Articles, Conference and Workshop Papers Collection

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Browsing Articles, Conference and Workshop Papers Collection by Subject "Acceptability"

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    Acceptability of soup powders made from selected traditional leafy vegetables grown in Lindi, Tanzania
    (2021) Abdallah, A.; Chove, L. M.
    A study was conducted to assess the acceptability of soup formulated from traditional leafy vegetables (TLVs) grown in Lindi, Tanzania. Three TLVs, Amaranth hybrids known as amaranthus leaves (AML), Manihortesculenta known as cassava leaves (CAL) and Ipomeabatatas known as sweet potatoes leaves (SPL) which had been optimized for Iron content, were used to prepare 4 vegetable soup formulations (F1– 60.0:7.5:22.5); (F2 –70.0:5.0:15.0); (F3 –80.0:2.5:7.5) and (F4 –40.0:10.0:40.0) respectively. Descriptive sensory analysis was performed by10 trained panelists who used 5 descriptors to quantitatively describe the sensory characteristics of four soup formulations. Thirty consumers assessed the degree of liking of products’ sensory attributes using a 7-point hedonic scale. External preference mapping was performed by relating sensory data with hedonic responses. Mean intensity ratings of descriptive attributes of the soup showed that F1, F2 and F3had significantly higher(p<0.05) mean intensity scores in colour, aroma, and mouth feel than F4. The consumer study showed that, with exception of mouth feel, consumers showed significant differences (p<0.05) between samples in colour, aroma, taste and overall acceptability. It was thus concluded thatF1 was the most liked by consumers due to colour, aroma and mouth feel followed by F2 and then F3 and finally F4. Furthermore, the preference mapping results showed that colour, aroma and mouth feel attributes were the main drivers for positive consumer preference for vegetable soup. Thus, selection and processing of vegetables, which retain these attributes, is of greater importance for consumer acceptability and hence increased utilization for consumer’s health and well-being.
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    Development and sensory evaluation of yoghurt flavoured with solar dried fruits
    (Pearl Research Journals, 2017) Ndabikunze, B. K.; Mumba, F. G.; Ngowi, H.; Chove, L; Mongi, R; Abdulsud, I.
    A study of developing solar dried fruit (5%) flavoured yoghurts using three types of fruits was conducted to determine acceptability and shelf life of developed products. A total of six samples namely banana, mango, pineapple, banana/mango, banana/pineapple and mango/pineapple were used as flavours in yoghurts. They were added either as fruit pieces or as powders. Shelf life projection study suggested that developed yoghurt products could be stored for up to 21 days at 4 °C without undergoing spoilage. Plain yoghourt (control) was the most liked sample and scored highest mean values for all attributes, which was significantly different from all other samples (p<0.05). Among the fruit flavoured yoghourts, mango was the most preferred sample in terms of flavor, aroma and general acceptability whereas the pineapple was the least acceptable. Although yoghurts flavoured with fruits pieces scored higher mean values in all sensory attributes than yoghurts flavoured with powdered fruits, no significant differences (p>0.05) between the two forms of fruit flavours was found. This needs to be further investigated. Thus, although the control was the most liked sample, solar dried fruit can be successfully used as yoghurt flavour, which may improve the texture and nutritional quality of the formulated yoghurts, making them available throughout the year, hence increasing farmer’s income.