Sensory characterization of pinni - a milk cereal based sweet using quantitative descriptive analysis and principal component analysis

Abstract

Pinni is a popular traditional milk-cereal based sweet of northern states of India viz., Punjab, Haryana and Delhi. Market samples were collected and were evaluated for various quality attributes. Quantitative Descriptive Analysis revealed significant difference (p<0.05) in sensorial, physico-chemical, textural attributes of pinni among the market samples. Principal Component Analysis identified key six components comprising of shape, crumbliness, cooked flavour, colour, firmness, oxidized flavour, gumminess, chewiness, cohesiveness, surface appearance and coating and moisture absorption, which governed 78.66% of the variation in the sensory scores of pinni. Hence, these attributes may be given prime importance while developing technology for industrial scale production of pinni.

Descriptive sensory profiling of thandai using principal component analysis

“…1 represents graphic representation of the data for five commercial samples of thandai in the form of spider web with a branch or spoke from a central point for each attribute. As presented by peaks and loops, sweetness was maximum in case of sample A and lowest in sample E. Similarly, score for watery consistency was highest for sample E and lowest for sample B. Indistinguishable work has been performed earlier in ultrapasteurized milk (Chapman et al 2001), commercial lebneh samples (strained yoghurt) (Kaaki et al 2012), Cham-Cham (Puri et al 2016) and (Singh et al 2019), where authors represented the descriptive sensory scores of panelists in pictorial form by creating spider plots.…”