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Sensory Differences (sensory + difference)
Selected AbstractsINULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATAJOURNAL OF SENSORY STUDIES, Issue 4 2007BEATRIZ VILLEGAS ABSTRACT Inulin has interesting functional properties, which are linked to the average degree of polymerization of its chains. The aims of this work were to explore the effect of adding different types of inulin (short chain, native and long chain) on the thickness and creaminess of milk-beverage model systems, and to explore the possibility of using each of the three types of inulin as a fat replacer in skimmed-milk beverages. Sensory ranking data were analyzed using the R-index. For the two lots of samples (whole milk and skimmed milk), all samples with added inulin were perceived as significantly thicker and creamier than the samples without inulin. The fat mimetic capacity of inulin depended not only on the chain length, but also on the concentration of added inulin. In order to obtain milk beverages with reduced fat content having similar thickness and creaminess than those perceived in whole milk beverages, it was necessary to add long-chain inulin at concentrations over 8%. PRACTICAL APPLICATIONS In most cases, inulin is added to different foods to supplement them in order to increase fiber ingestion, in amounts that vary between 3 and 6 g per portion, or to assure its bifidogenic nature, adding 3,8 g per portion. The results of this work provide information regarding the effects of inulin on the sensory characteristics of milk beverages, and show that applying the R-index analysis helped detect the small perceivable differences in thickness and creaminess among the samples tested, what will be of great use in formulating low-fat milk beverages. [source] USING GELATIN-BASED ANTIMICROBIAL EDIBLE COATING TO PROLONG SHELF-LIFE OF TILAPIA FILLETSJOURNAL OF FOOD QUALITY, Issue 3 2002CHAN-YIN OU Skinless tilapia (Dreochromis niloticus x D. aureus) fillets were covered with a gelatin coating containing benzoic acid as an antimicrobial agent. Benzoic acid content of fish fillets was used to estimate the amount of gelatin coated on fillet surface, and it was found that the gelatin contents were between 16.3 mg and 17.3 mg per g of fillets. Aerobic and anaerobic microbial loads, volatile basic nitrogen (VBN) contents, and sensory evaluation were used as indicators to survey the feasibility of an antimicrobial gelatin coating to prolong the shelf-life of tilapia fillets under refrigeration. After 7 days of storage under refrigeration, tilapia fillets coated with gelatin containing benzoic acid had acceptable VBN contents, increased moderately in microbial loads, and showed no significant sensory difference (P < 0.05) from fresh fillets. The results indicate that an antimicrobial gelatin coating is suitable for preservation of tilapia fillets. [source] Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storageINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2003Ahmad Sulaeman Summary Deep-fried carrot chips were packaged in layered film (metallized polyester and linear low-density polyethylene) pouches under a partial vacuum of <1% O2 concentration. Packages containing chips were stored in dark chambers at three conditions: 0,1 °C, 94,98% relative humidity (r.h.) (A); 22,23 °C, 31,45% r.h. (B); and 29,31 °C, 89,93% r.h. (C) for 0,5 months. Retention of , - and , -carotene content and vitamin A activity were >82% over 5 months for all conditions. Colour values (L, a, b) were unchanged over 5 months for A and B, but decreased gradually (P < 0.05) for C. No changes in moisture content, fat content, water activity, texture values and sensory values were observed over time for A and B, but changed (P < 0.05) for C. No sensory differences were observed by condition or time in colour. Carrot chips, packaged in partially vacuumed opaque pouches, can be stored for at least 5 months at 0,1 °C, 94,98% r.h. or 22,23 °C, 31,45% r.h. [source] ORIGINAL RESEARCH,PHYSIOLOGY: Sensation and Sexual Arousal in Circumcised and Uncircumcised MenTHE JOURNAL OF SEXUAL MEDICINE, Issue 3 2007Kimberley Payne PhD ABSTRACT Introduction., Research, theory, and popular belief all suggest that penile sensation is greater in the uncircumcised as compared with the circumcised man. However, research involving direct measurement of penile sensation has been undertaken only in sexually functional and dysfunctional groups, and as a correlate of sexual behavior. There are no reports of penile sensation in sexually aroused subjects, and it is not known how arousal affects sensation. In principle, this should be more closely related to actual sexual function. Aim., This study therefore compared genital and nongenital sensation as a function of sexual arousal in circumcised and uncircumcised men. Methods., Twenty uncircumcised men and an equal number of age-matched circumcised participants underwent genital and nongenital sensory testing at baseline and in response to erotic and control stimulus films. Touch and pain thresholds were assessed on the penile shaft, the glans penis, and the volar surface of the forearm. Sexual arousal was assessed via thermal imaging of the penis. Results., In response to the erotic stimulus, both groups evidenced a significant increase in penile temperature, which correlated highly with subjective reports of sexual arousal. Uncircumcised men had significantly lower penile temperature than circumcised men, and evidenced a larger increase in penile temperature with sexual arousal. No differences in genital sensitivity were found between the uncircumcised and circumcised groups. Uncircumcised men were less sensitive to touch on the forearm than circumcised men. A decrease in overall touch sensitivity was observed in both groups with exposure to the erotic film as compared with either baseline or control stimulus film conditions. No significant effect was found for pain sensitivity. Conclusion., These results do not support the hypothesized penile sensory differences associated with circumcision. However, group differences in penile temperature and sexual response were found. Payne K, Thaler L, Kukkonen T, Carrier S, and Binik Y. Sensation and sexual arousal in circumcised and uncircumcised men. J Sex Med 2007;4:667,674. [source] Blood and haemoglobin meal as protein sources in diets for gilthead sea bream (Sparus aurata): effects on growth, nutritive efficiency and fillet sensory differencesAQUACULTURE RESEARCH, Issue 10 2008Silvia Martínez-Llorens Abstract Two parallel experiments were conducted to evaluate the effect of partial substitution of fish meal by two different animal protein sources, blood meal (B) and haemoglobin meal (H) at 0, 50 and 100 g kg,1 of level inclusion in diets for gilthead sea bream, considering a long feeding period for juveniles (Trial 1) and a short feeding period (Trial 2) for on-growing fish. In Trial 1, 33 g juveniles were fed for 242 days and the fish fed with 5% and 10% of haemoglobin dietary inclusion obtained less growth, although feed efficiency, protein efficiency ratio and muscle composition were similar in all diets. In Trial 2, 179 g initial weight fish were fed for 164 days and growth of fish fed H10 showed the lowest growth, although nutrient efficiency and muscle composition were not affected significantly. The results of these experiments demonstrated that blood meal can substitute fish meal (up to 10%) with no effect on performance, but may lead to sensory differences compared with fish fed diet 0, while the inclusion of 5% blood meal had no effect on growth or sensory characteristics. Fish fed 10% haemoglobin inclusion had the poorest growth values. [source] Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.)AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 3 2008H.E. HOLT Abstract Background and Aims:, Winemakers from a commercial winery observed sensory differences in Cabernet Sauvignon wines made from three pruning treatments in a single vineyard, particularly in mouthfeel characteristics. This study examined the relationships between wine composition and wine sensory characteristics, then related these to berry weight and composition and wine quality scores. Methods and Results:, Cabernet Sauvignon from three pruning treatments , Machine, Cane and Spur , was harvested at commercial harvest date, and replicate wines were made from each for three vintages. The composition of the wines from all three pruning systems was generally similar. Differences in individual descriptive attributes did not separate the wines from the three treatments, or across vintages, despite differences in overall quality scores. Principal component analysis (PCA) could separate the wines by pruning and by vintage using wine composition or sensory parameters. Higher concentrations of anthocyanins, tannins and phenolics in berries did not always result in higher concentrations in wines. Conclusions:, In this study, higher wine tannin or wine phenolic concentrations did not result in higher wine astringency, and wine colour measures and phenolic composition were not good indicators of individual wine sensory properties or wine quality. Wine composition was not necessarily directly influenced by berry composition. Significance of the Study:, Few studies focus on the berry to wine to sensory continuum, particularly over more than one vintage or in a commercial context. This study highlighted how complex the relationships among berries, wine sensory properties and wine quality can be, particularly within a single vineyard. [source] | ||||||||||