scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

scholarly journals EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

2021 ◽  
Vol 28 (2) ◽  
pp. 199-206
Author(s):  
G. S. OJEWOLA ◽  
G. I ONWUKA
Keyword(s):  
Sensory Evaluation ◽  
Positive Response ◽  
Quality Characteristics ◽  
The Other ◽  
Organoleptic Properties ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Hedonic Scale ◽  
Meat Samples

This research was undertaken to evaluate the potential of different meat sources in producing acceptable suya when compared with the traditional beef suya in Nigeria. Five meat types viz: pork, beef, chicken, rabbit and chevon were used for this experiment. The sensory evaluation was conducted on the suya samples by a 20-man panel of judges using a 9-point hedonic scale to assess the colour, flavour, texture and overall acceptability of the samples. The results showed that beef, goat and chicken suya significantly maintained a better acceptance (P<0.01) than the pork suya. There was a significantly (P<0.01) positive response to the flavour of chicken and beef suya than the rest of the other samples. Texture wise, beef and goat suya were significantly (P<0.01) more acceptable than the rest. In overall acceptability, the beef and chicken suya showed no significant difference (P<0.01) from each other and were both rated the best among the samples. It is apparent from the overall results that both goat and chicken could successfully substitute for beef in the production of acceptable suya. The quality characteristics generally showed that both meat samples were comparable to the beef sample.

scholarly journals Proximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding

2021 ◽  
Vol 13 (1) ◽  
pp. 51-56
Author(s):  
Christiana Teniola Gbadebo ◽  
Latifah Taiye Ahmed
Keyword(s):  
Infant Feeding ◽  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Balanced Diet ◽  
Score Card ◽  
Significant Difference ◽  
Nursing Mothers ◽  
Sensory Qualities ◽  
Research Questions

The study determined the proximate composition and sensory evaluation of Guinea corn (Sorghum bicolor) meal enriched with soybeans (Glycine max) and groundnut (Arachishypogaea) for infant feeding. Three (3) research questions were raised and one (1) hypotheses formulated and tested at 0.05 significant level. The research design adopted for this study is Research and Development Design. The panelists used for the study comprised of forty (40) Nursing Mothers, who have children age 6 month-2 years. The panelists were presented with 6 coded samples produced from a composite of seven possible formulations of Guinea corn blends enriched with soybeans and groundnut. The study used Sensory Evaluation Score Card, which was filled by participants during the testing session. Proximate analysis was determined by calculating the proximate composition of the products with Association of Analytical Chemists method. One-way Analysis of Variance (ANOVA) was used to test for the significant differences in the proximate and sensory properties of the samples. Findings of proximate composition revealed that GCS (Guinea corn and Soybean) has the highest protein (14.98%) and moisture content (48.82%). For sensory evaluation, the sample GCG (Guinea corn and Groundnut) was the most preferred with mean score 6.25(±1.01) while the sample GCO (Guinea corn only) was the least preferred with mean score 4.25(±1.51). The findings of hypothesis revealed a significant difference between the sensory qualities of guinea corn only and guinea corn enriched with soybeans (p&lt;0.05). Based on the findings, the study concludes that Guinea corn blend enriched with soybeans and groundnut increases the nutritive and sensory qualities of the products and therefore suitable for children feeding. It was recommended that guinea corn blend enriched with soybeans and groundnut should be incorporated into children feeds to increase the intake of balanced diet by the children and prevent malnutrition in infants.

scholarly journals KOMPOSISI PROKSIMAT DAN PENERIMAAN SENSORI MAKANAN VEGETARIAN INDIA STERIL TERPILIH

2021 ◽  
Vol 83 (6) ◽  
pp. 73-82
Author(s):  
Zalifah Mohd Kasim ◽  
Nurul Farhana Hasim ◽  
Saiful Irwan Zubairi
Keyword(s):  
Proximate Composition ◽  
Descriptive Analysis ◽  
Proximate Analysis ◽  
Caloric Content ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Significant Difference ◽  
Before And After ◽  
Sterilization Process

Vegetarian diets are slowly becoming a lifestyle in Malaysia but is still lacking in the production of vegetarian foods in the form of ready-to-eat meals. The main objectives of this study were to determine the proximate composition and sensory acceptance of selected Indian vegetarian dishes (aloo gobi, dhal curry, potato curry, aloo patta gobi, bhindi masala, vadai and vegetarian kebab) before and after sterilization process. The preparation of the dishes was done using sterilization and vacuum packaging technique. As for the proximate analysis, ash, moisture, fat, protein, carbohydrate and crude fibre and total caloric content were determined. Sensory analysis which was quantitative descriptive analysis (QDA) and the 7-point hedonic scale were used to determine appearance, colour, odour, taste, texture and overall acceptance, before and after sterilization process. In proximate analysis, significant difference (p<0.05) between reference and steril samples for vegetarian kebab and vadai (moisture), aloo patta gobi and aloo gobi (ash), bhindi masala, vegetarian kebab and aloo gobi (protein), aloo gobi, vegetarian kebab and vadai (fat).  Vegetarian kebab showed the highest mean value and significantly different (p<0.05) in energy values. Hedonic test showed that the overall acceptability of Indian vegetarian dishes among races were significantly different (p<0.05). Vegetarian kebab had the highest preference score as compared to the other samples. As for QDA, there were no significant difference in the overall acceptability for all the reference and sterilized samples. In conclusion, the sterilization process slightly affected the proximate composition and sensory acceptance of selected Indian vegetarian dishes.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 735-735
Author(s):  
Oyetunji Akinola
Keyword(s):  
Sensory Evaluation ◽  
Energy Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Nutrient Deficiencies ◽  
Two Samples ◽  
Significant Difference ◽  
Yam Flour

Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

Standardization of formulation and processing conditions for development of nutritional carabeef cookies

2015 ◽  
Vol 45 (5) ◽  
pp. 677-687 ◽  
Author(s):  
Meena Goswami ◽  
B. D. Sharma ◽  
S. K. Mendiratta ◽  
Vikas Pathak ◽  
R. R. Kumar ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Economic Status ◽  
Proximate Analysis ◽  
Vital Role ◽  
Consumption Pattern ◽  
Content Type ◽  
Fat Replacers ◽  
Snack Foods ◽  
Significant Difference ◽  
Hue Angle

Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation. Findings – Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment. Research limitations/implications – The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers. Originality/value – Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

scholarly journals THE EFFECT OF ALTERING THE N:S RATIO ON CONSUMER ACCEPTANCE OF LEAF LETTUCE

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 666a-666 ◽  
Author(s):  
Melinda McVey McCluskey ◽  
Ellen T. Paparozzi ◽  
Susan L. Cuppett
Keyword(s):  
Sensory Evaluation ◽  
Consumer Acceptance ◽  
Color Appearance ◽  
Sensory Panel ◽  
Overall Acceptability ◽  
Grand Rapids ◽  
N:S Ratio ◽  
Hedonic Scale ◽  
Nitrogen Rates ◽  
Leaf Lettuce

Previous research on leaf lettuce has shown that altering the N:S ratio has an effect on plant color and N and S content. It appears that nitrogen rates can be decreased if known rates of sulfur are applied. The next step was to determine what effect altering the N:S ratio in lettuce had on consumer acceptance of the product. `Grand Rapids' lettuce was grown hydroponically at six rates of S (0, 7.5, 15, 30, 60, 120 ppm) and four rates of N (30, 60, 120, 240 ppm). Sensory evaluation was performed on 20 of 24 treatments. The sensory panel was composed of 12 panelists who used the nonstructured hedonic scale to evaluate each lettuce treatment on appearance, color, texture, flavor, bitter flavor, and overall acceptability. Results from the sensory evaluation indicate that differences in color, appearance, and bitter flavor were detected between treatments by the panel. Lettuce plants that received higher amounts of N in relation to S were considered less bitter in flavor and, over all, more acceptable than plants which received higher amounts of S in relation to N. These results indicate that altering the N:S ratio will affect consumer acceptance of leaf lettuce.

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