SENSORY EVALUATION OF TURKISH COFFEE WITH COCONUT OIL

ATLAS JOURNAL ◽  
2021 ◽  
Vol 7 (44) ◽  
pp. 2127-2141
Author(s):  
Melike YILMAZER

In this study, bringing a different perspective to Turkish coffee through an innovative formulation with coconut oil addition was aimed. It is important to create a new and desired taste and a marketable product other than the classical Turkish coffee, by sensorial analysis. For this purpose, after Turkish coffee was prepared in the standard formula, two different percentages of coconut oil (0.2 and 0.4%, by weight) were added to it. Turkish coffees prepared with the addition of coconut oil were presented to 22 untrained panelists for sensory evaluation. The panelists were also asked about their opinions on the product. Compared to Turkish coffee, most panelists noted that Turkish coffee samples with the addition of coconut oil had a pleasant aroma and left a smooth feel in the mouth. In addition, although sugar was not used in the preparation of Turkish coffee samples, most of the panelists mentioned that Turkish coffee samples with coconut oil have a sweeter taste compared to standard Turkish coffee. As a general evaluation of the panel, it was concluded that Turkish coffee samples with the addition of coconut oil were liked; the sample with one percentage was not preferred over the other percentage of coconut oil in formulation, significantly (p<0.05).

Author(s):  
Monika Rahardjo ◽  
Kristiawan Prasetyo Agung Nugroho ◽  
Greis Saibele

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.


1996 ◽  
Vol 14 (2) ◽  
pp. 128-143 ◽  
Author(s):  
R. Benrashid ◽  
M.W. Babich ◽  
G.L. Nelson

The introduction of thermal storage materials into wallboard can help to control the temperature fluctuations in the heating and cooling of a building. Thermal storage materials absorb or release heat in defined tempera ture ranges. Wallboard was treated with thermal storage materials, including hexadecane, 1-dodecanol, undecylenic acid, coconut oil and silicone wax. These treatments involved absorption of the compounds into the wallboard. The de sired uptake of material into wallboard was approximately twenty-five percent. The uptake rate for silicone was lower than for the other materials. Most of the energy storage materials are organic, therefore their odor, smoke production, and flammability are a concern. The flammability properties of wallboard samples containing these materials were studied using the E-662 NBS Smoke Chamber and the E162 Radiant Panel Test. The results showed that silicone wax, undecylenic acid and coconut oil treated wallboard samples have superior flame retardent properties compared to wallboard treated with hexadecane, and 1-dodecanol. Silicone wax has a lower latent heat for the phase change as measured by differential scanning calorimetry (DSC) as compared with the other materials. To obtain better flammability properties of treated wallboard, the surface was coated with an epoxy paint containing aluminum trihydrate or magnesium hydroxide. Radiant Panel studies showed a major reduction in flame spread fac tor (Fs) and heat release factor (Q), compared to treated wallboard. However, NBS Smoke Chamber studies in the flaming and non-flaming mode did not show improvement in smoke generation for coated samples. NBS Smoke Cham ber results showed that silicone treated wallboard without any coating yielded lower smoke in the non-flaming mode over other energy storage materials, even when protected by a flame retardant paint. Dodecanol showed lower smoke pro duction in the flaming mode versus other samples.


In 1886, on continuously charging up the needle of Sir William Thomson’s bifilar quadrant electrometer, No. 5, made by Messrs. White, of Glasgow, and in use at the laboratories at the Central Institution, it was noticed that the deflection of the needle, when the same P. D. (potential difference) was maintained between the quadrants, instead of steadily increasing, first increased and then diminished, so that both for a large charge on the needle as well as for a small, the sensibility of the instrument was small. A similar effect had been described by Dr. J. Hopkinson in the Proceedings of the Physical Society,’ vol. 7, Part I., for the previous year, and the explanation he gives of this curious result is that if the aluminium needle be below the centre of the quadrants the downward attraction of the needle, which increases with the square of the needle’s charge, increases the pull on the bifilar suspension, and so for high charges more than compensates for the increased deflecting couple due to electrical action. On raising, however, the needle of our electrometer much above the centre of the quadrants, the anomalous variation of sensibility of the instrument, with increase of charge in the needle, did not disappear, and even when the needle was raised so that it was very close to the top of the quadrants, and when, if Dr. Hopkinson’s explanation were correct, the sensibility (or deflection correspond­ing with a given P. D. between the quadrants) ought to have been very great for a large charge on the needle, it was, on the contrary, found to be small. As the needle had been somewhat damaged while the instrument was in the possession of the late Mr. Cromwell Yarley, before it was so kindly made over to the Central Institution by his son, Mr. Cromwell Yarley, Junior, together with other apparatus belonging to his father, a new needle, platinum wire, and weight, were obtained from Messrs. White. On suspending the new needle with the fine platinum wire and weight, as received from Messrs. White, the needle was found to have two modes of vibration, one the ordinary slow one, when the platinum weight turned in the acid at the bottom of the Leyden jar, and the other a very quick one, due to the twisting of the wire itself without the weight moving. This quick vibration was removed by replacing the fine platinum wire supplied by Messrs. White with a somewhat thicker one. The quadrants were adjusted for symmetry, the silk fibres tightened so as to have equal tension, as shown by the sensibility for a given potential of the needle, being a minimum, and the electrometer again tried, but it was still found that when the quadrants were close to one another, and when, therefore, as the needle was best shielded from external action, the standard formula for the electrometer might be expected to be most nearly fulfilled, the sensibility as before, first increased as the charge in the needle was increased, and then steadily diminished for further increase of charge on the needle. It was now, however, observed that, if the distance separating the quadrants was increased to inch, the sensibility tended to a limit for a large charge instead of first increasing and then diminishing.


Author(s):  
Siti Nuurul Huda Mohammad Azmin ◽  
Nurul Aqilah Yosri ◽  
Nur Solehin Sulaiman ◽  
Mohd Shukri Mat Nor ◽  
Palsan Sannasi Abdullah

Author(s):  
D. Govindammal ◽  
M. Seethalakshmi ◽  
S. Thangaraj

The present study was conducted to evaluate the effect of physicochemical and phytonutients qualities of aloevera gel fortified yoghurt. Three different concentration of yoghurt were developed with 10, 15 and 20 percent of aloevera gel addition. Based on sensory evaluation,the sample AY2 has scored higher in the overall acceptance among the samples. On the other hand, the pH and titratable acidity were found to be inversely proportional to the concentration of alovera gel addition in yoghurt. In theresults offat content that all the experimental samples were shown gradual decreasing effect when compared with the control sample. As per the result of protein, Vitamin C and minerals of experimental samples have foundconstant effect when compared to control sample.The content of fiber was absent in control whereas in the aloevera gel concentrated samples AY1, AY2 and AY3 contains 0.19, 0.23 and 0.26 respectively. On the qualities of phytonutrients of steroids, saponins, phlabotannin and anthroquinone were founde in all the samples except control.


2021 ◽  
Vol 11 (6) ◽  
pp. 34-47
Author(s):  
Sumathy. T ◽  
Maheshkumar V.P ◽  
Jaikumar. S

Lipids are the major contributors of taste, texture and energy of a diet. Changes in the intake of dietary fats bring about varied serum cholesterol levels as well the other factors that cause risk of chronic diseases. It has been established over years that the risk of CAD and other chronic health problems are not significantly influenced by the dietary saturated fatty acids (SFAs). Many recent researches also reported that the SFAs present in dairy products and coconut oil are very helpful in improving the health of an individual. Even though enhancement of inflammation and augmentation of the chronic ailments by V6 polyunsaturated fatty acids (PUFAs) have been reported widely, the V3 PUFA’s take the other side and act to counter the ill effects. Obesity and other associated health issues arise mainly due to the use of diets rich in carbohydrates instead of saturated fats. The benefits of replacing these carbohydrates and others with alternative nutrients have been well established with known mechanisms which bring down the adverse effects. The quality of fat may bring about chronic degenerative effects in the later stages. The use of fat and its types is shifted towards a pattern of healthy diet wherein the food may include a variety of different fats even at high levels. The present scenario of the researches in public health is mainly centered with the analysis of the association between dietary fat, level and quality, its impact on the risk of chronic diseases and cure. Thus, this review focuses on the need to re-examine the use of dietary fats and their clinical implications.


2009 ◽  
Vol 6 (1) ◽  
pp. 86-98
Author(s):  
Baghdad Science Journal

This study was conducted on five kinds of local soybean seeds (Ibaa, Hawija, Taqa.2, Lee74 and Hassan). The chemical analysis results showed that Hawija soybean has the highest percent of protein which was 38-08%, The amino acid percent was also higher than the other kinds(lysine, Thereonine and Tryptopham), and being 389,250,81 mg/gm nitrogen respectively Both amino acids were important for child nutrition. Hawija was selected, being the best for proteins and basic amino acids, and was utilized in preparation of the adjunct baby food formula. Eighteen formulas had been prepared by using soybean flour kind(Hawija), wheat flour kind (Abu gharib) and full fat powder milk (NIDO). Each formula contained 20% protein as recommended by F.A.O, W.H.O and Iraqi standard. The chemical analysis results showed that formulas had low moisture content(3.18-3.60%) and high carbohydrate content (59.10-60.12%), The protein and fat content was 19.23-20.81 and 14-4.35% respectively. The content of ash of the formulas were(2.50-3.23%),the calorie value was 430.17-432.42 K.cal /100 gm sample.the sensory evaluation showed that, the formulas with high contain in whole cream powder of milk or wheat flour, obtained higher sensory evaluation grades.


2020 ◽  
Vol 71 (05) ◽  
pp. 421-426
Author(s):  
JUNJIE ZHANG ◽  
XIANYI ZENG ◽  
MIN DONG ◽  
WEIBO LI ◽  
HUA YUAN

With the rapid development of garments recommendation systems, more and more garment knowledge base have been widely developed. The research in this paper aims to build a garment knowledge base in order to help general consumers to identify the most relevant products satisfying their specific requirements. We design four experiments for building this knowledge base by 8 pairs of normalized sensory evaluation criteria for describing both consumers’ expectations and product profile. The theory of fuzzy composition technology is applied for setting up garment knowledge base which can be used for consumer-oriented intelligent garment recommendation system. Compared with the other knowledge base, this knowledge base is more robust and more interpretable owing to its capacity of handling vague, imprecise, uncertain, or ambiguous.


2021 ◽  
Vol 28 (2) ◽  
pp. 199-206
Author(s):  
G. S. OJEWOLA ◽  
G. I ONWUKA

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.


Author(s):  
Asiye Akyildiz ◽  
Feyza Kiroglu Zorlugenc ◽  
Hakan Benli ◽  
Salih Aksay ◽  
Hasan Fenercioglu

Changes in color and total phenolic content of different persimmon varieties (Türkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and dehydrated Morali persimmons had a darker color than the other varieties. Fresh Fuyu and dehydrated Hachia persimmons had higher a* values. Increased a* value indicated that sample color became red. In fresh fruit, b* values of astringent varieties were higher than non-astringent persimmons. During dehydration, b* values of non-astringent persimmons (Morali and Fuyu) were decreased continuously. Hue* values of Fuyu variety were lower than the other varieties. In the dehydration process, hue* values of all varieties were decreased. In phenolic contents of dehydrated Hachia and Türkay varieties, 93.55% and 79.12% reduction were observed respectively. In sensory evaluation, dehydrated astringent and non-astringent varieties had similar scores for astringency and taste characteristics. Fuyu, Türkay and Hachia varieties had similar color scores and their scores were higher than Morali samples.


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