... Nutritional composition Sensory evaluation Many developing countries such as Nigeria are experiencing food malnutrition and micronutrient deficiency. These have resulted in competition for conventional foods for supply of nutrients for good health and development (Musah et al., 2021). One...

... 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...

... used to calculate the percentage of cooking loss as follows: % cooking loss = [Raw frozen burger weight (g)–Cooked burger weight (g)]/Raw frozen burger weight (g) × 100 (El-Anany et al., 2020) According to ElAnany and Ali (2018a) , sensory evaluation of cooked PBBP samples...

... (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...

... © Emerald Publishing Limited 2022 Emerald Publishing Limited Licensed re-use rights only Cross-modal interaction Yoghurt drink Sugar reduction Stevia Pectin Sensory evaluation Sugar was the second most commonly consumed food item in Malaysia, with approximately four teaspoons...

... 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...

... of lightness, redness and yellowness, respectively. Sensory evaluation was carried out using the eight-point hedonic scale with 8 = extremely desirable and 1 = extremely poor (Keeton, 1983). A sensory panel (semi-trained) of seven judges drawn from post-graduate students and faculty members of Veterinary...

..., which reduced the fermentation time to 90 days and resulted in the most satisfactory results without compromising the product quality. © Emerald Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Fermentation Fish Sensory evaluation Physicochemical...

... characteristics of meat products containing inulin. 27 11 2017 28 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...

... 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 and the regulation of the heart’s rhythm (Soetan...

... 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...

... (Perkin–Elmer, Model 3100, USA) using air-acetylene as a source of energy for atomization. Absorbance was measured at 248.3 nm, and iron content was estimated from a standard calibration curve (2-20 μg/mL) prepared from analytical grade iron wire. Sensory evaluation for the acceptability of the porridge...

... Limited 2015 Sensory evaluation Multidimensional scaling Essential oil Oregano Spice Due to the increasing public demand for healthy food and quality, government agencies from various countries are led to adopt increasingly effective legislative measures regarding food safety...

... pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries. Consumer acceptance Red table wine Cluster analysis Multidimensional scaling Sensory evaluation Consumers Wines Red...