Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"Triangle test"”.
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The sequential selection of judges for organoleptic testing
… and may be used to select judges for taste testing experiments. The duo-trio or triangle test may both be used as the fundamental test in either sequential process. Wald has applied his sequential analysis to binomial distributions and it was only necessary to associate duo trio and triangle …
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Temperature Effects on Drinking Water Odor Perception
… Following training these panelists underwent triangle test screening to determine whether or not they could detect the odorants used in this study. Following triangle testing, panelists underwent directional difference testing to determine if temperature affected odor perception when presented …
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Controlling Light-Induced Flavors in 2% Milk
… storage over 72h at 4C. Sensory evaluation (triangle test) revealed detectable flavor changes at a TBARS value of 0.11 mg/L; LPA packages saw this change starting at 4h and continued through 72h. The high package protected milk flavor effectively at 4h under fluorescent light; yellow package …
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Effects of mineral content of bovine drinking water: Does iron content affect milk quality?
… (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was …
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Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk
… TiO2 was the most successful package, based on triangle test methodology, protecting milk sensory quality similar to light-protected milk through 8h LED light exposure. Based on a 9-point hedonic scale, (1=dislike extremely, 9=like extremely), consumers liked milk stored under LED light more …
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Stability and Sensory Properties of Rice Bran Peptide Fraction Incorporated Orange Juice
… fraction with the orange juice components. A triangle test and a 9-point hedonic scale test were conducted with 36 panelists on freshly prepared control orange juice and freshly prepared orange juice with peptide fraction as well as control orange juice and orange juice with peptide fraction …
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The Antioxidant Function of Lutein in Controlling Photo-Oxidation of a Colloidal Beverage System
… colloidal beverage system under two different test conditions, refrigerated storage (14 d, 4°C) and accelerated storage at room temperature (12 hr, 25°C), was investigated. The addition of lutein to provide protection against photo-oxidation of susceptible compounds also was investigated. …
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Inhibitory effect of edible films and coatings containing selected amino acids on the formation of 2-amino-1-methyl-6-phenylimidazo[4-5-b]pyridine (PhIP) in pan-fried chicken breasts
… pickup percentage by chicken were measured. Triangle test was also conducted for consumer discrimination. The average PhIP concentration was decreased from 92.62 ppb for the control chicken breast without coating to 6.30 ppb (0.25% Lys), 6.76 ppb (0.5% Lys), and 11.98 ppb (0.75% Lys), …
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Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium
… evaluated in 50% reduced sodium formulations. A triangle test was used.to determine if there was a significant difference in sensory characteristics between the control PC (1540 mg Na/I00g) and 50% reduced sodium PC at all three fat levels. The full fat reduced sodium (FFRS) and reduced fat …
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The absorption of vitamin D3 from soy protein nanoemulsions
… titratable acidity. For sensory evaluation, a triangle test was used, in which adult participants (n=62) had to identify the odd sample. Samples were drinkable yogurt fortified with SPNEs+VitD3 (4.2 µg VitD3/100 mL, 30% RDA adults) and their unfortified counterparts. Bioefficacy was evaluated …
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Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application
Excessive consumption of sodium is associated with high blood pressure in people. Reduction of sodium intake and replacement of salt with salt substitutes are an essential component of the primary prevention of hypertension. Potassium chloride is the most widely used salt substitute. However, when …