Academic literature on the topic 'Sensoriska attribut'

<p>Breeding for sweet potato varieties rich in anthocyanins is essential to promote the use of sweet potato as functional food as well as to support food diversification program. This study was performed to identify physical, chemical, and sensorial characteristics of 10 promising clones of purple-fleshed sweet potato and two varieties (Ayamurasaki and Antin 1) as checks, at the Food Chemistry and Processing Laboratory of ILETRI, Malang from November until December 2012. The trial was arranged in a completely randomized design with three replicates. Observations included physical and chemical characteristics of the fresh roots and sensory attributes of the steamed roots using hedonic test of 20 panelists. The flesh colour varied from white/yellow purplish, purple up to dark purple. The lightness colour (L*) of root flesh was negatively correlated with total anthocyanins (R2 = 0.81), which varied from 1.86 mg (MSU 06044-05) up to 123.92 mg equivalent to cyanidin 3-glycoside/100 g fw (MSU 06046-48). Three clones, namely MSU 06046-48, MSU 06028-71, and MIS 0601-179 had higher total anthocyanins than that of Ayamurasaki (70.41mg/100 g fw) as a check. Moisture, ash, crude fiber, reducing sugar, amylose, and starch contents also varied among clones, ranged from 67.7 to 75.8%; 2.8 to 3.9% dw; 2.5 to 4.8%; 0.9 to 4.4% dw; 20.0 to 27.4% dw and 50.3 to 66.6% dw, respectively. MIS 0601-179 clone had the highest dry matter and starch contents (40.05% dw and 66.64% dw) which were suitable for flour ingredient. The steamed roots of MSU 06044-05 (yellow purplish) gave the highest scores of panelist preferences on colour, texture and taste attributes, followed by MIS 0601-179, Ayamurasaki, and MSU 06028-71 (purple). The bitter taste of MSU 06046-48 steamed roots associated with the highest anthocyanins content was slightly disliked, suggesting that this clone needs an alternative preparation method other than steaming.</p>

This research aimed at evaluating the effect of dry cocoa bean soaking and roasting using various type of materials roaster instrument on the physical properties and profile of volatile compounds of roasted beans as well as sensorial attributes of chocolate bar resulted. Dry beans were soaked into water for 2 h to reduce acidity. Roasting was carried outusing several instruments that were made from aluminum, iron and clay to obtain bean moisture content of 2 – 3.5%. Texture, color, and volatile compounds profile of roasted beans as well as sensorial attributes of chocolate bar were studied. Results showed that roasting cooking period (50 minutes) using clay roasting instrument was faster and hadhighest rate of temperature increase, followed by iron (70 minutes) and aluminum (90 minutes). Dry beans soaking significantly affected beans color (L* and λE value), chocolate bar attributes particularly aroma, acid taste and bitterness, however the instrument material differences had no significant effect on those parameters. The texture of cocoa beansroasted using a roaster of aluminum was the hardest, but it was not affected by the soaking treatment. Roasting of the cocoa beans using a roaster of aluminum, iron and clay produced different profiles on volatile compounds. A roaster of clay produced groups of compounds with the total area of SPME-GC-MS chromatogram was smaller than the roasterof aluminum and iron. The produced chocolate bars through the soaking treatment and roasting using a roaster of clay was preferred by the panelists.Keywords: Soaking, materials of roaster instrument, roasted cocoa beans, volatile compounds profile, chocolate bar ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perendaman biji kakao kering dan penyangraian menggunakan berbagai jenis bahan alat sangrai terhadap sifat fisik dan profil senyawa volatil kakao sangrai serta sifat sensoris cokelat batang yang dihasilkan. Biji kakao kering direndam menggunakan air selama 2 jam untuk mengurangi keasaman,kemudian disangrai menggunakan berbagai jenis bahan alat sangrai (alumunium, besi dan tanah liat) hingga kadar air biji kakao sangrai mencapai 2 – 3,5%. Biji kakao kering diamati dan dianalisis sifat fisik dan profil senyawa volatil biji kakao sangrai serta sifat sensoris cokelat batang. Hasil penelitian menunjukkan bahwa penggunaan alat sangrai dari tanah liat lebih cepat dalam mematangkan biji kakao kering menjadi biji sangrai (50 menit) dengan laju peningkatan suhu yang cepat dan tinggi, selanjutnya diikuti dengan alat sangrai yang terbuat dari besi (70 menit) dan alumunium (90 menit). Perlakuan perendaman biji kakao kering berpengaruh nyata terhadap warna biji sangrai (nilai L* dan λE)dan sifat sensoris cokelat batang yang dihasilkan terutama aroma cokelat, rasa asam dan pahit, sedangkan perlakuan bahan alat sangrai tidak berpengaruh nyata. Tekstur biji kakao dari hasil penyangraian menggunakan alat sangrai dari alumunium adalah paling keras, tetapi tidak dipengaruhi oleh perlakuan perendaman. Penyangraian biji kakaomenggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis.Kata kunci: Perendaman, bahan alat sangrai, biji kakao sangrai, profil senyawa volatil, cokelat batang

Abstrak : Tortilla chips adalah salah satu makanan khas dari Mexico yang berbahan dasar tepung. Tortilla chips memiliki karakteristik tipis dan mudah hancur. Bahan baku utama pembuatan tortilla ialah tapioka dan tepung terigu, sedangkan untuk sumber proteinnya digunakan jagung dan kacang-kacangan. Beberapa macam proses disusun berdasarkan geografis dan sosial ekonomi salah satu contohnya adalah kosentrasi larutan kapur, jenis jagung, lama pemasakan dan temperatur. Wortel jenis sayuran yang menyehatkan untuk tubuh manusia. Wortel mengandung senyawa β-karoten yang dapat menimbulkan kekebalan terhadap penyakit. Pati jagung dapat dikembangkan menjadi produk-produk olahan bagi industri yang menghasilkan tepung meizena, desktrin dan gula jagung. Meizena yang bermutu baik patinya tidak bauk, tidak apek, rasa normal pati, warna putih normal, tidak terdapat benda asing dan potongan serangga dan jenis pati yang lain selain jagung. Mocaf ialah produk tepung dari singkong (Manihot utilisima) yang dihasilkan dari proses fermentasi asam laktat. Penerimaan konsumen terhadap tortilla chips akan diukur menggunakan uji sensoris hedonik yang terdiri dari 4 uji atribut yaitu warna, aroma, rasa dan tekstur. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) dengan faktorial yang terdiri dari dua faktor, yaitu : faktor pertama yaitu perbandingan bubur jagung (B) dengan ampas wortel (A) yang terdiri 3 taraf (P) yaitu: 70:30 %, 75:25 %, 80:20 %. Dan faktor kedua yaitu jenis tepung yang digunakan yang terdiri dari tepung mocaf 100% dan meizena 100%.Abstract : Tortilla chips are one of the typical Mexican foods made from flour. Tortilla chips have thin and crumbly characteristics. The main raw materials for making tortillas are tapioca and wheat flour, while corn and beans are used for their protein sources. Several types of processes are arranged geographically and socio-economically. One example is the concentration of slaked lime, the type of corn, the length of cooking time temperature. Carrots are healthy for the human body. Carrots contain β-carotene compounds that good for bodies immunity. Corn starch can be developed into processed products for industries that produce maizene flour, desktrine and corn sugar. Maizena which is of good quality is not stale, not musty, have normal taste of starch, have normal white color, there are no foreign objects and pieces of insects and other types of starch besides corn. Mocaf is a flour product from cassava (Manihot Utilisima) which is produced from lactic acid fermentation. Consumer acceptance of tortilla chips will be measured using a hedonic sensory test consisting of 4 attribute tests, color, aroma, taste and texture. This study uses a completely randomized design (CRD) with factorial consisting of two factors: the first variabel is the ratio of grits (B) with carrot pulp (A) which consists of 3 levels (P): 70:30%, 75: 25%, 80:20%. And the second variabel is the type of flour used which consists of 100% mocaf flour and 100% meizena.

The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.Abstract in Swedish / Sammanfattning:Köttets pH-värde (mätt ca 24 timmar efter slakt) har stor betydelse för den teknologiska kvaliteten som t. ex. hållbarhet, färg, vattenhållande förmåga och mörhet. Glykogenförrådet (energinivån) i djurens muskulatur vid slakt är helt avgörande för köttets slutliga pH-värde. Därför kan pH-värdet också indikera om hanteringen av slaktdjur varit skonsam eller om stora mängder muskelenergi har förbrukats vid stress. I vår undersökning ingick 141 hjortar (130 kronhjortar (Cervus elaphus) och 11 dovhjortar (Dama dama) för att studera sambandet mellan köttets pH-värde och glykogeninnehållet i M. longissimus. Glykogeninnehåll och pH-värden i 3 muskler från kronhjort (Mm. triceps brachii, longissimus och biceps femoris) undersöktes också. M. triceps brachii hade högre pH-värde och lägre glykogeninnehåll jämfört med de två andra musklerna. Det var inte så stor skillnad i frekvensen av intermediär DFD (pH-värden mellan 5,8 og 6,2) mellan de två hjortarterna (5,4% för kronhjort och 9,1% för dovhjort), däremot var frekvensen av DFD (pH-värden över 6,2) mycket låg hos kronhjort (3,8%) jämfört med dovhjort (54,5%). Det fanns ett kurvlinjärt samband mellan slutligt pH-värde i köttet och total glukoskoncentration (glykogen + glukos) mätt i M. longissimus 30 min efter slakt för både kron- och dovhjort. Ett linjärt samband mellan pH-värde och koncentration av mjölksyra i M. longissimus kunde också visas. Vi fann en mycket stor varitation i glukoskoncentration (18−123 mmol/kg våtvikt) när köttets pH-värdet var 5,8 eller lägre. Det behövs fler undersökningar för att vidare klargöra sambanden mellan glykogeninnehåll i muskulaturen och teknologisk och sensorisk kvalitet i olika typer av hjortkött.

Recent studies showed that about the 8% of beds are occupied by patients who experience a delayed hospital discharge (DHD). This is attributed to a delay in the arrangement of home-care assistance or in admission to long-term care facilities. Recently a lot of technologies have been developed to improve caring and monitoring of older people. The aim of this study is to design, implement and test a prototype of a technology based post-hospitalization facility for older people at risk of DHD by using domotics, robotics and wearable sensors for tele-monitoring. A sensorised posthospitalization facility has been built inside the hospital. Thirty-five healthy volunteers aged from 20 to 82 years were recruited. Clinical and functional assessment, i.e. motility index (MI), and human-robot interaction satisfaction were measured. A significant correlation was observed between automatic MI and the Gait Speed, the time sit-to-stand, and the Timed Up and Go test. Domotics, robotics and technology-based telemonitoring may represent a new way to assess patient’s autonomy and functional and clinical conditions in an ecological way, reproducing as much as possible a real life at home.

Fourteen reindeer (8 steers and 6 females) were used to compare the effects of two different reindeer diets (a feed mix based on barley, brome hay and soybean meal (SBM) or fishmeal (WFM) as protein source) on animal growth performance, feed conversion efficiency and ultimate meat quality. Samples from free-ranging reindeer (n=4; 2 steers and 2 females) on the Seward Peninsula were included to provide comparisons with the traditional reindeer meat produced in Alaska. No significant difference was observed in overall weight gain between the WFM and SBM animals or between females and steers; however, the feed conversion efficiency was significantly higher for the reindeer fed the WFM mix. Carcass dressing percentage from the SBM group was higher compared with the WFM animals. No differences were found in live weight, carcass characteristics, meat pH, temperature decline, shear force, meat color or cooking loss when comparing the treatment groups. The meat samples (M. longissimus) from the free-range group had the highest amount of omega-3 fatty acids and also the highest amount of polyunsaturated fatty acids (PUFA). Meat from the animals fed SBM was significantly higher in triglyceride content and lower in phospholipid content compared with the two other groups. No significant differences were found when the trained panel compared the sensory attributes of the meat. Off-flavor attributes related to “wild’ or “gamey” flavor was reported by consumers for samples from the WFM and free-range reindeer (15 and 24 per cent of the consumers, respectively). No “fish-related” flavor was reported. In conclusion, no negative effects in either animal performance or meat quality characteristics by using fish meal as opposed to soybean meal as a protein supplement in a milled reindeer diet were found.Abstract in Swedish / Sammandrag:Utfordring av ren med soja- eller fiskmjøl – effekter på tillväxt, foderutnyttjande och köttkvalitet I vår undersökning ingick 14 renar (8 kastrerade sarvar (härkar)och 6 vajor) för att jämföra effekter av två olika renfoder (baserade på korn, hö och soja- (SBM) eller fiskmjöl (WFM) som proteintillskott) med avseende på tillväxt, foderutnyttjande och köttkvalitet. Köttprover från naturbetande renar (n=4; 2 härkar och 2 vajor) från Seward Peninsula inkluderades i studien för att representera kvaliteten på traditionellt producerat renkött från Alaska. Inga signifikanta skillnader i tillväxt observerades, varken mellan SBM- och WFM-grupperna eller mellan härkar och vajor. Foderutnyttjandet var dock signifikant bättre hos WFM-renarna. Slaktutbytet var högst för renarna i SBM-gruppen, däremot rapporterades inga skillnader i levandevikt, slaktkroppsegenskaper, pH-värde och temperatur i ytterfilén, skärmotstånd, färg eller vattenhållande förmåga i köttet när de tre grupperna av renar jämfördes (SBM, WFM och naturbetande djur). Köttet från de naturbetande renarna hade det signifikant högsta innehållet av både omega-3-fettsyror och av fleromättade fettsyror. Kött från SBM-renarna hade det högsta innehållet av triglycerider och det lägsta innehållet av fosfolipider jämfört med de andra två grupperna. Den tränade smakpanelen kunde inte hitta några skillnader i sensoriska egenskaper hos köttet från renarna i de tre olika grupperna. I en konsumentundersökning rapporterades kommentarer om olika ”vilt-relaterade” bismaker i kött från naturbetande renar (24% av konsumenterna) och från WFM-gruppen (15% av konsumenterna), men inga ”fisk-liknande” bismaker i köttet kunde påvisas. Att byta ut sojamjöl mot fiskmjöl som proteintillskott i renfoder hade inga negativa effekter på renarnas tillväxt, foderutnyttjande eller på renköttets kvalitet.

Syfte: Produktbeskrivningar kan kommunicera de fördelaktiga egenskaper som en vara medför, vilket kan få produkten att skilja sig från mängden. Under de senaste decennierna har det skapats ett ökat intresse för både sensoriska och miljömärkta produktbeskrivningar och för företag blir det allt viktigare att lyckas identifiera vilka faktorer som påverkar betalningsviljan hos konsumenter. Syftet med denna studie är därför att undersöka hur sensoriska och miljömärkta produktbeskrivningar påverkar konsumentens betalningsvilja. Metod: Metoden har en deduktiv ansats och vår empiriska insamling har skett utifrån en kvantitativ metod i form av en enkätundersökning. Populationen avser individer mellan 15–75 år som antingen dricker kaffe regelbundet eller som någon gång har inhandlat bryggkaffe i en livsmedelsbutik. Resultaten har bearbetats i SPSS där dem har analyserats utifrån deskriptiv statistik, korrelationsanalys och regressionsanalys.  Resultat och slutsats: Studiens resultat påvisar att sensoriska produktbeskrivningar på kaffe har en positiv effekt på konsumentens betalningsvilja. Sensoriska smakattribut är de viktigaste att kommunicera i en produktbeskrivning för att tilltala konsumenten. Däremot påvisar studiens resultat att produktbeskrivningar som är miljömärkta i form av ekologisk och Fairtrade-märkning, har en starkare påverkan på konsumentens betalningsvilja för kaffe än vid sensoriska produktbeskrivningar.  Examensarbetets bidrag: Vårt bidrag till ämnet företagsekonomi och marknadsföring är att produktbeskrivningar för kaffe främst bör framföra kvalitetsstämplar om sådana finns för att påverka konsumentens betalningsvilja. Vid icke ekologiska eller Fairtrade-märkta produkter, bör de sensoriska attributen förmedlas för att ha en positiv inverkan på konsumentens betalningsvilja. Förslag till fortsatt forskning: Efter denna studie kan vi konstatera att betalningsviljan skiljer sig åt beroende på vilken produktbeskrivning som framställs. Det skulle därför vara av intresse att även se till olika varumärken för kaffe vid framställandet av olika typer av produktbeskrivningar för att se om betalningsviljan förändras. För framtida forskning vore det även av intresse att se till hur sensoriska produktbeskrivningar i samband med miljömärkningar hade påverkat konsumentens betalningsvilja.
Aim: Product descriptions can communicate the beneficial properties that comes with a product, which can make the product stand out, among others. In recent decades, there has been an increased interest in both sensory and environmentally friendly product descriptions and for companies, it is becoming increasingly important to succeed in identifying the factors that affect consumers’ willingness to pay. The purpose of this study is therefore to investigate how sensory and environmentally friendly product descriptions affect consumers’ willingness to pay.  Method: The method has a deductive approach, and our empirical data has been based on a quantitative method in the form of a survey. The population refers to individuals between the ages of 15 and 75 who either drink coffee regularly or have ever bought brewed coffee in a grocery store. The results have been processed in SPSS where they have been analyzed based on descriptive statistics, correlation analysis and regression analysis.  Result & Conclusion: The results of the study show that sensory product descriptions of coffee have a positive effect on the consumer’s willingness to pay. Sensory taste attributes are the most important to communicate in a product description to appeal to the consumer. On the other hand, the results of the study show that product descriptions that are ecological and Fairtrade-labeled have a stronger impact on the consumer’s willingness to pay for coffee than with sensory product descriptions.  Contribution of the thesis: Our contribution to the subject of business administration and marketing is that product descriptions for coffee should primarily communicate ecological and Fairtrade-labels if such exist, to influence the consumer’s willingness to pay. In the case of non-ecological or Fairtrade-labeled products, the sensory attributes should be communicated to have a positive impact on the consumer’s willingness to pay. Suggestions for future research: After this study, we can state that the willingness to pay differs depending on which product description is presented. It would therefore be of interest to also look at different brands for coffee when producing different types of product descriptions to see if the willingness to pay changes. For future research, it would also be of interest to see how sensory product descriptions in combination with environmentally friendly product description had affected the willingness to pay.

Bakgrund Deskriptiv sensorisk analys (DSA) syftar till att beskriva sensoriska egenskaper (attribut) hos livsmedelslprodukter. En bedömarpanel analyserar ett produktprov genom att identifiera, namnge och mäta intensiteten hos ett antal attribut. Syfte Syftet med undersökningen var att studera hur attribut identifieras, beskrivs och presenteras inom vetenskaplig tillämpning av DSA. Metod Sjuttiofyra artiklar, publicerade i vetenskapliga tidskrifter mellan 1974 och 2019, analyserades kvantitativt med hjälp av deskriptiv statistik. Sjutton variabler användes för datainsamling. Samband mellan variablerna analyserades med hjälp av statistiska tester. Resultat Av artiklarna var 96 % publicerade i tidskrifter utan specifik inriktning mot sensorisk analys. I två tredjedelar av artiklarna tillämpades generisk deskriptiv analys (GDA). I fler än hälften av artiklarna avvek panelen från vad som rekommenderas kring bedömarantal eller tid för träning. I snitt användes 1,4 ord för namngivning av attributen. I hälften av artiklarna definierades inte attributen. I två tredjedelar av artiklarna presenterades inte några referensprodukter för att illustrera skalstegen. I tre fjärdedelar av artiklarna presenterades attributen i metodbeskrivningen. Meddelandelen substantiv var 68,2 % och 31 % adjektiv. En måttlig negativ korrelation mellan andelen substantiv och tiden för träning av bedömarpanelen var statistiskt signifikant. Slutsats I många vetenskapliga studier utförs DSA utan att gällande rekommendationer kring bedömarpanelen följs. I artiklar publicerade i vetenskapliga tidskrifter presenteras attributen inprecist nog att ifrågasätta användbarheten hos resultaten. Att ge den kvalitativa delen av undersökningen, identifiering och namngivning av attributen, status resultat skulle kunna öka intresset för att definiera attributen och illustrera skalstegen, vilket är en förutsättning för att tolka det kvantitativa resultatet (intensitetsmätningen) på ett meningsfullt sätt.
Background Descriptive sensory analysis (DSA) aims to describe the sensory attributes of food products. A panel of assessors analyze a sample of the product to identify and name a set of attributes and estimate their intensity. Objective The aim of the study was to research how attributes are identified, described and presented in the scientific use of DSA. Method By using descriptive statistics, 74 articles published in scientific journals between 1974 and 2019 were analyzed quantitatively. Data collection was conducted using 17 variables. Correlations between variables and differences between groups were analyzed using statistical tests. Results Of the articles 96 % were published in non-sensory-specific journals. Generic descriptive analysis (GDA) was used in two thirds of the articles. In more than half of the articles the number of assessors, or the time spent on assessor training, differed from what is recommended. An avarage of 1.4 descriptive words were used to name each attribute. In half of the articles no definitions of the attributes were given. In two thirds of the articles no reference products were presented to illustrate the attributes or different points of the scale. In three quarters of the articles the attributes were presentet in the section of method description, and not the results. The avarage share of nouns was 68.2 % and 31 % adjectives. A moderate negative correlation between the share of nouns and the time spent on panel training was significant. Conclusion Sometimes DSA is used without panel recommendations being followed. There are scientific articles where the sensory attributes are presented vaguely enough to question the usability of the results. To interperet naming of the sensory attributes as a qualitative results could motivate a more defined presentation, which would benefit the quantitative result (intensity assesment) by explaining what is meassured.

Inledning: Baljväxter har flera miljö- och näringsmässiga fördelar och spås att bli framtidens föda. I Sverige finns det en värdefull kulturskatt som består av svenska baljväxter från förr som har samlats in av Programmet för odlad mångfald, POM. För att nå ut till konsumenter kan en sensorisk beskrivning vara en framkomlig väg som samtidigt ger ett mervärde för produkten och befrämjar en ökad konsumtion av baljväxter. Syfte: Syftet med detta examensarbete, inom ämnet mat och måltidskunskap, är att ta fram sensoriskt beskrivande ord för sex svenska baljväxter från förr. Examensarbetet ska sedan beskriva de utvalda svenska baljväxterna med hjälp av de framtagna sensoriskt beskrivande orden för att kunna presentera eventuella sensoriska skillnader. Material och metod: Sex olika sorters baljväxter ingick i undersökningen som bestod av en kvalitativ gruppdiskussion där sensoriskt beskrivande ord togs fram och ett andra steg en kvantitativ intensitetsbedömning av de olika sorterna. Båda undersökningarna gjordes av en expertpanel utvalda för sin kunskap om baljväxter. Resultat: De sensoriska ord som beskriver baljväxter är sötma, syrliga, beska, kastanj, nötig, smörig, frisk och fyllig smak samt med en varierande eftersmak. Munkänslan beskrivs med orden mjölig, krispig, fast och len. Intensitetsbedömningarna visade på små smakskillnader mellan baljväxterna men trots detta fanns särskiljande attribut för de sex olika baljväxtsorterna. Slutsats: De beskrivande sensoriska ord som detta examensarbete har utmynnat i kommer att hjälpa konsumenten att hitta rätt och öka mervärdet på produkterna. Samtidigt bevaras den svenska kulturskatten och konsumenten kan utveckla sin kulturella identitet tillsammans med alla de fördelaktiga egenskaper baljväxter besitter.
Introduction: Legumes have many favourable health and environmental benefits and are predicted to be the diet of the future. Sweden sits on a cultural treasure when it comes to legumes from the past that have been collected by The programme of cultivated diversity, POM. A sensory description would be a valuable tool to reach the consumer and a way to increase the consumption and value of the product. Purpose: The purpose of this thesis is to identify and bring forward sensory descriptive words for six Swedish legumes from the past. This thesis will also describe the Swedish legumes using the sensory descriptive words to evaluate whether there are sensory differences. Method: Six different types of legumes were used in the two surveys. The first survey consisted of a qualitative group discussion and the goal was to bring forward sensory descriptive words for the legumes. The second survey consisted of a quantitative intensity evaluation of the legumes. Both surveys were made by a panel of experts, chosen for their knowledge of legumes. Result: The sensory words which best describes the legumes are sweet, sour/acidic, bitter, chestnut, nutty, buttery, fresh, rich taste and with variations in aftertaste. The mouthfeel can be described as mealy, crisp, solid and tender. The evaluation of intensity proved the legumes to have few taste varieties, but despite the sensory descriptions each of the six legumes were possible to distinguish. Conclusion: The sensory descriptive words that this thesis have lead to can help the consumer to chose the right product, increase the value of the product an at the same time preserve a cultural treasure of Sweden. It is also possible for the consumer to create a cultural identity with all the good benefits that the legumes possess.

Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques.  The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques.  Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.