sensory characteristics
The effects of fiber inclusion on pet food sensory characteristics and palatability
... Descriptive sensory analysis by trained human panelists may provide insight into pet food palatability ...Descriptive sensory analysis will not tell us how the food tastes for the target species, such as ...
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Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
... the sensory characteristics of chocolates were described using the methodology based on Quantitative Descriptive Analysis (Stone & Sidel, ...and sensory descriptors for appearance, aroma, flavor, ...
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Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly
... Facing this problem, many segments of society and several national institutions have started to act towards the reduction of hunger and malnutrition by combating waste of food. Among the ongoing campaigns, two have been ...
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Multivariate analysis of sensory characteristics of coffee grains (Coffea arabica L.) in the region of upper Paranaíba
... ABSTRACT. This study aimed to examine the sensory characteristics of the grains of 21 cultivars of Coffea arabica L. and Coffea canephora Pierre from the essays of genetic improvement of EPAMIG, located in ...
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Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages
... The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a ...
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Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate
... their sensory attributes, such as texture, color, scent, and flavor (Huang, 1995); and, presenting easy digestion, they are important for nutrition, especially the nutrition of poor people, which allows giving the ...
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SENSORY CHARACTERISTICS OF ‘DOURADÃO’ PEACHES SUBMITTED TO MODIFIED ATMOSPHERE PACKAGING
... The sensory, physical and chemical characteristics of ‘Douradão’ peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75µm thickness) were ...and sensory profile ...
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Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market
... the sensory attributes appearance, aroma, taste, texture, and overall impression using a 9-point unstructured hedonic scale (from “disliked very much” to “liked very ...
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Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
... quality characteristics of the different tubers, including sweet potato, and obtained moisture values close to the current study´s deep-frying method, which was ...
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Physicochemical and sensory characteristics of snack made with minced Nile tilapia
... the sensory evaluation to estimate the acceptance of the snacks after ...serving. Sensory analysis was conducted after one week of storage, after verification of microbiological safety for Salmonella sp, ...
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Carlos Pasqualin CAVALHEIRO¹, Natiéli PIOVESAN¹, Lisiane de Marsillac TERRA¹, Maristela LOVATO¹, Nelcindo Nascimento TERRA¹, Leadir Lucy Martins FRIES¹
... and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork ...hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the ...
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Optimization of tropical fruit juice based on sensory and nutritional characteristics
... In the preparation of mixed products, the food industry should make use of optimization tools, so that, based on the nutritional and mainly sensory characteristics; they can determine exactly the right ...
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Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
... and sensory characteristics of light jambolan ...physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric ...
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Marinade with alkaline solutions for the improvement of pork quality
... physical characteristics of meat, which proved to leave a residual unpleasant ...and sensory characteristics, showing the high efficiency of the sensory panel to evaluate pork ...
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Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
... their sensory characteristics evaluated by color, smell, flavor, texture, and overall acceptability (DUTCOSKY, 2007; MEILGAARD; CIVILLE; CARR, 1999; SEDOSKI et ...The sensory analysis was distributed ...
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Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters
... and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica ...search. Sensory analysis was performed utilizing acceptance testing of ...
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Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol
... The use of acacia gum in the food industry has several technological, nutritional and functional properties. Referring to cereal bars, the use of acacia gum releases the use of lecithin in syrup due to its natural ...
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Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn
... and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced ...the sensory characteristics and the physical and chemical ...and ...
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Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process
... This study was conducted to evaluate the effect of a dehumidification process on the physicochemical and sensory characteristics of stingless-bee honey. Melipona scutellaris and M. quadrifasciata honey ...
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Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
... Many studies in the literature have investigated the reduction of sodium in meat products (Guàrdia et al., 2008; Jimènez-Colmenero et al., 2010) and the substitution of sodium chloride for other salts, such as potassium ...
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