Evaluation Of Sensory Acceptability Research Articles

Evaluation of Sensory Acceptability, Functional Properties, and Proximate Composition of Four Novel Functional Foods Incorporated with <em>Garcinia quaesita</em> Leaves

Purpose: Garcinia quaesita is an exquisite spice used extensively in imparting flavour to foods, and in curing diseases in Ayurveda. Considering the seasonality of the fruit rind, abundance of the leaves, and potential functional properties displayed by the leaves, this study was intended to develop functional foods incorporating garcinia leaf extract and assess their sensory, functional, and nutritional properties.Research Method: Herbal tea, herbal cracker, herbal appetizer and herbal confectionary incorporated with garcinia leaves were developed and assessed for their sensory qualities. As in functional properties, total polyphenol content, total antioxidant activity, and total flavonoid content of the products were measured while the proximate composition was analyzed to obtain basic nutritional composition.Findings: All the products were sensory accepted; with mean scores above, “3” from a 5-point hedonic scale in each attribute, while retaining the basic nutritional composition of their particular food categories. Each product reported significant amounts of polyphenols and flavonoids with remarkable antioxidant activity, whereas, the highest reported values were shown by Herbal tea, consist of G. quaesita, P. guajava, C. verum and C. sinensis. Being comprised of direct herbal infusions as well as the synergetic effect of the herbal materials seems the potential factors behind these elevated functional properties.Research Limitations: The main research limitation was the limited accessibility to sensory panelists, raw materials, chemicals and laboratories due to the pandemic situation in the study period.Originality: The study demonstrates the concept of incorporating Garcinia quaesita leaf extract in food products to impart functional properties while retaining higher sensory acceptability.

Physicochemical Properties and Sensory Preference of Keropok Lekor with Partial Replacement of Fish Flesh with Oyster Mushroom

Keropok lekor is a famous fish-based traditional food from Terengganu, Malaysia. Due to the progressive cultivation activity of oyster mushrooms in Malaysia and their high nutritional values, they were selected to be incorporated in keropok lekor formulations to replace a partial percentage of fish flesh. In this study, the determination of nutritional composition and physical as well as evaluation of sensory acceptability of oyster mushroom-containing keropok lekor were carried out. Three formulations of keropok lekor with different ratios of fish flesh to oyster mushroom were prepared as follows: control (100:0), sample A (75:25), and sample B (50:50). In terms of nutritional composition, the results found that the value of ash, moisture, and carbohydrate contents of keropok lekor with oyster mushroom substitutions were significantly higher (P<0.05) than control keropok lekor. However, the experimental keropok lekor (sample A and sample B) had significantly lower (P<0.05) protein and fat contents than the control sample. The highest value of hardness, springiness, cohesiveness, and chewiness of the control sample (100% fish flesh) was obtained in comparison to keropok lekor substituted with oyster mushroom. In the context of colour, the value of L* (whiteness) increased by substituting oyster mushrooms into keropok lekor formulations due to the light colour of the mushroom. The 9-point hedonic scale test indicated that consumers’ preferences for experimental keropok lekor (sample A and sample B) were significantly (P<0.05) higher scores as compared to the control sample in terms of texture, taste, and overall acceptance. In contrast, appearance, colour, and aroma attributes obtained lower scores. The findings also suggested that replacing fish flesh with oyster mushrooms in keropok lekor has great potential to be commercialized in the market and represented as a new variety of keropok lekor in the food industry.

Substitution of Sweet Potato (Ipomoea Batatas) and Soybean (Glycine Max.) Flour with Durum Wheat (Triticum Durum) Flour Effect on Physicochemical and Sensory Characteristics of Cookies

Cookie production is currently limited to wheat and few cereal grains in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sweet potato and fermented soybean flours at the ratio of 100:0:0, 75:25:0, 75:0:25, 75:22.5:2.5, 75:2.5:22.5, 75:20:5, 75:5:20, 75:17.5:7.5, 75:7.5:17.5, respectively. The cookies were evaluated for physical properties such as diameter, thickness, and spread ratio; proximate compositions (moisture content, total ash, crude fat and crude protein); and sensory attributes like color, taste, crispness, texture, appearance and overall acceptability. Physical characteristics; the ratio of sweet potato and soybean flour increased in cookies preparation with wheat flour increased the diameter, thickness and spreading factor of cookies to some extent. There were valuable effect on proximate composition of the product (sweet potato and soybean ratio increase in cookies formulation made irregular increase and decrease, respectively in the product moisture content. The fat content of cookies was decreased and irregularly increased with increased ratio of both sweet potato and soybean, respectively. Both sweet potato and soybean ratio increment in the product, resulted in the irregular increase of total ash. Protein content of cookies was decreased for the increased ratio of sweet potato and increased for the increased ration of soybean. Sensory acceptability evaluation of the product based on color, taste, crispness, texture, appearance and overall acceptability was preferred by the panelists without any difference. Keywords : Cookies, physical properties, proximate composition, sensory characteristics. DOI : 10.7176/FSQM/83-02

Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

Evaluation of physicochemical properties and sensory attributes of leavened bread produced from composite flours of wheat (<i>Triticum aestivum L.</i>) and sweet potato (<i>Ipomoea batatas L.</i>)

This study was initiated with the objective of investigating the use of improved sweet potato variety namely, Adu for bread production by combining with wheat flour. The experiment was carried out in a completely Randomized Design with three replications. The sweet potato variety was evaluated in five blending ratios of 0%, 5%, 10%, 15%, 20% and 25%. The breads of the composite flours of wheat and sweet potato resulted in significant reduction in crude protein, crude fat and energy contents whereas the ash, crude fiber, and carbohydrate contents were increased significantly. High vitamin A contents was found in breads with 25% sweet potato flours. Sensory acceptability evaluation based on color, appearance, flavor, texture, and taste showed no significant (P˃0.05) difference between breads having 0 and 5% sweet potato. The sensory acceptability scores of breads remained within the liking range, i.e 6 and above in scale of 9 for sweet potato variety. Adu sweet potato flour therefore could be added to wheat flour up to 25% to produce breads of acceptable sensory quality and enhanced nutrition. Keywords: Sweet potato Bread Sensory attributes Composite flours

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

Syneresis and sensory acceptability of desserts based on whey proteins concentrates

Syneresis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For sensory acceptability evaluation samples were compared to a semisolid low in calories commercial dessert based on skim milk. Syneresis was lower than 5% in all the samples studied. This is a successful outcome because this is a visual sensory attribute that strongly determines the acceptability of this type of products. Energy values of the samples were similar and minor than the commercial dessert. Samples were qualified mainly by positive degrees of overall liking, though with qualifications lower than those of the commercial dessert. The acceptability of the samples may be improved changing the concentrations of cocoa, sweeteners and flavoring agent.

Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat

This research evaluated the antimicrobial effect of the clove (Syzygium aromaticum) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Listeria monocytogenes ATCC 19117 growth added to bovine ground meat stored under refrigeration (5 ± 2 °C) for three days. The EOs, extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS), were tested in vitro using an agar well diffusion methodology for determination of Minimum Inhibitory Concentration (MIC). The MIC concentrations for both essential oils on culture tested of L. monocytogenes were 1.56%. The EOs concentrations applied in contaminated ground beef were 1.56, 3.125 and 6.25% (w/v) based on MIC levels and possible activity reductions by food constituents. The bacteria populations were significantly reduced (p ≤ 0.05) after one day of storage in ground meat samples treated with clove and lemongrass EOs at concentrations of 1.56%. There were no significant counts of L. monocytogenes in samples at the other concentrations of the two oils applied after the second day of storage. The sensory acceptability evaluation of the bovine ground meat samples treated with EOs showed that the addition at concentrations higher than 1.56% promote undesirable alterations of taste, odor and characteristic color. The application of EOs at low concentrations in food products can be used in combination with other preservation methods, such as refrigeration, to control pathogens and spoilage bacteria during shelf-life; which goes according to current market trends, where consumers are requesting natural products.

Evaluation of sensory acceptability and storage stability of frozen carrot based dessert.

In the present study a recipe for frozen carrot based dessert (carrot halwa) was standardized on the basis of sensory characteristics such as appearance, odor, texture, taste and overall acceptability (OAA). The product was developed without addition of pure ghee to improve the storage stability under frozen conditions (-20°C). Sensory properties of the developed product (OAA score = 8.60) were found to be equally good as compared to the conventional carrot halwa (OAA score = 8.75) which was prepared using pure ghee. From the physico-chemical analysis the developed product was found to have lower amount of fat (ca. 12%) than the conventional one. During the frozen storage, microbial growth in the product was found to be non-significant (P > 0.05). The free fatty acid content, peroxide value and thiobarbituric acid content increased during frozen storage of 15months. But the increase was insignificant. Loss in total carotenoids content of the product was found to be 60.5% from initial value at the end of 15months frozen storage.