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 Storage on Sensory Acceptability and Oxidative Rancidity of Wheat Biscuits Fortified with Asparagus racemosus Root Powder

2020 ◽  
pp. 13-22
Author(s):  
Priyanka Rani ◽  
Varsha Rani ◽  
Renuka Jandu ◽  
A. Lavanya ◽  
Reena . ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Asparagus Racemosus ◽  
Oxidative Rancidity ◽  
Plastic Container ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Whole Wheat ◽  
Hedonic Scale

Aims: Asparagus racemosus is locally known as shatavari in India and possess a strong antioxidant and galactogogue activities. This study was aimed to reduce the bitterness of Asparagus racemosus root powder (ARRP) and to analyse the effect of storage on acceptability and oxidative rancidity of ARRP fortified biscuits. Study Design: Biscuits were developed substituting whole wheat flour with 5, 7.5 and 10 per cent of ARRP. Methodology: ARR were blanched to eliminate the bitterness in developed powder. Developed biscuits were analyzed for sensory characteristics using 9-point hedonic scale by 25 semi-trained panelists. Biscuits were packed in plastic zipper bags and stored in an airtight plastic container at room temperature for 90 days. Effect of storage period on sensory acceptability, fat acidity and peroxide value of biscuits was observed. Results: Blanching of A. racemosus roots at 80ºC temperature for 3 minutes reduced the bitterness of developed powder considerably. Results showed that biscuits were found to be ‘liked moderately’ on 9-point hedonic scale. During storage period of 90 days, the scores of sensory characteristics were decreased gradually for colour, appearance, aroma, taste, texture and overall acceptability, however biscuits were found acceptable by panellist. The increase in oxidative rancidity with the advancement of storage period was observed in terms of fat acidity (mg of KOH/g) and peroxide value (meq of O2/kg) in control as well as ARRP biscuits however, this increase was witnessed less in A. racemosus fortified biscuits than control. Conclusion: ARRP upto 10 per cent can be successfully used in the development of products with increased shelf life along with galactogogue activity.

scholarly journals Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed

2019 ◽  
pp. 1-5
Author(s):  
Arpana Tiwari ◽  
Sunita Mishra
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Wheat Bran ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Flaxseed Flour ◽  
Hedonic Scale ◽  
Phenolic Concentration

Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At this level of incorporation of flaxseed flour, the sensory properties of the product were affected i.e., flavour and taste wise, body and texture, colour and appearance and overall quality whereas 75% addition of flaxseed flour produced good results [2]. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased [1]. Data revealed that the overall acceptability of biscuit ranged from 9 to 7. This indicated that the recipes were found to fall under the category of ‘like extremely to like moderately’. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3].

scholarly journals Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

2019 ◽  
Vol 125 ◽  
pp. 108643 ◽  
Author(s):  
Eric Dugat-Bony ◽  
Pascal Bonnarme ◽  
Sébastien Fraud ◽  
Jessie Catellote ◽  
Anne-Sophie Sarthou ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Characteristics ◽  
Partial Substitution

scholarly journals Microbiological Quality Analysis and Shelf Life Evaluation of Dahi Available in Kashmir

2020 ◽  
pp. 1-8
Author(s):  
Farhat Anjum ◽  
◽  
Rukhsana Rahman ◽  
Murtaza Gani ◽  
◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Quality Analysis ◽  
Refrigerated Storage ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Life Evaluation ◽  
Sensorial Attributes ◽  
Hedonic Scale ◽  
And Storage

Four commercially produced dahi samples were stored under 0°C, 10 °C and 20 °C temperatures subjected to microbiological examination, pH, titrable acidity and sensory attributes at various temperatures for a period of seven days. The results indicated an increase in microbial activity parameters and titrable acidity with increase in temperature and storage period. pH of dahi samples decreased with an increase in temperature and storage period indicating increase in acidity. The studies for microbiological studies shows increase in TPC along with the increase in days of storage. Similar case was found in Yeast and mould as well as in Coliform count. The TPC at refrigerated storage was observed as (1.69±0.58)106 to (5.0±0.68)106 while as at 20°C temperature it was observed as (1.5±0.35)106 to (4.5±0.12)10. Similarly the Yeast and mould count at refrigerated storage was observed as (1.0±0.92)106 while as at 20 °C temperature it was observed as ( 1.5±0.36)106 .The different samples of dahi were analysed for various sensorial attributes for their acceptance by using 9 point hedonic scale. The scores obtained with respect to colour, flavour, taste and aroma show good results and overall acceptability. Overall acceptability was also found to decrease significantly (p <.05) with increase in days of storage under refrigerated conditions. The results of the storage studies indicated the significant (p < .05) decrease in pH with the days of storage under different temperature conditions.

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Meat Science ◽  
2014 ◽  
Vol 96 (3) ◽  
pp. 1325-1331 ◽  
Author(s):  
Haizhou Wu ◽  
Yingyang Zhang ◽  
Men Long ◽  
Jing Tang ◽  
Xiang Yu ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Properties ◽  
Partial Substitution

scholarly journals Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

2015 ◽  
Vol 4 (5) ◽  
pp. 165 ◽  
Author(s):  
Megan Kuikman ◽  
Colleen P. O'Connor
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Fruits And Vegetables ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Probiotic Yogurt ◽  
Sensory Qualities ◽  
Hedonic Scale

This study evaluated the effects of adding selected fruits and vegetables local to Mwanza, Tanzania on the sensory qualities of probiotic yogurt supplemented with <em>Moringa oleifera,</em> a local tree with a high micronutrient and protein content. A total of five samples were evaluated: 1) Probiotic yogurt (control), 2) <em>Moringa</em> probiotic yogurt, 3) <em>Moringa-</em>banana probiotic yogurt, 4) <em>Moringa</em>-sweet potato<em> </em>probiotic yogurt, and 5) <em>Moringa</em>- avocado probiotic yogurt. Consumers (n= 37) rated the five different samples on a 9-point hedonic scale for four sensory characteristics (flavour, appearance, texture and overall quality). The control sample and the <em>Moringa</em>-banana sample had significantly higher ratings (p&lt;0.05) than the <em>Moringa</em> sample for appearance, flavour, texture and overall quality. The <em>Moringa</em>-banana sample was not found to be significantly different than the control sample for all sensory characteristics (p&gt;0.05). Overall, the addition of banana to <em>Moringa</em> probiotic yogurt resulted in a product with comparable sensory qualities to probiotic yogurt alone.

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 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

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