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Sensory Profiling and Positioning of Selected Commercial Snack-Murukku

Vivek Kumar, Singh (2009) Sensory Profiling and Positioning of Selected Commercial Snack-Murukku. [Student Project Report]

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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 Murukku samples procured (8 Nos.) from the local market. The physico-chemical properties showed wide variations in their quality characteristics. Diameter of the samples was in between (5.76- 7.66cm). Sample C has large diameter (7.66cm) so that it is biggest in size while sample A was of small diameter (5.76cm) because of this, it was of smallest size in all commercial samples. Sample B contained low fat content (30.10%) which is characterized by hard texture. This may be due to presence of high flour content in the product. Sample A has high fat content (34.61%), and sample was crisp. The lightness (L*) increased from sample A to sample F from 47.30 to 59.10. The a* values varied from -0.7 to 16.30 (Fig. 17) for samples F and B, respectively. The peak force required to crack the sample strand was in between 0.72 to 4.65 N. Sensory colour scores were not significantly different for spicy-samples, and the scores were in between 10.18 and 10.82. Significant variations in appearance score (8.50-10.17) were observed for samples. Overall quality Sample A scored maximum score (10.31), among all the spicy Murukku samples and sample F had scored maximum score (10.15) among all salty samples. Sample G scored lowest score 8.15 in all samples. 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: Murukku sensory quality
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Sep 2009 06:01
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9214

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