Assessment of chemical composition and sensory parameters in some fast food and its analogues home made

Abstract EN

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).