Sensory evaluation
Sensory evaluation of cachaça.
... SENSORY EVALUATION OF CACHAÇA. The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, ...
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Physicochemical characterization and sensory evaluation of lettuce cultivated in three growing systems
... and sensory quality of this lettuce, cultivated under different growing systems, was ...and sensory characterization were ...About sensory evaluation, the testers noticed difference for green ...
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SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET
... of sensory properties (Aleson-Carbonell et ...as sensory product quality and can influence the economy of production in poultry industry (Kimoto et ...evaluated sensory properties are dependent on ...
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Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation
... The acceptance test was applied to 30 consumers, aged 18-65 years, where 70% were women. The interviewees alleged to consume 90% of leafy vegetables on a weekly basis, 3.3% on a monthly basis and 6.7% rarely consumed. It ...
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Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
... This study sought to evaluate the acceptance of “dulce de leche” with coffee and whey. The results were analyzed through response surface, ANOVA, test of averages, histograms, and preference map correlating the global ...
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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
... ABSTRACT - Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical ...
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Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
... and sensory quality as well as functional claim (MOSCATTO; PRUDENCIO-FERREIRA; HAULY, 2004) has called for research to develop new products, which include not only the nutritional and functional characterization, ...
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Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation
... This work evaluated the effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Ágata (Solanum tuberosum L.), including budding and deterioration, with the end goal ...
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Microbiology, Sensory Evaluation and Shelf Life of Irradiated Chicken Breast Fillets Stored in Air or Vacuum
... color and odor after irradiating the chicken with 2.5 kGy. Similar reports were discussed by Souza et al. (2007) who investigated the influence of radiation on the levels of iron and color of pigments of thighs and ...
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Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
... he values of C* (chroma) was higher (p < 0.05) in the control (0% okara) and decreased with the addition of okara. Higher chroma indicates more saturation index of the red colour of the burger beef. he h* values were ...
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Extracts of medicinal plants as functional beer additives
... 6. Sensory evaluation of analyzed beer types; different letters in same column denote a significant difference according Wilcoxon matched pair test, p < ...
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Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia
... Yotsuyanagi (2002). The biscuits samples were evaluated after 12 days of elaboration by a team of 30 untrained judges, who attend CREATI (Regional Center of Studies and Activities for Elderly) in the city of Passo Fundo ...
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MEDIA COMPONENTS AND AMINO ACID SUPPLEMENTS INFLUENCING THE PRODUCTION OF FRUITY AROMA BY GEOTRICHUM CANDIDUM
... Addition of the amino acids leucine, valine or alanine to culture media strongly enhanced G. candidum fruity aroma production, but alanine also resulted in an alcoholic aroma. Other inexpensive nutrient sources with high ...
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Utilization of Bamboo Charcoal as Additives in Cakes
... Abstract - Charcoal has been used for healing various diseases, as antidote to poisoning and as purifying agent to filtered water. This study is conducted to utilize charcoal as additives in making cakes. Specifically, ...
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Coconut Water Fermented by Lactobacillus plantarum with Inulin Addition: Development of a Potentially Synbiotic Beverage / Água de Coco Fermentada por Lactobacillus plantarum com Adição de Inulina: Desenvolvimento de uma Bebida Potencialmente Simbiótica
... The objective of this study was to develop a synbiotic beverage using green coconut water (GCW) and agave inulin. The supplementation of 0.5% (w/v) agave inulin and incubation at 32 °C provided the optimal conditions for ...
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Elaboration of sausage using minced fish of Nile tilapia filleting waste
... For sensory evaluation, affective and acceptance tests were performed using the methodology described by Meilgaard et al. (1999). The sausages were heated in water for 2 minutes, cut in 2 cm long pieces and ...
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Development and Utilization of Technology on Indian Mango Fruit Processing
... to sensory evaluation to determine the best parameters for Indian mango wine production: amount of sugar added to fermentation medium (20%, 25%), acidity of fermentation medium (addition of citric acid, ...
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of Gluten free Bread
... and sensory characteristics similar to those of wheat flour yeast bread are ...the sensory evaluation of the fresh bread using the hedonic scale revealed that the panellists prefered bread with ...
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Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
... Group 2, designated “intermediate price and quality”, had the highest lipid content (p = 0.06) and the lowest chromaticity (C) value (p = 0.009) and the highest negative correlation (ρ = - 0.90, p <0.001) between ...
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Powdered tucupi condiment: sensory and hygroscopic evaluation
... product’s sensory acceptability and its hygroscopic ...underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase ...
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