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Showing 1 to 10 of 10 for “"Sensory acceptability"”.
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Barriers and facilitators of brown rice consumption, sensory acceptability and its effect on blood glucose level among university staff
Thesis submitted in fulfilment of the requirements of the degree of: Master of Applied Science in Food and Nutrition in the Department of Food and Nutrition: Consumer Science, Faculty of Applied Sciences at the Durban University of Technology, 2021.
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in …
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Compensation effect between sodium and fat in reduced and lower fat processed food systems
… link among prior perception of nutrition labels, sensory acceptability, and nutrition labeling formats in a model processed food system., and 5) determine the threshold of sodium in a model reduced and low oil-in-water emulsion system. From the major processed food categories in which sodium and …
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Combining foods, combining tools: Understanding in vivo aroma release and sensory perception of composite foods
… that have attempted to relate aroma release and sensory perception are far from mimicking the real consumption context, as assessments often do not consider food oral processing during mastication and are performed on single or model foods. A multidisciplinary approach integrating in vivo aroma …
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Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati
… of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. Flours and chapaties …
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The Effects of Using Cinnamon Leaf and Bark Essential Oils on Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake and Fresh Celery, and Sensory & Shelf Life Studies
… containing CEOs from bark had higher ratings of sensory acceptability compared to those containing leaf CEOs, with or without the addition of masking agents. When 0.5% (v/v) of CEOs from leaf were applied on celery, the results showed a higher log reduction for L.m. (1.0 and 3.9 CFU/mL) for both …
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Developing market-oriented and value-added products for Irish seafood SMEs
… and focus groups, conjoint questionnaire and sensory acceptability testing with consumers of seafood were utilised. The interviews conducted with Irish seafood related SMEs suggest that innovation and data collection is occurring, however, it is not being captured and utilised correctly in …
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Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel
… and scanning electron microscopy. Although sensory evaluation indicated slightly lower ratings in flavour, mouthfeel, and juiciness, but all samples were within acceptable score. Worthy of note, the hybrid bologna offered improved nutritional quality, including a better fatty acid profile …
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Nutritional composition of traditional mixed - dishes eaten by elderly women in Vhembe District
… (576.0 μg/100 g) content, respectively. Sensory evaluation showed that tshidzimba/tihove A was rated significantly higher in mouthfeel, aroma, taste and appearance and overall acceptability than tshidzimba/tihove B, thophi/tshopi and bovhola/xipaswi at p < 0.05. The conclusion is that, …