[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Relationship between sensory and texture measurement of jamun and positioning of jamun samples.

Ravi, R. and Maya, Prakash and Rajalakshmi, D. (2002) Relationship between sensory and texture measurement of jamun and positioning of jamun samples. Journal of Sensory Studies, 17 (1). 29-41, 13 ref..

[img] PDF
Journal_of_Sensory_Studies_17(1)_20-25.pdf
Restricted to Registered users only

Download (419kB)

Abstract

Relationships between sensory properties and instrumental texture measurements (shear values) of jamun (gulabjaman) samples were investigated. Sensory profiles were obtained using quantitative descriptive analysis (QDA) with 9 sensory attributes for 4 market samples of jamun and 10 samples prepared using instant mixes available in the local market. Correlations between sensory and instrumental texture measurement were studied. Shear values were correlated positively with softness, juiciness and milkiness. Further canonical discriminant analysis was used to position the samples with respect to each other. Results indicated that 3 market and 3 instant samples group together in the same quadrant representing desirable quality attributes (colour, softness, juiciness, milkiness and overall quality). It is suggested that jamun from the instant mixes could replace traditionally prepared market samples as they match the product profile closely.

Item Type: Article
Uncontrolled Keywords: DAIRY-PRODUCTS; DESSERTS-; PROCESSED-FOODS; RHEOLOGICAL-PROPERTIES; SENSORY-PROPERTIES; GULABJAMANS-; SHEAR-VALUES
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2011 05:17
Last Modified: 01 Oct 2018 11:16
URI: http://ir.cftri.com/id/eprint/7606

Actions (login required)

View Item View Item