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 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 Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

2016 ◽  
Vol 22 (8) ◽  
pp. 720-731 ◽  
Author(s):  
Mírian Luisa Faria Freitas ◽  
Mariana Borges de Lima Dutra ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Quantitative Descriptive Analysis ◽  
Eugenia Uniflora ◽  
Quantitative Descriptive ◽  
Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

scholarly journals Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

2019 ◽  
Vol 38 (3) ◽  
pp. 265 ◽  
Author(s):  
Uswatun Hasanah ◽  
Haqqifizta Ratihwulan ◽  
Lilis Nuraida
Keyword(s):  
Lactic Acid ◽  
Data Analysis ◽  
Lactic Acid Bacteria ◽  
Descriptive Analysis ◽  
Starter Culture ◽  
Analysis Data ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
RENATA TORREZAN ◽  
CAROLINA MARTINEZ CECCATO ◽  
ANDRÉA CARLA DA SILVA BARRETTO ◽  
VALQUÍRIA SEIXAS DA SILVA ◽  
CARLA CARATIN ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
Quantitative Descriptive Analysis ◽  
Tukey Test ◽  
Components Analysis ◽  
Long Life ◽  
Quantitative Descriptive ◽  
Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

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 Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis

Data in Brief ◽  
2018 ◽  
Vol 20 ◽  
pp. 1471-1488
Author(s):  
A. López-López ◽  
A.H. Sánchez-Gómez ◽  
A. Montaño ◽  
A. Cortés-Delgado ◽  
A. Garrido-Fernández
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Table Olives ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

scholarly journals Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

2020 ◽  
Vol 9 (2) ◽  
pp. 7
Author(s):  
Claudia Regina S. Amaral ◽  
Priscila Becker Siqueira ◽  
Luciane Yuri Yoshiara ◽  
Edgar Nascimento ◽  
Rozilaine A. P. Gomes de Faria ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Acceptance Testing ◽  
Total Phenolic ◽  
Acceptance Test ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

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.

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