Search Results

You are looking at 51 - 60 of 71 items for :

  • "sensory analysis" x
  • Refine by Access: All Content x
Clear All

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

Restricted access

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

Open access
Acta Alimentaria
Authors:
R. Amiri Qandashtant
,
E. Ataye Salehi
,
A. Mohamadi Sani
,
M. Mehraban Sangatash
, and
O. Safari

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

Restricted access
Acta Alimentaria
Authors:
I. Mahmoudi
,
O. Ben Moussa
,
M. Chouaibi
,
A. Telmoudi
,
W. Boukari
, and
M. Hassouna

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

Restricted access

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

Restricted access

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

Restricted access

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

Restricted access

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

Restricted access
Acta Alimentaria
Authors:
C. Cano-Molina
,
A. López-Fernández
,
N. Díaz-González
,
R. González-Barrio
,
N. Baenas
,
M.J. Periago
, and
F.J. García-Alonso

. Heliyon , 6 ( 1 ), e03288 . ISO 8586 : 2012 . Sensory analysis – general guidelines for the selection, training and monitoring of selected

Open access

.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

Open access