Organoleptic tasting quality

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

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   Download

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   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

Phoenix dactylifera L., commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. This fruit is a rich source of carbohydrates, dietary fibers, certain essential vitamins and minerals. In addition to its dietary use the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. The study was planned with the objectives to develop and assess the shelf life of value added products of dried dates.

11p cothumenhmong5 17-05-2020 27 1   Download

Water loss is the major problem in rambutan which induces the browning of spinterns and ultimately reduces the consumer acceptance. Techniques which slow down respiration and dehydration rate were found to be more effective in increasing overall acceptability of rambutans. The efficacy of several pre-treatments in up regulating consumer acceptance of rambutan (Nephelium lappaceum L.) fruit was examined. Dipping fruits for 5 min in 2 ppm ozonized water comparably reduced the browning of the fruit stored under room temperature (30±2oC; 80-85% RH).

8p trinhthamhodang4 22-03-2020 20 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 present study was planned to investigate the possibility of blending different fruit juices for preparation of blended wine and to observe its effects on physico-chemical, sensorial and microbiological quality. During the preparation of wine three ratio of different concentration of guava and noni were used by keeping the grape juice concentration constant, because it has more fermentable sugar compared to the others which was easily fermentable for yeast to convert them into alcohol. The blended samples along with control one was allowed to ferment for period of ten days.

11p nguaconbaynhay3 07-02-2020 29 3   Download

Fresh fruits of two fig cultivars viz. Bellary and Poona subjected various osmotic pretreatments and tray-dried. Dried figs were further assessed to surface microbial population to study the quality of dried product and evaluated for sensory qualities to understand the influence of osmotic pre-treatments on sensory preference for the dried product. Off the fig cultivars, statistically minimum surface count of bacteria (3.64 ×105 cfu/g), yeast (1.00 × 103 cfu/g) and mould (0.97 103 cfu/g) population and maximum organoleptic scores for appearance (7.07), aroma and flavour (7.14), taste (7.

11p nguathienthan2 26-12-2019 13 0   Download

Grapes are good source of dietary sugars, organic acids and provide good amount of minerals like iron and phosphorus and some vitamins. Among the grape processed products raisins are one of the most important processed products obtained from grapes. The mature, clean and uniform size green grape berries (Thompson seedless) were taken. The berries were treated by using different methods viz. Preyal dip, Australian dip and soda dip. Drying was done at 50 and 60oC to study the effect of drying temperature on quality of raisin. The grape berries were dried from 78 per cent (345.54 per cent, d.

13p quenchua2 18-12-2019 28 0   Download

The present study was planned to assess the nutritional status and consumption pattern of fermented foods among local people of Manipur. From the survey the most commonly consumed foods fermented fish (Ngari) and fermented bamboo shoot (Soibum) were screen out and further organoleptic microbial and storage studies were carried out in the selected products. From the present study, it was revealed that 53 % of the respondents were having poor knowledge, 34% were in average knowledge and 13 % of the respondents were in good knowledge.

4p quenchua2 18-12-2019 20 2   Download

The present investigation focuses on standardizing the process for preparation of De-bittered Probiotic Sweet Orange Juice (Citrus sinensis L. Osbeck). The probiotic sample prepared with encapsulated LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum) was found to be organoleptically more acceptable than sample prepared with free strains.

15p quenchua2 18-12-2019 14 0   Download

Agriculture and Food processing sector is the backbone of India’s economy in terms of income, employment generation and ensuring food and nutritional security. A women entrepreneur is one who innovates, initiates or adopts a business activity. Women Entrepreneur is a person who accepts challenging role to meet her personal needs and become economically independent. The study was conducted in Hassan district of Karnataka state. The district Comprises of 8 taluk`s viz., Hassan, Arakalagudu, Alur, Sakaleshpura, Channarayapatna, Holenarasipura, Belur and Arasikere.

7p kethamoi2 14-12-2019 16 0   Download

The present investigation focuses on standardization the process for sour dough bread and its quality evaluation. Dough was fortified with LAB culture (Lactobacillus plantarum and Lactobacillus brevis) at 0.1% (T1), 0.15% (T2) and 0.2% (T3) level of incorporation. The product prepared was evaluated for color, flavour, taste, texture, appearance and overall acceptability using semi-trained panel members on 9 point hedonic rating. It can be concluded that the LAB culture can be used successfully in preparation of sour dough bread at the level of 0.

16p cothumenhmong1 11-12-2019 16 2   Download

The study was undertaken to compare the effect of tray and solar drying on the quality attributes of pineapple powder and its storability in different packaging materials. For the study, pineapple slices were first subjected to osmotic dehydration process using sugar syrup of 60 oBrix for 12 hours at room temperature. Powder was prepared after solar (using natural solar cabinet dryer) and tray drying (at 50, 60, 70 and 80 oC) of pineapple slices.

18p nguaconbaynhay1 08-12-2019 18 0   Download

The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD).

12p nguaconbaynhay1 04-12-2019 11 1   Download

In food processing industry blending is an art to develop different colours, aroma, astringency, taste to suit the requirement. Grape squash is a healthy drink both for children and adults. Grape juice has all good quality present in grape wine. Considering nutritional value and to prevent post harvest losses the present investigation was carried out with the objective to explore the compatibility and acceptability of grape squash by blending four varieties of grapes i.e. PusaNavarang, Concord, H23 and Banglore Blue in different proportions (1:1 and 1:2) with 8 treatments.

8p chauchaungayxua1 04-12-2019 9 1   Download

The genetic potential of accessions from Solanum section Lycopersicon (S. lycopersicum L., S. lycopersicum var. cerasiforme, S pimpinellifolium L., and S. habrochaites Knaap & Spooner) for breeding tomato taste has been studied in three environments with clonal replicates.

13p danhdanh11 09-01-2019 22 1   Download