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Taste Panel (taste + panel)
Selected AbstractsConsumer Acceptability of Low Fat Foods Containing Inulin and OligofructoseJOURNAL OF FOOD SCIENCE, Issue 5 2003H.M. Devereux ABSTRACT Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full-fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low-fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels. [source] Combination of bulk storage in controlled and modified atmospheres with modified atmosphere packaging system for chilled whole gutted hakeJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2001Claudia Ruiz-Capillas Abstract Whole gutted hake placed in boxes of ice were kept in modified and controlled atmospheres for 12 days with the gas mixture 60%CO2/15%O2/25%N2 (v/v/v) at 2,±,1,°C. Each lot of hake was then subdivided into two other lots and these were packed on trays, some of them in air and some in the same mixture of gases. The trays were kept at 2,°C until spoilage. The shelf-life of the hake stored in these conditions was assessed by physical (pH), chemical (TVBN (total volatile basic nitrogen) and TMA-N (trimethylamine nitrogen)) and sensory (inspection and taste panel) analyses. The results of these analyses indicated that the control lot (stored in air throughout) was rejected before the lots kept in adjusted atmospheres. However, the taste panel accepted all the lots, including the control lot, after 24 days of storage. The sample which was kept at 2,°C in a controlled atmosphere for 12 days and then packed in a modified atmosphere of the same gas mixture did not exceed pH 7 after 31 days of storage, nor the limits of TVBN and TMA-N of 40 and 12,mg per 100,g respectively. As regards oxidative rancidity, TBA (2-thiobarbituric acid) levels were very low under all storage conditions and did not exceed 2.5,mg malonaldehyde per 100,g muscle. According to the results of this study, bulk storage of whole gutted hake in boxes in ice under a controlled atmosphere could be combined with later packaging in a modified atmosphere on trays stored at 2,°C to extend the shelf-life of the hake. © 2001 Society of Chemical Industry [source] Packaging materials for fermented milk: effects of material crystallinity and polarity on food qualityPACKAGING TECHNOLOGY AND SCIENCE, Issue 3 2001S. E. A. Jansson Abstract The ability of a packaging material to protect the food product and extend its shelf-life depends on several material properties. In this work the effects of material crystallinity and polarity on the quality of fermented milk were studied. The fermented milk is a high-quality Swedish product, similar to yoghurt. The quality of the food product was determined as a function of storage time by containing the liquid in pouches of different materials. The material crystallinity was varied by using very low-density polyethylene, high-density polyethylene and aluminium laminate as packaging materials. Aluminium was used on account of its ,100%' gas-tightness. The polarity was varied by comparing an aliphatic polyketone with polyethylene of similar crystallinity. The carbon dioxide (CO2) and oxygen (O2) contents in the headspace of the pouches were determined. The food quality was determined by measuring whey syneresis, viscosity and the content of desired Bifidobacteria, as well as of undesired yeast and mould. A trained taste panel determined the degree of acidity and of the sparkling taste. It was found that the content of CO2 increased and that of O2 decreased in the pouches with increasing degree of crystallinity and increasing polarity. The sparkling taste of fermented milk was a clear function of the headspace CO2 content. The data presented here could thus be used to ,design' a package for a desired sparkling taste of the fermented milk by selecting a certain material crystallinity. Whey syneresis, viscosity and content of Bifidobacteria were found to be independent of pouch material. While the degree of whey syneresis and the viscosity increased with increasing storage time, the content of Bifidobacteria slowly decreased. The content of yeast and mould in the liquid was below the existing limit values for foodstuffs. The degrees of acidity and sparkling taste were highest for the liquids contained in aluminium and polyketone pouches, although the differences in acidulous taste between the various pouch materials were small. Copyright © 2001 John Wiley & Sons, Ltd. [source] Evaluation of canola oils as alternative lipid resources in diets for juvenile red seabream, Pagrus auratusAQUACULTURE NUTRITION, Issue 5 2003B. Glencross Abstract This study examined three potential oil resources, crude and refined canola oil and refined soybean oil as replacements for added dietary fish oil in diets for juvenile red seabream. These oil resources were evaluated for their potential to replace added fish oil (40 g kg,1) in fishmeal based (600 g kg,1) diets, with 100 g kg,1 of total lipids. Each of the three plant oils was used to replace 25%, 50%, 75% or 100% of the added dietary fish oil. Each of the three plant oils showed potential as a replacement for dietary fish oil, although a significant reduction in growth and feed utilisation was observed with the complete (100%) replacement of added fish oil by crude canola oil. No other significant effects of oil type or inclusion level on growth were apparent. A negative control (no added fish oil or plant oil, 60 g kg,1 of total lipid) yielded poorer growth than all treatments except the diet containing 40 g kg,1 of added crude canola oil (100% replacement). This observation confirmed that the added oils were utilized by the fish. A positive control diet containing 80 g kg,1 of added fish oil (140 g kg,1 total dietary lipid) sustained the best growth in the study, confirming that the 13 experimental diets were energy limiting as planned. Notably, few effects of the alternative oils were seen on the proximate composition of the fish. However, the influence of the alternative oils on the tissue fatty acid composition was considerable, irrespective of plant oil type or processing grade. Particularly notable was the overall increase in the level of polyunsaturated fatty acids in the tissues of the fish fed the plant oil diets, with these trends becoming more apparent with the greater levels of fish oil replacement. Minimal reductions in the levels of the long-chain polyunsaturated fatty acids of eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3) acid were observed from any of the plant oil treatments. Sensory assessment, by an Australian taste panel, of the fish fed the fish oil reference, or the 100% replacement by refined canola or refined soybean diets showed a preference in order of canola oil > soybean oil > fish oil fed fish. Clearly, both canola and soybean oils have considerable potential as replacements of fish oils in diets for this species. [source] | ||||||||||