Sensory Scores For Overall Acceptability Research Articles

Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties

Five different millets (foxtail, little, barnyard, kodo and browntop) with and without sprouting were subjected to flaking. Phytic acid and phenolic content tends to decrease significantly, whereas antioxidant activity increased up to 77.32% on flaking of millets. A significant decrease in peak and final viscosity was observed in millet flakes. A-type diffraction pattern was predominant for unsprouted millets whereas the flaked millets showed V-type crystallinity. The protein digestibility significantly increased up to 37.77% in flakes made from sprouted millets. The mineral bioavailability upon flaking of millets increased, especially Ca (88.22% for little), Fe (43.04% for barnyard) and Zn (61.77% for kodo), which is attributed to the reduction in phytic acid. Flaking, however, led to an increase in rapidly and slowly digestible starch with a corresponding decrease in resistant starch. Among the unsprouted and sprouted millet flakes, foxtail received the highest sensory scores for overall acceptability.

Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi: A Tailoring Delivery System.

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.

Development of a compound oral liquid containing herbal extracts and its effect on immunity and gastric mucosa.

Nowadays, consumers have an increasing demand for health products. In this study, an oral liquid was developed using a compound extract consisting of three herbal extracts (Dendrobium nobile Lindl., Lycium barbarum, and Puerariae lobatae Radix) because the compound extract (a combination of all three extracts) was superior to every single extract in promoting the phagocytic capacity of RAW264.7 macrophages and the proliferation ability of GES-1 cells. In this oral liquid, the dosage of the stabilizer and the sweetener was selected using a stability test and sensory quality evaluation. When 0.30% (m/v) xanthan gum and 0.20% (m/v) mogroside were added, the oral liquid had not only a good stability but also the highest sensory score for overall acceptability. The chemical composition analysis showed that the oral liquid had various functional ingredients including polysaccharides, phenols, alkaloids, and so forth. The immune-enhancing efficacy of the oral liquid was evaluated in BALB/c mice by measuring the levels of different immune indicators. The results indicated that the oral liquid obviously enhanced nonspecific and specific immunity. A rat model with ethanol-induced gastric ulcer was used to examine the protective effect of the oral liquid on the gastric mucosa and to explore the related mechanisms. The oral administration of the oral liquid for days significantly prevented the formation of gastric ulcer. This study provided an effective oral liquid that could enhance immunity and protect gastric mucosa.

Assessment of physico-chemical properties of antioxidant rich fruits and sensory attributes of jamun based RTS beverages

In present investigation, efforts have been made to assess physico-chemical properties of jamun and lemon fruit and to prepare antioxidant rich ready-to-serve (RTS) beverages from jamun and lemon juice blends. The physical properties like color and shape of jamun fruit was blackish purple and ovoid or round in shape. The average length, breadth and weight of jamun fruit were 3.16 cm, 2.17 cm and 10.7g respectively while pulp weight, seed weight, inedible waste weight and juice content were 7.45, 2.46, 0.79 and 2.31g of overall fruit weight. The calculated value of edible and waste index was 69.63 and 30.37%, respectively while juice yield was 21.67% of the total fruit weight. Physical properties of lemon fruit was light yellow in color and round in shape. The mean value of length, breadth and weight was 4.1cm, 3.8 cm and 23.0 g, respectively. The weight of pulp, seed, peel and juice content was 8.71, 0.58, 13.72 and 7.67 g, respectively of overall fruit weight. The edible and waste index was 37.85 and 62.15% whereas juice yield was 33.35% of total fruit weight. The experiment comprised of six treatments including one control and five blended RTS beverages. Among different blended ratios (100:0, 99:1, 98:2, 97:3, 96:4 and 95:5) of jamun and lemon juice for preparation of RTS beverages, the ratio 97:3 was reached the highest sensory scores for overall acceptability.

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties.

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice

The study was aimed to develop a probiotic beverage using Chhana whey and watermelon juice. The blends of whey and watermelon juice were optimized based on physicochemical and sensory evaluation. The bacterial culture was used as per 1% Lactobacillus acidophilus NIAI L-54 as a probiotic culture. The 75:25 blend of whey and watermelon fermented for 5 h at 37 oC obtained the highest sensory scores for overall acceptability. The shelf-life of the selected blend was examined using titratable acidity, pH, microbiological analysis as well as sensory evaluation. The results suggested that probiotic beverages can be preserved for 21 days in refrigerated conditions (4 oC) with higher acceptability along with probiotic bacterial count 4.00 Log10CFU /mL. It could be concluded that the whey-based watermelon beverage enabled by-product utilization with excellent nutritional and functional value.

Comparative evaluation between atmospheric and sub-baric processing of Gulabjamun

Gulabjamun , a popular Indian dairy sweet, is characterised with a brown crust and a soft, slightly spongy core with a uniform granular texture and a pleasant cooked flavour. The sub-baric processing is a novel technology which uses low temperature, low pressure and minimal exposure to oxygen which ultimately improves the quality parameters of fried foods. An attempt was made to compare conventional and sub-baric processed Gulabjamun in terms of its sensory, physical, chemical and microbial attributes. The processing conditions for frying were 118°C/5min/400mmHg vacuum and 140°C/8min/atm for sub-baric frying and conventional frying, respectively. The soaking conditions were 60°Brix at 30°C for 5min for sub-baric soaking and 63°Brix/60°C/4 h for conventional soaking. The sub-baric frying of Gulabjamun resulted in reduced oil and moisture content in the final product. Microbial enumeration also indicated a lower count in sub-baric fried product when compared to conventionally fried Gulabjamun . The colour of both samples was comparable while the textural properties were found to be better for sub-baric processed product. Sensory score for overall acceptability based on 9 point hedonic scale were 8.2 and 7.14 for sub-baric processed and conventional product, respectively. Apart from these advantages, sub-baric processing recorded significantly less processing time than the conventional method.

Effect of hydrocolloids on the quality of restructured hams with duck skin

We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.

Development of Probiotic Beverage from Whey and Orange Juice

Probiotics are microorganisms that provide health benefits when consumed. The term probiotic is currently used to indicate the ingested microorganisms associated with beneficial effects to humans and animals. Probiotic drinks are typically dairy-based beverages with consistency similar to milk. They are consumed for digestive health. The addition of probiotics to whey will enhance the properties and benefits to several folds. Addition of orange juice gives it better sensory properties and mainly increases the shelf life of the drink or beverage. The overall goal of the research work was to develop a probiotic beverage from whey and orange juice, to determine the physicochemical properties and to check the shelf-life stability of the juice. The probiotic beverage was prepared by blending whey and orange in five different ratios viz. 80:20, 75:25, 70:30, 65:35 and 50:50. The different blends were inoculated by 1% inoculum of Lactobacillus acidophilus and Bifidobacterium bifidium and the fermentation time was optimized for 24 hours. The 65:35 blend ratios of whey and orange juice fermented for 24 hr gave desirable results with highest sensory scores for overall acceptability and maximum viable counts in both fermented with Lactobacillus acidophilus and Bifidobacterium bifidium. There was no significant difference in results fermented with Lactobacillus acidophilus and Bifidobacterium bifidium but the results of probiotic beverage with Bifidobacterium bifidium showed a little better result as comparison to probiotic beverage fermented with Lactobacillus acidophilus.

도정도에 따른 쌀가루 및 쌀국수의 품질 특성

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%)

Study on evaluation of starch, dietary fiber and mineral composition of cookies developed from 12 sorghum cultivars

The study aimed to identify best cultivars suitable for sorghum cookies accordingly nutrient and mineral compositions were evaluated. Protein and fat content of cookies were ranged from 5.89±0.04 to 8.27±0.21% and 21.03±0.01 to 23.08±0.03% respectively. The starch content of cookie ranged between 47.06±0.01 and 42.15±0.03% and dietary fiber was reported highest in CSH14 (9.27±0.01%). The highest Mg (56.24±0.03mg/100g) P (255.54±0.03mg/100g), and K (124.26±0.02mg/100g) content were found in C43 cultivar. CSV18R was reported highest iron content (1.23±0.01mg/100g). The sensory scores for overall acceptability of cookies were highest in CSH23, CSH13R and CSV18R cultivars which are rich in dietary fiber and minerals. Normally the hybrids are high yielders and the grain price/qt is 20% lower than varieties. It is implied the raw material costs of two identified cultivars (CSH23 & CSH13R) would help the industry to reduce overall cost of production and offer a better profit margins over the varieties.

Standardization of recipe for the preparation of low calorie RTS beverage from pineapple (Ananas comosus) using sugar substitutes

The investigation on standardization of recipe for preparation of low clorie RTS beverage from pineapple ( Ananas comosus ) using sugar substitutes was conducted. The experiment was laid out in Factorial Completely Randomized Design with aspartame, sucralose and their combination with cane sugar (sucrose) with 15 per cent juice and 0.3 per cent acidity. The RTS beverage with sucrose was the control. Sugar substitutes were used in place of sugar based on sugar equivalents. The prepared RTS beverages were analysed for chemical composition and sensory quality attributes. Among different combination sugar substitutes, sample D prepared by using 50 % sucrose + 50% sucralose was reached with highest sensory scores for overall acceptability.

Study on preparation of fig Burfi

The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi . Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T 1 ), 96.25:3.75 (T 2 ), 95.0:5.00 (T 3 ) and it is compared to market fig Burfi (T 0 ). The combination T 2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T 2 combination was superior at 8.10 which was followed by T 1 at 7.75. The flavor rating for the combination T 2 was 8.10 whereas combination T 3 occurred at 7.85. The highest rating for taste of T 2 was 8.10 which were followed by T 3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T 0 , T 1 , T 2 and T 3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T 2 ) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.

Studies on preparation ofGulabjamun blended with wheat bran

The Gulabjamun were prepared from Khoa of buffalo milk blended with wheat bran in different proportion such as (T 1 ) 0.2 per cent wheat bran by weight of milk, (T 2 ) 0.4 per cent wheat bran by weight of milk, (T 3 ) 0.6 per cent wheat bran by weight of milk and compared with control T 0 (without wheat bran) for its acceptability. The average chemical composition of control Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran 0.2 per cent (T 1 ), 0.4 per cent (T 2 ), 0.6 per cent (T 3 ) are as moisture 27.12, 27.42, 28.00 and 28.30 per cent, fat 14.89, 15.00, 15.17 and 15.37 per cent, protein 13.72, 14.00, 14.28 and 14.56 per cent, ash 2.95, 2.76, 2.55 and 2.32 per cent, fibre 0.55, 1.46, 2.32 and 3.25 per cent, carbohydrate 41.32, 40.82, 40.00 and 39.45 per cent and total solid 72.88, 72.58, 72.00 and 71.70 per cent, respectively. The sensory score for overall acceptability of control Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran treatment T 1 , T 2 and T 3 are 8.62, 8.52, 8.43 and 8.30, respectively. Gulabjamun was evaluated for textural properties viz. , hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness in control T 0 was 2.157, 0.2673, 0.061, 18.391, 0.5765 and 10.602, for treatment T 1 was 2.097, 0.2767, 0.059, 16.621, 0.5802 and 9.643, for treatment T 2 was 1.968, 0.2717, 0.050, 15.037, 0.5347 and 8.040, for treatment T 3 was 1.843, 0.2553, 0.016, 16.546, 0.4705 and 7.784, respectively. Cost of production of 1 kg Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran of treatment T 1 , T 2 and T 3 were Rs.219.46, 218.00, 216.26 and 214.69, respectively.

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.

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.

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.

Effect of packing and storage on the shelf life and quality of ber cv. Umran

This study was carried out to extend the quality and shelf life of ber fruits by low-cost effective packaging materials. There were 48 treatment combinations consisting oftwo packing materials (Card Board Box; Polythene Net bag) three size of the retail packing units (250 g; 500 g; - 1 kg; - 2kg) and six storage periods (Initial; 2 days; 4 days; 6 days; 8 days; 10 days). The fruits of ber cultivar Umran were harvested at optimum maturity from Horticulture Research Centre, Patharchatta, Pantnagar, Udham Singh Nagar, Uttarakhand. Ber is one of the commercial fruit crops grown in the tropical and sub-tropical region. It is considered to be“poor man's apple” due to its high nutritional, medicinal value and low cost. Ber fruits have an advantage that fruits areavailable in market during lean period and to ensure remunerative prices to growers. However, the storage life of ber is extremely short, hardly 2–4 days at ambient conditions and thus early perishability of fruit poses a problem. Among the various packaging materials evaluated for packing of berfruits, cardboard boxes were found suitable and economically viable containers involving least cost ( 3.00). Although physico-chemical properties were concerned during 10 days storage, the maximum acidity and ascorbic acid along with minimum physiological loss in weight and spoilage percentage were found in cardboard boxes packed fruits. However, maximum physiological loss in weight, spoilage, TSS, total sugars of fruits were obtained in fruits packed in polythene netbags. Sensory scores for overall acceptability were better infruits packed in cardboard boxes. Therefore, storage of 100 kg ber fruits packed in cardboard boxes showed better quality as compared to polythene net bags under ambient storage. Economics computed showed feasibility as on a total input of Rs. 1363.32 and Rs. 3000 is earned as gross returns with a netreturn of Rs. 1637. 68 with 2.20 B: C ratio.

Development and Storage Studies of Therapeutic Ready to Serve (RTS)Made from Blend of Aloe vera, Aonla and Ginger Juice

In present investigation the efforts have been made to prepare a therapeutic ready-to-serve (RTS) made from blend of aloe vera, aonla fruits and ginger juice extracts. The blended juice extracts were prepared by using different proportions of aloe vera, aonla fruits and ginger juice as 50:25:25(A), 60:20:20(B), 70:15:15(C) and 80:10:10(D).The different blends were homogenized and pasteurized at 8000 rpm for 2 min and 85°C for 10 minutes respectively. The prepared therapeutic RTS is complying with Indian standards for RTS fruits beverages. The blended therapeutic RTS were analyzed for its different physicochemical as well as sensory quality and sensory quality evaluated by adopting 9 point hedonic scale. Among different blended ratio for therapeutic RTS, sample C blended ratio of 70:15:15 was reached with highest sensory scores for overall acceptability. The developed RTS could be recommended for the large scale production at industrial level.