scholarly journals Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

2021 ◽  
pp. 30-36
Author(s):  
Smriti Sanyal ◽  
Sunita Mishra
Keyword(s):  
Food Additives ◽  
Uttar Pradesh ◽  
Sensory Attributes ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Tomato Pulp ◽  
Hedonic Scale ◽  
Fresh Tomato ◽  
Tomato Powder ◽  
Water Ratio

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) &  Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

scholarly journals Study of Chemical Properties of Lycopene Containing Tomato Purees

2021 ◽  
pp. 37-48
Author(s):  
Smriti Sanyal ◽  
Sunita Mishra
Keyword(s):  
Vitamin C ◽  
Food Additives ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Appropriate Treatment ◽  
Tomato Pulp ◽  
Fresh Tomato ◽  
Tomato Powder ◽  
Water Ratio

A study on chemical properties of different treatments prepared using dried tomato (Lycopersicum esculentum), tomato pulp & water was carried out at School of Home Science, B.B.A.U, LUCKNOW during July 2020 to May 2021 to find out most appropriate treatment/puree having high content of lycopene and Vitamin-C, which can be used during off season for consumption, as a substitute to fresh tomatoes. Apart from lycopene & Vitamin-C; total soluble solids, acidity, ascorbic acid content, ash, moisture and pH of the samples drawn from different treatments were also studied during the investigation. Five different types of treatments viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70⁰C for 35 minutes (T5) were used in the investigation. The effect of these treatments was discernible, as reflected on content of lycopene & Vitamin-C. The highest Lycopene content of 90.34±4.18 mg per 100 g was obtained from tomato pulp cooked at 60-70⁰C for 35 minutes followed by dried tomato powder without food additives (66.47±2.02 mg per 100 g). Similarly, highest content of Vitamin-C i.e. 109.03±6.68 mg per 100 g was obtained from dried tomato powder without food additives and lowest 19.43±0.95 mg per 100 g from mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes. These results appeared highly promising considering the nature of powder & pulp.

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts

2018 ◽  
Vol 81 (7) ◽  
pp. 1134-1141 ◽  
Author(s):  
LEI ZHANG ◽  
LAURA J. GARNER ◽  
SHELLY R. McKEE ◽  
SACIT F. BILGILI
Keyword(s):  
Cetylpyridinium Chloride ◽  
Performance Standards ◽  
Sensory Attributes ◽  
Sodium Chlorite ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Log Reduction ◽  
Antimicrobial Interventions ◽  
Hedonic Scale ◽  
Water Rinse

ABSTRACT New microbial performance standards for chicken parts necessitate postchill antimicrobial interventions to make poultry parts safer for consumers. This research was conducted to determine the effectiveness of antimicrobials (0.003% chlorine; 0.07% acidified sodium chlorite [ASC], 0.07 or 0.1% peracetic acid [PAA], and 0.35 or 0.60% cetylpyridinium chloride [CPC]) when used in a postchill decontamination tank to reduce Salmonella and Campylobacter on broiler chicken parts (including breasts, thighs, wings, and drumsticks) and to determine the sensory attributes of the treated samples. Samples (n = 90, 9 treatments × 5 samples × 2 replications) were inoculated with Salmonella Typhimurium (108 CFU/mL) and Campylobacter jejuni (108 CFU/mL). After a 30-min attachment time, chicken parts were rinsed with various antimicrobials in a decontamination tank for 23 s. Salmonella and Campylobacter reduction was determined by sampling parts after the treatments were applied. Sensory evaluation of skin-on (drumettes) and skin-off (breast meat) parts were conducted by untrained panelists by using an 8-point hedonic scale. CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL on Salmonella and a reduction of 4 or 5 log CFU/mL on Campylobacter, respectively. Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter. Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing <1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone. Sensory attributes were unaffected in drumettes, and skinless breast fillets received the most acceptable scores (P ≤ 0.05) for texture, juiciness, and overall acceptability when treated with 0.07% PAA and 0.35% CPC. Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality.

scholarly journals Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

2021 ◽  
Author(s):  
K. Rammya Molu ◽  
C.L. Sharon ◽  
Seeja Thomachan Panjikkaran ◽  
E.R. Aneena ◽  
P.S. Lakshmy ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Milk Powder ◽  
Sweet Taste ◽  
Cane Sugar ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Score Card ◽  
Physico Chemical ◽  
Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

scholarly journals Development of Sugar Free and Fortified Chocolates with D-Optimal Design Approach

2021 ◽  
Vol 10 (1) ◽  
pp. 28-33
Author(s):  
Aishwarya Paranjape ◽  
Sachin Sonawane ◽  
Sonal Patil
Keyword(s):  
Response Surface Methodology ◽  
Optimal Design ◽  
Calorific Value ◽  
Glycaemic Index ◽  
Organoleptic Evaluation ◽  
Life Study ◽  
Overall Acceptability ◽  
Dragon Fruit ◽  
Hedonic Scale ◽  
Sugar Replacers

The increasing numbers of overweight or chronically obese individuals have led the market to produce sweet snacks and desserts that are low in calories, low in fat or low in sugar. Sugar replacers have low calorific value and lower glycaemic index as compared to sucrose which not only helps in controlling weight but also is safe for diabetics. The study is aimed to develop a sugar free chocolate by using a combination of various zero calorie sweeteners i.e., stevia, isomalt and erythritol through response surface methodology (RSM). The final run optimized by RSM consists of 21.9g cocoa butter, 5.1g erythritol, 0.10g stevia and 14.9g isomalt. Organoleptic evaluation of modified chocolates was evaluated using 9 point hedonic scale for the parameters like, appearance, color, aroma, taste, texture, mouthfeel, aftertaste and overall acceptability. The overall acceptability of sugar free chocolates was found to be 8.9. Further, the fortification of chocolates was done with the help of vitamins and minerals rich fruit powders such as beetroot powder, jamun seed powder and pink pithaya powder (dragon fruit). Vitamins and minerals analysis was performed for sugar free chocolate fortified with beetroot. Shelf-life study of sugar free chocolate fortified with beetroot was carried out.

Nutritional Evaluation of Biscuits Developed from Quality Protein Maize

2020 ◽  
Vol 57 (1) ◽  
pp. 88
Author(s):  
S. Arora ◽  
K. Grover
Keyword(s):  
G Protein ◽  
Good Alternative ◽  
Amino Acid Profile ◽  
Quality Protein Maize ◽  
Organoleptic Evaluation ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Insignificant Difference ◽  
Hedonic Scale

<p>Malnutrition is one of the causes of triple burden on the nation. It is decreasing in South Asian countries but still almost 83 million are suffering<sup>1</sup>. To combat the condition of malnutrition, bio-fortified crops are being developed. One of the crops which were developed is quality protein maize; maize with better biological value and balanced amino acid profile which helped in increasing the absorption of other vitamin A, calcium and carbohydrate 2. In this background, the present study was planned with an objective to develop biscuits with optimum sensory and nutritional attributes which can help in impeding malnutrition. The biscuits were subjected to organoleptic evaluation by the panel of 10 semi-trained judges. A 9- point hedonic scale was used for evaluating sensory attributes of the developed biscuits. There was insignificant difference between overall acceptability score of the developed biscuits but was highest for the biscuits developed from quality protein maize. The quality protein maize containing biscuits had high protein (8.11 g/100 g), ash (1.46 g/100 g), lysine (3.66 g/100 g protein), methionine (1.66 g/100 g protein), tryptophan (0.84 g/100 g protein), linoleic (25.57%), linolenic acid (1.66%) and in vitro protein (81.92%) and starch digestibility (53.18%) acceptability in comparison to wheat biscuits. Thus, incorporation of quality protein maize in the development of bakery products helped in improving the nutrient contents and thus is a good alternative to be used during feeding trial.</p>

scholarly journals PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 360-360
Author(s):  
Isabella Cristina de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Mixed Species ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Beef Steaks ◽  
Hue Angle ◽  
Red Angus ◽  
Hedonic Scale ◽  
Water Holding

Abstract The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P &lt; 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P &lt; 0.05). There were no differences (P &gt; 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P &lt; 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

scholarly journals Sensory Profiling of Pulpy Fruits Based Ready to Reconstitute Little Millet Smoothies

2020 ◽  
pp. 1-6
Author(s):  
B. Neeharika ◽  
W. Jessie Suneetha ◽  
B. Anila Kumari ◽  
M. Tejashree
Keyword(s):  
Sensory Attributes ◽  
Overall Acceptability ◽  
Little Millet ◽  
Daily Diet ◽  
Eating Out ◽  
Sensory Parameters ◽  
Hedonic Scale

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little millet like other nutricereals is nutritionally superior to regularly consumed cereals. Malting of little millet enhances the digestibility, reduces the antinutritional components and can provide appropriate food-based strategy to derive nutrients maximally. Hence, a ready to reconstitute (RTR) smoothie mix was developed with a malted little millet that promotes the incorporation of nourishing drinks in daily diet. The suitability of mix to blend with fruit pulps viz. banana, papaya and pineapple in 1:1 and 1:2 ratio was assessed for its sensory parameters. The results revealed that the best scores for sensory attributes were for 1:1 blend except for appearance. Further, the overall acceptability scores of banana, papaya and pineapple smoothies on a hedonic scale of 9.0 were 8.37±0.09, 8.17±0.07 and 8.27±0.08 respectively indicating that the evaluated pulpy fruits were suitable for preparation of RTR smoothies.

scholarly journals Nutritional, Organoleptic and Phytochemical Properties of Soursop (Annona muricata) Pulp and Juice after Postharvest Ripening

2021 ◽  
pp. 15-28
Author(s):  
Bernard Tiencheu ◽  
Agbor Claudia Egbe ◽  
Aduni Ufuan Achidi ◽  
Noel Tenyang ◽  
Eurydice Flore Tiepma Ngongang ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Phenolic Content ◽  
Food Additives ◽  
Total Phenolic ◽  
Annona Muricata ◽  
Phytochemical Screening ◽  
Nutrition And Health ◽  
Overall Acceptability ◽  
Postharvest Ripening ◽  
Hedonic Scale

Aims: Annona comprises many species but four are known as bearers of edible fruits, namely, A. reticulata, A. squamosal, A. cherimola and A. muricata. Soursop is not quite exploited in Cameroon. This work was aimed at determining the nutritional and phytochemical properties of soursop pulp and formulated juices. Methodology: The proximate composition, mineral and phytochemical contents of the pulp and formulated juice with food additives were determined using standard methods. The sensory evaluation of the juice was conducted using a 9- point hedonic scale. Results: Overall acceptability of the juices ranged from 3.87- 6.38. The qualitative phytochemical screening of the juices showed major secondary metabolites (alkaloids, saponins, tannins except steroids and glycosides). Quantitatively, total phenolic content ranged from 0.26-0.89mg GAE/ mL. Proximate composition of the pulp and juice also varied showing; protein (0.58-7.45%), lipid (0.10-0.74%), fibre (1.26-24.23%), ash (1.29 to 2.22%), carbohydrate (8.63-21.0%) and moisture (45.0-88.23%).The minerals in the pulp and juice were; K (7.70-10.06mg/g), Fe (0.19-0.42mg/g), Ca (0.96-2.16mg/g), Mg (0.19-0.68mg/g), Zn (0.04-0.08mg/g), P (0.05-1.23) and Na (0.73-0.81mg/g). Inclusion of additives to the juice generally increased the acceptability of consumers. Conclusion: It can be concluded that soursop pulp and juice contain appreciable amounts of nutrients and phytochemicals which can be exploited to improve nutrition and health. This may contribute to an increase in itsconsumption, a reduction in postharvest losses and an increase in domestication of soursop plant.

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