Sensory Analysis of Select Packaging Materials using Nine-Point Hedonic Scale.
Description
Today's food industry relies heavily on food packaging because we seldom see food that is not covered or wrapped. The main goals of packaging are to safeguard food products from foreign objects during transit and extend their shelf lives. According to research, chemicals and additives can migrate from packaging materials into food. Any process that enables transfer from the surface of the food article to the core is referred to as leaching. In this study, four samples of packed fruit juices were considered for sensory analysis of the juice content as a result of leaching. The qualitative assessment of any changes in the flavour of fruit juices due to the interference of packaging material following storage was aided by a sensory examination of juice samples. The samples included (i) tetraPak with mixed fruit juice and (ii) leak-proof bag with orange juice; one month from the manufacturing date and (iii) tetraPak with mixed fruit juice and (iv) leak-proof bag with orange juice; five months from the manufacturing date. We measured the degree of suitability after administering the individual juice samples by using the Hedonic scale. Elements considered were overall flavour, acceptability, tongue feel, tenderness, juiciness, flavour, sweetness, acidity, and bitterness. Overall, this qualitative analysis enabled us to deduce a significant alteration in the appropriateness of the fruit juice samples stored in similar conditions for longer duration. This finding may be corroborated by further evidence-based research on leachable substances such as heavy metals, phthalates and bisphenols from packaging materials.
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Sensory evaluation scale Unipolar structured-numbered scale: 9-point Hedonic scale with values associated to the hedonic terms ranging from 1 “disliked extremely” to 9 “liked extremely” with a central hedonic term of “neither liked nor disliked” with a value of 5. All scores presented the respective hedonic terms and the scale was referred as “1 to 9”. Selection of Participants Both male and female subjects between 18- 55 years of age were selected. Sensory Evaluation 1) At 0 month, procured the required number of freshly manufactured mixed fruit juice (tetrapak) [ named as sample A 1] and orange juice (leak proof bag) [ named as sample A2] and storing them at room temperature. 2) At 5th month, procured the required number of freshly manufactured mixed fruit juice (tetrapak) [ named as sample B 1] and orange juice (leak proof bag) [named as sample B2]. 3) The participants were instructed on how to evaluate and the parameters to be kept in mind while taking the survey (Enclosure1,2, 3 & 4). 4) The samples A1 and A2 were given to the participants at 0 minute and following which the survey was administered. 5) The samples B1 and B2 were given to the participants at 20 minute and following which the survey was administered (Spider Diagram of the Sensory Evaluation | Download Scientific Diagram,2022.). The samples were procured and stored at advisable conditions and were labelled with respective codes. A1, A2, B1 and B2 codes indicated the four juice samples of orange juice packed in leak proof bag and mixed fruit juice packed in tetra Pak at 0 month and 6 months respectively. The questionnaire was distributed to the subjects along with the enclosures after a detailed explanation of the study. The subjects were co-operative and individuals suffering from rhinitis were excluded from the study. The sample size was 75 calculated according to the formula N = z2ϭ2/d2 by Villanueva et al (Villanueva, Petenate, & da Silva, 2005b) After collection of the completed questionnaire, the data was entered in the Microsoft Excel for further analysis. Data Analysis The prevalidated data in the Hedonic scale was tabulated. The initial visualization of the variability, mean and standard deviation of the data for each parameter, was carried out for each product through the calculation of basic statistics. The analyses were supplemented with histograms for each product by calculating the coefficients of skewness and kurtosis for each data set to evaluate the dispersion and behaviour of data distribution. The one sample Kolmogorov–Smirnov test of normality was performed to evaluate strongest assumptions for the samples. The Shapiro-Wilk normality test was carried out to conclude the study by calculating the significant difference (p value) between the samples A1 &B1 and A2&B2.