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(a) and (b): Summary of Results from Hedonic Rating Test Taken for T-Style Patty (Adapted from UTT, BAFT, B.Sc. Food Science and Technology, Student Project for PROJ2005 Capstone, 2012).
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This paper discusses the comprehensive and practical training that was delivered to students in a university classroom on how sensory evaluation can be used to determine acceptability of food products. The report presents how students used their training on sensory evaluation methods and analysis and applied it to improving and predicting acceptabi...
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The impact of environmental issues is influenced by agricultural waste from agriculture. To prevent the long-term issue, the development of a value-added product from the agricultural by-product has been highlighted by the novel technology, scientific theory pathway, and food science application. Banana peel and banana blossom have been classified...
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... Each panelist was provided with 2-3 potato tubers of each sample. Potato tubers were assessed for their taste, aroma, texture, peeling easiness and softness using the nine-point Hedonic scale ranging from 1 = Dislike extremely and 9 = Like extremely (Singh-Ackbarali & Maharaj, 2014). The percentage of overall acceptability was calculated using the formula mentioned below (Jayasena & Cameron, 2008). ...
Rapid Urbanization and industrialization have been overtaking land for food production at the global level. Further, climate change has necessitated the modification of the existing food production system to adapt the changing environmental situations. Grafting is a rapid and economical solution to improving the yield in Solanaceous vegetables. In this study, the effects of grafting tomato (cv. Garv) on potato (cv. Desiree) rootstock were evaluated for yield of tomato and potato in comparison to non-grafted tomato and non-grafted potato plants. The results showed that the yield of tomato was significantly higher in non-grafted tomato (11.05 t/ha) and tomato grafted on potato with decapitation of potato shoots (4.07 t/ha) compared to that of tomato grafted on potato without decapitation of potato shoots (0.94 t/ha). On the other hand, the yields of non-grafted potato (1.44 t/ha) and tomato grafted on potato without decapitation of potato shoots (1.00 t/ha) were statistically higher than that of tomato grafted on potato with the decapitation of potato shoots. There were no statistical differences between the treatments for dry matter content and Total Soluble Solutes (TSS) of tomato and potato. The yield of tomato of the grafted pomato was negatively correlated to the yield of potato rootstock, but it was not statistically different. The data from this study suggest grafting of tomato on potato with decapitation of potato shoots is recommended for obtaining higher yield of grafted tomato and without decapitation of potato shoots for higher yield of potato from grafted plants.
... The sensory characteristics of the developed bananastirred yogurt samples were evaluated by the panel experts following the method described by Ackbarali et al. [14] using "9-point hedonic scale". ...
Objective: Combining the intake of yogurt and fruit has the potential to provide a synergistic effect on health. Banana-stirred yogurt could provide good stuff like probiotics, prebiotics, high-quality protein, essential fatty acids, vitamins, minerals and fiber that have a positive impact on both the cardiovascular and digestive systems. Moreover, taste and flavor can also be enhanced by such modification of yogurt. The objective of the study was to develop banana-stirred yogurt and to assess the physicochemical and microbiological properties of the yogurt. Methods: Six yogurt samples (T 0 , T 1 , T 2 , T 3 , T 4 , and T 5) were prepared using different concentrations (0, 1%, 3%, 5%, 7%, 8%) of Banana juice. Sensory analysis (using 9-point hedonic scale), Physicochemical (titratable acidity, total soluble solids (TSS), moisture, ash, crude fiber, protein, fat, and mineral contents), microbiological (total viable count (TVC) and coliform) properties were measured to assess the quality of the developed yogurt. Results: In sensory analysis, T 3 yogurt is significantly (P<0.05) preferred superior by the panelists. Considering the physicochemical properties, fat, crude fiber, protein, soluble solids and iron were found significantly (P<0.05) higher in T 5 , whereas T 4 contains the maximum amount of titratable acidity and ash. Magnesium and potassium were found in the highest amount in sample T 1 and T 2 respectively. No coliform was found in these samples and the lowest amount of TVC was measured in sample T 5 while assessing the microbial characteristics. Conclusion: Finally, incorporating bananas in yogurt can be proposed as a nutritive one to fulfill the Innovation Forever Publishing Group Limited 2/7 dietary requirement and a refreshing diet in our day-today life.
... The method of sensory evaluation was based on Singh-Ackbarali and Maharaj (2014). A total of 60 panellists were involved, and the rating scale of preference was divided into five different levels, ranging from extremely dislike to extremely like. ...
Cashew apples are a source of by-products in the cashew industry. In the present work, a juice product made from cashew apples was produced through vacuum concentration (VC). During VC, a temperature range of 60 to 90°C, and a pressure range of 500 to 650 mmHg were investigated. Total ascorbic acid (TAA), total tannin content (TTC), and total polyphenol content (TPC) after VC were also evaluated. The variation in VC time was observed when the temperature was investigated. The sensory value of the products after mixing citric acid and sugar was evaluated. The results showed that the nutritional parameters were affected by temperature and pressure. TAA and TPC reached their maximum value at 80°C. The TTC was strongly hydrolysed with increasing VC temperature. Furthermore, negative correlation between vacuum pressure and nutrition was observed. Cashew apple juice after VC diluted with water (1:5), and mixed with sugar (20 g/L) and citric acid (0.2 g/L) was preferred by consumers. TAA, TPC, and TTC were monitored for 42-day storage under two temperature conditions of 35 and 45°C. The shelf life of the product reached 117 d. These results set the platform for the development of beverage products from cashew apple by-products, thereby improving the economy of the cashew industry in Vietnam and the world.
... Sensory properties function as an assessment of food ingredients to determine whether a product is accepted [19]. An indicator in determining whether a product is acceptable is the sensation received, including colour, aroma, taste, and aftertaste [20,23,30]. The results of sensory analyses performed by panellists for the 13 treatment combinations performed are presented in Table 2. Note: X₁ = microwave power (watt), X₂ = drying time (minutes), Y₁ = colour, Y₂ = aroma, Y₃ = taste, Y₄ = aftertaste, treatment response score (very like (7), like (6), somewhat like (5), neutral (4), somewhat dislike (3), dislike (2), and strongly dislike (1)). ...
... For fruit juices, colour, odour, and taste are the basic attributes determining the sensory quality. Samples were presented to thirty persons (15 females and 15 males between 18 and 40 years of age) in a consumer preference test [31]. The test was a pilot test (30 participants) and its main goal was to detect unacceptable attributes that could indicate defects in the technological process. ...
One of the main factors in the poor use of rose fruits (Rosa rugosa) for juice production is the tart-sour taste of the raw material. The aim of the present study was to evaluate the physicochemical characteristics (pH, titratable acidity, total soluble solids, and colour), vitamin C, total polyphenols, antioxidant capacity only performed by DPPH assay, and sensory preference of mixed juices prepared on the basis of rose fruits (Rosa rugosa). The pH values, total acidity values, total soluble solids, and colour on the CIE L*a*b* scale of mixed juices were in the range of 3.47–3.96, 0.94–1.36 g citric acid/100 mL, 15.8–21.1 °Brix, and L* 77.46–87.38, a* 1.90–13.90, b* 30.18–54.39, respectively. The mixed juices showed high contents of total phenolic compounds (116.21–250.48 mg GAE/100 mL), total vitamin C (64.18–132.21 mg/100 mL), and DPPH scavenging capacity (30.15–39.23 µg Trolox/mL). Rose-apple juices (AC1 and AC2) were rated best for tartness and sourness (least tart—3.5 and 3.32, least sour—4.73 and 4.43 for AC1 and AC2 juice, respectively), and also for overall impression (4.93 and 4.86 for AC1 and AC2 juice, respectively). The mixed-rosa juices can be an alternative for adding nutritional value.
... Although food companies have predominantly employed hedonic testing to assess consumer acceptance, the use of QDA for evaluating characteristics, sensory profiles, and mapping of chocolate ice cream premix remains unexplored in Indonesia. Common tests in the food industry include difference and consumer acceptance tests (Ackbarali & Maharaj, 2014). The QDA results can aid in assessing the performance of sensory analysis panelists. ...
The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results.
... Mahony, 2015);Everitt, 2009;Singh-Ackbarali & Maharaj, 2014) and a hedonic score of 4 or less indicates that the sensory property is disliked (and not acceptable to the consumer[Wichchukit & O'Mahony, 2015];Everitt, 2009;Singh-Ackbarali & Maharaj, 2014). ...
... Mahony, 2015);Everitt, 2009;Singh-Ackbarali & Maharaj, 2014) and a hedonic score of 4 or less indicates that the sensory property is disliked (and not acceptable to the consumer[Wichchukit & O'Mahony, 2015];Everitt, 2009;Singh-Ackbarali & Maharaj, 2014). ...
Iron deficiency (ID) and ID with anaemia (IDA) are serious global health problems that disproportionately affect women aged 15-49 years. Although food fortification is one of the most effective and sustainable ways to combat nutritional deficiencies, iron remains one of the most difficult micronutrients to fortify, given its tendency to react strongly with food constituents. Therefore, it is important to assess the sensory properties of foods fortified with iron to determine the acceptability and palatability in target populations. We aimed to determine the palatability and acceptability of a novel iron and zinc-enriched powder fortified in tap water by conducting sensory evaluations in 35 women of reproductive age using a 9-point hedonic scale, where participants rated the sensory properties of six samples containing different amounts of the active or placebo powder. We found significant differences between samples reconstituted at 1, 2, and 3 g/L for sensory properties, including overall taste. Participants were found to be more willing to drink the mineral-enriched powder when prepared at the lowest concentration (1 g/L) compared to higher concentrations. Our results provide important insight into the sensory qualities of a novel formulation of an iron and zinc-enriched powder for at-home fortification and indicate consumer acceptability in reproductive-aged women, a key group at risk for ID/IDA. If found to improve iron status, novel treatments like this product will contribute to global efforts to develop safe, acceptable and sustainable interventions for ID and IDA.
... Mahasiswa strata 1 merupakan kelas kelompok pelajar relatif ideal untuk dilatih menjadi seorang responden sensori dibandingkan kelompok pelajar lain (Singh-Ackbarali & Maharaj, 2014). Dari segi usia, mahasiswa strata 1 didominasi oleh kelompok usia dewasa diatas 17 tahun. ...
Sensory respondents are an essential profession that is vital in developing food products in today's modern industrial era. The purpose of this community service activity is to provide sensory respondent training to undergraduate students of the Mandalika Education University Forestry Study Program using a variety of hedonic scales. This activity uses an assessing learning approach divided into three stages: theory, practice, and evaluation. A total of 30 participants from Student of Forestry Study Program of Universitas Pendidikan Mandalika are chosen using purposive sampling. The training of sensory respondents used hedonic scale level 5 and hedonic scale level 9. The sample used as the assessment material was herbal tea. Participants rated the color, aroma, and taste parameters. Herbal tea was made in 4 different concentrations to train participants' sensitivity in conducting sensory tests. Evaluation results using pre-test and post-test showed that participants obtained an average score increase of 50% based on competency aspects: quantitative assessment, descriptive assessment, hedonic scale level, and sensitivity of sensory test assessment. Hedonic scale level 9 has a higher difficulty level than the hedonic scale level 5 for participants. This result can be seen from the value of the hedonic scale 9 data variability (standard deviation, standard error, and variance), which is higher than the hedonic scale level 5. It can be concluded that the training of sensory respondents increased participants' understanding of sensory testing by an average of 50% with higher effectiveness on the hedonic scale level 5 than the hedonic scale level 9.
... The food health industry is directly related to the issue of dietary health of all human beings, and the first step in maintaining human health status is to grasp the relationship between diseases from the mouth [17]. Currently, there are many methods of food analysis and monitoring, including sensory monitoring methods, physical monitoring methods, chemical analysis, and instrumental monitoring methods [18]. In the food industry, instrumentation is commonly used and sensors are the main way and means of obtaining information in the production field, and with the gradual increase in the importance of food monitoring, the field of application of monitoring technology will be further expanded [19]. ...
... To calculate the subjective perception and personal desire, the organoleptic acceptance, and the nutritional value of the snack bars, a questionnaire was used (Adapted from UTT, BAFT, B.Sc. Food Science and Technology, Student Project for PROJ2005 Capstone, 2012) [50]. Consumers (n = 20) visited the Department of Nutrition and Dietetics, School of Physical Education, Sport Science and Dietetics, and occasionally ate snack bars. ...
... Statistical analysis was performed using the Statistical Package for the Social Sciences (SPSS 21). A frequency analysis was performed for each of the variables in the questionnaires [50]. Descriptive statistics of continuous variables were expressed as mean ± standard deviation and percentages for each category. ...
Citation: Dimopoulou, M.; Vareltzis, P.; Floros, S.; Androutsos, O.; Bargiota, A.; Gortzi, O. Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder. Foods 2023, 12, 2702. Abstract: Consumers' growing concern about health and well-being has led to increased interest in functional foods. This research aims to evaluate the physicochemical and antioxidant properties of a functional plant-based (PB) snack bar enriched with Coprinus comatus powder. The snack bar formulations exhibited a wide range of flavor and textural characteristics. Two PB snack bars and four commercial bars were evaluated by a consumer panel of healthy volunteers (n = 20). The PB snack bar scored 'like extremely' on the 9-point hedonic scale. External preference mapping determined that sweetness, flavors, cohesiveness, gumminess, and adhesion had the greatest influence on consumer acceptability. Water content, ash, protein, fat, carbohydrate, reducing sugar, resistant starch, and dietary fiber were measured. Nutritional content was enhanced (omega 3, fiber and protein), and samples were shelf life stable (aw < 0.29; moisture content < 10%). In addition, the PB snack bar underwent simulated digestion according to the INFOGEST protocol, and from the comparative evaluation, the PB snack can be seen to control the post-prandial glycemic responses, as observed by the different degree of reducing sugars released via the matrix. The PB snack bar can be further functionally enhanced by the addition of their unique ingredients such as Coprinus comatus. Coprinus comatus powder is claimed to benefit glycemic control in diabetes and has attracted growing interest in terms of its potential use in natural products with possible health benefits.
