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Laboratory methods for sensory evaluation of food: research branch
... Analize katılanlardan kendilerinin bilmedikleri iki farklı sağım koşullarıyla alınmış örneklerin tat, koku, renk ve görünüm bakımından değerlendirmeleri istenmiştir. Puanlama 10 tam puan üzerinden yapılmıştır (Larmond, 1987). ...
... Koku testinin yapılabilmesi için; 10 ml kadar çiğ süt, örnek şişesi içine koyulmuş, her biri yaklaşık 0.5 g ağırlığında 2 parça potasyum hidroksit eklenmiş ve şişenin ağzı kapatılmıştır. Şişe kapalı şekilde bir saat süreyle oda sıcaklığında bekletilmiş, kapak açıldığında algılanan koku değerlendirilmiştir (Larmond, 1987). Tat kontrolü yapılmadan önce, herhangi bir enfeksiyonu önlemek amacıyla örnek 70 o C'de 30 dakika ısıl işleme tabi tutulmuş ve daha sonra soğutulmuştur (Larmond, 1987 ...
... Şişe kapalı şekilde bir saat süreyle oda sıcaklığında bekletilmiş, kapak açıldığında algılanan koku değerlendirilmiştir (Larmond, 1987). Tat kontrolü yapılmadan önce, herhangi bir enfeksiyonu önlemek amacıyla örnek 70 o C'de 30 dakika ısıl işleme tabi tutulmuş ve daha sonra soğutulmuştur (Larmond, 1987 ...
... The method of Lawal et al. (2019) was adopted in the sensory evaluation of stored tomato samples. At the end of storage period, a 20-member untrained panelist was constituted to evaluate the sensory attributes (colour, appearance, firmness, odour and overall acceptability) of the stored tomatoes using a 5-point hedonic scale as described by Larmond (1977). Where 5 represents like extremely and 1 represents dislike extremely. ...
... Scores from panelists were arranged in Completely Randomized Block Design (RCBD) and subjected to Two-way Analysis of Variance (ANOVA); means were separated with least square difference (LSD) as described by Larmond (1977). Other results were arranged in completely randomized design (CRD). ...
The study analyzed agricultural commercialization and its effects on food insecurity
among smallholder maize-based farmers in Kwara State. A multistage sampling technique consisting of the purposive sampling of two agricultural zones and a random sampling of four Local Government Areas (LGAs) from the two zones was employed. Structured questionnaire was used to obtain primary data from a total of 300 maize-based crop farmers. Commercialization index was used to determine the level of agricultural commercialization. Foster Greer Thorbecke (FGT) index was used to measure the food insecurity level of the farmers. Two Stage Least Square (2SLS) Regression was used to analyze the effect of agricultural commercialization on food insecurity. The results revealed that agricultural commercialization level was about average (56.8%). Sixty- one percent of the farmers were food insecure based on FGT food insecurity index. The results further showed that food
insecurity was significantly determined by agricultural commercialization (p < 0.01), age (p < 0.01), household size (p < 0.01), expenditure on food (p < 0.01), dependency ratio (p < 0.01) as
well as quantity of maize harvested and maize revenue obtained which were significant at p < 0.1 and p < 0.05, respectively. It was concluded that agricultural commercialization directly influenced food insecurity level of the maize–based crop farmers. Therefore farmers should engage themselves in agricultural commercialization practice
... Following Larmond's (1977) method, the stewed faba bean seeds (following the same procedure as cooking process) were examined for sensory evaluation, and organoleptically scored using a ninehedonic scale for their sensory attributes, i.e., color, texture, taste, odor and overall acceptability by ten well-trained panelists from the Food Technology Research Institute, ARC, Egypt. ...
Six faba bean varieties, namely Sakha 1, Sakha 4, Giza 3, Giza 716, NA 112, and Santa Mora, were evaluated for the physicochemical, phytochemical, and technological properties as well as the impact of some technological processes, i.e., soaking, germination, and cooking on phytochemical and vicine contents of such varieties. Results revealed that Santa Mora variety had a higher kernel weight and dimensions (length and width). Likewise, Giza 716 had the highest lightness and yellowness values, while NA 112 had the highest redness values. The NA 112 and Giza 716 varieties had the highest protein content, and Sakha 4 had a higher crude fibers content. The highest potassium and phosphorus contents were in Giza 716 and Sakha 1, respectively. The NA 112 variety was the highest content of iron and zinc. Santa Mora had the highest phenolic content, followed by NA 112. The content of anthocyanins, and flavonoids were significantly varied among the tested varieties. Pyrogallol possessed the highest phenolic compound in such faba bean varieties, and the highest content was in Giza 716 and Santa Mora. Catechin was the highest flavonoid compound, and the varieties contained the highest values were Sakha 1 and Santa Mora. Santa Mora had the highest content of L-DOPA (L-3,4-dihydroxyphenyl-L-alanine), while Sakha 1 had the highest total vicine. The phytochemical compounds, L-DOPA and total vicine decreased in all varieties after different processing methods and cooking processes revealed a high loss in such components. Overall, data showed that the Giza 716 and Sakha 4 had the highest cookability and overall acceptability.
... The tests were conducted in isolated booths, and the panelists were asked to cleanse their mouths by consuming water after each assessment. Similarly, the sensory characteristics of rice bran-supplemented cake samples were evaluated by 25 judges using a 9-point hedonic scale (Larmond, 1977). ...
This study aimed to develop a cost-effective and nutritious gluten-free cake enriched with rice bran for introduction. Gluten-free cakes were prepared using rice flour (RF), maize flour (MF), and chickpea flour (CF) in different proportions. Following organoleptic evaluation, the T3 combination (40% RF, 40% MF, and 20% CF) was selected to incorporate varying percentages of rice bran (RB), namely 5%, 10%, and 15%. Chemical analysis revealed that the treatments caused a significant change in fiber (0.87–2.84%), fat (23.43–24.45%), and ash (0.16–1.52%) content with the addition of rice bran. Storage had a considerable impact on gluten-free, high-fiber cakes. The gluten-free cake formulated with 10% RF was the most acceptable. SEM analysis showed that porosity increased with higher concentrations of rice bran in the cakes. The results indicated that the functional properties of the gluten-free cake improved with the addition of 10% rice bran to the composite flour used in cake preparation.
... RTS drinks were prepared from each mango samples, and presented to a sensory evaluation using a hedonic scale in accordance with the method described by Larmond (1977 The Maillard reaction, one of the main non-enzymatic browning reactions, is a set of processes between reducing sugars and amino acids, leading to the formation of brown colors melanoides (Diop, 2021 ...
Enzymatic browning is one of the main issues with TomEJC mango pulp preservation. Generally, different physical and chemical treatments are used to overcome the browning occurred by enzymes. Direct heating creates a color change and caramel taste in TomEJC mango pulp due to its higher sugar concentration. The current research aimed to study the effects of steam blanching and chemical treatments on browning, microbial growth, and sensory attributes of TomEJC mango pulp at -12±3 °C. Steam blanching with 0.1% sodium metabisulphite (SMS) treated samples exhibited significant improvements in Browning Index (BI), polyphenol oxidase (PPO) activity, pulp color, microbial growth, and sensory properties. Steam blanching with citric acid (CA) treatments showed low BI, PPO activity, color changes, and microbial growth. However, satisfied sensory properties were obtained after the steam blanching with SMS treatments. Unblanched SMS treated samples also exhibited higher performances than both steam blanched and unblanched controls. Furthermore, ready-to-serve (RTS) drinks prepared by steam blanching with SMS treated samples showed significantly higher scores for sensory properties such as color, odor, taste, and overall acceptability. Thus, RTS drinks prepared by steam blanching with SMS treated samples received higher acceptability from the panelists. The lowest microbial growth was also recorded in the same sample. Therefore, it can be concluded that steam blanching with SMS (0.1%) was the best treatment for the preservation of TomEJC mango pulp at -12±3 °C with minimum browning. Moreover, steam blanching is a more effective method for heating TomEJC mango pulp than direct heating to overcome sugar caramelization.
... All the samples were evaluated for sensory characteristics and overall acceptability by a panel of judges selected among personnel's from Division of Livestock Product Technology, IVRI using nine point Hedonic scale [8]. The research was carried out to study the quality of misthi doi prepared with diffrent herbs. ...
The study was planned to prepare misthi doi with different types of herbs. Misthi doi is an Indian traditional milk product which is a well-established dessert in eastern part of India. It is most popular in West Bengal. It is also known as Lal Dahi. Herbs used for preparation of misthi doi wereTulsi (Ocimum sanctum L.) and Cinnamon (Cinnamomum verum L.). Both were used either separately or in combination. Total four products were prepared as sample I, II, III and IV. Sample I was plain misthi doi devoid of any herbal extract while sample II, III and IV were incorporated with tulsi, cinnamon and both in combinations respectively. Trials for the standardization of process showed the best use of the herbs as their extract. Herbal extracts were used in the rate of 1.0% separately and 0.5 % in combination. Physicochemical analysis and sensory evaluation of the product was done.Highest overall acceptability score was obtained by herbal tulsi and cinnamon misthi doi sample by sensory evaluation as compared to other herbal and plain misthi doi. This study shows that misthi doi have relatively good physicochemical, functional and sensory characteristics and can be used as a herbal misthi doi.
... Before the sensory evaluation, training sessions were conducted, vocabulary was standardized. Evaluations for color and smell were performed in individual sensory evaluation booths at 20°C-25°C, distilled water was provided and data were recorded using FIZZ software (Larmond 1977). ...
To concentrate omega‐3 fatty acids (n‐3) in fish oil (FO), olein and super olein fraction (OF) of FO were produced by winterization. For this purpose, FO was slowly cooled to −50°C (24 h), the mixture of crystallized and non‐crystallized phases was separated, filtrate was coded as OF (yield 32%), 35% of OF was kept for storage study and analytical purpose, remaining 65% was further slowly cooled down to −75°C (24 h) and filtered, filtrate was coded as super olein (SF, yield 23%). GC–MS analysis showed that unsaturated fatty acids increased due to successive winterization. In OF, C18:1, C18:2, C18:3, C20:1, C20:5 (EPA), C22:1, C22:2 and C22:6 (DHA) increased to 7.85%, 19.52%, 54.16%, 17.82%, 16.31%, 41.02%, 32.43%, and 29.89% than parent FO. In SF, C18:1, C18:2, C18:3, C20:1, C20:5, C22:1, C22:2 and C22:6 increased to 9.84%, 24.35%, 61.09%, 32.10%, 39.96%, 56.81%, 39.02%, and 48.94% than parent FO. Total phenolic contents (TPC) of FO, OF, and SF were 6.59, 12.67 and 19.72 (mgGAE/mL). Lecithin content of FO, OF, and SF were 1.29%, 0.575%, and 0.19%. In SF, desmosterol, cholesterol, stigma sterol and sitosterol were 91.57, 22.51, 12.67 and 112.18 mg/100 g. Total antioxidant capacity (TAC) of FO, OF, and SF was 49.32%, 64.27%, and 85.47%. DPPH values of FO, OF, and SF were 32.14%, 39.87%, and 46.41%. Winterization significantly raised vitamin A and E in OF and SF; vitamin A content in FO, OF, and SF (0‐day) were 46.28, 67.94, and 116.48 IU; vitamin E content in FO, OF, and SF (0‐day) were 1238.95, 1897.65, and 2375.11 mg/100 g. At 0‐day, peroxide value (POV) of FO, OF and SF was 0.22, 0.24 and 0.25 (MeqO2/Kg) with no variation in sensory characteristics. The results of this study proved that n‐3 could be increased in olein and super OFs of FO with reasonable oxidative stability.
... The cooked common bean seeds were coded, and submitted to a 10-member from the Food Technology Research Institute for evaluation (Larmond 1977). Panelists were asked to score the cooked bean samples on a 9-point hedonic scale (9 = like extremely and 1 = dislike extremely) for color, odor, texture, taste, and overall acceptability attributes. ...
The sensitivity of Egyptian pulses for bruchids beetle [ Acanthoscelides obtectus (Say) and Callosobruchus maculatus ] and mite ( Acarus siro & Caloglyphus berlesei ) infections and their impact on stored nutrients was investigated, as well as the effects of different ozone concentrations on controlling all stages of A. obtectus and mites infesting beans. The physicochemical quality properties of ozonated bean seeds were studied. For C. maculatus , the most significant weight loss was in cowpea, while A. obtectus showed the highest weight loss in common bean, while the faba bean, and chickpeas were the lowest. A. siro is more widespread than C. berlesi mites. The larval stage of A. obtectus was highly sensitive to ozone. A. siro was more tolerant to ozone than C. berlesei . Infected pulses increase moisture, while protein, crude fibers, fiber components, ash, fats, and phenolics decreased compared with non-infected, and the decrease rate was more significant in seeds infected with cowpea beetles than bean beetles. The lightness values, fats, and protein digestibility increased in ozonated beans, while the 100-seed weights, starch granule sizes, moisture, protein, and phenolic contents decreased compared with the control. Ozone enhanced the water absorption percentage and reduced the cooking time of beans, and they were acceptable for their sensory qualities compared with control samples.
... The five cookie samples were evaluated using Larmond's (1977) approach. The evaluation included a total of 50 semitrained panelists. ...
Background: The objective of this study was to determine the proximate compositions and sensory characteristics as well as functional properties of flour blends and cookies made from wheat, soybean and rice bran in the ratios of (M1) 100:0:0, (M2) 90:6:4, (M3) 80:12:8, (M4) 70:17:13 and (M5) 40:35:25%. Methods: The cookies were prepared using the Okpala et al. (2013) method with slight changes. Moisture, protein, fat, fiber and carbohydrate contents were analysed using AOAC a standard analytical procedures. Fifty (50) semi-trained panelists evaluated the colour, taste, flavour, texture and overall acceptance of the cookie samples using a five point scale. Data were analysed using Analysis of Variance (ANOVA) and the significance level was chosen at p less than 0.05. Result: The proximate composition of the flours differed significantly (p less than 0.05) from the control. Cookie sample (M5) had the highest moisture content of 12.20%. The crude protein level ranged from 10.22% to 18.70%. The maximum fat content was (M5) 13.88%. The greatest ash content was (M5) with 3.54%. The carbohydrate and fiber contents ranged from 51.20% to 75.22% and 0.30% to 4.8%. The highest average crude fiber level was found in (M5). Water absorption capacity, oil absorption capacity, bulk density, emulsion ability and foaming capacity were found to be in the ranges of 1.73-37.2%, 2.15-37.26%, 0.74-0.99%, 43.88-64.12% and 12.92 to 23.48%. The rice bran and soya bean flours substitution resulted in increased the functional characteristics and proximate composition. Sensory evaluation of the cookies differed significantly (p less than 0.05) with panellists preferring formulations made from 80% wheat flour, 12% soybeans flour and 8% rice bran powder.
... The panelists were chosen from the Department of Agro Product Processing Technology at Jashore University of Science and Technology, located in Jashore, Khulna, Bangladesh. The assessment utilized the 9-point Hedonic scale, following the method described by Larmond (1997). Fifty regular cake consumers evaluated various aspects of the cake using labeled samples, with precautions, such as water sachets and masking samples. ...
The study analyzed the influence of drying methods and conditions on the quality of moringa leaves powder
(MLP) and determined the optimal MLP to wheat flour ratio for cake development. Cabinet drying temperatures
enhanced mass and tapped density but reduced the angle of repose, water retention capacity, and oil retention
capacity. The moisture content of cabinet-dried MLP samples exhibited a substantial reduction as temperature is
increased. The crude protein and fat content increased with increasing drying temperatures. Vacuum dried
samples had the highest fiber content (16.62 g/100 g). Cabinet dried samples at 60 ◦C had the highest ash
content (8.37 g/100 g). The energy obtained from MLP dried in a cabinet at 70 ◦C was the highest (383.33 Kcal/
kg). The mineral composition of MLP in vacuum drying showed the largest growth. Sun drying was less efficient
in preserving antioxidant components, while vacuum drying was the most successful. But sun drying was more
cost effective than that of other drying methods. The composition of cakes formulated from MLP and wheat flour
blends exhibited notable variations characterized by an increase in protein content and decrease in carbohydrate
content with the incorporation of MLP. 5 % and 10 % MLP enriched cakes showed the best customer acceptance.
... All these parameters were sensory evaluated by semi trained judges (10) and results were obtained by filling the proforma, wherein the values were put on a Hedonic scale from 1 to 9 (9 is maximum for a given tested parameter). Water and crackers were served for cleansing the oral cavity of the judges between the testing of different samples according to the standard guidelines [14,15]. ...
Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. It is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above-mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50-55% during these trials. All ingredients were added in a large container for mixing and cooking treatment for 1-2 min at 75 °C and homogenized for 5-6 min with the help of a hand mixture until completely homogenous sample was obtained. Samples were then transferred in to another container and allowed them to attain temperature between 20 and 25 °C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6-4.7) was achieved. Later samples were heated at 50-55 °C for 2-3 min and then placed in a muslin cloth and left overnight for whey drainage. Physicochemical, microbial analysis were performed while sensory evaluation was performed using different parameters and scales. Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant-based fat which made its production possible at industrial level. Cream cheese which was made from dairy fat (75%) and cocoa butter substitute fat (25%) had more springiness, smoothness, gumminess, more pleasant taste, color, flavor and aroma than other samples. This dairy product can be used in future in Pakistan.
... All these parameters were sensory evaluated by semi trained judges (10) and results were obtained by filling the proforma, wherein the values were put on a Hedonic scale from 1 to 9 (9 is maximum for a given tested parameter). Water and crackers were served for cleansing the oral cavity of the judges between the testing of different samples according to the standard guidelines [14,15]. ...
Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. It is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above-mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking treatment for 1–2 min at 75 °C and homogenized for 5–6 min with the help of a hand mixture until completely homogenous sample was obtained. Samples were then transferred in to another container and allowed them to attain temperature between 20 and 25 °C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55 °C for 2–3 min and then placed in a muslin cloth and left overnight for whey drainage. Physicochemical, microbial analysis were performed while sensory evaluation was performed using different parameters and scales. Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant-based fat which made its production possible at industrial level. Cream cheese which was made from dairy fat (75%) and cocoa butter substitute fat (25%) had more springiness, smoothness, gumminess, more pleasant taste, color, flavor and aroma than other samples. This dairy product can be used in future in Pakistan.
... The organoleptic evaluation of prepared juice was done according to the method described by (Cansino et al., 2013).Prepared juices were evaluated for color (20), odor (20), taste (20), appearance (20) and texture (20) and overall acceptability %. The sensory evaluation of juice carried out by 21 of welltrained panelists from the staff members of the Food and Dairy Science Department and Technology, Faculty of Technology and Development, Zagazig University, Egypt according to (Larmond 1977). ...
... Panelists were asked to read and sign consent forms before they conducted the sensory evaluation of the pasta. The rating scale used for assessing various attributes was in accordance with the method described by Larmond (1980). ...
Non‐wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non‐wheat flours, particularly a blend of orange‐fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option.
Practical Application
The practical application of the research on orange‐fleshed sweet potatoes–Bambara groundnut‐based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.
... Where L is the volume of dye (mL) used, F is the dye factor, D is the volume (mL) of the sample dilution and P is the volume (mL) of sample titration Reducing and non-reducing sugars (%) were determined by the standard method of AOAC (2012). Organoleptic evaluation (colour, flavour, taste and overall acceptability) of pomegranate juice was carried out using 9 9-point hedonic scale of Larmond (1977). A total of 20 panelists from students and faculty members were selected from the Department of Food Science and Technology, The University of Agriculture Peshawar, Pakistan. ...
The peel of pomegranate fruits (Punica granatum L.) contains valuable bioactive substances. Due to its sensorial taste and abundant fruit processing, it generates a huge amount of by-products such as seeds and peels, leading to environmental pollution (26 to 30% by weight) if not handled carefully. The study was carried out to enhance the nutritional and functional properties of pomegranate juice by adding detanninated pomegranate peel extract (DPPE) as a natural preservative The treatments were T0 = Control (PJ with 0.1% sodium benzoate), T1 (PJ + 2% DPPE:), T2 (PJ + 4% DPPE), T3 (PJ + 6% DPPE), T4 (PJ + 8% DPPE), T5 (PJ + 10% DPPE). All the samples were stored at ambient temperature for 100 days and basic quality parameters like ascorbic acid, reducing/on-reducing sugar and sensory (colour, flavour, taste and overall acceptability) were evaluated at 20-day intervals. Fruit juice was significantly affected by DPPE, enhanced the nutritional contents of the juice, and also showed a preservative effect on its shelf life. The addition of DPPE up to some extent (6%) juice samples was acceptable to panels of judges and got the maximum mean score. However, increasing the DPPE from 8% showed an adverse impact on the acceptability of juice. Statistical analysis showed that DPPE as a natural preservative has a significant (p≤0.05) effect on pomegranate juice for about 90 days at ambient temperature.
... Se seleccionaron jueces entrenados para integrar el panel, quienes han recibido formación tanto teórica como práctica en evaluaciones sensoriales específicas de panificación, estos jueces han llevado a cabo pruebas sensoriales con regularidad. El número de jueces entrenados fue de 10, siguiendo la recomendación de [27] quien establece que el mínimo requerido de este tipo de jueces es 7 y el máximo 15. Además, se consideró la sugerencia de [28] quienes indican que se debe contar con al menos 10 personas para obtener resultados significativos. ...
... Furthermore, the folate-enriched yoghurt and control samples undergone sensory evaluation for a comprehensive understanding of their sensory attributes. Sensory evaluation of yoghurt samples was carried out by 6 member panellists including teaching staff (four) and post-graduation students (two) using a nine-point hedonic scale as per Larmond (1977). Score card was also prepared. ...
... To prevent bias, the panellists were chosen based solely on their lack of prior knowledge regarding the sample composition under test. The panellists were asked to evaluate the tea samples at room temperature after two grams (2 g) of the tea sample were infused with 100 mL of distilled boiling water for ten minutes following the guidelines outlined in the Larmond (1977). Lipton (Yellow label tea) was used as control (it is widely used and commercially available). ...
Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using Solanum nigrum and Solanum torvum berries. Herbal tea samples from S. nigrum were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from S. torvum and S. nigrum were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards Solanum nigrum unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both Solanum nigrum and Solanum torvum spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09 d ), total flavonoids (21.84 ± 1.84 c ) and showed greater antioxidant activity (78.53 ± 0.18 a ) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in S. torvum berries (STBs) and ( S. nigrum berries) SNBs respectively.
... Biscuit samples were served on white, odorless and disposable plates, and water was provided for rinsing between samples for ten panelists. Samples were scored for color, flavor, crispiness, texture and overall acceptability according to the method of Larmond [18]. ...
Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities. Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out. Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness. Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies.
... A ten-point hedonic scale was used to evaluate biscuits (1-dislike extremely to 10=like extremely). This rating scale was also applied for the other parameters as described by Larmond [36]. ...
... "Sensory acceptability of the products (5]" The standardized products were presented to a panel of judges for sensory evaluation for colour, flavour, texture and overall acceptability ratings of the product on a 9-point hedonic scale. ...
... The sensory evaluation was conducted according to Larmond (1997). A total of 30 untrained panelists were recruited from Suan Sunandha Rajabhat University in Bangkok, Thailand. ...
This study has 3 objectives. First, to know the satisfaction of Academic Staff about Blended Learning Process Workshop. Second, to compare the satisfaction of Academic Staff about Blended Learning Process Workshop. Finally, to organize guidelines for Blended Learning Process Workshop for the next events. The researchers have sampling size is 83 people, from Academic Staff of Faculty of Science and Technology, Suan Sunandha Rajabhat University. This study found that Academic Staff of Faculty of Science and Technology, Suan Sunandha Rajabhat University have satisfied about Blended Learning Process Workshop by Lecturer (x̄ = 4.63), Cognitive (x̄ = 4.57), and Knowledge usable as Very Good all of kinds. When compare satisfaction level each kind of Blended Learning Process Workshop found that no statistically significant difference at 95% confidence interval (P > 0.05).
... The cooked cowpea samples were coded and given to ten member panelists from Food Technology Research Institute staff for evaluation using the method described by (Larmond 1977). Panelists were asked to score the cooked cowpea samples on a 9-point hedonic scale (9 = like extremely and 1 = dislike extremely) for the tested quality attributes (color, taste, texture, flavor, and overall acceptability). ...
... A prescribed questionnaire was made available to judges so they may record their sensory observation. According on the sensory performance data, the following ratings were given: 9 = Extremely like, 8 = Very much like, 7 = Like, 6 = Slightly like, 5 = Neither like nor dislike, 4 = Slightly dislike, 3 = Moderately dislike, 2 = Dislike, and 1 = Extremely dislike [23]. ...
Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' compositional analysis, antioxidant, microbiological, and sensory profiles were assessed. The tea with cinnamon mix had a catechin mean value of 9.7%; the tea with ginger blend had a catechin mean value of 7.4%; and the tea with lemon blend had a catechin mean value of 8.0%. For lemon/tea at 15% and 98.9g AAE/100g for cinnamon/tea at 20%, the best DPPH values were attained. For ginger/tea, cinnamon/tea, the total polyphenol value peaked at 19.02 g GAE/100g (20%), 18.62 g GAE/100g (20%), and 18.37 g GAE/100g (15%), respectively. According to microbiological analysis, no microbial growth was found in any of the tests run. The cup quality results showed that the panelists generally approved of the lemon/tea, which had a mean of 7.3 at a 15% inclusion level.
... The organolptic evaluation of prepared juice was done according to the method described by [32].Prepared juices were evaluated for color (20), odor (20), taste (20), appearance (20) and consistency (20) and overall acceptability is the total of these four parameters. The sensory evolution of juice carried out by fifteen semi trained panelists from the staff members and students of the food and dairy science and technology faculty of technology and development, Zagazig University, Egypt according to [33]. ...
... Slices of bread were placed on disposable plates, and random numbers were assigned to them. Panelists were provided with an ambient environment and water for rinsing before the evaluation of the next sample [13]. ...
The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1–3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.
... All the samples were examined organoleptically for color, flavor, Taste, texture and overall acceptability by a panel of 9 expert judges at every 4 days intervals. Nine point hedonic scales were used for sensory evaluation as reported by Larmond (1977). ...
The study was conducted to determine the effect of sodium benzoate and potassium meta bisulphite on the overall quality of wild apricot pulp stored in plastic jars at room temperature for three months. The data was analyzed after fifteen days gap. The treatments applied during study were AP0 (without preservative control), AP1(0.05% sodium benzoate), AP2 (0.05% potassium meta bisulphite), AP3 (0.1% sodium benzoate), AP4 (0.1% potassium meta bisulphite), and AP5 (0.05%sodium benzoate + 0.05% potassium meta bisulphite). The treated samples were analyzed for pH, total soluble solids (TSS), reducing sugar, non-reducing sugar, acidity and ascorbic acid and organoleptically for color, flavor and overall acceptability. The results revealed that with the passage of time gradual decrease was noted in pH (3.68-3.25), non-reducing sugar (4.16-3.34) and ascorbic acid contents (7.31-5.42 mg/100g), while an increase was observed in total soluble solids (15.0-16.64 o Brix), reducing sugar(5.59-6.28) and acidity (0.60-0.88) during storage. During the storage periods, organoleptic evaluation, flavor and overall acceptability were decreased.
... Sensory parameters such as color, aroma, taste and overall acceptability were evaluated by 20 semi-trained panelist using 9-point hedonic scale ranging from 1 for "Dislike Extremely" to 9 for "Like Extremely" [12]. ...
Probiotics are consumed in dairy based goods, however, given the rise in various diet types, non-dairy alternatives, such as inoculating fruit juices with probiotics were studied for substitute. Lactobacillus acidophilus is a probiotic strain exerting a number of human health benefits. Therefore, the objective of this study was to determine the viability of Lactobacillus acidophilus in different non-dairy substrate to produce a Probiotic Ready to drink (RTD) juice blend made of malunggay, pineapple and mango over 24 hours of fermentation and 21 days of refrigerated storage. The secondary objective was to determine the sensory parameters using 9-point Hedonic scale and physicochemical properties of probiotic RTD Juice Blend in terms of pH, TSS and total acidity. All of the probiotic RTD Juice Blend samples achieved a mean viable count of at least 10 6 CFU/mL during 24 hours of fermentation and 21 days of refrigerated storage. According to the sensory evaluation, which evaluated samples according to color, aroma, taste and overall acceptability, probiotic RTD juice blend with malunggay-pineapple-mango blend proved to have the highest score for all characteristics with pH of 4.62, TSS of 13.47 O Bx and total acidity of 0.47%. The pH and TSS decreases with time while acidity increases. This condition is good for the production of microbes because low pH can decrease the microbes' production rate. This environment may enable LAB to successfully pass the pH of the stomach and bind in the gut of the host which is needed for successful colonization and propagation for expression of its health-promoting effects. Therefore, this study indicated a potential for probiotic fruit juices as a valid alternative to dairy based probiotic products.
... Sensory evaluation was conducted on the biscuit samples, using twenty-five semi-trained panellists from the Staff and Students of the Food Technology Division of Federal Institute of Industrial Research, Oshodi, Lagos State, and Students of Food Science and Technology Students Nnamdi Azikiwe University, Awka, who are familiar with the sensory attributes of biscuit. A 9-point Hedonic test as described by [21] was used. Where 1 and 9 represented dislike extremely and like extremely, respectively. ...
Biscuits were produced from wheat flour, high-quality cassava, and African walnut flours. The flour samples were mixed in different ratios of wheat, high-quality cassava, and walnut, baked at 220°C for 15 min. The biscuit samples were subjected to proximate, mineral, anti-nutritional, physical properties, and sensory analyses. The data generated was subjected to analysis of variance and significance was accepted at P < 0.05. For the proximate composition of the biscuit samples, the moisture, ash, protein, fat, fibre, and carbohydrate contents ranged from 2.61-5.60%, 0.26-0.59%, 9.16-14.69%, 13.61-18.10%, 0.50-2.09%, and 61.15-67.57%, respectively. For the mineral content, the iron, magnesium, and potassium contents ranged from 7.08-14.75 ppm, 0.80-8.75 ppm, and 74.84-148.21 ppm, respectively. For the antinutrients, the phytate, oxalate, and hydrogen cyanide ranged from 13.63-39.97 mg/100 g, 3.93-5.26 mg/100 g, and 0.95-6.10 mg/100 g, respectively. The physical properties of the biscuit samples showed the weight, diameter, and thickness ranging from 13.4-15.48 g, 41.94-47.20 mm, and 10.36-12.36 mm, respectively. High sensory scores were obtained for all the sensory attributes, with the overall acceptability showing little significant differences (P < 0.05) with the control sample. Substitution of wheat flour with high-quality cassava and African walnut flours improved the nutritional quality without significantly changing in sensory quality.
... Biscuit samples were organoleptically evaluated for their sensory characteristics according to the method of (Larmond 1982). Samples were scored for color, flavor, crispiness, texture and overall acceptability by ten panelists form Food Technology Research Institute. ...
... The sensory attributes of the bread samples were assessed in the Sensory Evaluation Laboratory of the Department of Food Science and Technology, Federal University Wukari, under controlled conditions of adequate lighting and ventilation. The bread samples were evaluated for color, texture, taste, flavor and overall acceptability using a 9-point Hedonic scale as described by Larmond (1991) where 9 = like extremely and 1 = dislike extremely. Thirty panelists were selected randomly from students of the Department based on their familiarity with bread. ...
The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were evaluated for proximate composition, physical and sensory properties. Sweet orange seed protein concentrates and wheat flour had bulk densities of 0.45 g/cm 3 and 0.72 g/cm 3 , respectively while those of the flour blends ranged from 0.61-0.70 g/cm 3. Wheat flour had lower contents of moisture, crude fiber, ash, protein, and fat than the protein concentrate, which had lower carbohydrate content. Sweet orange seed protein concentrate had highest foaming capacity, water and oil absorption capacities but lowest least gelation concentration among all the flours. The peak viscosities of protein concentrate and wheat flour were 886.21 RVU and 675.20 RVU, respectively. The peak, trough, breakdown, final and setback viscosities of the flour blends decreased while peak time and pasting temperature increased with increase in the substitution of wheat flour with protein concentrate. In length, loaf weight, height, oven spring, loaf volume, specific volume and weight loss, the 100% wheat flour breads had 12.03 cm, 172.60 g, 5.35 cm, 0.62 cm, 471.50 cm 3 , 2.73 cm 3 /g and 10.42%, respectively while breads containing 5% sweet orange seed protein concentrate had 12.02 cm, 171.40 g, 4.60 cm, 0.61 cm, 350.50 cm 3 , 2.04 cm 3 /g and 9.28 %, respectively. The proximate composition of the breads containing 5 and 10% sweet orange seed protein concentrate were improved over that of wheat flour bread. The sensory attributes of the breads decreased with increased level of sweet orange seed protein concentrate in the breads. However, the breads containing 5 and 10% sweet orange seed protein concentrate were not significantly (p>0.05) different from the 100% wheat bread in colour. Thus, the incorporation of up to 10% sweet orange seed protein concentrate in wheat flour improved the functional properties of the flour blends and the qualities of the bread. Adoption of this approach will address malnutrition, wastages and environmental pollution (caused by the discard of orange seeds).
... The sensory attributes of the bread samples were assessed in the Sensory Evaluation Laboratory of the Department of Food Science and Technology, Federal University Wukari, under controlled conditions of adequate lighting and ventilation. The bread samples were evaluated for color, texture, taste, flavor and overall acceptability using a 9-point Hedonic scale as described by Larmond (1991) where 9 = like extremely and 1 = dislike extremely. Thirty panelists were selected randomly from students of the Department based on their familiarity with bread. ...
The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were evaluated for proximate composition, physical and sensory properties. Sweet orange seed protein concentrates and wheat flour had bulk densities of 0.45 g/cm 3 and 0.72 g/cm 3 , respectively while those of the flour blends ranged from 0.61-0.70 g/cm 3. Wheat flour had lower contents of moisture, crude fiber, ash, protein, and fat than the protein concentrate, which had lower carbohydrate content. Sweet orange seed protein concentrate had highest foaming capacity, water and oil absorption capacities but lowest least gelation concentration among all the flours. The peak viscosities of protein concentrate and wheat flour were 886.21 RVU and 675.20 RVU, respectively. The peak, trough, breakdown, final and setback viscosities of the flour blends decreased while peak time and pasting temperature increased with increase in the substitution of wheat flour with protein concentrate. In length, loaf weight, height, oven spring, loaf volume, specific volume and weight loss, the 100% wheat flour breads had 12.03 cm, 172.60 g, 5.35 cm, 0.62 cm, 471.50 cm 3 , 2.73 cm 3 /g and 10.42%, respectively while breads containing 5% sweet orange seed protein concentrate had 12.02 cm, 171.40 g, 4.60 cm, 0.61 cm, 350.50 cm 3 , 2.04 cm 3 /g and 9.28 %, respectively. The proximate composition of the breads containing 5 and 10% sweet orange seed protein concentrate were improved over that of wheat flour bread. The sensory attributes of the breads decreased with increased level of sweet orange seed protein concentrate in the breads. However, the breads containing 5 and 10% sweet orange seed protein concentrate were not significantly (p>0.05) different from the 100% wheat bread in colour. Thus, the incorporation of up to 10% sweet orange seed protein concentrate in wheat flour improved the functional properties of the flour blends and the qualities of the bread. Adoption of this approach will address malnutrition, wastages and environmental pollution (caused by the discard of orange seeds).
... Penetrometer reading of samples were determined as described by Gupta and Reuter (1993). Sensory properties were evaluated by 15 persons of the staff members of the Dairy Department, Al-Azhar University, Cairo, Egypt according Caul (1957), Brandt et al. (1963) and Larmond, (1977). The methods used to determine the microbiological characteristics of samples were described in the Standard Procedures for the Examination of Dairy Products according to (Marshall, 1992). ...
... Sensory traits were prepared from dark chocolate samples, such as color, flavor, bitterness, taste and general acceptance evaluated using a 2-point hedonic scale (1 = not very liked, 7 = moderate, = 2 very liked) by those with experience in the field of Food) Larmond, 1977. ...
... The first was to evaluate the best drinks formulated from date syrup (5 to 20%) of the two date cultivars (Sukkary and Khlass) and add cow's milk and camel's milk as described and detailed by [41,42] . A nine-point structured hedonic scale [48][49][50][51][52][53][54] was used, with a score of 9 indicating "like extremely", and 1 meaning "dislike extremely". The sensory characteristics were taste, flavor, texture, color, and general acceptance of the product. ...
A milk drink flavored with dates syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow’s and camel’s milk at four percentages to form a nutritious, natural, sweet, and energy milk drink. Sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure physiochemical properties of dates fruits and milk drinks flavored with dates syrup, then to evaluate the physical properties of milk drinks utilizing a non-destructive NIR spectra. The study assessed the characteristics of the milk drink enhanced with date syrup by employing near-infrared spectra (NIR) spectra and analyzed utilizing partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The NIR spectrum proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, R2 ranged between 0.946 and 0.989. Consequently, non-destructive NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product's properties examined.
... (1 is very bad and 10 for excellent) was used for sensory evaluation Larmond (1977). Ten experienced judges participated in the test. ...
... The panelists were chosen from different social status. The panelists rated their acceptability of the product on a 01-09 point hedonic scale [12]. ...
The study was done to evaluate moisture content and sensory properties of colored and non-colored noodles incorporated with different amount of fish (Silver carp, Hypophthalmichthys molitrix) mince during storage at room temperature (30-35○C) in two types of packaging conditions (sealed polyethylene packet and vacuum sealed packet). In addition, proximate composition, cooking time, and water absorption capacity were also investigated at initial stage. Boiled fish mince was incorporated with wheat flour and spices to prepare eight different samples namely CN (without fish mince, colorless), CC (without fish mince, colored), S1N (25% fish mince, colorless), S1C (25% fish mince, colored) S2N (30% fish mince, colorless), S2C (30% fish mince, colored) and S3N (35% fish mince, colorless) and S3C (35% fish mince, colored). No significant change in the moisture content of colored and non-colored fish noodles was found but moisture, protein, and fat content rose significantly with the increment of added amount of fish mince in the noodles. A significant decreasing trend was observed in the moisture content of the samples stored in sealed polyethylene packets during the 305 days of storage period whereas the moisture content of all the samples packed in vacuum sealed packets witnessed a non-significant change for the storage of 360 days. The color, flavor and texture of the products were acceptable up to 305 days in sealed polyethylene packets and 360 days in vacuum sealed packets. Food color had no remarkable effect on proximate composition, cooking time, water absorption capacity, and sensory characteristics of prepared noodles. Colorless noodles containing 35% fish mince was preferred by the panelists. So, both colored and non-colored fish noodles prepared with fish mince (up to 35%) can be stored at room temperature (30-35○C) in both sealed polyethylene packets and vacuum sealed packets for at least 10 months with acceptable moisture content and sensory properties. Vacuum sealed packaging provided the products with better protection against moisture loss throughout the storage period.
... The samples for sensory analysis were coded with three-digit numbers and placed randomly among the nine panel members to evaluate the five sensory characteristics, viz., color and appearance, body and texture, flavor, taste, and overall acceptability. The analysis is based on a 9-point Hedonic scale ranging from 1 to 9 [22]. The sensory analysis was carried out after 24 hr of baking. ...
... (Hassan, 2008) . (Larmond, 1977;Daroub et al., 2010;Nicolas et al., 2010;Lim, 2011;Navarro, 2013) . (Dalim et al., 2012) . ...
The importance of this research is the production of concentrated Dibbs derived from dates as a sweetener and flavoring substance added to fresh cow's milk and camel milk. The study aimed for assessing the physiochemical and sensory characteristics of milk-based drink flavored with natural date syrup (Dibbs). Four types of Dibbs milk drink, namely: cow's milk flavored with 15% (w/w) Sukkari date debs, cow's milk flavored with 10% (w/w) Khlass date Dibbs, camel milk flavored
with 15% (w/w) Sukkari date Dibbs and camel milk flavored with 10% (w/w) Khlass date Dibbs. The mean values of moisture content, water activity, total soluble solids and the pH of the four Dibbs flavored milk drinks at room temperature ranged from 77.134 to 80.831 (% w.b.), 0.963 to 0.982, 12.61 to 16.09 (°Brix) and 6.353 to 6.663, respectively. The density values of the Dibbs flavored milk drinks decreased with
temperature and ranged from 1.030 to 1.079 g cm-3. Predictive equations for the density as a function of temperature adequately fitted the experimental density data, with high correlation coefficients (R2). The mean values of the basic color parameters L*, a* and b* and the derived color parameters (Chroma, hue angle and browning index) were close for all tested drinks. The parameters L*, a* and b* varied in the range of 85.133 to 88.667, -0.075 to 0.418 and 13.383 to 15.267, respectively. The sensory evaluation of the four milk drinks flavored with debs revealed that the best sample is the cow's milk flavored with 10% (w/w) Khlass date Dibbs.
... The color, flavor, and texture of cheddar cheese samples were analyzed in a well-ventilated and well-lit sensory evaluation laboratory at 20-25 • C using a nine-point scale and data were analyzed with FIZZ software ("FIZZ sensory software version 2.47B, Biosystèmes, Courtenon, France"). For palate cleansing, unsalted crisp bread was provided in individual sensory evaluation booths [24]. For sensorial testing, all applicable regulations were followed and informed consent was signed by all participants in the test. ...
Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 10⁸ colony-forming units (CFU)/mL (8 log CFU mL⁻¹) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g⁻¹. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g⁻¹. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g⁻¹. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.
S. torvum (Solanum torvum) and S. nigrum (Solanum nigrum) are native to tropical and subtropical nations including Japan, Brazil, Mexico and Ghana. S. torvum and S. nigrum locally referred to Ekwanho nsusua and nsusua respectively are rich in minerals and vitamins. Apart from being used in the preparation of stews and soups, they also have medicinal properties. Such properties include antioxidant, antiviral, antimicrobial, antihypertensive, antiplatelet aggregation and cardiovascular protection. There is limited information on the bioaccessibility of phytochemicals present in S. torvum and S. nigrum. In addition, there is limited use of these Solanum species in the human diet. This study therefore characterized S. torvum and S. nigrum and assessed their bioavailability and utilization in functional foods. Specifically the proximate composition, minerals, heavy metals, total phenols and antioxidant activity of the berries and leaves of the two Solanum species were investigated. Furthermore, the aqueous extracts of S. torvum and S. nigrum were evaluated for safety and anti-diabetic activity. Herbal tea products were developed from S. nigrum. In addition spice powder from S. torvum and S. nigrum has been developed. Consumer acceptability tests, anti-nutrients profile and antioxidant prolife were conducted on the products. Through this study, it was discovered that both Solanum species contained crude fibre, crude protein and crude fat in addition to Na, Mn, K, Zn and Fe at varying concentrations. Iron was more abundant in the leaves as compared to the berries. Potassium was the most abundant mineral in the berries whilst iron formed the highest component of minerals in the leaves for both species. In this study, Fe, Mn and Zn in S. torvum fruits were determined to be 16.49 mg/kg, 10.42 mg/kg and 1.58 mg/kg. The current study found that the aqueous and ethanolic extract of S. torvum and S. nigrum demonstrated promising in vitro antioxidant activity. The three major fatty acid esters identified in Solanum nigrum leaves (SNL), Solanum torvum berries (STF) and Solanum nigrum berries (SNF) were methyl stearate, Docosanoic acid methyl ester and Eicosanoic acid methyl ester. Other biologically active compounds identified included squalene and palmitic acid which was found in Solanum nigrum leaves and Solanum torvum leaves (STL) while methyl palmitoleate and palmitic acid methyl ester were fatty acid esters identified in Solanum nigrum berries. Palmitic acid (98.38%, RT: 8.13 min) a fatty acid was found in the leaves of S. torvum. Methyl stearate (99.68 %, RT: 9.86 min), Docosanoic acid, methyl ester (99.56%, RT: 15.04 min), and Eicosanoic acid methyl ester (99.78 %, RT: 12.35 min) were some fatty acid esters identified in STL. Other compounds identified included squalene. However, Sitosterol (94.93 %, RT: 26.82 min), a phytosterol was found in the (Solanum nigrum boiled fruits) SNB. Results demonstrated that irrespective of the dosage, all extracts led to a reduction in rat body weight. Notably, the body weight of the normal control group significantly increased on days 14, 21, and 28 compared to day 7. The glucose inhibitory effect of the 500 mg/kg extract wasn't significant compared to the 100 mg/kg dose after 120 minutes. Results from the safety test showed that the two plants are safe on the liver, kidneys, spleen, heart and blood. Boiled extract of S. nigrum at 1000 mg showed an anti-diabetic effect similar to a standard anti-hyperglycaemic drug, Glibenclamide (10 mg/kg). The anti-hyperglycaemic activity of S. torvum and S. nigrum extract may be due to the presence of several bioactive anti-diabetic factors. Both Solanum nigrum and Solanum torvum spices were found to possess catechins (0.255 to 0.756 mg/g), saponins, flavonoids, oxalates, phytates and tannins. The antioxidant activity of the various herbal tea samples ranged from 66.37±0.24 to 78.53±0.18 µg/mL GAE as determined by the DPPH free radical assay. The Solanum nigrum fermented herbal tea had superior antioxidant properties in comparison to the Solanum nigrum unfermented herbal tea. Solanum nigrum unripe unfermented herbal tea exhibited the highest average score for overall acceptability with exceptional sensory characteristics. The collective findings of this study underscore the therapeutic potential of S. torvum and S. nigrum. The developed herbal tea and spice products promise health benefits and present novel culinary resources for contemporary diets.
The aim of this study was to evaluate the film based on total milk proteinates (TMP) mixed either with carboxy methyl cellulose (CMC) or palmitic acid as polymer containing some essential oils as dipping film on Edam cheese characteristics quality and safety during ripening. Eight Edam cheese samples were manufactured and dipped with different type of edible solution. Control Edam cheese samples were not dipped with any film, While, cheese samples (T1) were coated by VIWAX. Samples marked T2, T3 and T4 were dipped by solution total TMP based edible film made with CMC as polymer and containing thyme, cinnamon, and marjoram respectively. On the other hand, Samples marked T5, T6 and T7 were dipped by solution TMP based edible film made with palmitic acid as polymer and containing thyme, cinnamon, and marjoram respectively. All cheese treatments were kept at a temperature of 12 to 15 degrees Celsius and a relative humidity of 80 to 85%. Samples were taken when the cheese was green (3 days old) and every month for the first three months of storage.The results indicated that, significant differences were observed in chemical, microbiological, rheological, and sensory properties between uncoated cheese and all coated cheese samples. Edam cheese samples coated with solution containing palmitic acid as polymers exhibited the highest quality. As a conclusion, TMP based on edible film made with palmitic acid as polymer containing different essential oils (thyme, cinnamon, or marjoram) as preservatives could be used as dipping film in Edam cheese coating. Such edible films may be useful for preventing the moisture loss during ripening period besides improve its marketing quality and safety and produce high quality of Edam cheese.
The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale.
Pakistan is one of the biggest mango producing country in the world. Post-harvest losses of mango occur due to lack of storage facilities. Mango can be converted into concentrate to utilize it for longer period. In the current study, the physicochemical profile and storage stability of mango concentrate was investigated to evidence the opportunity of preservation method. Three different concentrations (0.1%, 0.2%, and 0.5%) of citric acid, sodium benzoate and potassium sorbate were applied. All chemical preservatives significantly (p ˂ 0.05) increased viscosity, total soluble solids (TS), reducing sugar (RS), non-reducing sugar (NRS), total soluble solids (TSS), and titratable acidity (TA), while the moisture content, pH, DPPH antioxidant activity, TPC (total phenolic content), TFC (total flavonoid content) and the level of texture acceptance decreased during the storage. The moisture content was decreased from 43.4% to 34.9% during storage. Phytochemical analysis showed that mango concentrate is a potential source of antioxidant compounds and has higher DPPH radical scavenging activity. Regarding preservation solution, it is suggested that sodium benzoate and citric acid might be utilized for industrial applications.
Cucumis callosus or “Choti kachri” is feral species of Cucurbitaceae family grown commonly in the semi-arid zones. The current study aimed to optimize and develop a syrup by utilizing C. callosus. For optimization of various combinations of C. callosus (CC) and Malus domestica (MD), various treatments were prepared namely T1 (100:00), T2 (75:25), T3 (50:50), T4 (00:100). The developed syrups were analyzed for nutritional and sensory analysis for a storage period of three months. The maximum and minimum range of different blends and storage period for various parameters were reported as TSS (oBx) (65.06 ± 0.23 to 67.17 ± 0.25), pH (4.67 ± 0.17 to 5.02 ± 0.65), acidity (%citric acid) (0.61 ± 0.02 to 0.98 ± 0.11), reducing sugars (%) (35.98 ± 0.12 to 44.12 ± 0.03), total sugars (%) (57.12 ± 0.03 to 65.51 ± 0.07), and non-reducing sugars (%) (14.88 ± 0.19 to 26.65 ± 0.11). All the blends varied non- significantly in terms of TSS, pH and acidity while significant (p ≥ 0.05) difference was noted in sugars when blended with 75:25 ratio of CC: MD. The data with respect to storage study reveals that the TSS, PH and acidity varied non-significantly while reducing sugars increased significantly. However, total, and non-reducing sugars decreased significantly with the increase of storage period. The prepared blends were subjected for sensory evaluation using 9-point hedonic scale for assessing color, consistency, taste, aroma, and overall acceptability with noted values as 8.0 ± 0.54 to 7.0 ± 0.44, 7.2 ± 0.54 to 8.0 ± 0.70, 7.0 ± 0.44 to 8.0 ± 0.70, 7.2 ± 0.44 to 8.0 ± 0.70, and 7.2 ± 0.44 to 8.0 ± 0.83. The study indicated that C. callosus is an acceptable source for development of syrup.
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