Sensory Characterization of Vegetarian Pizza by using Quantitative Descriptive Analysis
625 / 295
Authors
-
Ripudaman Singh
-
Kaushik Khamrui
ICAR-NDRI, Karnal
-
Writdhama G Prasad
ICAR-NDRI, KARNAL
-
Bhopal Singh
-
Ritika Puri
Keywords:
Pizza, Sensory Evaluation, Quantitative Descriptive Analysis (QDA), Principal Component Analysis (PCA)Abstract
Consumption of vegetarian pizza is increasing worldwide for increasing popularity towards vegetarian diets. However, a proper description of sensorial attributes of vegetarian pizza is still not available in the existing scientific literature. Such characterization provides inevitable information for product’s evaluation and process improvement. Therefore, the present study was undertaken to objectively characterize the sensory attributes of vegetarian pizza using statistical tools. A descriptive score card comprising all the possible sensory attributes of pizza was drafted and finalized by group discussion with sensory evaluation experts. Thirty six pizza samples were collected from different Indian cities. Sensory evaluation was done using Quantitative Descriptive Analysis (QDA) and significant (p<0.05) difference among the market samples was observed. Principal Component Analysis (PC) revealed five principal components (PC) which accounted for 93% variation in the sensory data viz., (1) cohesiveness of crust/cooking intensity/free moisture of cheese, (2) firmness/crispiness/type of crust, (3) cohesiveness/thickness of cheese, (4) chewiness, and (5) overall acceptability.
References
Anonymous (2013) http://www.skymetweather.com/content/agriculture-and-economy/october-is-national-pizza-month/
Chapman KW, Lawless HT, Boor KJ (2001) Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. J Dairy Sci 84:12-20.
Chawla R, Patil GR, Singh AK (2014) Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. J Food Sci Technol 51: 558-564.
Chen C, Wolle D, Sommer D (2009) Mozzarella. In: Clark S, Costello M, Drake MA, Bodyfelt F (2nd ed) The Sensory Evaluation of Dairy Products, New York, NY: Springer, pp 459-487.
Coxon APM (1982) Three-way and further extensions of the basic model. The Users Guide to Multidimensional Scaling. Heinemann Educational Books, London, pp. 186–241
Desai NT, Shepard L, Drake MA (2013) Sensory properties and drivers of liking for Greek yogurts. J Dairy Sci 96:7454-7466.
Drake MA, Jones VS, Russell T, Harding R, Gerard PD (2007) Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA. J Sens Stud 22:433-452.
Di Vita G, De Salvo G, Bracco S, Gulisano G, D’Amico M (2016) Future Market of Pizza: Which Attributes Do They Matter. AGRIS Papers Econo Infor 8(4): 59-71.
de Delahaye EP, Jimenez P, Perez E (2005). Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas. J Food Eng 68(1):1-7.
Esminger AH, Ensminger ME, Konlande JE, Robson JRK (1995) The concise encyclopedia of food and nutrition. CRC press, Boca Raton, FL, USA.
Ghosh D, Chattopadhyay P (2012) Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. J Food Sci Technol 49:328-334.
Jolliffe I (2005) In: Principal component analysis. John Wiley & Sons, Ltd, pp. 78-110.
Kaaki D, Baghdadi OK, Najm NE, Olabi A (2012) Preference mapping of commercial Lebneh (strained yoghurt) products in the Lebanese market. J Dairy Sci 95:521-532
Keast RSJ, Lau JJ (2006) Culture –Specific Variation in the Flavour profile of Soymilk. J Food Sci 71:S567-S572.
Larsen DM, Setser CS, Faubion JM (1993) Effects of flour type and dough retardation time on the sensory characteristics of pizza crust. Cereal Chem (USA).
Lawless HT, Heymann H (1998) In: Sensory Evaluation of Food: Principles and Practices. Chapman & Hall, New York, NY, pp. 585–608.
Locci F, Ghiglietti R, Francolino S, Iezzi R, Oliviero V, Garofalo A, Mucchetti G (2008) Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping. Food Chem 107:1337–1341
Massart DL, Vandeginste BGM, Deming SN, Michotte YKAUFMAN, Kaufman L (1988) Principal components and factor analysis. In: Chemometrics: A Textbook. Elsevier, Amsterdam, pp. 339–369.
Murray JM, Delhunty CM, Baxter IA (2001) Descriptive sensory analysis: past present and future. Food Res Int 34:461-471.
Pizzolongo F, Quarto M, Nasi A, Ferranti P, Addeo F, Sacchi R, Chianese L (2007) Sensory profile of PDO Mozzarella di Bufala Campana Cheese. Ital J Animal Sci 6(sup2): 1136-1139.
Puri R, Khamrui K, Khetra Y, Malhotra R, Devraja HC (2016) Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham. J Food Sci Technol 53:1238-1246.
Redl A, Guilbert S, Morel MH (2003) Heat and shear mediated polymerization of plasticized wheat gluten protein upon mixing. J Cereal Sci 38:105-114.
Stone H, Sidel JL (1998) Quantitative descriptive analysis: developments, applications and the future. Food Technol 52:48-52.
Thompson JL, Drake MA, Lopetcharat K, Yates MD (2004) Preference mapping of commercial chocolate milks. J Food Sci 69:406-413.
Young ND, Drake M, Lopetcharat K, McDaniel MR (2004) Preference mapping of Cheddar cheese with varying maturity levels. J Dairy Sci 87:11-19.
