Sensory Evaluation Techniques, Third Edition

Meilgaard, Morten; Civille, Gail Vance; Carr, B. Thomas

doi:10.1201/9781439832271

Cited by 2,441 publications

(2,829 citation statements)

References 11 publications

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“…Sensory evaluation All the milk drink samples were evaluated for appearance/colour, flavour, consistency and mouthfeel and overall acceptability by 8 semi-trained panelists from the department using a 9-point hedonic scale (Meilgaard et al 1999) with scores ranging from liked extremely (9) to disliked extremely (1).…”

Section: Methodsmentioning

confidence: 99%

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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Removal of sugar as a sweetener and its replacement by a high potency sweetener introduces a number of sensory and technical challenges particularly diminution in mouthfeel. Thick consistency of pulpy fruits could be exploited to compensate for the loss of viscosity and mouthfeel in sugar substituted beverages. The investigation was undertaken to study the effect of mango pulp supplementation on the quality of flavoured low calorie milk drinks using sucralose as sugar substitute. The effect of 0.0 to 100 % sugar replacement on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. The mango flavoured milk drinks(MFDs) prepared by replacing sugar with sucralose and adding 10 % mango pulp in milk of 0.5 % fat and 8.5 % milk solid-not-fat. MFD were pasteurized and stored at refrigeration temperature for shelf life studies. A significant (p <0.01) loss in the viscosity, ascorbic acid and reducing sugar content of pasteurized MFD was noticed during the storage period of 10 days at 5.0± 0.1°C. However, the titratable acidity increased to undesirable levels in MFD after 8 days which rendered it unacceptable. Standard plate count and yeast and mold count of MFDs increased during storage. The shelf life of the pasteurized MFD was found to be 8 days at 5.0±0.1°C.

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Section: Methodsmentioning

confidence: 99%

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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“…where a is the proportion of participants who answered correctly, f is the proportion of participants who did not answer correctly and n is the number of participants (22,23) .…”

Section: Phase 1: Triangle Taste Testmentioning

confidence: 99%

Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

Saavedra-García

Sosa-Zevallos

Diez-Canseco

et al. 2015

Public Health Nutr.

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“…These are the most commonly used difference test parameters (21) . For acceptability testing, between 100 and 120 participants were required to detect differences at the 0·05 level of significance, which is a standard for acceptability testing in the sensory testing field (22) . A $US 25 incentive was given to participants.…”

Section: Consumer Recruitmentmentioning

confidence: 99%

Consumer detection and acceptability of reduced-sodium bread

Croix

Fiala

Colonna

et al. 2014

Public Health Nutr.

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Objective: Bread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content. Design: Difference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale. Setting: Difference and acceptability testing were conducted in Portland, OR, USA in January 2013. Subjects: Eighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing. Results: Consumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent. Conclusions: Reducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.

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Sensory Evaluation Techniques, Third Edition

Cited by 2,441 publications

References 11 publications

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

Consumer detection and acceptability of reduced-sodium bread

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