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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
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
tea and A. citrodora . The phenolic composition and contents of total phenols, flavonoids, and anthocyanins, cell cytotoxicity, and antioxidant activity have been evaluated during fermentation. In addition, sensory analysis was performed for the
, 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
.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
, 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
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
.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
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
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
