Acceptable sensory quality

In addition, the results also showed that hypoxanthine could be considered as an independent quality index such as the K index. The quality of Pacific white shrimp could be classified into four grades: excellent, good, moderately acceptable, and just acceptable basing on the results of sensory and biochemical evaluation.

6p dianmotminh02 03-05-2024 5 1   Download

In ebook "Recent developments in high pressure processing of foods" fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit.

130p coduathanh1122 27-03-2024 2 1   Download

Continued part 1, part 2 of ebook "Sensory evaluation of food: Principles and practices" provides readers with contents including: Chapter 13 - Preference testing; Chapter 14 - Acceptance testing; Chapter 15 - Consumer field tests and questionnaire design; Chapter 16 - Qualitative consumer research methods; Chapter 17 - Quality control and shelf-life (stability) testing; Chapter 18 - Data relationships and multivariate applications; Chapter 19 - Strategic research;...

288p dangsovu 20-10-2023 8 5   Download

Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products.

7p viisac 23-09-2023 3 1   Download

The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. In sensory analysis tests, panelists accepted eggs from different diets without distinction.

7p viisac 23-09-2023 5 1   Download

Pineapple core is a by-product of canned sliced pineapple in syrup. In this study, this by-product was proved to be a source of dietary fiber and phenolic compounds with high antioxidant activity. Pineapple core powder (PCP) was then added to pasta recipe at 0 (control), 5, 10, 15 and 20% of the blend weight for pasta making.

9p viblackwidow 07-04-2023 6 2   Download

The major objective of this study was the production of acceptable quality Arabic flatbread with higher levels of soluble dietary fiber in a laboratory, then scaling it up to a pilot scale in a commercial bakery for improving nutritional as well as the sensory quality of one of the local, important staple foods of this region.

6p schindler 30-12-2021 11 1   Download

PCA revealed overall acceptability, taste and colour as the top three sensory components contributing to variation in the gari samples. Root size negatively correlated with dry matter, starch content and gari yield. It was concluded that the various cassava varieties exhibited some distinct morpholgical and chemical characteristics which influenced their potentials for gari production.

7p mudbound 10-12-2021 9 1   Download

Tomato is a che fly available vegetable in India and several techniques are available in the market for processing of tomato. However, in this study we have tried to investigate cost effective procedure for preparation of tomato paste by using vacuum drying. Tomato paste was prepared and its sensory evaluation exposed that the prepared tomato paste by same procedure was acceptable for consumption.

8p chauchaungayxua11 23-03-2021 12 1   Download

This paper present study was planned with the objectives to optimize and to find out the best level of polyols and fibres on the basis of quality, to find the overall acceptability of the bread on the basis of sensory evaluation by panelists and to study the shelf life of bread prepared after incorporation of polyols and fibres in suitable packaging material.

12p cothumenhmong9 18-01-2021 12 2   Download

The present study was undertaken to develop a good quality and highly acceptable shelf stable ready to-cook milk-based snack, which can be stored for longer period under ambient temperature.

12p trinhthamhodang1216 19-11-2020 8 1   Download

All the jam samples prepared from sweet potato were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, pH, total soluble solids, reducing sugars and non-reducing sugars, total sugar and sensory evaluation for an interval of 0 day, 30 days, and 60 days. For jam preparation treatment TSP-12-14 (100%) shows better biochemical retentions up to 60 days of storage along with good overall acceptability.

8p nguathienthan8 20-10-2020 10 1   Download

Chicken nugget is an emulsion based meat product prepared from spent hen meat by simple low cost technology and can gain popularity in fast food sector if further improvement can be done in its appearance, texture, flavor and nutritional value by enrobing. When coating of chicken nuggets were done through enrobing batter gram flour or corn flour alone or its combination in the ratio 2:1 respectively, it further improved the sensory quality and overall acceptability of chicken nuggets.

5p caygaocaolon7 18-09-2020 13 2   Download

Nagpur mandarin powder cookies (S2) prepared from composite sample of wheat flour (100g) and 10 % Nagpur mandarian powder. Prepared Nagpur mandarin powder cookies (S2) was evaluated along with similar commercial food sample (coded as S1, S3) for their liking by trained panel members using standard fuzzy logic sensory technique. The developed samples were tested for their quality attributes as colour, flavour, texture and overall acceptability.

11p caygaocaolon7 18-09-2020 14 1   Download

Increasing the levels of mango pulp and milk powder in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 50% mango pulp and 10% milk powder to be the most acceptable. Mango pulp and milk powder have high potential as Protein -rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

9p nguaconbaynhay7 15-08-2020 18 2   Download

The fruits of Lucknow - 49, Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.).The fruits from the winter season crop(2007).

9p trinhthamhodang6 09-07-2020 13 1   Download

Mango belong to the genus Mangifera member of Anacardiaceae family, is one of the most popular fruit in the word. Mango processing industries discarded large amounts of mango peel and mango kernel as waste. In this research, it was decided to use of ripe mango peel powder (MPP) at different proportion in mango nectar and study the sensory quality of MPP blended mango nectar. The sensory score for overall acceptability of MPP blended mango nectar of treatment T0, T1, T2, T3 and T4 were 8.00, 8.07, 8.39, 8.12 and 7.86, respectively.

6p kethamoi6 29-06-2020 13 2   Download

Linseed is one of the most important crops and it has exceptionally high content of AlphaLinolenic acid, dietary fiber, high quality protein, phytoestrogens and minerals especially phosphorus, magnesium and calcium. To increase the uptake of linseed, value addition is attempted. Standardization of protocol was carried out based on pH, titrable acidity and sensory characteristics for the parameters - seed processing technique, substrate, sugar, inoculum, honey concentrations, incubation temperature and fermentation duration using Lactobacillus acidophilus and Saccharomyces ellipsoideus.

11p chauchaungayxua6 26-06-2020 25 1   Download

Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials i.e., LDPE, PP and PVC pouches under three different gas compositions i.e., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C.

10p nguaconbaynhay6 24-06-2020 19 1   Download

The antioxidant and antibacterial properties of the nutmeg oil (NMO) were assessed in the present study, and its optimum inclusion level in chicken meat patties as a natural preservative was ascertained. NMO was added to the chicken patties at 0.01%, 0.05% and 0.10% levels. Chicken patties without any addition served as control. Emulsion pH, product pH, emulsion stability, product yield and water activity did not differ significantly among the treatments. DPPH scavenging activity of NMO was significantly highest in 0.10% and lowest in 0.01% treatments.

10p nguaconbaynhay6 23-06-2020 13 0   Download