Relevant bibliographies by topics / Cookies sensory evaluation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cookies sensory evaluation'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Cookies sensory evaluation"

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Khairul Ikram, Emmy Hainida, Nurbatrisyia Md Zulhar Shah, Wan Noor Zamran Hashim, and Norazmir Md Nor. "The Proximate Analysis and Sensory Evaluation of Super Seed Cookies." Jurnal Gizi dan Pangan 19, Supp.2 (2024): 253–60. http://dx.doi.org/10.25182/jgp.2024.19.supp.2.253-260.

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This study aimed to determine the nutritional content and assess the consumers' acceptance of the sensory attributes of the Super Seed Cookies, which contained sacha inchi nuts, pumpkin seeds, almonds, and oats as added ingredients. The cookie was developed by a company named Mad About Cake. The cookie was analysed by measuring its proximate composition, such as moisture, ash, crude protein, crude fiber, crude fat, and carbohydrate content. This research also discovered the consumers' acceptance of the cookies by undergoing a 7-point hedonic sensory evaluation test among 30 semi-trained paneli
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Rababah, Taha, Muhammad Al-U’datt, Majdi Al-Mahasneh, et al. "Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins." Journal of Food Quality 2022 (September 28, 2022): 1–8. http://dx.doi.org/10.1155/2022/6902592.

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The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory characteristics of cookies to be enhanced were studied. The results showed that cookies prepared with 5 and 10% replacement of sonicated whey protein had significant differences in sensory evaluation especially crumb, but there were no significant differences in the physical characteristics, so we can conc
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Belmadani, Noussaiba, Wafa Kassous, Kawtar Keddar, et al. "Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42." Foods 13, no. 16 (2024): 2541. http://dx.doi.org/10.3390/foods13162541.

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This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour’s chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies’ sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols a
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Filipović, Vladimir, Milica Nićetin, Jelena Filipović, et al. "Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects." Foods 13, no. 12 (2024): 1941. http://dx.doi.org/10.3390/foods13121941.

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In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attribu
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Suresh, M., and M. S. Hemalatha. "Effect of High Protein Formulation on Rheological, Sensory and Microstructure of Cookies." Journal of Food Engineering and Technology 14, no. 1 (2025): 1–11. https://doi.org/10.32732/jfet.2025.14.1.1.

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This study investigates the impact of high-protein formulations on the rheological, sensory, and microstructural properties of cookies, with an emphasis on using plant- and dairy-based protein sources. Protein plays an essential role in the diet, providing amino acids necessary for muscle, healthy bone, tissue repair, growth in children, adolescents, and pregnant women. Despite the known benefits of plant-based proteins, limited research has focused on their effect in high-protein bakery products, particularly cookies. In this study, three cookie formulations were developed using pea protein i
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Mary McArthur-Floyd and Morris Brako. "Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance." Magna Scientia Advanced Research and Reviews 11, no. 1 (2024): 001–9. http://dx.doi.org/10.30574/msarr.2024.11.1.0070.

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The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this senso
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Liubych, Vitalii, Volodymyr Novikov, Valeriia Zheliezna, et al. "Development of the recipe for cookies with pumpkin flour." EUREKA: Life Sciences, no. 2 (May 15, 2023): 21–30. http://dx.doi.org/10.21303/2504-5695.2023.002890.

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The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved.
 In the studies, different replacement of wheat flour with pumpkin flour was studied according to the following scheme: 0 %, 5 %, 10 %, 15 %, 20 %. The formation of strength, the ratio of the mass to the volume of the cake, its volume to the mass, the degree of swelling and sensory evaluation of the cookies were studied. As a result, it was established that the addition of pumpkin flour to the shortbread cookie recipe had a
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Christopher, Jeffi, Chin Ping Tan, Helmi Wasoh, Teck-Kim Tang, Yee-Ying Lee, and Oi Ming Lai. "Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)." Pertanika Journal of Tropical Agricultural Science 47, no. 3 (2024): 985–1002. http://dx.doi.org/10.47836/pjtas.47.3.24.

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Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIO
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Banario, Mechelle A. "ASSESSMENT OF ACCEPTABILITY AND SHELF LIFE OF COOKIES ENRICHED WITH GROUND, CANDIED, AND DEHYDRATED BAMBOO SHOOTS." Ignatian International Journal for Multidisciplinary Research 2, no. 4 (2024): 707–19. https://doi.org/10.5281/zenodo.10977053.

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This study was conducted primarily to formulate cookies enriched with bamboo shoots and assess their acceptability among panelists. Evaluation criteria are color, aroma, texture, flavor, and overall acceptability of cookies enriched with ground, candied, and dehydrated bamboo shoots. Furthermore, the study investigated the shelf life of these cookies. The cookie treatments were analyzed through sensory evaluation involving 51 panelists. Results indicated that cookies containing candied bamboo shoots were most preferred in terms of color, flavor, and overall acceptability, while the control sam
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Dr. N.Sabitha, Dr N. Sabitha, and Yamunadevi Puraikalan. "Development and Sensory Evaluation of Sunflower Seed Fortified Cookies." International Journal of Scientific Research 3, no. 2 (2012): 214–15. http://dx.doi.org/10.15373/22778179/feb2014/70.

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Dissertations / Theses on the topic "Cookies sensory evaluation"

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Marquetti, Carline. "Obtenção e caracterização de farinha de casca de jabuticaba (Plinia cauliflora) para adição em biscoito tipo cookie." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/830.

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A jabuticaba é fruto tropical com propriedades nutricionais importantes, sendo excelente fonte de carboidratos, fibras, compostos fenólicos e minerais como ferro, cálcio e fósforo. Esse fruto e suas frações podem ter extensa aplicabilidade tanto para a indústria, como para a comercialização e consumo in natura. Pesquisas apontam que a maior fração de espécies biologicamente ativas da jabuticaba encontra-se na casca, podendo viabilizar seu uso para elaboração de um produto como alternativa de aproveitamento da mesma, possibilitando a produção de alimentos com propriedades funcionais. Tal inicia
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Hathaway, Drew Aaron. "The use of immersive technologies to improve consumer testing: the impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1448994162.

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Leite, Rodrigo Santos. "Farinha de tempeh liofilizado ou torrado na formulação de biscoitos de coco em substituição parcial à farinha de soja: elaboração e caracterização." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/696.

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Neste trabalho, foram estudadas a possibilidade e os benefícios na aplicação da farinha de tempeh como substituinte parcial da farinha de soja integral. Para isto, inicialmente foram avaliados a composição proximal e os teores de isoflavonas (agliconas e totais) nas farinhas de soja integral e de tempeh. Foram utilizados grãos de soja das cultivares BRS 216, BRS 257 e BRS 267, a fim de verificar as alterações causadas pela fermentação com o fungo Rhizopus oligosporus, utilizado para obtenção do tempeh, e o efeito dos processos de secagem por torra controlada e liofilização sobre a farinha fina
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Yeung, Hway-Seen. "Evaluation of legume cooking characteristics using a rapid screening method." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2514.

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Dwivedi, Saumya. "Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef." DigitalCommons@USU, 2005. https://digitalcommons.usu.edu/etd/5517.

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This study determined antioxidant and sensory effects of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. In experiment 1, thiobarbituric acid (TBA) values of cooked samples were measured during refrigerated storage. In experiment 2, trained panelists evaluated cooked samples for rancid, beef, and spice flavor intensity. Total aerobic plate counts were also measured. Mean TBA values were high (3.4) for control samples. In previous studies, TBA values >1.0 were associated with unacceptably rancid cooked meats. At the lowest spice level of 0.1
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Sucupira, NatÃlia Rocha. "Evaluation of the "meat" basic cashew(Anacardium occidentale L.) submitted to different cooking methods and sensory acceptance of new products." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8541.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The growing demand for processed food products means there is a need to develop technologies which can lead to products being developed which only slightly alter the sensory and nutritional characteristics and which are easy to use. Cooking a food leads to significant changes in its chemical composition which affect the concentration and the bioavailabilty of the bioactive compounds of vegetables. The development of value-added food products from the waste processing of the cashew apple could be attractive to the growing market f
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Watanabe, Érika. "Caracterização físico-química e reológica de triticale (x Triticosecale wittmack) visando à aplicação em biscoito tipo cookie." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/1949.

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O triticale é um cereal híbrido, resultante do cruzamento artificial entre trigo e centeio. Tolerante a estresses ambientais e com atributos nutricionais favoráveis, tem potencial para auxiliar no suprimento da demanda mundial por alimentos, proporcionando uma matéria-prima alternativa ao trigo. Neste trabalho, foi realizada a caracterização físico-química e reológica do triticale visando à aplicação de sua farinha em biscoito tipo cookie. Os grãos de treze genótipos de triticale e dois genótipos de trigo, utilizados para fins comparativos, foram analisados quanto à ocorrência de germinação, p
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Pieta, Fabiana. "Redução do teor de sódio em biscoito salgado tipo aperitivo." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/1904.

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O excesso de sódio nos alimentos têm sido identificado como um dos fatores do aumento das doenças crônicas não transmissíveis, dentre as mais importantes está a hipertensão arterial. O sódio é usado em uma ampla gama de alimentos, dentre eles nos biscoitos, no entanto, algumas variedades de biscoito possuem elevado teor de sódio, e por este motivo o Ministério da Saúde estabeleceu níveis de redução para esta categoria de produtos. Buscou-se neste estudo reduzir o teor de sódio em biscoito salgado aperitivo Mignon, para isto, foi realizado um delineamento de misturas com superfície limitada que
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Sucupira, Natália Rocha. "Avaliação da "carne" básica de caju submetida a diferentes métodos de cocção e aceitação sensorial de novos produtos." reponame:Repositório Institucional da UFC, 2012. http://www.repositorio.ufc.br/handle/riufc/17865.

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SUCUPIRA, Natália Rocha. Avaliação da "carne" básica de caju submetida a diferentes métodos de cocção e aceitação sensorial de novos produtos. 2012. 90 f. : Dissertação (mestrado) - Universidade Federal do Ceará. Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2012<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-22T15:57:02Z No. of bitstreams: 1 2012_dis_nrsucupira.pdf: 1663165 bytes, checksum: 484edd22af53355556f215d1acb118c2 (MD5)<br>Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-22T15:57:16Z (GMT) No. o
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Díez, Betriu Anna. "L'oli d'oliva en gastronomia: des de la congelació fins a 180 ºC." Doctoral thesis, Universitat de Barcelona, 2021. http://hdl.handle.net/10803/673951.

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L'objectiu general d'aquesta tesi és estudiar aspectes dels olis d'oliva especialment rellevants per al sector de la gastronomia. En primer lloc s'avalua l'efecte de diferents condicions de conservació sobre la qualitat dels olis d'oliva verge extra (OOVE) anomenats Premium. La denominació Premium, tot i no tenir regulació pròpia, és cada cop més comú al mercat i abasteix un sector d'alt nivell adquisitiu com l'alta gastronomia. Els OOVE Premium es caracteritzen per una elevada qualitat, especialment a nivell sensorial, de manera que la seva correcta conservació abans del consum és crucial.
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Books on the topic "Cookies sensory evaluation"

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Lang, Jenifer Harvey. The best of kitchen basics. Wings Books, 1996.

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Chen, Joanne. The Taste of Sweet. Crown Publishing Group, 2008.

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1926-, Kawabata Akiko, and Fuchinoue Shōko, eds. Oishisa no hyōgen jiten. Tōkyōdō Shuppan, 2006.

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McTigue, Molly C. Comparison of four sensory evaluation methods for cooked dry beans as to purpose, efficiency, and consistency. 1987.

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Tastings--the best from ketchup to caviar: Thirty-one pantry basics & how they rate with the experts. Crown, 1986.

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Elsener, Willi. A World of Flavours: Recipes from the Voyages of a Master Chef. Trafalgar Square, 1996.

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author, Styrbæk Klavs, and Johansen Mariela translator, eds. Mouthfeel: How texture makes taste. Columbia University Press, 2017.

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Food History: A Feast of the Senses in Europe, 1750 to the Present. Taylor & Francis Group, 2021.

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Food History: A Feast of the Senses in Europe, 1750 to the Present. Taylor & Francis Group, 2023.

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Atkins, Peter J., Martin Bruegel, and Sylvie Vabre. Food History: A Feast of the Senses in Europe, 1750 to the Present. Taylor & Francis Group, 2021.

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Book chapters on the topic "Cookies sensory evaluation"

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Pusty, Kasturi, Mriganka Shekhar Borah, Ajita Tiwari, and Sheriful Alam. "Development and Sensory Evaluation of Cookies from Nutrient Rich Composite Flour." In Agro and Food Processing Technologies. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-9704-4_12.

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Özilgen, Sibel. "Keys to Developing the Perfect Bite: New Food Product Development and Sensory Evaluation Tests." In Cooking as a Chemical Reaction. CRC Press, 2019. http://dx.doi.org/10.1201/9780429487088-7.

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Wilson, Daniel L. "Sensing Change: Measuring Cookstove Adoption with Internet-of-Things Sensors." In Introduction to Development Engineering. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-86065-3_15.

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AbstractBy 2012, the civil war in Darfur, Sudan, had been ongoing for 9 years. The war had displaced missions of people and concentrated them into camps for internally-displaced people. This put immense strain on the local availability of woody biomass used for cooking. Women are primarily responsible for collecting fuelwood, and it was estimated that a 7-hour round trip was necessary to collect sufficient firewood for 2 or 3 days, causing great physical hardship to the women and exposing them to extreme risk of sexual violence as they ventured outside the safety of the camps. The Berkeley-Dar
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Ribeiro, José Carlos R., Rui Costa Lima, and Luís Miguel Cunha. "Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods." In Sensory Evaluation and Consumer Acceptance of New Food Products. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/bk9781839166655-00466.

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Edible insects represent a novel food source that is still not widely accepted by Western consumers. Psychological traits and other variables can predict the willingness to eat edible insects, but the sensory characteristics and appropriateness of these insects and insect-based foods remain critical for their widespread acceptance and adoption. This chapter provides an overview of the sensory profiles and consumer acceptance of edible insects and the food products incorporating them. Several factors determine the sensory properties of edible insects, such as species, feed type and cooking/proc
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V.R Gayathri, Ch. "DEVELOPMENT OF FOXTAIL MILLET BREAD WITH HONEY POWDER." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 4. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag4p2ch11.

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Millet is a great source of protein, fiber, important vitamins, and minerals.T This gluten-free grain may be cooked in a variety of simple ways, making it simpler for people with celiac disease to include it in their diets. Making bread using foxtail millet flour is challenging since it lacks gluten. Foxtail millet is highly nutritious, non- glutinous and non-acid forming food. They are a rich source of protein, fiber and nutraceuticals components. Hence, they are soothing and easy to digest. The key goals of this study are to enhance the bread's nutritional content and quality and to advance
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Maramis Christos, Moulos Ioannis, Ioakeimidis Ioannis, et al. "A Sensor-Enabled Smartphone Application to Collect Eating Behavior Data for Population Screening." In Studies in Health Technology and Informatics. IOS Press, 2016. https://doi.org/10.3233/978-1-61499-653-8-135.

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The worldwide extent of obesity and eating disorders (ED) today highlights the necessity for efficient treatment, but also early prevention of eating-related diseases. A promising category of therapeutic and preventive interventions comes from the domain of behavioral informatics (BI), whose purpose is to monitor and modify harmful behaviors &amp;ndash; unhealthy eating in the particular case &amp;ndash; with the help of information and communication technologies. Smartphones have already shown great promise in delivering such BI interventions in the field of obesity and ED. In fact, plenty of
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Kashyap, Pooja, and Dr Monika Jain. "FOOD TECHNOLOGY AND PROCESSING." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 12. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag12p2ch6.

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The book chapter titled "Food Technology and Processing" offers a comprehensive overview of the multidisciplinary field that encompasses the scientific concepts and innovative techniques employed in the transformation of raw agricultural materials into safe, nutritious, and appealing food products for consumption. It delves into the realms of scientific principles and innovations of food technology, elucidating its role in product development, safety measures, sensory evaluation, and quality control. These encompass methodologies such as thermal treatments, cold storage, and the judicious inco
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Jamdar, J. L., and S. N. Patil. "DEVELOPMENT AND QUALITY ANALYSIS OF INSTANT MULTIGRAIN SPINACH THALIPEETH MIX." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 16. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag16p5ch1.

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At present the demand for healthy, nutritious, simple, fast and convenient food is growing worldwide. Thalipeeth is a product which becoming popular in Maharashtra, however its preparation is time consuming which requires a high skill of cooking. Right now, bhajani flour is available in some food stores with different grain flour combination, while only few reports are available on nutritional content and composition of thalipeeth. Keeping in view the above facts the aim of present work was to develop instant multigrain thalipeeth mix supplemented with dried green spinach leaves. Four differen
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Conti, Ana Beatriz, Ana Carolina Siqueroli, Ana Lídia Pires Teixeira, et al. "EVALUATION, IN A SENSORY PANEL, OF A CEREAL BAR ENRICHED WITH ATTA SEXDENS (LINNAEUS, 1758)." In Multidisciplinary Research and Practice. Seven Editora, 2024. http://dx.doi.org/10.56238/sevened2024.029-044.

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Insects represent the most species-rich group of living beings. They participate in the functioning of ecosystems, providing essential services to our well-being, such as pollination, production of products such as silk and honey, and being a direct source of food. Entomophagy is the term used to describe the use of insects in the human diet. This resource is fully realized because insect farming requires few resources, generates few impacts, and has a low cost/benefit ratio, thus contributing to food security. Cereal bars containing or not containing insects were used to evaluate the possibil
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Yaman, Hulya. "PROTEOMIC APPROACH TO DAIRY PRODUCTS PROCESSED WITH INNOVATIVE TECHNOLOGIES." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag7p1ch9.

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The thermal processes used in milk pasteurization lead to undesired chemical, physical, and sensory changes, such as browning, a cooked taste, and loss of essential vitamins or amino acids, depending on the applied heat parameters and conditions. Interest in new technologies has begun to increase to minimize the negative effects of conventional heating methods and to meet consumers' demand for milk with ideal properties. These technologies can be classified as thermal and non-thermal processing methods. Non-thermal processing involves techniques that are effective at ambient temperatures and d
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Conference papers on the topic "Cookies sensory evaluation"

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Červenka, Libor, Sali Muriqi, and Michaela Frühbauerová. "NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0059.

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Nakamoto, Hiroyuki, Kento Kawanishi, and Ichiro Hirata. "Effects of Filtered Air- and Bone-conduction Sounds’ Presentation in Mastication on Food Texture." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004218.

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Food texture is an essential sensation for food palatability, as well as taste and aroma, and is particularly important for solid foods. Among food textures, crispness is one of the most popular food textures in various countries. There are many snack foods with crisp textures in the market. They contribute to the sales amount. Hence, food companies need to develop new snack foods with good crispness for consumers' palatability.For mechanical textures, humans generally perceive force, bone-conduction sound, and air-conduction sound through the senses of tactile and hearing. This indicates that
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Shukla, S. K., and S. K. Gupta. "Performance Evaluation of Concentrating Solar Cooker Under Indian Climatic Conditions." In ASME 2008 2nd International Conference on Energy Sustainability collocated with the Heat Transfer, Fluids Engineering, and 3rd Energy Nanotechnology Conferences. ASMEDC, 2008. http://dx.doi.org/10.1115/es2008-54030.

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The work presented in this paper essentially consists of modeling and analysis of energy and exergy efficiency of a community solar cooker, installed at Holistic Health and Food Centre, I.I.T. Delhi India in March 1998. The cooker is meant for community cooking, which consists of a linear parabolic concentrator with concentration ratio of 20. The experiments, on this cooker, were performed in summer and winter, both the climatic conditions. The measurements were done by using microprocessor based on line data acquisition system using class I solar pyranometer and Pt. 100 temperature sensors. B
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Monir Mahmed, Ashraq, and Abdullah Hussein Fathi. "Study of the possibility of replacing carrot juice waste with wheat flour in the manufacture of gluten-free biscuits and its effect on the sensory and physicochemical properties of the produced biscuits." In III.International Conference on Agricultural and Veterinary Sciences. Rimar Academy, 2025. https://doi.org/10.47832/vet.congress3-1.

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The aim of this research was to develop gluten-free cookies by substituting wheat flour with carrot waste at varying levels of 0%, 2%, 4%, and 6%, while also examining the chemical composition of carrot waste and identifying its active components. High-performance liquid chromatography (HPLC) was utilized to identify the extracts, and their impacts on the physical, chemical, and sensory attributes of the cookies produced were assessed. Analysis of the chemical composition of carrot waste derived from juices revealed concentrations of protein, fat, ash, and fiber at 2.84%, 3.42%, 4.25%, and 12.
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Cocan, Ileana, Monica Negrea, Ersilia Alexa, Diana Obistioiu, and Daniela Stoin. "VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.47.

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In the context of the current trend for a healthy life, more and more emphasis is placed on the partial replacement of meat-based foods with plant-based foods. This is difficult due to the need for more consumer awareness of the benefits of rebalancing diets in favor of vegetable proteins, thereby explaining the low consumption rate of these alternative products. This work aimed to demonstrate that partially replacing meat with vegetable proteins can improve nutritional properties while maintaining high sensory properties. The use of vegetable proteins in processed meat systems is regulated in
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Mantuang, Dr Kuagan L. "Growth Performance of Intact Male Weanling Sheep Fed Paragrass Mixed with Leguminous Shrubs Supplemented with Booster Lick and Sensory Evaluation of Cooked Lamb Meat." In International Conference on Responsive Education and Socio-Economic Transformation. Sons and Daughters Publishing House Inc., 2018. http://dx.doi.org/10.21016/icreset.2018.a25wf001o.

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Momchilova, Maria, Zhivka Goranova, and Dilyana Gradinarska. "Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent." In WORLD MULTIDISCIPLINARY CIVIL ENGINEERING-ARCHITECTURE-URBAN PLANNING SYMPOSIUM WMCAUS 2022. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0172800.

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