scholarly journals Effect of Drying on Quality and Sensory Attributes of Lemongrass (Cymbopogon citratus) Tea

2018 ◽  
Vol 7 (2) ◽  
pp. 68 ◽  
Author(s):  
Phumudzo Mabai ◽  
Adewale Omolola ◽  
Afam I. O. Jideani
Keyword(s):  
Sensory Attributes ◽  
Drying Methods ◽  
Cymbopogon Citratus ◽  
Factors Affecting ◽  
Overall Acceptability ◽  
Attribute Data ◽  
Lemon Grass ◽  
Multiple Comparison Test ◽  
Significant Difference ◽  
Tea Production

The aim of this study was to investigate the effect of drying on quality and sensory attributes of lemon grass (Cymbopogon citratus) tea. Lemongrass (C. citratus) leaves were dried using four different drying methods: sun, solar, oven (40, 50, and 60°C), and microwave (50 W). Teas made from the grass were analyzed for colour, pH and sensory attribute. Data obtained were statistically analyzed using SPSS Version 23 one way analysis of variance and means were compared using Duncan multiple comparison test (p ˂ 0.05). Results obtained indicate that after drying the moisture content were significantly reduced. Ash content results showed no significant difference amongst lemongrass samples dried under difference drying methods. However, there was a significant difference (p < 0.05) in the pH of tea made from the lemongrass dried under different drying methods. Results indicate that drying temperature and time are the main factors affecting the colour of dried lemongrass leaves for tea. There was a significant difference (p < 0.05) in the colour profile of the dried leaves. Sensory evaluation results showed that the colour, aroma, taste, and overall acceptability scores of tea from lemongrass dried with oven at 40°C was highest. The study revealed that oven drying at 40°C for 15 hours was found to be most suitable for drying of lemongrass leaves for tea production in order to retain appreciable sensory attributes.

scholarly journals Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 36
Author(s):  
Ana Curutchet ◽  
Maite Serantes ◽  
Carolina Pontet ◽  
Fatima Prisco ◽  
Patricia Arcia ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Chocolate Milk ◽  
Overall Acceptability ◽  
Sensory Features ◽  
Significant Difference ◽  
Acceptability Rating ◽  
Spent Grain ◽  
The Impact

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

Development and quality assessment of low-sodium functional chevon patties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Narendra Kumar Nayak ◽  
Vikas Pathak
Keyword(s):  
Physicochemical Properties ◽  
Meat Products ◽  
Calcium Content ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Content Type ◽  
Overall Acceptability ◽  
Low Sodium ◽  
Significant Difference ◽  
Profile Estimation

PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

scholarly journals Efek aplikasi beberapa taraf ekstrak sereh dan pemupukan NPK terhadap pertumbuhan dan hasil padi gogo varietas Unsoed 1 di musim kemarau

Kultivasi ◽  
2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Yugi R Ahadiyat ◽  
Okti Herliana ◽  
Ida Widiyawati
Keyword(s):  
Rice Yield ◽  
Upland Rice ◽  
Dry Weight ◽  
P Uptake ◽  
Growth And Yield ◽  
Cymbopogon Citratus ◽  
Npk Fertilizers ◽  
Lemon Grass ◽  
Significant Difference ◽  
K Fertilizer

AbstrakUpaya peningkatan hasil padi gogo perlu dilakukan melalui efisiensi pupuk N, P, dan K (NPK). Aplikasi bahan alami nabati dengan aplikasi ekstrak sereh (Cymbopogon citratus) bisa dijadikan alternatif untuk mengefisienkan nutrisi pada tanaman padi gogo. Penelitian ini bertujuan untuk menetapkan konsentrasi ektrak sereh dan dosis pupuk NPK terhadap karakter fisiologi, pertumbuhan, dan hasil padi gogo. Penelitian dilakukan di Dusun Kalicacing, Desa Kalimandi, Kecamatan Purwareja Klampok, Kabupaten Banjarnegara pada bulan April sampai September 2017 dan menggunakan rancangan petak terbagi dengan tiga ulangan. Petak utama merupakan dosis pupuk N, P, K rekomendasi (100 kg N/ha, 100 kg P2O5/ha, dan 50 kg K2O/ha), dengan taraf 50% dan 100% dosis rekomendasi. Anak petak merupakan konsentrasi ekstrak sereh dengan taraf 0%; 1%; 1,25%; 1,67%; 2,5%; dan 5%. Variabel yang diamati meliputi tinggi tanaman, jumlah daun, luas daun, jumlah anakan, bobot kering tanaman, serapan N dan P, kandungan prolin, kadar klorofil a dan b, jumlah anakan produktif, bobot dan jumlah gabah per rumpun, bobot 1000 biji, persentase gabah isi, dan bobot gabah per petak efektif dan per hektar. Hasil penelitian menunjukkan bahwa ekstrak sereh belum mampu meningkatkan karakter pertumbuhan, fisiologi, dan hasil padi gogo yang optimum. Dosis pupuk NPK 50% mampu menghasilkan bobot gabah setara dengan pupuk NPK 100% rekomendasi yaitu 3,46 – 3,47 t/ha. Meskipun aplikasi ekstrak sereh tidak memberikan perbedaan nyata dengan tanpa pemberian ekstrak sereh, aplikasi ekstrak sereh tidak memberikan penurunan pada pertumbuhan dan hasil padi gogo sehingga aman digunakan sampai batas konsentrasi 5%.Kata Kunci: ekstrak sereh, fisiologi tanaman, hasil tanaman, padi gogo, pertumbuhan tanaman, pupuk NPK AbstractEfforts to increase upland rice yield need to be done through the efficiency of synthetic N, P, and K (NPK) fertilizers. The application of natural resources such the application of lemongrass extract (Cymbopogon citratus) can be used as a complement so that nutrients are more efficient for upland rice. Objective of this study was to determine the application of lemon grass extract concentrations dan N, P, K fertilizer dosages on characters of physiology, growth, and yield, of upland rice. Split Plot Design with main plot of NPK fertilizers recommendation dosage (100 kg N/ha, 100 kg P2O5/ha, 50 kg K2O/ha) which levels were 50% and 100 %. Subplot was lemongrass extract concentration viz. 0%; 1%; 1.25%; 1.67%; 2.5%; and 5% were tested with three replications at Kalicacing sub-village, village of Kalimandi, Purwareja Sub-district, District of Banjarnegara from April to September 2017. The observed variables were plant height, leaf number, leaf area, tillers number, dry weight of plants, N dan P uptake, proline content, chlorophyll a dan b, productive tillers number, weight dan number of grains, weight of 1000 seeds, percentage of filled grain, and weight of grain/effective plot and per hectare. The results showed that lemon grass extract could not improve the upland performance yet.  However, NPK dosage of 50% dan 100% had an equal grain yield about 3.46 – 3.47 t/ha. Although the application of lemongrass extract did not give a significant difference with 0% lemongrass extract, it did not decrease the growth and yield of upland rice so it was safe to use, up to concentration of 5%.Keywords: lemon grass extract, NPK fertilizers, plant growth, plant physiology, upland rice, yield.

Physiochemical properties and sensory characteristics of resistant starch enriched cookies

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Arezoo Rojhani ◽  
Joshua Naranjo ◽  
Ping Ouyang
Keyword(s):  
Resistant Starch ◽  
Nutritional Value ◽  
Consumer Preference ◽  
Sensory Attributes ◽  
Eating Quality ◽  
Surface Color ◽  
Content Type ◽  
High Fiber ◽  
Overall Acceptability ◽  
Significant Difference

Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour. Design/methodology/approach A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed. Findings Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively. Practical implications This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value. Originality/value To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

scholarly journals Cell Membrane Stability and Relative Water Content of Cymbopogon citratus (Lemon Grass)

2019 ◽  
pp. 1-7
Author(s):  
H. M. Maishanu ◽  
A. M. Rabe
Keyword(s):  
Cell Membrane ◽  
Water Content ◽  
Relative Water Content ◽  
Membrane Stability ◽  
Cymbopogon Citratus ◽  
Cell Membrane Stability ◽  
Lemon Grass ◽  
Significant Difference ◽  
Relative Water ◽  
Number Of Leaves

In this research the cell membrane stability (CMS), relative water content (RWC) and effect of different water interval on Cymbopogon citratus (lemon grass) was assessed. The cell membrane stability and relative water content of the plant shows the physiological activity of the plant. The plant sample was subjected to three different watering regimes viz: one, two- and three-days intervals with a control sample irrigated daily for a period of twelve months. Uniform stalk of lemon grass plants were planted into a depth of 7.5 cm composted soil, each treatment was made in triplicate. The evaluated growth parameters where height of the plant, number of leaves and tillers, which were taken weekly for period of twelve months (year). The height shows a significant difference from first to twelfth month after planting. The height of the plant increases simultaneous with the age of the plant. First month after planting show significant difference in height of sample watered daily and treated samples.  The results shows that the RWC (07.14%) and CMS (52.58%) was low in samples under water stress respectively when compared to well-watered samples (55.41%). No significant difference was observed between samples under one, two and three days interval. The number of leaves differs significantly in the first MAP except in the samples watered daily and three days interval. Maximum number of leaves was achieved at twelfth MAP under one day interval (137.33) followed by samples watered daily (126) and two days interval, while three days interval has the least number of leaves (leaf number). The number of tillers shows significant differences between the means at fifth and sixth MAP, (fifth MAP = 73.33 and sixth MAP = 126) and the treatments under one day intervals (fifth MAP = 18.33 and sixth MAP = 35.67). In the research, samples watered daily and under one day intervals shows high productivity when compared to the remaining treatment.

scholarly journals Physico-chemical, Antioxidant Properties and Sensory Attributes of Golden Melon (Cucumis melon L)-Watermelon (Citrullus lanatus) Juice Blends

2019 ◽  
pp. 1-11
Author(s):  
Mopeloa Ajoke Sodipo ◽  
Adenike Temitope Owolabi ◽  
Timilehin David Oluwajuyitan
Keyword(s):  
Fruit Juice ◽  
Citrullus Lanatus ◽  
Antioxidant Properties ◽  
Synergetic Effect ◽  
Antioxidant Property ◽  
Sensory Attributes ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference

This study investigates the physico-chemical, antioxidant properties and sensory attributes of golden melon-watermelon fruits juice blends. The juice extracted from golden melon and watermelon fruits were mixed together in different ratios 100% watermelon (GMW 1), 100% golden melon (GMW 2), 50% golden melon and 50% watermelon (GMW 3), 70% golden melon and 30% watermelon (GMW 4), 30% golden melon and 70% watermelon (GMW 5) in order to establish possible synergetic effect. The proximate composition of the samples ranged from 92.07 – 93.91%; 0.49 – 0.81%; 1.83 – 4.91%; 1.80 – 3.62% for moisture content, total ash, crude protein and carbohydrate respectively. The pH of the fruit juice blends ranged from 5.40 to 5.48. There is no significant difference (p<0.05) among the fruits juice samples. The mineral composition of the fruit juice for sodium (Na), potassium (K), iron (Fe), and calcium (Ca) ranged from 17.01 to 41.76 mg/100 g, 9.26 to 38.51 mg/100 g, 0.38 to 1.88 mg/100g, and 3.49 to 8.96 mg/100g respectively. The result shows that the total phenolic content ranged from 6.32-10.20 mg GEA/ 100 g; total flavonoid ranged from 0.08-0.13 mg QAE/ 100 g; DPPH ranged from 55-80%; ABTS ranged from 0.022-0.025 mmol. TEAC/ 100 g and FRAP ranged from 1.20-4.23 mg AAE/g. The results of sensory attributes of the fruit juice revealed that, fruit juice GMW 5 was the most preferable in aroma, taste and overall acceptability by the panelist. Hence, golden melon-watermelon fruit juice blends may serve as a source of strong antioxidant property that may be used to improve health status.

scholarly journals Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA
Keyword(s):  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

scholarly journals Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

2019 ◽  
Vol 11 (1) ◽  
pp. 30-36
Author(s):  
Idowu Michael Ayodele ◽  
Adeola Abiodun Aderpju ◽  
Oke Emmanuel Kehinde ◽  
Amusa Ayodeji Joseph ◽  
Omoniyi Saheed Adewale
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Flour Blends

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 –10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 -0.75 g/mL, 0.62 -0.96%, 4.06 -4.47 g/g, and 2.45 -13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 -135.9 RVU, 76.7 -90.2 RVU, 36.0 -45.8 RVU, 170 -183.7 RVU, 91.0 -93.6 RVU, 5.07 -6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p &lt; 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie.

scholarly journals Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour

2017 ◽  
Vol 9 (4) ◽  
pp. 2449-2455 ◽  
Author(s):  
Sukhmandeep Kaur ◽  
Navjot Kaur
Keyword(s):  
Rating Scale ◽  
Negative Impact ◽  
Percent Level ◽  
Chenopodium Quinoa ◽  
Sensory Attributes ◽  
Bakery Products ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Quinoa Flour

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

The Acceptability and Costs of Hot Smoke-cured Milkfish (Chanoschanos) Using Fragrant Screw Pine (Pandanus odoratissimus) and Lemon Grass (Cymbopogon citratus) Leaves Extract as Food Additives

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Jessy H. Maquirang
Keyword(s):  
Rating Scale ◽  
Food Additives ◽  
T Test ◽  
Fish Processing ◽  
Cymbopogon Citratus ◽  
Lemon Grass ◽  
Test Study ◽  
Significant Difference ◽  
The Cost ◽  
Screw Pine

A taste test study on smoke-cured milkfish with food additives, fragrant screw pine and lemongrass leaves extract, to determine its acceptability (color, odor, and flavor) and the cost was conducted. The 9-point Hedonic Rating Scale was used to evaluate the product. Mean determined the acceptability of hot smoke-cured milkfish as to color, odor, flavor and general acceptability. ANOVA determined the significant differences among treatments and Least Significant Difference determined the significant difference in treatment means. A t-Test was used to evaluate the responses of both laboratory and consumer panelists on the quality attributes of the product. All tests were set at 0.01alpha. Results showed that Treatment 1 is least acceptable, Treatment 2 is very much acceptable, and Treatment 3 is extremely acceptable. The t-Test revealed that there was no significant difference in the product attributes of Treatments one (1), two (2) and three (3) as evaluated by both laboratory and consumer panelists. Treatment 3 was more viable and profitable based on simple cost and return analysis. Keywords-Food technology, fish processing, acceptability, costs, hot smoke-cured milkfish, fragrant screw pine, lemongrass leaves extract, food additives, experimental design, Philippines, Asia.

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