Relationship between sensory and texture measurement of jamun and positioning of jamun samples.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7606/
JSS-01-02 |
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| Title |
Relationship between sensory and texture measurement of jamun and positioning of jamun samples.
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| Creator |
Ravi, R.
Maya, Prakash Rajalakshmi, D. |
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| Subject |
01 Sensory evaluation
04 Functional foods |
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| Description |
Relationships between sensory properties and instrumental texture measurements (shear values) of jamun (gulabjaman) samples were investigated. Sensory profiles were obtained using quantitative descriptive analysis (QDA) with 9 sensory attributes for 4 market samples of jamun and 10 samples prepared using instant mixes available in the local market. Correlations between sensory and instrumental texture measurement were studied. Shear values were correlated positively with softness, juiciness and milkiness. Further canonical discriminant analysis was used to position the samples with respect to each other. Results indicated that 3 market and 3 instant samples group together in the same quadrant representing desirable quality attributes (colour, softness, juiciness, milkiness and overall quality). It is suggested that jamun from the instant mixes could replace traditionally prepared market samples as they match the product profile closely.
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| Date |
2002
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7606/1/Journal_of_Sensory_Studies_17%281%29_20-25.pdf
Ravi, R. and Maya, Prakash and Rajalakshmi, D. (2002) Relationship between sensory and texture measurement of jamun and positioning of jamun samples. Journal of Sensory Studies, 17 (1). 29-41, 13 ref.. |
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