scholarly journals Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1358 ◽  
Author(s):  
Maria Belen Rios ◽  
Amaia Iriondo-DeHond ◽  
Maite Iriondo-DeHond ◽  
Teresa Herrera ◽  
Diego Velasco ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
The Novel ◽  
Gluten Free ◽  
Food Ingredient ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Profile ◽  
Nutrition Claims ◽  
Quantitative Descriptive

This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

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 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.

Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea)

2019 ◽  
Vol 25 (6) ◽  
pp. 480-490
Author(s):  
PPC Augusto ◽  
FZ Vissotto ◽  
HMA Bolini
Keyword(s):  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Euterpe Oleracea ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Profile ◽  
Freeze Dried ◽  
Sensory Features ◽  
Nutritional Characteristics ◽  
Quantitative Descriptive ◽  
Spray Dried

Nutritional profile of white chocolate is discussed for its high contents of sugar and fat, without benefits provided by cocoa polyphenols present in milk and dark chocolate. Thus, fruit addition may increase its nutritional characteristics. In this study, white chocolates with freeze-dried and spray-dried açai ( Euterpe oleracea) were developed and their sensory characteristics were mapped through quantitative descriptive analysis and consumers' acceptance. Samples were submitted to three different conching times (6, 12, and 18 hours). Quantitative descriptive analysis results suggest type of dehydrated açai had much greater impact over samples' sensory characteristics than conching time, freeze-dried açai samples having greater intensity of açai sensory features, while spray-dried açai samples showing predominance of white chocolate sensory characteristics. Conching time had impact over texture of freeze-dried açai samples, since assessors considered sample conched for only 6 h was significantly harder and less melting than samples conched for 12 and 18 h. Consumer’s acceptance analysis results showed that freeze-dried açai samples were more widely accepted by consumers for appearance, aroma, and texture, and exhibited segmentation of acceptance for flavor and overall liking, although freeze-dried açai samples conched for 12 and 18 h were more accepted than sample conched only for 6 h.

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 The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 305 ◽  
Author(s):  
Simona Grasso ◽  
Ese Omoarukhe ◽  
Xiaokang Wen ◽  
Konstantinos Papoutsis ◽  
Lisa Methven
Keyword(s):  
Antioxidant Capacity ◽  
Sunflower Seed ◽  
Descriptive Analysis ◽  
Total Phenolic ◽  
Food Ingredient ◽  
Quantitative Descriptive Analysis ◽  
Seed Flour ◽  
Colour Measurements ◽  
Quantitative Descriptive

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

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 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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