The use of sensory evaluation and consumer preference for the selection of sweetpotato cultivars in East Africa

2004 ◽  
Vol 84 (8) ◽  
pp. 791-799 ◽  
Author(s):  
Keith Tomlins ◽  
Elizabeth Rwiza ◽  
Abdallah Nyango ◽  
Rahila Amour ◽  
Theresia Ngendello ◽  
...  
Keyword(s):  
East Africa ◽  
Sensory Evaluation ◽  
Consumer Preference ◽  
Selection Of

Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference

2019 ◽  
Vol 35 (1) ◽  
Author(s):  
Emmanuel de Jesús Ramírez‐Rivera ◽  
Uriel Alejandro Morales‐Carrera ◽  
Rogelio Limón‐Rivera ◽  
Susana Isabel Castillo‐Martínez ◽  
Gregorio Hernández‐Salinas ◽  
...  
Keyword(s):  
Analytic Hierarchy Process ◽  
Consumer Preference ◽  
Analytic Hierarchy ◽  
Hierarchy Process ◽  
Selection Of

Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference

2019 ◽  
Vol 18 (5) ◽  
pp. 396-412
Author(s):  
Anna Marinopoulou ◽  
Dimitrios Papadakis ◽  
Dimitris Petridis ◽  
Maria Papageorgiou
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Consumer Preference

Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

2017 ◽  
Vol 36 (02) ◽  
Author(s):  
Bhopal Singh ◽  
Kaushik Khamrui ◽  
Jui Lodh ◽  
Anindita Debnath ◽  
Writdhama Prasad
Keyword(s):  
Sensory Evaluation ◽  
Raw Materials ◽  
Sweet Taste ◽  
Buffalo Milk ◽  
Total Weight ◽  
Overall Acceptability ◽  
Coconut Kernel ◽  
Concentrated Milk ◽  
Selection Of

Milk-coconut sweet was developed by combining different proportions of concentrated buffalo milk (40-60 parts), coconut kernel flakes (20-40 parts), sugar (10-30 parts) on the basis of total weight. The raw materials were optimized on the basis of sensory evaluation (flavour, body and texture, colour and appearance, sweetness and overall acceptability) and instrumental colour analysis based on lightness (L*), redness (a*) and yellowness (b*). Incorporation of concentrated milk beyond 60 parts and coconut kernel flakes beyond 40 parts resulted in a crumbly body in milk-coconut sweet. Addition of sugar below 10 and above 30 parts in the milk-coconut sweet led to low and high sweet taste, respectively. Sensory evaluation and colour analysis of the prepared samples revealed that the sweet prepared with 50 parts of milk, 30 parts of coconut flakes and 20 parts of sugar obtained highest scores. The range of concentrated buffalo milk, coconut flakes and ground sugar were selected as 45-55, 15-25 and 25-35 parts, respectively for optimization of milk-coconut sweet.

SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA

2004 ◽  
Vol 19 (2) ◽  
pp. 119-132 ◽  
Author(s):  
ZUZANA DROBNA ◽  
WENDY V. WISMER ◽  
LAKSIRI A. GOONEWARDENE
Keyword(s):  
Sensory Evaluation ◽  
Black Tea ◽  
Reference Standard ◽  
Selection Of

Selection of pfmdr1 mutations after amodiaquine monotherapy and amodiaquine plus artemisinin combination therapy in East Africa

2007 ◽  
Vol 7 (5) ◽  
pp. 562-569 ◽  
Author(s):  
Gabrielle Holmgren ◽  
Johan Hamrin ◽  
Jenny Svärd ◽  
Andreas Mårtensson ◽  
José Pedro Gil ◽  
...  
Keyword(s):  
Combination Therapy ◽  
East Africa ◽  
Artemisinin Combination Therapy ◽  
Selection Of

scholarly journals Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers

2016 ◽  
Vol 37 (3) ◽  
pp. 1617 ◽  
Author(s):  
Maria Eugênia Andrighetto Canozzi ◽  
Luiza Ávila Sphor ◽  
Concepta Margaret McManus Pimentel ◽  
Júlio Otavio jardim Barcellos ◽  
César Henrique Espirito Candal Poli ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Analysis Of Variance ◽  
Fixed Effects ◽  
Consumer Preference ◽  
Demographic Characteristics ◽  
Taste Panel ◽  
Sensory Characteristics ◽  
Sociodemographic Characteristics ◽  
Angus Cattle ◽  
Hedonic Scale

Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEANS procedure for multiple mean comparisons. Differences (P < 0.001) between animal types were observed only for tenderness, with Brangus (7.02) and buffalo (6.82) meat being superior to Angus (6.25). Regardless of meat origin, age, income, smoking and place of purchase affected the perceived attributes (P < 0.05). People aged over 50 years gave higher mean scores for odor and color (P < 0.05), indicative of greater satisfaction and less demanding tastes when compared to other age categories. Despite the variability in the intrinsic characteristics, differentiation of meat by the consumer is not easy to determine, with little impact of sociodemographic characteristics on organoleptic perception. Meat from Brangus cattle and buffaloes raised at pasture was considered tenderer than that from Angus cattle raised under the same conditions by an untrained taste panel compared with.

SECONDARY PACKAGING SELECTION FOR CUBE CHILI WITH AHP METHOD, CONSUMER PREFERENCE LEVEL AND VALUE ADDED

2012 ◽  
Vol 2 (2) ◽  
pp. 62-70
Author(s):  
Febri Boyanda Sinaga ◽  
Kurnia Herlina Dewi ◽  
Evanila Silvia
Keyword(s):  
Value Added ◽  
Consumer Preference ◽  
Added Value ◽  
Expert Assessment ◽  
Ahp Method ◽  
Product Packaging ◽  
Selection For ◽  
Hierarchy Process ◽  
Selection Of

Cube chili has potential to be commercialized.   However, packaging of the product has not yet been prepared well for commercialized purpose. Therefore, it’s necessary to do a research about product packaging.  This research aims to obtain the best secondary packaging for cube chili, determine the level of consumer preference towards the packaging and get the information about the added value of packaged cube chilli. Selection of the best secondary packaging for cube chili according assessment from 5 experts with Analytical Hierarchy Process (AHP) method, distributing hedonic test questionnaires to 25 customers for the selection of the preferred packaging, analyzed with Kruskal Wallis method and determination of the added value packaging with Hayami method. Secondary packagings that have been used are  plastic box polistirene (PS) with thickness of 0.167 mm, folding box carton (FC) with thickness of 0.5 mm and  plastic box polistirene (PS) with thickness of 1 mm. Result of this research  showed that the best secondary packaging  according to expert assessment is PS box 1 mm (0,468).  The packaging of cube chili that most preferred by consumers is FC-box 0.5 mm (4,44). The highest added value is owned by the cube chili that packed with PS boxes 0.167 mm (51.89%)

scholarly journals Genetic and antigenic characterization of serotype O FMD viruses from East Africa for the selection of suitable vaccine strain

Vaccine ◽  
2017 ◽  
Vol 35 (49) ◽  
pp. 6842-6849 ◽  
Author(s):  
Katie Lloyd-Jones ◽  
Mana Mahapatra ◽  
Sasmita Upadhyaya ◽  
David J. Paton ◽  
Aravindh Babu ◽  
...  
Keyword(s):  
East Africa ◽  
Vaccine Strain ◽  
Serotype O ◽  
Antigenic Characterization ◽  
Selection Of
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