Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic
The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Fil...
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| Language: | English |
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ISEKI_Food Association (IFA)
2015-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/60 |
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| author | Tanima Chowdhury Madhusweta Das |
| author_facet | Tanima Chowdhury Madhusweta Das |
| author_sort | Tanima Chowdhury |
| collection | DOAJ |
| description | The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material.For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) > taste (Highly important) > colour (Highly important) > strength (Important) for tea, and taste (Highly important) > aroma (Highly important) > colour (Important) > appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as ‘Very good’ when the foods were packed in starch–HPMC/AM film. When the products were packed in market-available polypouches they exhibited similar attributes. With the exception of ‘Very good’ maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the ‘Good’-‘Satisfactory’ range. The overall sensory score of tea was also maintained as ‘Very good’ in starch-HPMC film. |
| format | Article |
| id | doaj-art-a33f628a6b6f4e5c82b0c738fb03569b |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2015-04-01 |
| publisher | ISEKI_Food Association (IFA) |
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| series | International Journal of Food Studies |
| spelling | doaj-art-a33f628a6b6f4e5c82b0c738fb03569b2024-12-09T23:15:43ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542015-04-014110.7455/ijfs/4.1.2015.a3Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logicTanima Chowdhury0Madhusweta Das1Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, IndiaDepartment of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, IndiaThe last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material.For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) > taste (Highly important) > colour (Highly important) > strength (Important) for tea, and taste (Highly important) > aroma (Highly important) > colour (Important) > appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as ‘Very good’ when the foods were packed in starch–HPMC/AM film. When the products were packed in market-available polypouches they exhibited similar attributes. With the exception of ‘Very good’ maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the ‘Good’-‘Satisfactory’ range. The overall sensory score of tea was also maintained as ‘Very good’ in starch-HPMC film. https://www.iseki-food-ejournal.com/article/60Functional PolysaccharidePacked FoodSelf-Supporting FilmsSensory QualitiesStarch Based Films |
| spellingShingle | Tanima Chowdhury Madhusweta Das Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic International Journal of Food Studies Functional Polysaccharide Packed Food Self-Supporting Films Sensory Qualities Starch Based Films |
| title | Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic |
| title_full | Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic |
| title_fullStr | Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic |
| title_full_unstemmed | Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic |
| title_short | Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic |
| title_sort | sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic |
| topic | Functional Polysaccharide Packed Food Self-Supporting Films Sensory Qualities Starch Based Films |
| url | https://www.iseki-food-ejournal.com/article/60 |
| work_keys_str_mv | AT tanimachowdhury sensoryevaluationofaromaticfoodspackedindevelopedstarchbasedfilmsusingfuzzylogic AT madhuswetadas sensoryevaluationofaromaticfoodspackedindevelopedstarchbasedfilmsusingfuzzylogic |