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57 results for “Aroma”
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Research ArticleOpen accessIn the abstractEffectiveness of the Anaerobic Haylage Method for Flax Waste Utilization in the Diet of Friesian Holstein CowsRuly Budiono, Joko Kusmoro, Erin Nurinsani Waafi, SukonoThe haylage dry feed fermentation method is one of the methods of preserving grass feed, dried herbs, or dry agricultural waste for animal feed. This study aims to determine the quality of hemp flakes waste that has been dried for 6 months and has a water content of <3% using the Haylage method. The research parameters include physical quality, pH, … …OnLine Journal of Biological Sciences, Vol. 26, Issue 1 · 31 Mar 2026 · 1,271 accessesView PDFCite
Research ArticleOpen accessIn the abstractPhytochemical Profiles and Anti-Diabetic Potential of the Extract of Pueraria lobata Compound Teabags: Preparation and Optimization Infusion ConditionsQing Liu, Wenyue Shi, Futing Xue et al.A Pueraria lobata root compound teabag using Pueraria lobate root, Stigma maydis, and Prunus mume as the main material was prepared in this study, and the brewing technology was optimized using Response Surface Methodology (RSM). The sensory evaluation, total polysaccharide, and phenolic compound content were used as evaluation indicators and the effect of the compound ratio of raw material was … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 4 · 26 Nov 2022 · 5,641 accessesView PDFCite
Research ArticleOpen accessIn the abstractOrigin Detection of Illicium Verum Hook. f. Based on Sensor Array OptimizationPang Tao, Lv Lu, Chen Xiaoyan et al.In order to improve the identification ability of electronic nosetostar anise from different areas, this study uses sensor array optimization, Particle Swarm Optimization (PSO) and Support Vector Machine (SVM) to effectively improve the discrimination and prediction ability of electronic nose. Firstly, the initial sensor arrays are selected according to the aroma components of star anise. On the basis of extracting … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 1 · 21 Jan 2022 · 6,434 accessesView PDFCite
Research ArticleOpen accessIn the abstractCharacterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical AnalysisXiaoli Xi, Yanli Ma, Jingxuan Ke et al.Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 12 Jan 2022 · 6,394 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Utilization of Red Cabbage Extract (Brassica oleracea) in the Production of Avocado (Persea americana Mill) Freshness Indicator as Smart Packaging ElementAndi Dirpan, Muspirah Djalal, Riskawanti Rahman, Jalil GenisaThis research aimed to study and produce smart packaging indicator by utilizing red cabbage extract which could be applied to avocados. The research was conducted in a laboratory with the following stages; making red cabbage extract, preparing color indicator and applying it to smart packaging. The results showed that the soaking time and pH of the red cabbage extract solution … …OnLine Journal of Biological Sciences, Vol. 21, Issue 3 · 30 Sep 2021 · 7,341 accessesView PDFCite
Research ArticleOpen accessIn the abstractChemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth FlourAlma Aytkozhayevna Shunekeyeva, Mariam Alimardanova, Majorov Alexandr AlbertovichThis study aimed to assess the effect of adding non-roasted and roasted amaranth flour to yogurt at a dose of 5 g per 100 mL on the approximate composition, storage stability, texture and sensory evaluation of yogurt. Yogurt without supplementation was used as control. The products were evaluated for moisture, carbohydrate, protein, fat, ash and mineral content. In order to … …American Journal of Animal and Veterinary Sciences, Vol. 16, Issue 2 · 3 May 2021 · 7,091 accessesView PDFCite
Research NotesOpen accessIn the abstractScreening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube LiquorXiaolei Guan, Yaqiong Liu, Yao Lu et al.The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Jul 2020 · 6,626 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)Fazilah Ariffin, Mohd Arif Baharom, Bhupinder Kaur, Maizura MuradComposite flour from wheat flour and Tempoyak Flour (TF) was produced in this study. Three different bread formulations from the composite flour were produced, containing 5% TF (TF5), 10% TF (TF10) and 15% TF (TF15). Bread samples were analyzed for their physicochemical properties and sensory characteristics compared with control bread made from 100% wheat flour. The resistant starch content increased … …American Journal of Applied Sciences, Vol. 12, Issue 11 · 6 Nov 2015 · 7,447 accessesView PDFCite
Research ArticleOpen accessIn the abstractOptimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory AnalysisMaizura Murad, Aminah Abdullah, Wan Aida Wan MustaphaThe objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on … …American Journal of Applied Sciences, Vol. 12, Issue 1 · 11 Mar 2015 · 8,194 accessesView PDFCite
Research ArticleOpen accessIn the abstractComparative Study of Volatile Compounds from Genus OcimumS. Raseetha Vani, S. F. Cheng, C. H. ChuahThere are distinct varieties of basil types in the genus Ocimum which makes them very special. Genus Ocimum is widespread over Asia, Africa and Central & Southern America. All basils are member of the Lamiaceae family. The colors of the leaves vary from bright green to purple-green and sometimes almost black. Fresh basil leaves have a strong and characteristic aroma, … …American Journal of Applied Sciences, Vol. 6, Issue 3 · 31 Mar 2009 · 12,666 accessesView PDFCite