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Melilli (Siracusa). Bollettino di paleontologia italiana XVII.5–7 (1891) 64–69. 22 An interesting example of sensory analysis carried out on some carved stone balls is in MacGregor, G.: Making Sense of
and labelled with a 3-digit-code. Sensory analysis of appearance and texture, colour, sweet taste, acidity, flaxseed flavour, aroma, bitterness, creaminess, and overall acceptability was performed using 7-point hedonic scales. Sensory properties were
statistically different by the panelists supports the data obtained from the instrumental sugar analysis in our study. As seen in Table 6 , the wafer cream samples enriched with CMP flour gained panellist appreciation according to the sensory analysis. Table 6
0.22 ± 0.01 c 0.24 ± 0.01 Values are means ± standard deviation of three determinations ( n = 5). Values followed by a different superscript letter in a row are significantly different ( P ≤ 0.05). 3.7 Sensory analysis Figure 2 illustrates the
peach nectar samples caused an exotic herbal flavour ( Cardoso and Bolini, 2008 ). Table 4. Sensory analysis of mango nectar samples Samples Overall acceptability Storage time (days) 1 15 30 45 Control 2.52 ± 0.65 Cc 2.56 ± 0.31 Cc 2.61 ± 0.26 Cc
. Heliyon , 6 ( 1 ), e03288 . ISO 8586 : 2012 . Sensory analysis – general guidelines for the selection, training and monitoring of selected
slight modification. Equilibration time and absorption time was 10 and 30 min at 45 °C, respectively. 2.4 Sensory evaluation Sensory analysis was conducted by 20 trained panellists (10 females and 10 males). Before the sensory evaluation, each wine was
Scanning Electron Microscopy (A: S1, B: S2, C: S3) 2.5 Sensory analysis The overall acceptability scores obtained for the coated bulked bread with different levels of soybean oil 3 hours after baking did not present major differences (P>0.05). By increasing
methods explained in detail in a previous study ( Y ilmaz et al., 2014a ). 1.6 Sensory analysis Consumer acceptance test was used to determine the sensorial properties of tarhana samples according to M eilgaard and co-workers ( 1999 ). Since the tarhana
.5 Energy, kcal 100 g −1 227 213 179 179 A total of four samples (20, 40 and 60% fat reduction, and the control) were subjected to sensory analysis over a period of 7 days. The samples with 40% and 20% substituted fat received a score above 6 (“like it a
