Sensory quality

The objective of this study was to investigate effect of the addition with different ratios Macadamia oil cake (MOC) on physical properties (color and texture), nutritional composition (moisture content, protein content, fat content, fiber and energy value) and sensory quality of cookies were investigated.

9p viling 11-10-2024 0 0   Download

Although macadamia oil cake (MOC) is a by-product of macadamia oil processing, this material still has high nutritional value, making it a promising ingredient for food products. This study aimed to investigate effects of the MOC supplementation at different ratios on physical properties, nutritional composition and sensory quality of bread.

11p vibecca 01-10-2024 3 2   Download

An experiment was conducted to study the effect of edible coating and packaging material on physiological and sensory quality of litchi fruits. For this, mature litchi fruits were harvested from HRC, Patharchatta and the selected fruits were treated with Guar Gum, Xanthan Gum and Methyl cellulose (low viscosity and high viscosity)as edible coating at different concentration (0.5%, 1.0%, 2.0%, 2.5%) and stored at 4 ± 1 °C under 90 ± 5% RH.

10p chauchaungayxua11 23-03-2021 22 3   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 11 2   Download

To study the effect of washing and dying methods in the quality of nutmeg this experiment was conducted at the Department of Processing Technology and Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, Thrissur, during 2012-2013. In this study an attempt has been made to develop a suitable washing and drying technique for both mace and nut of nutmeg (Myristica fragrans Houtt.). In mace and nut, high microbial load (35x106 cfu/g bacteria, 14x103 cfu/g fungi and 6.

9p nguaconbaynhay6 24-06-2020 16 2   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 87 0   Download

Anatomy of Sensation Cutaneous afferent innervation is conveyed by a rich variety of receptors, both naked nerve endings (nociceptors and thermoreceptors) and encapsulated terminals (mechanoreceptors). Each type of receptor has its own set of sensitivities to specific stimuli, size and distinctness of receptive fields, and adaptational qualities. Much of the knowledge about these receptors has come from the development of techniques to study single intact nerve fibers intraneurally in awake, unanesthetized human subjects.

5p ongxaemnumber1 29-11-2010 71 2   Download

Harrison's Internal Medicine Chapter 12. Pain: Pathophysiology and Management Pain: Pathophysiology and Management: Introduction The task of medicine is to preserve and restore health and to relieve suffering. Understanding pain is essential to both these goals. Because pain is universally understood as a signal of disease, it is the most common symptom that brings a patient to a physician's attention. The function of the pain sensory system is to protect the body and maintain homeostasis. It does this by detecting, localizing, and identifying tissue-damaging processes.

5p ongxaemnumber1 26-11-2010 109 9   Download