Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

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The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽

10.3390/foods10061242 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1242

Author(s):

Katarzyna Świąder ◽

Anna Florowska ◽

Zuzanna Konisiewicz

Keyword(s):

Sensory Quality ◽

Bitter Taste ◽

Profile Analysis ◽

Textural Properties ◽

Sweet Taste ◽

Oolong Tea ◽

Quantitative Descriptive ◽

Semi Solid ◽

Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

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

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452013000200031 ◽

2013 ◽

Vol 35 (2) ◽

pp. 594-602 ◽

Cited By ~ 4

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.

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Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Journal of Food Quality ◽

10.1155/2021/6634747 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

James Ronald Bayoï ◽

Yonas Vandi ◽

Bruno Yaya Foundikou ◽

Francois-Xavier Etoa

Keyword(s):

Sensory Quality ◽

Descriptive Analysis ◽

Field Investigation ◽

Sensory Profile ◽

Soluble Solids ◽

Quantitative Descriptive Analysis ◽

Phytochemical Content ◽

Far North ◽

Quantitative Descriptive

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

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Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

International Journal of Food Science ◽

10.1155/2018/8494105 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Sarai Villalobos-Chaparro ◽

Erika Salas-Muñóz ◽

Néstor Gutiérrez-Méndez ◽

Guadalupe Virginia Nevárez-Moorillón

Keyword(s):

Principal Component Analysis ◽

Geographical Location ◽

Principal Component ◽

Raw Milk ◽

Component Analysis ◽

Sensory Profile ◽

Different Seasons ◽

Quantitative Descriptive ◽

Traditional Manufacturing ◽

Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

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The use of sensory analysis in biotechnology of the cultivation of macromycetes

Biosystems Diversity ◽

10.15421/011645 ◽

2016 ◽

Vol 24 (2) ◽

pp. 347-352 ◽

Cited By ~ 2

Author(s):

K. M. Vlasenko ◽

O. V. Kuznetcova

Keyword(s):

Wheat Straw ◽

Sensory Analysis ◽

Profile Analysis ◽

Food Products ◽

Sensory Profile ◽

Fruiting Bodies ◽

Profile Method ◽

Dried Fruit ◽

Morphological Indices

Sensory analysis is the most ancient and inexpensive method of assessing the quality of food products. Consumer demand for the fruit bodies of mushrooms is due to their unique taste and aroma. Profile methods of sensory analysis are used in quality control, for characterising the differences between food products and for determining the impact of various factors on the quality of the test product. The aim of this research is to study the influence of different types of substrates on the character and intensity of arom a of the dried fruit bodies of Pleurotus ostreatus (Jacq.: Fr.) Kumm. IBK–1535 using the sensory profile method. The substrates for the cultivation of mushrooms were selected from waste from the agricultural and wood processing industries: sunflower husks, wheat straw, waste from the cleaning of seed corn, and sawdust of deciduous trees and oak bark. The preparation and sterilization of substrates was performed according to standard techniques. During the process of cultivation we determined the culture-morphological indices of development of the mycelium: the duration of growth in the substrate, time of appearance of the primordia, the number of formed fruiting bodies of mushrooms, the average biomass of the fruiting bodies. We did not detect any significant differences between substrates in the growth rate of mycelia. The best culture-morphological indices of growth and development of mycelia were identified for the corn waste substrate. This substrate had the greatest number of primordia, while the lowest was for wheat straw. The mycelium of P. ostreatus IBK-1535 was white, fluffy, and denser on substrates of corn waste, sunflower husks and oak bark. The sensory profile analysis was performed according to ISO 6564:1885.1 g of dried fruiting bodies was crushed, placed in glass vials with stoppers and heated to +35…+40 °C for a better emission of volatile compounds. A five person degustation commission was trained to undertake the sensory analysis. First, using sensory analysis, the degustation commission determined the following descriptors of odour for the fruiting bodies of the fungi: mushroom, woody, grassy, sweet, sour. Then the intensity of the aroma of each sample was assessed on a five-point scale. The most characteristic mushroom aroma of the dried fruit bodies was obtained when oak bark was the substrate for cultivation. The samples of mushroom grown on sawdust and waste corn had a similar aroma. The samples obtained for sunflower husk and wheat straw had a slight mushroom aroma with grassy and sour notes. Thus, the use of the sensory profile method of analysis makes it possible to assess the degree of intensity of aroma of fruit bodies of higher edible mushrooms in relation to the conditions of their cultivation without having to use complicated instrumental methods of analysis. Moreover, sensory profile analysis can be used to monitor the odours and aromas of mushrooms, which are cultivated in artificial conditions, for the adjustment of the cultivation process and for conducting a rapid appraisal of the quality of mushroom products.

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Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽

10.3390/ani9080525 ◽

2019 ◽

Vol 9 (8) ◽

pp. 525 ◽

Cited By ~ 5

Author(s):

Marco Cullere ◽

Michael Josias Woods ◽

Liesel van Emmenes ◽

Elsje Pieterse ◽

Louwrens Christiaan Hoffman ◽

...

Keyword(s):

Sensory Quality ◽

Sensory Profile ◽

Breast Meat ◽

Hermetia Illucens ◽

Physical Quality ◽

Lipid Quality ◽

Retail Display ◽

Dietary Treatments ◽

Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

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Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

Acta periodica technologica ◽

10.2298/apt2152217p ◽

2021 ◽

pp. 217-227

Author(s):

Jovanka Popov-Raljic ◽

Ivana Blesic ◽

Milan Ivkov ◽

Marko Petrovic ◽

Tamara Gajic ◽

...

Keyword(s):

Sensory Evaluation ◽

Sensory Quality ◽

Principal Component ◽

New Product ◽

Sensory Properties ◽

Nonparametric Model ◽

Sum Of Ranking Differences ◽

Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

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Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

Czech Journal of Food Sciences ◽

10.17221/3534-cjfs ◽

2011 ◽

Vol 20 (No. 6) ◽

pp. 215-222 ◽

Cited By ~ 9

Author(s):

B. Hozová ◽

J. Jančovičová ◽

L. Dodok ◽

V. Buchtová ◽

L. Staruch

Keyword(s):

Amino Acids ◽

Protective Effect ◽

Sensory Quality ◽

Microbiological Quality ◽

The Other ◽

Sensory Profile ◽

Total Count ◽

Frozen Dough ◽

Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (–18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.  

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Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

International Dairy Journal ◽

10.1016/j.idairyj.2019.03.007 ◽

2019 ◽

Vol 95 ◽

pp. 25-34 ◽

Cited By ~ 7

Author(s):

Therese Jansson ◽

Sandra S. Waehrens ◽

Valentin Rauh ◽

Bente P. Danielsen ◽

John Sørensen ◽

...

Keyword(s):

Green Tea ◽

Sensory Quality ◽

Physical Stability ◽

Tea Catechins ◽

Uht Milk ◽

Green Tea Catechins ◽

One Year

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Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽

10.3390/foods9020209 ◽

2020 ◽

Vol 9 (2) ◽

pp. 209 ◽

Cited By ~ 1

Author(s):

Krystyna Szymandera-Buszka ◽

Katarzyna Waszkowiak ◽

Anna Jędrusek-Golińska ◽

Marzanna Hęś

Keyword(s):

Essential Oil ◽

High Intensity ◽

Food Industry ◽

Sensory Quality ◽

Control Sample ◽

Meat Products ◽

Sensory Profile ◽

Ethanol Extracts ◽

The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

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