Table 1.
Lexicon used to describe the sensory characteristics of injera made from the various sorghum types and teff.
| Sensory Category | Attributes | Definition/Reference | Scale Anchors (0, 10) |
|---|---|---|---|
| Aroma | Fermented | Intensity of aroma associated with beer | No fermented aroma, intense fermented aroma |
| Sorghum | Intensity of aroma associated with sorghum porridge | No sorghum aroma, intense sorghum aroma | |
| Musty | Intensity of aroma associated with moldy smell | No musty aroma, intense musty aroma | |
| Overall aroma | Overall intensity of aroma of injera | No aroma, intense overall aroma | |
| Appearance | Shininess * | The property of having a smooth shiny/glossy/lustrous surface | Not shiny surface, very shiny surface |
| Eye # size * | The size of pores formed on surface | Very large, very small | |
| Eye evenness and distribution * | The distribution and evenness of the pores | Not evenly distributed, very evenly distributed | |
| Texture (assessed by hand) | Softness-1 * | The measure of resistance to deformation | Not soft, very soft |
| Flexibility | The property of bending easily without breaking | Not flexible, very flexible | |
| Rollability * | The ease to roll the injera | Not rollable, very rollable | |
| Stickiness * | Degree to which a product tends to be glutinous | Not sticky, very sticky | |
| Sponginess-1 | Property resembling a sponge; light, porous and compressible | Not spongy, Very spongy | |
| Texture (assessed in mouth) | Chewiness | A measure of the ease to masticate or chew the injera | Not chewy, very chewy |
| Softness-2 * | The measure of resistance to deformation | Not soft, very soft | |
| Sponginess-2 | Property resembling a sponge; light, porous and compressible | Not spongy, very spongy | |
| Breakability | The measure of resistance to breaking | Not breakable, very breakable | |
| Grittiness * | Degree to which small particles were noticed during mastication. | Not gritty, very gritty | |
| Dry mouthfeel | Degree to which the injera feels dry while chewing and absorbs saliva | No dry mouthfeel, intense dry mouthfeel | |
| Flavour | Sourness * | Fundamental taste sensation elicited by acids | No sour taste, intense sour taste |
| Bitterness * | Fundamental taste sensation elicited by caffeine | No bitter taste, intense bitter taste | |
| Starchy | Flavour associated with carbohydrate-rich products (bread and pasta) | No starchy flavour, intense starchy flavour | |
| Sweetness * | Fundamental taste sensation elicited by sugar | No sweet taste, intense sweet taste | |
| Overall flavour | Overall intensity of flavor of injera | No flavour, intense overall flavour | |
| Aftertaste | Sourness * | Intensity of the sour taste remaining in the mouth after swallowing the injera | No sour aftertaste, intense sour aftertaste |
| Bitterness * | Intensity of the bitter taste remaining in the mouth after swallowing the injera | No bitter aftertaste, intense bitter aftertaste | |
| Dry mouthfeel | Degree to which mouth feels dry after swallowing the injera | No dry mouthfeel, intense dry mouthfeel | |
| Fine particles | Degree to which small particles remained in the mouth after swallowing. | No fine particles, many fine particles | |
| Astringent | Chemical sensation associated with puckering of tongue caused by substances such as tannins perceived after swallowing the injera | No astringent taste, intense astringent taste | |
| Lingering | Length of time which the aftertaste lasts after swallowing | No lingering aftertaste, intense lingering aftertaste |
# Eye is the term used by injera consumers to describe the gas cells; * Attributes used by [6], attributes without symbol were developed by the panel in this present work.