Sensory methods for quality control

Rogers, L.L.

doi:10.1533/9781845699512.2.51

Cited by 5 publications

(2 citation statements)

References 3 publications

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“…The employed sensory evaluation was in accordance with difference from control (DFC) method [23]. To be specific, 18 panelists were recruited and each panelist is presented with the control sponge cake product and several other batches coded with three-digit numbers.…”

Section: Sensory Evaluation Methodsmentioning

confidence: 99%

In Vitro Antifungal Efficacy of White Radish (Raphanus sativus L.) Root Extract and Application as a Natural Preservative in Sponge Cake

et al. 2019

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The study attempts the optimization of the total flavonoid content (TFC) and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) antioxidant activity of the white radish (Raphanus sativus L.) root ethanolic extract (WRE) with regard to several parameters including ethanol concentration, the ratio of solvent/material, temperature and extraction time. Then antifungal analysis of WRE was performed against four fungal species including Aspergillus flavus NBRC 33021, Aspergillus niger NBRC 4066, Aspergillus clavatus NBRC 33020, and Fusarium solani NBRC 31094. At the WRE concentration of 75 mg/mL, diameters of inhibition zone were 9.11 ± 1.5, 19.55 ± 1.68, 17.72 ± 0.25, and 17.50 ± 0.73 mm respectively against the four examined species. Minimum fungal concentration (MFC) values of WRE against the four species were 30, 10, 20 and 30 mg/mL respectively. Evaluation of the sponge cake added with white radish root extract suggested that shelf-life of the sponge cake is 8 weeks in air-cooled condition (20 °C) and two weeks in warm condition (37 °C).

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Section: Sensory Evaluation Methodsmentioning

confidence: 99%

In Vitro Antifungal Efficacy of White Radish (Raphanus sativus L.) Root Extract and Application as a Natural Preservative in Sponge Cake

et al. 2019

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“…Ice cream samples between 80 and 100 g were delivered in disposable plastic containers at −5 • C, previously coded with 3-digit random numbers. The four ice cream treatments and commercial mango ice cream were subjected to a 4-attribute preference or ranking test (flavor, texture, color and general preference) using a scale between 1 and 5 (1 = least preferred and 5 = most preferred) (Rogers, 2010;Espinoza et al, 2020).…”

Section: Sensorial Analysismentioning

confidence: 99%

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Mauricio-Sandoval¹,

Espinoza-Espinoza²,

Ruiz-Flores³

et al. 2023

Front. Sustain. Food Syst.

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Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties.

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Application of Descriptive Sensory Analysis to Food and Drink Products

Beeren¹

2018

Descriptive Analysis in Sensory Evaluation

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Sensory methods for quality control

Cited by 5 publications

References 3 publications

In Vitro Antifungal Efficacy of White Radish (Raphanus sativus L.) Root Extract and Application as a Natural Preservative in Sponge Cake

In Vitro Antifungal Efficacy of White Radish (Raphanus sativus L.) Root Extract and Application as a Natural Preservative in Sponge Cake

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Application of Descriptive Sensory Analysis to Food and Drink Products

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