Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Ghosh, Dibakar; Chattopadhyay, Parimal

doi:10.1007/s13197-011-0280-9

Cited by 53 publications

(31 citation statements)

References 14 publications

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“…The principle of QDA is based on the ability to train panelists to measure specific attributes of a product in a reproducible manner to yield a comprehensive quantitative product description amenable to statistical analysis (Ghosh and Chattopadhyay 2011). The panel members were selected and trained to evaluate the sample based on the desirable and undesirable parameters for idli.…”

Section: Quantitative Descriptive Analysis (Qda)mentioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

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Section: Quantitative Descriptive Analysis (Qda)mentioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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“…Principal component analysis has been applied to interpret sensory data in food [16], in milk [17] and also in fermented food products [18]. It was used for evaluating the dependence of the antioxidant potential on the conventional or torrefacto process of roasting coffee beans [19,20].…”

Section: Introductionmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

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“…Thus, defining the product with its characteristic features is an important criterion to evaluate the product precisely and specifically. Researchers have used descriptive analysis or specific attribute analysis (sensory characterization) to study aging and various processing parameters in cheese (Piggott and Mowat 1991;Drake et al 2001), whey and soy proteins (Drake et al 2007), emollients (Parente et al 2008), Malbec wines (Goldner and Zamora 2007), chocolate milks (Thompson et al 2004), beverages (Kappes et al 2006), soy milk (Keast and Lau 2006), and fermented food products (Ghosh and Chattopadhyay 2010) however, such studies have not been conducted on any of the traditional sweetmeats including doda burfi.…”

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confidence: 99%

Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis

2011

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Traditional sweetmeats of various countries hold a great and promising scope in their improvement and in order to tap the potential of the same, several companies and cooperative federations have started their organized production. Doda burfi, a heat desiccated and popular sweetmeat of northern India, is one of the regional specific, unfamiliarized products of India. The typical sweetmeat is characterized by caramelized and nutty flavour and granular texture. The purpose of this study was to determine the close relationship among various sensory attributes of the product collected from renowned manufacturers located in four different cities and to characterize an overall acceptable product. Individuals from academia participated in a round table discussion to generate descriptive terms related to colour and appearance, flavour and texture. Prior to sensory evaluation, sensory panel was trained and briefed about the terminology used to judge the product involving a descriptive intensity scale of 100 points for describing major sensory attributes. Results were analyzed using ANOVA and principal component analysis. Correlation table indicated a good degree of positive association between the attributes such as glossy appearance, dark colour, caramelized and nutty flavour and cohesive and chewy texture with the overall acceptability of the product.

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Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Cited by 53 publications

References 14 publications

Effect of ingredients on sensory profile of idli

Effect of ingredients on sensory profile of idli

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis

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