Scores For Overall Acceptability Research Articles

Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi).

The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.

Effects of Grape Seed Powder and Whey Protein on Quality Characteristics of Chicken Nuggets

AbstractIn this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were compared with control (without any treatment) using deep fat frying, conventional oven and microwave oven. Batters contained equal amounts of wheat and corn flours with 5 and 10% GSP. All batters exhibited thixotropic behavior, and the GSP enhanced batters had lower viscosities. The lowest pickup values and highest total color change (ΔE) values were observed in deep fat fried samples. The microwaved samples had higher crispness levels and pickup values but achieved lighter colors that were identical to those of the pre‐fried samples. Samples dipped into WPS provided reduced oil absorption consistent with their moisture contents. The scores for overall acceptability tended to decrease with the increase in GSP amount.Practical ApplicationsThis study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Although negative impressions toward battered and fried food products have been increased, consumers are becoming aware of health and nutritional food concepts. Therefore, new strategies are necessary in order to obtain healthier battered and fried foods without compromising the sensory quality. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder.

Nutritional status and effect of seaweed chocolate on anemic adolescent girls

The study was carried out to study the nutritional status, develop a product incorporating seaweed and assess its impact on anemic adolescent girls. Five hundred adolescent girls in the age group of 15–18 years were selected from a women's college at Kilakarai, Tamil Nadu, India as the target group to find the prevalence of anemia. Among the 500 subjects 100 with a hemoglobin level of 7–9g/dL (moderate anemia) were selected by purposive sampling technique for supplementation. Seaweed incorporated chocolate was formulated, standardized, tested for consumer acceptability and in vitro iron bioavailability and supplemented to the selected subjects. The result of the study indicates that seaweed chocolate developed obtained the highest score for overall acceptability, 56mg of iron/100g and 11.80mg of bioavailable iron. The results were found to be promising as there was a significant increase in hemoglobin, TIBC, MCH, MCV, serum iron and serum ferritin levels in the selected subjects. Seaweeds are a less consumed natural resource but abundantly available in the coastal areas of India as they are rich source of nutrients and can be used as an effective therapeutic and nutrient adjunct.

English

&nbsp; Efficiency of ethanolic extracts of garlic, ginger and roselle on quality attributes of chicken patties was investigated. Sensorial qualities were evaluated using a 9-point hedonic scale. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay. Total plate count (log10CFU/g) and Warmed Over Flavour (WOF) were determined on days 0, 7 and 14 of refrigerated storage while proximate composition was determined on freshly prepared patties using a standard procedure. Sensory evaluation revealed high scores for Overall Acceptability (OA) of patties containing the plant extracts while the highest score of aroma was recorded in products with ginger extract. The nutrient composition of the products were not affected (P&gt;0.05) by the plant extracts. The cost of production reduced by 1.81, 0.49, 2.75 and 0.53% with the addition of 0.05% of garlic, ginger, roselle extracts and &alpha;-tocopherol respectively in comparison to the negative control. The WOF formation reduced from 17.65 to 39.29% by the inclusion of the extracts. The microbial load also reduced in comparison to the negative control. In conclusion, the plant extracts used in this study provided antioxidant and antimicrobial benefits to raw chicken patties during cold storage (4&deg;C). As herbs/spices, they could be used to extend the shelf-life of chicken patties and provide the consumer with food containing natural additives, which might be more healthful. &nbsp; Key words: Chicken patties, plant extracts, sensory attributes, lipid oxidation.

Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam.

The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post--process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.

Studies on physical and sensory properties of soy milk blendedkheerwith buffalo milk

The present investigation was undertaken with object of studying the standard procedure of preparation of kheer from buffalo milk blended with soy milk and studied for its sensory properties. Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk as T2 (90:10), T3 (80:20) and T4 (70:30) and compared with control sample T1 (100:00) for its sensory properties. The sensory score for overall acceptability of soy kheer of treatments T1, T2, T3 and T4 were 8.53, 8.25, 8.7.46 and 6.40, respectively. It was observed thatKheer prepared by using 20 per cent soy milk secured highest score for overall acceptability (8.25) followed by control sample (8.53) ranked between like very much to like extremely. Blending of soy milk beyond 10 per cent in the blend scored towards lower side by panel of judges.

Effect of different treatments on quality and sensory attributes of osmo-dehydrated wild apricot

The fruit of wild apricot have very short life and usually goes waste. Hence, studies were conducted with the objective to develop value-added product and assess the quality parameters of osmo-dried wild apricots. The blanched and lye dipped fruits of wild apricot were dipped in sugar syrup of concentration 50 and 70°Brix for 24 h prior to mechanical dehydration. After drying, the fruits were packed in polyethylene pouches and stored at ambient conditions for six months to observe the effect of storage on quality and shelf-life. In case of osmodehydrated apricot, the maximum total sugars content (31.77%) and ascorbic acid content (10.66 mg/100 g) were observed in T6 (lye dipped + 70°Brix syrup), respectively. Sensory evaluation of osmo-dehydrated wild apricot revealed that T6 (lye dipped + 70°Brix syrup) treatment recorded the highest score for overall acceptability.

Preparation of therapeutic RTS beverage fromaloe veragel and aonla fruit juice and evaluation of storage stability

In present investigation the efforts have been made to prepare a therapeutic ready-to-serve (RTS) made from blend of aloe vera, and aonla fruit juice. The blended juice of different ratio of aloe vera and aonla fruit juice 60:40(A), 65:35(B), 70:30(C) 75:25(D) and 80:20(E) with 15% of sugar, 0.3% of acidity and 100 ppm of Potassium metabisulfite and blends were homogenized and pasteurized. The prepared therapeutic RTS is complying with Indian standards for RTS fruits beverages. The blended therapeutic RTS were analyzed for its different physicochemical, storage stability and sensory qualities. Among different blended ratio for therapeutic RTS, sample D was reached with highest sensory scores for overall acceptability. The developed therapeutic RTS could be recommended for the large scale production at industrial level.

Development, Quality Evaluation and Shelf Life Studies of Probiotic Beverages using Whey and Aloe vera Juice

The investigation was aimed to develop a probiotic beverage using whey and Aloe vera juice. Bifidobacterium bifidus (BB) was used as the probiotic organism, the level of whey and Aloe vera juice, addition of probiotic inoculums and fermentation time were optimized on the basis of sensory quality evaluation. The blend ratio 70:30 of whey and Aloe vera juice and whey fermented for 9 hrs using inoculums 1% BB resulted with highest sensory scores for overall acceptability. The developed probiotic beverage could be recommended for the large scale production at industrial level.

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.

Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit

An attempt was taken to select the effective peeling methods of potatoes based on mineral content and to formulate biscuits using potato flour as a partial substitute of wheat flour. The potatoes were collected and washed with water thoroughly to remove adhered dirt and soil. Fresh potatoes (P₁), potatoes peeled before boiling (P₂) and potatoes peeled after boiling (P₃) were analyzed for mineral content. Significant (p<0.05) effect of peeling treatment on mineral content was observed in this study. However, potato with peel was scored with highest mineral content namely Calcium (9.40mg/100g), Magnesium (21.6mg/100g), Potassium (413.91mg/100g), Phosphorus (60.57mg/100g), Iron (0.78µg/100g) and Zinc (0.29µg/100g) among samples. On the basis of mineral content, potato with peel was selected to produce potato flour to replace wheat flour partially in preparing nutritionally enriched biscuit. Potato flour was blended with wheat flour in ratio of 3:17, 1:3 and 7:13 in preparation of biscuits with maintaining all other ingredients constant. The prepared biscuits were evaluated for sensory quality by Hedonic Rating Test. The sensory evaluation revealed that the biscuits prepared using 25 percent potato flour were almost equally acceptable as control biscuits and secured the score for overall acceptability (7.20) and ranked as ‘like very much’. Biscuits prepared using 35 percent potato flour secured the lowest score (5.20) in term of overall acceptability and was unacceptable to the panelist. To ensure adequate minerals, the use of potato flour to substitute wheat flour up to 25% level is advocated.

Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix

Experiment was conducted at Research Laboratories of Department of Food Process Engineering, SHIATS, Allahabad to utilize the Sweet potato flour and oyster mushroom powder for preparation of Tikki mix. The sweet potato tubers were brought from local market of Allahabad and oyster mushroom obtained from Department of Plant protection, SHIATS Allahabad and then tubers with sorted washed, peeled, sliced, blanched, dried and milled into flour form. Sweet potato flour contains less amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination with oyster mushroom powder for Tikki mix production would be nutritionally advantageous. In this experiment Sweet potato flour was blended with oyster mushroom powder in ratio of 94%, 88%, 82% with control 100% Sweet potato flour. These were evaluated for sensory analysis that included color, flavor, taste, texture and overall acceptability of SPF and mushroom powder Tikki mix and analyzed for chemical properties viz; moisture, protein, fiber, fat and ash contents. On the basis of nutritional value T2 was found high fiber content than other samples and high score for over-all acceptability with containing of 88% sweet potato flour. Thus, the product was found to be acceptable after the storage period.

오디 분말 첨가가 들기름 마요네즈의 품질특성 및 산화 안정성에 미치는 영향

Abstract This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.Key words: mayonnaise, mulberry powder, perilla oil, lipid oxidation, emulsion stability

Studies on sensory evaluation, chemical quality and cost structure of sweet yoghurt from cow milk blended with Soymilk

The present investigation was carried on the studies on sensory evaluation, chemical quality and cost structure of sweet yoghurt from cow milk blended with soymilk in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Fresh and clean cow milk and soymilk was blended in various proportions as 100 : 00, 75 : 25, 50:50, 25: 75 and 00:100 for treatment T 1 , T 2 , T 3 ,T 4 and T 5 , respectively. The chemical composition in respect to per cent fat, total solids and solids not fat content recorded significantly decreased trend due to increase in the rate of addition of soymilk in cow milk. While the levels of protein content were found nonsignificant only numerical decrease was recorded. Yogurt prepared from 100 per cent cow milk recorded highest score for overall acceptability (92.85) then after score was decreased due increase in rate of addition of soymilk, while it was noticed that yoghurt prepared from 50 per cent cow milk and 50 per cent soymilk also scored satisfactory score for its acceptability. The cost of production of yoghurt was decreased with the increase in the level of soymilk.

Sensory and microbial quality of fruit Burfi sold in Parbhani

The present investigation was conducted to analyze the sensory and microbial quality of plain Burfi , mango Burfi , fig Burfi and strawberry Burfi sold in Parbhani market. The sensory score for overall acceptability of Burfi of treatments T 0 , T 1 , T 2 and T 3 were 8.53, 8.38, 7.39 and 7.59, respectively. The variation in the flavour score was observed due to the addition of different levels of sugar and types of fruit pulps in the Burfi . The colour of Burfi showed significant change due to the lack of maintaining proper concentration of synthetic colour added and difference in the intensity of heating at final stage of making Burfi . It was observed that all the samples were acceptable and rated in between liked moderately to like extremely. All market samples of Burfi showed presence of micro-organisms as well as presence of yeast and mould but coliform was absent in these samples.

Optimization of nutritionally enriched mango bar using response surface methodology

In the present study, a nutritionally enriched mango bar have been prepared and optimized under processing variables of drying temperature, jaggary content and final total soluble solid content using response surface methodology. The product was evaluated for its functional characteristics such as acidity, water activity (aw), colour index (CI), total phenolic content, total flavonoids content and overall acceptability as response variables. Results revealed that the mango bar contains 0.072–0.22 % of acidity, 0.554–0.648 of water activity, 19.44–119.64 mg/g of total phenolic content, 23.55–96.93 mg/g of total flavonoids content, 35.22–47.35 of ∆E value as CI and 6.3–7.43 scores for overall acceptability. The calcium and iron content of final product is 809.3 and 194 mg/kg is achieved. The optimum levels of processing variables for nutritionally enriched mango bar was drying temperature of 70 °C, Total soluble solid of 45 % and jaggary content of 32 % respectively for final acceptable product.

4개국 밀가루 국수의 품질 특성 및 소비자 기호 비교 연구

Abstract This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in fourcountries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Elevennoodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, andpasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreasedwhen noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties ofwheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italianspaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest valuefor springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle(thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher forJapanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values forKorean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL)showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highestscore with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores forchewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japaneseudon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showedthe lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodlesshowed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles.Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.Key Words: Cooked noodles, comparison, texture, consumer acceptance

고령자용 겔상식품의 제조 및 특성연구

Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL), κ-carrageenan (CA), locust bean gum (LB), glucomannan (GM), and xanthan gum (XA) in different combinations as follows (in 1:1 ratio): LB+CA, GM+XA, and GM+CA. The quality characteristics of the different combinations were compared. The results revealed that water loss was highest for Y-GL, whereas there was no significant difference among the other samples. Y-GL showed the highest values for lightness in color, whereas Y-AG showed the lowest. Regarding textural properties, Y-LB+CA had the highest hardness value, whereas Y-GL had the lowest; the hardness of Y was related to the cross-section of the added gel. Finally, Y-GM+XA exhibited the highest score in overall acceptability in the sensory test by elderly, indicating that the preferable texture by elderly is slightly chewy, but not adhesive.

Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology.

Flaxseed imparted the evidence of health benefits in human being. Response surface methodology (RSM) was employed to develop flaxseed fortified rice - corn flour blend based extruded product using twin screw extruder. The effect of roasted flaxseed flour (RFF) fortification (15-25%), moisture content of feed (12-16%, wb), extruder barrel temperature (120-140°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), bulk density (BD) and overall acceptability (OAA) score of extrudates were investigated using central composite rotatable design (CCRD). Increased RFF level decreased the ER and OAA score significantly while increased BS and BD of extrudates (p < 0.01). Moisture content of extruder feed was positively related to ER (p < 0.01) and OAA (p < 0.05) and negatively related to BD (p < 0.01). Extruder barrel temperature was found to be negatively related to ER and OAA (p < 0.05) and positively related to BD (p < 0.1). Quadratic effect of screw speed was significantly positively related to ER (p < 0.01), BS (p < 0.05) and negatively related to BD (p < 0.01). 15% RFF fortification with rice flour, 16% moisture content (wb) of extruder feed, 120°C extruder barrel temperature and 330 RPM of screw speed gave an optimized product of high desirability with corresponding responses as 3.08 ER, 0.53kgf BS, 0.106g.cm(-3) BD and 7.86 OAA.

식초 함량을 달리한 차잎 피클의 저장중 품질 및 항산화특성

Abstract This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at 100°C for 3 min was pickled using pickling so lutions (mixture of water, soy sauce, sugar an d vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at 4°C. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes ( p <0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stor ed for 20 days. The antioxidant compound co ntents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.