scholarly journals Development of Sugar Free and Fortified Chocolates with D-Optimal Design Approach

2021 ◽  
Vol 10 (1) ◽  
pp. 28-33
Author(s):  
Aishwarya Paranjape ◽  
Sachin Sonawane ◽  
Sonal Patil
Keyword(s):  
Response Surface Methodology ◽  
Optimal Design ◽  
Calorific Value ◽  
Glycaemic Index ◽  
Organoleptic Evaluation ◽  
Life Study ◽  
Overall Acceptability ◽  
Dragon Fruit ◽  
Hedonic Scale ◽  
Sugar Replacers

The increasing numbers of overweight or chronically obese individuals have led the market to produce sweet snacks and desserts that are low in calories, low in fat or low in sugar. Sugar replacers have low calorific value and lower glycaemic index as compared to sucrose which not only helps in controlling weight but also is safe for diabetics. The study is aimed to develop a sugar free chocolate by using a combination of various zero calorie sweeteners i.e., stevia, isomalt and erythritol through response surface methodology (RSM). The final run optimized by RSM consists of 21.9g cocoa butter, 5.1g erythritol, 0.10g stevia and 14.9g isomalt. Organoleptic evaluation of modified chocolates was evaluated using 9 point hedonic scale for the parameters like, appearance, color, aroma, taste, texture, mouthfeel, aftertaste and overall acceptability. The overall acceptability of sugar free chocolates was found to be 8.9. Further, the fortification of chocolates was done with the help of vitamins and minerals rich fruit powders such as beetroot powder, jamun seed powder and pink pithaya powder (dragon fruit). Vitamins and minerals analysis was performed for sugar free chocolate fortified with beetroot. Shelf-life study of sugar free chocolate fortified with beetroot was carried out.

Development of compressed meat based bar using response surface methodology

2017 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
K. Jayathilakan ◽  
Rajkumar Ahirwar ◽  
Khudsia Sultana ◽  
M. C. Pandey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Applied Pressure ◽  
Quadratic Model ◽  
Central Composite Rotatable Design ◽  
Protein Percentage ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Hedonic Scale ◽  
Central Composite

<p>Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm<sup>2</sup> yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.</p>

scholarly journals Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles

2018 ◽  
Vol 6 (1) ◽  
pp. 148-156 ◽  
Author(s):  
Divya Chauhan ◽  
Krishan Kumar ◽  
Shiv Kumar ◽  
Harish Kumar
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Calorific Value ◽  
Loaf Volume ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Oat Flour ◽  
Processed Products ◽  
Different Levels

Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.

scholarly journals Development and optimization of flaked breakfast cereal processing parameters and formulation, incorporated with banana pulp and peel, using response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 45-53
Author(s):  
H.X. Tay ◽  
C.H. Kuan ◽  
G.H. Chong
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Processing Parameters ◽  
Banana Peel ◽  
Breakfast Cereal ◽  
Life Study ◽  
Overall Acceptability ◽  
Balanced Diet ◽  
Significant Difference ◽  
Corn Flakes

Breakfast cereal plays an important role in a balanced diet. In Malaysia, tons of highly nutritious banana peels, overripe, oversupplied and rejected bananas end up in food waste, as a result of high production and consumption of banana. Thus, this study aimed to produce flaked breakfast cereal with banana pulp, banana peel and cornmeal through oven -baking. Baking temperature, baking time and volume of banana pulp and peel mixture were optimized by using response surface methodology (RSM) to achieve desired fracturability and yellowness. Through this study, fracturability (R2 = 0.98, P≤0.05) and yellowness (R2 = 0.99, P≤0.05) were found to be significantly related to the processing parameters and formulation of the flakes. The optimum processing parameters and formula obtained from this study were the baking temperature of 129.5°C, baking time of 15 mins and volume of banana pulp and peel mixture of 140 g. Besides, a sensory evaluation was conducted and compared among the optimized flakes and commercial corn flakes. Based on the results, there was a significant difference (P≤0.05) in aroma, appearance and taste but no significant difference (P>0.05) in mouthfeel and overall acceptability between both types of flakes. It was recommended that the shelf-life study of the optimized flakes could be done for future study.

scholarly journals Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

2021 ◽  
Author(s):  
K. Rammya Molu ◽  
C.L. Sharon ◽  
Seeja Thomachan Panjikkaran ◽  
E.R. Aneena ◽  
P.S. Lakshmy ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Milk Powder ◽  
Sweet Taste ◽  
Cane Sugar ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Score Card ◽  
Physico Chemical ◽  
Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

scholarly journals Padronização de um produto de confeitaria diet com a metodologia de superfície de resposta

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Flávia Santos Twardowski Pinto ◽  
André De Lima Berzagui ◽  
Mariane Alves Palacios
Keyword(s):  
Response Surface Methodology ◽  
Experimental Design ◽  
Blood Sugar ◽  
Sensory Analysis ◽  
Quantitative Method ◽  
Market Demand ◽  
Overall Acceptability ◽  
Confectionery Products ◽  
Hedonic Scale ◽  
Confectionery Product

Resumo: O segmento de produtos de panificação e confeitaria tem aumentado como resposta à demanda do mercado. Dentro deste segmento destacam-se os produtos para fins especiais, os quais visam atender um público específico. Diante disso, este trabalho teve como objetivo a produção de um produto de confeitaria diet, um bolo. O produto tecnológico escolhido utilizou a batata Yacon que, ao contrário da batata convencional, não eleva as taxas de açúcar no sangue na mesma proporção que os produtos com altos índices glicêmicos. Dessa forma, para avaliar a influência das variáveis batata Yacon e adoçante no bolo produzido, foi realizado um planejamento experimental 22 com quatro pontos centrais. Os bolos produzidos foram analisados por 100 assessores sensoriais, através de um método quantitativo de Escala Hedônica estruturada de nove pontos. Como resultados, observou-se que as variáveis batata Yacon e adoçante, bem como a interação entre elas, não apresentaram efeito significativo para os atributos sensoriais de sabor, textura e cor. Já a variável adoçante foi significativa para o atributo odor, bem como a interação entre a batata Yacon e o adoçante. Para os atributos sabor residual e aceitação global, a variável batata Yacon também apresentou efeito significativo. Estatisticamente, pode-se concluir que valores maiores de batata Yacon proporcionam melhor aceitação do produto produzido. Palavras-chave: Análise sensorial. Batata Yacon. Bolo diet STANDARDIZATION OF A DIET PRODUCT WITH RESPONSE SURFACE METHODOLOGY Abstract: The segment of bakery and confectionery products has increased in response to market demand. In these segment products for special purposes has highlighted. This work aimed at producing a diet confectionery product. The technological product was made by Yacon, that does not raise the blood sugar rate in proportion to the products with high glycemic indexes. Thus, to evaluate the influence of variables Yacon and sweetener in the diet cake, it was performed an Experimental Design 22 with four central. The cakes were analyzed by 100 sensory assessors through a quantitative method of Hedonic Scale of nine points. Variables Yacon and sweetener, as well as the interaction between them showed no significant effect on the flavor, firmness and color. Sweetener was significant for the attribute odor, as well as the interaction between Yacon and sweetener. For attributes aftertaste and overall acceptability variable, Yacon also had a significant effect. It was observed that larger quantities of Yacon provide better acceptance of the product produced. Keywords: Sensory Analysis. Yacon. cake diet. 

Nutritional Evaluation of Biscuits Developed from Quality Protein Maize

2020 ◽  
Vol 57 (1) ◽  
pp. 88
Author(s):  
S. Arora ◽  
K. Grover
Keyword(s):  
G Protein ◽  
Good Alternative ◽  
Amino Acid Profile ◽  
Quality Protein Maize ◽  
Organoleptic Evaluation ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Insignificant Difference ◽  
Hedonic Scale

<p>Malnutrition is one of the causes of triple burden on the nation. It is decreasing in South Asian countries but still almost 83 million are suffering<sup>1</sup>. To combat the condition of malnutrition, bio-fortified crops are being developed. One of the crops which were developed is quality protein maize; maize with better biological value and balanced amino acid profile which helped in increasing the absorption of other vitamin A, calcium and carbohydrate 2. In this background, the present study was planned with an objective to develop biscuits with optimum sensory and nutritional attributes which can help in impeding malnutrition. The biscuits were subjected to organoleptic evaluation by the panel of 10 semi-trained judges. A 9- point hedonic scale was used for evaluating sensory attributes of the developed biscuits. There was insignificant difference between overall acceptability score of the developed biscuits but was highest for the biscuits developed from quality protein maize. The quality protein maize containing biscuits had high protein (8.11 g/100 g), ash (1.46 g/100 g), lysine (3.66 g/100 g protein), methionine (1.66 g/100 g protein), tryptophan (0.84 g/100 g protein), linoleic (25.57%), linolenic acid (1.66%) and in vitro protein (81.92%) and starch digestibility (53.18%) acceptability in comparison to wheat biscuits. Thus, incorporation of quality protein maize in the development of bakery products helped in improving the nutrient contents and thus is a good alternative to be used during feeding trial.</p>

scholarly journals Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology

1970 ◽  
Vol 28 (1) ◽  
pp. 45-54 ◽  
Author(s):  
D.M.H. A.H. Farah ◽  
Zaibunnisa, A.H Zaibunnisa, A.H ◽  
Misnawi Jati
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sensory Properties ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Overall Acceptability ◽  
Roasting Process ◽  
Roasting Condition ◽  
Hedonic Scale

Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology.

scholarly journals Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

2021 ◽  
pp. 30-36
Author(s):  
Smriti Sanyal ◽  
Sunita Mishra
Keyword(s):  
Food Additives ◽  
Uttar Pradesh ◽  
Sensory Attributes ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Tomato Pulp ◽  
Hedonic Scale ◽  
Fresh Tomato ◽  
Tomato Powder ◽  
Water Ratio

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) &  Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P &gt; 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P &lt; 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P &lt; 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

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