Sensory evaluation of pistachio spread using quantitative descriptive descriptive test.

Citation

Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin , Nyuk Ling (2012) Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. In: International Conference on Food Science and Nutrition 2012 , 2-4 Apr. 2012, The Pacific Sutera Hotel, Kota Kinabalu, Sabah. (pp. 698-704).

Abstract

Pistachio nut (pisfacia Vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, sugar, and palm oil. This paper involved development of suitable terminology for describing pistachio spread using quantitative descriptive analysis (QDA). The method is used to measure the quality of the two pistachio spreads formulated throughout the research (Formulation 1 including 50% paste, 30% sugar and 20% palm oil and Formulation 2 including 58.3% paste, 25% sugar and 16.7% palm oil). Eight panelists were selected for training and evaluation of pistachio spread. Twenty attributes (in terms of appearance, aroma, flavor, texture and aftertaste) were identified and developed for the product. No significant difference was observed in all attributes between the pistachio spread formulations except for sweetness (pc 0.05).

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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Faculty of Food Science and Technology
Notes:	Full text are available at Special Collection Division Office.
Keywords:	Pistachio; Sensory; Descriptive test; Terminology; Panelist.
Depositing User:	Erni Suraya Abdul Aziz
Date Deposited:	04 Aug 2014 01:50
Last Modified:	04 Aug 2014 01:50
URI:	http://psasir.upm.edu.my/id/eprint/31749
Statistic Details:	View Download Statistic

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