scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-Dried Sweet Whey

2020 ◽  
Vol 51 (3) ◽  
pp. 75-85
Author(s):  
S. Boudalia ◽  
Y. Gueroui ◽  
B. Boumaza ◽  
A. Bousbia ◽  
M. Benada ◽  
...  
Keyword(s):  
Raw Materials ◽  
Consumer Acceptance ◽  
Small Scale ◽  
Whey Powder ◽  
System A ◽  
Freeze Dried ◽  
Sweet Whey ◽  
Colour Parameters ◽  
Sensory Qualities

Abstract For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P < 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P < 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

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

Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 279-287
Author(s):  
L.E. Mopera ◽  
P.M. Saludo ◽  
F.P. Flores ◽  
B.R.R. Oliveros ◽  
W.T. Tan
Keyword(s):  
Raw Materials ◽  
Salt Content ◽  
The Philippines ◽  
Human Consumption ◽  
Crude Fibre ◽  
Alternative Source ◽  
Sensory Qualities ◽  
Salted Duck Eggs ◽  
Made In

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.

scholarly journals Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4291 ◽  
Author(s):  
Xiaohuang Cao ◽  
Jianping Chen ◽  
Md. Nahidul Islam ◽  
Wanxiu Xu ◽  
Saiyi Zhong
Keyword(s):  
Energy Consumption ◽  
Sensory Evaluation ◽  
Vacuum Drying ◽  
Volumetric Heating ◽  
Microwave Vacuum Drying ◽  
Sensory Qualities ◽  
Drying System ◽  
Litchi Fruit ◽  
Heating Profiles

To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).

scholarly journals Assessment of Quality Characteristics of Boiled Yam Tubers Available in Bangladesh

2020 ◽  
Vol 18 (1) ◽  
pp. 173-182
Author(s):  
FN Jahan ◽  
MA Rahim ◽  
MM Hossain ◽  
MH Rahman ◽  
MAZ Chowdhury ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Winter Season ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Current Paper ◽  
The People ◽  
Underutilized Crop ◽  
Two Samples ◽  
Sensory Qualities

Tuber of yam (Dioscorea spp.) is one of the important foods widely popular in several countries. In spite of its assignment in the category of underutilized crop, the tubers of yam are consumed by the people of Bangladesh in different forms. The current paper has made an endeavor to evaluate the sensory qualities of boiled yam tubers by the panel of evaluators. The quality parameters that were considered for evaluation of boiled yam tubers were ease of peeling, poundability, discoloration of water after boiling, color and texture, bitterness, sweetness, etc. Evidently, it was possible to judge the quality of yams based on the sensory evaluation as it is one of the important steps for acceptability of foods and their subsequent usages. Around 31 tuber samples were harvested during the winter season from the Germplasm Centre of Bangladesh Agricultural University. Amongst the 31 samples, 24 came under the category of ‘easy to peel’, and ‘difficult to peel’ were only 7 samples. Regarding the color after cooking, 19 samples were “white, not colored”, whereas, 3 samples were intermediate and 9 samples were highly colored; might be attributed by the presence of phyto-compounds. Nevertheless, two samples i.e. RHMF002 and RMHF010 were found to possess most of the favorable sensory characters in terms of discoloration of water after boiling, sweetness, bitterness, texture, poundability, etc. SAARC J. Agri., 18(1): 173-182 (2020)

KOMBINASI HERBA SELEDRI (Apium graveolens, L) DAN DAUN LIDAH BUAYA (Aloe vera, L) SEBAGAI MINUMAN HERBAL INSTAN

2014 ◽  
Vol 6 (2) ◽  
pp. 37
Author(s):  
Heru Agus Cahyanto
Keyword(s):  
Blood Pressure ◽  
Synergistic Effect ◽  
Raw Materials ◽  
Aloe Vera ◽  
Apium Graveolens ◽  
Consumer Acceptability ◽  
Lower Blood Pressure ◽  
Lower Blood

The purpose of this study was to determine the quality of herbal raw materials and consumer acceptability to  the instan tea. Celery and  aloe vera leaf have an ability to lower blood pressure. The combination of these two herbs are expected to have a synergistic effect in  this instant tea. The formulation tea showed the appropriate with the  requirements and no difference in taste, color and odor in statistic of the three formulations.Keywords:  formulation, celery, aloe vera

scholarly journals Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review

2020 ◽  
Vol 8 (3) ◽  
pp. 690-702
Author(s):  
Fabian Dominicus Mihafu ◽  
Joseph Yohane Issa ◽  
Moses Witness Kamiyango
Keyword(s):  
Sensory Evaluation ◽  
Raw Materials ◽  
Objective Assessment ◽  
Food Product ◽  
Food Products ◽  
Assessment Tools ◽  
Toxic Substances ◽  
Quality Of Food ◽  
Food Product Development

The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products that reflect the value of the price they pay for them. The nature of raw materials and ingredients reflect the quality of food products in the market. Raw materials as well as packaging materials should be purchased based on the quality specifications that suppliers should adhere to. This review aimed at highlighting the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products. Objective tests are used to measure one particular attribute of a food product rather than its overall quality. They are generally rapid, reliable and repeatable. On the other hand sensory methods measure the reaction to stimuli resulting from the consumption of a product. Sensory testing is often used to determine consumer acceptability of a food product and contributes to the design of quality systems hence considered as a technical support for quality assurance during food production. Not only that but also it helps to obtain feedback for making decisions and carrying out proper modification of a particular food product. Therefore objective methods and sensory evaluation are indispensable tools for routine quality control of new food products as well as the existing ones.

scholarly journals Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

2021 ◽  
Vol 5 (01) ◽  
pp. 67-74
Author(s):  
Bunty Maskey ◽  
Ashish Paudel ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Consumer Acceptability ◽  
Barley Flour ◽  
The Mean ◽  
Level Of Significance

The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).

scholarly journals The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3120 ◽  
Author(s):  
Yu-Shu Zhang ◽  
Gang Du ◽  
Yu-Ting Gao ◽  
Li-Wen Wang ◽  
Dan Meng ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Red Wine ◽  
Sensory Properties ◽  
The Other ◽  
Aroma Profile ◽  
Volatile Analysis ◽  
Evaluation Scores ◽  
Hue Angle

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

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