Academic literature on the topic 'Organoleptic methods of coregents evaluation'
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Journal articles on the topic "Organoleptic methods of coregents evaluation"
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Yuliia, Maslii, Ruban Olena, and Kutsenko Sergiy. "SELECTION OF FLAVOUR ADDITIVES AND METHOD OF THEIR INTRODUCTION IN THE COMPOSITION OF COMPRESSED MEDICATED CHEWING GUMS." EUREKA: Health Sciences 2 (March 31, 2020): 59–66. https://doi.org/10.21303/2504-5679.2020.001189.
Full textAbstract:
An important characteristic of oral medicines, which include medicated chewing gums, is their pleasant taste. This can be achieved by adding taste coregents to their composition. <strong>The aim:</strong><strong> </strong>to choose rational flavour additives and justify the method of their introduction to the compressed medicated chewing gums that are being developed. <strong>Materials and methods:</strong> mint (Natural Mint Flavor SD, Kerry Inc., Malaysia), apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia) and banana (Banana FLV, Kerry Inc., Malaysia) have been used as powdered flavour additives. As flavourings – oil solutions: Peppermint Natural WonfFlavor, Kerry Inc., Malaysia), Apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia), Strawberry (Strawberry FlavorWonf, Kerry Inc., Malaysia), Melon (Chemical-Food Aromatic PlantLLC, Russian Federation) and Lemon (Chemical-Food Aromatic Plant LLC, Russian Federation). Aerosil brand 380 (Evonik Resource Efficiency GmbH, Germany), Syloid<sup>®</sup> 244FP (Grace Discovery Sciences, USA) and Neusilin<sup>®</sup> ULP 2 (Fuji Chemical Industry Co. Ltd, Japan) have been taken as carriers. The choice of flavour additives and flavourings was made using organoleptic methods of coregents evaluation according to A. I. Tentsova and I. A.Yegorov. The technological and physicochemical properties of the samples were studied according to conventional methods of the State Pharmacopoeia of Ukraine. <strong>Results and discussion. </strong>In determining the taste of medicated chewing gums samples with different coregents, the combination of powder additive and liquid flavouring "Apple" has got the highest mark. In order to substantiate the rational method of liquid flavouring introduction in the composition of the compressed chewing gums, it is proposed to introduce the adsorbents Aerosil 380, Syloid<sup>®</sup> 244FP and Neusilin<sup>®</sup> ULP 2, which also play the role of moisture regulators and glidants. Microscopic analysis of adsorbents mixtures with flavouring, as well as physicochemical and technological investigations of the mass for pressing have revealed that the best adsorbing, moisture-regulating and flow properties has Syloid<sup>®</sup> 244FP. <strong>Conclusions. </strong>As a coregent in medicated chewing gums was selected a combination of powdered (2.0 %) and liquid (0.6 %) flavours “Apple”. The method of introducing the oil flavouring into the composition of the compressed gums has been chosen – by spraying on the adsorbent with subsequent mixing. Based on the studies, Syloid<sup>®</sup>244FP at a concentration of 1.0 % was chosen as the rational carrier.
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Maslii, Yuliia, Оlena Ruban, and Sergiy Kutsenko. "SELECTION OF FLAVOUR ADDITIVES AND METHOD OF THEIR INTRODUCTION IN THE COMPOSITION OF COMPRESSED MEDICATED CHEWING GUMS." EUREKA: Health Sciences 2 (March 31, 2020): 59–66. http://dx.doi.org/10.21303/2504-5679.2020.001189.
Full textAbstract:
An important characteristic of oral medicines, which include medicated chewing gums, is their pleasant taste. This can be achieved by adding taste coregents to their composition. The aim: to choose rational flavour additives and justify the method of their introduction to the compressed medicated chewing gums that are being developed. Materials and methods: mint (Natural Mint Flavor SD, Kerry Inc., Malaysia), apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia) and banana (Banana FLV, Kerry Inc., Malaysia) have been used as powdered flavour additives. As flavourings – oil solutions: Peppermint Natural WonfFlavor, Kerry Inc., Malaysia), Apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia), Strawberry (Strawberry FlavorWonf, Kerry Inc., Malaysia), Melon (Chemical-Food Aromatic PlantLLC, Russian Federation) and Lemon (Chemical-Food Aromatic Plant LLC, Russian Federation). Aerosil brand 380 (Evonik Resource Efficiency GmbH, Germany), Syloid® 244FP (Grace Discovery Sciences, USA) and Neusilin® ULP 2 (Fuji Chemical Industry Co. Ltd, Japan) have been taken as carriers. The choice of flavour additives and flavourings was made using organoleptic methods of coregents evaluation according to A. I. Tentsova and I. A.Yegorov. The technological and physicochemical properties of the samples were studied according to conventional methods of the State Pharmacopoeia of Ukraine. Results and discussion. In determining the taste of medicated chewing gums samples with different coregents, the combination of powder additive and liquid flavouring "Apple" has got the highest mark. In order to substantiate the rational method of liquid flavouring introduction in the composition of the compressed chewing gums, it is proposed to introduce the adsorbents Aerosil 380, Syloid® 244FP and Neusilin® ULP 2, which also play the role of moisture regulators and glidants. Microscopic analysis of adsorbents mixtures with flavouring, as well as physicochemical and technological investigations of the mass for pressing have revealed that the best adsorbing, moisture-regulating and flow properties has Syloid® 244FP. Conclusions. As a coregent in medicated chewing gums was selected a combination of powdered (2.0 %) and liquid (0.6 %) flavours “Apple”. The method of introducing the oil flavouring into the composition of the compressed gums has been chosen – by spraying on the adsorbent with subsequent mixing. Based on the studies, Syloid®244FP at a concentration of 1.0 % was chosen as the rational carrier.
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Mardar, М. R., H. A. Davidova, and A. N. Lilishentseva. "DESCRIPTION METHODS OF ORGANOLEPTIC ANALYSIS EVALUATING CHEESE QUALITY." Food Industry: Science and Technology 13, no. 4(50) (2020): 6–14. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-6-14.
Full textAbstract:
Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of cheese texture and its quantitative assessment are developed.
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Golub, Olga, Natalia Motovilova, Oleg Motovilov, Elena Boroday, and Vyacheslav Shcherbinin. "Scoring system for organoleptic evaluation of honey-cedar syrup development." Food Industry 10, no. 1 (2025): 39–52. https://doi.org/10.29141/2500-1922-2025-10-1-5.
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Organoleptic analysis provides an understanding and assessment of human perception of food product characteristics, while there is a limited number of studies aimed at creating organoleptic methods for assessing the quality of processed natural honey and Siberian pine seeds. The objectives of the work are to create a dictionary of organoleptic indicators of honey-cedar syrups and to develop a scoring system for organoleptic assessment of honey-cedar syrups. Objects of research: Siberian pine seed kernels and semi-finished products from them, natural flower honey, and experimental samples of honey-cedar syrups. The authors used standard organoleptic and statistical methods to achieve the goals. As a result of the research, the initial list of descriptive characteristics of honey-cedar syrups was reduced from 127 to 13 descriptors – appearance and texture (viscosity, homogeneity), color (brown, uniform), aroma (honey, nutty), taste and aftertaste (sweet, rich, honey, nutty, floral, tart, long aftertaste). A five-point system of organoleptic assessment of products has been developed taking into account the developed dictionary, in which the weight coefficient of the indicator (appearance and texture, color, aroma, taste and aftertaste - respectively 0.25; 0.15; 0.20 and 0.40) is multiplied by a point (if non-conformity is established – by the lowest). The points obtained for each indicator are summed up and the quality level is determined: excellent – above 4.4 points; good – 3.7–4.4 points; satisfactory – 2.9–3.69 points; unsatisfactory – below 2.9 points. As a result of the validation of the scoring system, the experimental samples of honey-cedar syrups with different ratios of natural honey and semi-finished product from cedar pine seed kernels were ranked by quality levels as follows: excellent– sample 60:40 (4.68 points) > sample 55:45 (4.6 points) > sample 65:35 (4.48 points); good – sample 70:30 (4.32 points). The scoring system for organoleptic evaluation of honey-cedar syrup is a means of communication between stakeholders at various stages of the product life cycle.
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Florence, J. R., S. S. Priyadharsini, and G. S. Chandran. "Sensor Based Classification and Evaluation Methods using Machine Learning Algorithm for the Evaluation of Indian Traditional Medicine (Siddha)." Journal of Scientific Research 14, no. 1 (2022): 189–203. http://dx.doi.org/10.3329/jsr.v14i1.54739.
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The present work analyses sensor based classification and evaluation methods for the evaluation of churna. The churna is a powdered form of Siddha medicine. The churna is evaluated based on organoleptic and physicochemical parameters. The organoleptic parameters such as color and physicochemical parameters such as moisture content value and pH value are analysed in this work. The proposed methodology facilitates the development and integration of hardware and software modules for churna identification and classification. The proposed hardware setup comprises Raspberry pi camera, color sensor, moisture sensor and pH sensor interfaced with raspberry pi 3b. Churnas are discriminated by classifying the color values using machine learning algorithms such as the Support Vector Machine (SVM) and Random Forest (RF) classifiers separately. The experimental results depict that the performance of the RF Classifier excels the SVM Classifier in churna name identification with greater accuracy, sensitivity and specificity.
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Rybachenko, Maksym, Hanna Berezova, Volodymyr Polovyk, and Iryna Koretska. "Quality of Vegetable Puree Soups with Protein-containing Raw Materials." Restaurant and hotel consulting. Innovations 5, no. 2 (2022): 303–15. http://dx.doi.org/10.31866/2616-7468.5.2.2022.270120.
Full textAbstract:
Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients.
 The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted.
 When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods.
 Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given.
 Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
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APATA, O. C., FASHIPE, J.T, and MELUDU, N.T. "PROXIMATE AND ORGANOLEPTIC ANALYSIS OF CARROT-FORTIFIED AND VANILLA FLAVOURED CAKES." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 9 (2024): 119–28. http://dx.doi.org/10.61868/njhe.v12i9.287.
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This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake; and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensory evaluation. Proximate analysis of carrot-fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Data for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%), Moisture Content (15.6%), ash (2.4%), crude fibre (1.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Based on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.
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Maslovsky, Sergey, Pavel Osmolovskiy, Nikolay Kauhcheshvili, et al. "PEAR FRUIT TECHNOLOGICAL EVALUATION AS A RAW MATERIAL TO PRODUCE SNACK PRODUCTS." Bulletin of KSAU, no. 3 (December 26, 2024): 202–13. https://doi.org/10.36718/1819-4036-2023-3-202-213.
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The purpose of the study is the technological assessment of pear varieties cultivated in the Non-Chernozem zone of the Russian Federation as a raw material for the production of snack products using various dehydration methods. Objectives: to analyze the organoleptic and biochemical parameters of pear fruits of various varieties that are promising for use as a raw material for the production of snack products; to carry out laboratory production of snacks using various methods of dehydration of raw materials (convective, vacuum, freeze-drying); to identify patterns of changes in the chemical composition of the finished product when using various methods of dehydration of raw materials; to establish the influence of varietal characteristics of raw materials and the method of dehydration on the organoleptic characteristics of finished products. The objects of study are pear varieties Moskvichka, Belorusskaya pozdnyaya and Fevral'skij suvenir. According to the organoleptic characteristics of raw materials, pear fruits of the Moskvichka variety were distinguished, the score of which was 9.50 points on a 10-point scale. The highest content of solids was observed in pear fruits of the Fevral'skij suvenir variety – 17.7 %, but pear fruits of the Moskvichka variety were characterized by the highest content of sugars – 6.28 and organic acids – 3.26 %, respectively. During convective drying, darkening of the finished product was observed, which manifested itself in all the studied varieties. To a lesser extent, darkening due to the oxidation of polyphenolic compounds was observed during vacuum drying; it was most pronounced in pear fruits of the Fevral'skij suvenir variety. Freeze drying contributed to the preservation of the color of the raw material. The highest organoleptic evaluation was received by samples made from pear fruits of the Moskvichka variety.The highest score (9.28) was obtained by the sample produced using freeze drying. In the process of dehydration, the concentration of solids, sugars, nitrates and organic acids was noted, which was accompanied by an increase in their mass fraction compared to the initial fresh raw material. The highest degree of dehydration (dry matter content 91.1–94.2 %) was observed when using freeze drying. To obtain high-quality snack products, pear fruits of the Moskvichka variety should be used, using freeze-drying technology.
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Iakubova, Olesya, Adelya Bekesheva, and Oksana Markitanova. "Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers." Food Industry 5, no. 1 (2020): 5–15. http://dx.doi.org/10.29141/2500-1922-2020-5-1-1.
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One of the priority research vectors in the food industry is the development of fish culinary products with specified properties considering the modern require-ments of nutrition science, consumer taste preferences, traditions and national characteristics. In conditionsof high competition, consumer evaluation of or-ganoleptic indicators plays a crucial role in the product promotion and sales. The authors conducted quality organoleptic research of cold appetizers made of carp muscle tissue in the form of a roll, and also considered a descriptive organoleptic analysis method used in the score scale development for evaluating the fish culi-nary products quality. The study used common and special methods. The re-searchers defined nomenclature of indicators, calculated the weight and gradation coefficients of the cold fish snacks quality depending on the number of points scored. The article concerns possibilities of tasting analysis in identifying the ana-log products strengths and weaknesses. The authors developed and tested five-point scale organoleptic evaluation of the quality of cold fish snacks in the roll form using both traditional and new structure-forming agent – gelatin of animal and fish origin. There is a regular decrease in the score for identified nonconform-ities, and organoleptic quality indicators of new products. A man run quantita-tive quality assessment of the developed products and supplemented quantitative organoleptic properties determination of cold fish snacks by a sensory profile.
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Rybachenko, Maksym, Hanna Berezova, Volodymyr Polovyk, and Iryna Koretska. "Quality of Vegetable Puree Soups with Protein-containing Raw Materials." Restaurant and Hotel Consulting. Innovations 5, no. 2 (2022): 303–15. https://doi.org/10.31866/2616-7468.5.2.2022.270120.
Full textAbstract:
Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
Dissertations / Theses on the topic "Organoleptic methods of coregents evaluation"
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Вололовцева, В. В. "Формування асортименту споживчих властивостей та особливості проведення експертизи декоративної косметики". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/8058.
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У роботі розглядаються теоретичні аспекти розвитку ринку декоративної косметики в Україні, визначено основні чинники, що формують споживчі властивості та якість декоративної косметики, обґрунтовано класифікацію та характеристику асортименту декоративної косметики.
Проаналізовано об’єкти та методи дослідження, розроблено порядок та проведено експертне оцінювання якості виробів декоративної косметики на прикладі зразків губної помади.
Запропоновано вдосконалення методики щодо проведення товарознавчої експертизи декоративної косметики.<br>The work deals with the theoretical aspects of the development of the market of decorative cosmetics in Ukraine, the main factors shaping the consumer properties and quality of decorative cosmetics are determined, the classification and characteristics of the range of decorative cosmetics are substantiated.
Author analysis objects and methods developed procedure and conducted expert evaluation of product quality makeup for example, samples of lipstick.
Improvement in the conduct of commodity expertise of decorative cosmetics is proposed.
Book chapters on the topic "Organoleptic methods of coregents evaluation"
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Bohatko, Аlyona, and Nadiia Bohatko. "RISK-BASED CONTROL OF THE SAFETY AND QUALITY OF RABBIT MEAT DURING PRODUCTION AND CIRCULATION." In Directions for the development of science in the context of global transformations. Publishing House “Baltija Publishing”, 2025. https://doi.org/10.30525/978-9934-26-562-4-4.
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In order to establish the quality and safety of rabbit meat, veterinary medicine inspectors conduct a veterinary and sanitary examination of rabbit slaughter products at facilities for the production and circulation of rabbit meat. The aim of the study was to investigate the safety and quality of rabbit carcasses to determine pathological changes in internal organs and meat, as well as the fatness category of rabbits at slaughter, analyzing organoleptic, chemical, and microbiological indicators of rabbit meat and fat to determine the degree of freshness. The subject of the study was rabbit slaughter products, meat and adipose tissue. The methodology for carrying out veterinary and sanitary examination and fattening of rabbits was carried out visually in accordance with the requirements of the national standard DSTU 4293; the organoleptic characteristics of rabbit meat in terms of appearance and color, muscle condition on the cut, consistency, smell, transparency, and aroma of the broth were determined according to GOST 20235.0; chemical indicators of rabbit fat quality were determined using patented methods for determining the acid and peroxide values of fat; microbiological indicators, in particular KMAFAnM, were determined by inoculating the studied rabbit meat sample on nutrient media at temperatures not lower than (34–37)°C and subsequently calculating their content; hygienic criteria of the technological process for rabbit meat for storage and sale at appropriate temperature regimes in refrigeration chambers – (–2…–3) °C and (0…6)°C were determined by calculating the daily average logarithm (log) of meat according to the methodology of EU Regulation No. 2073/2005. Results of the study: it was found that rabbits aged 3-4 and 4-7 months had no pathological changes in internal organs and muscles; rabbits aged 3-4 months had a higher fatness category with well-developed muscles, minor subcutaneous fat deposits in the form of thickened, 5 to 10 mm wide strips located along the body, and rabbits aged 4-7 months had the first fatness category – well-developed muscles, minor subcutaneous fat deposits in the form of thickened, 11 to 30 mm wide strips located along the body. According to the organoleptic assessment, rabbits of two age groups (3-4 months and 4-7 months) had organoleptic indicators of a fresh degree in appearance and color – pale pink, the condition of the muscles on the cut – juicy, the consistency – elastic, the smell – pleasant and fresh, characteristic of this type of animal, the broth – transparent, without sediment and turbidity, with a pleasant aroma. According to the developed patented methods, the acid number of fresh rabbit meat was determined, depending on age, to be 0.65±0.04 – 0.72±0.03 mg NaOH and the peroxide number was 0.108±0.023 and 0.113±0.010% iodine. The content of KMAFAnM in rabbit meat was determined to be (1.23±0.12)x102 CFU/g at a temperature of (–2…–3) and (1.03±0.02)x102 CFU/g at a temperature of (0…6)⁰С. Daily logarithm log: m= from 4.2 to 1.5 and M= from 5.3 to 3.2; for rabbit meat during storage at a temperature of (–2…–3) ºС; logarithm log: m= from 2.7 to 1.2 and M= from 4.2 to 1.6 at a temperature of (0…6) ºС. Practical implications. For proper risk-based control of the safety of rabbit slaughter products, use a comprehensive veterinary and sanitary assessment of by-products and rabbit meat, organoleptic indicators, patented methods for determining the acid and peroxide values of fat to determine freshness and establish microbiological indicators and criteria of the technological process.Value/originality. The effectiveness of the use of veterinary and sanitary examination of rabbit slaughter products, in particular meat, and organoleptic evaluation of rabbit carcasses provides valuable experience and materials for practicing veterinary doctors who exercise proper control during rabbit slaughter. Patented methods for determining the acid and peroxide values of fat have a reliability in tests of 99.9% compared to the indicators of generally accepted methods for determining the degree of freshness of rabbit meat.
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Kovalov, Mykola. "ASSESSMENT OF THE EFFECT OF MICROBIOLOGICAL PREPARATIONS ON INCREASING THE STORAGE LIFE OF BERRIES OF THE GARDEN STRAWBERRY FRAGARIA × ANANASSA DUCHESNE." In Modern science: prospects, innovations and technologies. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-473-3-13.
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The article presents a study devoted to the evaluation of the effectiveness of microbiological preparations in increasing the shelf life of strawberries (Fragaria × ananassa Duchesne). The problem of rapid deterioration of strawberry berries, caused by high humidity and sensitivity to pathogenic microorganisms, is relevant for the agro-industrial complex, because it affects economic losses and product quality. Traditional storage methods, including temperature control and the use of chemical preservatives, have limitations and can negatively affect the taste of the berries and the environment. Subject of research. Subject of the study: Study of the influence of microbiological preparations on the shelf life of garden strawberry berries. The main focus has been on the effectiveness of different types of microbiological agents, such as probiotic cultures, enzyme preparations and biological antagonists, in improving berry longevity and reducing spoilage. Methodology. The research was conducted in several stages. First, an organoleptic evaluation of garden strawberry varieties was carried out, and then several varieties of microbiological preparations, differing in the mechanism of action and composition, were selected. Berries of garden strawberries were treated with these drugs and stored under standard conditions in a controlled environment. In parallel, their condition was monitored during the storage period. The assessment included measurements of key berry quality indicators, such as the level of pathogenic microorganisms, rate of rot development, organoleptic characteristics (taste, smell, texture) and overall shelf life. The analysis was carried out using modern methods, such as spectrophotometry, chromatography and microbiological testing. The purpose of the study: The main goal was to determine which of the microbiological preparations most effectively extend the shelf life of garden strawberries and preserve their quality for a long period. This study also aimed to identify potential biologically active components that can be used for the development of new berry storage technologies. Conclusion of the study. The results of the study confirmed that the most effective use of biological preparations 0.2% Trichodermin-M + 1.5% EM 5, in particular probiotic cultures and biological antagonists, effectively extends the shelf life of garden strawberries, reduces the level of rot and maintains high product quality. Preparations containing probiotic cultures have shown significant advantages due to the ability to maintain pathogenic microorganisms at a level that does not affect the quality of the berries. Enzyme preparations have also been shown to be useful, particularly in preventing the breakdown of certain spoilage components. The obtained results open up new opportunities for the introduction of biological methods in the storage of berries and improving the quality of food products, reducing the need for chemical preservatives and supporting environmentally friendly technologies in agro-industry.
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Kumar N., Sharath. "Human Auditory System." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-2121-8.ch008.
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Food is evaluated for its nutritional, physicochemical, analytical, microbiological, and sensory attributes. The organoleptic method of analyzing food products lies in careful objective and subjective evaluation of various sensorial properties of the foods produced from the foods in response to certain applied stress factors. In addition to the existing sensory evaluation techniques, emerging multi-sensorial attributes by humans have recently been a matter of great significance. The growing importance of a better understanding of sensory attributes of the food has also brought auditory perception into the limelight. Sensory evaluation identifies and recognizes auditory cues and significantly increases product purchases and market returns. The identification and recognition of novel auditory cues with the help of acoustics and texture analysis helps in understanding the product profile that suits consumer requirements. In this regard, acoustic emission from food plays a significant role in quality control operations, optimizing process efficiency and hedonic ratings based on the properties analyzed. Various techniques are being used to help understand the textural attributes and correlate them with the auditory cues of the food. Increasing competition among the brands for the same product has made way for the food industries to develop newer scientific methods of understanding the requirements of consumers and redesigning the products in a better way that is acceptable to the consumers. In-depth analysis of the foods, starting from biting to complete chewing, has seen tremendous research, and now it is being correlated to understand product perception in detail.
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Bozhko, Nataliia, and Vasyl Tischenko. "THE USE OF VEGETABLE FLOUR AND FRESHWATER AQUACULTURE IN THE TECHNOLOGY OF MEAT-CONTAINING BREADS." In Traditions and new scientific strategies in the context of global transformation of society. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-406-1-3.
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Recently, there has been a growing consumer interest in reducing meat consumption and choosing plant-based foods and plant-based protein alternatives. Proteins from hemp, pumpkin and watermelon seeds are new ingredients in the food industry. Freshwater fish meat protein is a promising alternative to meat in the production of protein-meat-containing products. The purpose of our research was to study the possibility of expanding the use of regional raw materials (vegetable flour and aquaculture) to create a combined food product, namely meat-containing bread. Methodology of the study is based on general research methods of analysis of the chemical composition, functional-technological and rheological properties of vegetable flour, white carp meat, organoleptic evaluation of meat bread with the addition of different amounts of flour from hemp seeds, pumpkin seeds and watermelon seeds. Results. The mass fraction of protein in all types of flour was high and amounted to 38.2±1.87, 49.1±1.21 and 28.21±1.63%, respectively. The water-holding capacity of all flour samples was higher by 8.2-23.09% compared to wheat flour. The water-binding capacity of the white carp meat is 76.9±0.3%, which is not lower than that of traditional types of meat, and the plasticity is 29.3±0.07 cm2/g×103, which confirms the high rheological properties of this type of raw material. As a result of determining the chemical composition and critical coefficients of white carp meat, it was proven that this type of freshwater aquaculture contains a mass fraction of protein at the level of 15.9±0.67%, a mass fraction of fat – 7.70±0.11%, which causes its high nutritional properties. The organoleptic evaluation of meat loaves with 6, 8, and 10% vegetable flour of different types in the recipe of meat loaves confirmed the high sensory indicators of all three samples of meat loaves with different contents of vegetable flour. Products with 10% hemp flour and pumpkin seeds in the recipe received the highest points. In terms of taste, all experimental samples were better or not inferior to the control samples. Practical implications. On the basis of the conducted research, recipes for meat-containing breads with vegetable flour and white carp meat have been developed, which can be used for the production of dietary high-protein products for the nutrition of various segments of the population.Value/originality. The high protein content of various types of vegetable flour and their functional and technological properties, high consumer and technological indicators of white carp meat, prove their perspective as ingredients for the production of meat-rich products with the aim of increasing the nutritional value of products and expanding the range of food products.
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Dhama, Kajal, Dhananjay Sharma, and Dr Luxita Sharma. "INTRODUCTION TO FOOD SCIENCE AND PROPERTIES OF FOOD." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 13. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag13p1ch15.
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Biological along with physical sciences and engineering are the disciplines in which the nature of food is studied and their deterioration caused by the food processing underlying principles is known as food science. It dealt with the changes or reactions that occur in food products due to induced or natural processes by the procedures of handling and made it clear with new knowledge. Food technology is the application of food science in which the major factors are the selection, processing, preserving, packing, and distribution of safe, healthy, wholesome, and nutritious food. It is based on the applications of the principles along with scientific facts, mathematics, and engineering for the preservation, processing, utilization, and storage safety of food. Food science and food technology are the disciplines in which different types of knowledge are linked and organized systematically which is required to inform for the purpose of effectively handling the food along with proper processing, distribution of food, and food marketing. In food technology, engineering concepts and principles are applied to the problems of handling food, processing food, and making changes in methods of handling and manufacturing along with the studies' interrelationship with the material properties. All the sense organs were involved during the selection of food including smell, sight, taste, touch, and hearing. The quality of various products is assessed with the help of the sensory organs of humans and this evaluation is known as the sensory or organoleptic or subjective. The sensory quality depends on various senses which are perceived by sense organs that play a role in the process of choosing food and eating. Whenever we eat food, we make a judgment. Various vocabulary words are used to describe the food product's sensory characteristics including taste, odor, texture, and appearance. This chapter will describe the enlarged knowledge of food technology, food science, and the mechanisms involved in it such as sensory evaluation.
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Bogatko, Alyona, and Vasil Lyasota. "ASSESSMENT OF SAFETY AND FAT QUALITY OF BIRDS ‘CARCASES DURING THEIR PRODUCTION AND STORAGE ACCORDING TO DEVELOPED METHODS." In Priority areas for development of scientific research: domestic and foreign experience. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-049-0-41.
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The urgency of the work is the need to establish criteria for assessing the safety and quality of poultry meat at facilities for its production and storage, due to the development of new express and improved common methods of controlling the safety and quality of poultry meat for risks (biological, chemical, physical) their life cycle. Studies have assessed the safety and quality of poultry carcasses using new and improved methods for determining the acid and peroxide levels of fat compared to conventional methods for determining the degree of freshness of poultry meat. Organoleptic evaluation of fresh poultry meat was established – for storage in a refrigerated chamber at a temperature of 0−4 °С for 5 days; doubtful degree of freshness – birds for storage in a refrigerator at a temperature of 0−4 °C for 6–7 days; stale – for storage in a refrigerator at a temperature of 0−4 °C for more than 7 days on the appearance of the carcass, color, odor on the surface of the carcass and near the bones, the state of the thoracic cavity, subcutaneous and internal adipose tissue, muscle consistency, broth for cooking samples. There is a high probability of acid number of poultry fat of moderate freshness – 1.76±0.12 mg of NaOH (p≤0.001) and stale fat – 2.83±0.07 mg of NaOH (p≤0.001) compared to the acid number of fresh fat poultry (0.72±0.04 mg NaOH), as well as indicators of volatile fatty acids (VFA) in poultry meat of moderate degree of freshness – 6.62±0.43 mg KOH (p≤0.001) and stale fat – 11.05±0.37 mg KOH (p≤0.001) compared to the content of VFA of fresh poultry meat (2.61±0.24 mg KOH). Studies have established a high reliability of determining the indicators of volatile fatty acids in poultry meat – in 98.2–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – in 98.5–99.8 % compared to the acid number as determined by the developed method. The reliability of the indicators for determining the acid number of poultry fat was according to the developed method was 99.9 %. Therefore, the developed method for determining the acid number of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: the acid number of fresh poultry fat – up to 1.0 mg of NaOH; questionable degree of freshness – from 1.1 to 2.5 mg of NaOH; stale – more than 2.5 mg of NaOH. There is a high probability of peroxide content of poultry fat of the appropriate degree of freshness – 0.029 ± 0.002% J (p≤0.001) and stale fat – 0.063±0.003 % J (p≤0.001) compared to the peroxide value of fresh poultry fat (0.010±0.0007 % J), as well as indicators of volatile fatty acids (LFA) in poultry meat of moderate degree of freshness – 6.40±0.48 mg KOH (p≤0.001) and stale fat – 10.43±0.23 mg KOH (p≤0,001) compared to the VFA content of fresh poultry meat (2.58±0.23 mg KOH). The results showed that more reliable data compared to the results of studies for the determination of volatile fatty acids in poultry meat – 98.5–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – 99.0–99.6 % were obtained using the developed improved method. The reliability of the indicators for determining the peroxide value of poultry fat according to the developed improved method was 99.9 %. Therefore, the developed improved method for determining the peroxide value of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: peroxide value of fresh poultry fat – up to 0.010 % iodine of questionable degree of freshness – from 0.010 to 0.040 % iodine; stale – more than 0.040% iodine. The developed methods for determining the safety and quality of poultry carcass fat can be used by state veterinary inspectors as simple test methods to carry out appropriate state risk-based control of poultry meat production and storage facilities.
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"of storage as short as possible, only; 24 h should not be ex ceeded. Table III comprises the most important criteria for valid static and dynamic sampling. It seems that both the guide of Warren Springs, U.K. and the VDI-Guideline might be a useful base to describe commonly accepted sampling procedures aiming at a standardization of sampling which might be a first step for a harmonization of olfactometric measurements in the different laboratories and countri es. REFERENCES (1) BULLEY, N.R. and D. PHILLIPS (1980). Sensory evaluation of agricul tural odours: A critical review. Can. Agric. Eng. 22, 107 - 112. (2) HENRY, J.G. and R. GEHR (1980). Odour control: An operator's guide. Journal WPCF 52, 2523 - 2537. (3) ROOS, C., J.A. DON and J. SCHAEFER (1984). Characterization of odour-polluted air. In: Proc.Int.Symp., Soc. Beige de Filtr. (eds.), 25-27 April 1984, Louvain-La-Neuve, Belgium, pp. 3 - 22. (4) BAKER, A.R. and R.C. DOERR (1959). Methods of sampling and storage of air containing vapors and gases. Int.J.Air Poll. 2, 142 - 158. (5) SCHUETTE, F.J. (1967). Plastic bags for collection of gas samples. Atmosph.Environm. 1, 515 - 519. (6) SCHODDER, F. (1977T. Messen von Geruchsstoffkonzentrationen, Erfassen von Geruch. Grundl. Landtechnik 27, 73 - 82. (7) CORMACK, D., T.A. DORLING and B.W7J. LYNCH (1974). Comparison of tech niques for organoleptic odour-intensity assessment. Chem.Ind. (Lon don) no. 2, 857 - 861. (8) SCHUETZLE, D., T.J. PRATER and S. RUDDELL (1975). Sampling and anal ysis of emissions from stationary sources. I. Odour and total hydro carbons. APCA Journal 25, 925 - 932. (9) WAUTERS, E., E. WALRAVENS, E. MUYLLE and G. VERDUYN (1983). An evalu ation of a fast sampling procedure for the trace analysis of volatile organic compounds in ambient air. Environm.Monitor.Assessm. 3, 151-160. (10) LACHENMAYER, U. and H. KOHLER (1984). Untersuchungen zur Neuentwick-lung eines Olfaktometers. Staub - Reinhalt. Luft 44, 359 - 362. (11) BERNARD, F. (1984). Simplified methods of odour measurement: Indus trial application and interest for administrative control. Proc. Int. Symp., Soc. Beige de Filtr. (eds.), 25 - 27 April 1984, Louvain-La-Neuve, Belgium, pp. 139 - 150. (12) GILLARD, F. (1984). Measurement of odours by dynamic olfactometry. Application to the steel and carbonization industries. Proc.Int.Symp., Soc. Beige de Filtr. (eds.), 25 - 27 April 1984, Louvain-La-Neuve, Belgium, pp. 53 - 86. (13) MANNEBECK, H. (1975). Tragbare Olfaktometer. VDI-Bericht 226, 103-105. (14) BEDBOROUGH, D.R. (1980). Sensory measurement of odours. In: Odour Control - a concise guide, F.H.H. Valentin and A.A. North (eds.), Warren Springs Laboratories, Stevenage, Hertfordshire, U.K., pp. 17-30. (15) THIELE, V. (1984). Olfaktometrie an einer Emissionsquelle - Ergebnis-se des VDI-Ringvergleichs. Staub - Reinhalt. Luft 44, 342 - 351. (16) DUFFEE, R.A., J.P. WAHL, W. MARRONE and J.S. NADERT1973). Defining and measuring objectionable odors. Internat. Pollution Eng. Congress, Philadelphia, paper no 25a, pp. 192 - 201." In Odour Prevention and Control of Organic Sludge and Livestock Farming. CRC Press, 1986. http://dx.doi.org/10.1201/9781482286311-21.
Full textConference papers on the topic "Organoleptic methods of coregents evaluation"
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Кучмина, П. С., Н. Э. Каухчешвили, А. А. Грызунов, et al. "Organoleptic evaluation of mango chips, produced using various methods of dehydration of raw materials." In XXVI Международная научно-практическая конференция «Современные тенденции развития науки и мирового сообщества в эпоху цифровизации». Crossref, 2024. http://dx.doi.org/10.26118/6079.2024.13.60.049.
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