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Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
Nutritional Composition Physical Qualities
2016/6/2
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat
organoleptic quality fish product
2015/3/4
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated.
The products were subjected to sensory evaluation (cold: max. +4°C, heated in wate...
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Development of a Milk Drink Added of Conjugated Linoleic Acid: Use of a Sensory Evaluation
Conjugated Linoleic Acid Milk Drink
2016/5/31
Three sensory tests had been applied to evaluate a chocolate flavor milk drink added of Conjugated Linoleic Acid (CLA) aiming at the selection of a final formulation with the best sensory characterist...
Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model
sensory evaluation principal component analysis (PCA) Varimax rotation
2009/5/8
The possibilities and limitations in the food kansei model (Ikeda et al., 2004) have been revealed through a case of product development for a ready-to-eat cup-soup that had achieved two-billion-yen s...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Bacterial Counts Sensory Evaluation
2008/11/27
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Fresh Soft White Cheese (Domiati-Type) from Camel Milk: Composition, Yield, and Sensory Evaluation
camel milk Domiati cheese soft white cheese
2008/3/18
Manufacturing procedures and composition of fresh soft white cheeses (Domiati-type) from camel milk were characterized. Different percentages of fat and salt and two lactic starter cultures (yogurt an...