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330355

Assessment of Chemical Composition and Sensory Parameters in Some Fast Food and Its Analogues Home Made تقييم التركيب الكيميائي والمعايير الحسية في بعض الوجبات السريعة ومثيلاتها

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Last updated: 05 Jan 2025

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Abstract

     Sensory is important facet in human experience about food. Table (4) shows the values which were appearance, taste, chewing, ordor, texture, color and overall acceptance It was generally observed that the (HM) presented the highest value for all attributes. Regarding the overall acceptance of Sandwich (HM) was different than Sandwich (CM). There were highly significant differences (P≤0.01) in appearance, taste, chewing, ordor,texture  ,color and overall acceptance between all two types of sandwiches. Food sensors are the experiences of individuals who use all the senses, namely sight (eyes), hearing (ears), smell (nose), taste (tongue) and touch (skin).Sensory stimulation not only attract  consumers  but  also  helps differentiate  products  from  others .It  can  be  attached  to  the  sensory  memory  and  eventually become part of the decision-making process and food selection (Hussain, 2014). (Namkung and Jang ,2008) has identified food presentation and taste as the most influential factors to customer satisfaction (Kivela et al., 2000). consider several aspects of food quality such as taste and food nutrition to study the relationship of food  factors  to  customer  satisfaction  and  attitudes.The sensorial acceptance test was conducted by 50 untrained consumers, including undergraduate students, postgraduate students and staff of
the University of assuit, representing a target public that consumes sandwich of shawarma of chicken or beef at least once perweek.The overall appearance of a product is important for priming consumers and developing expectations prior to consumption. A disconfirmation of expectations occurs when the perceived liking after consumption is below the expected liking, which may occur when the visual cues misrepresent the taste, odor, and flavor of the product( Delwiche, 2004)Thus, it is important to deliver high-quality sensory attributes that are perceived both before and during consumption. The overall appearance of meat analogs should resemble familiar meat products in order to set positive expectations. Other functional ingredients that are used as food additives to improve the texture of meat analogs include thickeners and emulsifiers (Savadkoohi et al.,2014).

DOI

10.21608/hgg.2022.330355

Keywords

Fast food, Chemical composition, Sensory evaluation

Authors

First Name

Taghreed

Last Name

Mohamed Galal Abd-Elkader

MiddleName

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Affiliation

Master's degree researcher and Demonstrator at Home Economics Department Faculty of Specific Education Assiut University

Email

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City

أسيوط

Orcid

-

First Name

Seham

Last Name

Ahmed Farrag

MiddleName

-

Affiliation

Emeritus Professor of food science - Faculty of Specific Education - Assiut University

Email

-

City

أسيوط

Orcid

-

First Name

Rofida

Last Name

Farag Mohammed

MiddleName

-

Affiliation

Lecturer of Department of food science and Technology Faculty of Agriculture - Assiut University

Email

-

City

-

Orcid

-

Volume

5

Article Issue

13

Related Issue

44820

Issue Date

2022-02-01

Receive Date

2023-12-14

Publish Date

2022-02-01

Page Start

114

Page End

131

Print ISSN

2535-2229

Online ISSN

3009-6014

Article File

HGG_Volume 5_Issue 13_Pages 114-131.pdf

PDF . 459.8kB

Link

https://hgg.journals.ekb.eg/article_330355.html

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https://hgg.journals.ekb.eg/service?article_code=330355

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330,355

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المقالة الأصلية

Type Code

2,857

Publication Type

Journal

Publication Title

حوار جنوب جنوب

Publication Link

https://hgg.journals.ekb.eg/

MainTitle

Assessment of Chemical Composition and Sensory Parameters in Some Fast Food and Its Analogues Home Made تقييم التركيب الكيميائي والمعايير الحسية في بعض الوجبات السريعة ومثيلاتها

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Type

Article

Created At

20 Dec 2024