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PubMed1993

Sensory evaluation and nutrient composition of weaning food from pregelatinized maize-sweet potato mixtures.

Pregelatinized maize-sweet potato mix, fortified with soybeans and groundnut flours, was evaluated for its acceptability as a weaning food and for nutrient composition. An acceptable product had 14.3, 6.4, 2.4 and 67.4%, respectively, for its protein, fat, ash and carbohydrate contents. Values for calcium, phosphorus and and iron contents were 59.6, 187.5 and 2.4 mg/100 g, respectively, while the most predominant fatty acids were linoleic, oleic and palmitic acids. The product, which had a chemical score of 85.34 for its protein value, was limiting in threonine.

Calcium↗
PubMed1985

Sensory evaluation of soft drinks with various sweeteners.

Forty subjects participated in each of two experiments in which both lemon-line and cola-flavored beverages containing one of six sweeteners--sucrose, sodium saccharin, aspartame, acesulfam-K, and two calcium cyclamate/sodium saccharin blends (10:1 and 3.5:1)--were evaluated on similarity and adjective scales. The similarity data suggest that drinks containing sucrose and aspartame cannot be discriminated from one another in either a lemon-line or cola medium in this experimental design. Sucrose and aspartame were also statistically equivalent on every adjective scale for both lemon-line and cola drinks. On both similarity judgments and adjective scales, acesulfam-K and sodium saccharin were most different from sucrose. The calcium cyclamate/sodium saccharin blends tended to be less similar than aspartame but not as different from sucrose as the acesulfam-K or sodium saccharin sweetened beverages.

Adolescent↗
PubMed1990

Sensory evaluations of fat-sucrose and fat-salt mixtures: relationship to age and weight status.

Young (mean age 22.4 years) and elderly (mean age 82.3 years) subjects tasted and rated a range of liquids containing between 0.5% and 36% dairy fat by weight. The liquids also contained either sucrose (0-20%) or NaCl (0-0.584%). Within each age group both normal weight and overweight subjects participated. The fat content in the mixtures was unrelated to pleasantness ratings for elderly subjects. The concentrations of both fat and sucrose in the mixtures determined the hedonic responses of young normal weight subjects. Overweight young subjects' hedonic responses were predominantly influenced by sucrose concentration. Fat content in dairy-salt mixtures was significantly related to pleasantness ratings by young subjects, but did not influence ratings by elderly subjects. These findings suggest that the elderly can significantly reduce dietary fat intake without sacrificing perceived pleasantness.

Adult↗
PubMed1991

Impact of sex and age on sensory evaluation of sugar and fat in dairy products.

Ratings of sugar/fat mixtures were examined in eight groups (2 sexes x 4 age categories) of healthy, normal-weight subjects (N = 226). The subjects were tested immediately before and after a standard lunch. Stimuli were 20 semisolid mixtures of soft white cheese or heavy cream containing between 0 and 30 grams of fat per 100 g, and sweetened with 1, 5, 10, 20 or 40% sucrose (wt./wt.). The subjects briefly tasted the samples; they rated stimulus sweetness, fat content and pleasantness, using 9-point scales. Sweetness ratings were a direct function of sucrose concentration. Rating of fat content was more accurate in older subjects. While palatability was nearly synonymous with sugar content in young boys, most groups showed inverted U-shaped preference functions, with optimal sucrose level at 10% in females and 20% in males. Stimuli were rated very slightly but significantly fatter and sweeter after than before lunch; taste preference ratings in the fed condition were sometimes reduced.

Adolescent↗
PubMed2006

Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.

Reducing dietary fat intake may lower the risk of developing coronary heart disease. This study examined the feasibility of substituting okra gum for 25%, 50%, 75%, or 100% milk fat in frozen chocolate dairy dessert. Fifty-six consumers evaluated the frozen dairy desserts using a hedonic scale. Consumers rated color, smell, texture, flavor, aftertaste, and overall acceptability characteristics of all products as acceptable. All ratings were similar among the products except for the aftertaste rating, which was significantly lower for chocolate frozen dairy dessert containing 100% milk-fat replacement with okra gum compared with the control (0% milk-fat replacement) (P<0.05). Whereas melting points of all products were similar, melting rates slowed significantly as milk-fat replacement with okra gum increased, suggesting that okra gum may increase the stability of frozen dairy desserts (P<0.05). Overall, this study shows that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.

Abelmoschus↗
PubMed2003

Sensory evaluation of alcohol-related and neutral stimuli: psychophysical assessment of stimulus intensity.

Research on reactivity to alcohol cues yielded conflicting results. While some authors report differences in subjective or physiological responses to drug-related stimuli between addicts and healthy controls, other researchers found no group differences in response patterns. Moreover, a dissociation of self-report and psychophysiological measures of cue reactivity is often observed. To some extent, this might be due to confounding stimulus type (neutral vs. drug-related) and stimulus intensity in cue reactivity research. The purpose of the present study is to match alcoholic and nonalcoholic stimuli according to their empirically assessed intensity. Stimulus intensity is estimated by magnitude estimation. Results clearly indicate that alcohol-related cues differ considerably from water and other neutral stimuli with respect to perceived intensity. Moreover, estimation of stimulus intensity depends on mode of presentation (smell vs. combined smell and taste). Results of previous cue reactivity studies in the alcohol field might have been affected in different degrees by confounding stimulus type and intensity.

Adult↗
PubMed1985

Diterpenoid sweeteners. Synthesis and sensory evaluation of stevioside analogues with improved organoleptic properties.

Congeneric series of stevioside (1) and rebaudioside A (3) analogues have been prepared. It was found that the bitter-taste component endogenous in the natural compounds 1 and 3 may be eliminated by increase in molecular hydrophilic character. Through the series of compounds prepared, bitter-taste character was correlated with k', a chromatographic indicator of gross hydrophilicity. An analogue (11) of stevioside, shown chromatographically to be of increased hydrophilicity, was prepared and found to exhibit no bitter-taste character. Similarly an analogue (13) of rebaudioside A, having increased polarity, was prepared and found not to exhibit any bitter taste. The rebaudioside A analogue 13 was determined to have higher potency than 11 is suggested as a potential non-nutritive sweetener for food applications.

Diterpenes↗
PubMed1997

Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

Vegetable milks were developed from fermented and unfermented African yam bean (AYB) flours and their maize blends. AYB was cleaned, dehulled, milled and fermented for 24 hours by the natural microflora present in the legume flour. Maize was fermented for 48 hours. A ratio of 70:30 (protein basis) of AYB: maize was used to formulate the blends. Vegetable milks were prepared from the AYB flours and their maize blends. Standard assay techniques were used to evaluate the milks for proximate, mineral, ascorbate and antinutrient composition. The protein contents of the milks (1.47-2.06 percent) was comparable to soymilk (2.04 percent) and bambara groundnut milk (2.00 percent). The milks contained appreciable quantities of carbohydrate and minerals tested. The milk blends had traces of ascorbate and contained higher phosphorus than the milks from the AYB flours. The fermented milk blend had higher protein, ash and sugar levels and lower phytate and stachyose levels compared to non-fermented blend. Raffinose was reduced to trace levels in the fermented milks. The milks were appetizing. The fermented milk blend was more acceptable than others and was preferred in terms of flavor and color. It had greater advantages over the other vegetable milks evaluated in terms of zinc, phosphorus and stachyose levels.

Fabaceae↗
PubMed1998

Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues.

The microflora of white yam (Dioscorea rotundata L.) slices fermented anaerobically in 1.5 percent brine for five days at room temperature were studied. The hydrolysis of the carbohydrate and the subsequent conversion of sugars and minerals by the fermenting microbes contributed much to the increased microbial load especially within the first 72 hours of fermentation. The organisms implicated in the fermentation include the species of Pediococcus, Lactobacillus and Pseudomonas, Bacillus subtilis and two other Gram negative coccal cells, yet to be identified. The decrease in microbial counts at the latter stage of fermentation was attributed to the high total acidity of the medium, which was about 2.67 times the initial value of 0.027% lactic acid. Meanwhile, the lactic acid bacteria increased continuously throughout the period of fermentation.

Cooking↗
PubMed2002

Biochemical and sensory evaluation of wheat bran supplemented sorghum bread.

Addition of wheat bran to sorghum flour (Dabar cultivar) at two extraction rates 72% and 80% resulted in lowering reducing sugars. The percent decrease was 75.6% compared with the control at the end of fermentation period. There was a highly significant (p < or = 0.05) increase in crude fiber content as a result of addition of wheat bran. The increase was from 0.8 to 5.2 and from 0.5 to 5.3% for the 80% S/WB and 72% S/WB blends, respectively. Sorghum bread containing wheat bran was lower in reducing sugars and showed a significant increase (p < 0.05) in starch content. Sorghum bread containing wheat bran resulted in a lower in vitro protein and starch digestibilities.

Bread↗