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and sensory analysis ( Matos and Rosell, 2012 ) 2013 Investigation of 2 commercial GF flour mixtures with HPMC and buckwheat addition ( Mariotti et al., 2013 ) 2014 Analyzing the in vitro starch digestibility of five GF breads and commercial GF sample

Open access
Progress in Agricultural Engineering Sciences
Authors:
Attila Gere
,
Abdul Hannan Bin Zulkarnain
,
Dorina Szakál
,
Orsolya Fehér
, and
Zoltán Kókai

sensory analysis (in booth environment). Consumer preference is influenced by its intrinsic (e.g. colour, taste and smell) and extrinsic factors (e.g. packaging, nutritional label and ingredient list). This experiment was conducted by involving two

Open access

Introduction Sensory analysis methods of food and beverage products might be classified many ways. A possible methodological distinction is related to the outcome of the tests: discrimination or characterization of the samples. During the evolvement

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cyanidin-3-glucoside (mg mol −1 ) DF: dilution factor ϵ: molar extinction coefficient (26,900 L mol −1 cm −1 ) L: path length (cm) 2.5 Sensory evaluation Sensory analysis was performed by an untrained sensory panel with an average of 32 attendees. The

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.4 Sensory analysis Tokaj vinegar samples (50 mL of each) were presented to panel members undiluted, in plastic cups, with 3-digit random codes. Two groups of samples were set up based on their production technology: vinegars maturated on fruit

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tandard ( 1985 b): Lisztvizsgálati módszerek. Érzékszervi vizsgálatok, pontozásos bírálat és minősítés (Flour test methods. Sensory analysis, scoring and qualification) . MSZ 6369-1 : 1985

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Sensory profiles of commercial coffee substitutes were determined and their possible interdependences with antioxidant characteristics (FRAP, DPPH, ABTS, and CUPRAC), total polyphenol content, and colour were investigated and compared to coffees. Statistically relevant relations were revealed between certain sensory attributes, colour, and antioxidant capacity.

Sensory attributes show distinct patterns for coffees, their blends, and substitutes, but no significant differences between substitutes from different raw materials were found, except for chicory. Although coffees have generally higher antioxidant capacities than their substitutes, these latter, especially chicory-based products, are also valuable antioxidant sources, as only half of them had significantly lower polyphenol and antioxidant contents when compared to coffee.

Principal component analysis was applied to reveal possible differentiation pattern between samples, based on both their sensory and antioxidant attributes.

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were expressed as degrees Brix (°Brix). The titratable acidity (TA) of fruit juice samples was evaluated according to EN 12147: 1996 ( EN, 1996 ) using 0.1 N NaOH and phenolphthalein indicator. 2.3 Sensory analysis Sensory tests were carried out in the

Open access
Progress in Agricultural Engineering Sciences
Authors:
Katalin Badak-Kerti
,
Viktória Zsom-Muha
,
Tamás Zsom
,
Dávid Nagy
, and
József Felföldi

.1016/0260-8774(82)90013-9 Salvador , A. , Varela , P. , Sanz , T. , and Fiszman , S.M. ( 2009 ). Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis . LWT – Food Science and Technology , 42 : 763 – 767 . 10

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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

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