... muffins Moringa leaves Nutritional aspects RSM Sensory analysis Baking industry Cereal foods Response surface methodology Gluten is a vital component of baked products, however, has the potential to extort pestilent immune response leading to inflammatory reaction in pre-disposed...

... compounds with strong antioxidant and antimicrobial properties (Khulbe, 2015) and may be useful to the meat industry as an efficient alternative to synthetic preservatives. Natural preservative Lipid oxidation Sensory analysis Asparagus racemosus Chevon sausages Microbial quality...

... sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v...

... oxidation, pH, moisture, ash and enumeration of Salmonella sp., coliforms at 45°C, Staphylococcus sp. coagulase positive and mesophilic bacteria. The sensory analysis used a hedonic scale for appearance, smell, taste and texture attributes and overall acceptance. Findings...

... randomized design. Sensory analysis was carried out using nine‐point hedonic scales by the panel of judges. Findings It was found that mint leaves powder prepared from the shade dried method had better nutritional and sensory profiles. Originality/value The paper shows that these developed powders...

... adequate and representative of fish products. © MCB UP Limited 1998 Consumers Sensory analysis Smoked food After purchasing they were stored at 7C until required and held at ambient temperature for two hours before sensory evaluation. Samples, randomly coded, a glass of water...