Sensory Evaluation by Quantitative Descriptive Analysis

Stone, Herbert; Sidel, Joel L.; Oliver, Shirley M.; Woolsey, Annette P.; Singleton, Richard C.

doi:10.1002/9780470385036.ch1c

Cited by 596 publications

(591 citation statements)

References 9 publications

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“…Beverage prepared by both methods was evaluated for its sensory characteristics by a panel of 8 judges from the faculty of Dairy Technology Division; using 9-point Hedonic scale (Stone et al 1974). The combination of germinated flour addition before fermentation had maximum average overall acceptability.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Rabadi-like fermented milk beverage using pearl millet

Modha

Pal

2010

J Food Sci Technol

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Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum (L.)) (PM) flour with butter milk, is a traditional popular beverage of North-Western states of India. A process for PM based Rabadi-like fermented milk beverage was attempted. Skim milk and flour of 24 h germinated PM grains (FGG-24 h) were used as sources of solids. FGG-24 h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 5.3% flour and 72% water on the basis of curd gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5-7°C). The shelflife of the product was 7 days.

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Section: Methodsmentioning

confidence: 99%

Optimization of Rabadi-like fermented milk beverage using pearl millet

Modha

Pal

2010

J Food Sci Technol

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“…Sensory evaluation The sensory evaluation of freshly prepared nutra chikki was carried out with the help of a panel of 12 trained judges, following the method of Quantitative Descriptive Analysis (QDA) (Stone et al 1974). The desirable characteristics of nutra and control chikki such as color, snap, hardness, crunchiness, sweetness, peanut flavour and the overall quality score were evaluated by drawing a vertical line on the scale for coded products.…”

Section: Mineral Estimationmentioning

confidence: 99%

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Pallavi¹,

Chetana²,

Reddy³

2011

J Food Sci Technol

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Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty acid composition in comparison with control peanut chikki. Nutra chikki, which had initial moisture content of 2-3%, did not alter much up to 60 days of storage at 27°C and 37°C. PV increased gradually at 27°C, whereas at 37°C, it was higher. Hardness of nutra chikki did not change significantly when stored at 27°C up to 105 days, but at 37°C a gradual increase in hardness was observed after 45 days. These results of nutra chikki were similar and comparable with those of control chikki. Nutra chikki had 18% protein, 20% fat, 6.42% Ca, 1.7% Fe, 4000 μg vitamin A and 2660 μg folic acid. Protein digestibility corrected amino acid score of nutra chikki was 0.78 whereas that of control chikki was 0.73. The fatty acid composition of control and nutra chikki was same as both contain peanuts as oil source. The formulation and process parameters for preparation of protein, mineral and vitamin enriched peanut chikki, were standardized. The storage stability and quality parameters of enriched chikki were comparable with those of control chikki.

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“…(c) Sensory degradation of odour and colour. It was assessed by quantitative descriptive analysis (Stone et al, 1974). Meat samples were evaluated by five panellists who were meat research employees with past experience in evaluating fresh meat odour and colour.…”

Section: Animalsmentioning

confidence: 99%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O 2 , 30% CO 2 and 10% N 2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

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Sensory Evaluation by Quantitative Descriptive Analysis

Cited by 596 publications

References 9 publications

Optimization of Rabadi-like fermented milk beverage using pearl millet

Optimization of Rabadi-like fermented milk beverage using pearl millet

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Multivariate study of different beef quality traits from local Spanish cattle breeds

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