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Organoleptic qualities
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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
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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
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Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish.
4p
viisac
23-09-2023
4
1
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The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man.
5p
viisac
23-09-2023
3
1
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The study "Effect of shading levels before harvesting on productivity and green tea quality of Kim Tuyen variety in summer" confirmed that the Kim Tuyen variety yielded significantly higher than the control in the treatments of 70% and 50% provided shade, reached 8.61 tons/ha and 8.38 tons/ha, respectively.
6p
tieuduongchi
24-10-2022
10
3
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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
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During fresh fruit consumption, sensory texture is one factor that affects the organoleptic qualities. Chemical components of plant cell walls, including pectin, cellulose, hemicellulose and lignin, play central roles in determining the textural qualities. To explore the genes and regulatory pathways involved in fresh citrus’ perceived sensory texture, we performed mRNA-seq analyses of the segment membranes of two citrus cultivars, Shiranui and Kiyomi, with different organoleptic textures.
15p
vibeauty
23-10-2021
3
1
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Taste and aroma, which are important organoleptic qualities of apricot (Prunus armeniaca L.) fruit, undergo rapid and substantial changes during ripening. However, the associated molecular mechanisms remain unclear.
15p
vigiselle2711
30-08-2021
9
1
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Truffles are symbiotic fungi that develop underground in association with plant roots, forming ectomycorrhizae. They are primarily known for the organoleptic qualities of their hypogeous fruiting bodies. Primarily, Tuber magnatum Pico is a greatly appreciated truffle species mainly distributed in Italy and Balkans.
25p
vijeeni2711
24-07-2021
9
0
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Fruit ripening in Prunus persica melting varieties involves several physiological changes that have a direct impact on the fruit organoleptic quality and storage potential. By studying the proteomic differences between the mesocarp of mature and ripe fruit, it would be possible to highlight critical molecular processes involved in the fruit ripening.
29p
vilichoo2711
25-06-2021
7
0
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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
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The candy prepared from Ginger extract (10 ml/lit) treatment retained maximum amount of ascorbic acid, and non-reducing sugar and appreciable amount of acidity, reducing sugars, total sugars, and total phenol and observed minimum changes in total soluble solids than rest of the treatments and their increasing trend with advancement of storage period upto 180 days was recorded under ambient condition. On the other hand, candy prepared from Ginger extract (10 ml/lit) had low browning (0.11 OD) and highest organoleptic (8.
15p
chauchaungayxua10
19-03-2021
14
1
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The present study was undertaken to standardize the optimum process for osmotic dehydration of aonla and to evaluate the nutritional and organoleptic quality during processing and storage.
6p
cothumenhmong9
18-01-2021
14
1
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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
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Investigation was carried out on the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate (0.1%and 0.2%, respectively on the basis of finished product) on chemical, microbiological and sensory changes in Kheer packed in plastic cups and stored at ambient (300C) and commercial refrigeration 70C.
5p
caygaocaolon8
07-11-2020
22
1
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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
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The aim of this research is focused on the assessment and monitoring of physicochemical parameters and organoleptic quality of apricot jam during storage.
7p
angicungduoc8
07-11-2020
7
1
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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
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In the present investigation, we studied the biochemical changes in frozen stored cutlet blend (CB) prepared using meat recovered from filleting frame waste of Epinephelus chlorostigma. In addition, we prepared fried cutlet from the CB during the frozen storage and evaluated organoleptically.
8p
angicungduoc8
07-11-2020
6
1
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A samosa is a fried or baked dish with a savory filling. The present study was undertaken to evaluate street food Samosa...? It was evaluate for its physical, functional, nutritional quality, Antioxidant activity and peroxide value. An attempt was also made to do value addition of the same. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available food material.
9p
nguaconbaynhay7
15-08-2020
17
1
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