scholarly journals Statistical Analysis of Gustation in Sensory Evaluation of Syrup

1977 ◽  
Vol 2 (4) ◽  
pp. 216-219
Author(s):  
ATSUHIKO NISHITANI ◽  
YUKIYASHU USHIKU ◽  
SHOZO IIZUKA ◽  
TOMONORI TADAOKA ◽  
YOSHIO IWASAKI ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals Studies on the preparation of chapatti and biscuit supplemented with potato flour

1970 ◽  
Vol 8 (1) ◽  
pp. 153-160 ◽  
Author(s):  
M Khaliduzzaman ◽  
M Shams-Ud-Din ◽  
MN Islam
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Potato Flour ◽  
Evaluation Data ◽  
Baking Quality ◽  
Treated Sample ◽  
Baked Products ◽  
Potato Slices

The present study was concerned with the preparation of potato flour with various treatments and to formulate the chapatti and biscuit incorporating potato flours were prepared by treating the raw potato slices as blanched, blanched plus potassium meta-bisulphite (KMS) treatment and one as control. Various substitution levels from 15 % to 30 % of potato flour was used in the formulations of chapatti and biscuit in conjunction with wheat flour. Chapatti and biscuit prepared with either blanched or blanched plus KMS treated sample of potato flour had very good physical and baking quality. And chapatti prepared with 20% potato flour and biscuit containing 25 % had the most suitable baking properties among other proportions. The statistical analysis of sensory evaluation data indicated that the baked products prepared with potato flour from blanched plus KMS-treated samples ranked very well and were more acceptable than those made from blanched sample. Keywords: Potato flour; Drying; Chapatti; Biscuit DOI: 10.3329/jbau.v8i1.6413J. Bangladesh Agril. Univ. 8(1): 153-160, 2010

scholarly journals Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation

2015 ◽  
pp. 103-114 ◽  
Author(s):  
Jelena Vulic ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Before And After

Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after three months of storage. The total phenol (TPh), flavonoid (TFd) and anthocyanin (TAn) contents, antioxidant activities and sensory properties of honeys with and without the addition of dry cherries were evaluated. TPh and TFd increased with addition of dried cherries to the honey, while enriched honeys showed high TAn. The LH sample with dried cherries showed the highest anthocyanins content (41.41mgCGE/100g). The antioxidant activity increased with addition of dried cherries in honey in the DPPH? test and reducing power. The PH and enriched PH exibited the best antiradical activity compared to LH and AH. The EC50 DPPH values were: 23.81 for PH and 24.19 mg/mL for PH, while the EC50 DPPH were: 1.16 mg/mL for PH40 and 1.18 mg/mL for PH40s. RP0.5 values were: 57.00 mg/mL for PH40 and 56.00 mg/ml for PH40s, while RP0.5 were: 15.05 mg/mL for PH40 and 15.18 mg/mL for PH40s. The statistical analysis showed that TPh, TFd and TAn, and antioxidant activity of honeys and enriched honeys showed significant correlation. Sensory analysis of honey with dried cherries, before and after storage, indicated very good sensory characteristics.

scholarly journals DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)

2017 ◽  
Vol 11 (1) ◽  
pp. 86
Author(s):  
Putri Safrida Rahmawati ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Organoleptic Properties ◽  
The People ◽  
Randomized Design ◽  
Nutritional Analysis ◽  
Local Plant ◽  
The Difference

Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

scholarly journals Elaboration of By-Products of Cará (Dioscorea spp.) From Agroecological Experience

2020 ◽  
Vol 12 (10) ◽  
pp. 205
Author(s):  
Ana C. N. Lobato ◽  
Jane M. Leão ◽  
João B. D. Damaceno ◽  
Matheus M. Caniato ◽  
Kirk R. M. Soares ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Value ◽  
High Energy ◽  
Target Audience ◽  
Bakery Products ◽  
Hedonic Scale ◽  
The One ◽  
By Products

Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey&rsquo;s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.

scholarly journals Statistical analysis of consumer sensory evaluation of selected varieties of white wine

2014 ◽  
Vol 17 (4) ◽  
pp. 217-223
Author(s):  
Jan Borák ◽  
Zuzana Novotná ◽  
Kateřina Kovařová
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
White Wine

scholarly journals Sensory Evaluation and Its Statistical Analysis on Uniformity of Grain Structure

1997 ◽  
Vol 61 (1) ◽  
pp. 25-33
Author(s):  
In Seong Chang ◽  
Tatsumi Tozawa ◽  
Hajime Kato ◽  
Yoshimasa Takayama
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Grain Structure

scholarly journals Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 333
Author(s):  
Ryouta Tsuchiya ◽  
Takayuki Kawai ◽  
Tserenpurev Bat-Oyun ◽  
Masato Shinoda ◽  
Yuki Morinaga
Keyword(s):  
Electrical Conductivity ◽  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Significant Relationship ◽  
The Other ◽  
Taste Changes ◽  
Simple Measurement ◽  
Taste Evaluation ◽  
Production Areas

Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site.

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