of wheyghurt drink. The starter cultures (Lactobacillus delbruceckii ssp. Bulgaricus and Streptococcus thermophilus) were isolated from the yoghurt and further characterized on the basis of their morphological and biochemical characteristics. The wheyghurt drink prepared from starter cultures with varying starter culture concentrations (1, 1.5, 2 and 2.5 percent) was analyzed for the physicochemical and sensory characteristics to explore the potential of wheyghurt drink.FindingsDuring storage, color, flavor, taste and overall acceptability were affected significantly. But the interaction between treatments and storage was found non‐significant to all the sensory parameters. At zero day maximum score (7.40) for overall acceptability was recorded for T3 and minimum score (5.60) was awarded to T4. After five, ten and 15 days of storage, judges observed a slight decline in overall acceptability in all wheyghurt drink samples. Hence it was concluded that wheyghurt drink sample T3 obtained maximum scores regarding the organoleptic evaluation and remained the best.Practical implicationsThe key to growth is a continuous evaluation and modification of the product to match consumer expectations. Currently there are many apparent benefits that result from incorporating selected whey products into yogurt formulas. The starter cultures for the production of fermented whey products are not presently produced in Pakistan and are imported for industrial use. The use of LAB as starter culture may help to improve the quality and shelf life of the whey products.Originality/valueThe research is useful for food manufacturers in order to develop functional food products for consumers. Understanding consumer needs and preferences is critical to successful product development and enhancing marketing values of a product. Nutritionally improved foods, such as wheyghurt over the conventional counterpart, will be highly successful in the marketplace. Consumers will prefer such kinds of foods because they are more conscious about their health and such foods provide them with what they desire, i.e. health benefits with good nutrition.

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 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 Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

2020 ◽  
pp. 1-8
Author(s):  
Adelakun, Oluyemisi Elizabeth ◽  
Taiwo, Omotayo Tijesuni
Keyword(s):  
Sensory Evaluation ◽  
Ananas Comosus ◽  
Local Market ◽  
Cyperus Esculentus ◽  
Organoleptic Evaluation ◽  
Physiochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Pineapple Fruit ◽  
Therapeutic Properties

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physiochemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physiochemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.

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.

Studies on development of low gluten cookies from pearl millet and wheat flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 114-119
Author(s):  
D.B. Kulkarni ◽  
B.K. Sakhale ◽  
R.F. Chavan
Keyword(s):  
Pearl Millet ◽  
Wheat Flour ◽  
Developed Countries ◽  
Composite Flour ◽  
Overall Acceptability ◽  
Number Of Children ◽  
Whole Wheat ◽  
Calcium Phosphorus ◽  
Sensory Parameters ◽  
The Developed Countries

India is one of the highest-ranking countries in the world for the number of children as well as women suffering from malnutrition. Celiac is a major disease in the developed countries consuming gluten food. Hence, to add nutrition to the diet and to surpass the gluten intolerance, a diet with gluten-free or low gluten food is advisory. In order to combat the present problem, an investigation was undertaken to develop low gluten cookies from composite flour consisting of pearl millet and wheat flour with better nutritional and sensory characteristics. The cookies were prepared by replacing wheat flour with Pearl millet flour (PMF) by 20, 40, 60, 80 and 100% respectively. The prepared cookies were then evaluated for various physicochemical, nutritional, textural and sensory parameters. The study revealed that, as the per cent addition of PMF increases, the cookies resulted in a significant decrease in weight, diameter and spread factors. However, the hardness, breaking strength and cutting strength increased with the increase in the addition of PMF in the cookies. The nutritional analysis showed that an increase in moisture, fat, fibre, calcium, phosphorus and iron was recorded in all the samples of the cookies prepared. Moreover, the cookies prepared from PMF (60%) exhibited the highest score for overall acceptability. It can be concluded that the cookies prepared by replacement of whole wheat flour with PMF (60%) found significantly superior with respect to overall quality characteristics over the rest of the combinations.

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).

Molecular identification and phylogenetics of local pearl millet cultivars using internal-transcribed spacers of nuclear ribosomal DNA

2021 ◽  
pp. 1-8
Author(s):  
Zainab M. Almutairi
Keyword(s):  
Pearl Millet ◽  
Phylogenetic Trees ◽  
Secondary Structures ◽  
Its2 Sequence ◽  
Internal Transcribed Spacers ◽  
The Other ◽  
Nuclear Ribosomal Dna ◽  
Its2 Region ◽  
Local Cultivars ◽  
Pearl Millet Cultivars

Abstract Local cultivars of pearl millet in Saudi Arabia are known to tolerate extreme heat and drought stress. In the current study, the sequences of internal-transcribed spacers (ITSs) of six pearl millet cultivars were sequenced and analysed to investigate the genetic diversity among the local cultivars. The nucleotide polymorphism, secondary structures and phylogenetics were analysed for ITS sequences of the six local cultivars. The obtained sequences were 772–774 base pairs (bp) in length, including complete sequences of the ITS1–5.8S–ITS2 region and partial sequences of 18S and 26S rRNA. The nucleotide diversity among cultivars was higher in ITS2 sequences than ITS1 sequences. The ITS2 had four variable nucleotide sites in three native cultivars, whereas the ITS1 contained one base insertion. The secondary structures of the ITS1 and 5.8S region were highly conserved among the six cultivars and contained some motifs that are conserved across Viridiplantae. However, the ITS2 secondary structure for the two native cultivars, Sayah and Jazan, was distinct from the other cultivars, which confirms the applicability of the ITS2 sequence in distinguishing between genetically close taxa. Additionally, the phylogenetic analysis of the six investigated cultivars and 31 pearl millet accessions from the NCBI database showed close relationships between the local accessions and NCBI accessions from India and France. However, the local cultivar Sayah appeared to be distinct from the other cultivars in the phylogenetic trees. This study provides insights into the polymorphism within local pearl millet cultivars which is important for the identification and conservation of these cultivars.

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.

Sign in / Sign up

Export Citation Format

Share Document