scholarly journals Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2082
Author(s):  
Khemiga Khemacheevakul ◽  
John Wolodko ◽  
Ha Nguyen ◽  
Wendy Wismer
Keyword(s):  
Three Dimensional ◽  
Principal Component ◽  
Sensory Profile ◽  
Consumer Panel ◽  
Sweetness Intensity ◽  
Sensory Qualities ◽  
3D Printed ◽  
Hedonic Scale ◽  
Food Printing ◽  
Sensory Profiles

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

scholarly journals POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

2020 ◽  
Vol 5 (1) ◽  
pp. 9-16
Author(s):  
Nataliya A. Gorbunova
Keyword(s):  
Three Dimensional ◽  
Meat Products ◽  
Additive Technologies ◽  
Sensory Profile ◽  
Meat Industry ◽  
Meat Processing ◽  
Three Dimensional Printing ◽  
3D Printed ◽  
Key Aspects ◽  
Food Printing

Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and adapted for a particular consumer. The review presents historical aspects of the development of the additive technologies and their classification, examines advantages and drawbacks of the 3D food printing, discusses key aspects of safety of three-dimensional food printing and probable peculiarities of their labeling, analyzes potential possibilities of using the 3DP technology for meat processing and aspects influencing the possibility of printing and following processing of 3D printed meat products.

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

scholarly journals Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 54 ◽  
Author(s):  
Federica Bonello ◽  
Maria Cravero ◽  
Valentina Dell’Oro ◽  
Christos Tsolakis ◽  
Aldo Ciambotti
Keyword(s):  
Statistical Analysis ◽  
Geographical Origin ◽  
Central Italy ◽  
Principal Component ◽  
Climatic Conditions ◽  
Sensory Profile ◽  
Red Wines ◽  
Multivariate Statistical ◽  
Sensory Parameters ◽  
Sensory Profiles

NMR/IRMS techniques are now widely used to assess the geographical origin of wines. The sensory profile of a wine is also an interesting method of characterizing its origin. This study aimed at elaborating chemical, isotopic, and sensory parameters by means of statistical analysis. The data were determined in some Italian white wines—Verdicchio and Fiano—and red wines—Refosco dal Peduncolo Rosso and Nero d’Avola—produced from grapes grown in two different regions with different soil and climatic conditions during the years 2009–2010. The grapes were cultivated in Veneto (northwest Italy) and Marches (central Italy). The results show that the multivariate statistical analysis PCA (Principal Component Analysis) of all the data can be a useful tool to characterize the vintage and identify the origin of wines produced from different varieties. Moreover, it could discriminate wines of the same variety produced in regions with different soil and climatic conditions.

scholarly journals Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

2014 ◽  
Vol 22 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Anna Rizzolo ◽  
Maristella Vanoli ◽  
Giulia Bianchi ◽  
Angelo Zanella ◽  
Maurizio Grassi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mechanical Characteristics ◽  
Principal Component ◽  
Reflectance Spectroscopy ◽  
Sensory Profile ◽  
Time Resolved ◽  
Scattering Spectra ◽  
Sensory Profiles ◽  
Very High ◽  
Nm Range

Abstract‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.

scholarly journals Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

2013 ◽  
Vol 35 (2) ◽  
pp. 594-602 ◽  
Author(s):  
Paula Bacelar Leite ◽  
Eliete da Silva Bispo ◽  
Ligia Regina Radomille de Santana
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensory Profiles ◽  
Discriminatory Capacity

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

3D Printing of Food for People with Swallowing Difficulties

2017 ◽  
Vol 2 (2) ◽  
pp. 23 ◽  
Author(s):  
Abbas Z. Kouzani ◽  
Scott Adams ◽  
Daniel J. Whyte ◽  
Russell Oliver ◽  
Bronwyn Hemsley ◽  
...  
Keyword(s):  
3D Printing ◽  
Research Work ◽  
Three Dimensional ◽  
Tuna Fish ◽  
Swallowing Difficulties ◽  
3D Printed ◽  
High Consistency ◽  
Food Printing ◽  
3D Food Printing

Dysphagia affects many people worldwide. Modifying foods to standard consistencies, and manual design and assembly of foods for the daily requirements of people with dysphagia is challenging. People with dysphagia may develop a dislike for pureed foods due to the unattractiveness of the appearance of the foods, the lack of variety in daily meals, and the diluted taste of meals. Three-dimensional (3D) food printing is emerging as a method for making foods for people with special mealtime needs. Very few efforts have been made to apply 3D food printing to improving the lives of people with special mealtime needs such as those with dysphagia. This paper presents the design and 3D printing of visually appetizing pureed foods for people with dysphagia with high consistency and repeatability. A tuna fish involving pureed tuna (protein), pureed pumpkin (fruit), and pureed beetroot (vegetable) is designed and then 3D printed. The steps involved in the design of tuna fish, preparation of purees, and printing of tuna fish are described. The obtained results are presented, and the findings of this research work are discussed.

scholarly journals Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Patricia Kelli de Souza-Borges ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Sweetness Intensity ◽  
Sensory Profiles

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the bread formulated with oligofructose/inulin to the bread formulated with inulin and finally to the standard bread formulation. Comparing the crust colour of the standard bread with the crust colour of the bread with inulin, the bread with inulin was more beige, while the bread with oligofructose/inulin had smaller bubbles and was not as soft. The bread with oligofructose/inulin had a higher degree of acceptability with respect to flavour and overall acceptability than the standard bread, but the bread with fructans was preferred as compared to the standard bread in terms of appearance, aroma, texture, flavour and overall acceptability. In conclusion, the addition of fructans to bread formulations is promising and may promote the elaboration and consumption of new prebiotic products in the bakery line.

A Study on Utilization of Three-Dimensional Sensor Lip Image for Developing a Pronunciation Recognition System

2019 ◽  
Vol 63 (5) ◽  
pp. 50402-1-50402-9 ◽  
Author(s):  
Ing-Jr Ding ◽  
Chong-Min Ruan
Keyword(s):  
Principal Component Analysis ◽  
Automatic Speech Recognition ◽  
Feature Fusion ◽  
Three Dimensional ◽  
Principal Component ◽  
Recognition System ◽  
Geometrical Characteristics ◽  
3D Geometry ◽  
Different Types ◽  
The Disabled

Abstract The acoustic-based automatic speech recognition (ASR) technique has been a matured technique and widely seen to be used in numerous applications. However, acoustic-based ASR will not maintain a standard performance for the disabled group with an abnormal face, that is atypical eye or mouth geometrical characteristics. For governing this problem, this article develops a three-dimensional (3D) sensor lip image based pronunciation recognition system where the 3D sensor is efficiently used to acquire the action variations of the lip shapes of the pronunciation action from a speaker. In this work, two different types of 3D lip features for pronunciation recognition are presented, 3D-(x, y, z) coordinate lip feature and 3D geometry lip feature parameters. For the 3D-(x, y, z) coordinate lip feature design, 18 location points, each of which has 3D-sized coordinates, around the outer and inner lips are properly defined. In the design of 3D geometry lip features, eight types of features considering the geometrical space characteristics of the inner lip are developed. In addition, feature fusion to combine both 3D-(x, y, z) coordinate and 3D geometry lip features is further considered. The presented 3D sensor lip image based feature evaluated the performance and effectiveness using the principal component analysis based classification calculation approach. Experimental results on pronunciation recognition of two different datasets, Mandarin syllables and Mandarin phrases, demonstrate the competitive performance of the presented 3D sensor lip image based pronunciation recognition system.

Use of Three-dimensional Printing in the Development of Optimal Cardiac CT Scanning Protocols

2020 ◽  
Vol 16 (8) ◽  
pp. 967-977
Author(s):  
Zhonghua Sun
Keyword(s):  
Cardiovascular Disease ◽  
Cardiac Computed Tomography ◽  
Three Dimensional ◽  
Ct Scanning ◽  
Aortic Diseases ◽  
Clinical Value ◽  
Three Dimensional Printing ◽  
Doctor Patient Communication ◽  
Medical Education And Training ◽  
3D Printed

Three-dimensional (3D) printing is increasingly used in medical applications with most of the studies focusing on its applications in medical education and training, pre-surgical planning and simulation, and doctor-patient communication. An emerging area of utilising 3D printed models lies in the development of cardiac computed tomography (CT) protocols for visualisation and detection of cardiovascular disease. Specifically, 3D printed heart and cardiovascular models have shown potential value in the evaluation of coronary plaques and coronary stents, aortic diseases and detection of pulmonary embolism. This review article provides an overview of the clinical value of 3D printed models in these areas with regard to the development of optimal CT scanning protocols for both diagnostic evaluation of cardiovascular disease and reduction of radiation dose. The expected outcomes are to encourage further research towards this direction.

Sign in / Sign up

Export Citation Format

Share Document