scholarly journals Utilizing Consumer Perception of Edamame to Guide New Variety Development

2021 ◽  
Vol 4 ◽  
Author(s):  
Renata Carneiro ◽  
Susan Duncan ◽  
Sean O'Keefe ◽  
Dajun Yu ◽  
Haibo Huang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Validation Study ◽  
Market Demand ◽  
New Variety ◽  
Breeding Lines ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Screening Study ◽  
Hedonic Scale ◽  
The U.S

Consumption of edamame (vegetable soybeans) has increased significantly in the U.S. over the last 20 years. Although market demand has been increasing, most edamame is still imported from Asian countries. A team of multistate plant-breeding programs in the mid-Atlantic and Southeast U.S. has focused on developing new breeding lines that grow well in the U.S. and deliver what domestic growers, processors and consumers need and expect from their edamame. In our study, sensory evaluation was used to identify edamame genotypes and sensory attributes preferred by consumers to support breeding selection criteria. In the first year (reported as our “screening study”), 20 edamame genotypes were grown in three locations: Newport, AR, and Blacksburg and Painter, VA. In the second year (reported as our “validation study”), 10 edamame genotypes selected after our screening study were grown in Blacksburg and Painter, VA, Portageville, MO, and Stoneville, MS. In both years of research, untrained participants (adults; vegetable consumers not allergic to soy; N ≥ 50) used a traditional 9-point acceptability (hedonic) scale (1 = “dislike extremely”; 9 = “like extremely”) to evaluate overall-liking, aroma, appearance, taste, and texture, and a 5-point scale (1 = “not sweet,” 5 = “extremely sweet”) to evaluate sweetness intensity. Next, participants used a check-all-that-apply (CATA) list of selected sensory terms to describe the sensory characteristics of each edamame sample. Overall acceptability of edamame genotypes was significantly different among all genotypes (p < 0.05). Samples described as “bitter,” “sour” (flavor) or “starchy” (texture) were associated with lower acceptability scores while “salty” and “sweet” (flavor) were correlated with higher acceptability. Sensory data from the screening study were used to select the best genotypes by use of a defined decision process based on the consumer data. The validation study tested the selection decisions and further supported the genotype choices. Sensory evaluation is a powerful tool to direct breeders to improve market acceptability and develop new edamame genotypes. Both screening and validation studies illustrate the significant role of consumer sensory data in support of genotypes targeted for domestic (U.S.) production.

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 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

Genotype-by-Environment Interaction in Sweet and Bitter Sensory Attributes of Peanut

1997 ◽  
Vol 24 (2) ◽  
pp. 117-123 ◽  
Author(s):  
H. E. Pattee ◽  
T. G. Isleib ◽  
F. G. Giesbrecht
Keyword(s):  
Sensory Evaluation ◽  
Genotype By Environment Interaction ◽  
Sensory Attributes ◽  
Environment Interaction ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
Sensory Data ◽  
Arachis Hypogaea L ◽  
Efficient Scheme ◽  
The Mean

Abstract Although there have been recent studies of the roasted peanut sensory attribute of roasted peanut (Arachis hypogaea L.), there is little information on the factors influencing the sweet and bitter attributes. A study was conducted to test the significance of the effects of genotype, environment, and their interaction on the sweet and bitter attributes, to estimate genotypic means of these sensory attributes, and to determine an efficient scheme of resource allocation for multiple-site testing of breeding lines for sweet and bitter attributes. Samples of sound mature kernels from 17 genotypes grown at 42 different location-year combinations were stored under 5 C and 60% RH, roasted to nearly common color, ground into paste, and tasted by a trained sensory evaluation panel. Results for the roasted peanut attribute were similar to those found in previous studies. Significant variation among years was observed for bitter but not for sweet. There were no consistent differences among the three main peanut production regions for either attribute, but there was significant year-by-region interaction for sweet. Variation among locations within years and regions was significant for both attributes as was variation among genotypes. The mean flavor profile for the runner market class was significantly better than the mean for the virginia class in sweet, bitter and roasted peanut, but the distributions of the two classes did overlap. Significant correlations of genotypic means for the three attributes indicated that chemical assays for currently unidentified sweet or bitter principles could be used for indirect selection to improve roasted peanut attribute without the need for expensive and time-consuming sensory evaluation. Significant genotype-by-year interaction for bitter makes it necessary to acquire sensory data from 2 yr with three replications at each of four locations or two replications at each of five locations to differentiate statistically between means differing by half a flavor intensity unit. The precision of comparisons for sweet and roasted peanut will be more precise than that for bitter at a given arrangement of testing resources.

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

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. 

scholarly journals EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

2021 ◽  
Vol 28 (2) ◽  
pp. 199-206
Author(s):  
G. S. OJEWOLA ◽  
G. I ONWUKA
Keyword(s):  
Sensory Evaluation ◽  
Positive Response ◽  
Quality Characteristics ◽  
The Other ◽  
Organoleptic Properties ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Hedonic Scale ◽  
Meat Samples

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.

scholarly journals Studies on physical attributes and processing suitability of sapota cultivars

2019 ◽  
Author(s):  
Harsimrat K. Bons ◽  
Jagbir Rehal
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Average Weight ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Cricket Ball ◽  
Physical Attributes ◽  
Hedonic Scale

Sapota (Manilkara achras L.) is one of the major crops of India, commonly known as Chikoo and has good nutritional properties. The physical properties of two varieties of sapota viz. cricket ball and kallipati were determined to facilitate the designing of grading machines. It was found that the average weight and values of length, breadth and thickness for cricket ball were 51.63g, 41.7mm, 46.2mm and 46.3mm whereas for kallipati they were 58.13g, 46.9 mm, 46.8 and 47.0mm respectively. The TSS values for cricket ball was 26.25 and for kallipati 25.37°B and their respective acidity were 0.16% and 0.18%. Jam was prepared from two varieties of sapota viz. cricket ball and kallipati to determine their processing suitability. The sensory evaluation of the samples revealed that the jam prepared from cricket ball variety obtained higher overall acceptability scores (7.86) on a 9 point hedonic scale owing to the higher values for appearance and taste. The B:C ratio for sapota jam was found to be 1.87 showing its viability for processing the fruit into jam.

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].

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