Organoleptic properties

Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated.

6p viisac 23-09-2023 8 1   Download

The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel.

7p viisac 23-09-2023 2 1   Download

African Nutmeg seeds were subjected to three different processing methods to produce flour. The different processing methods were roasting, boiling, and boiling/roasting. The samples were subjected to proximate, minerals antinutrients and organoleptic evaluations using standard methods.

4p viisac 23-09-2023 4 1   Download

Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organoleptic properties. Different analytical techniques have been proposed for their determination.

6p viginny 30-12-2022 12 3   Download

This research aims to assess the fatty replacement and its impact on the organoleptic and rheological characteristics of chocolate for the treatment of some problems that arise during marketing thereby increasing the economic returns of these products.

8p schindler 30-12-2021 10 2   Download

This study were to determine physicochemical and functional characteristic of the flour from cocoyam varieties soaked for 0 - 24h at 30±2 oC, and subsequently investigate sensory and physical stability of WASDA for ease of application in food processing.

5p mudbound 10-12-2021 2 1   Download

In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with improved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1- picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC).

20p hanthienngao 30-11-2021 23 4   Download

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 microwave assisted processing of mustard meal was done in order to reduce its selected anti-nutritional components. The processed mustard meal (PMM) was then evaluated for partial replacement (2.5, 5 and 7.5%) of wheat flour in the cookies formulation and the effect of incorporation on the physicochemical and organoleptic properties were determined.

8p trinhthamhodang9 16-12-2020 14 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 treatments comprised of pre harvest spraying of various nutrients and bagging with different colours of polythene to study various physico quality of rainy season guava.

11p caygaocaolon8 07-11-2020 5 1   Download

In this paper we report the preparation of fruit wines from nora bogori (Prunus domestica) and amlakhi (Embilica officinalis) using traditional brewing process and provide its detailed nutritional, physicochemical properties including its an assessment of its organoleptic acceptance. The present study aims to throw light on the traditional household wine making process as well as highlight the beneficial properties of indigenous fruit wines.

8p angicungduoc8 07-11-2020 9 1   Download

Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain colour, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding hybrid genotype coupled with good roti qualities, systematic breeding program was planned and executed to overcome this problem.

7p nguaconbaynhay6 24-06-2020 9 0   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 present study was conducted to prepare a designer confection by incorporating different levels of pineapple powder and mango powder (2%, 4% and 6%) separately into the chhana base (chhana 95g + milk powder 5g) replacing chhana in formulation. Prepared samples were analysed for various parameters after coating with caramel. No significant (p>0.05) difference was recorded in the mean values of moisture, fat, protein, ash, lactose, cholesterol and carbohydrate content in all the mango powder and pineapple powder incorporated treatments as compared to control.

11p caygaocaolon5 27-05-2020 20 1   Download

Malate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. Several studies suggest that malate accumulation in fruit cells is controlled at the level of vacuolar storage.

17p viminato2711 22-05-2020 15 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

An investigation was carried out to study the effect of storage period on organoleptic properties of guava leather prepared from its cultivars of Sardar (white flesh) and Lalith (pink flesh). Preliminary experiments were conducted to find out the optimum levels of sugar, citric acid and salt for preparation of quality leather.

17p angicungduoc4 26-04-2020 5 0   Download