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Search Results: 1 - 10 of 13080 matches for " Sensory Evaluation "
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Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio
Zeola,N.M.B.L.; Souza,P.A.; Souza,H.B.A.; Silva Sobrinho,A.G.;
Archivos de Zootecnia , 2010, DOI: 10.4321/S0004-05922010000400007
Abstract: sensory characteristics of morada nova lambs meat (muscles biceps femoris, longissimus and triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. the lambs were slaughtered at 25 kg of body weight. after rigor mortis, muscles were removed and submitted to treatments. the variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from biceps femoris. the interaction among the factors wasn't significant for tenderness, however it was significant for flavor. ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from longissimus without calcium chloride, and meats with calcium chloride also didn't affect. ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from triceps brachii. the interaction among the factors wasn't significant for attributes flavor and tenderness. the sensory quality of morada nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.
Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)  [PDF]
Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, Karen Weller, Carolyn F. Ross, Bridget D. Mathison, Boon P. Chew
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.41011
Abstract: Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P < 0.001) than in the white cultivar. Anthocyanins were low to non-detectable in white and yellow potatoes. Purple potatoes anthocyanin concentration was 20-fold greater (P < 0.001) than in yellow potatoes. Carotenoid concentrations in white and purple potatoes were similar, while yellow potatoes had a 45-fold greater carotenoids concentration compared to white and purple potatoes. Consumers ranked the aroma and appearance of white and yellow potatoes higher than purple (P < 0.05). However, no significant differences were observed in overall acceptance between the potato cultivars. These results suggest that consumers may be willing to consume pigmented potatoes, which are beneficial to health due to their higher antioxidant content.
Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake  [PDF]
Wan Rosli Wan Ishak, Che Anis Jauharah Che Mohd Zin, Sathyasurya Daniel Robert
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.516167

The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (control), 10%, 20% and 30%. Protein, ash and dietary fibre contents of chiffon cake added with YCE powder were increased in line with the levels of YCE used. Even though protein content of YCE-based cakes increased in line (13.3% to 15.7%) with the levels of YCE (10% to 30%), but there was no significant difference compared to control. Sensory evaluation results indicate that partial replacement of wheat flour with up to 10% is satisfactory as compared to other levels of wheat flour replacement. Interestingly, addition of YCE at 10% to partially replace wheat flour resulted in reduction of postprandial blood glucose response. The GI value for chiffon cake added with YCE was 49 lower than control cake which recorded GI value at 60. In conclusion, novel food ingredient of YCE can be incorporated in selected bakery products to enhance nutritional composition while at the same time help in reducing the GI value. Further investigation on the addition of YCE into other bakery products in relation to nutrition and glycemic response effects can also be explored.

Effect of Breed and Sex on Pork Meat Sensory Evaluation  [PDF]
Sandra Rodrigues, Alfredo Teixeira
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.57070

This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.

Comparison between Hydroponic and Soil-Grown Strawberries: Sensory Attributes and Correlations with Nutrient Content  [PDF]
Chenin Treftz,   Zhang, Stanley T. Omaye
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.615143
Abstract: Hydroponic growing methods are growing in popularity and seem to have numerous benefits (i.e., environmental, increased product yields, year round growing) compared to soil grown crops. Although these advantages are attractive, they do not guarantee a high quality product. Taste is a driver of consumer acceptance; therefore, sensory analysis of the hydroponic product will be an important indicator in its success. In this study, we evaluated the sensory differences and preferences in hydroponically grown and soil-grown strawberries (Fragaria x ananassa) using unspecified discriminatory and preference analyses, and descriptive testing correlated with nutrition content data. Most (87%) of participants could identify differences between hydroponically and soil grown strawberries and 70% preferred the hydroponically grown strawberry (p = 0.06). The nutrient composition of the strawberries significantly influenced several sensory analysis categories (sweetness, overall flavor and overall taste (p < 0.05)). The use of sensory studies in relation to consumer acceptance and nutrient quality will be an important factor to consider for exploring growing methods and techniques in hydroponic technology.
Comparison between Hydroponic- and Soil-Grown Raspberries (Rubus idaeus): Vi-ability and Sensory Traits  [PDF]
Chenin Treftz, Stanley T. Omaye
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.616158
Abstract: Raspberries are known to have an abundant amount of the health promoting bioactive compounds, and increasing consumption has been associated with prevention of several chronic diseases. Growing fruits hydroponically compared to soil-grown has several environmental benefits and can be an option of sustainable food production in non-arable regions of the world. This research investigated the viability, unspecified sensory differences, ascorbic acid, tocopherol, total polyphenolic bioactive compounds and catechins of hydroponic raspberries compared to soil-grown raspberries. Overall, plant survival rate for hydroponic raspberries was 33% and for soil-grown raspberries, it was 66%. Fruit yield per plant was 10% higher in hydroponic raspberries compared to soil-grown. Sensory evaluation results by untrained participants illustrated that they were unable to differentiate between hydroponic and soil-grown raspberries. Nutritional analysis indicated similar values except for ascorbic acid, which was significantly higher in soil-grown raspberries. Growing raspberries hydroponically is feasible and sensory qualities are equal to soil-grown raspberries. Future research should investigate different methods of growing hydroponic raspberries for higher plant survival rates and eventually to determine if hydroponic raspberries may be grown on a commercial scale.
Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam  [PDF]
Ena Gupta, Shalini Purwar, Pragati Jaiswal, Reena Chaturvedi, G. K. Rai
Food and Nutrition Sciences (FNS) , 2016, DOI: 10.4236/fns.2016.77061
Abstract: Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutritional parameters. Six variations of papaya: gooseberry jam was prepared besides the control T0 (100% papaya). The successive variations were T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25) and T6 (70:30). T-test and one-way analysis of variance (ANOVA) were applied to find the significant difference in sensory and nutritional parameters in different variations. Among different variations, the treatment (T4) was found to be the best on the basis of sensory evaluation with incorporation levels of 80 percent papaya and 20 percent gooseberry. The identified treatment (T4) was analyzed for nutritional composition in comparison to control (T0). Nutritional analysis showed that treatment (T0) contained maximum energy (353 Kcal/100g), protein (0.50 g/100g), carbohydrate (87.14 g/100g), fat (0.19 g/100g) and beta-carotene (195.0 g/100g) whereas the treatment (T4) was found to be high in nutrients such as fiber (1.32 g/100g), calcium (92.0 mg/100g), phosphorus (14.13 mg/100g), vitamin C (19.16 mg/100g) and antioxidant activity (98.0%). Thus, results signified that treatment (T4) was considered best in sensory and nutritional qualities and gooseberry could be successfully incorporated in fruit jams to enhance the nutritional properties of the food products.
Perfil sensorial e composi??o físico-química de cervejas provenientes de dois segmentos do mercado brasileiro
Araújo, F.B.;Silva, P.H.A.;Minim, V.P.R.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000200004
Abstract: six brands of beer produced in brazil, of which brands 1, 2, 3 and 4 derived from small brewery and brands 5 and 6 were leaders of the national market, were studied to evaluate their quality through physical-chemical and sensorial characteristics. brand 1 constitutes the "ale" wheat type and brand 2 the "lager" amber type. the other brands were "lager" pilsen type. brands 1 and 2 presented high volatile acidity, and were also identified by the quantitative descriptive analysis as presenting the greatest intensity of bitter flavor. it was observed that the brands deriving from small brewery presented larger intensity of sensorial attributes, so that brands 1 and 2 presented color, yeast aroma, fruit aroma, cardboard aroma, oxidized flavor, sweet taste and more intense diacetyl aroma. the brands that presented, through the chemico-physical analysis, higher concentration of ethyl acetate were the ones that had fruit aroma perceptible by the sensorial team, not being this attribute detected in brands 3, 4, 5 and 6. solvent aroma was not detected in any of the appraised brands, suggesting that the concentration higher alcohols is below the sensorial threshold of detection. brands 3, 4 and 5 were used to evaluate the acceptance of the product, with no significant difference (p > 0.05) among the brands, which were ranked among the hedonic terms "i liked it very much" and "i liked it slightly", which contradicts the expected, since small breweries aim a differentiated beer with greater attraction for the consumer.
Detoxification and Consumption of Cassava Based Foods in South West Ethiopia
Aweke Kebede,Beka Teshome,Asrat Wondimu,Adamu Belay
Pakistan Journal of Nutrition , 2012,
Abstract: Cassava (Manihot esculenta) was introduced in Ethiopia around 1960‘s. But the consumption was not practiced until 1984. Currently the plant is being distributed throughout the country as a tool to tackle food insecurity. However, the distribution is not supported by proved food preparation techniques for optimal processing to increase nutrient density and eliminate the toxin. Hence, development of suitable detoxification methods and optimal food processing without affecting consumers acceptance is essential. The aim of this paper is to evaluate the existing processing technologies in order to identify effective methods for reducing the cyanide content and improve nutritional quality of cassava based foods. Primary and secondary data were collected from four cassava producing and consuming districts of south west Ethiopia using Focus Group Discussion (FGD), key informants interview and review of written documents. Processing methods such as washing, boiling, drying and fermenting with flour of cereals were evaluated to increase nutritional content and reduce cyanide level. Laboratory and kitchen trial of cassava mix with cereals at two levels were conducted to evaluate the toxin content and nutritional value of products. In this study solar drying and fermentation were found to be the best methods in totally removing the cyanide content of cassava. The results show that both cassava mix are suitable (at 95%CI) for Anebabero, Injera, Dabbo (Bread) and porridge preparation. Cereal blends improve nutritional quality of cassava based foods.
Relationship between Mood Change, Odor and Its Psychophysiological Responses in Humans in Terms of the Sensory Evaluation Spectrum  [PDF]
Yoshiaki Sugawara, Asami Shigetho, Mai Yoneda, Tomoko Tuchiya, Hiroko Yamada, Tomomi Matumura, Miki Hirano
Psychology (PSYCH) , 2015, DOI: 10.4236/psych.2015.68095
Abstract: How does the brain ultimately identify more than 10,000 odorants? How precisely can humans and their olfactory system detect and discriminate a great variety of odors and subtle differences in the molecular structures of a given aroma? In a series of studies, we have attempted to examine the relationship between mood change, odor and its psychophysiological responses, by focusing on the possible verbal (semantic) and non-verbal (skin temperature) changes in humans induced by smelling the fragrances of essential oils as well as linalool and its enantiomers. In our experimental design, the perceived sensory attributes in the participants can be represented by a sensory spectrograph: a bar graph whereby the mean of the impressions is plotted against the setting semantic impression descriptors. This article is an overview of our verbal (semantic) research results over the past decade as well as the non-verbal outcomes, which suggest that our tests of task-related sensory perception and skin temperature changes are useful for shedding more light on the finer nuances of odor discrimination and psychophysiological responses to odorants in humans. So, such information may provide clues to our long-standing questions mentioned above.
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