scholarly journals SENSORY QUALITY OF STRAWBERRY JAMS WITH A PARTICULAR FOCUS OF KASHUBIAN STRAWBERRY JAM

2019 ◽  
Vol XXI (1) ◽  
pp. 65-73
Author(s):  
Renata Korzeniowska-Ginter
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Natural Food ◽  
Quantitative Descriptive Analysis ◽  
Agricultural Produce ◽  
Industrial Grade ◽  
Extract Content ◽  
Quantitative Descriptive

Applicable legal regulations allow Polish farmers to sell agricultural produce and products made from them. This activity enables the creation of a new market of natural food, which is competitive in relation to industrially produced food. The aim of the research was to compare the quality of strawberry jam available on the market with its counterpart produced on farms. The studies compared the extract content and sensory quality of 11 strawberry jams available in retail with jam from the Kashubian Strawberry certified with EU PGI. The content of the extract and intensity of 17 sensory markers characterising the appearance, consistency, taste and aftertaste of strawberry jam were assessed. The study was conducted using quantitative descriptive analysis – QDA. The strawberry jam which was compared was characterized by a very large diversity of sensory characteristics in terms of brightness, opacity, colour intensity of red and softness. The smaller variation was characterised by an intensity of features relating to elasticity, acidic and chemical taste as well as sweet, dry and fruity aftertaste. Industrial jams were similar in terms of quite a perceptible sweet taste and viscosity and average perceptible fruit taste. The jam obtained from the Kashubian Strawberry was not inferior to the quality of industrial-grade jam. It stood out in comparison with a high content of extract, attractive red colour and greater softness. Compared to commercial jams, it had a higher intensity of fruity, sweet and sour taste, and a distinctly fruity aftertaste, with no foreign notes.

scholarly journals Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

2013 ◽  
Vol 35 (2) ◽  
pp. 594-602 ◽  
Author(s):  
Paula Bacelar Leite ◽  
Eliete da Silva Bispo ◽  
Ligia Regina Radomille de Santana
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensory Profiles ◽  
Discriminatory Capacity

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

scholarly journals Sensory Quality of Carrots from Organic and Conventional Cultivation

2012 ◽  
Vol 77 (1) ◽  
pp. 75-88
Author(s):  
Anna Wrzodak ◽  
Elżbieta Kapusta ◽  
Justyna Szwejda-Grzybowska ◽  
Katarzyna Woszczyk
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Storage Period ◽  
Sweet Taste ◽  
Climatic Conditions ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Cultivation Method ◽  
Organic Cultivation

Summary The aim of the study was to determine the effect of the cultivation method (organic and conventional) on the sensory quality of carrot roots - fresh, stored, and cooked. The study was conducted in the sensory evaluation laboratory of the Institute of Horticulture in Skierniewice in 2009-2011. The carrot roots came from a certified experimental field with a stable ecosystem, adapted for conducting experiments on the organic growing of vegetables. At the same time, in the same soil and climatic conditions, carrots were grown in the conventional system. The experimental material consisted of two varieties of carrot - Perfekcja and Regulska. In a two-year cycle, sensory analyses were performed of fresh carrot roots, and of roots that had been stored and heat treated. The evaluations were conducted by a 10-person panel of specialists using the method of quantitative descriptive analysis (QDA). The results of qualitative sensory evaluations and the profilograms prepared on that basis for fresh and stored carrot roots indicated differences in the sensory characteristics between the tested varieties grown in organic and conventional systems. The greatest impact on the overall quality was exerted by the attributes: the carrot-taste, sweet taste, juiciness and hardness of the flesh. Organically grown carrots of the variety Regulska were characterized by the highest intensity of sweet taste and the carrot- taste, and by the best hardness, crunchiness, crispness and juiciness of the flesh. Fresh roots of this variety received the highest overall score. There were also some differences in the sensory characteristics of carrot roots after several months of storage, and then after cooking them, depending on the variety and cultivation method. In both years of the study, following the storage period, the cooked carrot roots of the variety Perfekcja from organic cultivation received the highest scores for overall quality. After storing and subjecting carrot roots to heat treatment, there was a significant decrease in the intensity of most of the quality descriptors, such as taste, smell and texture, when compared with the fresh roots under evaluation

scholarly journals Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
James Ronald Bayoï ◽  
Yonas Vandi ◽  
Bruno Yaya Foundikou ◽  
Francois-Xavier Etoa
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Field Investigation ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Quantitative Descriptive Analysis ◽  
Phytochemical Content ◽  
Far North ◽  
Quantitative Descriptive

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

scholarly journals The sensory quality of sprouts obtained from the selected species of legume seeds

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S174-S176 ◽  
Author(s):  
A. Troszyńska ◽  
G. Larski ◽  
A. Kosińska
Keyword(s):  
Phenolic Compounds ◽  
Mung Bean ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Quantitative Descriptive Analysis ◽  
Legume Seeds ◽  
Quantitative Descriptive

Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals ANALISIS KEPUASAN KARYAWAN DAN AKREDITASI RUMAH SAKIT UMUM DAERAH BLAMBANGAN KABUPATEN BANYUWANGI

2017 ◽  
Vol 2 (2) ◽  
Author(s):  
Diansanto Prayoga ◽  
Syifaul Lailiyah ◽  
Jayanti Dian Eka Sari
Keyword(s):  
Job Satisfaction ◽  
Employee Satisfaction ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Hospital Employee ◽  
Management Evaluation ◽  
Level Of Satisfaction ◽  
Quantitative Descriptive

Health services conducted by hospitals must prioritize quality and satisfaction for consumers. Internal hospital customers are hospital works that have a major role in providing services to consumers. Analysis Methods This study uses Quantitative Descriptive Analysis method. For a large sample of staff employees taken 20% of all employees (589 people) at Blambangan Regional General Hospital Banyuwangi regency of 125 people by systematic random sampling. The results of this study indicate that the level of satisfaction of employee employee karywan for 68.95 included in the category of satisfaction. Hospital employee satisfaction value is the highest indicator of job satisfaction that is mentally challenging with the value of employee satisfaction of 71.72, while the lowest hospital employee satisfaction value is a reasonable indicator of Rewards satisfaction with employee satisfaction score of 64.23. Accreditation of Blambangan Public Hospital of Banyuwangi Regency earned the title of Plenary.This study reviews materials for the management of the hospital to make improvements in the role of hospital employees to perform services to the community and management evaluation in improving the performance of employees in the organization. Keyword : Job Satisfaction, Accreditation, Quality of Hospital

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 Movement and Sports Activities through Games to Enhance the Skills of Creative Thinking and Quality of Learning Process for Children Aged 14–15

2021 ◽  
Vol 4 (1) ◽  
pp. 115-128
Author(s):  
Basuki ◽  
Nurhasan ◽  
Suroto
Keyword(s):  
Learning Process ◽  
Creative Thinking ◽  
Descriptive Analysis ◽  
Test Group ◽  
Development Project ◽  
Control Group ◽  
Control Group Design ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

The study aims to develop mobile exercises through games to strengthen students’ creative thinking. To achieve the goal of learning a sports and health subject, teachers may use optional teaching methods. It is carried out using an experimental research and development project called The Postest-Only Control Group Design. When analyzing the quality of the learning process, a quantitative descriptive analysis technique based on Formative Class Evaluation (FCE) questionnaires are used. The implementation rate for all indicators was found to be 89%. The small group shows a probability index of less than 0.05% or 0.000 and an FCE index of 89.35%. The large group reveals 0.000 and the FCE category is 85.26%. It is necessary to research developing the activity of learning the movements performed by games to strengthen creative thinking, another influence on the creative thinking of students from both the product test group and the control group is the transfer of exercises through games. Based on FCE, it shows that learning quality is important for employment, and according to experts, the entire product design is also important to apply.

scholarly journals KUALITAS PELAYANAN STASIUN PENGISIAN BAHAN BAKAR UMUM PANRENG KECAMATAN BARANTI KABUPATEN SIDENRENG RAPPANG

2019 ◽  
Vol 7 (2) ◽  
pp. 52-58
Author(s):  
Karmila Yusuf ◽  
Kamaruddin Sellang ◽  
Hariyanti Hamid
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Descriptive Analysis ◽  
Fuel Oil ◽  
Literature Study ◽  
Summary Table ◽  
Quantitative Descriptive Analysis ◽  
Sample Technique ◽  
Quantitative Descriptive

This study aims to determine the quality of service affect customer satisfaction at Panreng SPBU District Baranti Sidenreng Rappang District and to find out which of the quality of services which include physical evidence, reliability, assurance, responsiveness, and empathy that have a dominant influence on customer satisfaction at Panreng SPBU Baranti District, Sidenreng Rappang Regency. The approach of the research method used in this research is a quantitative descriptive approach. The population in this study is customers who buy fuel oil at Panreng gas station, which is estimated that there are 250 buyers a day. The sample technique used is Random Sampling using the Slovin formula to produce 71 samples. Data collection techniques carried out in this study were observation, questionnaires, documentation, and literature study. The collected data is then processed and analyzed using quantitative descriptive analysis techniques with the help of descriptive statistics using SPSS 21.0 and Likert Scale. From the results of the study and discussion of the overall value shows that: (1) the quality of service affects customer satisfaction, declared significant / significant with a percentage of 55.1% obtained from the correlation coefficient in the model summary table. (2) the service quality factor which has the highest influence is the responsiveness indicator factor with a percentage of 74% obtained from the results of the questionnaire accumulation.

scholarly journals Pengembangan Lembar Kerja Peserta Didik (LKPD) PJOK Senam Lantai Meroda Berbasis Penguatan Pendidikan Karakter Untuk Peserta Didik Kelas VII SMP Negeri 18 Kota Bengkulu

2020 ◽  
Vol 1 (2) ◽  
pp. 1-9
Author(s):  
Muhammad Nuryogatama ◽  
Tono Sugihartono ◽  
Ari Sutisyana
Keyword(s):  
Character Education ◽  
Descriptive Analysis ◽  
Technical Aspect ◽  
Quantitative Descriptive Analysis ◽  
Analysis Techniques ◽  
Is Research ◽  
Instruments And Techniques ◽  
Quantitative Descriptive ◽  
Expert Validation

Lembar Kerja Peserta Didik (LKPD), is research and development that is commonly called (R&D). The subjects of this study were Students of grade VII of SMP Negeri 18 Bengkulu City with 27 students and 2 teachers. Data analysis techniques using quantitative descriptive analysis as outlined in the form of percentages. Data collection instruments and techniques with a questionnaire. The results of the study stated that the products developed were feasible with expert validation scores, , in expert I, Content eligibility aspects "very good" 100%, aspects of conformity with character education "very good" 97%, didactic aspects "very good" 93%, construction aspects "very good" 100% and technical aspects "very good" 93%. whereas the final result of the assessment was conducted by expert II, the aspect of Feasibility of "very good" content was 100%, the suitability aspect of Character Education was "very good" 97%, the Didactic aspect was "very good" 100%, the construction aspect was "very good" 100% and the technical aspect was "very good” 96%. While overall the quality of LKPD percentage of students' responses to LKPD based on Character Education is "very good" with a percentage of 86% and the results of teacher responses are "very good" with a percentage of 93%.

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