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Sensory Profiling and Positioning of Selected Commercial Sweet (Mysore Pak)

Anjani Kumar, Tiwari (2009) Sensory Profiling and Positioning of Selected Commercial Sweet (Mysore Pak). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The quality of food products is determined by their sensory attributes, chemical composition, physical properties and microbiological/ toxicological contaminants, shelf life, packaging and libeling. Among these factors, the sensory quality has greater influence on the market success of the product. It is important to create, not only a product of sensory attributes accepted by the consumers, but also to keep these feature in long term production. In the present study, an attempt has been made to collect the physico-chemical, instrumental and sensory quality of Mysore pak samples procured (8 Nos.) from the market. The physico-chemical properties showed wide variations in their quality characteristics. Sample D was having the maximum density of 1.65 gm/cc The fat content varied between 37.65 to 46.32%. The protein percentage in the Mysore Pak samples ranged between 4.03% and 10.16%. Instrumental colour parameters CIE L*a*b* also vary from 42.12 to 52.4, 6.4 to 10, and 23.8 to 41.5 respectively. Instrumental texture measurement showed force required for the compression of sample B, C and D were found to be 22.59 N, 22.0 N and 27.79 N respectively. Aroma analysis by E- nose indicated that very minor and insignificant differences were found between the samples. Descriptive sensory analysis indicated that many attributes like sheen, oily, smooth, firm, melt away, granular, ghee like, sweet were found to be more discriminative. Mean scores for the sweetness were high but in narrow range of 9.05 to 10.43. Overall quality ranged between 6.63 (sample G) and 10.61 (sample C). PCA analysis of sensory and other quality attributes found to be very convenient method for multivariate characterization of market samples varying in quality characteristics.
Uncontrolled Keywords: quality Mysore Pak sensory attributes
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Sep 2009 05:56
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9213

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