Sensory Scores (sensory + score)

Distribution by Scientific Domains


Selected Abstracts


Development of an Artificial Lipid-Based Membrane Sensor with High Selectivity and Sensitivity to the Bitterness of Drugs and with High Correlation with Sensory Score

IEEJ TRANSACTIONS ON ELECTRICAL AND ELECTRONIC ENGINEERING, Issue 6 2009
Yoshikazu Kobayashi Non-member
Abstract This paper reports the development of membrane sensors based on an artificial lipid and plasticizers with high selectivity and sensitivity to drug bitterness by using bis(1-butylpentyl) adipate (BBPA), bis(2-ethylhexyl) sebacate (BEHS), phosphoric acid tris(2-ethylhexyl) ester (PTEH), and tributyl o-acetylcitrate (TBAC) as a plasticizer and phosphoric acid di-n-decyl ester (PADE) as an artificial lipid to optimize surface hydrophobicity of the sensors. In addition, a sensor with highly correlated bitterness sensory score was developed by blending BBPA and TBAC to detect the bitterness suppression effect of sucrose, and other bitter-masking materials. Therefore, this sensor can be used to evaluate the bitterness of various drug formulations with high accuracy. Copyright © 2009 Institute of Electrical Engineers of Japan. Published by John Wiley & Sons, Inc. [source]


A comparison of ultrasound-guided supraclavicular and infraclavicular blocks for upper extremity surgery

ACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 5 2009
Z. J. KOSCIELNIAK-NIELSEN
Background: Ultrasound (US)-guided supraclavicular or infraclavicular blocks are commonly used for upper extremity surgery. The aims of this randomized study were to compare the block performance and onset times, effectiveness, incidence of adverse events and patient's acceptance of US-guided supraclavicular or infraclavicular blocks. We hypothesized that the supraclavicular approach, being more superficial and easier to visualize using a 10 MHz transducer, will produce a faster and a more extensive sensory block. Methods: One hundred and twenty patients were randomized to two equal groups: supraclavicular (S) and infraclavicular (I). Each patient received a mixture containing equal volumes of ropivacaine 7.5 mg/ml and mepivacaine 20 mg/ml with adrenaline 5 ,g/ml, 0.5 ml/kg body weight (minimum 30 ml, maximum 50 ml). The sensory score (anaesthesia , 2 points, analgesia , 1 point and pain , 0 point) of the seven terminal nerves was assessed every 10 min. Patients were declared ready for surgery when they had an effective surgical block , anaesthesia or analgesia of the five nerves below the elbow. Thirty minutes after the block, the unblocked nerves were supplemented. The block performance and latency times, surgical effectiveness, adverse events and patient's acceptance were recorded. Results: Significantly more patients in the I group were ready for surgery 20 and 30 min after the block. The mean block performance time was 5.7 min in the S group and 5.0 min in the I group (NS). Block effectiveness was superior in the I group: 93% vs. 78% in the S group (P=0.017). The S group patients had a significantly poorer block of the median and ulnar nerves, but a better block of the axillary nerve. Sensory scores at 10, 20 and 30 min were not significantly different. Thirty-two patients in the S group vs. nine patients in the I group experienced transient adverse events (P<0.0001). Patients' acceptance of the block was similar in both groups. Conclusions: Infraclavicular block had a faster onset, better surgical effectiveness and fewer adverse events. Block performance time and patients' acceptance of the procedure were similar in both groups. [source]


The post harvest sensory and chemical characteristics of cold-stored pineapples pretreated with different Fruitone concentrations

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2006
Zaulia Othman
Abstract The effects of Fruitone CPA [2-(3-chlorophenoxy)propionic acid] (0-44 ppm) on post-harvest storage, chemical characteristics and sensory evaluation of pineapples for fresh consumption after storage at 10 ± 1 °C were studied. Pre-harvest Fruitone treatment beneficially affected the physical characteristics of pineapples, namely increased fruit weight, reduced texture loss, reduced crown size and delayed ripening, but adversely affected their chemical characteristics. Almost all parameters analysed (total soluble solid, titratable acidity, pH and sugars) showed that Fruitone concentrations between 35.2 and 44 ppm were most effective in delaying the ripening of pineapples compared to other concentrations. At these concentrations, Fruitone significantly (P < 0.05) reduced the total soluble solid and pH, but significantly (P < 0.05) increased the titratable acidity. Fruitone treatment was effective in maintaining the TSS and reduced the fluctuation of sugar and the sugar,acid ratio during storage and between fruits. Sensory scores showed that there was a slight increase in the score for odour after 3 weeks of storage between Fruitone-treated pineapples and control pineapples, while all other sensory attributes (sourness, sweetness, flavour and overall acceptability) were insignificantly different. All sensory attributes correlated positively with pH and sucrose at low concentrations of Fruitone (0,8.8 ppm and 0,26.4 ppm, respectively); with glucose at intermediate Fruitone concentration (17.6,26.4 ppm); with total soluble solid at higher Fruitone concentrations (35.2,44 ppm); and with sugar,acid ratio at all concentrations (except at 44 ppm Fruitone). Copyright © 2006 Society of Chemical Industry [source]


High prevalence of vasomotor reflex impairment in newly diagnosed leprosy patients

EUROPEAN JOURNAL OF CLINICAL INVESTIGATION, Issue 10 2005
X. Illarramendi
Abstract Background, Initial nerve damage in leprosy occurs in small myelinated and unmyelinated nerve fibers. Early detection of leprosy in the peripheral nervous system is challenging as extensive nerve damage may take place before clinical signs of leprosy become apparent. Patients and methods, In order to determine the prevalence of, and factors associated with, peripheral autonomic nerve dysfunction in newly diagnosed leprosy patients, 76 Brazilian patients were evaluated prior to treatment. Skin vasomotor reflex was tested by means of laser Doppler velocimetry. Blood perfusion and reflex vasoconstriction following an inspiratory gasp were registered on the second and fifth fingers. Results, Vasomotor reflex was impaired in at least one finger in 33/76 (43%) patients. The fifth fingers were more frequently impaired and suffered more frequent bilateral alterations than the second fingers. Multivariate regression analysis showed that leprosy reaction (adjusted odds ratio = 8·11, 95% confidence interval: 1·4,48·2) was associated with overall impaired vasomotor reflex (average of the four fingers). In addition, palmar erythrocyanosis and an abnormal upper limb sensory score were associated with vasomotor reflex impairment in the second fingers, whereas anti-phenolic glycolipid-I antibodies, ulnar somatic neuropathy and a low finger skin temperature were associated with impairment in the fifth fingers. Conclusions, A high prevalence of peripheral autonomic dysfunction as measured by laser Doppler velocimetry was observed in newly diagnosed leprosy patients, which is clinically evident late in the disease. Autonomic nerve lesion was more frequent than somatic lesions and was strongly related to the immune-inflammatory reaction against M. leprae. [source]


Development of an Artificial Lipid-Based Membrane Sensor with High Selectivity and Sensitivity to the Bitterness of Drugs and with High Correlation with Sensory Score

IEEJ TRANSACTIONS ON ELECTRICAL AND ELECTRONIC ENGINEERING, Issue 6 2009
Yoshikazu Kobayashi Non-member
Abstract This paper reports the development of membrane sensors based on an artificial lipid and plasticizers with high selectivity and sensitivity to drug bitterness by using bis(1-butylpentyl) adipate (BBPA), bis(2-ethylhexyl) sebacate (BEHS), phosphoric acid tris(2-ethylhexyl) ester (PTEH), and tributyl o-acetylcitrate (TBAC) as a plasticizer and phosphoric acid di-n-decyl ester (PADE) as an artificial lipid to optimize surface hydrophobicity of the sensors. In addition, a sensor with highly correlated bitterness sensory score was developed by blending BBPA and TBAC to detect the bitterness suppression effect of sucrose, and other bitter-masking materials. Therefore, this sensor can be used to evaluate the bitterness of various drug formulations with high accuracy. Copyright © 2009 Institute of Electrical Engineers of Japan. Published by John Wiley & Sons, Inc. [source]


EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

JOURNAL OF FOOD QUALITY, Issue 3 2009
S.J. HUR
ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [source]


Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

JOURNAL OF FOOD SCIENCE, Issue 9 2009
Christopher P.F. Marinangeli
ABSTRACT:, A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how WYPF modulates postprandial glycemic responses as well as sensory characteristics in novel foods. In a single-blind crossover trial, the present study assessed postprandial glycemic responses of banana bread, biscotti, and spaghetti containing either WYPF or whole wheat flour (WWF). Boiled yellow peas (BYP) and white bread (WB) were used as positive and negative controls, respectively. On day 1, subjects evaluated appearance, taste, texture, smell as well as overall acceptance of each WYPF and WWF food on a 5-point hedonic scale. WYPF banana bread (97.9 ± 17.8 mmol·min/L) and biscotti (83 ± 13 mmol·min/L), as well as BYP (112.3 ± 19.9 mmol·min/L), reduced (P,< 0.05) glycemic responses compared to WB (218.1 ± 29.5 mmol·min/L). The glycemic response of WYPF pasta (160.7 ± 19.4 mmol·min/L) was comparable to WB. WYPF biscotti produced a lower (P,= 0.019) postprandial glycemic response compared to WWF biscotti (117.2 ± 13.1 mmol·min/L). Hedonic responses between corresponding foods were similar except for the WYPF pasta (2.9 ± 0.9) which possessed a lower sensory score (P,= 0.02) for smell compared to WWF pasta (3.6 ± 1). WYPF can be used to produce low-glycemic functional foods possessing sensory attributes that are comparable to identical food products containing WWF. [source]


Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

JOURNAL OF FOOD SCIENCE, Issue 5 2005
Rodrigo Scherer
ABSTRACT: The effect of 2 slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on the quality of grass carp (Ctenopharyngodon idella) stored in ice for 20 d was evaluated using sensory and chemical analysis. Electricity immediately stunned the fish and did not induce blood spots in the flesh. Fish killed by electricity showed a faster initial rate of ATP degradation and entered into rigor mortis earlier, but did not show significant differences in the sensory score when compared with fish killed by immersion in ice-water slurry. Thus, no differences were observed in the shelf life of carps between the 2 slaughter methods evaluated. The limit for acceptability of grass carp stored in ice was around 13 to 16 d. Grass carp accumulated more inosine than hypoxanthine. K, Ki, P, Fr, and H values were highly correlated with storage time and with the TFRU sensory scores in both groups; these could be used to assess the freshness quality of grass carp. [source]


Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder

JOURNAL OF FOOD SCIENCE, Issue 8 2004
J.H. Lee
ABSTRACT: Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethylene/polypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatography/ mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder. [source]


Optimization of ingredients for the formulation of a direct acidified whey based lassi-like beverage

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2008
KALYANI NAIR
Samples of direct acidified whey based lassi like beverage were prepared with different proportions of guar gum, CMC and inulin and were examined for sensory and physical attributes. The optimisation was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Response surface analysis revealed that sensory scores for flavour, consistency, colour and appearance and overall acceptability of lassi like beverage varied from 6.50 to 7.25, 6.16 to 7.12, 6.20 to 7.41 and 5.96 to 7.20 respectively. The results of analysis showed that all the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in all the aspects of model efficiency check (R2 >85%). [source]


Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2007
SU-JEONG LEE
The present study was carried out to investigate the changes in chemical and sensory properties and the cholesterol-lowering effect of evening primrose oil (EPO) addition to cholesterol-reduced yogurt. The rate of cholesterol removal reached 93.5% by ,-cyclodextrin in yogurt before EPO addition. pH, viscosity and microbial counts decreased with amounts of EPO added. The thiobarbituric acid value of cholesterol-reduced and EPO-enriched yogurt increased proportionally to length of storage period and amount of EPO addition, and it was significantly different between the EPO-enriched groups than in unenriched groups in all storage periods. The production of short-chain free fatty acids (FFA) increased with longer periods of storage. From 6 days' storage, the amounts of short-chain FFA in 6 and 10% EPO-enriched groups were significantly different from other groups. Most sensory scores of 2% EPO-enriched group were not significantly different from those of the control, whereas 6 and 10% EPO addition showed an adverse effect on sensory analysis. In blood analysis, the total cholesterol increase after 8 weeks' feeding was dramatically lowered to 39.2% in the 10% EPO-enriched group from 57.7% in the control. In addition, the concentration of blood triglyceride increased in the control, whereas it decreased in the 10% EPO-enriched group. The above results indicated that EPO addition resulted in a profound lowering effect in blood lipids, although it adversely affected some sensory properties. [source]


Quality of applesauces processed by pulsed electric fields and HTST pasteurisation,

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2009
Z. T. Jin
Summary A pilot plant scale continuous flow pulsed electric field (PEF) and high temperature short time (HTST) processing system was integrated with an aseptic packaging machine. Fuji applesauce and blueberry applesauce were processed with PEF followed by HTST pasteurisation (PEF + HTST). PEF + HTST processed Fuji applesauce from fresh Fuji apples demonstrated high and stable sensory scores during 9 months storage at 27 °C, and had comparative sensory quality with Meal Read-to-Eat (MRE) and commercial applesauce products stored at 4 °C. PEF + HTST processed blueberry applesauce from pre-pasteurised materials had lower sensory scores than PEF + HTST processed Fuji applesauce and was significantly less stable during the storage at 27 °C. PEF + HTST processed applesauces had aerobic count and mould and yeast count of <10 cfu mL,1 during storage. Electrical conductivity, pH and °Brix, were not significantly changed throughout storage time (P > 0.05). [source]


The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006
Frank D. Conforti
Summary The aim of the study was to incorporate and determine the effect of combining flaxseed meal (15%) and soya flour (5% and 10%) and monitoring the effect of the two ingredients on product quality in yeast bread while at the same time to evaluate the effect of soya flour in preventing the development of lipid rancidity in the stored soya/flax bread. Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. A 10% level of soya flour substitution also produced bread with lower quality sensory scores. [source]


Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005
kuner
Summary The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K,nac, 97 and Daǧda, 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth-feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova) and principal component analysis (PCA) showed that Daǧda, 94 and Triticale blends are more suitable than K,nac, 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale-wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale-wheat flour blends were highly cultivar specific and dependent on blend proportion. [source]


Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2004
Peter I. Akubor
Summary The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability. [source]


Single vs. double stimulation during a lateral sagittal infraclavicular block

ACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 10 2009
E. AKY
Background: The objective of this study was to evaluate the influence of single vs. dual control during an ultrasound-guided lateral sagittal infraclavicular block on the efficacy of sensory block and the time of block onset. Methods: In a prospective manner, 60 adult patients scheduled for distal upper limb surgery were randomly allocated to single (Group S) or double stimulation (Group D) groups. A local anesthetic (LA) mixture of 20 ml of levobupivacaine 5 mg/ml and 20 ml of lidocaine 20 mg/ml with 5 ,g/ml epinephrine (total 40 ml) was administered in both groups. In the Group S following a median, an ulnar or a radial nerve response, the entire LA was administered at a single site. In Group D 10 ml of LA was administered following the electrolocation of the musculocutaneous nerve and 30 ml LA was injected following median, ulnar or radial nerves. A successful block was defined as analgesia or anesthesia of all five nerves distal to the elbow. Sensory and motor blocks were tested at 5-min intervals for 30 min. Results: The block was successful in 27 patients in Group S and 28 patients in Group D. The time from starting the block until satisfactory anesthesia was significantly shorter in Group D than in Group S (19.3 vs. 23.2 min) (P<0.05). Total sensory scores were significantly higher in the double stimulation group at 20 and 30 min after the block performance (P<0.05). Conclusions: Although the block performance time was longer in the double stimulation group, block onset time and extent of anesthesia were more favorable in the double stimulation group. [source]


Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors: correlation with descriptive analysis and acoustic measurements

JOURNAL OF CHEMOMETRICS, Issue 3 2005
Philippe 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]


IMPROVING THE QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTE

JOURNAL OF FOOD QUALITY, Issue 4 2008
ESRA CAPANOGLU
ABSTRACT Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores significantly (P , 0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste. PRACTICAL APPLICATIONS The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage. [source]


Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

JOURNAL OF FOOD SCIENCE, Issue 6 2009
N.A. Kocaoglu-Vurma
ABSTRACT:, The acceptability of cheese depends largely on the flavor formed during ripening. The flavor profiles of cheeses are complex and region- or manufacturer-specific which have made it challenging to understand the chemistry of flavor development and its correlation with sensory properties. Infrared spectroscopy is an attractive technology for the rapid, sensitive, and high-throughput analysis of foods, providing information related to its composition and conformation of food components from the spectra. Our objectives were to establish infrared spectral profiles to discriminate Swiss cheeses produced by different manufacturers in the United States and to develop predictive models for determination of sensory attributes based on infrared spectra. Fifteen samples from 3 Swiss cheese manufacturers were received and analyzed using attenuated total reflectance infrared spectroscopy (ATR-IR). The spectra were analyzed using soft independent modeling of class analogy (SIMCA) to build a classification model. The cheeses were profiled by a trained sensory panel using descriptive sensory analysis. The relationship between the descriptive sensory scores and ATR-IR spectra was assessed using partial least square regression (PLSR) analysis. SIMCA discriminated the Swiss cheeses based on manufacturer and production region. PLSR analysis generated prediction models with correlation coefficients of validation (rVal) between 0.69 and 0.96 with standard error of cross-validation (SECV) ranging from 0.04 to 0.29. Implementation of rapid infrared analysis by the Swiss cheese industry would help to streamline quality assurance. [source]


Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

JOURNAL OF FOOD SCIENCE, Issue 5 2005
Rodrigo Scherer
ABSTRACT: The effect of 2 slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on the quality of grass carp (Ctenopharyngodon idella) stored in ice for 20 d was evaluated using sensory and chemical analysis. Electricity immediately stunned the fish and did not induce blood spots in the flesh. Fish killed by electricity showed a faster initial rate of ATP degradation and entered into rigor mortis earlier, but did not show significant differences in the sensory score when compared with fish killed by immersion in ice-water slurry. Thus, no differences were observed in the shelf life of carps between the 2 slaughter methods evaluated. The limit for acceptability of grass carp stored in ice was around 13 to 16 d. Grass carp accumulated more inosine than hypoxanthine. K, Ki, P, Fr, and H values were highly correlated with storage time and with the TFRU sensory scores in both groups; these could be used to assess the freshness quality of grass carp. [source]


Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression

JOURNAL OF FOOD SCIENCE, Issue 7 2004
K.F. Schulbach
ABSTRACT: Sensory properties of 5 strawberry varieties were related to gas chromatography/olfactometry (GC/ O) analysis using partial least squares regression (PLS). The sour and green sensory aspects were strongly associated with titratable acidity, hexanal, and E-2 hexenal. The caramel/sweet character was differentiated from the strawberry/fruity character by its stronger association with Furaneol, which had a high score in the 2nd PLS dimension. The sensory scores for peach and the GC/O ratings for the peach-like lactones were also associated. The fruity sensory scores and the floral sensory scores were not well correlated with compounds having fruity or floral character. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples. [source]


Microbial and Sensory Assessment of Milk with an Electronic Nose

JOURNAL OF FOOD SCIENCE, Issue 2 2002
F. Korel
ABSTRACT: An electronic nose (e-nose) was used to assess milk odor inoculated with Pseudomonas fluorescens or Bacillus coagulans, and odors were correlated with microbial loads and sensory scores. Sterile whole, reduced-fat, and fat-free milk were inoculated, stored at 1.7, 7.2, and 12.8 °C, and evaluated at d 0, 3, 5, 7, and 10 by e-nose and sensory panel. Aerobic plate counts were performed. E-nose readings, microbial counts, and sensory data were analyzed using discriminant function analysis. The e-nose discriminated differences in odor due to microbial load and sensory data. This may lead to a rapid method for determining sensory evaluation and microbial loads of milk. [source]


INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURI

JOURNAL OF TEXTURE STUDIES, Issue 2 2009
M. L. SUDHA
ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source]


Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2010
Hou-Pin Su
Abstract BACKGROUND: The objective of this study was to develop a low-fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg,1), citrus fiber (CF, 100 g kg,1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full-fat (FF) mayonnaise, and the products still maintained ideal rheological properties. RESULTS: The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg,1 GG, CF + 5 g kg,1 GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg,1 GG control. CONCLUSION: This study shows that XG + 10 g kg,1 GG and CF + 5 g kg,1 GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. Copyright © 2010 Society of Chemical Industry [source]


Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003
Dimitra Taliadourou
Abstract The effect of filleting on the microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads, H2S-producing bacteria (including Shewanella putrefaciens) and Brochothrix thermosphacta were the dominant bacteria at the end of the 16 day storage period in ice for both whole ungutted and filleted sea bass. Enterobacteriaceae were also found in the spoilage microflora of whole ungutted and filleted sea bass, but their counts were always lower than those of pseudomonads, H2S-producing bacteria (including S putrefaciens) and B thermosphacta. Total viable counts for whole ungutted sea bass were always lower than those for filleted sea bass samples. Of the chemical indicators of spoilage, TMA (trimethylamine) values of whole ungutted sea bass increased very slowly, whereas significantly higher values were obtained for filleted samples, with respective values of 0.253 and 1.515 mg N per 100 g muscle being reached at the end of their shelf-life (days 13 and 9 respectively). TVB-N (total volatile basic nitrogen) values showed a slight increase for whole ungutted sea bass during storage, reaching a value of 26.77 mg N per 100 g muscle (day 13), whereas for filleted fish a corresponding value of 26.88 mg N per 100 g muscle was recorded (day 9). TBA (thiobarbituric acid) values increased slowly for whole ungutted and filleted sea bass samples throughout the entire storage period, reaching final values of 4.48 (day 13) and 13.84 (day 9) mg malonaldehyde kg,1 respectively. Sensory assessment of raw fish using the EC freshness scale gave a grade E for up to 5 days for whole ungutted sea bass, a grade A for a further 4 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Overall acceptability scores for odour, taste and texture of cooked whole ungutted and filleted sea bass decreased with increasing time of storage. The results of this study indicate that the shelf-life of sea bass stored in ice, as determined by overall acceptability sensory scores and microbiological data, is 8,9 days for filleted and 12,13 days for whole ungutted fish. Copyright © 2003 Society of Chemical Industry [source]