Laboratory Exercises For Sensory Evaluation
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Laboratory Exercises For Sensory Evaluation
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Author : Harry T. Lawless
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-12
Laboratory Exercises For Sensory Evaluation written by Harry T. Lawless and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-12 with Technology & Engineering categories.
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.
Laboratory Methods For Sensory Evaluation Of Food
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Author : Elizabeth Larmond
language : en
Publisher: Agriculture Canada
Release Date : 1977
Laboratory Methods For Sensory Evaluation Of Food written by Elizabeth Larmond and has been published by Agriculture Canada this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Technology & Engineering categories.
Preparing for the test. preparing samples. Choosing and training panelists. Designing experiments and choosing. Methods of analyzing data. Factor influencing sensory. Measurements. Methods for sensory testing.
Laboratory Methods For Sensory Analysis Of Food
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Author : Linda M. Poste
language : en
Publisher: Research Branch, Agriculture Canada
Release Date : 1991
Laboratory Methods For Sensory Analysis Of Food written by Linda M. Poste and has been published by Research Branch, Agriculture Canada this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Technology & Engineering categories.
Manual describing the factors influencing sensory measurements; physical facilities needed; sample preparation; selection and training of panellists; experimental design; statistical tests; sensory analysis test methods; discriminative tests, descriptive tests, affective tests, and the production of a sensory analysis report.
Development Of Food Processing Laboratory Exercises As A Method For Gaining Undergraduate Research Experience
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Author : Melanie Heermann
language : en
Publisher:
Release Date : 2019
Development Of Food Processing Laboratory Exercises As A Method For Gaining Undergraduate Research Experience written by Melanie Heermann and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.
Undergraduate research experiences are important in teaching research skills. Opportunities to participate in research projects with faculty members can be limited. Studies have found that course-embedded research opportunities serve as meaningful experiences for students if structured properly. Research was conducted to determine if selected exercises performed in an undergraduate food processing laboratory could serve as undergraduate research opportunities. Rolled sugar cookies were prepared according to AACC Method 10-50.05 using sucrose and alternative sweeteners, and evaluated for physicochemical and sensory attributes. Objectives were to evaluate the functional properties of alternative sweeteners in reduced-sugar cookies. Nine variations were prepared: control (C), Splenda for baking (S), Equal for baking (E), Truvia (T), Sweet'N Low (SNL), and 1:1 mixtures of sweeteners and sucrose. Cookies were characterized on width-to-thickness (W/T) ratio, moisture loss, color, hardness, fracturability, and sensory attributes. Significance level was determined by ANOVA and post-ANOVA Tukey's multiple comparison tests. W/T ratios of T (7.2), T+sucrose (7.4), and C (7.8) were similar, but different from all other treatments. Color was similar for all treatments ([Delta]E: 80.190-84.075). T had greatest hardness (6878 N) and E had greatest fracturability (4622 N). The presence of sucrose decreased the fracture force (1359-1732 N). Control sensory attributes (appearance, texture, flavor, sweetness, and aftertaste) (6.07-6.89) significantly differed from alternative sweetener treatments (2.62-6.43). Physiochemical and sensory attributes of T+sucrose were closest to the control. This exercise introduced students to standard methods of sample preparation and physical and sensory analysis. Gluten-free sorghum breads, with varying inclusions of waxy sorghum flour, were prepared using an optimized gluten-free sorghum bread formulation (70% sorghum flour, 30% potato starch). Objectives were to determine the differences in physiochemical and sensory properties of sorghum bread with different waxy sorghum inclusions. Four treatments were prepared: control (0% waxy sorghum) (C), 15% waxy sorghum (15W), 25% waxy sorghum (25W), and 35% waxy sorghum (35W). Bread was characterized on loaf height, crust and crumb color, water activity, hardness, cohesiveness, springiness, and sensory attributes. Significance level was determined by ANOVA and post-ANOVA Tukey's multiple comparison tests. Average loaf height was greatest for 35W (56.23 mm) and smallest for C (53.72 mm). C had the greatest average color change of the crust ([Delta]E=74.98) and crumb ([Delta]E=66.41). Average water activity remained constant (0.98-0.985). 15W had the greatest hardness (1060.98 N) and cohesiveness (0.91). C and 25W had the greatest springiness (0.69). 25W had the greatest sensory acceptability (6.0 out of 9). This exercise introduced students to research skills and challenges associated with gluten-free bread production. Student observations and perceptions about each of the previously mentioned exercises were assessed using surveys for each exercise. Questions were formatted on a Likert scale in four sections: demographics, physical and sensory properties, research and writing skills, and food processing knowledge. Sixty-five percent or more of students completing each survey gave positive responses. The large number of positive student responses indicate that students perceived each exercise as a beneficial learning experience. Students believed the exercises taught them important information about food processing, research principles, and scientific communication.
Sensory Evaluation
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Author : Sarah E. Kemp
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-26
Sensory Evaluation written by Sarah E. Kemp and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-26 with Technology & Engineering categories.
This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
Laboratory Methods For Sensory Evaluation Of Food
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Author : Canada. Agriculture Canada
language : en
Publisher:
Release Date : 1985
Laboratory Methods For Sensory Evaluation Of Food written by Canada. Agriculture Canada and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with categories.
Sensory Analysis General Guidance For The Staff Of A Sensory Evaluation Laboratory Staff Responsibilities
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Author : British Standards Institute Staff
language : en
Publisher:
Release Date : 2006-12-29
Sensory Analysis General Guidance For The Staff Of A Sensory Evaluation Laboratory Staff Responsibilities written by British Standards Institute Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-29 with categories.
Sensory analysis (food), Food testing, Personnel, Management, Laboratory workers, Performance, Test laboratories, Organizations, Education, Training
Laboratory Exercises
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Author : Charles S. Myers
language : en
Publisher:
Release Date : 1928
Laboratory Exercises written by Charles S. Myers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1928 with Psychophysiology categories.
Sensory Evaluation Practices
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Author : Herbert Stone
language : en
Publisher: Academic Press
Release Date : 2020-10-18
Sensory Evaluation Practices written by Herbert Stone and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-18 with Technology & Engineering categories.
Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance of scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing and communicating product sensory information in a way that is actionable to developers, marketers and legal counsel Presents how sensory science is becoming more influential at the front end of innovation Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science Contains demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results Features a new chapter on how to get your research published
Sensory Analysis General Guidance For The Staff Of A Sensory Evaluation Laboratory Recruitment And Training Of Panel Leaders
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Author : British Standards Institute Staff
language : en
Publisher:
Release Date : 2006-12-29
Sensory Analysis General Guidance For The Staff Of A Sensory Evaluation Laboratory Recruitment And Training Of Panel Leaders written by British Standards Institute Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-29 with categories.
Sensory analysis (food), Food testing, Personnel, Inspectors, Management, Laboratory workers, Examination (education), Training, Courses, Recruitment, Selection, Test laboratories, Organizations