scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops: Standard Sensory Practices

EDIS ◽  
2021 ◽  
Vol 2021 (3) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A. Sims
Keyword(s):  
Sample Preparation ◽  
Sensory Evaluation ◽  
Testing Environment ◽  
Medium Scale ◽  
Evaluation Practices ◽  
Horticultural Crops ◽  
The Third

This new 5-page publication of the UF/IFAS Environmental Horticulture Department is the third in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, summarizing the standard sensory evaluation practices established for testing environment, sample ballots, panelist recruitment, and sample preparation. Written by Sean M. Campbell and Charles A. Sims.

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Attributes

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Quality Control ◽  
Product Development ◽  
Economic Impact ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Crop Quality ◽  
Research Product ◽  
Medium Scale ◽  
Horticultural Crops

Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development and quality control, with very specific parameters outlined for its proper execution. Once the evaluation has been performed, the resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This publication is the first in a series designed to assist producers in the small to medium-sized sensory evaluation of their horticultural crops, outlining the sensory attributes essential to sensory evaluation.https://edis.ifas.ufl.edu/ep579

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Testing Methods

EDIS ◽  
2021 ◽  
Vol 2021 (3) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A. Sims
Keyword(s):  
Sensory Evaluation ◽  
Sensory Testing ◽  
Testing Methods ◽  
Medium Scale ◽  
Horticultural Crops

This new 7-page publication of the Environmental Horticulture Department is fourth in a series designed to assist small-to-medium-sized producers in the sensory evaluation of their horticultural crops, summarizing the discrimination and preference sensory testing methods available, with the guidelines outlined in this publication taken from the 2nd edition of Sensory Evaluation Of Food: Principles And Practices (Lawless and Heymann 2010). Written by Sean Campbell and Charles Sims.

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Measuring Responses

EDIS ◽  
2020 ◽  
Vol 2020 (3) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Sensory Evaluation ◽  
Measurement Techniques ◽  
Main Principle ◽  
Medium Scale ◽  
Horticultural Crops ◽  
Sensory Tests

When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, outlining the types of data and sensory measurement techniques utilized in sensory evaluation. Written by Sean Michael Campbell and Charles A. Sims, and published by the UF/IFAS Environmental Horticulture Department.https://edis.ifas.ufl.edu/ep582

scholarly journals KEBIJAKAN PEMBANGUNAN PEMBERDAYAAN USAHA INDUSTRI TAPIOKA DI KABUPATEN PATI

2019 ◽  
Vol 10 (2) ◽  
pp. 83-93
Author(s):  
Suroso Suroso
Keyword(s):  
Economic Development ◽  
Social Development ◽  
Raw Materials ◽  
Economic Value ◽  
Secondary Data ◽  
Quantitative Approach ◽  
Medium Scale ◽  
The Third ◽  
The Social

ENGLISHPati Regency has a great potential in tapioca industries but the products are not feasible for big industries. Objectives of the research are: (1) to analyze the availability of raw materials for tapioca industries; (2) to analyze the role of tapioca industries in economic development; (3) to analyze the role of tapioca industries in social development; and (4) to analyze the competitiveness of tapioca industries in the study area. The research uses descriptive-quantitative approach. The research uses primary and secondary data. Data collecting uses techniques of interview, field-events and document observation. The analysis uses descriptive. There are some findings in the research. Firstly, the existing product of tapioca has a proportion rate 83.169% of the local raw materials. Secondly, the role of tapioca industries in the economic development is relatively good, in the second rating position among small and medium scale industries with the economic value 233,239,350,000 Rupiahs monthly. Thirdly, the role of tapioca industries in the social development is relatively good, in the third rating position among small and medium scale industries by employing of 3,617 workers. Fourthly, the competitiveness of tapioca industries in the study area is not relatively optimal, which is indicated by: (a) selling out raw materials, (b) the big industries are not willing to use the local tapioca products because of not feasible quality. INDONESIAKabupaten Pati memiliki potensi besar dalam industri tapioka tetapi produk tapioka dianggap kurang layak bagi industri besar. Tujuan Penelitian untuk : (1) menganalisa ketersediaan bahan baku usaha industri tapioka, (2) menganalisa peran usaha industri tapioka dalam pembangunan ekonomi, (3) menganalisa peran usaha industri tapioka dalam pembangunan sosial penyerapan tenaga kerja, (4) menganalisa daya saing usaha industri tapioka di area studi. Penelitian ini menggunakan pendekatan deskriptif kuantitatif. Penelitian menggunakan data primer dan data sekunder. Pengumpulan data dengan teknik wawancara, observasi lapangan dan observasi dokumen. Analisis data secara analisis deskriptif. Ada beberapa temuan dalam penelitian ini. Pertama, eksistensi produksi tapioka berada pada proporsi sebesar 83,169% dari potensi bahan baku lokal yang tersedia. Kedua, peran usaha industri tapioka dalam pembangunan ekonomi relatif baik, menempati peringkat 2 diantara UKM unggulan daerah dengan nilai ekonomi produksi per bulan sebesar Rp233.239.350.000,00. Ketiga, peran usaha industri tapioka dalam pembangunan sosial penyerapan tenaga kerja relatif baik, menempati peringkat 3 diantara UKM dengan penyerapan tenaga kerja sebanyak 3.617 orang. Keempat, daya saing usaha industri tapioka di area studi relatif kurang optimal terindikasi: (a) sebagian bahan baku lokal (ketela) dijual ke luar daerah karena penawaran harga yang kurang kompetitif, (b) perusahaan besar belum mau menggunakan produk tapioka tersebut dengan alasan kualitas kurang layak.

scholarly journals Analysis of crude mineral sample preparation schemes

2020 ◽  
pp. 68-78
Author(s):  
Vladimir Z. Kozin ◽  
Keyword(s):  
Sample Preparation ◽  
Mass Fraction ◽  
Sample Mass ◽  
The Third ◽  
Multi Stage ◽  
Mineral Sample ◽  
Model Scheme ◽  
Paradoxical Growth ◽  
Selection Of

Introduction. Sample preparation schemes are multi-stage. Sample reduction in the process of preparation introduces extra inaccuracy in the result of sampling, consequently, sample preparation schemes inaccuracy should be calculated with further selection of its rational parameters. Research methodology is based on calculation by the formula of sample reduction random inaccuracy. Inaccuracy calculation of a sample preparation scheme. Calculation has been carries out of the scheme recommended by GOST 14180-80. Paradoxical growth of inaccuracy of sample preparation has been shown with ore homogeneity growth. Determination of sample mass by the stages of preparation. Standards and techniques of ore and nonferrous metals concentrates sampling for the creation of sample preparation schemes recommend finding the coefficient in minimum mass formula depending on the mass fraction variation coefficient in the sampled product. Sample preparation is carried out in laboratory conditions, and sample mass cannot depend on this coefficient of variation. Sample inhomogeneity in the laboratory depends only on the inhomogeneity of separate lumps of a sample. Sample inhomogeneity in the preparation laboratory is defined by lump dispersion, and the coefficient is the function of this dispersion, admissible inaccuracy of sample reduction and the dimensions of grain impregnations of the mineral which contains the analyte. 78 "Izvestiya vysshikh uchebnykh zavedenii. Gornyi zhurnal". No. 1. 2020 ISSN 0536-1028 For each factory, individual coefficient can be found, and sample masses can be calculated by the stages of preparation. Analysis of sample preparation schemes. Sample preparation scheme inaccuracy formula is given. Calculation and analysis of the model scheme of sample preparation according to GOST 14180-80 have shown that at the third crushing stage the sample is advisable to be crushed not up to 3, but up to 2 mm, and the recommended sample size at the final stage 8.08 hardly improves the result of preparation, that is why the previous recommendation of 0.1 mm can be used.

Effect of Flour Extraction Rate on the Sensory Evaluation of Iraqi Flatbread

2020 ◽  
Vol 16 ◽  
Author(s):  
Abeer S. Alhendi ◽  
Dhafer Z. Al- Shalchi ◽  
Rana T. Alsallami ◽  
Zahraa S. Alobaidy
Keyword(s):  
Sensory Evaluation ◽  
Production Line ◽  
Extraction Rate ◽  
Sensory Acceptability ◽  
The Third ◽  
Fiber Consumption ◽  
Cereal Fiber ◽  
Hedonic Scale ◽  
Texture Attributes ◽  
Color Attribute

Background: Increasing cereal fiber consumption is a trend worldwide nowadays because of the health benefits of fiber. Increasing flour extractionn rate is a way to increase fiber consumption. Methods: Three high extraction rate flours were produced (80%, 85%, and 92%) to make Iraqi flatbread. The produced flour was obtained from a big scale technical mill (10 tons/ h, Altaji mill) by changing roll adjustment or merging bran output with the flour from the production line. The bread samples were evaluated for sensory acceptability using 9-points hedonic scale for palatability, flavor, and freshness, and using the just-about-right scale for color and texture attributes for three sequencing days. Results: Significant differences for palatability, color, and flavor attributes between slices of bread produced from 80% and 92% extraction rates flours were observed. There were no significant differences between the treatments for other attributes for the first day. In the second day, there were significant differences for color attribute between 92% extraction rate flour and other treatments. While the third day, there were no significant differences between the treatments for all attributes. The results also indicated that there were no significant differences in the studied attributes within the same treatment in different days. Conclusion: Iraqi consumers preferred bread prepared from lower extraction rates compared to higher, and it is mostly because of the color factor.

scholarly journals Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues

2021 ◽  
Vol 51 (3) ◽  
Author(s):  
Paola Casagrande Alda ◽  
Melina Franco Coradini ◽  
Ana Paula Sartório Chambo ◽  
Stefane dos Santos Correa ◽  
Jane Martha Graton Mikcha ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Evaluation ◽  
Water Activity ◽  
Technological Innovation ◽  
Nile Tilapia ◽  
Nutritional Value ◽  
Acceptance Rate ◽  
Pork Meat ◽  
Food Sector ◽  
The Third

ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, chemical composition, calcium, collagen, pH, Aw, colour, texture and formulation cost. Mortadella was within the recommended microbiological standards. Tilapia mortadella had higher levels of moisture, ash, calcium and collagen, higher pH and lower water activity when compared to other species. The tilapia mortadella had lower brightness, higher chroma a * and intermediate chroma b *, compared with the others. The texture of tilapia mortadella was better in terms of hardness, gumminess and chewability, the values of which were lower. The chicken mortadella had a higher acceptance rate; however, that of tilapia was also high, while all evaluated attributes of pork received the worst grades. Nile tilapia mortadella is a technological innovation that can be introduced into the food sector with good nutritional value and a good acceptance index.

scholarly journals Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties

2000 ◽  
Vol 24 (2) ◽  
pp. 134-148
Author(s):  
O. F. Al- Delami ◽  
Shalan A. Al- Mashikhi ◽  
Hannan T. Al- Azawi
Keyword(s):  
Sensory Evaluation ◽  
Corn Starch ◽  
Rice Flour ◽  
Water Soluble ◽  
Protein Fractions ◽  
Tomato Juice ◽  
The Third ◽  
Sarcoplasmic Proteins ◽  
Meat Proteins ◽  
Starch Potato

This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn starch, potato , oil, salt and spices, the second recipe contained tomato juice, naringe juice, oil, salt and spice; while the third recipe contained rice flour. naringe juice, oil, salt and spice. Chemical and sensory evaluation were carried out on these recipes . Myofibrial proteins (actin, myosin , and stroma proteins I.E. collagen and elastin) were lyophilized in order to prepare different soup recipes and study its sensory characteristics . 

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