搜索结果: 1-12 共查到“食品加工技术 sensory properties”相关记录12条 . 查询时间(0.071 秒)
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
Ultraviolet Heat Treatments Antioxidant Activity
2016/6/1
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
ice cream mulberry pekmez grape pekmez
2014/2/27
The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positiv...
Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Carbonated Yogurt—Sensory Properties and Consumer Acceptance
carbonated yogurt sensory properties consumer acceptance
2008/3/28
Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan...
Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
ice cream fat sensory properties
2008/3/28
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk
milk protein standardization ultrafiltration sensory properties
2008/3/28
Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of 2 and 3.3% Milks
milk protein standardization ultrafiltration
2008/3/28
Permeate and retentate (ca. two times concentration factor) from the ultrafiltration (UF) of skim milk were combined, and cream was added to produce milks with 2% and 3.3% fat and a range of true prot...
The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks
color milk fat substitute titanium dioxide
2008/3/28
The following food-grade ingredients were evaluated as fat substitutes in skim milk: Simplesse® Dry 100 (The Nutrasweet Company, Deerfield, IL), LitessTM (Cultor, New York, NY), whey protein conce...
The Influence of Nonfat Dry Milk on the Sensory Properties, Viscosity, and Color of Lowfat Milks
viscosity milk fat substitute
2008/3/23
Previous work demonstrated that an effective fat substitute for fat-free milk should make the color of the milk whiter, less green, and less blue. This change corresponds to the L, a, and b values of ...
The Influence of Fat on the Sensory Properties,Viscosity, and Color of Lowfat Milk
fat and fat substitute viscosity milk sensory properties
2008/3/23
A sensory panel was trained to assess appearance, aroma, flavor, and textural attributes of milk containing various percentages of fat. The relative viscosity and color of the milk were also measured....