scholarly journals Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 617 ◽  
Author(s):  
Ye-Na Kim ◽  
Syahrizal Muttakin ◽  
Young-Min Jung ◽  
Tae-Yeong Heo ◽  
Dong-Un Lee
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Color Measurement ◽  
Soybean Flour ◽  
Quantitative Descriptive Analysis ◽  
Texture Profile ◽  
Quantitative Descriptive ◽  
Jet Milling ◽  
Defatted Soybean Flour

The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu.

scholarly journals FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

1970 ◽  
Vol 62 ◽  
Author(s):  
Gabriela Iordachescu
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Sensory Properties ◽  
The Other ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Young Consumers ◽  
Quantitative Descriptive ◽  
Sensory Parameters

Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.

scholarly journals Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 997
Author(s):  
Federica Flamminii ◽  
Carla Daniela Di Mattia ◽  
Giampiero Sacchetti ◽  
Lilia Neri ◽  
Dino Mastrocola ◽  
...  
Keyword(s):  
Food Systems ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Olive Leaf ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Dispersion Degree ◽  
Quantitative Descriptive ◽  
Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

scholarly journals Who’s your patty? Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products

2009 ◽  
Vol 7 (SI) ◽  
pp. 01-06 ◽  
Author(s):  
Shannon Rohall ◽  
Jennifer Ballintine ◽  
Jessica Vowels ◽  
Linsday Wexler ◽  
Keiko Goto
Keyword(s):  
Descriptive Analysis ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Point Scale ◽  
Significant Preference ◽  
Quantitative Descriptive Analysis ◽  
Beef Patties ◽  
Lean Beef ◽  
Different Types ◽  
Quantitative Descriptive

Having more healthful options at campus eateries is a viable way to meet consumer demand, as well as to promote health on campus. Our study tested three healthier alternatives (low-fat beef, turkey, and soy/rice burgers) against the conventional full-fat hamburger patty (control). We examined consumer acceptance of the four burger patties with 48 untrained student panelists. A 9-point scale hedonic test was used to measure consumer acceptance. Quantitative descriptive analysis (QDA) was also conducted with six trained panelists to evaluate the intensity of sensory properties. Analysis of variance was used to detect significant differences among the treatments. Consumer acceptance mean scores for full-fat beef, lean beef, turkey, and soy/rice patties were 5.98, 6.68, 5.50 and 5.56, respectively, with no preference of the control patty over turkey or soy/rice, but a significant preference of the lean beef over turkey and soy/rice. QDA results showed flavor, spiciness, and elasticity significantly varied across the treatments. Panelists rated lean beef as significantly more elastic than all other patties. It is uncertain whether those sensory attributes contributed to consumer acceptance. In conclusion, our research indicates that college consumers may accept these healthier substitutes for traditional full-fat beef patties. Consumer acceptance of healthier patty substitutes should be further investigated in primary and secondary schools as well. With proper marketing, healthier alternatives to the conventional, full-fat hamburger patty could become competitive choices.

scholarly journals Dependence of lamb sensory properties on meat ripening level

2008 ◽  
Vol 24 (3-4) ◽  
pp. 93-100 ◽  
Author(s):  
S. Ivanovic ◽  
S. Savic ◽  
M. Baltic ◽  
V. Teodorovic ◽  
M. Zujovic
Keyword(s):  
Descriptive Analysis ◽  
Sensory Properties ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Meat Safety ◽  
Lamb Meat ◽  
Quantitative Descriptive

Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170?C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour).

scholarly journals A practical application of sensory and rheological measurement in the development of fish pâté quality attributes

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Jasmina Ranilović ◽  
Josip Bebek ◽  
Helena Tomić - Obrdalj ◽  
Davorka Gajari ◽  
Tanja Cvetković
Keyword(s):  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Commercial Fish ◽  
Rheological Measurement ◽  
Texture Profile ◽  
Surface Plasticity ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Quantitative Descriptive ◽  
Laboratory Prototype

The flavor and texture of fish pâté are the most important attributes for consumers. The aim of the study was to analyze and compare commercial fish pâté with a laboratory prototype by combining sensory and rheological measurements. Quantitative Descriptive Analysis and Texture profile were established by expert sensory panelists, while the texture was additionally examined through rheological measurement. The results show a statistically significant difference between samples in relation to four flavor characteristics (color, fish odor, flavor saltiness, p < 0.05) and five texture characteristics (surface, plasticity, spreadability, density, graininess, p < 0.05). Regarding texture profile, the commercial fish pâté showed firmer density, and spreadability than does the laboratory prototype. Sensory and rheological data for both samples were highly positively correlated. Although the laboratory prototype has reached a certain level of desirable characteristics of fish pate (color, taste, spices) the acceptability of the observed differences in texture should be examined on a representative sample of consumers.

scholarly journals ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

2012 ◽  
Vol 8 (2) ◽  
pp. 75-84 ◽  
Author(s):  
Samira Pirola Santos Mantilla ◽  
Érica Barbosa Santos ◽  
Laís Buriti de Barros ◽  
Mônica Queiroz de Freitas
Keyword(s):  
Quality Control ◽  
Apis Mellifera ◽  
Literature Review ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Descriptive Analysis ◽  
Quality Standard ◽  
Sensory Properties ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

Honey is a very popular product because of its flavor and aroma, aswell as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer. The QDA (Quantitative Descriptive Analysis) is a technique in which trained individuals identify and quantify the sensory properties of a product or ingredient in order of occurrence. This study performed a literature review about the ADQ, its importance in the sensory analysis of honey and the main sensory attributes identified in different honey bee. Meet the sensory properties of the product is great value for the quality control of honey produced in a given region, and their attributes should be described and quantified to ensure the production of honey with the same quality standard and without amendments

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