Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein (original) (raw)

Consumer Acceptability, Sensory and Instrumental Analysis of Peanut Soy Spreads

Journal of Food Quality, 2003

Textural propenies of commercial peanut butter, commercial soy nut spread and three fonnulated peanut soy spreads with 8, 14, and 20% isolated soy protein were characterized using the Texture Analyser TA. TX2? Significant differences were found between the textural parameters of the treatments (a = 0.05). Testing of color, aroma and textural attributes by a descriptive analysis panel indicated significanl differences existed between the treatments. Based on consumer acceptability testing using a three-point acceptability scale, the three peanut soy spreads were acceptable products. A mathematical relationship (R' = 0.5) existed between the sensory descriptor aroma and consumer acceptability, and between superior quality (tastes great) and aroma and mouthcoating. No significant relationships were observed between instrumental and consumer acceptability testing.

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Food Quality and Preference, 2005

The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference. Texture attributes which were found to contribute positively to creamy mouthfeel included thick, airy,

Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology

J Food Sci Technol, 2017

Now a day's meat and meat products are not only generating convenience trends; they have been recognized as core of meat industry. Meat spread is a convenience cooked spreadable product prepared with meat and non-meat additives. Response surface methodology was used to investigate the effects of three different levels of honey (10, 15, 20 g), vinegar (2.0, 6.0, 10.0 ml) and tomato powder (0.5, 1.0, 1.5 g) on response variables viz. color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, while standardizing the process of development of sweet and sour chicken meat spread box-behnken experimental design was used in which 17 different runs with 5 trials of three similar centre point. A second order polynomial was fitted to all the response variables and surface plots as well as equations were conducted. All the processing variables significantly affected the response variables either linearly or quadrati-cally whereas the ''Lack of Fit'' was non-significant relative to the pure error. For optimization, target values were set in the form of ranges of all the processing and response variables. While applying multiple regression analysis, a total of 43 workable solutions was found, out of which the product with 14.28% honey, 5.38% vinegar and 1.39% tomato powder was selected. The responses for color/ap-pearance, flavor, spreadability, texture, after taste, adhe-siveability, overall acceptability, were predicted at 7.11, 6.72, 7.00, 6.99, 6.61, 6.94 and 6.79 respectively, with a desirability value of 1.

A Freedom of Choice-Sensory Profiling and Consumer Acceptability of Oil Blends

Studies on Home and Community Science, 2011

Taking into consideration the regional preferences of the local population to sesame oil, the study was planned to exploit its antioxidant properties and to reduce the high priced demand of the oil. Sesame oil was blended with soyabean oil, ricebran oil, cottonseed oil, palmolein, mustard oil and corn oil in the ratios of 80: 20 and 20:80 and muruku (deep fried Indian traditional snack) and bobbatlu (shallow fried traditional regional snack) were prepared with those blends. Consumers who were conversant with the factors governing quality of the products and raw oil blends were chosen as sensory panel. The present consumer acceptance trials indicated no strong rejection of an oil blend in comparison with control. In raw oils and in the products made with the blends sesame-rice bran blends of 80:20 and 20:80 and sesame-cottonseed blend of 80:20 and sesamepalmolein blend of 20:80 were significantly better than control.

Descriptive Analysis, Consumer Clusters and Preference Mapping of Commercial Mayonnaise in Argentina

Journal of Sensory Studies, 2002

The objectives of the present study were to measure the sensory profile and acceptability of 8 commercial samples of mayonnaise (4 whole fat and 4 low fat) and then to apply preference mapping to address the relationship between the descriptive and acceptability data. A total of 240 consumers were recruited in 3 Argentine cities. In each city 40 young adults and 40 older adults were recruited. Samples differed in their sensory profiles and average acceptabilities. Cluster analysis of consumers showed clear segmentation in appearance, texture, flavor and overall acceptance. Sensory acceptability segmentation was far more pronounced than age or city segmentation. Extended preference mapping showed the sensory descriptors of mayonnaise which drove the acceptability of some of the consumer clusters.

SENSORY ANALYSIS AND STORAGE STABILITY OF FLAVORED SOYBEAN SPREADS PRODUCED FROM HOT-GROUND SOYMILK

Journal of Food Quality, 2002

Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany jlavor, aroma, and afiertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor colifom were detected over the storage period for either flavored or unflavored spreads. No signif cant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Sherf-life offlavored and unflavored soybean spreads was estimated to be 28 days at 4C. ' Contribution No. 00-491-J, Kansas Soybean Commission and Kansas Agricultural Experiment Station, Manhattan, Kansas.

Sensory evaluation of commercial fat spreads based on oilseeds and walnut

Acta Periodica Technologica, 2013

The main focus of this study was on the sensory evaluation of commercial oilseeds spreads, as the most significant characteristic of this type of product from the consumers? point of view. Sensory analysis was conducted by five experts using a quantitative descriptive and sensory profile test, applying a scoring method according to the standard procedure. Five different spreads were evaluated: sunflower, pumpkin, sesame, peanut, and walnut. Oil content and amounts of separated oil on the surface were determined for each spread. The results have shown that the color of spreads was very different, depending on the oilseed: gray for sunflower, brown for walnut, yellowish-brown for peanut butter, ivory for sesame and profoundly dark green for pumpkin seeds spread. The flavor and odor of the spreads were characteristic for the raw materials used; however, the sunflower and walnut spreads had a slight rancid flavor. Generally, the spreadability of all spreads was good, but their mouth fee...

FOCUS GROUP RESEARCH ON SENSORY LANGUAGE USED BY CONSUMERS TO DESCRIBE MAYONNAISE

Journal of Sensory Studies, 2003

A focus group study was performed to investigate the sensory vocabulary used by consumers of this product, together with general habits of its consumption. A total of 59 housewives distributed among six groups from three different cities in Argentina participated in the study. Differences in the groups across cities were small. Four groups would have been sufficient to generate the information and four was an adequate number of samples to aid in descriptor usage. The total number of descriptors used by the 6 groups were: appearance 65, color 39, aroma 44, flavor 50 and texture 70. A list of the most frequently mentioned positive and negative descriptors is presented. There were contradictions between the recall of reasons for consuming a sample and the sensory description of the same sample. The focus group method allowed obtaining the general profile of an ideal mayonnaise: pale yellow, shiny, with a mild flavor of lemon and egg, creamy in texture and easy to spread.

Texture and mouthfeel of semisolid foods: commercial mayonnaises, dressings, custard desserts and warm sauces

Journal of Texture Studies, 2003

Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These were related to: viscosity, surface feel, bulk homogeneity, adhesion/cohesion, wetness-dryness and fat. Two groups of nontextural mouthfeel attributes were found to be relevant, which were related to perceived temperature and oral irritation. The importance of the attributes for each product category is discussed.