Thèses sur le sujet « Sensory evaluation »
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Deans, Gillian A. « Design and analysis of sensory evaluation experiments ». Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.
Texte intégralRose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology et School of Food Science. « Sensory aspects of food preferences ». THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.
Texte intégralDoctor of Philosophy (PhD)
Ismail, Baraem. « Dates : physico-chemical characteristics, total quality and nutritional significance ». Thesis, University of Central Lancashire, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275924.
Texte intégralKrishnamurthy, Raju Chemical Sciences & Engineering Faculty of Engineering UNSW. « Prediction of consumer liking from trained sensory panel information : evaluation of artificial neural networks (ANN) ». Awarded by:University of New South Wales. Chemical Sciences & ; Engineering, 2007. http://handle.unsw.edu.au/1959.4/40746.
Texte intégralKupongsak, Sasikan. « Food process control based on sensory evaluations / ». free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.
Texte intégralCerff, Jeanne. « Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation ». Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.
Texte intégralENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk for new fermentations. This beverage holds great potential for large scale development due to the self-propagating nature of the grains, the lack of sophisticated equipment and knowledge necessary for production, and the appealing sensory characteristics of this beverage. This study was therefore performed as an initial investigation to determine the optimum fermentation conditions for large-scale grain production and optimal sensory appeal. Kefir grain production was found to be proportional to incubation temperature in the range studied (18°, 22°, 25° and 30°C), with maximum grain biomass increases of 500% for the Kefir incubated at 30°C over the 10 d trial. During fermentation of Kefir grains in milk, lactic acid and other metabolites are produced. Lactic acid results in coagulation of the milk, necessary to provide the characteristic texture and flavour of Kefir, as well as exerting a preservative effect. Lactic acid production was found to be strongly proportional to both incubation temperature and inoculum concentration. The samples containing 2% (w/v) Kefir grain inoculum concentration that were incubated at 25°C for 24 h were found to have optimum lactic acid levels for good quality Kefir (pH of 4.4 - 4.6 and TA of 1.0 - 1.15%). The other metabolites produced during Kefir fermentation are responsible for the specific flavour of Kefir, and include acetaldehyde, diacetyl, ethanol, acetone and 2-butanone. These compounds were studied using headspace gas chromatography over the fermentation period, which yielded good resolution and separation of all these compounds, however, only acetaldehyde, ethanol and acetone were found to be major metabolites in this study, These analytical results were then further compared to sensory results for key identified attributes, as obtained from a trained sensory panel, to enable recommendations for optimum fermentation conditions to be made. The studied attributes included sourness, sweetness, butteriness, creaminess, yoghurt flavour, cowiness, effervescence, yeastiness, smoothness and overall acceptability. It was apparent from this study that correlations between analytical and sensory data could be drawn, and that panellists were particularly accurate in detecting the attribute sourness resulting from the accumulated lactic acid in the Kefir. Overall acceptability also seemed to be intricately linked to the attribute creaminess, hence the regular literature references to full-cream Kefir as optimum for best sensory appeal. From this study, it was evident that Kefir with optimal sensory appeal is obtained with incubation for 18 h at moderate temperatures (22° or 25°C) and grain inoculum concentrations (0.8% w/v).
AFRIKAANSE OPSOMMING: In ontwikkelende lande soos Suid-Afrika, bestaan daar 'n groot behoefte aan voedsame suiwelprodukte wat stabiel is by kamer temperatuur aangesien 'n groot deel van die bevolking beperkte toegang tot verkoelingsfasiliteite het. Een so 'n produk is Kefir, 'n natuurlike gefermenteerde suiwelproduk wat sy oorsprong eeue gelede in China gehad het. Die mikroorganismes wat verantwoordelik is vir die fermentasie, is saamgebind in 'n koolhidraat matriks in die vorm van klein korrels. Hierdie korrels word verwyder uit die drankie voordat dit gedrink word, en word dan weer by vars melk bygevoeg vir 'n verdere fermentasie. Hierdie gefermenteerde produk het baie potensiaal vir massa-produksie, omdat die korrels natuurlik vermeerder, geen gesofistikeerde toerusting of kennis nodig is nie, en die finale produk hoogs aanvaarbare sensoriese eienskappe het. Die doel van die studie was om 'n inleidende ondersoek uit te voer om die optimum fermentasie toestande vir massakweking van korrels en die mees aanvaarbare sensoriese eienskappe te bepaal. Uit hierdie studie is gevind dat Kefirkorrel vermeerdering proporsioneel is tot die verhoging in inkubasie temperatuur in die gebied 18°, 22°, 25° en 30°C, met maksimum biomassa toenames van tot 500% vir Kefir wat vir 10 dae by 30°C geïnkubeer was. Gedurende fermentasie van Kefirkorrels in melk, word melksuur en ander metaboliete gevorm. Melksuur lei tot die verlaging van die pH van die melk, en veroorsaak stolling, wat noodsaaklik is vir die kenmerkende tekstuur en geur van Kefir, maar dien ook as 'n preserveermiddel. Daar is ook gevind dat melksuur produksie 'n direkte verband het met die inkubasie temperatuur en inokulum konsentrasie. Die monsters met Kefirkorrel inokulum konsentrasie van 2% (miv) wat vir 24 h by 25°C geïnkubeer is, het die optimale melksuur konsentrasies vir goeie kwaliteit Kefir bevat (pH van 4.4 - 4.6 en TA van 1.0 - 1.15%). Ander metaboliete wat belangrike geurkomponente van Kefir is, is asetaldehied, diasetiel, etanol, asetoon en 2-butanoon. Hierdie metaboliete is bepaal en geëvalueer met bodamp gaschromatografiese tegnieke gedurende die fermentasie, wat 'n goeie resolusie en skeiding gelewer het. In hierdie studie is slegs asetaldehied, etanol en asetoon as hoof Kefir metaboliete gevind. Die analitiese data is verder vergelyk met die sensoriese data van die hoof sensoriese komponente, soos bepaal deur 'n opgeleide sensoriese paneel, om die mees gunstigde fermentasie parameters te bepaal. Die geëvalueerde eienskappe was suurheid, soetheid, botterigheid, romerigheid, joghurt geur, koeismaak, gas inhoud, gisagtigheid, gladheid en algehele aanvaarbaarheid. Uit hierdie data is gevind dat daar wel 'n sterk korrelasie bestaan tussen die analitiese en sensoriese resultate, en dat paneellede in staat was om die suurheid, as gevolg van die gevormde melksuur, te bepaal. Algehele aanvaarbaarheid is definitief gekoppel aan romerigheid, daarom word volroommelk Kefir verkies bo die wat met afgeroomde melk berei is. Die data uit hierdie studie het ook getoon dat Kefir met optimale sensoriese eienskappe verkry is na 'n inkubasietyd van 18 h by "matige temperature" (22° of 25°C) en 'n Kefirkorrel inokulum van 0.8% (mIv).
Chanadang, Sirichat. « Sensory evaluation and consumer acceptability of novel fortified blended foods ». Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35459.
Texte intégralFood, Nutrition, Dietetics and Health
Edgar Chambers IV
Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sensory properties are one of the important determinants for the success of the new FBFs. Therefore, sensory testing was conducted to determine the potential of novel FBFs to be used as supplementary food compared with FBF currently used in food aid programs. Descriptive sensory analysis was performed on novel FBFs along with the traditional FBF (Corn soy blend plus; CSB+) to determine sensory characteristics of each FBF. Results showed that novel FBFs had more pronounced toasted characteristics and higher sweetness than CSB+, due to the higher temperature during extrusion process and the addition of sugar in the novel formulation. In addition, novel FBFs that had higher amount of legumes (e.g. soybean, cowpea) in their formulations, especially for all sorghum cowpea blends, showed higher intensity in beany characteristics. Sensory shelf-life testing showed that novel FBFs could have shelf lives at least 2 years with no detection of off-note characteristics and these was comparable to the shelf life of the current FBF (CSB+). Sensory testing was also performed with target populations: children who eat the food and care givers who prepare it, during a 20-week field trial to determine the acceptability and preference of novel FBFs and current FBF. Results showed that all novel FBFs were highly preferred or accepted by children, even though, some of them might need longer time and more exposures to allow children to have more experience and be familiar with the food before being satisfied or preferred that food. In contrary, CSB+ that had bland flavor tended not to be well accepted and highly preferred by children compared to novel FBFs. Moreover, giving children more opportunities to consumed food prepared from CSB+ did not help to improve its acceptability or preference. Data from household visits and interview sessions showed that porridges prepared from novel FBFs required less cooking time than CSB+ and no additional ingredients needed to be added compared to CSB+ where sugar and milk were common additions. Finding from this research indicated that novel FBFs have high potential to be used successfully as supplementary food with comparable shelf life, and higher acceptability and preference to FBF currently used in food aid programs. In addition, the simple cooking of novel FBFs make them valuable to caregivers who have limited time and access to energy sources and nutrient-rich ingredients.
Kim, Joseph. « Quantitative sensory testing for evaluation chronic arthritis or local anesthesia ». Thesis, Boston University, 2013. https://hdl.handle.net/2144/12136.
Texte intégralBackground: Properly functioning sensory systems are crucial in perception of external stimuli. Different modalities such as touch, temperature, and pain can only be appreciated with intact sensory pathways from the peripheral receptors to the cerebral cortex via the spinal cord. Pain is a sensory response to noxious, tissue damaging stimuli. It is an essential protective response for survival. However, abnormalities in sensory function may lead to hyposensitization or hypersensitization to a stimulus, which may cause numbness or pain respectively. Juvenile Idiopathic Arthritis (JIA) is a condition characterized by inflammation of the joints, resulting in stiffness and pain. The etiology of JIA is not well known, and little is understood about the associated changes in sensory function that may be present. In this study, we use quantitative sensory testing (QST) as a validated measure to assess local and global changes in sensory function in JIA patients. [TRUNCATED]
Katzir, Irena. « Sensory and dietary quality of fiber-beef blends ». Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/43898.
Texte intégral
Recently, there has been an increased interest in manufacturing high fiber Foods. Beef
patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers
(1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively
evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in
vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of
protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase,
the meat blends were different (P < 0.05) from the in their apparent amount exudate,
fat to lean ratio and integrity. Less significant was the difference in color, both visual
and objective, with the beef-barley blend tending to be darker and the beef-lupran
product tending to be brighter within 14 days oF storage. The sensory panel scored
meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy
flavor of barley was especially detectable. Mouthfeel was not significantly altered
(P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and
tougher than the control. However, these results were not confirmed by objective measurements.
Cooking losses and quantity of measured exudate For meat blends were similar
to the control. Neither lupran nor barley had a significant antioxidative effect. The meat
blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control
diets. However, the amount of added fiber was too low to significantly affect serum or
liver cholesterol.
Master of Science
Nakano, Kumiko. « Study on sensory evaluation instrument for describing comprehensive palatability and preference ». Kyoto University, 2014. http://hdl.handle.net/2433/185213.
Texte intégral0048
新制・課程博士
博士(農学)
甲第17988号
農博第2035号
新制||農||1019(附属図書館)
学位論文||H26||N4813(農学部図書室)
80832
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 伏木 亨, 教授 保川 清, 教授 安達 修二
学位規則第4条第1項該当
NATALETTI, SARA. « Design And Evaluation Of Sensory Stimulation Patterns For Enhancing Spatial Awareness ». Doctoral thesis, Università degli studi di Genova, 2021. http://hdl.handle.net/11567/1047490.
Texte intégralGabrielli, M. « CHEMICAL MARKERS FOR THE EVALUATION OF SENSORY AND ANTIOXIDANT PROPERTIES OF WINES ». Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/230019.
Texte intégralBergh, Alexandra Jane. « Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality ». Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.
Texte intégralENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “fruity” (specifically “apricot jam”, “cooked apple”, “raisin” and “lemon/lemon grass”), “woody”, “caramel/ vanilla” and “honey-like” aromas. The flavour can be described as distinctly “fynbos-floral”, “fynbos-sweet” and “woody”, including hints of “lemon/lemon grass” and “hay/dried grass”. The results of the sensory study were used to create a C. intermedia sensory wheel and lexicon, and an elementary grading system that categorised samples into “good”, “average” and “poor” sensory quality was proposed. Physicochemical parameters, i.e. soluble solids (SS) content, absorbance as a measure of colour, and turbidity, were evaluated as possible rapid predictors of sensory quality. High SS content, absorbance and turbidity correlated strongly with “poor” sensory quality. A linear relationship existed between the physicochemical parameters. The effect of fermentation temperature (70, 80 and 90°C) and time (12, 16, 24, 36, 48 and 60 h) on the sensory and physicochemical characteristics of C. intermedia was determined on laboratory-scale. Increasing fermentation time increased the intensity of positive sensory attributes, while decreasing the intensity of negative sensory attributes. The SS content, colour and turbidity of infusions decreased with increasing fermentation time, while the SS content and turbidity of infusions increased with increasing fermentation temperature. Fermentation at 90°C for 36 h on laboratory-scale produced C. intermedia with the best sensory properties, while preserving the SS content and colour of infusions. Fermentation at 70°C and 80°C required longer fermentation times for development of positive sensory attributes. Fermentation at 90°C was subsequently validated on commercial-scale. Laboratory-scale fermentation of the same batches of plant material was also carried out concurrently to allow direct comparison of the scale of fermentation on tea quality. Commercial-scale fermentation, despite increased variability as a result of increased batch volumes and heating difficulties, produced C. intermedia of “good” sensory quality after 24 and 36 h of fermentation. Increasing fermentation time had little effect on the SS content and colour of infusions of tea produced on commercial-scale, but turbidity increased significantly after 36 h. Thus, to produce C. intermedia with consistently good quality on commercial-scale, fermentation at 90°C for 24 to 36 h is recommended. Increasing fermentation time past 48 h should be avoided to prevent turbidity and the development of sensory attributes characteristic of over-fermented tea. However, due to the large variability of commercial-scale honeybush tea production, it is recommended that each batch be monitored between 24 and 36 h to determine when optimum fermentation has been obtained.
AFRIKAANSE OPSOMMING: Beperkte en wisselvallige beskikbaarheid van goeie gehalte heuningbostee noodsaak die optimisering van fermentasie parameters vir Cyclopia intermedia. Optimisering van fermentation parameters is op laboratorium skaal gedoen, gevolg deur validasie van die parameters op kommersiële skaal. Vooraf is die spesie-spesifieke sensoriese profiel en die fisies-chemiese eienskappe van C. intermedia tee bepaal. Die kenmerkende sensoriese profiel van C. intermedia kan beskryf word as soet en effens vrank met 'n kombinasie van "fynbos-blomagtige", "fynbos-soet", "vrugtige" (spesifiek "appelkooskonfyt", "gekookte appel", "rosyntjie” en “suurlemoen/sitroen gras"), "houtagtige", "karamel/vanilla" en "heuningagtige" aromas. Die smaak kan beskryf word as "fynbos-blomagtig", "fynbos-soet" en "houtagtig", met 'n tikkie "suurlemoen/sitroen gras" en "hooi/gedroogde gras". Die resultate van die sensoriese studie is gebruik om 'n C. intermedia sensoriese wiel en leksikon, asook 'n basiese graderingstelsel wat tee monsters in "goeie", "gemiddelde" en "swak" sensoriese kwaliteit klassifiseer, te ontwikkel. Fisies-chemiese parameters: oplosbare vastestof (SS) inhoud; absorbansie as 'n maatstaf van kleur; en troebelheid, is geëvalueer as moontlike indikasies van sensoriese kwaliteit. Hoë SS inhoud, absorbansie en troebelheid waardes het sterk met "swak" sensoriese kwaliteit gekorreleer. 'n Lineêre verwantskap bestaan tussen die fisies-chemiese parameters en kwaliteit. Die effek van fermentasie temperatuur (70, 80 en 90°C) en -tyd (12, 16, 24, 36, 48 en 60 h) op die sensoriese en fisies-chemiese eienskappe van C. intermedia is op laboratorium skaal bepaal. Verlenging van fermentasie tyd het die intensiteit van die positiewe sensoriese eienskappe verhoog, terwyl dit die intensiteit van negatiewe sensoriese eienskappe verminder het. Die SS inhoud, kleur en troebelheid van die tee het met verlengde fermentasie tyd afgeneem, terwyl die SS inhoud en troebelheid met verhoging van fermentasie temperatuur toegeneem het. Fermentasie by 90°C vir 36 h op laboratorium skaal het tee met die beste sensoriese eienskappe geproduseer, met behoud van die SS inhoud en kleur. Fermentasie by 70°C en 80°C het 'n langer fermentasie tyd vir die ontwikkeling van positiewe sensoriese eienskappe vereis. Fermentasie by 90°C is daaropvolgens op kommersiële skaal uitgevoer, met gelyktydige laboratorium skaal fermentasie van dieselfde plantmateriaal lotte om die direkte effek van die skaal van fermentasie op tee kwaliteit te bepaal. Kommersiële fermentasie, ten spyte van verhoogde wisselvalligheid as gevolg van groot volumes tee en probleme met verhitting, het tee van "goeie" sensoriese kwaliteit na fermentasie periodes van 24 en 36 h geproduseer. Verlenging van fermentasie tyd het min uitwerking op die SS inhoud en kleur van kommersiel gefermenteerde tea gehad, maar troebelheid het beduidend na 36 h toegeneem. Fermentasie by 90°C vir 24 - 36 h word gevolglik aanbeveel om tee met goeie gehalte op kommersiële skaal te produseer. Fermentasie vir langer as 48 h moet vermy word om troebelheid te voorkom en die ontwikkeling van sensoriese eienskappe kenmerkend van oor-gefermenteerde tee te vermy. As gevolg van faktore wat groot variasie in kommersiële skaal heuningbostee produksie kan teweegbring, word aanbeveel dat elke produksielot tussen 24 en 36 h gemonitor word om die optimum fermentasie tyd te bepaal.
Temple, Elizabeth C., of Western Sydney Hawkesbury University et Faculty of Science and Technology. « Aspects of the development of the sense of taste in humans ». THESIS_FST_xxx_Temple_E.xml, 1999. http://handle.uws.edu.au:8081/1959.7/61.
Texte intégralMaster of Science (Hons)
Johnson, Daryan Stefon. « Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life ». Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/49695.
Texte intégralMaster of Science in Life Sciences
Potts, Hayley Lynn. « Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk ». Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/80441.
Texte intégralMaster of Science in Life Sciences
Keogh, Grant Alexander. « The influence of the placement and removal of fixed orthodontic appliances on sensory detection threshold response of teeth as measured by an electric pulp tester ». Thesis, The University of Sydney, 1990. http://hdl.handle.net/2123/4835.
Texte intégralKnoth, Sharon K. « Essential accommodations for students with sensory impairments : perceptions from the field ». Virtual Press, 2006. http://liblink.bsu.edu/uhtbin/catkey/1354646.
Texte intégralDepartment of Special Education
Hart-Schubert, Patrice. « An evaluation of sensory comfort components of survey questionnaires used for indoor environment problems in buildings ». Thesis, Virginia Tech, 1994. http://hdl.handle.net/10919/45051.
Texte intégralThe research questions involved in the selection of survey questionnaires are explored by examining sixteen indoor environment survey questionnaires. A meta-evaluation reveals that these questionnaires have three major functions, proactive, reactive, and re-evaluative studies.
Finally, the methods used to analyze survey questionnaires for reliability and validity are examined. An analysis of variance shows that the order in which questions were presented did not affect responses. The reliability of the measures tested ranged from poor to good. Examination of content and face validity by expert and untrained judges demonstrates inconsistencies in common or accepted meanings of the measures considered in evaluating the indoor environment. Analysis of construct validity indicates that not all survey questionnaire variables were categorized under their expected dimensions.
Contrary to advice found in the literature, this thesis suggests that the practice
of combining items from different questionnaires is problematic. Finally, in
buildings with known problems we can expect a relatively high degree of
reliability and validity. However, the utility of such questionnaires in
inventorying and assessing buildings without known problems will prove to be questionable.
Master of Urban and Regional Planning
Hamilton, Alexander. « Non-invasive imaging techniques and evaluation of sensory neuronal protection by N-acetylcysteine ». Thesis, University of Manchester, 2011. https://www.research.manchester.ac.uk/portal/en/theses/noninvasive-imaging-techniques-and-evaluation-of-sensory-neuronal-protection-by-nacetylcysteine(552b129a-5491-45b6-9f9d-c9dcff2c3e43).html.
Texte intégralBoza, Arauz Andrea. « Evaluation of Chemical, Physical, and Sensory Properties of Tortillas Prepared from Nixtamalized Oats ». BYU ScholarsArchive, 2019. https://scholarsarchive.byu.edu/etd/9058.
Texte intégralVierck, Kelly. « Evaluation of the role of marbling texture on beef palatability ». Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35777.
Texte intégralDepartment of Animal Sciences and Industry
Travis G. O'Quinn
The objective of this research was to evaluate the role of marbling texture on beef palatability, muscle histology, and collagen characteristics of beef strip loin steaks. Beef strip loins (n = 117) were selected from three quality grade treatments [Top Choice (Modest[superscript 00] – Moderate[superscript 100] marbling), Low Choice (Small[superscript 0] – Small[superscript 100] marbling), and Select (Slight[superscript 0] – Slight[superscript 100] marbling)] to equally represent three different marbling texture groups: fine, medium and coarse, via visual appraisal with the USDA marbling texture standards. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. There were no differences (P > 0.05) among marbling texture treatments for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness as well as higher (P < 0.05) for initial juiciness than medium textured steaks. This minimal impact on palatability was further supported through evaluation of muscle histology and collagen traits. Marbling texture did not affect collagen characteristics, as coarse marbled steaks were similar (P > 0.05) to both fine and medium marbled steaks for soluble collagen, insoluble collagen, and total collagen content. Furthermore, all marbling texture groups (fine, medium, and coarse) performed similarly (P > 0.05) during the peak thermal transition phase of the perimysial fraction of collagen. However, marbling texture impacted (P < 0.05) adipocyte cross-sectional area, where coarse steaks had larger adipocytes in comparison to fine marbled steaks, but medium marbled steaks were similar (P > 0.05) to both coarse and fine marbled steaks. Similarly, quality grade affected adipocyte size, as Top Choice and Low Choice possessed larger (P < 0.05) adipocytes than Select steaks. However, marbling texture did not impact (P > 0.05) perimysial thickness. Additionally, marbling texture did not affect the percentage of myosin heavy chain (MHC) Type I fibers within each steak. However, medium marbled steaks possessed a greater (P < 0.05) percentage of MHC Type 2A fibers than both fine and coarse marbled steaks. The opposite trend was displayed in the percentage of MHC Type IIX fibers, as fine and coarse marbled steaks possessed more (P < 0.05) MHC Type IIX fibers in comparison to medium marbled steaks. There were no differences (P > 0.05) among quality grades for fiber type or marbling texture and quality grade for fiber cross-sectional area. Results from this study indicate marbling texture has minimal impact on eating quality and muscle histology; therefore coarse marbled carcasses should not be excluded from current and future branded beef programs.
Apelman, Linnea. « Hur beskrivs sensoriska egenskaper inom deskriptiv analys ? : En kvantitativ tvärsnittstudie av artiklar publicerade 1974-2019 ». Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-179774.
Texte intégralBackground 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.
Prado, Mirian Souza. « Elaboração de um refrigerante sabor laranja com adição de isolado proteico de soro de leite ». Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/621.
Texte intégralCurrently consumers are very concerned about health, but is not willing to compromise the flavor, so the product must contain ingredients that provide your "wellness", to ensure the benefits of the drink without harming the sensory characteristics. Thus, we developed a type soda drink orange flavor with added protein isolate, whey, bottled in PET (poly (ethylene terephthalate)) and stored at room temperature for 90 days. We attempted to establish a production process simple to manufacture easily adaptable refrigerant in process lines. Were performed periodically during storage at room temperature, physico-chemical, microbiological and sensory product. The analysis results showed good sensory acceptability, standing between the hedonic terms "like moderately" and "like very much". The physical-chemical analysis showed pH 3.53, 11.5 °Bx and 224 mg citric acid per 100 ml of beverage and having the following composition hundredth: 0.501% protein, 88.9% moisture, ash 0.084 and carbohydrate 10,5%. During the storage period the beverage obtained absence of micro-organism. The results showed that this product is stable when stored at room temperature for 90 days. Thus, it is concluded that an alternative beverage prepared in the introduction of whey protein in the refrigerant, thereby becoming a beverage with superior nutritional value and with the same amounts of calories compared with refrigerant and some orange juices found in consumer market.
Swaney-Stueve, Marianne. « Descriptive analysis by children, inexperienced and experienced adults, and comparisons among the groups / ». free to MU campus, to others for purchase, 2001. http://wwwlib.umi.com/cr/mo/fullcit?p3036863.
Texte intégralZadeh, Seyed Amirsaleh Saleh, et Jean Greyling. « The selection and evaluation of a sensory technology for interaction in a warehouse environment ». Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/13193.
Texte intégralNygren, Tobias. « Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques / ». Örebro : Örebro universitetsbibliotek, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-56.
Texte intégralArding, Fredrik. « Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons ». Thesis, Linköpings universitet, Teknisk biologi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119767.
Texte intégralGruenfelder, Catherine A. « Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil ». Thesis, College of Saint Elizabeth, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1555163.
Texte intégralA diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.
Castelo, Paula Catarino. « The influence of a fun packaging on children’s sensory evaluation of a healthy product ». Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/11620.
Texte intégralThis study aims at deepening the knowledge about the influence of packaging on children, more specifically about the impact it has on the post-consumption evaluation they do of the products. The experiment was done through individual interviews to 101 children in Portugal, between 7 and 10 years-old, using a paired comparison technique. Children had to choose between the apples of two different packages - one fun, targeted at children and one more simple and adult-like; although they did not know that inside the package it was the same apple on both. The results suggested that the fun packaged apple tastes better and is more likely to be requested at the supermarket. However, no inferences could be done in terms of differences in the evaluation of smell and sweetness of both apples. Moreover, it was found that the influence on children that live in the rural region is smaller than on those that live in the more urbanized area. In this sense, and since the study was done using a fruit, these findings may reinforce the use of packaging as a tool to promote healthier eating habits on children and they also show its importance in-store and their role in influencing children’s decisions and perceptions.
Van, Wyk Juliette. « The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market ». Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51989.
Texte intégralENGLISH ABSTRACT: The rapid urbanisation of the African population has led to the establishment of large low-income communities in and around almost every major town and city in South Africa. Several factors prevent these people from producing or obtaining their traditional fermented milk drink, Maas (Amasi), often resulting in the occurrence of malnutrition in low-income urban African communities. A product with the potential to satisfy the demand for a fermented milk product is Kefir. Kefir, a self-carbonated fermented milk, is commonly manufactured by fermenting unpasteurised or pasteurised milk with re-usable Kefir grains. These Kefir grains consist of a combination of mainly lactic acid bacteria and yeasts. Neither Kefir, nor Kefir grains are as yet marketed in South Africa, thus creating an excellent opportunity to launch these products locally. It is often difficult for the low-income communities to obtain high quality unpasteurised or pasteurised milk, resulting in a serious health risk. The inhibitory activity of Kefir towards certain spoilage and pathogenic microorganisms was, therefore, studied. Strains of Escherichia coli, Staphylococcus aureus, Bacillus cereus, Usteria monocytogenes and Clostridium tyrobutyricum were inoculated (10 ³ - 10 ⁴ cfu.ml⁻¹ ) into pasteurised milk together with Kefir grains (18 gram per litre) and incubated at 25°C. Uninoculated milk samples and milk samples inoculated only with test organisms served as controls. Growth of all the test organisms were inhibited substantially (>-99.9%) in Kefir over the 30 h incubation period and substantial reductions in microbial log cycles were observed for many of the organisms. This coincided with a steep decrease in pH (6.57 - 4.06) and increase in titratabie acidity (0.20 - 0.72%). If Kefir is eventually marketed to low-income urban African consumers, it will have to compete with Maas and, therefore, comparative sensory testing of Kefir and Maas was conducted. The differences in the sensory properties of Kefir, 'laboratory' Maas (representing traditional Maas) and commercial Maas (containing thickener, colourants and flavourants) were determined by a trained panel. These characteristics were identified as "yeasty" and "cowy" tastes (p < 0.05), "effervescence" (p < 0.01), as well as "sourness," "creaminess" and "smoothness" (p < 0.001). The effect of different incubation temperatures (25°, 30° and 35°C) on the Kefir sensory properties was studied to simulate the effect of the large temperature variations that would be found in the dwellings of low-income African urbanites. The "sourness" and "creaminess" of the Kefir was found to increase with increase in incubation temperature but no strong off-flavours were found to develop. Sensory preference testing was conducted by consumer panels consisting of panellists of different ages and population groups to indicate whether the specific panels significantly prefer Kefir, commercial Maas or laboratory Maas. It was found that commercial Maas was significantly (p < 0.001) preferred to Kefir by young African urbanites. Adult Africans, who presumably still have traditional taste preferences, however, equally (p > 0.05) preferred Kefir and laboratory Maas, identifying this segment of the African population as the appropriate starting target market for Kefir. Kefir and laboratory Maas were also tested for preference by a wider panel consisting of people (aged between 18 and 25) representing the different population groups in South Africa. Kefir and laboratory Maas were preferred equally (p > 0.05) by all the groups. Several arguments supporting Kefir marketing to the low-income urban African population of South Africa have been identified. These include: Kefir's ease of preparation; the re-usability of Kefir grains and subsequent affordability; good packaging, distribution and storage possibilities; Kefir's acceptability by lactoseintolerant individuals; high nutritional value; the inhibitory activity of Kefir against potential spoilage and pathogenic organisms and subsequent enhanced safety and keeping ability; and Kefir's acceptable refreshing taste.
AFRIKAANSE OPSOMMING: Die toenemende verstedeliking van Swart Suid-Afrikaners het gelei tot die vestiging van groot lae-inkomste gemeenskappe in en om die meeste groot dorpe en stede. Verskeie faktore verhoed dat hierdie gemeenskappe hul tradisionele gefermenteerde melk, naamlik Maas (Amasi), self kan maak of koop. Dit lei dikwels tot wanvoeding onder lae-inkomste stedelike Swart verbruikers. Kefir het die potensiaal om te voorsien in die vraag na 'n gefermenteerde melk produk in lae inkomste stedelike Swart gemeenskappe. Kefir is 'n selfgekarboneerde, gefermenteerde melk wat vervaarding word deur die fermentasie van ongepasteuriseerde of gepasteuriseerde melk met herbruikbare Kefirkorrels. Hierdie Kefirkorrels bestaan uit 'n kombinasie van hoofsaaklik melksuurbakterieë en giste. Kefir en Kefirkorrels word glad nie in Suid-Afrika bemark nie, en bied 'n fantastiese geleentheid om hierdie produkte plaaslik bekend te stel. Dit is dikwels moeilik om hoë kwaliteit ongepasteuriseerde of gepasteuriseerde melk in lae-inkomste gemeenskappe te verkry. Die risiko om siektes deur die verbruik van hierdie melk op te doen, bestaan dus. Om hierdie rede is die inhiberende effek van Kefir teenoor spesifieke bederf- en patogeniese bakterieë bestudeer. Rasse van Escherichia coli, Staphylococcus aureus, Bacillus cereus, Usteria monocytogenes en Clostridium tyrobutyricum is geïnokuleer (10 ³ - 10 ⁴ cfu.ml⁻¹) in gepasteuriseerde melk tesame met Kefirkorrels (18 gram per liter) en geïnkubeer by 25°C. Melkmonsters wat slegs geïnokuleer is met die toetsorganismes het as kontroles gedien. Die groei van al die toetsorganismes is substansieël geïnhibeer (>-99.9%) in Kefir gedurende die 30 h inkubasieperiode. Substansiële afnames in logsiklusgetalle is waargeneem vir baie van die organismes. Dit het gepaard gegaan met 'n skerp afname in pH (6.57 - 4.06) en toename in titreerbare suurheid (0.20 - 0.72%) vir die Kefirmonsters gedurende die 30 h inkubasieperiode. lndien Kefir bemark word aan lae-inkomste stedelike Swart verbruikers sal dit moet kompeteer met Maas. Vergelykende sensoriese toetse is dus uitgevoer. Die verskille in die sensoriese eienskappe van Kefir, 'laboratorium' Maas (verteenwoordigend van tradisionele Maas) en kommersiële Maas (wat verdikker, kleur- en geurmiddels bevat) is bepaal deur 'n opgeleide paneel en geïdentifiseer as die" "gis-" en "koeismake" (p < 0.05), die "gasserigheid" (p < 0.01) asook die "suurheid", "romerigheid" en "gladheid" (p < 0.001) van die monsters. Die effek van verskillende inkubasietemperature (25°, 30° en 35°C) op die sensoriese eienskappe van Kefir is bestudeer om die effek van die groot temperatuurvariasies wat in laeinkomste behuising mag voorkom, te simuleer. Daar is bevind dat die "suurheid" en "romerigheid" van Kefir toeneem met verhoging in inkubasietemperatuur terwyl geen afsmake ontwikkel nie. Sensoriese voorkeurtoetse is deur verbruikerspanele van verskillende ouderdomme en bevolkingsgroepe uitgevoer om te bepaal of die spesifieke panele 'n beduidende voorkeur toon vir Kefir, laboratorium Maas of kommersiële Maas. Daar is bevind dat stedelike Swart jongmense kommersiële Maas beduidend (p < 0.001) bo Kefir verkies. Swart volwassenes met verwagte tradisionele smaakvoorkeure het egter Kefir en laboratorium Maas ewe veel verkies (p > 0.05). Hierdie segment van die Swart bevolking is dus die geskikte teikenmark vir die bekendstelling van Kefir. Voorkeur vir Kefir en laboratorium Maas is ook getoets deur 'n paneel (ouderdom 18 - 25 jaar) wat bestaan uit mense van verskillende bevolkingsgroepe. AI die groepe het Kefir en Maas ewe veel verkies (p > 0.05). Verskeie argumente ten gunste van die bemarking van Kefir aan lae-inkomste stedelike Swart gemeenskappe in Suid-Afrika is geïdentifiseer. Dit behels die volgende: die gerief van Kefirvervaardiging; die herbruikbaarheid van Kefirkorrels en gevolglike bekostigbaarheid; goeie verpakkings-, verspreidings- en opbergingsmoontlikhede; Kefir se aanvaarbaarheid vir laktose-intolerante individue; Kefir se hoë voedingswaarde; die inhiberende aktiwiteit wat Kefir teenoor potensiële bederf- en patogeniese organismes het en die gevolglike verhoging in veiligheid en rakleeftyd van melk; en Kefir se aanvaarbare verfrissende smaak.
Modlich, Jessica D. « The Design and Evaluation of a Dynamic Compression Vest for Children with Autism ». The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1306842036.
Texte intégralRatau, Mmaphuti Abashone. « Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures ». Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2773.
Texte intégralThe aim of this study was to evaluate the physical, chemical and sensory characteristics of non-alcoholic pearl millet beverage produced using isolated and purified cultures of bioburden lactic acid bacteria (LAB). Traditional non-alcoholic pearl millet beverage (TNAPMB) was produced through spontaneous fermentation. The slurry was fermented for 36 h at 37°C while monitoring the microbial growth at 3 h interval. LAB were grown on deMan, Rogosa and Sharpe agar and identified using Vitek 2 system. The initial numbers of LAB were 7.04 log cfu/ml and increased to 8.00 log cfu/ml after 21 h. The beverage was dominated by LAB and contaminants and their survival was in succession. LAB from the genera Leuconostoc, Pediococcus, Streptococcus and Enterococcus were the main fermenting species in TNAPMB. Pearl millet extract (PME) was produced by hydrating pearl millet flour (PMF) with water (1:10, PMF:Water). To the mixture sprouted rice flour (10%), ground ginger (10%) and pectin (0.6%) were added. Stable PME was used in the production of plain non-alcoholic pearl millet beverage (PNAPMB). PME was pasteurized at 98°C for 30 min, hot filled and cooled to 25°C. The fluid was inoculated with Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum each at 0.05, 0.075 and 0.1%, respectively, using factorial design and fermented for 18 h at 37°C. The pH of the beverage ranged between pH 3.32 and pH 3.90. L. mesenteroides, P. pentosaceus, E. gallinarum, the interaction between L. mesenteroides and P. pentosaceus and the interaction between L. mesentoroides and E. gallinarum had a significant effect (p ˂ 0.05) on the pH of PNAPMB except the interaction between P. pentosaceus and E. gallinarum (p = 0.631). The total titratable acidity (TTA) of the beverage ranged from 0.50 to 0.72%. All cultures had a significant influence (p ˂ 0.05) on the TTA of the beverage with the exception of the interaction between L. mesenteroides and E. gallinarum (p = 0.102). However, Monte Carlo simulation showed that E. gallinarum caused an increase in the pH and a decrease in the TTA of the beverage. During fermentation, the pH of the beverage is desired to decrease while the TTA increases, hence E. gallinarum was removed. The interaction between L. mesenteroides and P. pentosaceus at 0.05% and 0.025%, respectively produced an acceptable PNAPMB with potential for commercialization. Furthermore, moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced by adding 4% of moringa (Moringa oleifera) leaf powder extract during the production of PNAPMB. The physicochemical, nutritional, microbial (LAB) and sensory characteristics of the PNAPMB, MSNAPMB and TNAPMB were determined. LAB were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log cfu/ml and 3.58 to 8.38 log cfu/ml in PNAPMB and SNAPMB, respectively. The pH of PNAPMB decreased from pH 5.05 to pH 4.14 while the pH of MSNAPMB decreased from pH 5.05 to pH 3.65 during the 18 h fermentation. The growth of LAB during fermentation had a significant effect (p < 0.05) on the pH of the beverages. The TTA increased from 0.14 to 0.22% and increased from 0.17 to 0.38%, in PNAPMB and MSNAPMB, respectively. The TTA of the beverage was affected significantly (p < 0.05) by the 18 h of fermentation. The protein content was 1.62, 2.17 and 1.50% in PNAPMB, MSNAPMB and TNAPMB, respectively. PNAPMB sample was deemed acceptable in comparison to the MSNAPMB. The total colour difference (ΔE) was 5.91 and 10.60 in PNAPMB and MSNAPMB, respectively in comparison to the TNAPMB. Volatile compounds with beneficial effect such as anti-inflammatory and anti-pathogenic properties were identified in the beverages. Principal component analysis indicated that the variations in characteristics of PNAPMB and MSNAPMB could be explained using total fat, saturated fat, total sugar, ash, moisture, proteins, chroma (C), hue and b*. The results showed that isolated pure cultures could be used as starter cultures in the production of non-alcoholic cereal beverages at a commercial level with predictable quality and safety properties.
Jalé, João Humberto Pereira da Silva Tavares. « Exploração de recursos vivos marinhos da costa portuguesa. Estudo de caso de pequenos tunídeos : merma ( Euthynnus alletteratus) e judeu (Auxis spp.) ». Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5306.
Texte intégralThe sea related activities always had great importance in Portugal, especially the fishing activity and the processing industry of marine products. However, in the last decades, the decrease of both activities has occurred, with a significant reduction in the number of fishermen and fishing fleet and a major reduction on the number of canning factories in activity, mainly due to the Common Fisheries Politics of EU. In this work, an analysis of the species which make up the food product that retains the case of Auxis spp. (Judeu) and Euthynnus alletteratus (Merma), captured on the Algarve coast and recovered through the process of appertised canning, in nearby Andaluzia, with the designation of "Melva de Andalucía". A sample of 128 individuals was analyzed, in terms of morphometric composition and feeding behavior. The analysis of capture volumes and selling prices variation, in harbor, from 1996 to 2010 was also performed. The assiduous presence of this species was verified, mainly in the summer months, mostly between July and September, when the surface water temperature is higher, although statistically it was not proven, showing similar population composition and feeding and reproductive behavior, in agreement with other authors Works, for the Mediterranean. A sensory evaluation to “Melva de Andalucía” with two other samples of appertised canned products commercialized in Portugal, of similar market segment was performed. The obtained results showed positive answer to the product acceptance by the tasters.
Wu, Veronica Tong. « Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute ». Thesis, Virginia Tech, 1996. http://hdl.handle.net/10919/36644.
Texte intégralTwo experiments were conducted to examine the effects of type of milk (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as prototypes for use in studies conducted in the Department of Food Science and Technology, Virginia Tech. In those studies, the effects of processing parameters on the quality of the custards were examined. The goal of all the studies was to develop shelf-stable lactose-reduced custard mixes that have potential for use in the foodservice industry.
In Experiment I, chemical, physical, and sensory characteristics of a dessert type baked custard, made with sucrose, were examined. In Experiment II, the same characteristics were examined for a cheese flavored, entree type custard made without sucrose. Results indicate that use of nonfat and nonfat, 70% lactose-reduced milk in place of whole milk decreased significantly total fat and cholesterol concentrations in both types of custard mixes. Lactose-reduced milk also decreased lactose and increased gala ctose concentrations. The egg substitute decreased total fat and cholesterol concentrations and increased protein concentration. In general, lactose reduction had little effect on the physical and sensory characteristics of both types of custards, but the egg substitute affected these characteristics. Custards made with the egg substitute had less intense yellow color and greater gel strength than those made with fresh, whole egg. These custards also were less bright and more uneven in color and had weake r egg flavor and aftertaste.
Based on results of this study, development of a lactose-reduced custard is feasible. However, additional studies are needed to examine potential for use of the formulations in the foodservice industry. Because the mixes could be used as bases for other types of products, such as custard pies, filled pastries, and quiches, studies that focus on development of those products could help define the niche for the mixes in the foodservice industry. Because of the trend in today1s market for reduced-fat, reduc ed-cholesterol foods, additional studies could be done to examine the effects of various types of egg substitutes on the quality of the custards.
Master of ScienceHughson, Angus. « Cork and talk the cognitive and perceptual bases of wine expertise / ». Connect to full text, 2003. http://hdl.handle.net/2123/490.
Texte intégralTitle from title screen (viewed Apr. 24, 2008). Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy to the Dept. of Psychology, Faculty of Science. Includes bibliography. Also available in print form.
Bala, Soumya. « Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation ». Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16270.
Texte intégralDepartment of Food Science
Karen A. Schmidt
Milk proteins are excellent sources of sulfur-containing amino acids methionine and cysteine, in particular whey proteins. Cysteine is synthesized from methionine by γ-cystathionase. However, cysteine has to be included in the diets of certain subpopulations due to diminished γ-cystathionase activity. Cysteine, a heat- liable amino acid, may lose bioavailability during thermal processing. The objective of this research was to enhance cysteine content in yogurt while maintaining its quality. First, yogurt mixes were formulated to a total solids content of 12.5% with nonfat dry milk (NDM) (N) or a combination of NDM (10%) and whey protein isolate (WPI) (2.5%) (W), and processed at 70°C (20 min) (70) or 90°C (7 min) (90). Yogurt was prepared and maintained at 4oC for 60 days. Three replications were performed and data were analyzed using SAS®. The W mixes had 65%, 32% and 190% more cysteine, true protein and whey protein contents respectively, compared to N mixes prior to processing. However in day 1 yogurt, the highest cysteine content (398.3 mg/L) was found in the W70 yogurt and its gel quality was comparable to the N90 yogurt except for firmness. During a 60 day storage period the W70 and N90 were similar in gel quality except for firmness. Secondly, a hedonic test was done on the W70 (HC) and N90 (LC) yogurts which had been reformulated to contain sugar and vanillin. One replication was performed and data were analyzed using SAS®. The LC and HC yogurts did not vary in liking of flavor (6.1), aftertaste (6.1) and overall acceptability (6.3) corresponding to the words of “like slightly” when compared. However, the appearance of the LC yogurt was liked more than the HC yogurt (6.7 vs. 6.1) whereas the thickness of HC yogurt was liked more than the LC yogurt (6.4 vs. 5.8). These results suggest that addition of WPI along with lower process treatment resulted in yogurt with enhanced cysteine; however, further studies may be needed to optimize the WPI addition to improve the visual characteristics of the yogurt for consumer acceptance.
Neto, Luis Gomes de Moura. « Powder mombin (Spondias mombin L.) atomized : Physical, physicochemical and sensory evaluation of the hygroscopic behavior ». Universidade Federal do CearÃ, 2011. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=6392.
Texte intégralThe hog plum is a fruit that has good physical-chemical and sensory properties, which give it great acceptance by consumers and industry, and presents excellent nutritional quality. It has sugars, vitamin A and C. In this context, this study aimed to apply the process of atomization in hog plum pulp, using two experimental designs, analyzing the process variables on the yield and quality of the product powder. Following the studies of the powders obtained before their physical characteristics, physical-chemical, hygroscopic, and sensory acceptance of a drink (cajà tropical reconstitutedjuice). After acquiring the pulp, it was taken to the laboratory Quality Control and Drying of the DTA / CCA / UFC Fortaleza, where they were stored under refrigeration until the beginning of the process of getting the dust. We used two experimental designs: maltodextrin and / or lecithin as an adjuvant agent. After obtaining parse the parameters of moisture, pH, soluble solids, SS / TA, titratable acidity, total and reducing sugars and colorimetric analysis. Regarding the post, who had maltodextrin and lecithin in the composition stood out from the others in most determinations of physical and physicochemical and sensory attributes, was not only obtained good reputation in the attribute flavor. Among the mathematical models used for the adjustment of adsorption isotherms, the BET model adjusted better to the experimental data of maltodextrin powders with less error and higher correlation coefficient. For the powder with maltodextrin, lecithin, Henderson presented the model is more adjusted, except at a temperature of 40  C, than the oneusing the Oswin model. Thus, one can conclude that the application of lecithin in the process of obtaining caja atomized powder is favorable, given the prominence of the post with lecithin in its chemical composition and physical need to study to improve the taste attribute. The spray-dryer process is a good alternative to enjoy the surplus in the production of caja.
O cajà à um fruto que apresenta boas propriedades fÃsico-quÃmicas e sensoriais, o que lhe conferem Ãtima aceitaÃÃo pelo consumidor e pela indÃstria, alÃm de apresentar excelente qualidade nutricional, contendo aÃÃcares, vitamina A e C. Neste contexto, este trabalho teve como objetivo a aplicaÃÃo do processo de atomizaÃÃo em polpa de cajÃ, por meio de dois delineamentos experimentais, analisando as variÃveis do processo sobre o rendimento e qualidade do produto em pÃ. Seguindo os estudos relativos aos pÃs obtidos diante das suas caracterÃsticas fÃsicas, fÃsico-quÃmicas, higroscÃpicas e, aceitaÃÃo sensorial de uma bebida (suco de cajà tropical reconstituÃdo). ApÃs adquirir a polpa, a mesma foi levada ao laboratÃrio de Controle de Qualidade e Secagem do DTA/CCA/UFC em Fortaleza, CE, onde foram armazenadas em refrigeraÃÃo atà o inÃcio do processo de obtenÃÃo do pÃ. Foram utilizados dois delineamentos experimentais: a maltodextrina e/ou lecitina como agente adjuvante. ApÃs a obtenÃÃo foi possÃvel analisar os parÃmetros de umidade, pH, sÃlidos solÃveis, SS/AT, acidez titulÃvel, aÃÃcares totais e redutores e anÃlise colorimÃtrica. Em relaÃÃo aos pÃs, os que possuÃam maltodextrina e lecitina em sua composiÃÃo se destacaram dos demais na maioria das determinaÃÃes fÃsicas, e fÃsico-quÃmicas, e dos atributos sensoriais, sà nÃo tendo sido obtidos bons conceitos no atributo sabor. Dentre os modelos matemÃticos aplicados para o ajuste das isotermas de adsorÃÃo, o modelo de BET se ajustou melhor aos dados experimentais dos pÃs com maltodextrina com menor erro e maior coeficiente de correlaÃÃo. Para o pà com maltodextrina e lecitina, o modelo de Henderson apresentou-se mais ajustado, com exceÃÃo na temperatura de 40ÂC, do que utilizando o modelo de Oswin. Assim, pode-se concluir que a aplicaÃÃo da lecitina no processo de obtenÃÃo de cajà em pà atomizado à favorÃvel, diante do destaque dos pÃs com lecitina em sua composiÃÃo quÃmica e fÃsica, necessitando estudar para melhorar o atributo sabor. O processo de spray-dryer constitui-se de uma boa alternativa para aproveitar o excedente da produÃÃo de cajÃ.
Hsu, Chih-chien, et 徐志杰. « Sensory evaluation of sorghum spirit ». Thesis, 2010. http://ndltd.ncl.edu.tw/handle/20553770247011183341.
Texte intégral臺灣大學
食品科技研究所
98
Sorghum spirit is the representative distilled spirit in Oriental society. The objective of this project is to establish the judging procedures of sorghum spirit. Commercial sorghum spirits were analyzed for total acid, volatile acidity, total esters, and fusel oil. The volatile compounds were quantified and qualitative in the commercial sorghum spirits using gas chromatography-mass spectrometry (GC-MS). Six panelists were selected and trained, and those who conducted to characterize sensory attributes of commercial sorghum spirits by descriptive analysis, and established the judging procedures. The descriptive analysis include visual(limpid, suspensions), nose(complex, balance, intensity, nose tingle, taint), taste(complex, balance, intensity, nasal effects, taint). The 18 commercial sorghum spirits were scored by scoresheet of sorghum spirit. Principal component analysis(PCA)indicated that nose-balance(r=0.815)and taste-balance(r=0.899)had the highest positive correlation. The highest positive correlation factor in sorghum spirits is balance by sensory evaluation. Six acids, eleven alcohols, forty esters, eight carbonyl compounds, eighteen miscellaneous were qualitative by GC-MS, and used to explain the description of volatile compounds. PCA indicated that acid had higher negative correlation(r=-0.768), ester and carbonyl compound had positive correlation(r≧0.568). There four prime esters in sorghum spirits. Esters were quantified and showed the prime aroma in sorghum spirits. Ethyl caproate were quantified and qualitative in the commercial sorghum spirits using GC-MS. The optimal conditions of solid phase microextraction(SPME)are fiber-DVR/CAR/PDMS(50/30μm), salt 2%, temperature 40 ℃, absorption time HS-SPME: 60min and DI-SPME:30min, alcohol was diluted by deionized water -HS-SPME :15%(v/v) and DI-SPME:5%(v/v). The sorghum spirit scoresheet indicated that flavor in sorghum spirits and can be used to scored. Keywords: Sorghum spirit, sensory evaluation, solid phase microextraction(SPME), principal component analysis(PCA), gas chromatography-mass spectrophotometer
CHEN, LI-XIN, et 陳立信. « Studies on the tea sensory evaluation ». Thesis, 1993. http://ndltd.ncl.edu.tw/handle/54823081459115611926.
Texte intégralBarnes, Debbie L. « Consumer and descriptive panel analysis of commercial yogurts ». Thesis, 1990. http://hdl.handle.net/1957/27626.
Texte intégralGraduation date: 1991
Mokwena, Moshadiwa Germina. « The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon ». Diss., 2003. http://hdl.handle.net/2263/26904.
Texte intégralDissertation (M Inst Agrar ( Food Production and Processing))--University of Pretoria, 2005.
Food Science
unrestricted
Wong, Hiu Yu. « The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon ». Diss., 2003. http://hdl.handle.net/2263/26905.
Texte intégralSanchez, Nora B. « Analytical and sensory evaluation of hop varieties ». Thesis, 1990. http://hdl.handle.net/1957/27074.
Texte intégralGraduation date: 1990
Sims, Tiffany. « Evaluation of postural stability using sensory organization test ». Thesis, 2004. http://library1.njit.edu/etd/fromwebvoyage.cfm?id=njit-etd2004-015.
Texte intégralWiseman, Jennifer Jo. « The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions ». Thesis, 1991. http://hdl.handle.net/1957/27063.
Texte intégralGraduation date: 1992
Savant, Lotika. « Suppression of sourness in binary and tertiary model mixture solutions ». Thesis, 2001. http://hdl.handle.net/1957/25906.
Texte intégralGraduation date: 2002
Janto, Mimi. « Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis ». Thesis, 1997. http://hdl.handle.net/1957/27243.
Texte intégralGraduation date: 1998
Briggs, Judith A. « Sensory evaluation and shelf-life modeling of ground coffee ». Thesis, 1999. http://hdl.handle.net/1957/27777.
Texte intégralGraduation date: 2000
Yu, Chain-Li, et 余佳俐. « Sensory evaluation and chemical constituents in Taiwan oolong teas ». Thesis, 2012. http://ndltd.ncl.edu.tw/handle/78347862420398392729.
Texte intégral國立中興大學
食品暨應用生物科技學系所
100
Tea is grown in more than thirty countries worldwide that is originated in South East Asia. The quality and the commercial value of tea are closely related to human sensory evaluation of tea infusion which includes, leaf appearance, color, aroma, taste, and mouthfeel of the tea infusion. The aroma and taste of tea infusion are the most important attributes among these indicators. Whether these indices are directly related to chemical constitutes remains to be established. The composition and sensory evaluation of tea can also be affected by geographical location, cultivar species, season of harvest, and the age of the leaves. The aim of this study was to characterize popular Taiwanese teas including Chin-Shin-Oolong, Chin-Shin-Dapan, Tie-Kuan Yin, Shy-Jih Chue, Jin-Xuan, Tsue-Yu. Tea samples harvested in different seasons or collected from different areas with different altitudes were collected and compared. The sensory evaluation of tea samples was performed by a panel of certified experts from the Tea Research and Extension Station (TRES) in Taiwan. The chemical constituents of various tea infusions were analyzed by Gas chromatography/mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The association between the sensory scores, the altitude and season of different teas were also investigated.