Processed products sensory characteristics

The experimental designs discussed in Chapters 24-26 for optimization can be used also for finding the product composition or processing condition that is optimal in terms of sensory properties. In particular, central composite designs and mixture designs are much used. The analysis of the sensory response is usually in the form of a fully quadratic function of the experimental factors. The sensory response itself may be the mean score of a panel of trained panellists. One may consider such a trained panel as a sensitive instrument to measure the perceived intensity useful in describing the sensory characteristics of a food product. 

This chapter summarizes the chemistry of the major milk processing treatments and the chemical properties of major milk components that determine the functional and sensory characteristics of milk products. Most of these chemical phenomena are treated in greater detail in other chapters. 

Ushakumari et al. (2007) developed a process for the preparation of expanded ragi. After parboiling and decortication, the grains were conditioned to 40% moisture, flattened in a roller flaker, and then toasted in salt maintained at 220-225 °C for 6 s. Shape factor (ratio of measurements on two peripendicular axes), the expansion ratio (ratio of the volume of expanded millet to that of the decorticated millet of equal weight), apparent bulk density (volume of known weight of expanded millet), and sensory characteristics were the criteria used. The optimum conditions to prepare a product with the highest expansion ratio was then determined. 

Feeding of animals in general can enhance the omega-3 levels in lipids and is well documented. In contrast, few studies have documented the stability of the lipids in stored meats or in processed meat products. Additional researcher is needed to evaluate the sensory characteristics of stored meats and of processed meat products containing enhanced omega-3 lipids. 

The processing technologies employed for production of fats and oils, and associated components, to make them shelf-stable with acceptable sensory characteristics and flavor as well as secondary processing technologies for production of specihc products are important considerations in this area. Food commodities... 

The term functional properties has evolved to have a broad range of meanings. That corresponding to the term technological properties implies that the given component present in optimum concentration, subjected to processing at optimum parameters, contributes to the desirable sensory characteristics of the product, usually by interacting with other food constituents. Hydrophobic interactions,... 

Sensory analysis is concerned with quantifying human responses to stimuli. It is a precise, descriptive and measuring technique that characterizes the stimulus. In this case, the particular concern is to evaluate the odour of a perfume, perfume ingredient or perfumed product. This is an important process in enabling the perfumer to understand and quantify the sensory characteristics of the product, as only then can they be manipulated in a controlled way as part of the creative process. 

Jankowska et al. (2005) demonstrated that yoghurt processed at 550 MPa maintained its beneficial sensory characteristics longer than the untreated yoghurt during storage for 4 weeks at refrigerated (4°C) or room (20°C) temperature. The pressure treatment prevented post acidification of the product. The number of bacteria in the... 

Tree nuts are of economic importance in animal and human food supply and nutrition. Consumed in raw and processed forms, they are readily accepted by many. When used judiciously, tree nuts offer a valuable ingredient in the development of food products with pleasing sensory characteristics. Such products, often desalbed as value added, typically provide good economic returns for the processor. 

Breweries are constantly trying to improve the efficiency of the production process while trying to preserve or improve the quality of the product. At the same time, they are developing new products with other flavours or with enhanced sensorial characteristics. A promising direction for the development of new products appears to be the use of different non-traditional yeast strains able to enrich the beers with new flavours with added value. These yeast strains can be combined with traditional brewer s yeast and used at different stages of the fermentation process. Simultaneously with improving the sensorial properties, some non-traditional yeasts (e.g. Saccharo-myces boulardii) would also be able to increase the nutritional value of low-alcohol beers in particular. 

Endeavors have been made to find a link between two data sets (sensory versus instrumental data). The common goal of these tools is to discover the components or parameters whose variation explains the variation of sensory characteristics. The most useful statistical methods used for such purpose are partial least squares regression and generalized procrustes analysis. From a practical point of view, the models can be used to complement sensory assessment in routine quality control or in product and process development work. Regression-based statistical techniques are often used in conjunction with GC to distinguish well-known brands of alcoholic beverages from less expensive ones to detect counterfeit products. 

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