The role of sensory evaluation in the food industry

Sidel, Joel L.; Stone, Herbert

doi:10.1016/0950-3293(93)90314-v

Cited by 117 publications

(54 citation statements)

References 9 publications

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“…The total soluble solids (TSS) (°Brix) using digital ATAGO refractometer with temperature compensation; the titratable acidity (TA) as citric acid and malic acid, as well as sugar content (TS) (%) were measured according to the methods recommended by INSTITUTO ADOLFO LUTZ [9]; vitamin C content was determined according to the method recommended by PEARSON [14]; SO 2 was quantitated according to AOAC [2]; Viscosity (V) was determined at 22°C with a BROOKFIELD viscometer Factor Finder and color by the use of a spectophotometer SPECTRONIC 20 BAUSCH and LOMB according to MAIA, OLIVEIRA & TELLES [10]; tannins (T) were quantitated according to FOLLIN DENIS as described in AOAC [2]; sensory evaluation was carried out by hedonic scale composed of nine points, where 9 means extremely like it and 1 means extremely dislike it [11,16]. The test was carried out in the morning period (9:00 to 11:30 AM).…”

Section: Introductionmentioning

confidence: 99%

Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Costa¹,

Maia²,

Figueiredo³

et al. 2003

Ciênc. Tecnol. Aliment.

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Section: Introductionmentioning

confidence: 99%

Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Costa¹,

Maia²,

Figueiredo³

et al. 2003

Ciênc. Tecnol. Aliment.

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“…However in the laboratory situation, products are coded and the environment is far from the market place reality. Such an approach contributes to the establishment of quality assurance and quality control processes within industry (Meilgaard, Civille & Carr 1991), services to product development and product improvement as well as services to marketing research development (Sidel & Stone, 1993).…”

Section: Sensory Science and Decision Making In Food Industrymentioning

confidence: 99%

“…Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyse and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing (Sidel & Stone, 1993). Each aspect in this definition has a specific meaning, requirement or implication:…”

Section: Sensory Evaluation and Quality Of Foodmentioning

confidence: 99%

“…To increase the appeal of their offerings/products, food and beverage processors/manufacturers need to understand what flavour attributes affect flavour acceptance and then devise ways to control these critical flavour attributes. The material and training provided to the students were adopted from publications and training developed by the Sensory Evaluation Division of the Institute of Food Technologists, Sensory Evaluation Practices, 2 nd Edition by Stone & Sidel (1993), Sensory Evaluation Techniques, 3 rd Edition by Meilgaar et al (1999), Basic Sensory Methods for Food Evaluation by Watts et al (1989) and the text Sensory Evaluation of Food: Principles and Practices by Lawless & Heymann (1998).…”

Section: Sensory Evaluation and Quality Of Foodmentioning

confidence: 99%

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Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago

Singh-Ackbarali

Maharaj

2014

JCT

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This paper discusses the comprehensive and practical training that was delivered to students in a university classroom on how sensory evaluation can be used to determine acceptability of food products. The report presents how students used their training on sensory evaluation methods and analysis and applied it to improving and predicting acceptability of new innovative products that they developed. Students were exposed to and trained on performing some of the major sensory test methods, including discrimination, descriptive, and affective tests. They were also exposed to exercises which involved them physically setting up a test area, presenting samples that were coded and properly displayed, collating data from sensory evaluation questionnaires, statistical analysis of data collated and the use of the results of the analysis to make decisions on product acceptability and improvement. Students successfully applied their training and were able to not only get feedback on the specific food characteristics of their products that could be improved but were also able to conclude that the products they presented to the panelists were acceptable and that the panelists had a highly positive attitude towards eating the products and even purchasing if these were to become available in the market. Since appropriate statistical analysis was applied for the different sensory evaluation methods used for each of the different products, valid information and conclusions that can prove product quality and acceptability was gathered and can be presented to any product development and marketing departments in any food and beverage company that may wish to adopt and produce these products.

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“…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) (Sidel and Stone 1993). The desirable characteristics of control and nutra chikki such as color, surface stickiness, hardness, snap, crunchiness, sweetness, peanut flavor, flavor (specific), rancidity, off taste and the overall quality score were evaluated by drawing a vertical line on the scale for coded products.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Nutraceutical enriched Indian traditional chikki

2014

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Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with added natural nutraceuticals through herbs. The formulation and process for preparation of chikki with added herbs like ashwagandha (Withania somenifera), tulasi (Ocimumsanctum L.) and ajwain (Trachyspermum ammi S.) were standardized. The polyphenol content of chikki with added herbs ranged 0.29-0.46 g/ 100 g. Among the herbs, ajwain showed more potent antioxidant activity followed by tulasi, whereas ashwagandha and product prepared with it showed the least activity. Total carotenoid contents of chikki with added herbs ranged between 1.5 and 4.3 mg/100 g. Storage studies showed that chikki prepared with tulasi and ajwain were sensorily acceptable up to 90 days, while rancid notes were observed in control and chikki with added ashwagandha at the end of 30 days. Thus chikki with added herbs in addition to containing natural nutraceuticals like polyphenols and carotenoids had improved storage stability compared to control.

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The role of sensory evaluation in the food industry

Cited by 117 publications

References 9 publications

Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago

Nutraceutical enriched Indian traditional chikki

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