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Journal articles on the topic 'Overall acceptability'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Zhang, Yufeng, and Rongyi Zhao. "Overall thermal sensation, acceptability and comfort." Building and Environment 43, no. 1 (2008): 44–50. http://dx.doi.org/10.1016/j.buildenv.2006.11.036.

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Umoh, Enobong Okon, Madu Ofo Iwe, Philippa C. Ojimelukwe, and Promise Joseph Etim. "Extrusion Cooking and its Impact on the Overall Acceptability of Snacks Produced from Aerial Yam and Soybean Composite Flour." African Journal of Agricultural Science and Food Research 18, no. 1 (2025): 36–46. https://doi.org/10.62154/ajasfr.2025.018.010603.

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This study evaluated the impact of extrusion cooking on the overall acceptability of snacks produced from aerial yam and soybean composite flour. Design Expert (version 11.0.1) was used in the experimental design, with a three-factor experimental set-up at five levels each. The aerial yam and soybean composite flour was formulated in the ratio of 1:3 and extruded using laboratory scale single-screw extruder. Twenty runs were carried out to produce twenty samples for the sensory test. Response Surface Methodology was adopted in analyzing the effect of the independent variables on the dependent

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Okon, Umoh, Enobong. "Effect of extrusion process parameters on the overall acceptability of snacks produced from aerial yam and soybean flour mixture." Agriculture and Food Sciences Research 12, no. 1 (2025): 19–24. https://doi.org/10.20448/aesr.v12i1.6555.

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This study was conducted to evaluate the effect of extrusion cooking parameters on the overall acceptability of the snacks produced from aerial yam and soybean flour mixture. Design Expert (version 11.0.1) was used in the experimental design, with a three-factor experimental setup at five levels each. The aerial yam and soybean flour mixture was formulated in the ratio of 1:3 and extruded using a laboratory-scale single-screw extruder. Response Surface Methodology was adopted in analyzing the effect of the independent variables on the dependent variable. Results showed that the overall accepta

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Robelle, M. Tapado. "Development and Characterization of Pili (Canarium ovatum Engl.) Wine." Applied Science and Biotechnology Journal for Advanced Research 3, no. 3 (2024): 14–19. https://doi.org/10.5281/zenodo.11229377.

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This study aimed to estimate the potential of pili (Canarium ovatum L.) pomace as substrate for the production of fruit wine. The pili fruit wine was characterized in terms of physico-chemical characteristics (pH, TSS and alcohol content) and consumer acceptability level (appearance, taste, aroma, mouthfeel and overall acceptability). It was produced using 5%, 10% and 15% pili pomace as Treatment 1, 2 and 3, respectively. Results showed increase in alcohol content and TSS with increase in concentration of pili pomace while there is decrease in pH as concentration of pili pomace is increased. I

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Gannon, Bryan M., Varsha Thakker, Vincent S. Bonam, et al. "A Randomized Crossover Study to Evaluate Recipe Acceptability in Breastfeeding Mothers and Young Children in India Targeted for a Multiple Biofortified Food Crop Intervention." Food and Nutrition Bulletin 40, no. 4 (2019): 460–70. http://dx.doi.org/10.1177/0379572119855588.

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Background: A multiple biofortified food crop trial targeting iron, zinc, and vitamin A deficiencies among young children and their breastfeeding mothers is planned in India. Objective: To determine the acceptability of recipes prepared with control and biofortified pearl millet, wheat, lentils, and sweet potato. Methods: Children (6-24 months) and their mothers were enrolled as pairs (n = 52). Weight and height/length were determined. Mothers and children were separately, individually randomized in a crossover design to control or biofortified recipes. Children’s 3-day intake was measured per

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Harsimran, Kaur, Bobade Hanuman, Singh Arashdeep, Singh Baljit, and Sharma Savita. "Effect of Formulations on Functional Properties and Storage Stability of Nutritionally Enriched Multigrain Pasta." Chemical Science International Journal 19, no. 1 (2017): 1–9. https://doi.org/10.9734/CSIJ/2017/33348.

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High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared pasta samples were assessed for cooking quality, color characteristics, sensory properties and selected samples were packed in HDPE bags and stored for 90 days and the stored samples were analyzed for changes in their moisture content, free fatty acids, water activity, cooking quality and overall acceptability at 30 da

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Fibrianto, Kiki, Igoy Arya Bimo, Atika Muna Sofa, et al. "Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 7, no. 1 (2024): 20–28. http://dx.doi.org/10.21776/ub.afssaae.2024.007.01.3.

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Response Surface Methodology (RSM) has been widely employed for optimizing processes. However, the implementation of RSM in sensory studies is still limited. Moreover, most publications implementing RSM on sensory disregarded the validation stage as normally applied for process optimization. In this study, validating sensory overall acceptability with RSM was proposed by the Just-About-Right (JAR) technique. Coffee-leaf tea has great commercial potential as an ethnic beverage with unique sensory attributes but is still underutilized. Optimizing sensory acceptability level by modifying temperat

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SCHULBACH, KURT F., KENNETH M. PORTIER, and CHARLES A. SIMS. "EVALUATION OF OVERALL ACCEPTABILITY OF FRESH PINEAPPLE USING THE REGRESSION TREE APPROACH." Journal of Food Quality 30, no. 6 (2007): 993–1008. http://dx.doi.org/10.1111/j.1745-4557.2007.00173.x.

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Guerrero, A., D. C. Rivaroli, C. Sañudo, et al. "Consumer acceptability of beef from two sexes supplemented with essential oil mix." Animal Production Science 58, no. 9 (2018): 1700. http://dx.doi.org/10.1071/an15306.

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Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was to evaluate the sensory acceptability of meat from 57 crossbred (1/2 Angus–1/2 Nellore) animals of different sexes [heifers n = 30, and young bulls n = 27], finished in feedlot with isoenergetic and isonitrogenous diets, which differed in the level of supplementation (0.0, 3.5 or 7.0 g/animal/day) with a commercial mix of essential oils (Mixoil®) from seven plants: oregano, garlic, lemon, rosemary,

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Kaur, Harmeen, and Navjot Kaur. "Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties." Journal of Applied and Natural Science 11, no. 1 (2019): 211–16. http://dx.doi.org/10.31018/jans.v11i1.2019.

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Soybean based bakery products were prepared by supplementing germinated soybean varieties namely SL 525, SL 744 and SL 958 with refined flour at different substitution levels and were organoleptically evaluated using nine-point hedonic rating scale for sensory attributes like appearance, color, texture, flavor, taste and overall acceptability by a semi-trained panel of 10 judges (panel included Professors and Assistant Professors). Incorporation of germinated soybean flour at 10, 20 and 30 percent levels showed both significant and non-significant difference (p<0.05) for products namely bis

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Zang, Jiajie, Jun Song, Zhengyuan Wang, et al. "Acceptability and feasibility of smartphone-assisted 24 h recalls in the Chinese population." Public Health Nutrition 18, no. 18 (2015): 3272–77. http://dx.doi.org/10.1017/s1368980015000907.

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AbstractObjectiveTo examine the acceptability and feasibility of using smartphone technology to assess beverage intake and evaluate whether the feasibility of smartphone use is greater among key sub-populations.DesignAn acceptability and feasibility study of recording the video dietary record, the acceptability of the ecological momentary assessment (EMA), wearing smartphones and whether the videos helped participants recall intake after a cross-over validation study.SettingRural and urban area in Shanghai, China.SubjectsHealthy adults (n 110) aged 20–40 years old.ResultsMost participants repo

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SUHA, MARIYAM, AISHATH HUMAINA, HAWWA NAFUHA NIYAZ, and AISHATH NAILA. "Sensory properties of white bread enriched with lemon juice, corn flour and baking soda." Maldives National Journal of Research 9, no. 2 (2021): 38–47. http://dx.doi.org/10.62338/1bnwd591.

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Bread is one of the most common food staples highly consumed by Maldivians. Food additives such as anticaking agents (baking soda), thickener (corn flour) and chelator (lemon juice) were used to enrich bread and introduced to the Maldivian market in order to determine how these anti-caking agents changed the overall acceptability including taste, aroma, appearance, texture and colour by consumers as a healthier and tastier alternative for normal white bread. The aim of the study was to determine how the addition of corn flour, lemon juice and baking soda to bread changed the overall acceptabil

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Du Toit, L., C. Bothma, and M. De Wit. "Replacement of gelatin with Opuntia ficus-indica mucilage in flavored pink and unflavored white marshmallows. Part 2: Consumer liking." Journal of the Professional Association for Cactus Development 18 (December 26, 2016): 40–51. http://dx.doi.org/10.56890/jpacd.v18i.52.

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Mucilage from the cladodes of Opuntia ficus-indica is under investigation for application inseveral foodstuffs. Since it can not form gels on its own, it is advised to be used incombination with other hydrocolloids. The aim of this study was to compare consumer likingof flavored and unflavored marshmallows made with wet mucilage, to that of a flavored andunflavored control sample (with 100% gelatin), as well as a flavored and unflavoredcommercial brand. Ninety-two consumers tasted the following six samples: whitecommercial (Manhattan); white control (gelatin); white mucilage (75% mucilage + 12

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Swati Sethi, Mridula D., and Pankaj Kumar. "Legume Fortified Instant Noodles: Optimization of Product Formulation and Processing Parameters using Response Surface Methodology." Journal of Agricultural Engineering (India) 61, no. 1 (2024): 37–51. http://dx.doi.org/10.52151/jae2024611.1828.

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Cereal-pulses-based fortification has been attempted to improve the protein and dietary fibre content of instant noodles without altering the overall acceptability. Response surface methodology (RSM) was employed to optimize the process parameters and level of ingredients for manufacturing instant noodles. The effect of maize flour and split yellow pea flour fortification (6-18% each), the addition of vital wheat gluten (0.4-2.0%), and steaming time (1.5-7.5 min) on cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a* and b* values were investigated using t

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Banario, Mechelle A. "ASSESSMENT OF ACCEPTABILITY AND SHELF LIFE OF COOKIES ENRICHED WITH GROUND, CANDIED, AND DEHYDRATED BAMBOO SHOOTS." Ignatian International Journal for Multidisciplinary Research 2, no. 4 (2024): 707–19. https://doi.org/10.5281/zenodo.10977053.

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This study was conducted primarily to formulate cookies enriched with bamboo shoots and assess their acceptability among panelists. Evaluation criteria are color, aroma, texture, flavor, and overall acceptability of cookies enriched with ground, candied, and dehydrated bamboo shoots. Furthermore, the study investigated the shelf life of these cookies. The cookie treatments were analyzed through sensory evaluation involving 51 panelists. Results indicated that cookies containing candied bamboo shoots were most preferred in terms of color, flavor, and overall acceptability, while the control sam

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Friedland, Barbara A., Holly Gundacker, Sharon L. Achilles, et al. "Acceptability of a dapivirine levonorgestrel vaginal ring in two Phase 1 trials (MTN-030/IPM 041 and MTN-044/IPM 053/CCN019): Implications for multipurpose prevention technology development." PLOS ONE 20, no. 1 (2025): e0312957. https://doi.org/10.1371/journal.pone.0312957.

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End-user feedback early in product development is important for optimizing multipurpose prevention technologies for HIV and pregnancy prevention. We evaluated the acceptability of the 90-day dapivirine levonorgestrel ring (DPV-LNG ring) used for 14 days compared to a dapivirine-only ring (DVR-200mg) in MTN-030/IPM 041 (n = 23), and when used for 90 days cyclically or continuously in MTN-044/IPM 053/CCN019 (n = 25). We enrolled healthy, non-pregnant, HIV-negative women aged 18–45 in Pittsburgh, PA and Birmingham, AL (MTN-030 only). Self-reports of vaginal bleeding and adherence (ring removals,

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Mishra, Lokesh K. "Nutritional attributes, bioactive components and overall acceptability of pineapple grown under different farming system." Journal of Applied and Natural Science 9, no. 4 (2017): 2353–59. http://dx.doi.org/10.31018/jans.v9i4.1537.

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Nutritional attributes, bioactive components and sensory qualities of pineapple (kew variety) grown under fertilizer based and traditional (organic by default) farming system were determined and compared in this study. The results revealed that organically grown (without adding any chemical inputs as per traditional practices) pineapple had significantly higher bioactive components (vitamin c and total soluble phenolics ranging from 23.19 % to 24.04 % and 28.69 mg/100g FW to 29.54 mg/100g fresh weight (FW) respectively for organically grown fruits and 19.84% to 20.01% and 21.32 mg/100g FW to 2

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Ofonime, James Ntukidem, Ifeoma Barber Lucretia, and Juliet T. Emelike Nkechi. "Optimization of ingredients for the production of noodles made from rice flour, soybean flour, corn and potato starch -I- optimal mixture design." African Journal of Food Science and Technology 14, no. 7 (2023): 1–13. https://doi.org/10.5281/zenodo.8406304.

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Central composite mixture design was employed in the formulation of composite blends, numerical optimization of the protein, carbohydrate, texture, appearance, taste and overall acceptability score of the instant dried noodles prepared with rice flour (RF), soybean flour (SF), corn starch (CS) and potato starch (PS). Rice flour (X1, 70–85%), soy flour (X2, 5–15%), corn starch (X3, 5–15%) and potato starch (X4, 5–12%) were the independent variables investigated with respect to six response variables including protein (Y1), carbohydrate (Y2), texture (Y3), appearance (Y4)

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Tsai, Shu-Chen, and Lee Kern. "An Evaluation of Treatment Integrity and Acceptability of Check & Connect." Journal of Emotional and Behavioral Disorders 27, no. 4 (2018): 246–56. http://dx.doi.org/10.1177/1063426618769067.

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The study reports the treatment integrity and acceptability of Check & Connect (C&C), after implementation by 234 adult mentors with 341 students with social, emotional, and behavioral problems. To address the gaps in the treatment acceptability literature, the study further explored (a) the relation between treatment integrity and treatment acceptability of C&C and (b) the predicted effects of variables investigated in the analog studies on mentors’ treatment acceptability ratings. Overall, mentors implemented C&C with high integrity perceived as an acceptable intervention. Re

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Savaliya, Viren, Kunal Kumar Ahuja, Ankitkumar J. Thesiya, and Tanmay Hazra. "Development and evaluation of ginger-honey shrikhand – a fermented sweet delicacy." Indian Journal of Dairy Science 76, no. 4 (2023): 317–25. http://dx.doi.org/10.33785/ijds.2023.v76i04.002.

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Shrikhand is a semi-soft, pleasant sweetish-sour, whole milk fermented product popular in the western parts of the India and is prepared by mixing chakka with sugar, cream and other ingredients. Levels of milk fat content, sugar: honey ratio and ginger juice concentration were optimized using central composite rotatable design of response surface methodology. Optimized formulation of ginger-honey shrikhand contained 3.16% milk fat, 79.61 sugar: honey ratio (i.e. 20.39 % sugar replaced with honey) and 3.79 % ginger juice concentration (on chakka basis) and gave an overall acceptability score of

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Diab Garcia, Paloma, Annemiek Snoeckx, Jan P. Van Meerbeeck, and Guido Van Hal. "A Cross-Sectional Study on the Acceptability of Implementing a Lung Cancer Screening Program in Belgium." Cancers 15, no. 1 (2022): 278. http://dx.doi.org/10.3390/cancers15010278.

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Lung cancer is the most common and deadliest cancer in the world, and its incidence is expected to grow. Nonetheless, this growth can be contained through smoking cessation programs and effective lung cancer screening programs. In 2018, Belgium had the seventh highest incidence of lung cancer in the world, with lung cancer incidence accounting for 11.8% of all cancers diagnosed and 23.8% of all cancer-related deaths that same year. The aims of this study were to determine the overall acceptability of a lung cancer screening program in the Flemish population and to determine the main factors th

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Kumar, Sandeep, Rakesh Gehlot, Rekha ., Ritu Sindhu, and Tanu Malik. "Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage." International Journal of Chemical Studies 8, no. 3 (2020): 1125–27. http://dx.doi.org/10.22271/chemi.2020.v8.i3o.9349.

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Kumar, Sandeep, Rakesh Gehlot, Rekha ., Ritu Sindhu, and Tanu Malik. "Changes in chemical constituents and overall acceptability of guava-papaya jam during storage." Journal of Pharmacognosy and Phytochemistry 9, no. 3 (2020): 1278–81. http://dx.doi.org/10.22271/phyto.2020.v9.i3u.11484.

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Choi, Jin-Hee, Hyun-Do Ahn, Jun-Min Hwang, et al. "Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins." Food Science and Preservation 31, no. 2 (2024): 256–66. http://dx.doi.org/10.11002/fsp.2024.31.2.256.

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This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b

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Shilpa, Preeti Shukla, and Sukriti Singh. "Development and Analysis of Multigrain Functional Bakery Products." Journal of Basic and Applied Research International 30, no. 4 (2024): 13–24. http://dx.doi.org/10.56557/jobari/2024/v30i48814.

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In recent years, Millets have gained recognition for its nutritional resilience, environmental sustainability, and culinary versatility. Multigrain-functional Breads, Buns and Muffins were prepared using the Jowar and Bajra flours in the ratio of 1:1 with addition of dried amla candy as a functional ingredient as 5% of total flour. The data obtained indicated that the proximate composition of bun, bread, muffin for their moisture, fat, Fiber, ash, protein content. The moisture (%) content of bread (14.63%), buns (14.58%), muffin (3.82%) per 100g crude fat (%) content was observed of bread (2.6

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Marzo, Daniela, Iacopo Cavallini, Luisa Scaccia, et al. "Drivers of Small-Scale Fishers’ Acceptability across Mediterranean Marine Protected Areas at Different Stages of Establishment." Sustainability 15, no. 11 (2023): 9138. http://dx.doi.org/10.3390/su15119138.

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The success of marine protected areas (MPAs) in achieving conservation and sustainable development goals hinges on, among other things, their social acceptability by local communities. Small-scale fishing communities represent a key stakeholder category within and around MPAs. Although many authors have examined the social acceptability of MPAs, relatively few studies have addressed this issue by considering how MPA acceptability is built and can be preserved. This study assessed the latent structure of MPA social acceptability and identified the individual and institutional variables driving

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Rivera, Carlos José, Ricardo S. Aleman, Jorge Ortega, et al. "Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour." Foods 13, no. 6 (2024): 910. http://dx.doi.org/10.3390/foods13060910.

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Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The

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Byeon, Yang Soo, Jungmin Oh, Kyung-Hyung Ku, Mi Jeong Kim, and Sang Sook Kim. "Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)." Foods 13, no. 20 (2024): 3326. http://dx.doi.org/10.3390/foods13203326.

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This study investigated the physicochemical properties influencing the sensory characteristics of long-term aged ganjang. Eight ganjang samples aged 3, 10, and 15 years were obtained from three different manufacturers and analyzed for physicochemical characteristics, sensory profiles, and consumer acceptability. The proximate composition (moisture, ash, protein, and crude fat), total solids, salinity, acidity, pH, color (L, a, b, chrome, and hue), 27 free amino acids (FAAs), and volatile compounds were analyzed. Quantitative descriptive analysis was performed by 11 trained panelists for sensor

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Veril, Ronalyn, and Felix Amestoso. "Optimization of Cassava (Manihot esculenta Crantz)– Wheat (Triticum aestivum) Bread with Alpha-amylase and Xylanase." Science and Humanities Journal 12, no. 1 (2018): 1–17. http://dx.doi.org/10.47773/shj.1998.111.1.

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The combination action of α-amylase, xylanase, and composite flour was analyzed to determine their effects on the sensory quality of bread through optimization using Central Composite Design (CCD) of the Response Surface Methodology. Fifteen bread formulations containing different concentrations of α-amylase (0, 0.0005, and 0.003% w/w), xylanase (0, 0.001 and 0.003% w/w), and composite flour (15, 30, 45%w/w) were used in the experiment. The study revealed that α-amylase significantly influenced the response of crust color, crumb structure, flavor, and general acceptability of the bread. The pr

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Mage, Susanna, Donna Benton, and Kylie Meyer. "ACCEPTABILITY OF THE CONFIDENCE INTERVENTION: INITIAL RESULTS FROM SATISFACTION SURVEYS AND QUALITATIVE INTERVIEWS." Innovation in Aging 7, Supplement_1 (2023): 613. http://dx.doi.org/10.1093/geroni/igad104.2002.

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Abstract Evaluation of an intervention’s acceptability with end-users during the pilot stage can identify barriers to future implementation. Determination of acceptability is particularly important for the CONFIDENCE intervention, as there are no rigorously tested financial wellbeing interventions among family caregivers to persons living with dementia. As a part of the CONFIDENCE pilot study, investigators are using survey techniques and qualitative interviews with participants to assess intervention acceptability. Thus far, N=9 caregivers have completed satisfaction surveys and N=3 participa

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Dally, Rana, Ali Alkatib, Hassan S. Hajj Hussein, and Sami Tlais. "Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk." Vol-6,Issue-2,March - April 2021 6, no. 2 (2021): 131–35. http://dx.doi.org/10.22161/ijeab.62.14.

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Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavo

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32

Bracken, Louise, Rober Habashy, Emma McDonough, et al. "Creating Acceptable Tablets 3D (CAT 3D): A Feasibility Study to Evaluate the Acceptability of 3D Printed Tablets in Children and Young People." Pharmaceutics 14, no. 3 (2022): 516. http://dx.doi.org/10.3390/pharmaceutics14030516.

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3D printing (3DP) has been proposed as a novel approach for personalising dosage forms for children and young people (CYP). Owing to its low cost and the lack of need for finishing steps, fused deposing modelling (FDM) 3DP has been heavily researched in solid dosage forms (SDFs) manufacturing. However, the swallowability and overall acceptability of 3D printed dosage forms are yet to be established. This work is the first to evaluate the acceptability of different sized 3D printed placebo SDFs in CYP (aged 4–12 years). All participants had previously participated in a feasibility study (CAT st

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Centeno, Ana Carolina L., Etiene Aguiar, Fernanda Santos, et al. "Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach." Applied Sciences 11, no. 17 (2021): 8186. http://dx.doi.org/10.3390/app11178186.

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This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations

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Mohammadi, Mehrdad, Nasim Khorshidian, and Seyed Mohammad Taghi Gharibzahedi. "The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum." Journal of Food Quality 2021 (May 24, 2021): 1–9. http://dx.doi.org/10.1155/2021/6613198.

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The oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persi

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Ndjang, Marie Madeleine Nanga, Julie Mathilde Klang, Bilkissou Njapndounke, et al. "Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)." Foods 12, no. 17 (2023): 3180. http://dx.doi.org/10.3390/foods12173180.

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Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, speci

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Jessa, D. Pabillore. "Improving meat quality in SASSO chickens: A study of forage crop and fermented plant juice." Journal of Biodiversity and Environmental Sciences (JBES) 25, no. 6 (2024): 74–84. https://doi.org/10.5281/zenodo.14855368.

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Ethical and sustainable practices on rearing free-range chicken not only provide healthful benefits but also satisfaction with meat flavor. Thus, this study evaluated the impact of different forage crops and supplementation of Fermented Mix Plant Juice on the meat quality of SASSO chicken. A total of 144 day-old chicks were randomly assigned to a split-plot design, with four forage crop treatments (control/ no forage, <em>Arachis pintoi</em>, <em>Paspalum conjugatum</em>, and a mixture of <em>A. pintoi</em> and <em>P. conjugatum</em>) as the main plot and four FMPJ sup

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SILUE, Sana Etienne, Kouakou Martin DJE, and Lucien Patrice KOUAME. "Comparative Sensory Evaluation of Various Dishes (Pounded, Fried and Boiled Yam) Made from Two Varieties of Yellow-fleshed Yam ("Kangba" and "Kounougbé") and Three Commonly Consumed Varieties of Yam ("Bètè-bètè", "Krenglè" and "Kponan")." Biotechnology Journal International 29, no. 4 (2025): 61–79. https://doi.org/10.9734/bji/2025/v29i4786.

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This study evaluated the sensory qualities of dishes made from boiled, fried, and pounded yam, derived from two yellow-fleshed yam varieties ("Kounougbé" and "Kangba") and three cultivars ("Bètè-bètè", "Krenglè", and "Kponan"). The analysis revealed significant differences in the sensory characteristics of boiled yams. On the one hand, the "Kounougbé" variety received the highest scores for color (6.85 ± 0.81), firmness (7.15 ± 0.81 in mouthfeel), and fibrosity (7.15 ± 0.93), indicating its overall quality in these attributes. On the other hand, "Kangba" exhibited the best taste acceptability

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Podder, Rajib, Fakir Md Yunus, Nurjahan Binte Munaf, et al. "Sensory Acceptability of Multiple-Micronutrient-Fortified Lentils in Bangladesh." Foods 13, no. 24 (2024): 4081. https://doi.org/10.3390/foods13244081.

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In this study, panelists in rural Bangladesh (n = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed. Consumer responses varied significantly in the appearance of the uncooked lentils

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Terde, Sneha H., V. S. Dandekar, V. N. Patil, et al. "Studies on Sensory Attributes of Kulfi Blended with Coconut (Cocos nucifera L.) Kernel Extract and Enriched with Whey Protein Powder." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 311–20. https://doi.org/10.9734/ejnfs/2025/v17i51727.

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Aims: The study aims to develop and standardize the process technology for kulfi enriched with coconut kernel extract and whey protein powder. It focuses on evaluating sensory attributes like body and texture, flavour, colour and appearance and overall acceptability. The objective is to optimize ingredient levels to enhance nutritional value while maintaining traditional appeal. Study Design: The study follows experimental research and performed in a laboratory to develop and standardize kulfi enriched with coconut kernel extract, whey protein powder. The optimized formulation will be selected

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Javelosa, Judy, Kim Lorenz Detablan, Hazel Malayas, and Brian Focbit. "Level of Acceptability of Jarred Coconut Heart." Business Fora: Business and Allied Industries International Journal 5, no. 1 (2025): 51–58. https://doi.org/10.62718/vmca.bf-baiij.5.1.sc-0325-005.

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This study assessed the level of acceptability of jarred coconut heart among 50 Hotel and Restaurant Management (HRM) students from Iloilo State University of Fisheries Science and Technology in Dumangas, Iloilo. Conducted in a controlled food laboratory setting, the study utilized a purposive sampling technique to ensure that respondents possessed relevant knowledge in food preparation and sensory evaluation. A modified five-point Hedonic Scale was employed to measure acceptability in terms of odor, texture, color, saltiness, and overall perception. Data were analyzed using weighted mean and

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Cogan, Baris, Julia Tandetzki, and Birgit Milius. "Passenger Acceptability of Teleoperation in Railways." Future Transportation 2, no. 4 (2022): 956–69. http://dx.doi.org/10.3390/futuretransp2040053.

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In this survey-based study, passenger awareness and acceptability of potential teleoperation services in the railway domain were analyzed. The literature on the important factors for the acceptability of automated transport was reviewed. These factors were adapted to teleoperation in the railway domain. An online survey was conducted for obtaining passengers’ views on automated rail transport and the remote control of trains. A choice-based conjoint analysis was conducted to obtain user preferences regarding a potential teleoperation service. Overall, the teleoperation system and its capabilit

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Kaazan, P., T. Li, W. Seow, et al. "P232 Assessing effectiveness and patient perceptions of a novel electronic medical record for the management of inflammatory bowel disease." Journal of Crohn's and Colitis 15, Supplement_1 (2021): S281. http://dx.doi.org/10.1093/ecco-jcc/jjab076.358.

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Abstract Background There is an increasing prevalence of chronic disease worldwide, resulting in multiple management challenges. Inflammatory bowel disease (IBD) is an exemplar chronic disease requiring optimal longitudinal coordinated care. We propose that Crohn’s Colitis Care (CCCare), a novel IBD-specific electronic medical record intended to improve IBD care is effective and acceptable to patients. We aimed to assess both the effectiveness of CCCare for data capture and patients’ acceptability of CCCare. Methods Methods: The study was conducted at two tertiary Australian hospitals with ded

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Lakalay, Anna V., La Ega, and Gelora H. Augustyn. "Karakteristik Kimia dan Organoleptik Rengginang Formulasi Biji Hotong dengan Tepung Jagung (Zea mays L.)." Jurnal Agrosilvopasture-Tech 3, no. 1 (2024): 13–19. http://dx.doi.org/10.30598/j.agrosilvopasture-tech.2024.3.1.13.

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Rengginang hotong seeds are a traditional Indonesian snack made from Setaria italica seeds. Corn flour was added to rengginang hotong seed formulations to diversify the uses of dry corn seeds. This study aimed to determine the optimal formulation of rengginang hotong seeds with corn flour in terms of chemical and organoleptic properties. A randomized complete block design with three replications was used to evaluate five formulations of rengginang hotong seeds with varying proportions of corn flour (20%, 40%, 60%, 80%, and 100%). The chemical properties measured were water content, protein con

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El-Shamy, El-Sayed, Abd-Elhamid shaheen, and Haitham Hamza. "The Safety, Acceptability and Continuation Rate of Immediate Versus Delayed Insertion of Levonorgestrel Releasing Intrauterine System Following First Trimester Surgical Abortion: An Observational Study." SOJ Gynecology , Obstetrics & Women's Health 4, no. 1 (2018): 1–6. http://dx.doi.org/10.15226/2381-2915/4/1/00130.

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Objective: To assess the safety, acceptability and six-month continuation rate of immediate versus delayed insertion of the levonorgestrel releasing intrauterine system (LNG-IUS) following surgical termination of first trimester pregnancy. Methods: This prospective observational study was conducted on 180 patients who underwent surgical abortion and opted for LNGIUS and divided into two groups; immediate group=86 and delayed group=94. Pain scores, adverse effects, acceptability and continuation rate were recorded. Results: More patients in the delayed insertion group exhibited higher perceptio

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Maitem, Lanie, and Francis Kenneth Canono. "Development and Evaluation of a Senior High School Graduate Tracer System." Psychology and Education: A Multidisciplinary Journal 40, no. 6 (2025): 877–86. https://doi.org/10.70838/pemj.400610.

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This study explored the acceptability level of a newly developed senior high school graduate tracer system in Davao del Norte, which is important for improving the educational framework and helping students succeed after graduation. The aim was to develop this system and assess its acceptability in terms of usability, utility, and overall satisfaction. A quantitative approach focused on a descriptive research design that follows the Agile software development process model. The study included 99 senior high school teachers from some chosen public secondary schools in the Division of Davao del

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Abraham, Olufunmilola, Megha Patel, and Alison Feathers. "Acceptability of Health Kiosks Within African American Community Settings." Health Services Research and Managerial Epidemiology 5 (January 1, 2018): 233339281775221. http://dx.doi.org/10.1177/2333392817752211.

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Introduction: Health kiosks have been increasingly adopted to provide health-care services to those with limited access. Kiosks have the potential to reach people who may have undiagnosed health conditions or those who are not under regular physician care. Thus far, there is limited research assessing the usefulness of health kiosks in the community. This study aimed to explore the acceptability, usability, usefulness, and overall satisfaction of health kiosks in African American majority community settings. Methods: Two health kiosks were placed in predominantly African American low-income ar

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Appani, Laxman Kumar, Mamatha P., Satish Kuchi Venkata, and Madhumathi C. "Standardization of Protocol for Best Blending Ratio of Papaya cv. Red Lady and Guava cv. Allahabad Safeda Fruit Pulp for Preparation of Fruit Bar." International Journal of Biochemistry Research & Review 17, no. 3 (2017): 1–10. https://doi.org/10.9734/IJBCRR/2017/34077.

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The papaya and guava pulps were blended in the ratios of 100:0, 80:20, 60:40, 50:50 and 40: 60 in preparation of fruit bar and physicochemical analysis and sensory attributes were evaluated at zero (initial), 30 and 60 days of storage. Among the different blending ratios, fruit bar prepared with 60% papaya pulp + 40% guava pulp (T<sub>3</sub>) was selected as best ratio (combination) as the treatment had maximum score for sensory attributes i.e., overall acceptability (8.75). The microbial load recorded in the same treatment was also minimum (yeast and mould) and within safe levels for consump

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Valdez-Meza, Raymundo, Figueroa-Salcido, et al. "Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties." Foods 8, no. 8 (2019): 282. http://dx.doi.org/10.3390/foods8080282.

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Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attr

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Alugwu, Samson Ugochukwu, Brenda Unoma Alugwu, and Florence Obiageli Ifeanyieze. "Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean." Asian Food Science Journal 22, no. 12 (2023): 32–45. http://dx.doi.org/10.9734/afsj/2023/v22i12689.

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This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for

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Leite, Silvana Mari Belloli, Esther Morais da Silva Assunção, Anandra Vitória das Neves Gurgel Alves, et al. "Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes." PLOS ONE 17, no. 8 (2022): e0272852. http://dx.doi.org/10.1371/journal.pone.0272852.

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The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). Th

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