... electron microscopy ( SEM ), sensory evaluation by panellists. Findings Increasing PPI content resulted in higher protein levels and improved textural strength but reduced juiciness and sensory appeal at higher concentrations. Formulation F3 (35% jackfruit, 15% PPI ) with protein content 18.43...

.... Additionally, the study aims to assess customer acceptability of the yogurt fortified with these fruit powders through a sensory evaluation using a nine-point hedonic scale. Design/methodology/approach The yogurt samples, inoculated with the LGR-1 probiotic strain, underwent fermentation at 38 °C for 0, 2...

... 17 04 2024 22 04 2024 22 04 2024 © Emerald Publishing Limited 2024 Emerald Publishing Limited Licensed re-use rights only Plant-based burgers Defatted sesame flour Sensory evaluation Meat Nutrient quality Antioxidant Diet supplementation Sesame (Sesamum...

... (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability...

... for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples. Findings...

... Limited Licensed re-use rights only Cross-modal interaction Yoghurt drink Sugar reduction Stevia Pectin Sensory evaluation For sample with 4% sugar and different percentage of stevia and pectin, overall liking for F13 (p = 0.0001), F14 (p = 0.0001) and F15 (p = 0.001...

... and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source...

... © 2020 Emerald Publishing Limited 2020 Emerald Publishing Limited Licensed re-use rights only Sensory evaluation Quality parameters Fat replacer Functional ingredients Chicken patties Mango peel Meat is a highly nutritious food; poultry meat is more popular than other meat...

... Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Fermentation Fish Sensory evaluation Physicochemical Acceleration Sauce Seafood products can serve as a source of functional materials, such as protein (Sila et al., 2014) and polyunsaturated fatty...

... 03 2018 28 03 2018 © Emerald Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Sensory evaluation Texture Fat replacer Inulin Physiochemical properties Meat products Low-fat frankfurter sausages were formulated by inulin and pectin. Various...

...-use rights only Cookies Sensory evaluation Nutritional quality Texture Calcium Moringa Sesame Soy-butter Calcium an important mineral performs numerous functions, including building and maintaining bones and teeth, blood clotting, the transmission of nerve impulses...

... profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour...

... with their respective control samples. Findings Results from sensory evaluation revealed that pizza base, buns and bread were most acceptable at 10, 10 and 15 per cent level of incorporation of partially defatted peanut flour, respectively. The developed products were found to have high protein, crude fiber...

..., odor, taste and overall acceptability by a sensory panel (n = 24) of food technologists. Principal component analysis and sensory evaluation score have revealed that sharbet-flavored with lemon extract was liked more in comparison to plain sharbet. ELS containing 30 and 40 mg ETP per 100 ml...

... laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL...

.... The constraints used were 60-85 per cent for OFSP, 10-30 per cent for soybean and 5-10 per cent for moringa. Tessema Astatkie can be contacted at: astatkie@dal.ca © Emerald Group Publishing Limited 2015 Optimization Nutrition Sensory evaluation D-optimal design Mixture experiment...

... appearance and consistence (r = 0.71; p ≤ 0.05), showing that the appearance exerted some influence in the wider acceptability of consistence for the sample. © Emerald Group Publishing Limited 2015 Sensory evaluation Multidimensional scaling Essential oil Oregano Spice...

... analysis Multidimensional scaling Sensory evaluation Consumers Wines Red wines Regarding to appearance, all wines showed good acceptability highlighting BT and IBE samples with high average scores compared to the other samples. Regarding to the other attributes, BT and BBE wines stood out from...