Nutrient Contents and Sensory Quality Assessment of Home-Prepared Cheese and Yoghurt from Fresh Cow Milk

2011 ◽  
Vol 32 (2) ◽  
Author(s):  
PO Adeniji ◽  
OO Keshinro
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Cow Milk ◽  
Nutrient Contents

Consumer perception vs sensory assessment of the quality of clothes of selected brands available on the Polish market

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata Salerno-Kochan ◽  
Paweł Turek
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Brand Names ◽  
Survey Method ◽  
Quality Level ◽  
Sensory Assessment ◽  
Content Type ◽  
Significant Difference ◽  
Consumer Assessment

PurposeThe aim of the study reported in this article was to establish whether the quality of clothes of a given brand is perceived and assessed by consumers at the same level. An additional purpose was to identify the features that characterize the quality of popular, among Polish young female consumers, clothing brands and to classify them according to their quality level (perceived and assessed).Design/methodology/approachThe article presents two approaches to consumer assessment of the quality of clothes: the survey method, in which the product quality was determined by 320 Polish female young respondents (19–25) based on their own previous experiences and impressions related to a particular clothing brand, and a direct assessment of shirts of selected brands using a sensory quality assessment method, a five-point hedonic scale with the verbal anchor (115 evaluators).FindingsThe research has revealed a significant difference between the perception of selected quality features of brands and the consumer assessment of the products. The perception maps developed based on the PROFIT analysis (PROperty FITting) as well as on cluster analysis provided interesting information about the situation of selected brands and their features in comparison with others and allowed to identify strong and weak features characterizing a given category.Research limitations/implicationsThis study has several limitations. First and foremost, the research results cannot be generalized to all consumers because they encompass the results from one national context and one population of respondents (young females). It should also be noted that the conducted research comprises only the most popular clothing brands available on the Polish market, in particular, the fast fashion segment brands. Furthermore, it would be advisable to carry out a sensory assessment of the quality of other clothing items offered under the brand names investigated.Practical implicationsThis research could be a valuable source of information for clothing company managers, thanks to which they could better manage their brand and its position on the market. When undertaking marketing activities consisting of building positive perceptions about the product, it is important to make sure that the product offers an attractive sensory experience. When real quality deviates from consumer perceptions about the quality, managers should take corrective actions to restore and even improve the brand image in the eyes of the consumer, as well as to ensure the brand and the products offered under it a stable position on the market.Originality/valueBy comparing two approaches to consumer quality assessment, discrepancies between declared and real (sensory) quality of clothes have been identified and the distinctive features that differentiate selected brands regarding their quality level have been indicated.

Sensory Quality Assessment of Sago Based Sweetened Carrot Yoghurt

2011 ◽  
Vol 6 (6) ◽  
pp. 330-334
Author(s):  
Prabhat Ranjan Patel ◽  
Jai Singh .
Keyword(s):  
Quality Assessment ◽  
Sensory Quality

Possibilities of Calcium Fortification of Spreadable Fat

2007 ◽  
Vol 2 (5) ◽  
Author(s):  
Wojciech Kolanowski ◽  
Danuta Jaworska ◽  
Gunther Laufenberg
Keyword(s):  
Peroxide Value ◽  
Significant Influence ◽  
Calcium Level ◽  
Sensory Quality ◽  
Daily Intake ◽  
Acid Value ◽  
Cow Milk ◽  
Texture Properties ◽  
Chemical Indicators ◽  
Texture Parameters

The aim of the study was to evaluate selected quality attributes of low-fat spread fortified with calcium complex isolated form cow milk. Calcium preparations added into foods may influence texture properties of product. In the study texture parameters of milk derived calcium complex enriched spreadable fat were measured using instrumental and sensory methods. Additionally overall sensory quality and chemical indicators i.e. peroxide value and acid value were estimated. All measurements were carried out during 3 months of storage. There was not significant influence of fortification on samples quality. Results of peroxide value measurements may suggest protective influence of added milk calcium complex against oxidation. The average daily portion of enriched spread (30 g) might provide at least 160 mg of best available calcium of milk origin, i.e. 15% of its recommended daily intake, which can significantly improve dietary calcium level.

Time, Temperature, Microbial and Sensory Quality Assessment of Chicken and Noodles in a Hospital Foodservice System

1985 ◽  
Vol 50 (4) ◽  
pp. 891-896 ◽  
Author(s):  
MARION L. CREMER ◽  
TONG-KYUNG KWAK YUM ◽  
GEORGE J. BANWART
Keyword(s):  
Quality Assessment ◽  
Sensory Quality

scholarly journals Assessment of gastronomic heritage quality in traditional restaurants

2010 ◽  
Vol 23 (1) ◽  
pp. 7-16 ◽  
Author(s):  
Paula Lazzarin Uggioni ◽  
Rossana Pacheco da Costa Proença ◽  
Lúcia Andréia Zanette Ramos Zeni
Keyword(s):  
Qualitative Research ◽  
Quality Assessment ◽  
Sensory Quality ◽  
Hazard Analysis ◽  
Control Points ◽  
Adequate Control ◽  
Critical Control Points ◽  
Multicase Study

This article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. METHODS: A qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. RESULTS: The results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. CONCLUSION: Thus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish.

scholarly journals Sensory quality of wine: quality assessment by merging ranks of an expert-consumer panel

2017 ◽  
Vol 23 (3) ◽  
pp. 318-328 ◽  
Author(s):  
G. De Mets ◽  
P. Goos ◽  
M. Hertog ◽  
C. Peeters ◽  
J. Lammertyn ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Wine Quality ◽  
Consumer Panel

scholarly journals Sensory Quality of Chhana Based Cheese Spread from Cow Milk

2020 ◽  
Vol 9 (4) ◽  
pp. 2320-2325
Author(s):  
Alok Rai ◽  
M. P. S. Yadav ◽  
Shikha Singh ◽  
Samar Jeet Singh
Keyword(s):  
Sensory Quality ◽  
Cow Milk

scholarly journals Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

2020 ◽  
Vol 8 (4) ◽  
pp. 1957-1967
Author(s):  
Qiufeng Feng ◽  
Suisui Jiang ◽  
Xiao Feng ◽  
Xiaodong Zhou ◽  
Haiyan Wang ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Cooking Methods ◽  
In Vitro Digestibility
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