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Sensory Panelists (sensory + panelist)
Selected AbstractsOPTIMIZATION OF GUAVA JUICE AND POWDER PRODUCTIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2001CHETAN A. CHOPDA Enzyme treatment of guava puree was optimized for yield and clarity by first determining the most effective concentration, then varying both incubation time and temperature. Application of Pectinex Ultra SP-L® was optimal using 700 ppm enzyme for 1.5 h at 50C. Clarified guava juice was clearer (89.6%) when prepared using ultrafiltration (MW cut-off 40,60 kDa) rather than plate and frame filtration (82.8%); however, the latter was higher in both soluble solids and ascorbic acid. Clarified guava juice powders were made using freeze-drying, spray drying and tunnel drying. The freeze-dried product had superior quality; however, the spray-dried product was stable and may be more economical. Sensory panelists ranked the cloudy juice prepared from aseptic guava puree highest, and there were no significant differences between the juices from pasteurized, clear nectar, freeze-dried puree powder or juice powder. [source] Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus MusclesJOURNAL OF FOOD SCIENCE, Issue 4 2009C.W. Rowe ABSTRACT:, USDA Select striploins (n,=,20) were cut into thirds (anterior, medial, and posterior) and randomly assigned to 1 of 6 treatments. Treatments included: (1) control (C); (2) 0.006% BHA (butylated hydroxyl anisole)/BHT (butylated hydroxytoluene) (70%/30%) (BB); (3) 0.4% trisodiumphosphate (CT); (4) 0.4% sodiumtripolyphosphate with 0.5% salt (BH); (5) sodiumtripolyphosphate, 0.5% salt, and 0.006% BHA/BHT (70%/30%) (SB); (6) 0.2% sodiumtripolyphosphate, 0.2% trisodiumphosphate, and 0.5% salt (STB). Muscle sections were injected to 110% (10% pump) of their weight with their respective treatments. Inclusion of BHA/BHT allowed for lower mean oxidation values. Regardless of phosphate type, muscles treated with both phosphate and salt had lower retail purge (P < 0.05). Sensory panelists rated (P < 0.05) STB, SB, and BH to be juicier than all other treatments. These data suggest that inclusion of both salt and phosphate can enhance palatability, lower cook loss, and retail purge. [source] Lecithin Associated Off-Aromas in Fermented MilkJOURNAL OF FOOD SCIENCE, Issue 4 2001O. Suriyaphan ABSTRACT Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off-aromas. Sensory panelists detected off-aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off-flavor compounds included (E,E)-2,4,nonadienal and (E,Z)- and (E,E)-2,4,decadienal. Formation of 2,4,decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off-flavor formation due to oxidation of polyunsaturated fatty acids. [source] QUALITY AND CONSUMER ACCEPTANCE OF AKARA (FRIED COWPEA PASTE) PROCESSED FROM WET- AND DRY-MILLED COWPEA (VIGNA UNGUICULATA) MEAL WITH SPECIFIED PARTICLE SIZE DISTRIBUTIONJOURNAL OF FOOD QUALITY, Issue 3 2007MELISSA A. VANCHINA ABSTRACT Direct quality indicators of cowpea paste and akara produced from traditionally wet-milled peas, and hammer-milled (dry-milled) and freeze-dried (wet-milled) meals were examined in this study. Both meal samples studied were formulated to consist of 65% medium-sized particles and 35% large particles by weight. Particle volume mean diameters (µm) of the three paste samples were not significantly different from one another at the various stages during akara production. Scanning electron micrographs of akara crumb were converted to threshold images and analyzed. There was no significant difference in the amount of air found in the akara samples. Akara produced from both meals was found acceptable by sensory panelists with no significant difference in any of the attributes or overall liking among the three samples. [source] THE RELIABILITY OF NAÏVE ASSESSORS IN SENSORY EVALUATION VISUALIZED BY PRAGMATICAL MULTIVARIATE ANALYSISJOURNAL OF FOOD QUALITY, Issue 5 2002M.G. O'SULLIVAN The first part of this paper demonstrates a simple graphical way to visualize estimated variances, in terms of a plot of the total initial variance ("SIGNAL") versus residual variance ("NOISE"), as a pragmatic alternative to tables of F-tests. The recently developed Procrustes rotation in the bilinear "jack-knifing" form is then presented as a method for simplifying the comparison of PLS Regression models from different data sets. These methods are applied to sensory data in order to study if naïve (untrained) sensory panelists can produce reliable descriptions of systematic differences between various test meals. The results confirm that three panels of 15 naïve assessors each could give repeatable intersubjective description of the most dominant sensory variation dimensions. [source] Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma QualityJOURNAL OF FOOD SCIENCE, Issue 5 2004C. Prost ABSTRACT: Qualitative and semi-relative quantitative changes in flavor profiles associated with the storage of raw sardine (Sardina pilchardus) were investigated. A sensory panel generated a list of 20 odorant descriptors of raw sardine. Forty-seven volatile components were identified by gas chromatography-mass spectrometry and were quantified by gas chromatography-flame ionization detector (GC-FID). Among them, 34 were highlighted as potent odorants using an olfactometric method. (E,E)-2,4-octadienal, E-2-penten-1-ol and 2,3-butanedione are the most potent odorants of raw sardine. The odor-active compounds responsible for oxidized flavors increased during storage, whereas sulfur-containing compounds associated with marine odors decreased. These results could be related to the increase in rancidity aroma and the decrease in marine/iodized aroma identified by the sensory panelists in stored raw fish. [source] Effects of Fat on Temporal Cooling by Menthol in LozengesJOURNAL OF FOOD SCIENCE, Issue 8 2001A-M.A. Allison ABSTRACT: Ingredients such as fat may suppress or enhance menthol cooling in a finished product. In this study, trained descriptive sensory panelists tested oral and nasal cooling, oral burn, and other attributes in lozenges with various concentrations of fat (0 to 5%) and menthol (0 to 0.4%). Increasing fat content reduced oral and nasal cooling and burn. Linear increases in menthol resulted in linear responses to nasal cooling and oral burn and nonlinear responses to oral cooling. Residual oral and nasal cooling and burn illustrated that the effect of fat became less important after the lozenge was expectorated. [source] EFFECT OF MILK PASTEURIZATION ON FLAVOR PROPERTIES OF SEVEN COMMERCIALLY AVAILABLE FRENCH CHEESE TYPESJOURNAL OF SENSORY STUDIES, Issue 4 2010DELORES H. CHAMBERS ABSTRACT Previous research on matched pairs of experimental cheese showed that heat treatment of milk affected flavor properties. However, whether pasteurization has a generalized effect or whether the effect is specific to certain cheese varieties is not known. Experienced, highly trained sensory panelists developed flavor profiles for seven commercially available French cheeses (Brie, Coulommier, Camembert, Saint Nectaire, Muenster, Chèvre and Bleu) for which versions made from pasteurized or unpasteurized milk were commercially available. Raw-milk cheese had stronger odor properties. Soft cheeses with white rind (Brie, Coulommier, Camembert and Saint Nectaire) as well as Chèvre and Bleu were affected similarly by heat treatment of milk, but the sensory characteristics of Muenster cheese did not follow the pattern of other cheeses. These results suggest that many, but not all, cheese types show similar changes in sensory attributes as a result of using pasteurized rather than raw milk. PRACTICAL APPLICATIONS This study gives manufacturers and researchers information on flavor differences that exist between similar cheese types made from raw or pasteurized milk. Researchers and manufacturers can use that information in order to develop pasteurized-milk cheese that has the traditional full-flavored characteristics of its raw-milk counterpart. [source] Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% LipidJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 3 2003Sage Chaiyapechara This study was conducted to determine the effects of increasing dietary lipid concentrations on fillet characteristics of post-juvenile rainbow trout. A feeding trial was conducted with fish meal based diets containing 10, 15, 20, 25, or 30% lipid for 24 wk. Menhaden oil was the lipid ingredient. Weight gain was significantly greater in fish fed the 30% lipid diet than in fish fed either 10%, 15% or 20% lipid diets. There were no significant differences in visceral somatic index. Fillet lipid concentration of fish fed the 30% lipid diet (9.2-g lipid/ 100-g fillet) was significantly higher (P < 0.05) than fish fed either the 10% or 15% lipid diets (5.8- and 6.9-g lipid/100-g fillet, respectively). In samples stored for 3 d at 5 C or S wk at -20 C, sensory panelists reported that the cooked fillets from fish fed the 30% lipid diet were "more fishy" than fish fed the 15% lipid diet, and preferred the cooked fillets from the 15% lipid treatment over the 30% lipid treatment. Triangle tests and fillet colorimetry showed no significant differences between fillets from fish fed the 15% and 30% lipid diets at any sampling time point. No significant differences in fillet concentrations of thiobarbituric reactive substances were observed among dietary treatments stored at either 5 C or -20 C. These results suggest that two main effects of feeding a 30% lipid diet (with fish oil as the lipid source) are a higher lipid concentration in the fillet and a "fishier" aroma compared to fillets from fish fed a 15% lipid diet. [source] | ||||||||||