scholarly journals Standardization and Sensory evaluation of Sattu-Mantha: A traditional energy drink

2021 ◽  
Vol 12 (3) ◽  
pp. 583-587
Author(s):  
Preetpal Singh ◽  
Hitesh Vyas ◽  
Ashvinee Vasava ◽  
Dharmik Vasani ◽  
Sunny Patil
Keyword(s):  
Sensory Evaluation ◽  
Functional Food ◽  
Food Products ◽  
Energy Drink ◽  
Nutritional Properties ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Sugar Powder

Background: Sattu is a traditional and well known functional food in India. It is consumed as a refreshing drink during summers. In Ayurveda, Sattu has been described as Saktu. According to classical texts of Ayurveda, Powder of roasted and dehusked Yava (barley) is known as Saktu. Liking and disliking for any food article depends on senses of consumer. For deciding the consumer’s choice toward the food products, sensory parameters followed by the nutritional properties are required to be considered. Aim and objectives: To standardize recipe of Sattu-Mantha and sensory evaluation of Sattu-Manha. Material and methods: In present study, sensory evaluation of Yava (Barley) Sattu prepared by two different methods has been carried out. Sattu was served in the form of Mantha. In this study scoring for different sensory parameters was done by using 9-point Hedonic scale (Lawless and Klein, 1991). Results and Conclusion: On the bases of scores given to different sensory parameters, Sattu-Mantha prepared by both the methods is accepted by assessors but Sattu-Mantha prepared by using sugar powder was much liked by assessors as compared to Sattu-Mantha prepared by using Jaggery powder.

scholarly journals Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

2020 ◽  
pp. 52-59
Author(s):  
E. M. Kitunda ◽  
M. L. Kasankala ◽  
C. M. Cyprian ◽  
E. E. Towo ◽  
D. G. Mushumbusi ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Starch Content ◽  
Maize Flour ◽  
High Quality ◽  
Nutritional Properties ◽  
Cassava Flour ◽  
Sorghum Flour ◽  
Eastern And Southern Africa ◽  
Sensory Parameters ◽  
Hedonic Scale

Objective: Ugali is an important meal in many parts of Eastern and Southern Africa and is typically prepared from a single staple food like maize, cassava, millet and sorghum or their composite. The objective of this study was to understand the perception of sensory parameters when varying ratios of maize (refined and unrefined) and sorghum flour when substituted with high quality cassava flour (HQCF) 80%, 60%, 40% and 20% in the preparation of ugali. Methodology: The samples of ugali prepared were randomly subjected to panelists to evaluate sensory attributes preferred most by panelists. Thirty semi trained panelists who were females and males aged above 18 years participated and gave information on sensory signals. The panelists evaluated the samples independently and recorded the rating of the samples in the sensory evaluation questionnaire. The sensory parameters of ugali assessed were color, cookerbility, taste, texture, aroma and general acceptability using a five point hedonic scale. Results: Ugali made from the blends of unrefined maize flour (Dona) and HQCF as well as sorghum flour and HQCF at the ratio of 20:80 and 20:80 respectively were highly acceptable by panelists (mean score < 3). Ugali made from refined maize flour (Sembe) blended with HQCF at ratio of 80:20 was also preferred by panelists (mean score < 3) as compared to ugali made from other ratios. The highly acceptability (mean score < 3) of the ugali was influenced by color, cookerbility, taste, texture, aroma. At these flour ratios the blends of flours resulted in increment of protein, fats and slightly decrease in starch content. Conclusion: Blending HQCF and cereals (sorghum and maize) flours improved the organoleptic and nutritional properties of ugali.

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Studies on physical attributes and processing suitability of sapota cultivars

2019 ◽  
Author(s):  
Harsimrat K. Bons ◽  
Jagbir Rehal
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Average Weight ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Cricket Ball ◽  
Physical Attributes ◽  
Hedonic Scale

Sapota (Manilkara achras L.) is one of the major crops of India, commonly known as Chikoo and has good nutritional properties. The physical properties of two varieties of sapota viz. cricket ball and kallipati were determined to facilitate the designing of grading machines. It was found that the average weight and values of length, breadth and thickness for cricket ball were 51.63g, 41.7mm, 46.2mm and 46.3mm whereas for kallipati they were 58.13g, 46.9 mm, 46.8 and 47.0mm respectively. The TSS values for cricket ball was 26.25 and for kallipati 25.37°B and their respective acidity were 0.16% and 0.18%. Jam was prepared from two varieties of sapota viz. cricket ball and kallipati to determine their processing suitability. The sensory evaluation of the samples revealed that the jam prepared from cricket ball variety obtained higher overall acceptability scores (7.86) on a 9 point hedonic scale owing to the higher values for appearance and taste. The B:C ratio for sapota jam was found to be 1.87 showing its viability for processing the fruit into jam.

scholarly journals Sensory evaluation of sausage treated with and without grape extract

2010 ◽  
Vol 1 (1) ◽  
pp. 47
Author(s):  
Sheila Luciana Scher ◽  
Gisele Teixeira de Souza Sora ◽  
Laura Paulino Mardigan ◽  
Cássia Inez Lourenzi Franco Rosa ◽  
Renata Herrera Barros Fuchs
Keyword(s):  
Sensory Evaluation ◽  
Food Products ◽  
Major Influence ◽  
Acceptance Test ◽  
Grape Extract ◽  
General Acceptance ◽  
General Impression ◽  
Significant Difference ◽  
Dark Color ◽  
Hedonic Scale

<p>The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference between flavor and odor attributes which presented an overall score of 7.72, approaching the category of &ldquo;liked very much&rdquo;. Nevertheless, a significant difference was observed for appearance (sensory scores of 4.7 and 7.8) and general impression (6.16 and 7.56) of the samples with and without grape extract. These results showed that the dark color produced in the sausages after the grape extract treatment reduced the acceptance. As appearance is one of the most important attributes in food products, a major influence was caused by this attribute on the sausage general acceptance.</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.116">http://dx.doi.org/10.14685/rebrapa.v1i1.10</a></p><p>&nbsp;</p>

scholarly journals Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

scholarly journals The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Biomolecules ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 84 ◽  
Author(s):  
Aleksandar Ž. Kostić ◽  
Danijel D. Milinčić ◽  
Miroljub B. Barać ◽  
Mohammad Ali Shariati ◽  
Živoslav Lj. Tešić ◽  
...  
Keyword(s):  
Functional Food ◽  
Animal Health ◽  
Food Products ◽  
Feed Ingredient ◽  
Nutritional Properties ◽  
Beneficial Effects ◽  
Positive Effects ◽  
Food And Feed ◽  
Animal Growth ◽  
Further Development

Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.

scholarly journals EMERGING APPLICATIONS OF FERMENTED FRUIT ENZYME BEVERAGES AS NUTRACEUTICAL, FUNCTIONAL FOOD, AND DESIGNER FOOD PRODUCTS: A REVIEW

2018 ◽  
Vol 7 (2) ◽  
pp. 41-56 ◽  
Author(s):  
Ashwani Kumar ◽  
Anuradha Saini ◽  
Meenakshi . ◽  
Shiva Bhardwaj ◽  
Amit Panwar
Keyword(s):  
Functional Food ◽  
Food Products

scholarly journals Etude De Quelques Caracteristiques Physicochimiques Et Biochimiques De Wavé-fortex Un Complement Alimentaire Naturel Du Gabon

2016 ◽  
Vol 12 (33) ◽  
pp. 508
Author(s):  
Alexis Nicaise Lepengue ◽  
Alain Souza ◽  
Jean Fabrice Yala ◽  
Judicaël Lebamba ◽  
Jacques Mavoungou ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Functional Food ◽  
Dry Matter ◽  
Matter Wave ◽  
Sperm Production ◽  
Health Food ◽  
Nutritional Properties ◽  
Biochemical Characteristics ◽  
Food Powder ◽  
Different Levels

Wavé-fortex is a dietary supplement designed to Gabon, to fight against the problems of malnutrition and undernourishment. It would also contain diuretic properties, purgative, antimicrobial, aphrodisiac, influenza, regulating blood pressure, reducing overweight and stimulating sperm production. This work was carried out to study the physicochemical and biochemical characteristics of this health food. The results revealed that Wavé-fortex was heavily dehydrated and contained 6.27% of crude ash and 11.32% of total gross fibers. The mineral level, Wavé-fortex contains 1.27% of calcium, 0.09% of iron, 0.37% of magnesium, 0.87% of potassium and 0.01% of zinc. Biochemical analyzes showed that this functional food contained 45.69% of carbohydrates, 26.01% of protein and 4.67% of fat. This gives it an energy value of 3.55 kcal / g of dry matter. Wavé-fortex is an acidic product (pH 4.02) with high levels of vitamin A (2.38%), vitamin C (1.93%) and phenolic compounds (11.83%). The different levels of these compounds are capable of validating the various nutritional properties attributed to this food powder.

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