Evaluating Food by Sensory Methods

Penfield, Marjorie P.; Campbell, Alexander

doi:10.1016/b978-0-12-157920-3.50008-9

Cited by 5 publications

(2 citation statements)

References 32 publications

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“…A descriptive test with word and descriptor scale was used for sensory evaluation (Penfield and Campbell 1990). A score was assigned to each characteristic according to an eight point scale.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Relationships Between Physical‐chemical Composition of Raw Peas and Sensory Attributes of Canned Peas

Periago

Ros

Martı́nez

et al. 1996

Journal of Food Quality

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Two pea cultivars (Citrina and Warindo) at four commercial sizes (superfine, very-fine, fine and middle) were selected for a study of their physicalchemical parameters of raw and sensory attributes after canning. To determine the relationships between the physical-chemical parameters and the sensory attributes, Principal Component Analysis (PCA) was applied. About 65 % of the total variation in the physical-chemical parameters and sensory attributes was expressed by two PCA Factors. Mealiness was an important sensory attribute in determining the sensory quality of pea, and was related to tenderometric value, alcohol insoluble solids and starch content of raw seeds. General acceptance of canned peas by panelists was based on titratable acidify, green color and juiciness. Raw peas should be selected according to their dry matter, starch and titratable acidify, if they are to reach the consumer in an appetizing state when canned. This qualify is mainly determined by general appearance, juiciness and flavor.

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Section: Sensory Evaluationmentioning

confidence: 99%

Relationships Between Physical‐chemical Composition of Raw Peas and Sensory Attributes of Canned Peas

Periago

Ros

Martı́nez

et al. 1996

Journal of Food Quality

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“…Microscopic studies greatly increase the evaluation process of food product homogeneity [ 22 ]. Possible agglomerates or other inhomogeneous structures in the final product might impact sensory evaluation [ 23 , 24 ]. The morphology and structure of the newly developed calcium preparations were examined using scanning electron microscope (SEM) and X-ray diffraction, and the distributions of the sizes of hydrodynamic radii of particles in water were determined.…”

Section: Resultsmentioning

confidence: 99%

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Szymandera‐Buszka

Kobus‐Cisowska

Szymanowska

et al. 2021

IJMS

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Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.

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