Sensory Properties Of Products Research Articles

Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk.

Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in industrial liquid kashk, and their effects on the physicochemical and sensory properties of products were examined during 60days of refrigerated storage. When combined with the highest concentration of each stabilizer, the kashk reached its highest acidity, hardness, adhesiveness, viscosity and overall acceptability, while the lowest value of syneresis was obtained. Moreover, the highest values of viscosity was observed after incorporating CLTS into the samples, and other samples with HPTS showed the highest syneresis, hardness, adhesiveness and overall acceptability. During storage, there were significant trends of increase in the values of acidity, syneresis and hardness, whereas the viscosity, pH and adhesiveness decreased significantly. Several sensory attributes such as texture, odour value and overall acceptability were influenced by the type of stabilizer. In general, among the three kinds of modified tapioca starch, the HPTS was the most suitable form at the concentration of 1.5%, and this was most appropriate for the production of industrial liquid kashk with respect to high-quality physicochemical and sensory properties.

Effect of cryogenic freezing on the textural and sensoric properties of donuts

Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated how freezing, frozen storage and different thawing processes affect sample texture by penetration. The effect of freezing on water activity and sensory properties were also investigated. In our experiment we found that cryogenic freezing influenced the texture of prepared donuts, but sensory evaluation have shown that this does not lead to a decrease in popularity. In addition, a slight decrease in water activity was observed after freezing and thawing. Heating in oven proved to be the better method for the thawing process of donuts based on sensory properties of products. In addition, consumers preferred the increased fibre content of doughs.

Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves

The temporal dominance of sensations (TDS) method measures dynamic changes of panelists’ attention to the sensory attributes of products. The temporal check-all-that-apply (TCATA) method measures all sensory attributes perceived at each moment of an evaluation. However, unlike in TDS, significant levels cannot be calculated in TCATA. This study proposes the use of dominance-highlighted TCATA (dTCATA) curves, which are highlighted TCATA curves that show significant time periods for the TDS data of different panels. Twelve R&D panelists evaluated five commercial corn soups using the TCATA method. Then, 125 consumer panelists evaluated the same products using the TDS method. The dTCATA curves showed TCATA curves for all attributes for each product evaluated by the R&D panel highlighted with the dominance rates identified by the consumer panel in the TDS evaluation. For example, for product 1, some attributes (sweet, viscosity) showed relatively high citation proportions in the TCATA evaluations of the R&D panel and significant dominance rates in the TDS evaluations of the consumer panel. In contrast, consommé flavor showed relatively low citation proportions in TCATA but significant dominance rates in TDS. By merging TDS and TCATA data, we could compare consumers’ dominant sensations with the evaluations of R&D panelists. This comparison could provide useful insights to product developers. In some cases, we observed attributes with significant dominance rates that were under-identified by the R&D panel in TCATA. This could suggest that most of the R&D panel may not have perceived these attributes; therefore, during product development, these attributes should be carefully considered.

Quality function deployment modified for the food industry: An example of a granola bar.

Applying quality function deployment (QFD) in the food industry is complex. The objective of this study was to provide a modified QFD approach to facilitate its use and test it on a granola bar. A 7‐step model is proposed (modified from the 9‐step sensory attributes model) incorporating competitive analysis to acquire final importance ratings of customer needs, the application of fuzzy logic in surveys and interviews, and replacing precise value of relative technical ratings by priority rankings. The 7‐step model starts with understanding customer needs (WHATs) and prioritizing their importance based on the customer survey and competitive analysis, followed by identification of product's sensory attributes (HOWs) and the strength of their relationship with customer needs. Lastly, relative technical ratings—to develop priority rankings for the product development team—are determined based on the degree of importance of the WHATs and the strength of the relationships between the WHATs and the HOWs. Testing the 7‐step model on granola bars showed that the relative technical ratings reflected the majority of customer needs and the importance they attached to those needs.

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages.

SUMMARYIn this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50% wild boar meat in small casing, 50L=50% wild boar meat in large casing, 100S=100% wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one Leuconostoc mesenteroides genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against Staphylococcus aureus (DSM 20231) and Brochothrix thermosphacta (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.

Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production

The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their bacterial counts at 15 and 20% NaCl. No halophilic colonies were found in fresh anchovy and counts of about 103 CFU/g were determined in salt samples. A fluctuation of bacterial counts during the process was found. At the end of brining, ~104 CFU/g were determined in anchovy samples and this value was reduced to not detectable counts at the beginning of the ripening stage. After one month, counts increased to ~104 CFU/g and remained stable until the end of the process.From each sample, colonies having different morphotypes were isolated and submitted to a macro and microscopic characterization, a study of salt requirement for growth, and biochemical and phenotypic tests. The results were submitted to Univariate, Bivariate and Multiple Correspondence Factorial Analysis (MCFA). A total of 79 colonies were isolated during the salting-ripening anchovy process. Among the isolates, about 40–50% was positive for indole production and lipolytic activity and a 25% showed ability to produce H2S and proteolytic capacity. Proteolytic and lipolytic activities were well balanced along the process and resulted independent from the isolation stage, which is a desirable condition due to the contribution of microbial proteolysis and lipolysis to the development of texture and final aroma, respectively. H2S and indole producers practically were not detected during ripening. This fact is important because indole and H2S are associated with the development of off-flavors and spoilage in salted fish products. MFCA and Cluster Analyses complemented the Bivariate Analyses. The factor map showed proximity between the isolates from salt samples and from ripening. Isolates were statistically clustered in two groups. Cluster 1 grouped non-desirable activities (H2S and indole production) with cultures proceeding from brining whereas Cluster 2 related isolates mainly from salt samples and during ripening with some desirable microbial capacities (Cytochrome oxidase activity and non-H2S and non-indole production). These results would indicate that during the ripening process of salted anchovies, a natural selection of beneficial microorganisms for the development of the typical product sensory attributes occurred.

Checking quality of sensory data via an agreement-based approach

Sensory evaluations are adopted in many fields for measuring and comparing sensory properties of products and improving their quality. The selection of panelists able to provide precise evaluations is a crucial issue to perform reliable sensory analysis. An agreement-based approach is here suggested in order to assess the quality of sensory data in terms of both panelist repeatability and panel reproducibility. The approach has been applied to two case studies involving untrained sensory panelists and trained teaching quality assessors, respectively. The results of the case studies show that although reproducibility can be assumed moderate for both groups of raters, repeatability is generally higher for the group of trained raters.

Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

Check‐all‐that‐apply (CATA) is a rapid sensory profiling tool that can be applied by consumers, saving time and money in comparison to descriptive analysis (DA), and providing insight into the consumer. Limited research has validated CATA against DA in strawberries, and subsequently compared the sensory attributes driving liking. The aim of this research is to compare the results obtained from DA to those established via CATA using untrained consumers, and to assess any differences in attributes identified to drive liking. Trained panelists (n = 12, minimum 60 hr each panelist) and untrained consumers (n = 131) were provided with six strawberry samples (three duplicate cultivars). The trained panel applied DA techniques to profile each strawberry cultivar, and the untrained consumer panel used CATA to select all attributes applying to each sample. A second untrained consumer panel (n = 139) rated their liking of the same sample set on a hedonic general labeled magnitude scale. Results revealed CATA produced moderately comparable product configurations to DA (RV coefficient = 0.760), with similarities in descriptors associated with liking. This research has established CATA as a time and cost‐efficient alternative for the DA methodology, however, when precise definitions and subsequent quantification of the sensory attributes of products are required, DA is a more robust and reliable evaluation tool.Practical applicationsRapid sensory analysis tools are becoming increasingly popular for use in industry. The use of consumers applying a check‐all‐that‐apply approach may be employed to understand consumer preferences. This research may be applied to further understand use of the consumer to profile the sensory characteristics of products when compared to a trained sensory panel. In addition, the results may validate the potential replacement of a trained panel for an untrained consumer panel in some situations where a detailed sensory profile, with precise definitions and subsequent quantification of sensory attributes, is not essential.

The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns

Studies suggest that consumer' acceptance of edible insects can be enhanced by processing and blending them with familiar food products. This is however, expected to result in changes in some sensory attributes. In this study, we investigated how consumers evaluate the appropriateness of sensory attributes of a common bakery product (buns) that was blended with cricket-flour i.e., cricket-flour-containing (CFC) buns. We also tested whether provision of information can modulate the sensory evaluations, personal involvement and emotions. The study is based on a field experiment involving 432 participants drawn from rural communities in Kenya. Participants were randomly assigned to 3 information treatment groups: i) Control group - received only general information, ii) Treatment 1 – received general information and information about the benefits (i.e., positive attributes), iii) Treatment 2 – received general information and information about the potential drawbacks (i.e., negative attributes). Participants evaluated the CFC buns before and after tasting using Just-About-Right (JAR) scale. Results indicate that providing product information affected sensory evaluation of the product's sensory attributes. They also indicate that actual tasting of the CFC buns improved the convergence of sensory evaluation of the attributes towards the ideal level. Results further show that CFC buns elicited more positive feelings with little differences in the emotional profiles between the information treatments, which suggests general interest in the buns. These results provide useful insights on how to enhance consumer acceptance of insect-based foods. We discuss the implications of the findings.

Linear programming: an alternative approach for developing formulations for emergency food products.

To minimize the mortality rates of individuals affected by disasters, providing high-quality food relief during the initial stages of an emergency is crucial. The goal of this study was to develop a formulation for a high-energy, nutrient-dense prototype using linear programming (LP) model as a novel method for developing formulations for food products. The model consisted of the objective function and the decision variables, which were the formulation costs and weights of the selected commodities, respectively. The LP constraints were the Institute of Medicine and the World Health Organization specifications of the content of nutrients in the product. Other constraints related to the product's sensory properties were also introduced to the model. Nonlinear constraints for energy ratios of nutrients were linearized to allow their use in the LP. Three focus group studies were conducted to evaluate the palatability and other aspects of the optimized formulation. New constraints were introduced to the LP model based on the focus group evaluations to improve the formulation. LP is an appropriate tool for designing formulations of food products to meet a set of nutritional requirements. This method is an excellent alternative to the traditional 'trial and error' method in designing formulations. © 2017 Society of Chemical Industry.

Influence of packaging and product information on consumer perception of cosmetic creams—A case study

AbstractThe influence of packaging and packaging elements on consumer perception of cosmetic creams was studied. Two groups, each consisting of 100 respondents, rated five face skin care creams (one of which was imported) and evaluated the unpackaged and the packaged product, respectively. Respondents rated each sample in terms of overall liking and provided a description of sample attributes by means of a check‐all‐that‐apply (CATA) question. Packaging elements like product composition, product information, and brand image influenced both overall liking ratings and the choice of attributes used by respondents to describe the samples. Interestingly, the sheer presence of certain packaging elements elicited mention of a greater number of attributes, which were not always claimed on the packaging. These results clearly suggest a stimulating effect of packaging on the perception of consumers.Practical applicationsThis work provides information about the importance of packaging in consumers' perception of cosmetic creams. Packaging may provide information that leads consumers to focus on certain sensory attributes of products (such as odor and texture) even when these are not claimed explicitly. The choice of packaging elements can lead to either an improved or an impoverished appraisal of a cream's attributes and ultimately determine its commercial acceptability.

Application of the check‐all‐that‐apply method (CATA) to get insights on children's drivers of liking of fiber‐enriched apple purees

AbstractDeveloping food products for children requires their involvement since their needs differ from those of adults. Descriptive methods are helpful in defining product's sensory properties that drive consumer's liking but they are not recommended with children. Consequently, finding new approaches to develop food tailored for children is one of the biggest challenges for food companies and sensory and consumer research scientists. This study has a twofold aim: (a) to test the suitability of check‐all‐that‐apply (CATA) questions to obtain a sensory description of fiber‐enriched apple purees by children; (b) to investigate the drivers of liking of these products. Sixty‐two children (8–11 years) evaluated the overall liking of six apple purees varying in appearance and texture and answered a series of CATA questions. Results showed that children were able to generate appropriate descriptive terms and to discriminate the samples according to the a priori modified sensory modalities using the CATA method. Sweet taste and a uniform texture (sandy, doughy, and floury attributes) were positive predictors of apple purees children liking, whereas sour taste, granular and crunchy texture were negative predictors.Practical applicationsThe check‐all‐that‐apply (CATA) method is an appropriate, child‐friendly approach to get insights on how young consumers perceive a food product and identify the most relevant sensory attributes that affect children's hedonic perception. The use of CATA technique could be useful for food products research and development to understand children's drivers of liking and to obtain effective input for products optimization that meet children's sensory expectation, assuring product's success with this specific target of consumers.

Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour

PurposeFlaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets.Design/methodology/approachMutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product.FindingsThere was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability.Originality/valueThe research work is original.

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

Fat reduction in meat products is demanded by consumers concerning health issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have a bit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effects on sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

SummaryThis study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 108 CFU mL−1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P &lt; 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.

Assessment of black coffee temperature profiles consumed from paper‐based cups and effect on affective and descriptive product sensory attributes

SummarySensory acceptance testing was used to determine whether the serving temperature of black filter coffee had an effect on the hedonic sensory quality of the imbibed product using naïve assessors (n = 25) analysed in duplicate. Additionally, descriptive sensory evaluation was used to assess coffee aroma, flavour and aftertaste attributes at different temperatures using a total of fourteen attributes. Prior to consumption, exothermic spectral analysis was assessed using a thermal imaging camera on each cup of coffee to ensure that the correct drinking temperature was recorded prior to being consumed by assessors. anova Partial Least‐Squares Regression (APLSR) was used to analyse experimental data accumulated. This study established that various sensory attributes of coffee are affected by the temperature coffee is imbibed at. Coffee served at 31.0 °C was negatively correlated (P &lt; 0.05) to hedonic attributes. In contrast, coffees served at the higher temperatures of 70.8 °C and 74.4 °C were positively (P &lt; 0.05) correlated to hedonic attributes.

Paired preference testing: False preferences and disruptive protocols.

This review introduces recent changes regarding measurement of preferences brought about by the discovery of false preferences that occur with paired preference testing. Testing protocols are examined critically. False preferences result from a response bias elicited by factors distinct from sensory properties of products being tested that can distort results. Statistical approaches to circumventing this problem are examined. Alternative methods are being developed to eliminate false preferences based on understanding information processing in the brain. This has led to development of disruptive experimental preference testing protocols based on hypothesized use of processing subroutines in the brain to protect the central processing system from overload. These disruptive protocols suppress response bias. Paired preference testing is designed to predict consumer behavior. A paucity of studies addressing whether they do is put into perspective.

Impact of cryoconcentration on casein micelle size distribution, micelles inter-distance, and flow behavior of skim milk during refrigerated storage

Abstract Cryoconcentration combined with a cascade effect was used to concentrate skim milk up to 25.12% total dry matter. Size, shape, and inter-micellar distance of casein micelles were characterized by ZetasizerNano-ZS, transmission electron microscopy, and ImageJ analyses. Flow properties of the cryoconcentrated skim milk were evaluated during 5 weeks of storage under refrigerated condition at 4 °C. Milk color was also evaluated according to the L *, a *, and b * system. The cryoconcentrated skim milk obtained after three cryoconcentration cycles was characterized by a monomodal distribution of its micelles with a tendency to smaller casein micelles. Approximately 60% of the total micellar volume was occupied by the casein micelles with a size of 100–200 nm, less than 18% of the volume with a size of 50–100 nm and only less than 1% was occupied by micelles with a size > 350 nm. This result shows that cryoconcentration changed the distribution of the mean size of the casein micelles to smaller units. No significant difference was observed on the inter-micellar distance. Cryoconcentration significantly improved the color of skim milk by increasing the L * value up to 67 which was similar to that of whole milk. Transition from a Newtonian to a non-Newtonian behavior was observed from the fourth week storage with a slight increase of casein micelle size. Industrial relevance A concentration procedure of skim milk based on a complete block cryoconcentration technique was proposed. Application of this sub-zero technology permitted the concentration of skim milk total dry matter up to 25%. The casein micelle size was positively affected by moving the major part of the micelles toward the smaller size, whereas the inter-micellar distance was not affected. This new knowledge can be exploited in milk-based products to enhance the product stability. The cryoconcentrated skim milk color was positively affected since its L * value, which represents the milk whiteness, was significantly improved. The flow behavior of the cryoconcentrated milk was of Newtonian type up to 4 weeks of storage at 4 °C. The generated knowledge in this study can be easily used by the milk processing industry in order to make stable milk product with high dry matter content without adding milk powder, which negatively affects the product sensory properties (floury consistency).

THE RAW MINERAL SALTS USE IN COSMETICS FORMULATIONS: ASSORTMENT, MINERAL RAW MATERIALS CHARACTERISTICS AND COSMETICS FORMULATION TECHNOLOGY

The application of mineral raw materials (brine lakes, thermal springs, sea water, bischofite) in cosmetics is presented in this article. The assortment of cosmetics that contain mineral salts is presented. The technological characteristics of production of these cosmetic formulations, in particular the ability of mineral salts to influence the stability of formulation and the sensory properties of products are given. The main approaches of that formulation development are described.

Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment

Abstract Sensory attributes of high pressure processed (200, 400, and 600 MPa/20, 27 (ambient temperature), 40 and 60 °C/10 min (fixed)) mango pulp ( Mangifera indica cv. Amrapali) and litchi juice ( Litchi chinensis cv. Bombai) were evaluated and compared with untreated and thermally treated (0.1 MPa/95 °C/10 min) samples using fuzzy logic. A semi-trained panel of judges analyzed the samples for various sensory attributes viz., color, aroma, body, taste, aftertaste, mouthfeel, and appearance. Judges' preference on the importance of sensory attributes was obtained as crisp numbers instead of linguistic variables, using the 5-point fuzzy logic scale. Sensory quality of samples was then compared based on estimated overall sensory scores, overall membership function, similarity values, ranking of the samples, and quality attributes. The sensory attributes of mango pulp and litchi juice were found to be dependent on product type and process severity. In general, high pressure processed samples had higher likeness than their thermally processed counterparts. The sensory acceptance of high pressure treatment was similar to fresh litchi juice, irrespective of the applied pressure/temperature level, whereas severe deterioration was observed after thermal treatment. In case of mango pulp, 600 MPa/60 °C emerged as the upper boundary limit beyond which HPP considerably affected the sensory attributes of the product, whereas no such effect was seen in litchi juice. Among the tested attributes, “taste” was adjudged extremely important sensory characteristic for both mango pulp and litchi juice. Further, the changes in sensory attributes of both fruit products upon processing were correlated to changes in physico-chemical parameters, viz., color, pH, total soluble solids and phenolics content. Industrial Relevance Fruit consumption has increased in the recent years, among which tropical fruit-based products, such as mango pulp and litchi juice, have gained huge popularity. High pressure processing has emerged as an alternate to thermal processing for preservation of fruit products. Many aspects of HPP have been studied; however, information regarding sensory characteristics is scarce. This study aims at reducing this information gap which will assist in product and process development.