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Market Samples (market + sample)
Selected AbstractsSENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.)JOURNAL OF FOOD QUALITY, Issue 4 2004ANUPAMA DATTATREYA ABSTRACT Eight market samples of cumin (R1, R2, R3, R4, R5, R6, R7 and R8) from different regions of India were examined for sensory quality by conducting threshold tests, time-intensity (TI) profiling and flavor profiling. Principal component analysis (PCA) was carried out to group the samples. Threshold values ranged from 0.006 to 0.017% with R7 and R8 lots showing lower values for their thresholds (0.006%). Higher intensity of aroma of R7 and R8 was further confirmed by more of a lingering aroma as shown by the TI study. Flavor profiling by quantitative descriptive analysis showed that the market samples of cumin did not differ significantly (P , 0.05). Mapping of samples using PCA technique showed, based on intensity of attributes, four distinct groups comprising a) R1 and R3, b) R7, c) R2 and R5 and d) R4 and R8. R6 occupied a position in between a and b. [source] SENSORY PROFILING AND POSITIONING OF JILEBI SAMPLES BY MULTIVARIATE ANALYSISJOURNAL OF FOOD QUALITY, Issue 6 2004MAYA PRAKASH ABSTRACT Sensory profilograms based on the quantitative descriptive analysis (QDA) of jilebi using 12 attributes were drawn for nine market samples. The instrumental texture measurement of shear values and CIE color measurement for L*, a* and b* were determined for all the samples. Further, canonical discriminant analysis was run to position the samples. The results indicated that samples 9, 4 and 5 were grouped together in the same quadrant, which represented desirable attributes of jilebi viz, crispness, sweetness, glossy appearance and overall quality (OQ). Samples 6, 8 and 2 have taken a different quadrant with attributes like juicy and porous; while sample 3 was away in a separate quadrant with undesirable attribute namely heated oil. Crispness of jilebi had high positive correlation with OQ and texture (shear value). [source] SENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.)JOURNAL OF FOOD QUALITY, Issue 4 2004ANUPAMA DATTATREYA ABSTRACT Eight market samples of cumin (R1, R2, R3, R4, R5, R6, R7 and R8) from different regions of India were examined for sensory quality by conducting threshold tests, time-intensity (TI) profiling and flavor profiling. Principal component analysis (PCA) was carried out to group the samples. Threshold values ranged from 0.006 to 0.017% with R7 and R8 lots showing lower values for their thresholds (0.006%). Higher intensity of aroma of R7 and R8 was further confirmed by more of a lingering aroma as shown by the TI study. Flavor profiling by quantitative descriptive analysis showed that the market samples of cumin did not differ significantly (P , 0.05). Mapping of samples using PCA technique showed, based on intensity of attributes, four distinct groups comprising a) R1 and R3, b) R7, c) R2 and R5 and d) R4 and R8. R6 occupied a position in between a and b. [source] Effectiveness of Radiation Processing for Elimination of Salmonella Typhimurium from Minimally Processed Pineapple (Ananas comosus Merr.)JOURNAL OF FOOD SCIENCE, Issue 3 2007Ravindranath Shashidhar ABSTRACT:, The microbiological quality of market samples of minimally processed (MP) pineapple was examined. The effectiveness of radiation treatment in eliminating Salmonella Typhimurium from laboratory inoculated ready-to-eat pineapple slices was also studied. Microbiological quality of minimally processed pineapple samples from Mumbai market was poor; 8.8% of the samples were positive for Salmonella. D10 (the radiation dose required to reduce bacterial population by 90%) value for S. Typhimurium inoculated in pineapple was 0.242 kGy. Inoculated pack studies in minimally processed pineapple showed that the treatment with a 2-kGy dose of gamma radiation could eliminate 5 log CFU/g of S. Typhimurium. The pathogen was not detected from radiation-processed samples up to 12 d during storage at 4 and 10 °C. The processing of market samples with 1 and 2 kGy was effective in improving the microbiological quality of these products. [source] RELATIONSHIP BETWEEN SENSORY AND TEXTURE MEASUREMENT OF JAMUN AND POSITIONING OF JAMUN SAMPLESJOURNAL OF SENSORY STUDIES, Issue 1 2002R. RAVI ABSTRACT Profilograms based on the quantitative descriptive analysis (QDA) of jamun using nine attributes were drawn for four market samples and ten samples prepared using various instant mixes available in the local market. The instrumental texture measurement of shear values were determined for all the samples. Correlations between sensory and instrumental texture measurement (shear force) were studied. The shear values were found to be correlated positively with softness, juiciness and milkiness. Further canonical discriminant analysis was run to position the samples in relation to others. The results indicated that samples M1, M2, M4, S3, S4, S6 and S10 group together in the same quadrant which represents desirable attributes of jamun viz, color, softness, juiciness, milkiness and overall quality. The jamuns from the instant mixes (S) can replace the control samples, traditionally prepared market samples (M) as they match the product profile very closely. [source] | ||||||||||