Sensory evaluation

This study investigates the potential of using watermelon rind, a commonly discarded byproduct, to produce fermented beverages. Watermelon rind, which constitutes 30% of the fruit's weight, is rich in fiber and amino acids, offering significant nutritional benefits. The aim was to optimize the fermentation process by adjusting factors such as total soluble solids, pH, yeast concentration, and fermentation time to enhance both alcohol production and the sensory qualities of the beverage.

9p viaburame 14-03-2025 1 0   Download

Master's thesis of Science "Analysis of coffee-herbal beverages for potential benefits against dementia diseases" is structured as follows: Chapter 1: Introduction; Chapter 2: Coffee herbal bioactive compound’s potential to prevent dementia; Chapter 3: The analysis of coffee herbal beverages; Chapter 4: Coffee herbal beverage sensory estimation; Chapter 5: Conclusions and further work; Appendix 1: Herbal coffee beverage sensory analysis evaluation.

100p runthenight04 02-02-2023 8 4   Download

Sugarcane juice is commonly used as a delicious drink in both urban and rural areas. Sugarcane juice is spoiled quickly due to the presence of simple sugars. Preservation of sugarcane juice was examined to reduce the spoilage and to increase the shelf life by membrane processing. A study was carried out to preserve sugarcane juice by membrane processing and compared with the untreated juice.

8p chauchaungayxua6 26-06-2020 17 3   Download

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars has many contents: Wheat samples, Analytical methods, Raw dumpling preparation, Raw dumpling sensory evaluation, Color measurements of dumpling sheets, Statistical analysis, Grain and flour characterization of tested wheatcultivars, Variation in raw dumpling qualit, Relationship between grain and flour traits andquality of raw dumpling,...

9p cscpubka 05-05-2014 92 0   Download

Thaumatin is an intensely sweet-tasting protein. To identify the critical amino acid residue(s) responsible for elicitation of the sweetness of thau-matin, we prepared mutant thaumatin proteins, usingPichia pastoris,in which alanine residues were substituted for lysine or arginine residues, and the sweetness of each mutant protein was evaluated by sensory analysis in humans.

9p galaxyss3 07-03-2013 42 3   Download