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test results of gradient ( F MAX / D MAX ) and distance ( D MAX ) ( P = 0.05) Table 3. TukeyHSD test results of maximum rupture force ( F MAX ) and area ( A ) ( P = 0.05) During the sensory analysis all judges tested all 6 products ( Fig. 2 ). Fig. 3

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Progress in Agricultural Engineering Sciences
Authors:
Richard Pinter
,
Evelin Molnar
,
Khabat N. Hussein
,
Adrienn Toth
,
Laszlo Friedrich
, and
Klara Pasztor-Huszar

analyzed according to the Codex Alimentarius Hungaricus, 1986 3640/4-86 Hungarian standard using TGE agar, with 48 h incubation period at 30 °C. Sensory analysis The roasted samples were analyzed only in a subjective way by the authors, and described by

Open access
Journal of Thermal Analysis and Calorimetry
Authors:
Robson Miranda da Gama
,
Tatiana Santana Balogh
,
Simone França
,
Tânia Cristina Sá Dias
,
Valcinir Bedin
,
André Rolim Baby
,
Jivaldo do Rosário Matos
, and
Maria Valéria Robles Velasco

, Mendes , TRO , Piacekeski , AD , Monteiro , VF , Carreño , NV , Valentini , A , Leite , ER , Longo , E . Evaluation of hair fiber hydration by differential scanning calorimetry, gas chromatography and sensory analysis . J Cosmet Sci . 2003

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food and beverage flavour research groups, chemical analysis specialists, and sensory analysis experts have investigated the various factors linking the concentration of ingredients with sensory responses ( Ailer et al., 2020 ). Phenolic compounds are

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.5 Sensory analysis Evaluation of organoleptic properties of TNM was done based on a 9-point hedonic scale ( Kizzie-Hayford et al., 2014 ). Samples were assessed for colour, mouthfeel, aroma, consistency, taste, and overall acceptability by 50

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, chromaticity on a green (−) to red (+) axis, and chromaticity on a blue (−) to yellow (+) axis, respectively) were recorded in triplicates. The average L* , a* , and b* values were calculated. 2.6 Sensory evaluation The sensory analysis was performed on non

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.4 Sensory evaluation Table 3 represents comparative sensory analysis among yoghurts supplemented with different doses of chia seeds (0, 1.5, 3, 4.5, and 6%) using scoring methodology, after storage for 1, 14, and 28 days. The aroma, colour, odour, and

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measured by tapping method involving finding the ratio of the mass of popped grains to the volume of popped grains ( Swarnakar et al., 2020 ). Sensory analysis was conducted based on 9 point hedonic scale. The organoleptic quality of the coded and randomly

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validated by a sensory analysis according to the GSP, because high salt content of blood plasma powder can cause non-compliances beside inadequate fillings or flavouring. Salted caramel, salted hazelnut and salted chocolate flavouring are especially adequate

Open access
Progress in Agricultural Engineering Sciences
Authors:
Aidin Pahlavan
,
Mohammad Hassan Kamani
,
Amir Hossein Elhamirad
,
Zahra Sheikholeslami
,
Mohammad Armin
, and
Hanieh Amani

), a* (redness) and b* (yellowness) extracted from each image via Image J software (version 1.45s, National Institute of Mental Health, USA) ( Amani et al., 2015 ; Kamani et al., 2017 ). Sensory analysis The sensory assessment was conducted on all the

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