Home About us Contact
|
Home About us Contact | ||
|
|
||
Trained Panelists (trained + panelist)
Selected AbstractsSENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS,JOURNAL OF FOOD QUALITY, Issue 4 2001JAYNE M. McCLENAHAN ABSTRACT Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar. [source] Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several TemperaturesJOURNAL OF FOOD SCIENCE, Issue 9 2001A. Sulaeman ABSTRACT: The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked in 0.2% sodium metabisulfite, and deep-fried in canola, palm, or partially hydrogenated soybean oil (PHSO) at 165, 175, or 185 °C. Frying temperature, but not oil, significantly (P < 0.05) affected the ,-carotene, ,-carotene, and total carotenoid contents. Oil type significantly (P < 0.05) influenced all color values. Increasing temperature lowered the redness value, which correlated with decreased carotenoid content, color darkening, and decreased hardness value. Trained panelists detected no differences among oil types in crispness, sweetness, odor, and acceptability. The best carrot-chip product was that fried in PHSO at 165 °C. [source] FIRMNESS EVALUATION OF SWEET CHERRIES BY A TRAINED AND CONSUMER SENSORY PANELJOURNAL OF TEXTURE STUDIES, Issue 5 2009CAROLYN F. ROSS ABSTRACT The objective of this study was to examine cherry firmness and the ability of a trained and consumer panel to differentiate between cherries of different firmness values. For the trained panel (n = 12) and consumer panel (n = 100) evaluations, two late-maturing, commercially important cherry cultivars were evaluated, "Selah" and "Skeena." For trained panel evaluations, the analytical firmness value of each cherry was determined, although for the consumer panel, cherries were characterized into different firmness categories (low, intermediate and high), after which, a series of paired comparisons were made. "Selah" was the less-firm cultivar by approximately 20 g/mm and consumers could distinguish the more-firm cherry in all comparisons (P < 0.05). For "Skeena," consumers could only distinguish soft versus firm. Trained panelists were able to distinguish between cherries of a minimum analytical firmness value of ,40 g/mm. A model was developed to predict sensory firmness from analytical determinations of firmness (r = 0.63). PRACTICAL APPLICATIONS Developing prediction models to estimate sensory response from analytical data will benefit the fruit industry by potentially allowing the use of analytical measurements as a proxy for sensory evaluation. In addition, understanding the importance of firmness on cherry acceptance and knowing the specific firmness values at which individuals can perceive a difference in sensory firmness is useful for cherry growers to produce a cherry with acceptable texture. [source] Comparative study of odour and GC-olfactometric profiles of selected essential oilsFLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2001Anupama Kamath Abstract The market demand for novel foods and beverages is increasing. The blending of flavour notes to create an exotic one, to satisfy the tastes and fantasies of the modern generation, may soon become a major task for researchers. In order to achieve this, it is essential to study the single flavourant thoroughly, and the dominant and subtle notes in them, prior to blending. In the present study, profiling of four essential oils, viz. lemongrass, rosemary, geranium and davana, were carried out by two methods, GC-olfactometry (GC,O) and per se odour profile by trained panelists. The attributes of odour analysis and GC,O were compared using spider-web plots. The study showed that although some odour notes perceived by sniffing the oils directly and those perceived by sniffing the effluent of GC at different retention times (RTs) varied, the dominant notes were similar. The odour profiling per se depicts the overall odour perceived, while the GC,O aromagrams represent the picture of odour notes of fractionated volatiles at the respective retention times. The results of the study gives an in-depth description of odour notes in the essential oil and helps the technologist to blend them to achieve the required flavour notes. Thus, the study finds its application in the development of designer beverages containing essential oils or blends of oils with the desired odour characteristics. Copyright © 2001 John Wiley & Sons, Ltd. [source] EFFECT OF ANTICAKING AGENT ADDITION AND HEADSPACE REDUCTION IN THE POWDERED-DRINK MIX SENSORY STABILITYJOURNAL OF FOOD QUALITY, Issue 3 2006INAR A. CASTRO ABSTRACT The objective of the present study was to assess the effect of the addition of 0.2% anticaking agent "silicon dioxide" (S) and of 70.0% reduction of the headspace in the package (H) both individually and combined (SH), on the sensory and physicochemical characteristics of a powdered-drink mix over a shelf-life period of 120 days. The "difference from control" test was applied to 10 trained panelists in order to assess the four treatments at 30-day intervals throughout the experimental period, according to visual aspect of the powdered mix and drink flavor. The results demonstrated that a reduction of 70% of the headspace was the most effective treatment for product sensory stability. Water activity (Aw) was a more sensitive parameter than moisture content and ascorbic acid degradation. Although Aw has shown a significant difference over time, the sensory properties still seemed to be a better shelf-life indicator for powdered mixes. Based on the sensory alterations of the aspect of the powder, a reduction of headspace and the limiting of shelf life to between 60 and 90 days could be recommended for powdered-drink mixes packaged in polypropylene containers. [source] The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup SystemsJOURNAL OF FOOD SCIENCE, Issue 9 2007M.-W. Kang ABSTRACT:, This study was conducted to investigate the sensory interactions between various organic acids and flavorants in 3 types of ramen soup (,beef,' seafood, and ,kimchi') when types and levels of organic acids (citric, malic, and lactic) varied. For ,beef' and seafood ramen soup, weak suprathreshold levels of acids (0.0039% to 0.0071%) were applied to the system and medium suprathreshold of acids (0.0128% to 0.0299%) were applied to the kimchi ramen soup. The amount of acid applied to each system was chosen based on the equiweight level. Descriptive analyses were performed separately for each ramen soup system using 8 trained panelists. A total of 11, 13, and 12 flavor descriptors were generated for ,beef,' seafood, and ,kimchi' soup, respectively. Analysis of variance was conducted to evaluate the effect of organic acid on the sensory characteristics of ramen soup. Principal component analysis was conducted to summarize the relationship between the soup samples and attributes. The effect of organic acids on the flavor attributes of ramen soup was dependent on the soup system as well as adding levels of acid. Addition of lactic acid power (at 0.0066%) in ,beef'ramen soup showed enhancement effect on the sour, salty, beefy, ,mushroom' flavor, and fermented soybean paste soup flavor, whereas lactic acid powder (at 0.0071%) showed enhancement effect only on the sour and fermented soybean paste soup flavor in seafood ramen soup due to the strong ,hot' flavor characteristics of the soup. In kimchi ramen soup, flavor attributes congruent to sourness were enhanced by the addition of organic acids to the system. [source] Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand EvaluationJOURNAL OF FOOD SCIENCE, Issue 4 2004S. Sandra ABSTRACT: Cheese sensory evaluation was conducted by trained panelists (n= 8) on 4 commercial cheese samples (feta, Monterey Jack, 2 brands of Queso Fresco) in duplicate. Fifteen descriptors, capturing the entire process of crumbling cheese, were tested. Degree of crumbliness was defined as the ease by which the sample breaks apart during manipulation by rolling the sample using replicated circular movements, with the thumb, forefinger, and middle finger, 5 times. Using principal component analysis, 4 components were extracted and moistness, crumbliness, color, cohesiveness, irregularity, and oiliness were the main descriptors differentiating the samples. Panelists' performances were not significantly different (P, 0.05), and each subject used the method consistently for crumbliness. [source] TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTSJOURNAL OF SENSORY STUDIES, Issue 6 2004DELORES H. CHAMBERS ABSTRACT The amount of training necessary to adequately "train" a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short-term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists. [source] SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIESJOURNAL OF TEXTURE STUDIES, Issue 1 2007WEENA SRISAWAS ABSTRACT The effects of cooking water-to-rice (W/R) ratio on the sensory characteristics of cooked rice eating quality of 14 varieties of Thai rice were investigated in relation to their physicochemical properties. Milled rice samples were cooked with five W/R ratios ranging from 1.3 to 2.5 on a weight basis and presented to 12 trained panelists for sensory evaluation. A three-way analysis of variance and a principal component analysis identified the intensity of sensory hardness as the main characteristic of cooked rice. It decreased with increasing W/R ratio whereas sensory stickiness decreased. The overall acceptability based on appearance, texture and flavor attributes reached peak levels corresponding to optimum W/R ratios for different rice varieties, and was highly correlated with sensory hardness and stickiness. Partial least squares regression models of optimum W/R ratio and peak overall acceptability gave coefficients of determination of 0.991 and 0.980, respectively, thus indicating that the optimum W/R ratio and the acceptability ratings of cooked rice could be reliably predicted from the physicochemical properties such as the apparent amylose content, protein content, gel consistency, alkali-spreading value and grain elongation ratio of milled rice. PRACTICAL APPLICATIONS Sensory evaluation of cooked rice eating qualities is a difficult task to carry out routinely on a day-to-day basis. Presently, rice varieties are categorized according to grain dimensions and selective physicochemical traits that reflect on the eating quality of cooked rice. Though it has been long realized that the amount of water used for cooking and rice physicochemical properties highly influence the eating quality of cooked rice, no information is currently available on the quantitative evaluation of these factors. Results of this study showed that models could be developed to quantify the optimum amount of water for cooking rice of different varieties with the most desirable sensory eating qualities. The prediction of peak overall sensory acceptability scores that correspond to the optimum cooking water-to-rice ratio could be useful for categorizing rice varieties based on their impact on sensory eating quality and for the development of baseline information for consumers by the rice industry. [source] | ||||||||||