Abstract
Traditional sweetmeats of various countries hold a great and promising scope in their improvement and in order to tap the potential of the same, several companies and co-operative federations have started their organized production. Doda burfi, a heat desiccated and popular sweetmeat of northern India, is one of the regional specific, unfamiliarized products of India. The typical sweetmeat is characterized by caramelized and nutty flavour and granular texture. The purpose of this study was to determine the close relationship among various sensory attributes of the product collected from renowned manufacturers located in four different cities and to characterize an overall acceptable product. Individuals from academia participated in a round table discussion to generate descriptive terms related to colour and appearance, flavour and texture. Prior to sensory evaluation, sensory panel was trained and briefed about the terminology used to judge the product involving a descriptive intensity scale of 100 points for describing major sensory attributes. Results were analyzed using ANOVA and principal component analysis. Correlation table indicated a good degree of positive association between the attributes such as glossy appearance, dark colour, caramelized and nutty flavour and cohesive and chewy texture with the overall acceptability of the product.
Similar content being viewed by others
References
Aggarwal SS (2007) Indian traditional milk products sector. In: Gupta PR (ed) Dairy India yearbook, 6th edn. Priyadarshini Vihar, New Delhi, pp 405–408
Banerjee AK (1997) Processes for commercial production. In: Gupta PR (ed) Dairy India yearbook, 6th edn. Priyadarshini Vihar, New Delhi, pp 387–392
Díaz GD, Navaza JM (2003) Rheology of aqueous solutions of food additives: effect of concentration, temperature and blending. J Food Engg 56:387–392
Drake MA, Mcingvale SC, Gerard PD, Cadwallader KR, Civille GV (2001) Development of a descriptive language for cheddar cheese. J Food Sci 66:1422–1427
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 U.S.A. J Sens Stud 22:433–452
Ghosh D, Chattopadhyay P (2010) Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. J Food Sci Technol. doi:10.1007/s13197-011-0280-9
Goldner MC, Zamora MC (2007) Sensory characterization of Vitis Vinifera Cv. Malbec wines from seven viticulture regions of Argentina. J Sens Stud 22:520–532
Kappes SM, Schmidt SJ, Lee SY (2006) Descriptive analysis of cola and lemon/lime carbonated beverages. J Food Sci 71:S583–S589
Keast RSJ, Lau JJ (2006) Culture-specific variation in the flavour profile of Soymilks. J Food Sci 71:S567–S572
Lawless HT, Heymann H (1998) Sensory evaluation of food: principles and practices. Chapman & Hall, New York, p 608
Massart DL, Vandeginste BGM, Deming SN, Michotte Y, Kaufman L (1988) Chemometrics: a textbook. Elsevier, Amsterdam, pp 457–458
Naes T, Baardseth P, Helgesen H, Isaksson T (1996) Multivariate techniques in the analysis of meat quality. Meat Sci 43:S135–S149
Parente ME, Gambaro A, Ares G (2008) Sensory characterization of emollients. J Sens Stud 23:149–161
Patil GR (2002) Present status of traditional dairy products. Indian Dairym 54:35–46
Piggott JR, Mowat RG (1991) Sensory aspects of maturation of cheddar cheese by descriptive analysis. J Sens Stud 6:49–62
Rangaswamy R (1995) A textbook of agricultural statistics. New age international (P) ltd, New Delhi
Sabbe S, Verbeke W, Deliza R, Matta VM, Van Damme P (2009) Consumer liking of fruit juices with different acai (Euterpe oleracea Mart) concentrations. J Food Sci 74:S171–S176
Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC (1974) Sensory evaluation by quantitative descriptive analysis. Food Technol 8:24–32
Thompson JL, Drake MA, Lopetcharat K, Yates MD (2004) Preference mapping of commercial chocolate milks. J Food Sci 69:S406–S413
Acknowledgment
The first author thankfully acknowledges the financial assistance provided by the Director, National Dairy Research Institute, Karnal in the form of Institutional Research Fellowship for carrying out this work.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Chawla, R., Patil, G.R. & Singh, A.K. Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. J Food Sci Technol 51, 558–564 (2014). https://doi.org/10.1007/s13197-011-0524-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0524-8