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Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
limonin organoleptical characteristics bitterness flavour texture
2014/7/10
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
Cooking and Eating Varying Parboiling
2016/6/2
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
Changes in the Physicochemical Properties, Microstructure and Sensory Characteristics of Shark Dendeng Using Different Drying Methods
Physicochemical Properties Microstructure
2016/5/31
The aim of the study was to identify physico-chemical properties, SEM (Scanning Electron Microscopy) and sensory characteristics of dendeng made from shark flesh (Chiloscyllium sp.). Three drying meth...
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
germinated soybean soy yogurt probiotic storage protein free amino acids
2011/2/24
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different
hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt)
with the combined probiotic...
Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures
Beverage cereals Kunu microbiological physicochemical
2010/9/29
Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The
process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were a...
Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi
fermentation of douchi sensory characteristics
2009/3/16
In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical d...
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
QDA analysis suckling lamb organic production consumer preferences
2014/3/10
40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After d...
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Mozzarella cheese iron fortified pizza
2008/3/28
Mozzarella cheese containing 25 and 50 mg of iron/ kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, ...
Rheological and sensory characteristics of yoghurt-modified mayonnaise
mayonnaise rheology sensory analysis texture yoghurt
2014/3/3
Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield val...
The sensory characteristics of berry-flavoured kefir
kefir physicochemical parameters sensory characteristics
2014/3/17
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubati...