Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations

• Published in: International journal of gastronomy and food science Vol. 33; p. 100761
• Main Authors: Akasapu, Kumudhini, Uppaluri, Ramagopal V.S.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2023
• Subjects: 9-Point hedonic scale method; Mixed vegetable soups; Nutritional characterization; Score deviation method; Sensory evaluation; Score deviation method; Nutritional characterization; 9-Point hedonic scale method; Sensory evaluation; Mixed vegetable soups
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2023.100761

This work demonstrates the formulation, characterization and identification of optimal soup mixes through a structured methodology which equally prioritized both nutritional and sensory aspects. To achieve this, a novel sensory evaluation technique named as Score deviation method was designed. This method was implemented in conjunction with the conventional 9-point hedonic scale method to achieve optimal soup formulations with increased confidence. A total of forty soups formulated with various combinations of summer and winter vegetable produces were evaluated for the sensory properties by a semi-trained panel of 15 subjects utilizing both the methods. All the developed formulations were compared with a commercial soup product which was taken as a control for the study. Finally, a few summer and winter vegetable formulations were screened based on the deviation index values obtained through score deviation method and sensory scores obtained through both the methods. Deviation index values which indicated the extent of uniformity among the sensory parameters played a key role in better screening of the formulations. Lastly, among all summer vegetable soups, with high sensory scores, lowest deviation index and high nutritional composition, formulation with 1 g spine gourd, 1 g sponge gourd, 0.5 g yardlong bean, 2.5 g corn flour and 5 g spice mix was identified as the best soup mix. Among all winter vegetable soups, formulation with 1 g ash gourd, 1 g bottle gourd, 0.5 g squash, 2.5 g corn flour and 5 g spice mix was identified as the best soup mix. [Display omitted] •Abundant vegetables were effectively utilized for optimal mixed vegetable soups.•Best soups identified by equal prioritization of sensory and nutritional aspects.•Designed, implemented and verified score deviation sensory method for first time.•Determined efficacy of score deviation method w.r.t. 9-Point hedonic scale method.•Sensory parameters uniformity and weightage inferred by score deviation method.