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Sensory Attributes (sensory + attribute)
Selected AbstractsEFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTSJOURNAL OF FOOD QUALITY, Issue 3 2008J.M. BABAJIDE ABSTRACT Six varieties of yam were processed into traditional dry-yam slices. The pasting properties and sensory attributes of dry-yam samples, flour and paste from the flour were investigated. Significant differences (P , 0.05) were observed in the pasting properties of flour from different yam varieties. "Ijedo," the commonly used variety, had the highest peak, trough and final viscosities. There was no significant difference in the viscosities of "Efuru" (206.04 rapid viscosity analyzer), "Ise-Osi" (242.75 rapid viscosity unit [RVU]) and "Abuja" (241.25 RVU) varieties. Samples of dry yam made from "Efuru,""Ise-Osi" and "Abuja" yams were not significantly different (P > 0.05) from "Ijedo" in terms of instrumental color measurement, as their degree of brownness (100 , L*) were 21.53, 19.21, 20.87 and 22.42, respectively. There was no significant difference (P > 0.05) in color, taste and moldability of the paste made from "Efuru,""Ise-Osi,""Ijedo" and "Abuja" yams. There was no significant difference (P > 0.05) between the hardness of dry yams made from "Ise-Osi,""Ijedo" and "Abuja." There were positive correlations between the yam paste moldability, peak, trough and final viscosities for the different yam varieties. "Ise-Osi,""Efuru" and "Abuja" varieties were found to be suitable for dry-yam processing in terms of sensory property and pasting of dry-yam slices and their products, which were not significantly different from those of "Ijedo" variety , the commonly used yam. PRACTICAL APPLICATIONS The study revealed that dry-yam processors and potential dry-yam processors in Nigeria can use other white yam varieties, such as "Abuja,""Ise-Osi" and "Efuru," apart from "Ijedo" variety , the commonly used yam variety. These yam varieties were also acceptable in terms of the sensory and pasting properties of dry-yam slices and their products. Thus, the general knowledge that white yams are good for dry-yam processing has been scientifically verified. [source] MODEL PREDICTION FOR SENSORY ATTRIBUTES OF NONGLUTEN PASTAJOURNAL OF FOOD QUALITY, Issue 6 2001JEN-CHIEH HUANG ABSTRACT Response surface methodology was used to predict sensory attributes of a nongluten pasta and develop response surface plots to help visualize the optimum region. Optimum regions of xanthan gum, modified starch, and locust bean gum were selected by overlapping the contour plots of sensory properties of nongluten pasta as compared with the control pasta. The formula of nongluten pasta that possessed the most desirable properties was xanthan gum at 40 g, modified starch at 35 g, locust bean gum at 40 g, tapioca starch at 113 g, potato starch at 57 g, corn flour at 250 g, and rice flour at 50 g. The quality of nongluten pasta could be improved by using different levels of nongluten starches and flours, and nonstarch polysaccharides. [source] SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGEJOURNAL OF SENSORY STUDIES, Issue 3 2010GHOLAM REZA SHAVIKLO ABSTRACT Fish protein isolate (FPI) made from haddock (Melanogrammus aeglefinus) cut-offs by the pH-shift process was added to haddock mince to make two groups of fried fish balls. The proportions (%) of mince to isolate were 100:0 (control group), 75:25 and 50:50. All groups were air packed and kept frozen at ,18C. The sample groups were evaluated by sensory evaluation 1 day after processing and after 2, 4 and 8 weeks of storage at ,18C. The results indicated that added FPI to mince and frozen storage affected the odor, flavor, texture and appearance of fish balls significantly, possibly because of chemical and biochemical changes of all groups. This study also revealed that most negative features are attributed to the groups containing 50% mince and 50% isolate. The results can be considered for product development of FPI. PRACTICAL APPLICATIONS Fish protein isolate from by-products is a new source of fish protein to produce ready-to-eat or value-added products. Little information has been published on product development about fish protein isolate and quality and sensory attributes of such products. Therefore, the results of this study could be useful for applying fish protein isolate to food systems. [source] COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTSJOURNAL OF SENSORY STUDIES, Issue 5 2009GASTÓN ARES ABSTRACT Just-about-right (JAR) scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products. The aim of the present work was to compare the performance of attribute liking and JAR scales to evaluate consumers' perceived adequacy of flavor and texture of milk puddings. Two groups of consumers were asked to evaluate eight milk desserts using (1) overall liking followed by attribute liking for texture and flavor and (2) overall liking followed by JAR scales for thickness, creaminess, sweetness and vanilla flavor. Overall liking scores were significantly different when JAR scales or attribute liking questions were considered. Texture, flavor and overall liking scores were highly correlated to each other, providing the same information. JAR scales correlated better with the intensity of sensory attributes evaluated by a trained sensory panel, being JAR percentages a reliable tool to study the adequacy of sensory attributes. PRACTICAL APPLICATIONS Results from the present work showed that consumers might not be able to independently evaluate their liking of different sensory attributes of a product. For this reason, the use of attribute liking questions for studying the adequacy of sensory attributes in complex products would not be recommended. JAR scales were better indicators of the adequacy of sensory attributes. Consumers were able to independently evaluate texture and flavor attributes using JAR scales. However, the influence of JAR scales on overall liking scores should be taken into account when including these scales on consumer studies. [source] Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured HamJOURNAL OF FOOD SCIENCE, Issue 6 2007J.J. Sindelar ABSTRACT:, Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P < 0.05) lipid oxidation than TRTs 2 and 4 for combined days. No differences (P > 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes. [source] Relationship between Physical Properties and Sensory Attributes of Carbonated BeveragesJOURNAL OF FOOD SCIENCE, Issue 1 2007S.M. Kappes ABSTRACT:, Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, aw, carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to aw. Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular. [source] Influence of delayed cooling on storability and postharvest quality of European plumsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2009Marcos Guerra Abstract BACKGROUND: Delayed cooling has been tested to delay the development of internal breakdown (IB) in other stone fruits, but the influence of delayed cooling on IB has not been studied to date in European plums. A controlled delayed treatment of 48 h at 20 °C was applied in order to study the storability and postharvest quality of European plum (Prunus domestica L.) cv. ,Green Gage'. RESULTS: Market life of ,Green Gage' plums after shelf life was 10 days shorter in delayed fruits than in control fruits at earlier harvest dates. Sensory attributes affected by delayed cooling treatment at harvest were astringency and aroma. Prompt cooling was essential to lower the rate of physiological deterioration of plums, helping to maintain fruit quality and prolong market life. CONCLUSION: Delayed cooling increased IB symptoms in ,Green Gage' plums, so, when storability is needed, rapid cooling of fruits is necessary in order to extend their market life. Delayed cooling modified the total soluble solids/titratable acidity (TSS/TA) ratio and the sensory properties aroma and astringency at harvest, so it is desirable to deliver fruits directly to market in order to improve TSS/TA, the instrumental property best correlated with sensory characteristics. Copyright © 2009 Society of Chemical Industry [source] Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors: correlation with descriptive analysis and acoustic measurementsJOURNAL OF CHEMOMETRICS, Issue 3 2005Philippe Courcoux Abstract This study investigates the effectiveness of the paired comparison method in the evaluation of a complex sensory attribute by untrained assessors. The crispness perception of cereal flakes by a panel of 100 consumers is measured using a complete block design, and the fitting of the Bradley,Terry,Luce model leads to a ranking of the samples on a crispness intensity scale. A log,linear formulation of the Bradley model provides insight into goodness-of-fit tests and allows the effects of covariates to be incorporated in the prediction of the sensory scores. Results show a high correlation between crispness assessment by consumers and rating of texture attributes by trained assessors. Acoustic emission is shown to have a significant effect on crispness perception, and the power spectra of signals recorded during compression provide a prediction of the crispness of cereal flakes. Copyright © 2005 John Wiley & Sons, Ltd. [source] The Paradox of Toughening During the Aging of Tender SteaksJOURNAL OF FOOD SCIENCE, Issue 6 2006Jan Novakofski ABSTRACT:, Aging is the practice of holding meat at low temperatures to improve tenderness that is the most important sensory attribute affecting consumer acceptability of beef. Because of the inconsistencies in measured tenderness changes during aging, we attempted to look at the relationship between aging and initial tenderness irrespective of animal age, genetics, or nutritional status. Cattle were selected to represent a full range of quality grades from Utility to Prime. Steaks from these cattle were aged in vacuum bags for 0, 7, or 14 d and tenderness characteristics were assessed. Steaks were cut from the frozen loin sections, thawed, and cooked on open hearth grills to 70 °C. Sensory evaluation was completed by a 6-member trained sensory evaluation panel and Warner-Bratzler shear was determined. The average shear values decreased with aging time across most grade categories; however, improvement was not uniform. Steaks from Utility grade cattle improved the most while steaks of other grades improved less. Shear values overlapped a great deal across all grades and to gain a better understanding of changes with aging, steaks were grouped based on initial shear value differences of 1 kg. Shear value of the toughest steaks decreased the most during aging (,36%), while those with the lowest shear values increased (16%). The same pattern emerged when steaks were grouped by initial tenderness. These results suggest that initially tough steaks will benefit from aging while very tender steaks may be adversely affected. [source] A THURSTONE-COOMBS MODEL OF CONCURRENT RATINGS WITH SENSORY AND LIKING DIMENSIONSJOURNAL OF SENSORY STUDIES, Issue 1 2002F. GREGORY ASHBY ABSTRACT A popular product testing procedure is to obtain sensory intensity and liking ratings from the same consumers. Consumers are instructed to attend to the sensory attribute, such as sweetness, when generating their liking response. We propose a new model of this concurrent ratings task that conjoins a unidimensional Thurstonian model of the ratings on the sensory dimension with a probabilistic version of Coombs' (1964) unfolding model for the liking dimension. The model assumes that the sensory characteristic of the product has a normal distribution over consumers. An individual consumer selects a sensory rating by comparing the perceived value on the sensory dimension to a set of criteria that partitions the axis into intervals. Each value on the rating scale is associated with a unique interval. To rate liking, the consumer imagines an ideal product, then computes the discrepancy or distance between the product as perceived by the consumer and this imagined ideal. A set of criteria are constructed on this discrepancy dimension that partition the axis into intervals. Each interval is associated with a unique liking rating. The ideal product is assumed to have a univariate normal distribution over consumers on the sensory attribute evaluated. The model is shown to account for 94.2% of the variance in a set of sample data and to fit this data significantly better than a bivariate normal model of the data (concurrent ratings, Thurstonian scaling, Coombs' unfolding model, sensory and liking ratings). [source] Polyphenol-rich beverages: insights from sensory and consumer scienceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2009Sara R Jaeger Abstract BACKGROUND: Reaching a go/no-go decision on a product concept early in the innovation cycle can save companies significant resources. The current research is situated within this context. Using polyphenol-rich beverages that were at an early stage in the formulation/optimisation cycle, a number of insights were sought: (1) how acceptable to consumers were these early-stage formulations; (2) what sensory attributes contributed to consumer liking/disliking; and (3) could the disliked sensory attribute(s) be sufficiently masked within the chosen product format? RESULTS: Beverages were formulated according to a 2 × 4 factorial design where one factor varied the polyphenol source and the other sweetness. While consumer acceptability and purchase probability increased with sucrose concentration, the beverages were of below-average sensory quality. Bitterness was identified as a key sensory attribute to focus on in future optimisation efforts. CONCLUSION: A number of approaches exist for masking bitterness and there appeared to be little reason why at least some of the beverages could not be improved to achieve high levels of sensory quality and consumer acceptance. Further, it is suggested that disclosing information about health properties of these polyphenol-rich beverages during consumer testing may further enhance their appeal to consumers. Copyright © 2009 Society of Chemical Industry [source] Effects of boning method and postmortem aging on meat quality characteristics of pork loinANIMAL SCIENCE JOURNAL, Issue 5 2009Chunbao LI ABSTRACT This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native black pigs were slaughtered and their carcasses were divided into three groups: (i) hot-boning: carcasses were fabricated within 45 min postmortem just after dressing; (ii) cold boning at 24 h: carcasses were fabricated after chilling at 0°C for 24 h; (iii) cold boning at 36 h: carcasses were fabricated after chilling at 0°C for 36 h. In Experiment II, right sides of the second group in Experiment I were used and primal cuts were vacuum packed and aged for 1 day, 8 days and 16 days. Pork loins (Longissimus lumborum) were used for color measurement, shearing test, and sensory evaluation. Among three boning methods, cold-boning at 36 h postmortem had the advantages of giving muscles a better color, the lowest cooking loss and cooked shearing value, and the highest sensory tenderness, juiciness, flavor and overall liking. Postmortem aging could improve pork quality characteristics, but it is not the fact that the longer aging time is, the better pork quality would be. Eight days may be enough to obtain an acceptable sensory attribute. These results are meaningful for pork processing and pork consumption. [source] Study of oil uptake and some quality attributes of potato chips affected by hydrocolloidsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 11 2008Amir Daraei Garmakhany Abstract The use of coating agents is one effective way to reduce oil absorption in fried products. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The aim of this study was to analyze the effect of hydrocolloids as coating agent on the quantity of oil uptake and on sensory attributes of potato chips. The effect of the coating composition showed that the minimum fat content was related to 1% carboxymethyl cellulose (CMC), 0.5% xanthan, 0.3% guar and 1% xanthan with 21.2, 21.7, 22.4 and 24.8%, respectively, and the highest of fat content was related to blank sample (non-coated), 2% tragacanth, 0.5% guar gum with 49.4, 41.7 and 33.2% of oil content, respectively (p,<0.05). The most effective coating agent reduced the oil uptake by 57.03, 55.94, 54.67 and 49.71%, respectively (p,<0.05). Sensory evaluation showed that the best color was related to 1% CMC, 0.3% guar and 2% tragacanth, and with respect to flavor evaluation the best flavor was observed in tragacanth 2%, CMC 0.5% and CMC 0.1%, and the best texture referred to tragacanth 2%, CMC 0.5% and CMC 1%. In sensory evaluation, all coated chips got high scores compared with blank (non-coated chips) samples (p,<0.05). [source] Using lipid profiles and genotypes for the characterization of Corsican olive oilsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 1 2008Virginie Bronzini de Caraffa Abstract In 2004, the Corsican producers of olive oils obtained a French protected designation of origin (PDO) "huile d'olive de Corse", but up to now specifications of Corsican oil production do not clearly indicate the oil attributes related to the territory of production. That is why the fatty acid and triacylglycerol (TAG) compositions of olive oils from the nine main cultivars used to produce oils under PDO were determined and related to the olive variety. The results showed (i),that the nine cultivars covered only four olive varieties, as revealed by random-amplified polymorphic DNA markers, (ii),that the lipid composition of oils is strongly dependent on the variety, and (iii),that the lipid composition of the four varieties is completely discriminated on the basis of the proportions of four TAG (OOO, OOL, PoOO, OOL) and one fatty acid (18:0). These results clearly establish the relationships between some characteristics of oils and the area of production (Corsica) for at least three varieties that are originated from Corsica. For the fourth variety, other investigations on minor compounds and on sensory attributes of oils must be undertaken to link some oil traits to the territory of production. [source] Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slicesINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 1 2006Lauren K. Maharaj Abstract Consumer acceptability and physicochemical properties of candied osmodehydrated (OD) carambola were evaluated in an effort to increase consumption of the fruit. Fresh carambola slices (Averrhoa carambola L.) were soaked in either 15% or 20% or 25% NaCl brine for 18 h, then in 40 °Brix sucrose for 18 h, followed by 60 °Brix sucrose for 18 h and dried at 55°C for 18 h. Slices soaked in 15% NaCl were most preferred by a focus group. Decreases in pH, total soluble solids (TSS) and increase in salinity were recorded in sucrose solutions after soaking carambola. During osmosis, carambola became less green and more orange-yellow (P < 0.05). The pH of candied OD products varied between 3.62 and 4.16, salinity 16,28 ppt, TSS of 67,70 °Brix and 18.8,20.8% moisture. There were no differences (P > 0.05) in flavour or texture for products brined in 15% NaCl and soaked in either refined white sucrose (RS) solutions or brown unrefined sucrose (URS) syrups, but differences (P < 0.05) in appearance, colour and overall acceptability. Candied RS carambola had higher (P < 0.05) overall acceptability (6.2 , liked slightly to moderately) to products from URS (5.6 , neither liked nor disliked to liked slightly), which was also supported by paired preference testing. Flavour was most liked (P < 0.05) of all sensory attributes. [source] Novel cosmetic delivery systems: an application updateINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 1 2008V. B. Patravale Synopsis World consumers are nowadays more focused on their health and appearance. This trend is creating heightened demand for products formulated with natural and nutraceutical ingredients. Functional ingredients and innovative delivery systems are driving the new product development in the field of cosmetics. A significant number of innovative formulations are now being used in personal care with real consumer-perceivable benefits and optimized sensory attributes, resulting in an economic uplift of cosmetic industry. In fact, the U.S. market alone for novel cosmetic delivery systems has been projected to be more than $41 billion for the year 2007. Novel cosmetic delivery systems reviewed here possess enormous potential as next-generation smarter carrier systems. [source] Study of sensory properties of emollients used in cosmetics and their correlation with physicochemical propertiesINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 6 2005M. E. Parente Eight liquid emollients (mineral oil, sunflower oil, squalane, decyl-oleate, isopropyl-myristate, octyldodecanol, dimethicone, and cyclomethicone) were characterized by instrumental and sensory methods and evaluated to determine the relationship between sensory and instrumental measures. Sensory analysis was carried out by a panel of 14 assessors, who evaluated the following attributes: difficulty of spreading, gloss, residue, stickiness, slipperiness, softness, and oiliness. The physicochemical properties measured were spreadability (at 1½ and 1 min), viscosity, and superficial tension. Data collected were statistically analysed by analysis of variance (ANOVA), principal component analysis (PCA), and linear partial least squares regression analysis (PLS). In consideration of their physicochemical characteristics, the studied emollients were sorted into three groups, in which the silicones distinctly separate from the rest. Sensory characteristics enabled the discrimination of four groups of emollients where, besides the two silicones, isopropyl myristate was also differentiated. PLS revealed that emollient sensory attributes could be well predicted by instrumental measurements. [source] Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperatureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Gurunathan Kandeepan Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage. [source] Standardisation of process parametres for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cansINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2007Sreenath Pathiyaparambil Gopinath Summary Squid masala was prepared following three different traditional recipes and one recipe was selected based on the taste panel studies. About 160 g of squid masala was packed in indigenous polymer-coated easy open-end tin-free steel cans of 307 × 109 size and processed at 121.1 °C to three F0 values of 7, 8 and 9 with cook values of 82, 91 and 95 min, respectively. The data were recorded using an Ellab TM 9608 temperature recorder. The raw, blanched and processed squid rings were subjected to manual and instrumental sensory analysis. Even though the processed cans for all three F0 values were found to be commercially sterile, the product processed to F0 8 was found to be ideal with regard to all sensory attributes. The instrumental texture profile analysis of raw, blanched and processed squid muscle shows softening with cooking. [source] Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler-spent hen meat and by-products,INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2007A. Kalaikannan Summary The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1 °C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1 °C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively. [source] The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2006Cristina Fernández Summary The effect of low-temperature blanching (LTB) prior to cooking on colour, textural, firmness and oscillatory parameters, sensory attributes and overall acceptability of either fresh or frozen/thawed mashed potatoes was studied using response surface methodology (RSM) to establish the optimum temperature and time for blanching in both types of mashed potatoes. A central composite rotatable design was used to study the effects of variation in levels of blanching temperature (57.93,72.07 °C) and time (15.86,44.14 min) on the quality parameters. Stationary points showing maximum thickening had critical temperatures (approximately 67,69 °C) and times (approximately 26,30 min) in the ranges of temperature and time used for each independent variable for both fresh and frozen/thawed mashed potato. Results showed a high correlation between structural reinforcement and overall acceptability under optimum experimental blanching conditions. This demonstrates the potential of this experimental approach in terms of tailoring physical properties to predetermined levels in order to meet consumer preferences in mashed potatoes, and of altering the changes that occur after freezing and thawing. [source] The effect of sample temperature on instrumental and sensory properties of mashed potato productsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005Wenceslao Canet Summary The effect of sample temperature on texture, firmness and the sensory attributes of fresh and frozen/thawed natural and commercial mashed potatoes was studied. Scanning electron microscopy was used to obtain information on the structure of potato cells and how this is affected by processing. Various parameters were measured and were found to increase at 55 °C, these changes could be related to gelatinisation of the starch remaining in the products. In natural mashed potato, texture profile analysis (TPA) and firmness parameters were lower in the processed than in the fresh samples, indicating a weakening of the structure; this was confirmed by photomicrographs. In commercial mashed potato, TPA parameters measured at 55 and 65 °C and firmness parameters measured at 25 °C were higher in the processed samples, indicating enhanced structural strength; this was confirmed by photomicrographs. Firmness per gram of product was the best instrumental parameter for measuring texture in these products. The results of the different analyses indicated that 55 °C was the preferred temperature for consumption of mashed potatoes. [source] Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea (Vigna unguiculata Walp.INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2004L.) flours Summary A comparative evaluation was made of some physico-chemical and rheological characteristics of undehulled, manually dehulled and mechanically dehulled cowpea (Vigna unguiculata Walp. L.) flours from brown and white varieties of the legume. The flours were used to prepare steamed bean paste, ,Moinmoin', which was analysed for some sensory parameters. Dehulling and dehulling methods had no appreciable influence on the physical characteristics and proximate composition of the flours, except ash content, which was slightly higher in undehulled flour samples. Amylograph pasting characteristics of the flours showed varying trends because of dehulling method and/or presence of seed coats. ,Moinmoin' samples prepared from the flours received similar ratings for all sensory attributes, with no significant differences (P < 0.01 and P < 0.05), except for the low-rated (poorer) colour of the undehulled brown product. [source] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] SAFETY and QUALITY EVALUATION of A YOGURT-BASED DRINK PROCESSED BY A PILOT PLANT PEF SYSTEMJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2004G.A. EVRENDILEK ABSTRACT Yogurt-based drink samples were prepared by mixing plain yogurt, water, sugar, and strawberry flavored fruit syrup. the samples were treated by both the mild heat (60C for 30 s) combined with a pilot plant pulsed electric field (PEF) system and the mild heat only in order to determine changes in the product safety and quality. Changes in the product safety were measured as microbial count, and changes in the product quality as L, a, b, oBrix and pH values. the treated and control samples were stored at 4 and 22C for microbial, physical and sensory evaluations. Since the 60C-treated samples exploded after 14-day storage, the safety and quality evaluations for 91 days were performed for the 60C? and control samples, only. Microbial count of the 60C? samples was significantly lower than that of the control samples at the two temperatures for the 91-day storage (P < 0.05). There was no significant difference in the L, a, b values, oBrix and pH between the control and 60C? samples (P < 0.05). the control and 60C? samples revealed no significant difference in the selected sensory attributes (P < 0.05). [source] THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009TATIANA BEATRIS TRIBESS ABSTRACT Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical-chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical-chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration. [source] EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTSJOURNAL OF FOOD QUALITY, Issue 3 2008J.M. BABAJIDE ABSTRACT Six varieties of yam were processed into traditional dry-yam slices. The pasting properties and sensory attributes of dry-yam samples, flour and paste from the flour were investigated. Significant differences (P , 0.05) were observed in the pasting properties of flour from different yam varieties. "Ijedo," the commonly used variety, had the highest peak, trough and final viscosities. There was no significant difference in the viscosities of "Efuru" (206.04 rapid viscosity analyzer), "Ise-Osi" (242.75 rapid viscosity unit [RVU]) and "Abuja" (241.25 RVU) varieties. Samples of dry yam made from "Efuru,""Ise-Osi" and "Abuja" yams were not significantly different (P > 0.05) from "Ijedo" in terms of instrumental color measurement, as their degree of brownness (100 , L*) were 21.53, 19.21, 20.87 and 22.42, respectively. There was no significant difference (P > 0.05) in color, taste and moldability of the paste made from "Efuru,""Ise-Osi,""Ijedo" and "Abuja" yams. There was no significant difference (P > 0.05) between the hardness of dry yams made from "Ise-Osi,""Ijedo" and "Abuja." There were positive correlations between the yam paste moldability, peak, trough and final viscosities for the different yam varieties. "Ise-Osi,""Efuru" and "Abuja" varieties were found to be suitable for dry-yam processing in terms of sensory property and pasting of dry-yam slices and their products, which were not significantly different from those of "Ijedo" variety , the commonly used yam. PRACTICAL APPLICATIONS The study revealed that dry-yam processors and potential dry-yam processors in Nigeria can use other white yam varieties, such as "Abuja,""Ise-Osi" and "Efuru," apart from "Ijedo" variety , the commonly used yam variety. These yam varieties were also acceptable in terms of the sensory and pasting properties of dry-yam slices and their products. Thus, the general knowledge that white yams are good for dry-yam processing has been scientifically verified. [source] THE EFFECT OF PRETREATMENT OF SHREDDED CELERIAC USING SOLUTIONS OF ENZYMATIC BROWNING INHIBITORS ON THE QUALITY OF MINIMALLY PROCESSED PRODUCTJOURNAL OF FOOD QUALITY, Issue 5 2007BIETA, RADZIEJEWSKA-KUBZDELA EL ABSTRACT The study investigated the effect of soaking celeriac flakes in solutions containing various concentrations of enzymatic browning inhibitors on the quality of stored minimally processed product. Ascorbic acid (0.2,0.5%), 4-hexylresorcinol (0.003,0.01%), sodium chloride (0.1,0.5%) and sodium lactate (2,3%) were used as browning inhibitors. On the basis of the conducted tests, it was found that among the applied browning inhibitors, only ascorbic acid had an advantageous effect on the quality of stored celeriac flakes. Along with an increase in its concentration in the solution (0.2,0.5%) used for the pretreatment of the flakes, the value of color parameter a* decreased, while the value of parameter b* increased. At the concentration of ascorbic acid in the solution exceeding 0.25%, flake color in the sensory examination was evaluated as desirable. An increase of ascorbic acid concentration in the solution in the range from 0.2 to 0.4% resulted in a decrease in the total mesophilic and psychrophilic bacteria counts, respectively, by 3 and 1 log cfu/g of the stored product. PRACTICAL APPLICATIONS Minimal processing of celeriac provides convenience for consumers and many economic benefits for producers. Minimal processing of celeriac can induce disadvantageous changes in tissue, which may lead to darkening of the flakes and deterioration of product sensory attributes. Moreover, shredded raw material constitutes an excellent medium for the development of microorganisms. This article contains information about the effectiveness of enzymatic browning inhibitors for extending the shelf life of celeriac flakes. We show a range of concentrations of inhibitors, which improve the preservation of color, intrinsic taste and microbial quality of minimally processed celeriac. [source] BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADSJOURNAL OF FOOD QUALITY, Issue 5 2004K.H. MCWATTERS ABSTRACT Cowpea flour was used to partially replace wheat flour in yeast bread, using automatic household-type bread machines for mixing, proofing and baking. Loaves containing 15 or 30% extruded cowpea flour weighed more (683.4 g) than loaves from other treatments (641.1,652.6 g). The 100% wheat had the highest loaf volume (2.58 L) and the 30% extruded cowpea the lowest (1.64 L). Cowpea flour breads contained more protein (13.9,15.4%) than the 100% wheat (4.1% fat, 12.5% protein). Bread made with 15% extruded cowpea flour was not different (P < 0.05) from the all-wheat control in sensory quality and acceptability. Hedonic ratings for the control and 15% extruded cowpea flour ranged from 6.6 (like slightly) to 7.4 (like moderately) for all sensory attributes. The least liked samples contained either 30% raw or 30% extruded cowpea flour, receiving ratings for all attributes ranging from 4.8 (disliked slightly) to 6.2 (liked slightly). Overall, 15% extruded cowpea flour demonstrated successful bread making performance without compromising sensory quality. [source] MODEL PREDICTION FOR SENSORY ATTRIBUTES OF NONGLUTEN PASTAJOURNAL OF FOOD QUALITY, Issue 6 2001JEN-CHIEH HUANG ABSTRACT Response surface methodology was used to predict sensory attributes of a nongluten pasta and develop response surface plots to help visualize the optimum region. Optimum regions of xanthan gum, modified starch, and locust bean gum were selected by overlapping the contour plots of sensory properties of nongluten pasta as compared with the control pasta. The formula of nongluten pasta that possessed the most desirable properties was xanthan gum at 40 g, modified starch at 35 g, locust bean gum at 40 g, tapioca starch at 113 g, potato starch at 57 g, corn flour at 250 g, and rice flour at 50 g. The quality of nongluten pasta could be improved by using different levels of nongluten starches and flours, and nonstarch polysaccharides. [source] | |||||||||||||||||||