Organoleptic analysis

Intramuscular fat (IMF) content and composition have a strong impact on the nutritional and organoleptic properties of porcine meat. The goal of the current work was to compare the patterns of gene expression and the genetic determinism of IMF traits in the porcine gluteus medius (GM) and longissimus dorsi (LD) muscles.

18p visilicon2711 20-08-2021 12 1   Download

Cow‟s milk masala paneer was prepared by adding plant extracts of Paederia foetida and Houttuynia cordata along with crushed cumin, their levels were selected after conducting a pilot sensory analysis. Shelf-life study of the refrigerated sample was done at definite intervals based on it‟s change in organoleptic, physico-chemical properties and microbiological qualities.

10p caygaocaolon11 21-04-2021 10 1   Download

In the present study, an attempt has been made to see the effect of value addition on the chemical functional and nutritional properties of Pakoda/ fritters.

8p trinhthamhodang9 16-12-2020 13 1   Download

The aim of this study includes to formulate 7 different fresh squash from fruit juices and extracts. And to assess the organoleptic quality of formulated 7 squashes by group A. Also to assess the organoleptic attributes of formulated 7 squashes by group B.

5p angicungduoc8 07-11-2020 9 1   Download

The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, VNMKV Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation.

9p chauchaungayxua8 03-10-2020 14 2   Download

Kunun-zaki are locally produced beverages which of recent have become popular among the various non-alcoholic drinks in the northern part of Nigeria; Viable bacterial counts were taken before and after the addition of soymilk on MRS agar plates after incubating anaerobically at 37 °C for 48 hours. Distinct colonies were purified for identification. kunun-zaki was fortified with soymilk, and subjected to sensory tests after 48h of incubation.

10p nguaconbaynhay7 15-08-2020 7 1   Download

A laboratory experiment was conducted at Microbiology Lab (AICRP-WC), University of Agricultural Sciences, Dharwad during 2012-13 in order to prepare sugarbeet wine from different varieties of Tropical Sugarbeet (TSB). Four TSB varieties were selected viz. Magnolia, PAC 60008, Calixta and SZ 35 for wine preparation. In the first four treatments, the sugarbeet juice was obtained and directly assembled for fermentation without any TSS adjustment (T1 to T4). The obtained juice TSS was adjusted to 23 0 brix in the next four set of treatments (T5 to T8).

10p kethamoi6 29-06-2020 11 1   Download

“Colocasia leaves”, (also known as Taro) in its dry form has been known as a good source of Calcium. Scientifically known as Colocasia esculenta and belongs to Araceae. The present study was conducted on “Organoleptic evaluation of dried Colocasia leaves powder incorporated in “kharapar and Puri”. In the present study dried Colocasia leaves powder was incorporated in different ratios in “Kharapara and Puri (0%, 4%, 5%, 6% and 7%). A panel of 15 members was selected through Triangle Test for evaluation of the incorporated recipes.

7p gaocaolon5 14-06-2020 14 2   Download

In this work, studied the effect of different concentrations of osmotic agents i.e. salt solutions (5%, 8%, 11% concentration) and sugar solutions (55oBrix, 60oBrix, 65oBrix concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that the sugar solution is superior to that of salt solution. In initial analysis, if fresh carrot slices, the colour was reddish and moisture content was observed very high.

12p kethamoi5 03-06-2020 10 0   Download

The following analysis entitled “Physico-chemical study of herbal ghee prepared with ethanolic extract of Asparagus racemosus (Shatavari) and Withania somnifera (Ashwagandha)” was conducted with the objective to enhance the quality and anti-oxidant ability of ghee using physic-chemical tests. With this hypothesis, is planned with objective to study the physico-chemical and organoleptic properties of herb extracts ghee.

9p cothumenhmong5 17-05-2020 9 0   Download

A biscuit is a baked, commonly flour-based food product. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. Biscuit‟s ingredients are wheat flour, sugar, butter or oil, eggs and baking powder. Sometimes other ingredients like fruit pieces, nut, raisins, improver and stabilizer are used. In this present study a novel tea-biscuit was produced by incorporating betel leaf oil as essential oil in the formulation of the biscuit. Essential oils are mainly considered as GRAS materials. So, in this formulation of tea-biscuit 0.025%, 0.05%, 0.075% and 0.

18p chauchaungayxua5 05-05-2020 6 2   Download

The snacks were prepared by using spirulina as an ingredient with different concentrations. Proximate composition analysis was done to estimate moisture, protein, fat, carbohydrate, ash and energy content of the snacks. Nutritional value of the snacks was found to be increased with increase in the concentration of the spirulina. Organoleptic evaluation led to selection of 5% concentration of spirulina to be better when compared with 10% and 15%. Addition of spirulina not only increased the nutritional value of the product but also influenced the textural properties and quality characteristics.

5p angicungduoc4 26-04-2020 12 0   Download

Aroma is an important organoleptic quality for fruit and has a large influence on consumer preference. Kiwifruit esters undergo rapid and substantial changes contributing to the flavor during fruit ripening.

12p viuchiha2711 21-04-2020 11 1   Download

In the present fast growing rapidly changing global society, attaining good health has become a challenge for all age groups. Now a day’s consumption of foods made from the leaves increased, but still, few are considered as wastes, but they are actually beneficial for health. The study was made to utilize mulberry leaves in different form in value-added product, thus reducing the wastage and providing inexpensive, healthy product. Mulberry leaves contain a good amount of high protein, vitamin C, beta-carotene and calcium contents.

10p trinhthamhodang1212 04-04-2020 25 4   Download

The study was conducted on the topic “Studies on Preparation of Goat Milk Basundi with Red Pumpkin Pulp.” The different levels of red pumpkin pulp 2.5, 5 and 7.5 per cent were tried in goat milk basundi. The product obtained was subjected for organoleptic evaluation by panel of judges.

5p caygaocaolon2 11-03-2020 22 1   Download

Aegle marmelos also known as bael is being used in traditional medicinal system since ancient times. This tree belonging to family Rutaceae contains many phytochemicals making it suitable for use in treatment and prevention of many common ailments. The chemical compounds isolated from this fruit are proven to be effective against many non communicable diseseas like CVDs, diabetes and cancer. Stevia(Stevia rebaudiana) is called honey leaf in Indian market. It can be easily grown in house gardens, pots or as a commercial field crop.

10p caygaocaolon3 09-03-2020 9 0   Download

Bleached horse mackerel Surimi were mixed with maltodextrins of 18, 20, 22, and 24, DE unit at 8% w/w surimi, along with polyphosphate, industrial mixture and control. All the lots were mixed with butyl hydroxyl anisol (BHA) at the rate of 0.02%. All the lots were packed, frozen and cold store at -18oC±2oC and subjected to biochemical tests. There was increase in values of peroxide value, expressible water loss %, Moisture and decrease in organoleptic scores, protein, salt soluble protein (SSN) and folding test grade.

12p caygaocaolon3 09-03-2020 18 2   Download

An attempt was undertaken to evaluate the shelf-life of Ready To Eat (fish cutlet) of anchovies (Stolephorus commersonii). Fish cutlet was prepared by following standardized recipe and it was subjected to proximate composition, biochemical, microbiological and organoleptic analysis at an interval of three days during 18 days of storage period. Results for protein, lipid, ash and moisture indicates decreasing trend significantly from 15.14% to 13.26, 12.33% to 10.55%, 2.86% to 2.47% and 60.59% to 57.22% (P < 0.05) respectively.

9p caygaocaolon3 27-02-2020 19 0   Download

The study was carried out to develop noodles enriched with chicken meat powder (CMP). Different levels (10-50%) of CMP were added in refined wheat flour (RWF) to formulate noodles. The developed noodles were dried in hot air oven at 60±2°C for 5-6 hours to attain moisture content less than 12% as per the PFA specifications for noodles. The noodles developed only with RWF used as control. There was an increase in protein, moisture, fat and ash content and a decrease in breaking strength of noodles with incorporation of CMP in compared to control.

8p caygaocaolon3 27-02-2020 25 2   Download

A study on „Comparative Performance of yeasts for Quality Wine Production‟ was carried out at Vasantrao Naik College of Agricultural Biotechnology, Yavatmal during the year 2019-20. Two different yeast strains PI-1 and PI-2 were isolated from rotten pineapple (Ananus comosus ) juice using YEPD medium. The isolated strains tested and confirmed to yeast Saccharomyces cerevisiae. These two identified strains PI-1 and PI-2 were studied for capability of fermentation activity for quality wine production and found PI-1 found to be of good capability for wine production.

8p nguaconbaynhay3 07-02-2020 31 1   Download