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73 results for “sensory”
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Research ArticleOpen accessEvery word in the titleChemical 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 ArticleOpen accessEvery word in the titleCanonical Correlation-based Tests for the Agreement of Sensory PanelistsMarcela C Rocha, Eric B Ferreira, Daniel F FerreiraThe reliability of the results of sensory analysis is directly linked to the performance of panel of assessors what, in general, means the ability of judges to identify small differences between products, the replicability of their ratings for the same product and the panel consonance. The panel consonance - usually called unidimensionality - can be understood as the agreement between … …Journal of Mathematics and Statistics, Vol. 16, Issue 1 · 11 Jan 2020 · 7,049 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleOptimization 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 accessEvery word in the titleTHE NAME PATHWAY, AN ELEMENTARY COGNITIVE MODEL OF NAMES AS SENSORY REPRESENTATIONSS. Balachandra DassNames function as sensory representations, but the relationship between names and sensory stimuli/responses remains unclear. This study proposes the existence of a class of stimulus-response pathways, the name pathway, where a name is a reproducible and communicable symbol and the name pathway is one where the same name is both the stimulus and the response. Once a stimulus-response &#34name&#34 pathway … …Neuroscience International, Vol. 5, Issue 1 · 3 Apr 2014 · 7,250 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleMicrobial Growth, Sensory Characteristic and pH as Potential Spoilage Indicators of Chinese Yellow Wet Noodles from Commercial Processing PlantsSuwaibah Ghaffar, Abdulamir AS, Fatimah Abu Bakar et al.Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP), Semi-automated Processing (SP) and Manual Processing (MP). The samples were kept at ambient temperature (28±2 °C) and monitored microbiologically … …American Journal of Applied Sciences, Vol. 6, Issue 6 · 30 Jun 2009 · 8,575 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleEvaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed PasteAyman Suliman Mazahreh, Ali Faleh Al-Shawabkeh, Jihad M. QuasemJameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 3 · 30 Sep 2008 · 8,176 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleInfluence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's MilkАlma Aytkozhaevna ShunekeyevaDairy products are one of the most widely-investigated food products. However, reducing cost while improving nutritional value and flavour is a classic problem in milk production. Besides, consumers have increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic interest in using different types of milk to … …OnLine Journal of Biological Sciences, Vol. 21, Issue 1 · 24 Mar 2021 · 6,187 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleCharacterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)Yufeng Ding, Yanli Ma, Suping Li et al.Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L-1, … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Aug 2020 · 6,972 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleThe 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 accessEvery word in the titleSensory Neuropathy Associated with Glucose Intolerance: A 35 Patients StudyGiseli Quintanilha, Osvaldo J.M. Nascimento, Marco Orsini, Camila PupeProblem statement: Peripheral neuropathy due to diabetes has been studied for several decades. Until recently, we associate the involvement of peripheral nerves with an inappropriate glycemic control in the most advanced stages of the disease. Currently, it is considered that the onset of the neural injury can occur in the initial phase of this metabolic abnormality, during the period of … …Neuroscience International, Vol. 2, Issue 1 · 26 Jul 2011 · 7,480 accessesView PDFCite