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Strawberry fruits of three cultivars viz. Camarosa, Chandler and Doughlas were used to prepare wine by four different methods (control, thermovinification, fermented on the skin and carbonic maceration). Physico-chemical characteristics of the cultivar Camarosa were rated superior to Chandler and Doughlas. The must from the fruits fermented on the skin gave the highest rate of fermentation and ethanol content. The application of various treatments improved the fermentation behaviour of treated strawberry musts compared to the control as revealed by their physico-chemical characteristics. Thermovinified wines had many desirable characteristics such as more total phenols, esters and colour with comparable amount of higher alcohols, volatile acids, ethyl alcohol, sugars and anthocyanin. The carbonic maceration resulted in wines with more alcohol, higher pH, lower acidity, lesser higher alcohol and volatile acids than other wines. Fermented on the skin treated wines were typical for higher amount of anthocyanin, lower reducing sugar and total sugar than the control wines. Thermovinified wines, irrespective of cultivars, scored the highest with respect to most of the sensory quality characteristics. Wines from Camarosa cultivar registered many desirable characteristics such as esters, optimum acidity, more red colour units with comparable contents of alcohol and total phenols, while Chandler cultivar had higher amount of ethyl alcohol, more phenols, anthocyanin than other cultivars. Some of these differences are correlated with their initial characteristics, while others have been influenced by method of vinification. Based on the physico-chemical and sensory qualities, the wines from cv. Camarosa was rated the best, though the wines of all the cultivars were acceptable.

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Acta Alimentaria
Authors: N. Costa, P. Sakon, H. Paula, M. Pinto, M. Sant‘Anna, T. Araújo, and V. Minim

This study aimed to evaluate the composition, the protein quality, and the acceptability of a powder dietary supplement formulated for elderly people. The centesimal composition was analysed according to A.O.A.C. methods and the protein quality was assessed in weaning rats, by comparing Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), and True Digestibility (TD) of the supplement with a casein-control based on AIN-93G diet. For the acceptance test samples of four flavours of the supplement dissolved in whole milk were offered to each judge, in monadic form. To assess the overall acceptability a scale of seven points was used. The sensory panel was composed of 121 Brazilian panellists, with mean age of 68.28±5.78 years. The supplement is promising in reaching the nutritional demands of the elderly, providing high content of protein and fibre and low content of fat. The values found for PER and NPR were shown to be superior to the control group of casein (P<0.05) and the digestibility was higher than 90%, showing that the supplement presented characteristics of a high nutritional value protein source. The supplements with banana, vanilla, and strawberry flavour were the most accepted and did not differ significantly for the overall acceptability.

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The objective of this work was to determine the effects of fatty acid composition of liquid margarines (LM) on the sensory properties of sponge cakes and compare it with cakes containing solid margarines and butter. Fats were different in principal groups of fatty acid and were of the following composition: SFA (9.3–66.4), TFA (1.2–10.3), PUFA (1.9–53.9%). The taste and aroma of cakes scored lower with increasing content of unsaturated FA, especially PUFA and higher with increasing content of SFA and TFA combined. With respect to taste and aroma, cakes containing LM scored lower in comparison to cakes containing butter, while the texture of such cakes was rated as high as cakes containing butter. Approximately 34–65% of young consumers perceived such cakes as “like very much” and “like moderately”, however, 5% of consumers described them as “dislike a lot”. The results of this study indicate that liquid margarines could be recommended for cakes in large-scale manufacture. Regarding recommendations of reducing the intake of TFA in processed foods, it is justified to replace hydrogenated vegetable by liquid fats for manufacture of bakery products.

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Acta Alimentaria
Authors: A. Pérez-López, P. Navarro, A. Soler, and A. Carbonell-Barrachina

practices on instrumental color, minerals contents, carotenoids composition, and sensory quality of mandarin orange juice, cv. Hernandina. J. Sci. Fd Agric. , 88 , 1731–1738. Carbonell-Barrachina A

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C. (2002): Computers and the internet in sensory quality control. Food Quality and Preference , 13 , 423–428. Findlay C. Computers and the internet in sensory quality control

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, it can also be seen from the results that substitution of IRGF up to 70% resulted in acceptable soup properties, when the sensory properties were evaluated individually ( Table 4 ). Sensory quality of the soups can be improved by further studies

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stirred yoghurts reduced post- acidification and syneresis and improved viability and antioxidant activity of lactic acid bacteria during refrigerated storage. The sensory quality scores indicated that yoghurts enriched with 1.5 or 3% of seeds were

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An investigation on the quality characteristics of wheat bread enriched with seeds of high-oleic sunflower is reported which included important parameters that affect its nutritional quality (chemical composition, fatty acid composition: saturated, monounsaturated, polyunsaturated, linoleic and linolenic acid, tocopherol content: α-, β-, γ-, δ-content of essential microelement selenium) and its sensory quality. The study also includes the assessment of a persistent pollutant, benzo[a]pyrene. The objective of the study was to determine and compare the concentrations of nutrients and contaminants of the control and enriched wheat bread in order to assess the benefits and potential risks of regular consumption of these products. It was found that bread enriched with seeds of high-oleic sunflower would significantly improve the daily intake of fat, fibre, selenium, α-tocopherol and linolenic acid. Regular consumption of a daily portion of such bread (300 g) would not incur significantly increased health risk from contaminant.

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Abstract

In this study, the potential of the substitution of the conventional preservative potassium sorbate by fermented wheat flour as an alternative was analysed. The organic acid content and antibacterial activity of preservatives and the macronutrient characterisation were tested, as was the sensory evaluation of biscuits with added conventional and alternative preservatives. The results show that the fermented wheat flour contains secondary fermentation metabolites (e.g. acetic, lactic and pyruvic acids). Both fermented wheat flour and potassium sorbate have antibacterial effects against Staphylococcus aureus, Bacillus cereus and Bacillus subtilis. The sensory evaluation demonstrated that fermented wheat flour in the recommended concentration range had no impact on sensory quality. Therefore, fermented wheat flour represents a potential substitution for conventional potassium in bakery products.

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The investigations carried out so far on high pigment tomatoes are confined to their nutritional aspects only. We present the comparative results of the first study on the kinetics of changes in chemical and sensory quality attributes in puree prepared from two colour mutants [dark green (dg) and old gold crimson (og c)] and seven normal tomato genotypes during storage. Puree of mutant tomatoes BCT-115 and BCT-119, carrying dg and og c genes, showed the less significant changes in TSS (7.52 and 6.02 °Brix), acidity (3.16 and 3.05%), pH (4.04 and 4.03), total sugar (12.4 and 11.13%), ascorbic acid (20.74 and 19.69 mg/100 g), lycopene (7.78 and 542 mg/100 g), and β-carotene (3.08 and 2.26 mg/100 g) during two months storage at 25 °C. Nevertheless, puree prepared from Berika and BCT-115 (dg) had higher colour (7.63 and 7.13), taste (7.4 and 7.37) and flavour (7.3 and 7.37) sensory scores during two months of storage at 25°C. These results provide new data on the effect of genotypes on the stability of quality for storage of tomato puree and insist on the utilization of these genotypes for breeding new processing cultivars in the near future.

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