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Sensory evaluation practices
01 Jan 2004-
TL;DR: In this article, the authors present an organization and operation of a Sensory Evaluation Program, including test strategy and the design of experiments, as well as test strategies and test strategies.
Abstract: Introduction to Sensory Evaluation. The Organization and Operation of a Sensory Evaluation Program. Measurement. Test Strategy and the Design of Experiments. Discrimination Testing. Descriptive Analysis. Affective Testing. Special Problems. Epilogue. References. Index.
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TL;DR: In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed and both instrumental and sensory measurements for determining these critical quality attributes are discussed.
Abstract: The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality, including the appearance, texture, flavor (taste and aroma) of vegetables, and fruits are detailed.
620 citations
TL;DR: The process of implementing a descriptive sensory programme will be reviewed, with some discussion of new approaches and applications, and potential new applications of descriptive techniques are discussed.
588 citations
TL;DR: This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application.
569 citations
TL;DR: The role of the sweet potato in human diets is described; the biochemical and nutritional composition of theSweet potato with emphasis on its beta-carotene and anthocyanin contents are outlined; sweet potato utilization, and its potential as value-added products in human food systems are highlighted.
Abstract: The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L] Lam) in human nutrition Specifically, the chapter describes the role of the sweet potato in human diets; outlines the biochemical and nutritional composition of the sweet potato with emphasis on its beta-carotene and anthocyanin contents; highlights sweet potato utilization, and its potential as value-added products in human food systems; and demonstrates the potential of the sweet potato in the African context Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guineans Protein contents of sweet potato leaves and roots range from 40% to 270% and 10% to 90%, respectively The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as beta-carotene and anthocyanins, for the functional food market Also, the high concentration of anthocyanin and beta-carotene in sweet potato, combined with the high stability of the color extract make it a promising and healthier alternative to synthetic coloring agents in food systems Starch and flour processing from sweet potato can create new economic and employment activities for farmers and rural households, and can add nutritional value to food systems Repositioning sweet potato production and its potential for value-added products will contribute substantially to utilizing its benefits and many uses in human food systems Multidisciplinary, integrated research and development activities aimed at improving production, storage, postharvest and processing technologies, and quality of the sweet potato and its potential value-added products are critical issues, which should be addressed globally
467 citations
TL;DR: Curcumin was complexed with β-CD using co-precipitation, freeze-drying and solvent evaporation methods, which intensified the colour of the products and produced a great sensorial acceptance.
387 citations