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 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 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 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.

METODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA

2016 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Luzmila Burbano Mera ◽  
Marcos Dávila Cedeño ◽  
Tatiana Martínez Santana ◽  
Ramón E. Cevallos Cedeño
Keyword(s):  
Positive Impact ◽  
Beta Carotene ◽  
Industrial Product ◽  
High Quality ◽  
Nutritional Properties ◽  
Tomato Paste ◽  
Physical Chemical ◽  
Index Terms

Abstract:  Manabí and Ecuadorian population in general are consumers of tomato paste in different forms, so that producers and industrial product processing always looking to have a high quality  and  good  prices  for  the  benefit  of its  customers.  This research based on the results obtained, it leaves a number of very valuable conclusions for determining the carrot pulp will have a positive impact on the physical, chemical and organoleptic, when combined with the tomato paste features, without diminishing or provide a look that could adversely affect its commercial presentation to the client. The objective of this research was to get the development of a tomato paste mixed with carrot paste, with the purpose of obtaining an improved nutritional properties (fiber and beta-carotene) for the benefit of the consumer. Index Terms:  Pasta, tomato, carrot, consistency, nutritional properties.

Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)

2015 ◽  
Vol 55 (1) ◽  
pp. 113 ◽  
Author(s):  
Eva Salazar ◽  
Adela Abellán ◽  
José M. Cayuela ◽  
Ángel Poto ◽  
Francisco Girón ◽  
...  
Keyword(s):  
Processing Time ◽  
Consumer Preference ◽  
Ripening Stage ◽  
High Quality ◽  
Processing Times ◽  
Consumer Study ◽  
Dry Cured Ham ◽  
Sensory Changes ◽  
Sensory Parameters

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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