Sensory Evaluation Studies Research Articles

Isopropyl Ricinoleate, A Potential Alternative to Isopropyl Myristate: Experimental and Computational Evaluation

Background: Due to growing environmental concerns, eco-friendly and sustainable materials have become one of the key interests of cosmetics research. Isopropyl myristate is be-ing used as a major cosmetic ingredient, like in many other cosmetic items, as an emollient for a long time. Methods: An emollient ester, isopropyl ricinoleate, is derived from non-edible oil, castor oil. The synthesized isopropyl ricinoleate using greener enzyme catalysed methodology was further tested for sensory evaluation and transepidermal water loss (TEWL) studies. Results: An ester, isopropyl ricinoleate, imparted better gloss and shine to the skin as compared to isopropyl myristate due to its higher refractive index. Both esters, isopropyl ricinoleate and isopropyl myristate, showed minimum tackiness and residue after spreading. Moreover, in-silico toxicity analysis of ester, isopropyl ricinoleate, supported previously reported in-vitro tox-icity data. Conclusion: Thus, the current study provides better insights on the replacement of emollient es-ter isopropyl myristate by isopropyl ricinoleate.

Application of Artificial Neural Network in the Baking Process of Salmon

The global production of farmed Atlantic salmon amounts to over 2 million tons per year. Consumed all over the world, salmon is not only delicious but also nutritious. This paper deals with the relationship between moisture content, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and sensory evaluation in the baking process of salmon. An artificial neural network (ANN) model has been established to simulate the change of moisture content and energy consumed in the baking process. Through the study of LF-NMR, SEM, and sensory evaluation, it was found that the change of sensory indexes was consistent with the results observed by LF-NMR and SEM. With the increase of temperature, muscle fibers contracted, the interstices increased, the rate of water loss increased, and the sensory score decreased. Initial moisture content, baking time, baking temperature, baking humidity, and baking air velocity were employed as the baking control parameters for the ANN. ANN can be used to determine the moisture content and energy consumed of baking salmon. The best network topology occurred with 5 input layer neurons, 17 hidden layer neurons, and 2 output layer neurons, and the MSE was 0.00153, and Rall was 0.99661. According to the experiment, it was demonstrated that the ANN is a reliable software-based method.

Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese

In the present study, Himalayan cheese, kradi was coated with beeswax loaded with pine needle extract (PNE) to increase its shelf life and nutraceutical potential. PNE was extracted via ultrasonication and incorporated into beeswax at concentrations, 2:1, 1:1, and 2:3 (grams of beeswax to mL of PNE). The dispersion of PNE in the coatings was carried out using an ultrasonic probe at a frequency of 20 kHz for 15 min and at power rating of 500 W. The coatings were characterised using scanning electron microscopy, light microscopy, dynamic light scattering (DLS), fourier transmission infrared spectroscopy. DLS revealed a hydrodynamic diameter and zeta potential of 12.11 ± 0.41 µm and −19.32 ± 0.61 mV for coating loaded with highest concentration of PNE. The bioactivities of the coating including antioxidant, antidiabetic and antibacterial assays revealed significantly higher values with the increase in PNE concentration. Shelf life and sensory evaluation study including microbiological and sensory analysis revealed inhibition of mould growth and good score of texture and appearance with the increase in concentration of PNE. The study provides a future perspective for application of beeswax loaded PNE coatings in cheese industry.

Development of burfi with incorporation of kodo millet

Burfi, prepared from khoa, is a popular sweet confectionery of Indian subcontinent. The present study was undertaken to develop value added burfi with khoa and kodo millet for better nutritional profile. Value added burfi was prepared by incorporating popped kodo millet flour at 10% (KBK1), 15% (KBK2) and 20% (KBK3) based on the weight of khoa. Sensory evaluation study revealed that KBK1 was best accepted among the variations and obtained an overall acceptability score of 8.55. The value added burfi KBK1 had a moisture content of 17.4%, 21.02g fat, 9.89g protein, 2.38g ash, 0.59g crude fibre, 80.19µg vitamin A, 355.5mg calcium and 0.69 mg iron per 100g. Though the rheological attributes showed a decreasing trend with incorporation of kodo millet, the native texture of burfi was retained. Millet incorporated burfi (KBK1) had a shelf life of 5 days at room temperature and 10 days at refrigeration temperature. Kodo millet can successfully be incorporated to khoa based burfi with highly acceptable sensory attributes.

Influence of fresh pineapple intake on human taste detection and recognition thresholds of basic taste stimulants

AbstractThis study aims to determine the effects of different pineapple maturity indices on the human taste and recognition threshold. Sensitivity levels of the subject's taste buds on four basic tastes, sweet, salty, sour, and bitter, were observed before, after they had ingested 50 g and up to 100 g of pineapple at maturity indices 3–7. Consumption of pineapple as low as 50 g had a significant (p < .02) influence on the sweet and bitter taste thresholds. The sensitivity of sweetness decreased (p < .02) after 50 g of pineapple intake at all maturation indices. However, the sensitivity of bitter taste was enhanced significantly after pineapple intake of 50 g at maturation indices 3 and 4. Pineapple intake at lower maturity indices had significantly influenced sweet and bitter taste thresholds that could impact food perception.Practical ApplicationsThe manuscript brings a contribution to the field of food sensory evaluation and consumer studies. It reveals that while enjoying eating fresh pineapple, bromelain may affect taste receptors, influencing taste sensitivity, which could be a factor in determining food quality. The finding could be used as a guideline for exclusion criteria for the panelist selection or screening involved in the sensory evaluation.

Trends in food sensory science

Trends in food sensory science

Sensory Evaluation of Blended Taro (Colocasia Esculenta) and Sweet Potato (Ipomoea Batatas) Polvoron

Objectives: This sensory evaluation study is aimed for an acceptable formulation of Taro and Sweet Potato for Polvoron. Polvoron is one of the pastry foods that can be quickly done by local entrepreneurs, unemployed youths, and Filipino households as a source of income. Methods: Three treatments were presented with different Taro and Sweet Potato flour mixed in ratio and kept other ingredients constant. The thirty (30) panelists evaluated the product’s palatability, texture, flavor, moldability, and overall acceptability. The Data analysis tools used were Chi-square (x2) to test the significant differences among the treatments and frequency to quantify the sensory evaluation assessment. Findings: Taro and Sweet Potato flour ratio of mixture influence the product quality. Treatment 1 (control) received a higher frequency than the other treatments in terms of general acceptability. When it comes to relevance, texture and moldability were discovered to have substantial changes among treatments. In contrast, the computed F-value of 8.332 is less than the important value of 15.51 at a 0.5 level of significance, indicating that the treatments are not significantly different in terms of overall acceptability among the three (3) combinations. Novelty: This study highlighted the suitable blending of taro and sweet potato when creating a healthy and locally available polvoron. Keywords: Blended Taro and Sweet Potato; Sensory; Acceptability; Polvoron; Flour

Study of proximate composition, antioxidant activity and sensory evaluation of cooked rice with addition of cherry (Muntingia calabura) leaf extract.

The aim of this study is to analysis the composition of proximate, antioxidant activity and sensory test of rice cooked from rice that has been added with cherry leaf extract. The ingredients used are rice without addition (NF0) and that has been added cherry leaf extract with a concentration of 20% (NF20). Rice is added water in a ratio of 1:2, then cook using a rice cooker until cooked through. Parameters tested in this study are proximate composition, total phenolics, total flavonoids, antioxidant activity, and sensory tests (color, taste, aroma, texture, overall). Proximate composition of the cooked rice showed the presence of quantities of total ash (0.27 – 0.24%), carbohydrate (83.15 – 82.72%), protein (8.05% - 8.16%) and fat (0.43-0.46%). This result showed that NF20 have high quantities on protein and fat than NF0. Phenolic, flavonoid and antioxidant levels of NF20 were higher than NF0 (66.79 mg GAE/g extract; 38.10 mg Quersetin/g extract; 87.16%). Sensory evaluation results of color, aroma, and taste showed that NF20 and NF0, are in the “neutral” range.

Fatty Acid Composition and Sensory Evaluation of African Catfish, Clarias gariepinus Reared under Different Culture Enclosures

This study was carried out to determine the fatty acid composition and sensory quality of Clarias gariepinus from different culture enclosures (plastic, sandcrete tanks and earthen ponds), at the Teaching and Research Farm of Department of Fisheries and Aquaculture Technology, Federal University of Technology, Akure, Ondo State, Nigeria. The comparative work was carried out to find out if habitat could influence the nutrient composition of the fish. Standard procedures were used in the analysis of tissue nutrient. Sensory evaluation study revealed differences in taste and texture indices considered for C. gariepinus reared in plastic, sandcrete tanks and earthen ponds (p<0.05). Fatty acid profiles of C. gariepinus were determined using Gas chromatography-mass spectrometry (GC-MS) method. The percentage of saturated and unsaturated fatty acids was higher (49.99%, 23.17%) in earthen pond cultured C. gariepinus than the plastic and sandcrete tanks. The study revealed that C. gariepinus raised in earthen pond possess fatty acid composition and sensory quality advantages over the plastic and sandcrete tanks.
 Keywords: Fatty acids, Sensory evaluation, Culture enclosures, Clarias gariepinus

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Abstract The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.

Taste and Smell Function in Head and Neck Cancer Survivors.

Survivors of head and neck squamous cell cancers (HNSCC) frequently complain of taste dysfunction long after radiation therapy is completed, which contradicts findings from most sensory evaluation studies that predict dysfunction should resolve few months after treatment. Therefore, it remains unclear whether taste and smell function fully recovers in HNSCC survivors. We evaluated HNSCC survivors (n = 40; age 63 ± 12 years, mean ± standard deviation) who received radiation therapy between 6 months and 10 years before recruitment and compared their responses to those of a healthy control group (n = 20) equivalent in age, sex, race, smoking history, and body mass index. We assessed regional (tongue tip) and whole-mouth taste intensity perception using the general Labeled Magnitude Scale and smell function using the University of Pennsylvania Smell Identification Test (UPSIT). To determine possible differences between groups in retronasal smell perception, we used solutions of sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in vegetable broth, and caffeine in coffee and asked participants to rate perceived smell and taste intensities with and without nose clips. We found groups had similar UPSIT and taste intensity scores when solutions were experienced in the whole mouth. However, HNSCC survivors were less likely to identify low concentrations of bitter, sweet, or salty stimuli in the tongue tip relative to healthy controls. Our findings suggest persistent and subtle localized damage to the chorda tympani or to the taste buds in the fungiform papillae of HNSCC survivors, which could explain their sensory complaints long after completion of radiotherapy.

Nutritional evaluation of graded levels of fermented maize milling waste (maize gluten) in rabbit diet

A 70-day feeding trial was conducted with thirty-six 7 weeks old weaned rabbits (mixed breed and sexes), with initial average live weight of 0.81kg to evaluate the nutritional effects of replacing maize at 0,25, and 50%with maize or corn gluten in rabbit diets. Maize gluten is fermented maize milling waste sun dried for three days. The diets were offered to the rabbits which were randomly divided into three (3) groups of 12 rabbits each and each group sub-divided into four (4) replicates of 3 rabbits each in a completely randomized experiment. There was a significant effect (P<0.05) of the treatments on the average daily feed intake of the rabbits as the levels of maize gluten increased. The average weight gain and feed conversion ratio were not significantly (P>0.05) affected by the dietary treatments, nevertheless, the FCR increased across the treatments. Graded levels of maize gluten had no significant (P>0.05) effect on carcass dressing percentage. The percent pelt decreased significantly (P<0.05) as level of maize gluten increased. Furthermore, liver and meat cooking loss percentage values showed significant differences (P<0.05) due to the graded levels of corn gluten fed. The sensory evaluation studies were not statistically affected (P>0.05).

Development of a UV coupled indigenous hydrophilized polyamide membrane system for enhanced shelf life of mature coconut water

AbstractThe demand for mature coconut water is growing tremendously in beverage industries due to its high salubrious value and potential healing properties. Many coconut processing industries that manufacture products such as coconut oil, coconut milk, and desiccated coconut generate a massive volume of unutilized mature coconut water. Thus, the discharged liquid waste of valuable food products causes severe environmental pollution. Therefore, there is a need to develop a strategy to treat the unused liquid discharge that can improve shelf‐life, natural freshness, flavor, aroma, and recovery of value‐added products. In the present investigation, mature coconut water (CW) was concentrated by a UV coupled hydrophilized polyamide (HPA) reverse osmosis (RO) membrane. Experiments were conducted by varying functional parameters like applied pressure and operating time on flux, percentage water recovery, and salt rejection. From experimental observations, the membrane was found to exhibit 62.50% water recovery and 86.35% salt rejection with a maximum water flux of 4.85 L/m2.h at an optimized feed pressure of 8 kg /cm2. Further research was carried out by passing the concentrate solution through a UV module at 254 nm to prevent bacterial contamination. Additionally, the physicochemical parameters were assessed, and sensory evaluation studies were conducted to explore the final product's properties. The concentrate and permeate CW shelf‐life was enhanced from 2 h to 30 days by refrigerating the samples at 4°C. Finally, the cost estimation of the designed system is provided to verify process scale‐up and commercialization feasibility.

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Banana Pseudo Stem

Vegetable beverage was part of a balanced diet that make sure the vigor and healthy body. Vegetable juices were rich in fiber content which was quickly inducing the feeling of satiety and also improve digestion. The objective of this study was to formulate and prepare ready to serve (RTS) banana pseudo stem beverage. Two banana varieties were selected viz., ottu vazhai (syn Mupaddai) (V1), vayal vazhai (V2). Banana pseudo stem beverage was developed from banana tender core, natural flavorings (lemon, mint)extracts, 2% citric acid as a anti-browning agent, KMS (70ppm) as preservative and CMC (0.1%) as a stabilizer. The proximate composition, physico- chemical analysis, sensory evaluation and microbial study of the pseudo stem beverage was evaluated using standard procedures. The beverages were evaluated at 15 days interval period. During storage conditions the quality of juice with minimum significant changes in chemical properties was observed with the addition of KMS. Based on the sensory evaluation, lemon juice flavored pseudo stem beverage was highly accepted by consumer than mint flavored beverage. Storage study for the pseudo stem beverage was also carried out and significant difference was noticed in beverage. Compare to vayal vazhai (V2), the yield of juice (87.0%) content was higher in ottu vazhai (syn Mupaddai) (V1).The maximum desirable results were obtained from (V1) lemon flavored beverage stored at refrigeration condition. The results were showed that pH (3.28 to 4.75), TSS (12 to 14.0° brix), Acidity (0.35 to 0.26) and vitamin C (0.77 to 0.59). From the storage studies, the lemon flavored pseudo stem beverage (Mupaddai variety V1) was found to be the best in nutrient retention and sensory evaluation than mint flavour beverage and it was accepted up to 45 days.

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study.

Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

Sensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S.

USDA-NIFAUnited States Department of Agriculture (USDA) [2018-51181-28384, 1016465]; Virginia Agricultural Experiment Station

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Finger millet being underutilized but highly nutritious millet was explored for nutritional characteristics. Twelve cultivars of finger millet were found to be a potential source of proteins (7.19%–12.56%), crude fibers (3.17%–5.83%), crude fat (1.07%–1.87%), and ash or mineral content (2.81%–3.61%) as well as a rich source of minerals such as Cu (0.61–1.62 mg/100 g), Mn (4.01–7.44 mg/100 g), Fe (3.97–8.04 mg/100 g), Zn (2.08–4.50 mg/100 g), and Ca (318–659 mg/100 g). Cultivars were screened out for the highest content of calcium and the cultivar GPHCPB-149 richest in calcium (659 mg/100 g) was utilized for supplementation in biscuits at different proportions, that is, 0, 25, 50, and 75%. A significant (p ≤ .05) increase in the calcium and crude fiber contents was reported with increased incorporation of finger millet in biscuits. Sensory evaluation studies concluded that finger millet flour was successfully incorporated up to 50% in wheat flour for the preparation of biscuits. Practical applications The study showed that finger millet is a rich source of nutrients and has great potential to be utilized for the development of functional bakery products. It can be successfully incorporated up to 50% with wheat flour for the preparation of functional bakery products. Finger millet incorporated biscuits were found to contain higher levels of crude fiber, calcium, iron, and zinc contents than control biscuits and may offer the inherent health benefits of finger millet to the consumers by alleviating the deficiency of calcium and prevention of other lifestyle diseases.

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins.

Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these discards is their use as a food ingredient. The presence of bioactive compounds gives added value to this type of ingredients; therefore, using methods, such as enzymatic treatment, that increase their presence is of great interest. In this work a commercial pectinase (Viscozyme L) was applied in a flour produced from whole overripe banana; then, the treated flour was used to elaborate a baked product. The aim of this work was to evaluate the effect of the incorporation of an enzymatic treated overripe banana (Musa cavendishii) flour in the sensory evaluation of muffins and, to stablish if the consumption of this food produce an effect on glycaemic response against a control food. The enzyme application produces an increment of 52% of antioxidant activity with a value of 12,791.6μmolTE/100g, and a presence of 4.5% RS instead 3.5% in non-treated flour. The sensory evaluation study was conducted with 4 products, using an untrained panel; selecting a muffin with 50% of wheat flour replaced with the banana treated one. This one contains 9.49% of dietary fibre. The glycaemic response study was conducted with 20 healthy volunteers, using as control a 100% wheat flour product, non-observing significant differences between both products. This work contributes to the knowledge about the potential use of a food discard as an ingredient of a food of massive consumption.

Multigrain Beetroot Crisps: A Healthy Snacking Option

Aim: With the rise of metabolic disorders like obesity in developed countries, maintenance of healthy lifestyle has become very challenging. Food plays a very important role in this process. Consumption of healthy foods with proper portion control can help in controlling excess weight gain and can prevent metabolic disorders like obesity. Obesity is characterized by excess accumulation of fat. This further leads to complications like dyslipidemia, hypertension, diabetes mellitus and cardiovascular diseases. Increased consumption of calorie dense fatty snacks or high sugar processed foods between meals is one of the causes of obesity. Consumption of low fat high fiber snacks has shown to help in weight reduction. Therefore development of a healthy snacking option was considered. The aim of the study was to develop and standardize a healthy snack for obese as well as healthy population.
 Place and Duration of Study: Department of Clinical Nutrition and Dietetics, Dr. BMN College of Home Science, between November 2019 and February 2020.
 Methodology: A healthy snacking option in the form of Multigrain Beetroot Crisps was prepared by using a mixture of cereals and millets flours. The snack was baked instead of frying to reduce the calorific and fat content. Standardization was done by testing for sensory evaluation using 5 point hedonic scale for four weeks. Shelf life study was carried out to find stability of developed product.
 Results: Sensory evaluation studies showed the product was well accepted by the target population. On comparison with the commercially available product, Multigrain Beetroot Crisps was high in fiber, calcium and iron. Shelf life study showed, the product was stable for four weeks at room temperature when kept in an airtight container.
 Conclusion: A healthy snacking option in the form of Multigrain Beetroot Crisps was developed for obese as well as healthy population which is nutritionally better as compared to commercially available beet chips owing to its fiber, calcium and iron content which are beneficial in obesity related complications.

Physico-chemical composition, minerals, vitamins, amino acids, fatty acid profile and sensory evaluation of donkey milk from Indian small grey breed.

Composition, nutritional value and sensory characteristics of donkey milk of Indian small grey breed was analysed using AOAC and other standard methods. Fresh donkey milk had 90.63% (w.b.) moisture content, 0.76% fat, 1.96% protein, 6.30% lactose, 0.40% ash. Particle size of donkey milk was 355.00 d.nm. The UHPLC analysis ascertained that lysozyme content was more in donkey milk sample. The ICPMS confirmed that Ca, K, Mg, Na, vitamin C and E, glutamic acid, leucine, proline were the most abundant in donkey milk, but Fe, Zn, Vitamin A and B1, methionine shown lower amount. The GC analysis determined that butyric acid, lauric acid was more and lower amount of unsaturated fatty acids were observed in donkey milk sample. Finally, the TPC, yeast and mould count were acceptable and confirmed that donkey milk is microbiologically safe and sensory evaluation studies of donkey milk confirmed that the desired sensory attributes.