... enhanced the nutritional profile while preserving sensory attributes. These findings indicated the potential of quinoa–hemp seed composites in the formulation of functional bakery products that may provide superior health benefits. Originality/value The use of quinoa flour and hemp seed flour are novel...

... attributes were analysed. Findings Fibre and ash content increased (p = 0.05) appreciably among date pulp-added shrikhand than control. The pH, antioxidant indices value and sensory attributes decreased (p = 0.05) significantly while, titratable acidity, lipid oxidation parameters...

...Arezoo Rojhani; Joshua Naranjo; Ping Ouyang Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all...

... Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Product development Wheat Metabolic diseases Sensory attributes Proteins Legumes Metabolic syndrome (MetS), a complex web of metabolic factors, is associated with a twofold risk of cardiovascular diseases...

...) in carrageenan containing product. Inulin, chitosan and carrageenan did not significantly influence the sensory attributes of restructured goat meat product. It is concluded that inulin, chitosan and carrageenan could be used to improve technological and functional attributes of the healthier restructured goat...

... in a powdering machine (Rai and Arumugantham, 2008). Sensory attributes Agaricus bisporus Antioxidant properties Nutritional value Textural properties The experiments used sponge cake the following formulation – wheat flour: 25, Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water...

...), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon...

...Jessica Antigo; Lucineia Cestari; Monica Scapim; Suelen Siqueira dos Santos; Cristiane Feniman Moritz; Grasiele Scaramal Madrona Purpose The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche. Design/methodology...

... various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product. Findings There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except...

... sound. It took 4-5 min to give one reading. Sensory attributes Storage stability BHA BHT Pork sandwich spread Selection and training of sensory evaluation panellists was conducted according to the procedure of Kumar et al. (2015) ; eight panellists (four males and four...

... < 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p < 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low...

...) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments. Research limitations/implications The fatty acid and amino acid profile analysis may be helpful to understand the original...

...), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research...

...@ibilce.unesp.br © Emerald Group Publishing Limited 2015 Product development Consumers Sensory attributes The passion fruit is a fruit from the Passifloraceae family. It is well-adapted to tropical climates and is valued for its unmistakable aroma and flavour. Brazil is the world’s major...

... of supplying limiting nutrients in the diet of majority in the developing countries. Babatunde Stephen Oladeji can be contacted at: oladejistephen35@yahoo.com © Emerald Group Publishing Limited 2014 Cocoa Proteins Sensory attributes Drinks Instant cocoa-based beverage (vita...

... extremely and 9 = like extremely) (Larmond, 1937). © MCB UP Limited 2001 Food Sensory attributes Data were subjected to analysis of variance and the means were separated by Duncan multiple range test (Duncan, 1955). Table II Organoleptic evaluation for yam/cowpea blend...