Tag Archives: Sensory Evaluation

Characterization and Evaluation of Physicochemical and Sensory Acceptability of Ice Creams Incorporated With Processed Ginger (Published)

The study was undertaken to develop different forms of the ginger ice cream using 5% ginger juice, 5% ginger paste and 5% ginger syrup. These ice cream samples were analyzed for physicochemical, microbial and sensory properties during 28 days of frozen storage at -20 0C. Incorporation of the juice, syrup and paste in ice cream reduced total solids, fat, acidity and total soluble solid, and increased antioxidant activity. Ash content increased with the ginger paste, whereas it decreased with the ginger juice and syrup. First dripping time amplified and melting rate declined with all the ginger preparations. And also textural properties increased and microbial activity decreased with ginger added ice creams. During storage, the total solid, ash, fat, total soluble solid content, dripping time and textural properties were significantly (p<0.05) increased. pH content, antioxidant activity and melting rate were significantly (p<0.05) decreased with the storage period. Organoleptic properties were evaluated though the panel of 30 members. As a results of organoleptic characteristics revealed that, 5% of ginger syrup incorporated ice cream had the highest mean score of overall quality of all sensorial properties namely, colour, taste and overall acceptability

Keywords: Sensory Evaluation, Storage, ginger, ice cream, physicochemical properties

Production and Evaluation of Velvet Tamarind (Dialium Guineese Wild) Candy (Published)

Velvet tamarind (Dialium guinnese, wild) pulp flour was used to produce candies. Proximate composition, and vitamin composition of the pulp flour and candies were evaluated. The sensory properties and functional properties were also determined using chocolate candy as the control. The candies and the pulp flour had vitamin composition ranging from 0.7 mg/100 to 1.59mg/100 vitamin A and 38.71 mg/100 to 4.85 mg/100 vitamin C. The result of the functional properties of velvet tamarind pulp flour had emulsion capacity of 56%, bulk density of 0.44g/m, water absorption capacity of 2.5g/ml, oil absorption capacity of 1.76g/ml, foam capacity and stability of 30% and 111% respectively. The results of the sensory evaluation showed that the velvet tamarind chewable candy was most preferred by the panelists in terms of colour, flavour, taste and general acceptability. The control was most preferred in terms of mouth feel and appearance

Keywords: Candy, Functional Properties, Sensory Evaluation, Velvet Tamarind