scholarly journals Study of effect of functional ingredients on sensory attributes of ready-to-use (RTU) and ready-to-reconstitute (RTR) health beverages for diabetic population

2021 ◽  
Vol 22 (1&2) ◽  
pp. 191-198
Author(s):  
Poornima S Patwadi ◽  
D B Puranik ◽  
M Sain
Keyword(s):  
Ambient Temperature ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Current Investigation ◽  
Walnut Oil ◽  
Functional Ingredients ◽  
Almond Oil ◽  
Sensory Score ◽  
Diabetic Population ◽  
Spray Dried

The current investigation was undertaken to develop Ready to Use (RTU) and Ready to Reconstitute (RTR) health beverage supplemented with functional ingredients. It was developed using double toned milk and replacing part of double toned milk with whey at 20, 30 & 40 %, the addition of Stevia:sugar blend (25:75, 50:50 & 100:00), the addition of almond oil or walnut oil at 2, 3 & 4 %  and tea decoction at 10, 15 & 20 % later subjected to sensory evaluation. Finally, based on sensory scores, replacement of double toned milk with 30 % whey, addition 100:0 Stevia:sugar blend, 2 %  almond oil or walnut oil and 15 % tea decoction was optimised. The optimised health beverage was concentrated to 31 % total solids and spray dried (inlet 180±10 and outlet 80±10 °C temperatures) to obtain ready to reconstitute health beverage powder which was packed in plastic pouches and stored at ambient temperature for further studies. The effect of reconstitution on the sensory characteristics was determined for different ratios. Among all ratios, 1:8 reconstituted health beverage was awarded the highest sensory score, which was comparable to control.

scholarly journals Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
G. S. Aparna ◽  
P.R. Geetha Lekshmi ◽  
C. Mini ◽  
Thushara T. Chandran
Keyword(s):  
Ambient Temperature ◽  
Sensory Evaluation ◽  
Immersion Time ◽  
Bacterial Count ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Microbial Analysis

A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.

scholarly journals Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

2018 ◽  
Author(s):  
G. S. Aparna ◽  
P. R. Geetha Lekshmi ◽  
C. Mini ◽  
Thushara T. Chandran
Keyword(s):  
Ambient Temperature ◽  
Sensory Evaluation ◽  
Immersion Time ◽  
Bacterial Count ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Microbial Analysis

A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.

scholarly journals Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 598
Author(s):  
Yun-Mi Lee ◽  
Seo-Jin Chung ◽  
John Prescott ◽  
Kwang-Ok Kim
Keyword(s):  
Sensory Evaluation ◽  
Black Tea ◽  
Sensory Attributes ◽  
Individual Characteristics ◽  
Product Involvement ◽  
Discriminative Ability ◽  
Food Neophobia ◽  
Personal Involvement ◽  
Intensity Rating ◽  
And Performance

The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.

Variations in the Compression Strength of Cylindrical Samples Made of Dense Hydroxyapatite

2007 ◽  
Vol 361-363 ◽  
pp. 103-106 ◽  
Author(s):  
Sergey V. Dorozhkin ◽  
Oguzhan Gunduz ◽  
Faik N. Oktar
Keyword(s):  
Ambient Temperature ◽  
Compression Strength ◽  
Total Mass ◽  
Processing Parameters ◽  
Hydraulic Press ◽  
Geometrical Dimensions ◽  
Cylindrical Samples ◽  
Spray Dried

Dense bioceramics made of pure hydroxyapatite (HA) was prepared and characterized. The cylindrical samples were compacted from HA powders of diverse pretreatments; namely, from spray-dried HA, calcined HA and mixtures thereof. The samples were prepared by a hydraulic press under different compaction loads both with and without auxiliary compounds (a binder and a lubricant). Both the total mass and geometrical dimensions of the prepared cylinders were measured. Then, the cylindrical samples were sintered at 1200 °C for 4 hours. After cooling down to ambient temperature, the sintered cylinders were weighed and their geometrical dimensions were measured once again. Mass decreasing and the shrinkage degree were calculated as a result. Afterwards, the compression strength of the sintered cylinders was measured by an Instron 5587 machine. Preparation of dense HA bioceramics possessing the highest possible compression strength was the purpose of this study. The necessary processing parameters were discovered.

scholarly journals Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1334 ◽  
Author(s):  
Martina Fiorentini ◽  
Amanda J. Kinchla ◽  
Alissa A. Nolden
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Research Field ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Original Research ◽  
Sustainable Food ◽  
Quantitative Results ◽  
Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Attributes

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Quality Control ◽  
Product Development ◽  
Economic Impact ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Crop Quality ◽  
Research Product ◽  
Medium Scale ◽  
Horticultural Crops

Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development and quality control, with very specific parameters outlined for its proper execution. Once the evaluation has been performed, the resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This publication is the first in a series designed to assist producers in the small to medium-sized sensory evaluation of their horticultural crops, outlining the sensory attributes essential to sensory evaluation.https://edis.ifas.ufl.edu/ep579

Tequila and mezcal: sensory attributes and sensory evaluation

2012 ◽  
pp. 359-378 ◽  
Author(s):  
S. Villanueva-Rodriguez ◽  
H. Escalona-Buendia
Keyword(s):  
Sensory Evaluation ◽  
Sensory Attributes

scholarly journals Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1272
Author(s):  
Denisse Cáceres ◽  
Begoña Giménez ◽  
Gloria Márquez-Ruiz ◽  
Francisca Holgado ◽  
Cristina Vergara ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Oxidative Stability ◽  
Outer Layer ◽  
Layer Structure ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Oxygen Scavenger ◽  
Walnut Oil ◽  
Residual Oxygen ◽  
Spray Dried

Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner infeed (PWO-C(AA)/SA), in the outer infeed (PWO-C/SA(AA)) and in both infeed (PWO-C(AA)/SA(AA)). PWO-C(AA)/SA (4.56 h) and POW-C(AA)/SA(AA) (2.60 h) microparticles showed higher induction period than POW-C/SA(AA) (1.17 h), and lower formation of triacylglycerol dimers and polymers during storage (40 °C). Therefore, AA located in the inner infeed improved the oxidative stability of encapsulated PWO by removing the residual oxygen. AA in the SA outer layer did not improve the oxidative stability of encapsulated PWO since oxygen diffusion through the microparticles was limited and/or AA weakened the SA layer structure. The specific-location of AA (inner infeed) is a strategy to obtain stable spray-dried polyunsaturated oil-based microparticles for the design of foods enriched with omega-3 fatty acids.

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