Physico-chemical and organoleptic
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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
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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
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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 Download
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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
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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
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The present study was conducted to evaluate the effect of sex and age on physico-chemical and organoleptic qualities of Rajasri chicken at three different ages i.e. 16th, 20th and 24thweeks of age. Day old chicks (n=144) were reared to the age of 16, 20 24 weeks of age under the deep litter system. Six male and six females were slaughtered at 16, 20 and 24 weeks of age in each trail of total four trails.
10p kethamoi6 29-06-2020 12 1 Download
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Crop regulation treatments in guava like No Pruning (P1- Control), Pruning (P2) and four bio regulators namely NAA 250ppm (T2), Urea 15% (T3), Ethrel 500ppm (T4) and CCC 50ppm (T5) were used to regulate rainy season crop on 10year old L-49 guava plants during the year 2014-2015 at KRC college of Horticulture, Arabhavi (Karnataka).
11p trinhthamhodang1213 29-05-2020 6 0 Download
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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
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The present study was undertaken with the prime objective to know the organoleptic and physico-chemical qualities of WPC enriched spicesd quarg cheese. WPC was added at 5, 10, 15 and 20 % of quarg. The products were evaluated for sensory attributes, physicochemical qualities and afterward assessed for its storage stability.
10p chauchaungayxua5 08-05-2020 10 0 Download
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The study was divided into three experiments and conducted in the PostHarvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash, RTS (Ready to serve) and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical, organoleptic characteristics.
8p kequaidan4 21-04-2020 15 1 Download