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.
Results
Showing 1 to 16 of 16 for “"sensory tests"”.
-
The Effect of Antioxidants on Flaxseed Stability in Yeast Bread
… all the flaxmeal breads. Chemical, objective and sensory tests were used to evaluate the breads. The crumb texture of all the experimental breads was significantly softer (p¡à 0.05) than the control breads, but the control breads were significantly moister (p¡à 0.05) than the flaxmeal breads …
-
Betäubung von Regenbogenforellen (Oncorhynchus mykiss) mit Nelkenöl und BHA – Stressbelastung und Produktqualität
… anesthesia. Product quality was judged out by sensory tests, optical examination of carcasses and concentration of anaesthetics in the blood. All three methods of anesthesia worked within a limited time, with no animal showing signs of typical behaviour under stress. Blood parameters did give …
-
The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
… with 15% flax meal and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. …
-
The Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of 'Golden Delicious' Apples
… an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P<0.0083) the respiration rates of the apples when compared to the control. The …
-
Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat
… the baking quality of the wheat. Objective tests were performed on the flour samples. Significant differences in flour analysis were found among the three treatments. Farinograph curves for all treatments had medium peak time and short stability giving all samples hard red winter and hard …
-
Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides
… of emulsifier (none, MDG, and SE). Objective tests were performed on the cake batters, and both objective and sensory tests were applied to the baked cakes. Microscopic examination of the batter and cake supported the starch gelatinization observed by differential scanning calorimetry (DSC) …
-
The effects of the High Park fire on Cache la Poudre drinking water quality
… water that may negatively impact their products. Sensory tests were performed on a variety of Poudre River water samples using Flavor Profile Analysis (FPA) according to Standard Method 2170. Results showed that there was not a smoky flavor in Poudre River water several months after the fire …
-
Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation
… system of the fat-replaced cakes. Objective tests indicated that treatments D (50%), E (75%), and F (100%) had significantly higher (P<0.05) batter specific gravity values compared to both controls. Batter specific gravity, however, only significantly decreased (P<0.05) the volume of …
-
The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits
… levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the determination of significant differences at (p<0.05). Overall objective test results suggested that there was an increase in the degree of expansion as the …
-
Genetic and environmental drivers of fruit composition in relation to sensory quality in blueberry (Vaccinium corymbosum)
… little is known regarding specific UK consumer sensory preferences, the relationship between fruit metabolite and sensory profiles or the impact of UK climatic conditions on fruit metabolite profile in relation to sensory and health beneficial characteristics. The aim of this study was to …
-
Foot, ankle and lower limb somatosensory dysfunction in stroke
The extent to which sensory impairments in the foot, ankle and lower limb persist into the chronic phase of stroke is unclear. Furthermore, the extent to which these impairments influence walking, balance and falls is not well understood. This thesis investigated the prevalence, functional …
-
The antimicrobial effect of orange, lemon and bergamot esential oils against Enterococcus sp
… via a heat diffuser at 25°C (p ≤ 0.001). Sensory tests demonstrated that there were no changes to the taste of the foodstuff after treatment with the EO blend vapour compared with untreated controls. Investigations into the applications of the EO blend showed no significant difference in …
-
Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery
Fat bloom in chocolates is the gray-white discoloration and dullness that can occur on the surface of the confectionery. Fat bloom is a common quality defect that can result from temperature fluctuations during storage. Chocolates candies with peanuts or other nut fillings are more prone to fat …
-
Public health nutrition intervention to evaluate the nutritional impact of the Ghana School Feeding Programme in Lower Manya Krobo (LMK) district, and enhancing its effectiveness through a nutrition intervention
… nutritional content of the SCm and two sets of sensory tests were performed to determine acceptability. In all, five SCm were developed and per 100g of each SCm, carbohydrate (with crude fibre) and protein content ranged from 68.07g to 49.18g and 16.32g to 27.52g respectively whilst fat content …
-
Oxidation of Disinfection Byproducts and Algae-related Odorants by UV/H₂O₂
… the earthy-musty odorants and the changes to the sensory properties of the drinking water were examined. Geosmin, 2-methylisoborneol, heptadienal, decadienal, and nonadienal, hexanal, and the two most prevalent classes of DBPs, trihalomethanes (THMs) and haloacetic acids (HAAs) were oxidized by UV …
-
Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions
… <p>The current study implemented a series of tests to progressively understand the role NaCl plays in mozzarella cheese and consumer opinion of low sodium cheese. A series of traditional sensory tests, including triangle, duo-trio, and hedonic tests, were performed to determine a sensory …