Developing a trained sensory panel for comparison of different brands of vanilla ice cream using descriptive sensory analysis

Hettiarachchi, CA; Illeperuma, Dck

doi:10.4038/jnsfsr.v43i1.7914

Cited by 4 publications

(2 citation statements)

References 27 publications

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“…The panel were trained, and the samples were evaluated using a combination of quantitative descriptive methods similar to those conducted by Hettiarachchi and Illeperuma ( Hettiarachchi and Illeperuma, 2015 ). The first training test consisted of matching tests to determine that each panel member could correctly identify the basic tastes (sugar, salt, etc.).…”

Section: Methodsmentioning

confidence: 99%

Analysis of volatile organic compounds in Irish rapeseed oils

Coughlan

Kilcawley

Skibinska

et al. 2023

Current Research in Food Science

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Section: Methodsmentioning

confidence: 99%

Analysis of volatile organic compounds in Irish rapeseed oils

Coughlan

Kilcawley

Skibinska

et al. 2023

Current Research in Food Science

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“…Additionally, the assessors rated the intensities of the samples for all the sensory properties on a 15 mm line intensity scale. [15]…”

Section: Preparation Of Mushroom-based Food Products Formentioning

confidence: 99%

Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old

Larmkie¹,

Torgbor²,

Obodai³

et al. 2018

IJNFS

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Background: Mushrooms are important sources of proteins and vitamins, but have unique sensory properties in appearance, flavour and texture that can lead to polarized liking amongst consumers. Children between the ages of 2 to 5 years can be picky eaters and adding vegetables such as mushrooms into their diets can be a challenge. Objective: This study involved the development of mushroom-based food products acceptable to children within this age bracket through a stepwise approach. Materials and Methods: Sensory attributes of three tropical edible mushrooms, Pleurotus ostreatus (EMI), Pleurotus sajor-caju (PSCW) and Auricularia ssp. (ART), were characterized using quantitative descriptive analysis (QDA), using 30 descriptors. The QDA revealed that all three mushrooms differ distinctly from each other in appearance, mouthfeel and aftertaste. The aroma and flavour profiles of EM1 and PSCW mushrooms were comparable. From the QDA, EMI and PSCW were selected and used to formulate six mushroom-based food prototypes; three of which included cereals and the other three had orange-flesh yellow potato flour as main components. The 6 prototype foods were then assessed by three sets of focus groups of caregivers and mothers on the suitability of using the mushrooms in the preparation of foods for children of the target age. Two mushroom-based food products, one with cereal blends and the other with 30% orange flesh yellow potato flour were further subjected to consumer-liking tests involving 83 children 2-5 years old. and this final test established the mushrooms can be incorporated into children's diet. Conclusion: The study established two of the mushrooms could be used as flavourant; EMI mushroom suitable for fish or savory-flavoured products whilst the PSCW mushroom was preferred for nuttyflavoured products and these two when used in mushroom-based foods were highly acceptable to children 2 to 5 year old.

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Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream

Satar-AlDavdi

2022

HUJ

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Abstract: Consumption of milk and its products is considered as one of the indicators of human societies' development. Ice cream as one of the most popular milk products around the world has many fans but due to its high amount of sucrose has negative effects on health. Stevia, a natural sweetener, was used as a sucrose substitute at 0-100% replacement levels in ice cream formulation. To investigate the treatments produced, physicochemical properties in ice cream including specific gravity, viscosity, melting time of the first drop, melting amount, overrun. The results showed that viscosity decreased by 100% by increasing the amount of stevia replacement. While overrun, Firmness, melting time of the first drop and consequently the melting stability of the samples increased with increasing the percentage of stevia used, Sensory test results showed that there was no significant difference between stevia and control samples except cold sensation and ice crystal. As a general result, stevia sweetener is a suitable substitute for sugar and samples containing 100-75% stevia were identified as desirable treatment.

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Developing a trained sensory panel for comparison of different brands of vanilla ice cream using descriptive sensory analysis

Cited by 4 publications

References 27 publications

Analysis of volatile organic compounds in Irish rapeseed oils

Analysis of volatile organic compounds in Irish rapeseed oils

Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old

Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream

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