[Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression...[Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression, puncture, shearing and batch compression with four probes （P/100, P/2, A/LKB-F and A/BE） and sensory evaluation was made on Labadou as per Nine Point Calibration Method. Specifical y, chewiness measured by batch compression was taken as an independent variable and hardness as a dependent variable to get a prediction model of Labadou hardness by model fitting. [Result] The ideal parameters of Labadou included probe at A/BE, test speed at 1.0 mm/s, and strain at 70%. The chewiness was of extremely significant correlation with hardness （r=0.92, P〈0.01）. [Conclusions] The detecting method could detect distinct texture of different Labadou accurately and expediently.展开更多
Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other ...Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other regions of the country. This study aims at comparing the tea from Thai Nguyen and Phu Tho and finding out if the difference can be identified through sensory analysis. Two products picked from Tan Cuong, Thai Nguyen province, and two others from Phu Ho district, Phu Tho province were evaluated by a trained panel of 12 judges （11 women and 1 man）. The sensory evaluation of the dry tea （11 descriptors） was carried out separately from the brewed tea （21 descriptors） and brewed leaf （five descriptors） using an unstructured intensity scale （10 cm）. Statistic analyses have shown differences between regions in all three groups of attributes： dry leaf, liquor and brewed leaf.展开更多
The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsa...The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.展开更多
A new method for determining the freshness of harvested carp using nuclear imaging technology is presented.This research attempted to determine the freshness of carp by measuring the radioactive area increase (RAI) va...A new method for determining the freshness of harvested carp using nuclear imaging technology is presented.This research attempted to determine the freshness of carp by measuring the radioactive area increase (RAI) value of fish.The carp samples were maintained under refrigerated condition for 12d, and RAI and total volatile base nitrogen (T-VBN)values were determined during the storage. The results showed that the RAI value increased with the T-VBN content duringthe storage. Also, there is a significant correlation between T-VBN content and RAI value of the carp kept in refrigeratedcondition. The results of this study suggest that the RAI value could be utilized to evaluate rapidly the freshness of carp.展开更多
Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. Th...Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.展开更多
Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the wa...Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.展开更多
基金Supported by National Natural Science Foundation of China(31371828)~~
文摘[Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression, puncture, shearing and batch compression with four probes （P/100, P/2, A/LKB-F and A/BE） and sensory evaluation was made on Labadou as per Nine Point Calibration Method. Specifical y, chewiness measured by batch compression was taken as an independent variable and hardness as a dependent variable to get a prediction model of Labadou hardness by model fitting. [Result] The ideal parameters of Labadou included probe at A/BE, test speed at 1.0 mm/s, and strain at 70%. The chewiness was of extremely significant correlation with hardness （r=0.92, P〈0.01）. [Conclusions] The detecting method could detect distinct texture of different Labadou accurately and expediently.
文摘Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other regions of the country. This study aims at comparing the tea from Thai Nguyen and Phu Tho and finding out if the difference can be identified through sensory analysis. Two products picked from Tan Cuong, Thai Nguyen province, and two others from Phu Ho district, Phu Tho province were evaluated by a trained panel of 12 judges （11 women and 1 man）. The sensory evaluation of the dry tea （11 descriptors） was carried out separately from the brewed tea （21 descriptors） and brewed leaf （five descriptors） using an unstructured intensity scale （10 cm）. Statistic analyses have shown differences between regions in all three groups of attributes： dry leaf, liquor and brewed leaf.
文摘The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.
文摘A new method for determining the freshness of harvested carp using nuclear imaging technology is presented.This research attempted to determine the freshness of carp by measuring the radioactive area increase (RAI) value of fish.The carp samples were maintained under refrigerated condition for 12d, and RAI and total volatile base nitrogen (T-VBN)values were determined during the storage. The results showed that the RAI value increased with the T-VBN content duringthe storage. Also, there is a significant correlation between T-VBN content and RAI value of the carp kept in refrigeratedcondition. The results of this study suggest that the RAI value could be utilized to evaluate rapidly the freshness of carp.
文摘Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.
文摘Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.
