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1
Yuliia, Maslii, Ruban Olena, and Kutsenko Sergiy. "SELECTION OF FLAVOUR ADDITIVES AND METHOD OF THEIR INTRODUCTION IN THE COMPOSITION OF COMPRESSED MEDICATED CHEWING GUMS." EUREKA: Health Sciences 2 (March 31, 2020): 59–66. https://doi.org/10.21303/2504-5679.2020.001189.
Full textAbstract:
An important characteristic of oral medicines, which include medicated chewing gums, is their pleasant taste. This can be achieved by adding taste coregents to their composition. <strong>The aim:</strong><strong> </strong>to choose rational flavour additives and justify the method of their introduction to the compressed medicated chewing gums that are being developed. <strong>Materials and methods:</strong> mint (Natural Mint Flavor SD, Kerry Inc., Malaysia), apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia) and banana (Banana FLV, Kerry Inc., Malaysia) have been used as powdered flavour additives. As flavourings – oil solutions: Peppermint Natural WonfFlavor, Kerry Inc., Malaysia), Apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia), Strawberry (Strawberry FlavorWonf, Kerry Inc., Malaysia), Melon (Chemical-Food Aromatic PlantLLC, Russian Federation) and Lemon (Chemical-Food Aromatic Plant LLC, Russian Federation). Aerosil brand 380 (Evonik Resource Efficiency GmbH, Germany), Syloid<sup>®</sup> 244FP (Grace Discovery Sciences, USA) and Neusilin<sup>®</sup> ULP 2 (Fuji Chemical Industry Co. Ltd, Japan) have been taken as carriers. The choice of flavour additives and flavourings was made using organoleptic methods of coregents evaluation according to A. I. Tentsova and I. A.Yegorov. The technological and physicochemical properties of the samples were studied according to conventional methods of the State Pharmacopoeia of Ukraine. <strong>Results and discussion. </strong>In determining the taste of medicated chewing gums samples with different coregents, the combination of powder additive and liquid flavouring "Apple" has got the highest mark. In order to substantiate the rational method of liquid flavouring introduction in the composition of the compressed chewing gums, it is proposed to introduce the adsorbents Aerosil 380, Syloid<sup>®</sup> 244FP and Neusilin<sup>®</sup> ULP 2, which also play the role of moisture regulators and glidants. Microscopic analysis of adsorbents mixtures with flavouring, as well as physicochemical and technological investigations of the mass for pressing have revealed that the best adsorbing, moisture-regulating and flow properties has Syloid<sup>®</sup> 244FP. <strong>Conclusions. </strong>As a coregent in medicated chewing gums was selected a combination of powdered (2.0 %) and liquid (0.6 %) flavours “Apple”. The method of introducing the oil flavouring into the composition of the compressed gums has been chosen – by spraying on the adsorbent with subsequent mixing. Based on the studies, Syloid<sup>®</sup>244FP at a concentration of 1.0 % was chosen as the rational carrier.
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Maslii, Yuliia, Оlena Ruban, and Sergiy Kutsenko. "SELECTION OF FLAVOUR ADDITIVES AND METHOD OF THEIR INTRODUCTION IN THE COMPOSITION OF COMPRESSED MEDICATED CHEWING GUMS." EUREKA: Health Sciences 2 (March 31, 2020): 59–66. http://dx.doi.org/10.21303/2504-5679.2020.001189.
Full textAbstract:
An important characteristic of oral medicines, which include medicated chewing gums, is their pleasant taste. This can be achieved by adding taste coregents to their composition. The aim: to choose rational flavour additives and justify the method of their introduction to the compressed medicated chewing gums that are being developed. Materials and methods: mint (Natural Mint Flavor SD, Kerry Inc., Malaysia), apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia) and banana (Banana FLV, Kerry Inc., Malaysia) have been used as powdered flavour additives. As flavourings – oil solutions: Peppermint Natural WonfFlavor, Kerry Inc., Malaysia), Apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia), Strawberry (Strawberry FlavorWonf, Kerry Inc., Malaysia), Melon (Chemical-Food Aromatic PlantLLC, Russian Federation) and Lemon (Chemical-Food Aromatic Plant LLC, Russian Federation). Aerosil brand 380 (Evonik Resource Efficiency GmbH, Germany), Syloid® 244FP (Grace Discovery Sciences, USA) and Neusilin® ULP 2 (Fuji Chemical Industry Co. Ltd, Japan) have been taken as carriers. The choice of flavour additives and flavourings was made using organoleptic methods of coregents evaluation according to A. I. Tentsova and I. A.Yegorov. The technological and physicochemical properties of the samples were studied according to conventional methods of the State Pharmacopoeia of Ukraine. Results and discussion. In determining the taste of medicated chewing gums samples with different coregents, the combination of powder additive and liquid flavouring "Apple" has got the highest mark. In order to substantiate the rational method of liquid flavouring introduction in the composition of the compressed chewing gums, it is proposed to introduce the adsorbents Aerosil 380, Syloid® 244FP and Neusilin® ULP 2, which also play the role of moisture regulators and glidants. Microscopic analysis of adsorbents mixtures with flavouring, as well as physicochemical and technological investigations of the mass for pressing have revealed that the best adsorbing, moisture-regulating and flow properties has Syloid® 244FP. Conclusions. As a coregent in medicated chewing gums was selected a combination of powdered (2.0 %) and liquid (0.6 %) flavours “Apple”. The method of introducing the oil flavouring into the composition of the compressed gums has been chosen – by spraying on the adsorbent with subsequent mixing. Based on the studies, Syloid®244FP at a concentration of 1.0 % was chosen as the rational carrier.
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Mardar, М. R., H. A. Davidova, and A. N. Lilishentseva. "DESCRIPTION METHODS OF ORGANOLEPTIC ANALYSIS EVALUATING CHEESE QUALITY." Food Industry: Science and Technology 13, no. 4(50) (2020): 6–14. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-6-14.
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Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of cheese texture and its quantitative assessment are developed.
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Golub, Olga, Natalia Motovilova, Oleg Motovilov, Elena Boroday, and Vyacheslav Shcherbinin. "Scoring system for organoleptic evaluation of honey-cedar syrup development." Food Industry 10, no. 1 (2025): 39–52. https://doi.org/10.29141/2500-1922-2025-10-1-5.
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Organoleptic analysis provides an understanding and assessment of human perception of food product characteristics, while there is a limited number of studies aimed at creating organoleptic methods for assessing the quality of processed natural honey and Siberian pine seeds. The objectives of the work are to create a dictionary of organoleptic indicators of honey-cedar syrups and to develop a scoring system for organoleptic assessment of honey-cedar syrups. Objects of research: Siberian pine seed kernels and semi-finished products from them, natural flower honey, and experimental samples of honey-cedar syrups. The authors used standard organoleptic and statistical methods to achieve the goals. As a result of the research, the initial list of descriptive characteristics of honey-cedar syrups was reduced from 127 to 13 descriptors – appearance and texture (viscosity, homogeneity), color (brown, uniform), aroma (honey, nutty), taste and aftertaste (sweet, rich, honey, nutty, floral, tart, long aftertaste). A five-point system of organoleptic assessment of products has been developed taking into account the developed dictionary, in which the weight coefficient of the indicator (appearance and texture, color, aroma, taste and aftertaste - respectively 0.25; 0.15; 0.20 and 0.40) is multiplied by a point (if non-conformity is established – by the lowest). The points obtained for each indicator are summed up and the quality level is determined: excellent – above 4.4 points; good – 3.7–4.4 points; satisfactory – 2.9–3.69 points; unsatisfactory – below 2.9 points. As a result of the validation of the scoring system, the experimental samples of honey-cedar syrups with different ratios of natural honey and semi-finished product from cedar pine seed kernels were ranked by quality levels as follows: excellent– sample 60:40 (4.68 points) > sample 55:45 (4.6 points) > sample 65:35 (4.48 points); good – sample 70:30 (4.32 points). The scoring system for organoleptic evaluation of honey-cedar syrup is a means of communication between stakeholders at various stages of the product life cycle.
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Florence, J. R., S. S. Priyadharsini, and G. S. Chandran. "Sensor Based Classification and Evaluation Methods using Machine Learning Algorithm for the Evaluation of Indian Traditional Medicine (Siddha)." Journal of Scientific Research 14, no. 1 (2022): 189–203. http://dx.doi.org/10.3329/jsr.v14i1.54739.
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The present work analyses sensor based classification and evaluation methods for the evaluation of churna. The churna is a powdered form of Siddha medicine. The churna is evaluated based on organoleptic and physicochemical parameters. The organoleptic parameters such as color and physicochemical parameters such as moisture content value and pH value are analysed in this work. The proposed methodology facilitates the development and integration of hardware and software modules for churna identification and classification. The proposed hardware setup comprises Raspberry pi camera, color sensor, moisture sensor and pH sensor interfaced with raspberry pi 3b. Churnas are discriminated by classifying the color values using machine learning algorithms such as the Support Vector Machine (SVM) and Random Forest (RF) classifiers separately. The experimental results depict that the performance of the RF Classifier excels the SVM Classifier in churna name identification with greater accuracy, sensitivity and specificity.
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Rybachenko, Maksym, Hanna Berezova, Volodymyr Polovyk, and Iryna Koretska. "Quality of Vegetable Puree Soups with Protein-containing Raw Materials." Restaurant and hotel consulting. Innovations 5, no. 2 (2022): 303–15. http://dx.doi.org/10.31866/2616-7468.5.2.2022.270120.
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Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients.
 The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted.
 When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods.
 Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given.
 Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
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APATA, O. C., FASHIPE, J.T, and MELUDU, N.T. "PROXIMATE AND ORGANOLEPTIC ANALYSIS OF CARROT-FORTIFIED AND VANILLA FLAVOURED CAKES." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 9 (2024): 119–28. http://dx.doi.org/10.61868/njhe.v12i9.287.
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This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake; and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensory evaluation. Proximate analysis of carrot-fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Data for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%), Moisture Content (15.6%), ash (2.4%), crude fibre (1.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Based on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.
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Maslovsky, Sergey, Pavel Osmolovskiy, Nikolay Kauhcheshvili, et al. "PEAR FRUIT TECHNOLOGICAL EVALUATION AS A RAW MATERIAL TO PRODUCE SNACK PRODUCTS." Bulletin of KSAU, no. 3 (December 26, 2024): 202–13. https://doi.org/10.36718/1819-4036-2023-3-202-213.
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The purpose of the study is the technological assessment of pear varieties cultivated in the Non-Chernozem zone of the Russian Federation as a raw material for the production of snack products using various dehydration methods. Objectives: to analyze the organoleptic and biochemical parameters of pear fruits of various varieties that are promising for use as a raw material for the production of snack products; to carry out laboratory production of snacks using various methods of dehydration of raw materials (convective, vacuum, freeze-drying); to identify patterns of changes in the chemical composition of the finished product when using various methods of dehydration of raw materials; to establish the influence of varietal characteristics of raw materials and the method of dehydration on the organoleptic characteristics of finished products. The objects of study are pear varieties Moskvichka, Belorusskaya pozdnyaya and Fevral'skij suvenir. According to the organoleptic characteristics of raw materials, pear fruits of the Moskvichka variety were distinguished, the score of which was 9.50 points on a 10-point scale. The highest content of solids was observed in pear fruits of the Fevral'skij suvenir variety – 17.7 %, but pear fruits of the Moskvichka variety were characterized by the highest content of sugars – 6.28 and organic acids – 3.26 %, respectively. During convective drying, darkening of the finished product was observed, which manifested itself in all the studied varieties. To a lesser extent, darkening due to the oxidation of polyphenolic compounds was observed during vacuum drying; it was most pronounced in pear fruits of the Fevral'skij suvenir variety. Freeze drying contributed to the preservation of the color of the raw material. The highest organoleptic evaluation was received by samples made from pear fruits of the Moskvichka variety.The highest score (9.28) was obtained by the sample produced using freeze drying. In the process of dehydration, the concentration of solids, sugars, nitrates and organic acids was noted, which was accompanied by an increase in their mass fraction compared to the initial fresh raw material. The highest degree of dehydration (dry matter content 91.1–94.2 %) was observed when using freeze drying. To obtain high-quality snack products, pear fruits of the Moskvichka variety should be used, using freeze-drying technology.
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Iakubova, Olesya, Adelya Bekesheva, and Oksana Markitanova. "Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers." Food Industry 5, no. 1 (2020): 5–15. http://dx.doi.org/10.29141/2500-1922-2020-5-1-1.
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One of the priority research vectors in the food industry is the development of fish culinary products with specified properties considering the modern require-ments of nutrition science, consumer taste preferences, traditions and national characteristics. In conditionsof high competition, consumer evaluation of or-ganoleptic indicators plays a crucial role in the product promotion and sales. The authors conducted quality organoleptic research of cold appetizers made of carp muscle tissue in the form of a roll, and also considered a descriptive organoleptic analysis method used in the score scale development for evaluating the fish culi-nary products quality. The study used common and special methods. The re-searchers defined nomenclature of indicators, calculated the weight and gradation coefficients of the cold fish snacks quality depending on the number of points scored. The article concerns possibilities of tasting analysis in identifying the ana-log products strengths and weaknesses. The authors developed and tested five-point scale organoleptic evaluation of the quality of cold fish snacks in the roll form using both traditional and new structure-forming agent – gelatin of animal and fish origin. There is a regular decrease in the score for identified nonconform-ities, and organoleptic quality indicators of new products. A man run quantita-tive quality assessment of the developed products and supplemented quantitative organoleptic properties determination of cold fish snacks by a sensory profile.
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Rybachenko, Maksym, Hanna Berezova, Volodymyr Polovyk, and Iryna Koretska. "Quality of Vegetable Puree Soups with Protein-containing Raw Materials." Restaurant and Hotel Consulting. Innovations 5, no. 2 (2022): 303–15. https://doi.org/10.31866/2616-7468.5.2.2022.270120.
Full textAbstract:
Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
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Burtsev, Boris, Natalia Ageyeva, Mihail Antonenko, Kristina Reznichenko, and Ekaterina Mitrofanova. "ORGANOLEPTIC EVALUATION OF WINE AS A FACTOR OF ITS GEOGRAPHIC IDENTITY." Bulletin of KSAU, no. 9 (October 29, 2024): 203–14. https://doi.org/10.36718/1819-4036-2024-9-203-214.
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The purpose of research is to establish the physicochemical and organoleptic properties of wines produced by OOO Imenie Sikory, determined by the agroclimatic and technological conditions typical for a given geographical object, in order to search for criteria for their geographical identification. The objects of research were wines produced by OOO Imenie Sikory in 2012–2016. The organoleptic properties of the wines (aroma, taste, color) were assessed, which are caused by the presence of a complex of volatile components: aldehyde, esters, higher alcohols, volatile acids; as well as the presence of organic acids, monomeric and polymeric phenolic compounds. The study established stable quality of the products with bright and complex varietal aroma characteristics typical for the following grapes: Chardonnay — floral and fruity with hints of apples; Sauvignon Blanc — floral with hints of gooseberry and currant leaf; Riesling – from floral-citrus to bright petrol-mineral; Pinot Noir – fruity-berry and musky notes; Cabernet Sauvignon – berry-fruity with shades of violet and morocco leather. The taste of white and red wines was distinguished by harmonious acidity and coherence, which is due to the implementation of the malolactic fermentation cycle, as a necessary technological method, which significantly affects the composition of organoleptic properties. As a result of the complex physicochemical and organoleptic analysis, the stability of the quality characteristics of the wines of OOO Imenie Sikory was established within each product name. The ranges of variation in the concentrations of a complex of volatile components, organic acids and phenolic compounds were identified, and their change depending on the aging period of the wine was shown. The properties of the studied wine samples were determined by the natural conditions characteristic of the geographical object Semigorye, the agrotechnical measures and technological methods used.
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Baharvand, Maryam, Ziba Maleki, Sahar Mohammadi, Kaveh Alavi, and Einaz Jalali Moghaddam. "Assessment of Oral Malodor: A Comparison of the Organoleptic Method with Sulfide Monitoring." Journal of Contemporary Dental Practice 9, no. 5 (2008): 76–83. http://dx.doi.org/10.5005/jcdp-9-5-76.
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Abstract Aim The purpose of the present study was to measure the oral malodor of volunteers by means of a subjective organoleptic method and a sulfide monitor as well as to evaluate the diagnostic value of the Halimeter® in the diagnosis of halitosis. Methods and Materials Sulfide monitoring and organoleptic oral malodor assessment methods were performed on 77 volunteers (51 females, 26 males) selected from academic staff, students, clerks, and patients of the Shaheed Beheshti University of Medical Sciences and Health Services, Dental School. The organoleptic method of assessment and sulphide monitoring were conducted by three calibrated judges. The Kendall's tau-b correlation analysis was used to calculate correlation coefficients between the sulfide monitor and organoleptic scores. Results The Kendall's correlation coefficient between sulfide monitoring and organoleptic scores was 0.493 (p<0.001). Sensitivity and specificity were assessed to be 61.1% and 87.8% respectively. The positive predictive value (PPV) and the negative predictive value (NPV) were 81.5% and 72%, respectively. The intra-class correlation coefficient for the three episodes of monitoring was calculated as 97%. Conclusion Use of a sulfide montoring device in conjunction with the organoleptic method is an effective strategy for diagnosing oral malodor. Clinical Relevance Because of its small size and simplicity of handling the Halimeter sulfide monitor is convenient to use. This method of evaluation of patients for oral malodor is capable of differentiating normal patients (such as with Pseudohalitosis and halitophobia) from the others and for halitosis screening along with other techniques such as the organoleptic method. However, when used alone, it may lead to a misdiagnosis of some cases in terms of intensity. Citation Baharvand M, Maleki Z, Mohammadi S, Alavi K, Moghaddam EJ. Assessment of Oral Malodor: A Comparison of the Organoleptic Method with Sulfide Monitoring. J Contemp Dent Pract 2008 July; (9)5:076-083.
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Мелешкина, Е. П., Л. В. Ванина, Н. С. Жильцова, and С. Н. Коломиец. "Comprehensive organoleptic scoring of oatmeal." Food processing industry, no. 3 (March 2, 2023): 76–78. http://dx.doi.org/10.52653/ppi.2023.3.3.015.
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Стандарты на методы контроля продукции, призванные обеспечивать всестороннюю проверку обязательных требований к качеству продукции, должны быть объективными и точными. Научно организованный дегустационный анализ по чувствительности превосходит многие приемы лабораторного исследования, особенно в отношении таких показателей, как вкус, запах и консистенция. Существующие методы лабораторного анализа более сложны и трудоемки по сравнению с приемами органолептической оценки и позволяют характеризовать частные признаки качества. Органолептический метод быстро и при правильной подготовке анализа объективно и надежно дает общее впечатление о качестве продуктов. Дегустационная, или органолептическая оценка, проводимая с помощью органов чувств человека, – наиболее известный и широко распространенный способ определения качества пищевых продуктов. В статье систематизированы и дополнены результатами собственных исследований характеристики органолептических показателей овсяной каши с обоснованием и характеристикой каждой оценки, алгоритм ее проведения. Оценки выставляли по пятибалльной шкале, которые потом суммировали и определяли их усредненные значения за внешний вид, цвет, запах, консистенцию и вкус. Балльный метод в России является одним из главных методов дегустационного анализа. Результаты оценки выражают в виде баллов на условной шкале с возрастающей последовательностью чисел, каждое из которых соответствует определенной интенсивности того или иного показателя качества. Произведен расчет комплексной органолептической оценки (КОО) исследуемой продукции. Цель исследования заключалась в установлении по органолептическим показателям соответствия качества каши требованиям нормативных документов. Работа проведена во ВНИИЗ – филиале ФГБНУ «Федеральный научный центр пищевых систем им. В. М. Горбатова» РАН. Объектами исследований служили 5 образцов овсяной каши с различными добавками разных производителей. Для исключения предпочтений членов комиссии к тому или иному производителю и торговой марке каждому образцу были присвоены номера. По результатам исследований установ Standards for product control methods, designed to provide a comprehensive verification of mandatory product quality requirements, should be objective and accurate. Scientifically organized tasting analysis surpasses many methods of laboratory research in sensitivity, especially in relation to such indicators as taste, smell and texture. The existing methods of laboratory analysis are more complex and time-consuming compared to the methods of organoleptic evaluation and allow characterizing particular features of quality. The organoleptic method quickly and, with the correct preparation of the analysis, objectively and reliably gives an overall impression of the quality of the products. Tasting or organoleptic assessment, carried out with the help of human senses, is the most ancient and widespread way to determine the quality of food products. The article systematizes and supplements the results of our own research on the characteristics of organoleptic indicators of oatmeal with the rationale and characteristics of each assessment, the algorithm for conducting it. Ratings were given on a five-point scale, which were then summed up and their average values were determined for appearance, color, smell, texture and taste. The scoring method in Russia is one of the main methods of tasting analysis. The evaluation results are expressed as points on a conditional scale with an increasing sequence of numbers, each of which corresponds to a certain intensity of a particular quality indicator. The calculation of a comprehensive organoleptic assessment (CEA) of the products under study was carried out. The purpose of the study was to establish, according to organoleptic indicators, the compliance of the quality of cereals with the requirements of regulatory documents. The work was carried out at VNIIZ, a branch of the Federal State Budgetary Scientific Institution “Federal Scientific Center for Food Systems named after V.I. V. M. Gorbatov, Russian Academy of Sciences. The objects of research were 5 samples of oatmeal with various additives from different manufacturers. To eliminate the preference of members of the commission for a particular manufacturer and brand, each sample was assigned numbers. According to the results of the research, it was found that oatmeal of domestic producers in all indicators of cereals met the requirements of regulatory documents.
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Koretska, Iryna, Oleh Kuzmin, and Tetiana Zinchenko. "Sample Rating in Water-alcohol Technology by Profile Non-linear Quality Criteria." Restaurant and hotel consulting. Innovations 3, no. 1 (2020): 12–24. https://doi.org/10.31866/2616-7468.3.1.2020.205561.
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Topicality. Today, the restaurant technology product evaluation samples occurs organoleptic characteristics, in determining the average score calculation and subsequent tasting sheet. Important aspects of such evaluation are the collection, validation and comparison of the test specimens by organoleptic parameters. Purpose and methods. <em>The purpose of the article </em>is to create a mathematical model for the determination of rational recipe compositions based on water-alcohol infusions of vegetable raw materials for the technology of restaurant products. <em>The task of the research </em>was to substantiate the method of ranks with the use of sensory evaluation of samples of water-alcohol infusions in the restaurant products technology. Results. One aspect of the research is to compare samples with controls and with each other. For the effective evaluation of organoleptic indicators for the quality of infusions used the method of determining the quality criterion by profile, which covers a large number of indicators and is sensitive to changes in each of the descriptors used. The results were checked by the method of calculation of the complex quality criterion. Conclusions and discussions. When calculating the priority of samples, it is possible to use both the calculation of the complex quality criterion and the calculation of the quality criterion according to profiles that give identical results. The scientific novelty of the results obtained is to improve the use of the results of organoleptic evaluation of samples based on descriptors. The practical significance of the obtained results is manifested in the implementation of them in the work of competition commissions in the evaluation of the developed products relative to the possibility of determining the priority of samples.
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Sesan, Lawal Wasiu, Salam Modupe Olusola, Gana Esther Owoidoho-okon, et al. "Effect of Preservative Methods on Organoleptic Characteristics of Broiler Neck Meat." Asian Food Science Journal 23, no. 2 (2024): 13–16. http://dx.doi.org/10.9734/afsj/2024/v23i2697.
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The effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil and another ten (10) was roasted with oven for 30minutes at 1200C and evaluation was carried out almost immediately after which ten (10) each was again fried and roasted, then keep at room temperature for two (2) weeks and at the end of the two weeks, sensory evaluation was again carried out, after each taste the questionnaire was filled, the nine point edonic scale was used as questionnaire, the panelist were ten (10) each for both boys and girls with their ages ranging from 18-22 years old, the experiment lasted three (3) weeks and it was conducted in Agricultural garden of the Department of Agricultural Technology. The data collected was then analyzed using Randomized combined block design (RCBD) statistic tool and at the end the panelist preferred the roasted meat (P<0.05), this may be as a result of the heat that actually killed the microorganisms that can cause spoilage while the oil that was used in frying may be the cause of spoilage (rancidity) in fried meat, It was therefore concluded that when meat is well roated it lasted longer that when it is fried because the oil used in frying may be also be the cause of spoilage from rancidity.
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Oli, Anthonia Ujunwa, Patrick Amaechi Okeke, Christian Chukwuemeka Oli, Franklin Nnanna Ibe, and John Dozie Okogwu. "Comparative Study of the Proximate Composition and Sensory Evaluation of Fresh and Smoke-dried Fish Species from Omambala River, Anambra State, Nigeria." NEWPORT INTERNATIONAL JOURNAL OF BIOLOGICAL AND APPLIED SCIENCES 5, no. 2 (2024): 44–50. http://dx.doi.org/10.59298/nijbas/2024/5.2.445011.
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This study investigates the proximate composition and organoleptic properties of fish species from the Omambala River in Anambra State. A total of 40 fresh fish samples, specifically Clarias gariepinus and Heterotis niloticus, with a mean length of 25 cm and mean weight of 380 g, were analyzed. The fish samples, initially scaled, had their viscera removed and were washed in clean water before undergoing brining. This involved immersing the fish in a 75% saturated brine solution, prepared by dissolving 27 g of NaCl in 100 ml of water for 30 seconds. The samples were then smoke-dried in a smoking kiln. Proximate composition was assessed using standard methods from the Association of Analytical Chemists (AOAC), while organoleptic properties were evaluated using a 9-point hedonic scale. Data were collated and analyzed using a two-way analysis of variance (ANOVA) with GENSTAT version 4 software, and mean separation was performed using the Least Significant Difference at a 5% probability level. Results indicated that the proximate analyses revealed an increase in all nutrient compositions after smoke-drying, except for moisture and carbohydrates, which significantly decreased from 44.58% to 14.15% and from 37.10% to 7.88%, respectively, for C. gariepinus. In the case of H. niloticus, increases were noted in ash, fiber, fat, and protein, while moisture decreased significantly (p<0.05) from 44.87% to 17.89%. Organoleptic evaluation showed a preference for C. gariepinus, which had a significantly higher overall acceptability mean score of 8.40±0.66 compared to 6.70±2.26 for H. niloticus. This research demonstrates that smoke-drying fish effectively reduces moisture content, enhances nutrient composition, and improves organoleptic properties, thereby increasing shelf life. It is recommended that both C. gariepinus and H. niloticus be hygienically smoke-dried to maximize organoleptic qualities, nutrient composition, and shelf life, ultimately yielding better economic returns. Keywords: Nutrient composition, organoleptic properties, Smoking kiln, Fish species
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Savvina, E. A., and E. Y. Porotikova. "Study of breaded pollock products quality." Trudy VNIRO 198, no. 1 (2025): 130–36. https://doi.org/10.36038/2307-3497-2024-198-130-136.
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The aim of the work is to evaluate the assortment structure, analyze the composition, as well as the nutritional value, organoleptic and physicochemical indicators of commercial samples of breaded pollock products, presented in the Russian market. Methods used: The analysis and structure of the assortment were determined by means of the calculation method. Data on component composition and nutritional value were analyzed by the method of labeling examination. Standard methods were used to determine sodium chloride and water content. The results of organoleptic evaluation were processed by the method of profile analysis and mathematical method with the use of heuristic approach to the evaluation of product quality indicators. Novelty: The main defects, as well as physico-chemical and organoleptic characteristics of the quality of breaded productsResults: The leading place of breaded fish culinary semi-finished products from pollock in the structure of the Russian market among the products of this name from other species of aquatic biological resources is shown. It is revealed that breading systems of commercial samples of breaded pollock products consist mainly of ingredients of low nutritional and biological value. Practical significance: the results obtained are used for the development of breaded products with increased nutritional and biological value.
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Aslani, Abolfazl, and Shekofeh Karbasizadeh Esfahani. "Design, Formulation and Physicochemical Evaluation of Clotrimazole Chewing Gum." Galen Medical Journal 10 (December 20, 2021): e1084. http://dx.doi.org/10.31661/gmj.v10i0.1084.
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Background: Oral candidiasis is widespread in the patients with immunodeficiency diseases. Chewing gums are considered as mobile drug delivery systems that affected locally or systemically via the oral cavity. This study aimed to develop and evaluate the formulation of clotrimazole chewing gums for patients having oral candidiasis. Materials and Methods: Fourteen formulations (F) were designed by Design-Expert, version 7. These formulations were different in the amount of gum bases and sweeteners. Gum bases of elvasti, 487, stick, and fruit C were heated up to 70°C. Clotrimazole powder, sugar, liquid glucose, glycerin, mannitol, xylitol, and maltitol as well as different flavoring agents were added to the gum bases at 40°C. Content and weight uniformity, organoleptic properties evaluation, releasing the active ingredient in the phosphate buffer pH, 6.8, and taste evaluation were analyzed by Latin square analysis. Also, the mechanical test was done on F13 and F14 formulations. Results: F14 was the best formulation in terms of organoleptic properties. This formulation had suitable size, hardness, softness, and lack of adhesion to teeth. F14 formulation released 89% and 97% of clotrimazole after 30 and 45 minutes, respectively. F14 content uniformity and weight variations were 9.83±0.086 mg and 1.14±0.09 g, respectively. F14 evaluation of mechanical properties showed Young’s modulus about 0.32 MPa, and yield point occurred at the stress of 0.599 MPa and strain of 4.1%. Conclusion: F14 was chosen according to its physicochemical and organoleptic properties. F14 had adequate hardness, lack of adhesion to the teeth, suitable size, and best drug release. Tutti Frutti was a proper flavoring agent for clotrimazole gum formulations.[GMJ.2021;10:e1084]
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Pozdeev, I. V., M. V. Belyayev, E. I. Shengeliya, and A. V. Parfenyuk. "EFFECTIVE BOWEL CLEANSING FOR COLONOSCOPY: PICOPREP USE." Koloproktologia, no. 4 (December 30, 2018): 45–49. http://dx.doi.org/10.33878/2073-7556-2018-0-4-45-49.
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AIM: to evaluate efficacy of PICOPREP (sodium picosulfate, magnesium oxide and citric acid) for bowel cleansing before colonoscopy compared to LAVAKOL (polyethylene glycol, sodium sulfate anhydrous, sodium bicarbonate, sodium chloride, potassium chloride) and FLEET PHOSPHATE (sodium phosphates mixed). MATERIALS AND METHODS: a randomized single center study included 365 patients. LAVAKOL group included 320 pts, PHOSPHATE-SODA group -165 and PIKOPREP - 150. Evaluation criteria included laboratory data, organoleptic features of the drug, subjective perception of the drug by patients and the quality of bowel cleansing. RESULTS: minimal laboratory changes occurred only in FLEET PHOSPHATE group. PICOPREP was the most comfortable by organoleptic features. There was no significant difference in the quality of bowel cleansing between groups. CONCLUSION: PICOPREP is comparable by efficacy to other agents for the bowel cleansing, however it is better by organoleptic features and is safer than on sodium phosphate.
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Lyashchuk, Yu O., A. S. Lizunova, E. A. Murashova, A. V. Sankin, and G. N. Samarin. "Evaluation of bactericidal and organoleptic properties of monofloral honeys from different regions of Russia." Agrarian science, no. 2 (February 18, 2025): 159–67. https://doi.org/10.32634/0869-8155-2025-391-02-159-167.
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The paper examines the bactericidal properties of monofloral honeys of various botanical and geographical origins, conducts standard and rating qualimetric assessments of their organoleptic properties, and draws conclusions about the prospects for using various varieties of monofloral honeys in creating biologically active preparations and feed additives with antibacterial properties. Monofloral honeys were chosen as the object of the study, since they are produced by honey bees from the nectar of mainly one plant species and have a much greater stability of chemical composition than polyfloral honeys. Monofloral honeys of different years of collection, obtained under similar conditions (the same breed of bees, the same methods of production and processing, storage conditions as close to each other as possible), have fairly stable organoleptic characteristics, chemical composition, and biomedical properties. The presence of bactericidal activity relative to standard test strains (Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli, Staphylococcus aureus), as well as organoleptic characteristics of taste, aroma and consistency of a high level, open up quite broad prospects for the use of monofloral honeys in the creation of biologically active preparations and functional feed additives. The constancy of the list of components of the chemical composition of monofloral honeys makes it possible to standardize the products being developed, which plays an important role for further research in this area and the organization of production of new biologically active preparations and functional feed additives.
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Šebjan, Urban, and Polona Tominc. "Young customers’ organoleptic assessment of tomatoes with different geographic origins." British Food Journal 118, no. 4 (2016): 871–84. http://dx.doi.org/10.1108/bfj-07-2015-0259.
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Purpose – The purpose of this paper is to present the organoleptic characteristics of cherry tomatoes from three different geographical areas, and to compare the differences/similarities of Slovenian tomatoes which are cultivated by utilising an innovative technology and have altered organoleptic characteristics, with other cherry tomatoes that are available on the Slovenian market and are of different geographical origin (Dutch and Spanish tomatoes). In an experimental study the authors determined the impact of price and organoleptic characteristics as a whole on the choice of tomatoes by young consumers. Design/methodology/approach – This experimental study is based on a sample of 27 young consumers, and it examines three hypotheses using three different quantitative methods: one-way ANOVA, χ2 and logistic regression. Findings – The authors found that there were statistically significant differences between the perceived organoleptic characteristics of tomatoes grown in three different geographic areas. Young consumers assessed the organoleptic characteristics of the Slovenian tomatoes as the best, followed by the Dutch and Spanish tomatoes. The authors have found that there are statistically significant correlations between the organoleptic characteristics and the price, except for the firmness of tomatoes, which does not significantly affect the price. This cannot be said with regard to price, since there is no statistically significant relationship between this variable and the choice of tomatoes. Originality/value – The scientific contribution of this study is reflected in the evaluation and comparison of tomatoes from three different geographical regions, and in linking the perceived organoleptic characteristics of tomatoes with the price, and the final selection of tomatoes by the young consumers.
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Hizni, Alina, Samuel Samuel, and Sholichin Sholichin. "Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)." Open Access Macedonian Journal of Medical Sciences 11, A (2023): 99–104. http://dx.doi.org/10.3889/oamjms.2023.11302.
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BACKGROUND: Lack of drinking causes dehydration. Dehydration conditions affect the muscle performance, muscle endurance, and muscle strength of athletes. AIM: The aim of the study was to study the organoleptic assessment of rehydration milk drink for athletes after exercise. METHODS: This was an experimental research design using completely randomized design. The beverage formulation consists of an avocado rehydration milk drink (ARMD), a guava rehydration milk drink (GRMD), and a guava and ARMD (GARMD). The organoleptic evaluation was carried out by athletes with a preference scale (hedonic) from 1 (very dislike) to 10 (very like) for color, odor, taste, texture, and overall. RESULTS: The organoleptic assessment of all parameters showed no differences between the variants of each treatment (p > 0.05). The highest mean values for all organoleptic parameters for each treatment were ARMD1 (mean value 7.16), GRMD1 (mean value 8.03), and GARMD1 (mean value 6.86). The overall mean value is determined to be the best product of each treatment. Of the three treatments, GRMD1 had a better overall organoleptic mean score compared to ARMD1 and GARMD1. The nutritional content of GRMD1/100 g contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg of omega-3 fatty acids, 7.99 mg Vitamin C, and 13.85% sugar. CONCLUSION: The overall organoleptic assessment of parameters showed no differences between the variants of each treatment. GRMD1 with the highest overall organoleptic score (8.03) contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg omega-3 fatty acids, 7.99 mg of Vitamin C, and 13.85% sugar per 100 g.
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Kovaleva, A. E., E. A. Pyanikova, E. D. Tkacheva, and A. S. Riazantseva. "Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (2020): 200–207. http://dx.doi.org/10.20914/2310-1202-2020-3-200-207.
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The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators
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Pyanikova, E. A., A. E. Kovaleva, N. A. Berezina, and G. S. Chuwardin. "Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals." IOP Conference Series: Earth and Environmental Science 1112, no. 1 (2022): 012058. http://dx.doi.org/10.1088/1755-1315/1112/1/012058.
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Abstract The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.
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Melnikov, P. A., I. N. Bobrovskij, S. N. Grigoriev, and N. M. Bobrovskij. "Burnishing Tool Face Optical Control Method." Applied Mechanics and Materials 770 (June 2015): 248–52. http://dx.doi.org/10.4028/www.scientific.net/amm.770.248.
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Commonly used organoleptic methods of evaluating surface deterioration do not guarantee manufacturing quality control required in mass production. It is necessary to control efficiently the machining tool status based on planned replacements and regular surface analysis. An algorithm and software for quick evaluation of burnishing tool wear has been developed.
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Vishal, Misal* Smita Patil Shubham Kumbhar Sachin Karche Anuja Katkar Arundhati Ghadge Tushar Shingade. "Formulation, Standardization and Evaluation of a Polyherbal Churna for Antidiabetic and Antiurolithiatic Activity." International Journal of Pharmaceutical Sciences 3, no. 6 (2025): 537–42. https://doi.org/10.5281/zenodo.15589805.
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This study focuses on the formulation and evaluation of a polyherbal churna containing Phyllanthus emblica (Amla), Terminalia chebula (Hirda), Terminalia bellirica (Behada), Moringa oleifera (Moringa), and Coriandrum sativum (Coriander), aimed at managing diabetes mellitus and kidney stones. The churna was prepared following standardized Ayurvedic methods and evaluated through organoleptic, physicochemical, pharmaceutical, phytochemical, and biological studies. Organoleptic analysis revealed a yellowish-brown color, pungent odor, bitter-astringent taste, and soft texture. Phytochemical screening confirmed the presence of therapeutically active compounds including tannins, alkaloids, carbohydrates, proteins, and glycosides. Physicochemical analysis showed high water solubility (87%), a pH of 6.30, and low acid-insoluble ash content (0.5%), indicating quality and purity. Flow property assessments yielded a Carr’s Index of 20.45% and a Hausner’s Ratio of 1.26, suggesting acceptable powder flowability. Biological evaluations demonstrated significant antidiabetic activity (GOD-POD assay, IC₅₀: 120 µg/mL) and 45% in vitro dissolution of calcium oxalate crystals, indicating antiurolithiatic potential. These findings support the formulation's use as a natural, multi-functional herbal remedy for diabetes and kidney stone management.
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Rachman Anshori, Taufik, Dedes Amertaningtyas, Djalal Rosyidi, Imam Thohari, and Eny Sri Widyastuti. "The influence of different drying methods on cowhide crackers at PT Java Mandiri's Partner on protein content, expandability, and organoleptic quality." BIO Web of Conferences 81 (2023): 00013. http://dx.doi.org/10.1051/bioconf/20238100013.
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The aim of this research is to determine the best protein content, expandability, and organoleptic quality among three different drying treatments for cowhide crackers. The material used in this research is cowhide cowhide crackers. Three drying treatments were used in this study, which are drying in an oven for 4 hours (P1), sunlight drying for 2 days (P2), and a combination of both, with sunlight drying for 2 days and oven drying for 30 minutes. The research employs a Completely Randomized Design (CRD) and a Randomized Block Design (RBD) Subsampling for the organoleptic test with three treatments and six replications, and the De Garmo method was used to determine the best treatment. The results of this research were analyzed using Analysis of Variance (ANOVA), and if differences were found, Duncan's test was employed. The findings revealed that the drying treatments significantly (P<0.01) affected protein content, expandability, and organoleptic evaluation. The average value of protein content 65.87%-83.20%, expandability 179.53%-530.42%, color rating 3.26-4.01, crunchiness 3.32-4.11, and taste rating 3.03-4.02. The conclusion derived from the De Garmo method is that the best treatment is drying in an oven (P1) with a protein content of 65.87%, expandability of 530.42%, color rating of 4.01, crunchiness rating of 4.11, and taste rating of 4.02.
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Tatarinova, zinaida, and Diana Shestakova. "EVALUATION OF THE MEAT SEMI-FINISHED PRODUCTS OF THE YAKUTIA MEAT PROCESSING ENTERPRISE." Bulletin of KSAU, no. 12 (January 27, 2025): 106–10. https://doi.org/10.36718/1819-4036-2022-12-106-110.
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The purpose of research is to assess the quality of frozen semi-finished beef meat products manufactured at a processing plant in Yakutia in terms of compliance with the requirements of regulatory documents and standards for control methods. Samples of frozen minced molded meat (cutlets, meatballs) and small-sized semi-finished products of the agricultural consumer cooperative Berte-As of the Khangalassky ulus of the Republic of Sakha (Yakutia) were evaluated by organoleptic, physico-chemical and bacteriological indicators. Samples of cutlets, meatballs were studied for indicators characterizing external and taste qualities: physical and chemical indicators – acidity, mass fraction of moisture, mass fraction of sodium chloride, qualitative and quantitative methods for determining starch, mass fraction of bread; bacteriological indicators – bacterial contamination, the presence of opportunistic and pathogenic microorganisms (salmonella, listeria Listeria mnocytogenes, etc.), the presence of mold. According to the results of the analysis of the composition and chemical analysis of chopped semi-finished products, the category of products was determined. Samples of small-sized semi-finished products were examined for organoleptic characteristics, bacterial contamination, the presence of opportunistic and pathogenic microorganisms. According to the results of the veterinary and sanitary examination of frozen minced meat, small-sized semi-finished products produced by the agricultural consumer cooperative Berte-As, it was found that the products are made from high-quality natural meat raw materials of category B, comply with the requirements of technical regulations, specifications and standards for control methods in terms of safety indicators.
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Malik, Swati, Shweta Saloni, and Komal Chauhan. "Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran." Current Nutrition & Food Science 16, no. 4 (2020): 523–29. http://dx.doi.org/10.2174/1573401315666190112144508.
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Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.
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Kupin, G. A., A. A. Tyagusheva, and V. N. Aleshin. "Influence of drying parameters of certain types of vegetables on the duration of the process and organoleptic evaluation." Fruit growing and viticulture of South Russia 4, no. 88 (2024): 87–96. http://dx.doi.org/10.30679/2219-5335-2024-4-88-87-96.
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Abstract. Vegetables are an important part of the people's diet, and their production is also increasing as the population grows. However, vegetables have a relatively short shelf life and are also sensitive to storage and transportation conditions. Because of this, losses of the harvested crop can reach significant values, and in order to reduce them, a quality preservation method such as drying can be used. There are various drying methods with their own advantages and disadvantages, therefore, when organizing the process, it is important to select optimal conditions that would quickly achieve the required humidity and microbiological safety indicators, and would not be accompanied by excessive energy consumption and excessive deterioration in the quality of raw materials. In the course of the study, the influence of drying parameters of certain types of vegetables (red beet, carrots, courgettes, eggplants, tomatoes, white cabbage, parsley) on the duration of the process and the organoleptic assessment of the resulting product was studied. Optimal drying parameters were determined (allowing to obtain a product with the best organoleptic characteristics and minimal process time) of vegetables of selected varieties / hybrids, depending on the drying method: for example, for carrots – drying in a dehydrator for 180 minutes at a temperature of 65 °C and 150 minutes at a temperature of 70 °C; for eggplants – drying for minutes at a temperature of 60 °C; for tomatoes – drying in a dehydrator for 220 minutes at a temperature of 60 °C and for 200 minutes at a temperature of 65 °C. The data obtained can be used to improve existing methods of drying the abovementioned vegetables. Key words: red beet, carrot, courgettes, eggplants, tomatoes, white cabbage, parsley, drying, organoleptic characteristics
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Dhobale, Shankar M., Shilpa S. Kolhe, Pratiksha P. Darekar, Tanhaji R. Dere, Shubhangi H. Date, and Pooja V. Badhe. "Extraction, Characterization and Evaluation of Okara Mucilage." Journal of Drug Delivery and Therapeutics 9, no. 3 (2019): 325–28. http://dx.doi.org/10.22270/jddt.v9i3.2665.
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Mucilage is the thick, gluey substances produced by nearly all plant and some microorganisms. Okra mucilage is extracted from the plant of the malavaceae [A. esculantus]. Which is originally from Egypt, but it also in cropped in southern Asia elsewhere for nutritional purposes. Their use as potential reinforcement in polymer composites requires the understanding of their microstructure and mechanical properties. This work investigates the extraction methods, solubility behavior, TLC, loss on drying, ash value, FTIR spectra, surface tension, organoleptic properties. Extracted mucilage is soluble in warm water while insoluble in organic solvents. This can shows that it safely used in dosage form without causing any adverse effect. Keywords: Okara Mucilage, Pharmaceutical Excipients, Controlled-Release Formulation
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Ruth, Chidinma OTI, Rahman OGUNTADE Olalekan, Amaechi Okeke Patrick, Florence IKEOGU Chika, and Gift NWANKWO Chidimma. "Effect of Stunning Methods on the Proximate Composition and Organoleptic Properties of Fresh and Smoke-Dried Catfish (Clarias gariepinus)." International Multispeciality Journal of Health 11, no. 3 (2025): 10–17. https://doi.org/10.5281/zenodo.15114352.
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<strong>Abstract</strong><strong>—</strong> Stunning is a critical step in fish processing that immobilizes fish before slaughter. This study investigated the effect of different stunning methods on the proximate composition and organoleptic properties of fresh and smoke-dried catfish. A total number of 20 live catfish (Clarias gariepinus) with a mean weight of 0.84±0.03 kg were obtained from a fish farm and were stunned by salting, icing, hammering, and exsanguination methods. Proximate analysis was carried out on parts of the freshly stunned fish. The rest of the fish samples were smoked dried, and then subjected to proximate analysis and organoleptic properties evaluation. The result of the organoleptic properties evaluation revealed that fish stunned by Salting (9.4±0.52) were the most preferred, while those stunned by icing (8.8±0.79) were the least preferred with no significant difference in overall acceptability among the stunning methods. The proximate analysis of fish samples showed that stunning methods had varying impacts on the proximate composition of fresh and smoke-dried fish samples. Fresh fish samples stunned by icing had the highest protein content (33.95±0.49) with the lowest moisture content (39.48±3.97), while the hammering method had the lowest protein content (19.25±0.49) with the highest moisture content (51.11±0.77). Smoke-dried fish samples stunned by icing method had the highest protein content (64.23±0.74), fat content (17.91±3.01) with a moisture content of 4.01±0.55, while the Salting method had the lowest protein content (54.78±0.74), and highest fat content (19.44±3.08) with a moisture content of 4.21±0.66. This study revealed that smoke drying improved the nutritional composition of catfish across all stunning methods.
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Devi, Koushki, and Neetu Singh. "Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba." Asian Food Science Journal 22, no. 6 (2023): 11–22. http://dx.doi.org/10.9734/afsj/2023/v22i6638.
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The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo shoots murabba with cinnamon, cardamom, lemon, vegan honey, jaggery," vegan honey bamboo murabba was made in the food science and technology laboratory of the department of food and nutrition at Babasaheb Bhimrao Ambedkar University in Lucknow. Five different preparation methods for the vegan honey bamboo murabba. This research sought to determine whether vegan honey bamboo murabba was acceptable based on a sensory evaluation test completed at BBA University in India. Tender bamboo shoots, jaggery, vegan honey, cinnamon, cardamom, ginger, juice, lemon juice, and water made up the basic ingredients for bamboo murabba. These ingredients were combined, dissolved, condensed, and made to an80°C (about 50°C) jaggery content. In a glass container, bamboo that had been heated to 50°C was placed. This sample was referred to as a cold-packed bamboo murabba. In order to sterilize it, the hot-pack murabba was heated on low temperature for 20 minutes. The bamboo was sterilized after 20 minutes and allowed to settle at room temperature. The sample that underwent sterilization was referred to as a heated murabba. Each sample was assessed using a Murabba sample, which was graded on a 9-point hedonic scale for flavor, smell, texture, appearance, and general acceptances in the sensory test. The color, sweetness, acidity, taste, and flavor of each sample were also assessed.
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Юрова, Елена Анатольевна, and Татьяна Викторовна Кобзева. "Application of the sensory evaluation method when using the accelerated storage technique." Food processing industry, no. 8 (August 5, 2021): 15–17. http://dx.doi.org/10.52653/ppi.2021.8.8.003.
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Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.
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Mazhaeva, D. А. "Assessing egg quality by means of commodity examination: key parameters and analysis methods." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 9 (August 27, 2024): 516–19. http://dx.doi.org/10.33920/igt-01-2409-01.
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The article discusses the main stages of commodity examination of egg quality. In the process of commodity examination of the quality of chicken eggs, the assessment includes various parameters, such as appearance, weight, condition of the yolk and white, freshness, smell, and microbiological safety. Mandatory indicators for labeling chicken eggs are highlighted, features of ovoscopy and organoleptic evaluation of chicken eggs are presented, and physicochemical indicators of egg quality, as well as methods and indicators for assessing the microbiological safety of eggs, are characterized.
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Brusnitsyna, E. V., E. S. Ioschenko, T. V. Zakirov, et al. "Evaluation of the effectiveness of treatment of gingivitis in children according to gingival cytology." Medical alphabet, no. 18 (October 31, 2024): 13–18. http://dx.doi.org/10.33667/2078-5631-2024-18-13-18.
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The effectiveness of the use of PRESIDENT ADHESIUM gum balm in adolescents with chronic gingivitis was studied according to clinical and cytological data.Materials and methods. A open non-comparative study of the effectiveness of treatment of chronic generalized catarrhal gingivitis (ICD-10 code K05.1) with PRESIDENT ADHESIUM gum balm was conducted. Thirty-eight children participated in the study, the average age was 14,9 years. Clinical dental examination included determination of caries intensity according to DMF, hygiene index OHI-S, gingival inflammation index PMA (modified by Parma), gingival sulcus bleeding index PBI (Saxer, Miihiemann). Cytologic examination of gingival fluid smears included cell evaluation, presence of atypical cell complexes, cytogenetic index counting, proliferation index, apoptosis index (according to Bazarny V.V. et al. (2019) and relative leukocyte count. Organoleptic properties of the balsam were determined on a 5-point scale.Results. After applying PRESIDENT ADHESIUM gum balm for a week, an improvement in hygiene, a decrease in gingival inflammation and bleeding according to the PMA index by 33.54%, and bleeding according to the PBI index by 44.23%. In the gingival cytograms, the apoptosis index decreased after the treatment from 10.96±0.50 to 9.54±0.49%. The number of leukocytes decreased from 32.60±1.72 to 24.85±1.30%. Organoleptic properties of the gel were evaluated on a five-point scale at 4.46±0.43 points.Conclusions. Cytology of gingival cells allows an objective assessment of inflammatory changes in catarrhal gingivitis in adolescents. The number of leukocytes and changes in the apoptosis index of epithelial cells can serve as criteria for diagnosis and treatment effectiveness. PRESIDENT ADHESIUM gum balm has anti-inflammatory action and good organoleptic properties and can be recommended for prevention of catarrhal gingivitis in adolescents.
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Ospankulova, G., S. Kamanova, L. A. Murat, et al. "Study of the chemical composition of various types of berries." Journal of Almaty Technological University, no. 3 (September 25, 2022): 45–51. http://dx.doi.org/10.48184/2304-568x-2022-3-45-51.
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Berries play an important role in antioxidant protection, prevention and treatment of diseases of the human body, so many types of berries are widely used both in food and other industries. The purpose of this article is to study the chemical composition of berries of various species growing on the territory of Kazakhstan. The article presents the results of the organoleptic evaluation of berries, in a comparative aspect, the mineral and carbohydrate composition is studied, and the antioxidant activity of various types of berries is determined. The studies used generally accepted organoleptic, chemical and analytical methods. The results of the experiments performed will be used in the development of requirements for raw materials for processing, namely, berries of Kazakhstan production during freeze-drying.
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Slozhenkina, M. I., A. N. Sivko, and A. G. Sukhodolova. "The use of dried fruits in the production of delicatessen products from broiler meat." Agrarian-And-Food Innovations 15 (October 1, 2021): 66–75. http://dx.doi.org/10.31208/2618-7353-2021-15-66-75.
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Aim. Creation of a delicacy product from broiler meat using dried fruits. Materials and Methods. The selection of primary samples and attachments was carried out according to the generally accepted methodology (GOST R 51447-99). As a primary sample, a whole piece of the product was taken and the required number of attachments for organoleptic, physical and chemical, microbiological tests were taken from it. Organoleptic studies were carried out by commission, guided by the requirements of GOST 9959-2015 "Meat and meat products. General conditions for organoleptic evaluation". The mass fraction of fat was determined according to GOST 23042-2015; protein – GOST 25011-17; energy value – by calculation method. When calculating the energy value, substances such as fats, proteins, carbohydrates and their amount after heat treatment were taken into account. Results. The recipe and technological scheme of the broiler meat roll (fillet) with the use of prunes as an additive have been developed. Conclusion. A delicacy product with an original recipe and an increased amount of minerals was obtained.
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Dhote, Mangesh, Bharat Rathi, and Rita Dongre. "Pharmaceutical Evaluation of Vidangadi Lepaguti An Ayurvedic Topical Formulation." International Journal of Ayurvedic Medicine 11, no. 2 (2020): 212–17. http://dx.doi.org/10.47552/ijam.v11i2.1431.
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Background: Vidangadi Lepa is a classical herbo-mineral formulation explained by Chakradutta under Kushtha Chikitsa (skin diseases). Vidangadi Lepa is advised to be applied by mixing with cow’s urine, which is not acceptable by many peoples, inconvenient and easily not available in the modern era. By keeping this in mind, in the present study an attempt has been made to prepare and analyze modified dosage forms of Vidangadi Lepa in the form of Vidangadi Lepaguti. Material and methods: Preparation of Lepaguti was done by triturating the powdered ingredients with cow’s urine in three cycles. Consecutively three batches were prepared to nullify any inaccuracy during the pharmaceutical preparation. Analytical study was done to establish the basic standards for Vidangadi Lepaguti as there is no pharmacopeia standard guideline. The formulation was tested for organoleptic parameters, physicochemical analysis and microbial specification tests. Analysis of samples was conducted as per API standards. Observation and results: All the observations and results during preparation of Vidangadi Lepaguti regarding amount of liquid media required, time taken for each trituration cycle, weight gain after trituration and yield were noted down. The analytical tests performed over prepared samples i.e organoleptic, physicochemical and microbial specification were noted down in tabular form. Conclusion: Standard Vidangadi Lepaguti can be prepared from three Bhawana of Gomutra each for three hours. Prepared Vidangadi Lepaguti will be yellowish brown in color with specific smell of cow urine and average yield can be obtained by 94.28%.
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Killedar, Suresh G., Harinath N. More, and Sameer J. Nadaf. "Microscopic Evaluation of Leaves ofMemecylon umbellatumBurm." Advances in Agriculture 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/104849.
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Objective. Aim of present work is to perform the microscopic evaluation and physicochemical analysis and to explore the morphology parameters ofMemecylon umbellatumBurm leaves.Methods. Fresh, dried and desiccated powdered leaf samples were studied for their morphology, microscopy, organoleptic characters, and an assortment of other WHO recommended methods for standardisation.Results. The microscopy revealed the dorsiventral nature of the leaf. Midrib showed presence of nonlignified phloem, lignified xylem with well-defined xylem fibers, vessels, and parenchyma. Presence of Phloecentric vascular bundles surrounded by endodermis and crystal sheath. Well-defined patches of collenchyma were observed above and below the vascular bundles in the midrib area. Trichomes are mostly absent and stomata (anomocytic) were observed on both epidermal surfaces.Conclusions. It can be concluded that the microscopic analysis and pharmacognostic parameters can serve as tool for developing standards for proper authentication, quality, and purity ofMemecylon umbellatumBurm leaves.
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Smolentsev, Sergey, Lyudmila Holodova, Nadezhda Kislitsyna, et al. "Assessment of the safety and quality of turkey meat depending on the methods of keeping." BIO Web of Conferences 65 (2023): 02003. http://dx.doi.org/10.1051/bioconf/20236502003.
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The research was carried out on broiler-type turkeys of the BUT-9 cross in the Republic of Mari El and private subsidiary farms. In accordance with our goals and objectives, the objects of research were blood and blood serum, red and white meat obtained from broiler turkeys of industrial type of cultivation and home type of cultivation. The study of turkey meat included: organoleptic studies, tasting evaluation of meat, determination of chemical and physico-chemical composition, energy value, amino acid and fatty acid composition of meat, microbiological studies, determination of meat freshness indicators The quality and nutritional value of meat was studied (anatomical cutting of turkey carcasses, chemical and physico-chemical indicators of meat, amino acid and fatty acid composition of meat, micro content- and macronutrients) the preservation of turkey meat of different content systems at t +2 +4 °C (organoleptic, chemical, physico-chemical, microbiological indicators) and at t-12-14 °C (organoleptic, chemical, physico-chemical indicators). White and red meat of the domestic content system is less stable during storage at t+2+4 °C according to such indicators as: pH, acidity/oxidizability coefficient, LFA, amino-ammonia nitrogen, protein, microbiological parameters (KMAFAnM). The study of the storage conditions of turkey meat at t-12-14 °C ensures the safety of meat a home growing system for 72 hours, and an industrial one for 96 hours. The meat of all growing systems, both females and males, had high stability during freezing storage. Study of storage conditions at t -12-14°C ensures the preservation of meat for 6 months without reducing the freshness indicators.
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Nagashree, D.* Karthika M. R. Lakshmi C. K. Rikynti Rymbai M. D. Riyaz. "Formulation And Evaluation of Antioxidant Rich Semisolid Poly Herbal Hair Mask for Dandruff." International Journal of Pharmaceutical Sciences 3, no. 1 (2025): 1354–65. https://doi.org/10.5281/zenodo.14677870.
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Objectives: To formulate and evaluate poly herbal hair mask Materials And Methods: The hair mask was made using a variety of herbal substance such as bael fuit, bael leaves, fenugreek, tulsi, neem leaves, curry leaves, coconut oil, castor oil, hibiscus flower, reetha, amla powder, vitamin E, aloevera gel, flax seed gel and sodium benzoate, Before combining the components with oils gels and preservatives they must first be obtained, cleaned , dried ,powdered and weighed .the herbal hair mask formulation was evaluated based on several criteria including pH, viscosity and other physico chemical parameters, stability test, organoleptic evaluation, phytochemical evaluation and microbial assay, RESULTS: The study aimed to create and evaluate a poly herbal hair mask using various herbal substances. The mask was tested for its organoleptic properties, pH, viscosity, and stability. Results showed that F2 was the best formulation, with no chemical presence and no side effects on the scalp. The mask's color, texture, and odor were all satisfactory. The mask was also found to be easily washable and had good spreadability and homogenicity. The microbial assay showed good zone of inhibition for both F1 and F2. Conclusion: The hair mask that was made to contain no chemicals. It contained all natural composition means that it has no side effect on the scalp.
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Obinna, Onugwu Sabastine, Obi Patrick Ebele, and Onugwu Adaeze Linda. "Pharmacognostic Evaluation of the Leaves of Coccinia barteri Hook F (Cucurbitaceae)." Journal of Advances in Medical and Pharmaceutical Sciences 25, no. 6 (2023): 45–55. http://dx.doi.org/10.9734/jamps/2023/v25i6625.
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Background: In general, Coccinia barteri is offered and sold in its raw form. This natural form could be adulterated, substituted, or contaminated. Therefore, the purpose of this study is to use pharmacognostic analyses to verify the authenticity of the leaves of the Coccinia barteri plant.
 Methods: The organoleptic studies were carried out through sensory organs. Histological analyses were conducted by microscopic examination of the specimen mounted on hand slides. Phytochemical screening and chemomicroscopic evaluation were also carried out using various standard methods.
 Results: The leaves of Coccinia barteri come in a range of forms and sizes. They are lustrous, bright, and dark green. They are also tiny and feature opposite imparipinnate compound leaves. The organoleptic evaluation showed a leafy odour and an astringent taste. Microscopic evaluation showed glandular trichomes, wavy epidermal cells, and anomocytic stomata. The leaf had anomocytic stomata and hypostomatic. with an average stomatal number, index, density, length, width and size of 13.75 ± 0.40%, 15.44 ± 0.42 mm-2, 80.88±2.82 mm-2, 29.26µm, 26.17 ± 0.4 µm and 766.38± 39.49 µm, respectively.
 The phytochemical screening revealed the presence of phenols, terpenoids, saponins, alkaloids, proteins, glycosides, and flavonoids, while tannins and fixed oils were not detected. Chemotaxonomic studies showed the presence of starch grains, lignified tissues, calcium oxalates, gum, and the absence of protein and oil globules.
 Analytical evaluation of the leaves of Coccinia barteri produced 7.00% total ash, 0.93% acid insoluble ash, 2.96% water soluble ash, 8.40% moisture content, 29.67% alcohol extractive value, 40.17% water extractive value, and 21.00% ethyl acetate extractive value.
 Conclusion: This study provides information on the morphology, microscopic, and phytochemical profile of the leaves of Coccinia barteri.
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Jeon, Young-Hee, and Sang-Won Choi. "Evaluation of phytochemical constituents and organoleptic properties of mulberry leaf tea obtained by different processing methods." Korean Journal of Food Preservation 26, no. 1 (2019): 59–67. http://dx.doi.org/10.11002/kjfp.2019.26.1.59.
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Shirokova, Nadezhda Vasilievna. "TECHNOLOGICAL METHODS FOR INCREASING THE EFFICIENCY OF LAMB PRODUCTION BASED ON BIOTECHNOLOGICAL METHODS." SCIENTIFIC LIFE 17, no. 2 (2022): 255–62. http://dx.doi.org/10.35679/1991-9476-2022-17-2-255-262.
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The article presents and scientifically substantiates new approaches to the production of livestock raw materials and increasing the biological value of socially significant products based on modern biotechnological and molecular genetic methods, and proposed technologies for the production of functional foods. In order to increase the production volumes of the sheep breeding industry, it is necessary to use the genetic potential of breeds of domestic and foreign breeding, which affects the economic and biological characteristics and the level of animal productivity, to the maximum. We have studied the productive features of sheep of different genetic potential in the production of competitive mutton and products of its processing. According to the concept of the national technology initiative, the food industry until 2035 is tasked with the creation, production and sale of personalized and general, based on traditional raw materials and its substitutes, food products, using health-saving technologies, taking into account diseases, food allergies, types of professional activities, national traditions, thus increasing the production of meat products, expanding the range, increasing their biological value, as well as creating a new generation of products that meet the requirements of a healthy diet, are the actual tasks of the meat industry. The study was conducted at the Department of Food Technologies and Commodity Science of the Don State Agrarian University. Experimental samples were made containing different amounts of plant ingredients, the dose of germinated grain of legumes was established in the product, and the organoleptic evaluation was determined. On the basis of organoleptic and physico-chemical studies, a rational formulation of the product is proposed. The use of advanced technologies and developed recipes by meat industry enterprises will significantly expand the range of specialized functional food products and reduce their cost.
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Maulina, Novia, Faisal Akhmal Muslikh, Ginanjar Putri Nastiti, et al. "Formulasi Sabun Mandi Cair Berbasis Virgin Coconut Oil (VCO): Optimalisasi Pemanfaatan Produk Lokal Untuk Perawatan Kulit dan Pencegahan Dehidrasi." Bioscientist : Jurnal Ilmiah Biologi 13, no. 1 (2025): 628. https://doi.org/10.33394/bioscientist.v13i1.14160.
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Skin dehydration is a common issue affecting 40–50% of the adult population, resulting in dry, rough, and dull skin, as well as itching, irritation, and premature aging. The "back to nature" trend has increased interest in natural skincare products that are more environmentally friendly and gentler on the skin. Virgin coconut oil (VCO) is a popular natural ingredient known for its ability to maintain skin moisture and provide protection. This study aims to develop a liquid soap formulation using VCO to address skin dehydration. The research methods included formulation and evaluation of liquid soap through organoleptic testing, foam stability, specific gravity, pH, as well as hedonic and irritation tests. The results showed that: (1) Formula III met all physical evaluation parameters, including organoleptic characteristics, foam stability and height, specific gravity, and pH, in accordance with SNI standards; (2) Formula III was the most preferred by panelists in the hedonic test and caused no skin irritation based on irritation test results. Therefore, Formula III can be concluded as the optimal formulation for VCO-based liquid bath soap.
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Felix Olusegun Akinwumi, Tunmise Odunola Folorunso, Aderotimi Adejuyigbe, and Hajarat Modupe Aliu. "Proximate composition and organoleptic assessment of Snakehead (Parachanna obscura Gunther, 1861) smoke-dried with different processing materials." International Journal of Life Science Research Archive 3, no. 2 (2022): 096–102. http://dx.doi.org/10.53771/ijlsra.2022.3.2.0115.
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This study examined the effects of three different drying/processing materials (sawdust, charcoal and electric oven) on the proximate composition and organoleptic properties of Parachanna obscura. Samples of P. obscura with mean weight of 283±74.80 g were procured from fish mongers at the fishermen’s landing site at Ode Ekiti, Gbonyin Local Government Area, Ekiti State, Nigeria and were transported to the laboratory of the Department of Animal and Environmental Biology, Adekunle Ajasin University, Akungba-Akoko, Nigeria. In the laboratory, the fishes were cleaned, gutted, sorted, rinsed thoroughly with water, divided into three groups of five fish, soaked in 10 % brine solution for 2 min, drained and placed on wire guaze. Each group was dried for 4 hours at 60 ℃ with sawdust, charcoal and electric oven respectively. The proximate compositions were determined using standard methods while the organoleptic properties of the samples were determined by subjecting the labelled processed fish samples to sensory evaluation by a trained test panel on a five-point hedonic scale. The proximate analyses revealed that fish samples dried with sawdust and charcoal had higher scores for ash than oven dried fish in comparison with the control. The protein content of oven dried sample was higher than smoke-dried samples. The results of the organoleptic evaluation obtained revealed that there was no significant difference among the sensory parameters and concluded that electric oven could be a suitable method of fish processing without the loss of the major nutrients and sensory qualities.
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S. S., Sahoo, Devadarshini C., Thakor N. C., and Renu Renu. "Development and standardization of momos by using finger millet." Agriculture Association of Textile Chemical and Critical Reviews 13, no. 1 (2025): 491–95. https://doi.org/10.21276/aatccreview.2025.13.01.490.
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Momo is one of the most trending street foods consumed in India and worldwide. Also, the shifting of consumer preferences from fried food items towards steamed items like momo due to the high prevalence rate of life style related disorders in the post-COVID era has led to many modifications to increase its nutritive value. Millets are superfoods of low glycemic index with high macro- and micronutrients. The present study was conducted to develop momo by using finger millet flour. A total of five treatments of momo including the control (M 1 , M 2, M 3, M 4, Co) were developed by mixing 20%, 40%, 60%, 80% and 0% malted finger millet flour with refined wheat flour during dough preparation. All the treatments were subjected to organoleptic evaluation by using a 9-point hedonic scale. The nutritional composition was evaluated according to standard AOAC methods. The M 3 treatment had organoleptic scores comparable with that of the control momo. M 3 momo contained a higher amount of crude fibre, total ash, calcium, phosphorus, magnesium, iron, zinc, sodium and potassium than control. Shelf-life evaluation of control and M 3 showed their organoleptic acceptability up to 15 and 18 days in PET bottles and LDPE pouches at super-chilling and frozen temperatures, respectively. The textural and rheological properties of finger millet based momos were inferior as compared to the refined wheat flour based momos and it might be due to absence of gluten in millet flour
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Sycheva, O. V., I. A. Trubina, and E. A. Skorbina. "Development of prescription compositions of fermented milk products enriched with useful ingredients." Agrarian-And-Food Innovations 21 (October 30, 2023): 71–81. http://dx.doi.org/10.31208/2618-7353-2023-21-71-81.
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Purpose. Development of composite compositions of fermented milk products with functional ingredients for preventive nutrition. Study of the possibility of enriching yogurt with betaine and beet juice. Materials and Methods. The object of the research was yogurt as a fermented milk product and natural plant functional components: beet juice and food additive betaine anhydrous (98%). In the process of conducting research, standard methods for determining organoleptic, physicochemical parameters were used. Results. Four variants of the composite compositions of fermented milk products were developed, the production technology had no differences from the traditional technology. Fresh beet juice and betaine are added to milk mixtures according to the recipe before pasteurization. The tasting evaluation of finished fermented milk products according to a 5-point system showed that samples number 1 (control) – 5,00 points and number 5,0 – 4,75 points have the highest rating for organoleptic indicators. The organoleptic characteristics of the samples with the addition of plant components were practically no different from the control sample. The consistency of all produced samples of the fermented product was homogeneous, moderately viscous, the color was milky white or pink, uniform throughout the mass, the taste and smell were fermented milk, without any foreign tastes or odors. Conclusion. The results of the studies confirmed the feasibility of using the food additive betaine and beet juice to fortify a fermented milk product such as yogurt.
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Brusnitsyna, E. V., E. S. Ioschenko, I. V. Gavrilov, et al. "Remineralizing gel with calcium lactate for the prevention of caries in children." Medical alphabet, no. 20 (November 6, 2023): 7–10. http://dx.doi.org/10.33667/2078-5631-2023-20-7-10.
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The article presents the results of a single-center open clinical trial of the use of the remineralizing gel «PRESIDENT Minerals gel 0+». The effectiveness of the drug in children in the period of mixed dentition with a compensated form of caries was studied.Materials and methods. The study involved 19 children, mean age 8,3 years. The duration of the study is 1 month.Clinical indices and laboratory parameters were determined: DMF+df, OHI-S, PMA, the degree of enamel electrometry, calcium, glucose, total protein and antioxidant activity of saliva (AOA). Organoleptic properties were determined on a 5-point scale.Results. After one month of using the remineralizing gel, a decrease in the hygiene index by 23,27%, a decrease in the electrometric evaluation of enamel by 15,58% were revealed. In saliva, a decrease in the level of protein by 33,13% and an increase in the content of calcium by 53,33% were revealed. The organoleptic properties of the gel were evaluated on a five-point scale at 4,31±0,22 points.Conclusion. «PRESIDENT 0+ Minerals gel» with calcium lactate and hydroxyapatite has a remineralizing effect, good organoleptic properties and can be recommended for caries prevention in children.