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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 20 of 124 for “"sensory evaluation"”.
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Sensory evaluation of reduced sodium potato chips and puffed rice
In the United States, approximately 90% of consumers exceed the daily recommendation of 2,300 mg of sodium. The Food and Drug Administration (FDA) has developed voluntary short-term and long-term sodium reduction guidelines for a variety of food categories. Reduced sodium products, however, are …
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Breeding strategies for wine grapes: From genetic analysis of agronomic traits to wine sensory evaluation
… of segregating progenies and clones; and the sensory evaluation of wines derived from Graciano × Tempranillo selections. Two segregating progenies derived from Grenache × Tempranillo (130 genotypes) and Graciano × Tempranillo (151 genotypes) were evaluated for 26 agronomic traits, including …
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An investigation into aspects of consumer preference for some fish species using sensory evaluation techniques.
… towards white fish are discussed, and the sensory features of flesh products and their quality are considered. A review of the investigation of fish quality by sensory evaluation and instrumental techniques is presented and the use and analysis of relevant methods of evaluation are …
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Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation
… were obtained for each bread variation. Sensory quality was examined by consumer testing. The amount of heat required to break the hydrogen bonds in amylopectin, indicative of bread staling, was measured by differential scanning calorimetry (DSC) for all bread treatments. Two percent LBG …
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A comparison of Probiotic and Standard yogurt based on branding (premium and basic brands), consumer preference, sensory evaluation, microbiological and nutritional analysis.
… nutritional analysis, consumer preference, and sensory evaluation. This research is a novel one and very important in the field of dairy science because although some research has been done in comparing probiotic and standard yogurts e.g. (Hussain, Attiq-ur-Rahman, et al. 2009), there is no …
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Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method
… p-anisidine value and headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was …
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Detection of the fluorescing group of Pseudomonas by enzyme-linked immunosorbent assay (ELISA) for the prediction of shelf-life of dairy products
… until determined to be unacceptable by daily sensory evaluation. Sterile milk samples were inoculated with target concentrations of 0 (control), 100, and 1000 cells/ml of Pseudomonas fluorescens on day 0. Samples were tested before and after preliminary incubations. Preliminary incubations …
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The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage
… diene hydroperoxides, texture, drip loss, pH, sensory evaluation, and gas chromatographic detection of aldehydes. Natural antioxidants, in particular those that contained citric and ascorbic acids, were effective at retarding the development of conjugated diene hydroperoxides and malonaldehyde …
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Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese
… solids to whey, d) ripening characteristics via sensory evaluation, e) rheological analysis, and f) scanning electron microscopy.</p>
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Consumer Acceptance of Beer: An Automated Sentiment Analysis Approach
… is a challenging task for the food industry and sensory researchers alike. Free comment tasks (FC) utilize the advantages of open-ended questions to generate intuitive comments from untrained consumers to help identify and describe sensory attributes of products. However, FC data is typically …
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Controlling Light-Induced Flavors in 2% Milk
… (Rb) retention, headspace volatiles, and sensory evaluation were analyzed to determine the interaction between light source, packaging material, and storage time. HDPE packaging included translucent package (0% TiO2) serving as control (light-exposed, light-protected: foil and plastic …
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Evaluation of alternative fat and sweetener systems in cupcakes
… N-Flate™/sugar, and N-Flate™/AFP. The evaluation involved objective measurements of the batter and the baked cupcakes, and sensory evaluation of the cupcakes. Results of the objective measurements showed that the batter from the two variations prepared with N-Flate™ had a Significantly …
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Physicochemical and sensory properties of soymilk from five soybean lines
… the effects of soybean varieties on descriptive sensory evaluation, consumer acceptance test, and texture properties of soy ice creams. Plain flavor soymilks made from five soybean lines were made in the laboratory using a soymilk maker for physical, chemical, descriptive sensory analysis, and …
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Sweet potatoes and mung bean flour as ingredients in yeast bread
… was adjusted for moisture in sweet potato pulp. Sensory evaluation data was analyzed by analysis of variance to determine the major effective factor on the acceptability of bread. Objective measurements were used to determine bread volume, percent crude nitrogen, percent ether extractable crude …
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Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
… calorimetry (DSC), and both objective and sensory evaluation. Farinograph results indicated that millet flour decreased absorption (water uptake) when compared to the control, decreased peak time for dough development and dough stability. Vital wheat gluten increased dough stability of the …
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Use of modified atmosphere technology to maintain quality of direct-set cottage cheese
… 4°C for 28 days. Product quality was assessed by sensory evaluation. Microbiological and chemical tests were conducted to obtain a better understanding of the effects of MAP on cottage cheese. Results obtained demonstrated that there was no change during storage for headspace gas composition. …
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ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΩΝ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ "ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ"
… AND STERILIZED USING TWO DIFFERENT TEMPERATURES. SENSORY EVALUATION OF THE FINISHED PRODUCTS WAS FOLLOWED. TWO METHODS WERE EMPLOYED FOR THE DETERMINATION OF THE MEAT'S WEIGHT LOSS INTHE CANNED FOODS: SUCCESSIVE WEIGHTING AND CHEMICAL ANALYSIS. THE CANNED GULASCH WAS STERILIZED USING TEMPERATURES …
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ACCELLERATED SELF-LIFE TESTING OF COFFEE: THE ROLE OF INNOVATIVE FLEXIBLE PACKAGING MATERIALS ON OXIDATION AND SHELF-LIFE ESTIMATION WITH A SIGHT ON THEIR ENVIRONMENTAL SUSTAINABILITY.
… for the food packaging industry. Coffee's unique sensory and chemical profile is highly sensitive to environmental conditions, including oxygen, humidity, and temperature. These factors accelerate degradation processes, such as oxidation, leading to a decline in aroma, flavour, and shelf life. The …
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Storage life of fresh whitefish fillets in grass fiber boxes and expanded polystyrene boxes
… packaging types on shelf life of cod fillets. Sensory evaluation of cod fillets was performed using Torry freshness score sheet to assess the variations in shelf life and quality deterioration. The results showed that thermal insulation of grass fiber box was low compared to EPS box, thus the …
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Wine Discrimination and Analysis Using Quartz Microbalance Based Electronic Nose Technology
… complex, making them difficult to analyze. Wine evaluation and discrimination is typically done through chemical and human sensory evaluation. Unfortunately, both of these methods are time consuming and expensive. Therefore a new rapid analysis technique for wine discrimination and analysis is …
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