Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations

Akasapu, Kumudhini; Uppaluri, R.

doi:10.1016/j.ijgfs.2023.100761

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…Sensory analysis was conducted to determine the preferences or likings of the panellists based on their assessments using a 5‐point hedonic scale to evaluate attributes, such as colour, aroma, taste, texture and overall liking (1 = dislike very much, 2 = dislike slightly, 3 = neither like nor dislike, 4 = like slightly and 5 = like very much) (Zhi et al ., 2016; Akasapu & Uppaluri, 2023). This analysis was performed simultaneously with the check‐all‐that‐apply (CATA) sensory analysis, comprising 100 naïve consumer panellists generating sensory profiles and acceptability for the sample.…”

Section: Methodsmentioning

confidence: 99%

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Ramadhan,

Purwaningsih,

Nafisah

2024

Int J of Food Sci Tech

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SummaryDespite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles.

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Section: Methodsmentioning

confidence: 99%

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Ramadhan,

Purwaningsih,

Nafisah

2024

Int J of Food Sci Tech

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Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning

Zou,

Pan,

et al. 2024

LWT

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Sensory analysis of dehydrated orange juices: quantitative descriptive analysis and sensory acceptability test

Capitani,

Rodríguez

2023

TECNOCIENCIA Chih.

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The objective of this work was to determine the sensory profile and the degree of acceptability of samples of commercial dehydrated orange juices (A-B-C) by quantitative descriptive analysis (QDA) and sensory acceptability testing. As samples B and C are marketed with the label “sweet orange”, in sensory tests it was also analyzed whether the assessors and consumers perceived them as any sweeter. A panel of 8 assessors was selected for the QDA test, and trained on evaluating of the dehydrated orange juices. The acceptance test was performed with 50 consumers of both genders, who were selected for their daily consumption of dehydrated juices. In addition, in this test, the influence of gender of consumers on evaluations of the samples was analyzed. In the descriptive test, B and C were characterized by a greater intensity in orange and acid aroma and orange and acid flavor, samples A and C by a larger body, and A and B by exhibiting a greater intensity of the sweet flavor descriptor. In the test with consumers, B and C were perceived as the sweetest and those that presented the greatest overall acceptability. Furthermore, no differences were found between the ratings provided by men and women. DOI: https://doi.org/10.54167/tch.v17i3.1325

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Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations

Cited by 3 publications

References 29 publications

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning

Sensory analysis of dehydrated orange juices: quantitative descriptive analysis and sensory acceptability test

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