Abstract
As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = “extremely hard” to 1 = “soft”) to rate hardness and 6 = “extremely crispy” to 1= “Not crispy” to rate crispness and a 9-point hedonic scale (9 = “like extremely”; 1 = “dislike extremely”) to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.
Highlights
Today’s consumers are discerning, demanding and more knowledgeable about food and expect products which are safe, of good value and of high sensory quality [1]
Results from the development of the sorghum cones showed that for the sorghum cone, appearance (r = 0.856) and texture (r = 0.806) were most strongly (P < 0.05) correlated to overall acceptability. These results suggested the importance of optimizing the appearance and texture in future studies in the cone development
A decrease of 16.7% in maize starch and 14% increase in water resulted in a significant reduction in the mechanical hardness while 25% increase in sugar and a 14% decrease in water resulted in significant increase in the hardness of the cone. 12.5% decrease in oil, and 25% decrease in sorghum resulted in significant increase, in the crispness and overall acceptability while a 16.7% increase in maize starch, 25% increase in sugar resulted in significant decrease in the crispness and overall acceptability
Summary
Today’s consumers are discerning, demanding and more knowledgeable about food and expect products which are safe, of good value and of high sensory quality [1]. Knowing consumers preferences and perceptions of the sensory characteristics for texture is very important for a food production process. Results from the development of the sorghum cones showed that for the sorghum cone, appearance (r = 0.856) and texture (r = 0.806) were most strongly (P < 0.05) correlated to overall acceptability. These results suggested the importance of optimizing the appearance and texture in future studies in the cone development. In this study sensory analysis was used to determine differences in the product texture (hardness, crispness and overall acceptability) due to changes in the formulation for the sorghum cones; in view of optimizing the sorghum cone texture.
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