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1

Berketova, L., O. Ponomareva, and N. Pugacheva. "Application of organoleptical analysis methods for investigators selection and training." Bulletin of Science and Practice, no. 5 (May 14, 2017): 95–101. https://doi.org/10.5281/zenodo.579731.

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In order to maintain competitiveness, image and retaining consumers of food products, as well as with the aim of improving the quality of the food products in the food industry is organized the quality control of manufactured products not only in terms of security and physical and chemical indicators, but on organoleptic food quality. As is often the consumer to choose food products for their appearance, taste, olfactory qualities and texture. On the enterprises of food industry are designed and commissioned a laboratory to conduct sensory (organoleptic) tests. As well as the selection and training of tasters or testers to conduct research on organoleptic indicators of the quality of their food. All the research in the field of organoleptici based on the current international standards for the conducting organoleptic testing and analysis requirements of the test in the field of sensory analysis of food products. In particular to the requirements of the test include a study on gustatory, olfactory and visual sensitivity, and the definition of their vocabulary, and sensory memory. To determine taste sensitivity using a standard taste solutions (salt, citric acid, sucrose, monosodium glutamate), olfactory — food flavors, visual — food coloring test and Ishihara, vocabulary form with associations, synonyms and antonyms to the specific characteristics of food products. In the research process examined the requirements for selection of candidates for the testers to conduct sensory studies of food and food raw materials.
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Berketova, L., O. Ponomareva, and Е. Yelyaкina. "The standards used in the field of carrying out organoleptic tests." Bulletin of Science and Practice, no. 8 (August 15, 2017): 181–87. https://doi.org/10.5281/zenodo.842920.

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As science, sensory (organoleptic) analysis is based on the requirements for these tests, set out in the normative and technical documents of international and Russian standards, which reflect the requirements of the methodology of organoleptic test. These include a series of standards: GOST ISO, GOST R ISO, GOST R and GOST. According to all-Russian classifier of standards (OKS), these documents are in the group “67. Manufacture of food products” in particular in the subgroup “67.240 - Sensory analysis”. All normative documents in this area can be divided into several major groups that reflect and prescribe requirements in a particular segment of the touch research. These standards include: terms and definitions in the field of sensory analysis give a clear understanding of certain concepts, stimuli and sensations, the description of the investigational products; requirements for testers and experts who conducted a sensory test of products – requirements for sensory sensitivity (taste, olfactory, tactile and color) ability to describe the proposed products and characterize them in terms of quality indicators; requirements for the design of facilities for sensory research – the minimum necessary set of premises and suggestions for their layout requirements for kitchenware (utensils, rules of marking) and products (number of products for research and the procedure for its submission for testing) and methods of sensory analysis (discrimination, descriptive, using scales and categories). Considered normative documentation at the time of adoption and its validity: valid documents, which are introduced from July 2017 and entered in return current. The existing regulatory framework covers the requirements for all the basic directions for testing and obtaining reliable from a statistical point of view results that allow for a sensory analysis with a high degree of objective conclusions about the quality of the products.
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3

Megavitry, Rissa, and Slamet Widodo. "Effect of Red Dragon Fruit Substitution on Organoleptic of Choux Pastry Fillings." European Multidisciplinary Journal of Modern Science 26, no. 4 (2024): 99–103. https://doi.org/10.51699/emjms.v26i4.51.

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: Choux pastry is a dough made from wheat flour, margarine, water and eggs. Choux pastry has a golden yellow color with a soft texture. The purpose of this research are 1). To determine the best formulation for making variations of choux pastry filling with the substitution of red dragon fruit and 2) to determine the effect of substitution red dragon fruit to the choux pastry filling with a percentage of 25%, 50% and 75% toward the sensory quality of the choux pastry filling in in the aspects of color, aroma, texture, and taste. Object of this research is choux pastry filling with the substitution of red dragon fruit. Methods of data collection is through subjective assessment with sensory tests and liking tests. Data collection tool was 30 semi-trained panelists. The data obtained was analyzed statistically using the ANOVA test and further tested using the DUNCAN test. The result obtained from a single classification analysis of variance is that there is an effect of substitute red dragon fruit to the choux pastry filling with a percentage of 25%, 50% and 75% on the sensory quality of the choux pastry in the aspects of color, Aroma, texture, and taste. The substitution of red dragon fruit in making choux pastry filling at 25% is the best treatment with the favorability rating of color (6.12); Aroma (6.53); texture (5.94); and taste (6.53).
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Rahman, Andi Nur Faidah, Mulyati Tahir, alaluddin Haddada, Rasyidah Bakri, Amiruddin Hambali, and Asmaul Husnah. "Assessing the Effects of Diverse Germination Methods on Red Rice Quality: A Physicochemical and Sensory Approach." Current Research in Nutrition and Food Science Journal 13, no. 1 (2025): 258–70. https://doi.org/10.12944/crnfsj.13.1.17.

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Germination process is a crucial determinant of rice quality, which may be reduced due to improper post-harvest treatment. Therefore, this study aimed to determine the effect of red rice (RR) and unhusked dry rice (UDR) germination methods on the physicochemical and organoleptic properties of germinated RR. The approach consisted of two components, namely germination (RR and UDR) and soaking (water (W) and chitosan (C)), while sensory test was used to analyze rice quality. Physical analysis included color intensity, scanning electron microscopy (SEM), milled yield, and rice quality according to the Indonesian National Standard (INS). The chemical analysis included proximate levels, phosphorus, magnesium, gamma-aminobutyric acid (GABA), and antioxidant activity. The results showed that the highest organoleptic color, aroma, and texture were 3.37/5.00 (UDRW), 3.28/5.00 (UDRW), and 3.33/5.00 (UDRC). The physical analysis showed the highest percentage of head rice (87.63%) and milled yield (87.21%) was found in RRW. SEM test results showed that there were cracks on the surface of rice in all treatments, other properties were color intensity (a* 5.37) (RRC). The highest chemical analysis showed moisture content 11.53% (UDRW), ash 1.39% (Ungerminated rice), phosphorus 238.71 mg/100 g (RRC), magnesium 112.28 mg/100 g (RRC), protein 11.38% (Ungerminated rice), GABA 231.96 mg/kg (UDRC), fat 4.07% (UDRW), carbohydrates 78.34% (UDRC), and antioxidant IC50 636.04 ppm (RRC). The conclusion of this study was variations in germination methods significantly affected the physical and chemical characteristics of germinated RR. There was a significant increase in the levels of GABA, phosphorus, magnesium, milled yield, and rice quality. However, there was a significant decrease in fat, morphological structure, and antioxidant activity. The results showed no significant effect on sensory, carbohydrate, protein, ash, and moisture content.
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5

Meng, A. K., L. Brenner, and I. H. Suffet. "Correlation of Chemical and Sensory Data by Principal Component Factor Analysis." Water Science and Technology 25, no. 2 (1992): 49–56. http://dx.doi.org/10.2166/wst.1992.0034.

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The cause(s) of many taste and odor problems in drinking water remain unknown. If sufficient information about the problem is not available to develop a hypothesis, one can begin to develop a hypothesis to test by using correlation methods from data base information concerning the problem. This paper presents a method to develop a correlation between chemicals and sensory characteristics of.a set of water samples by Principal Component Factor Analysis. The correlations developed hypotheses for the causes of tastes and odors that must be further tested. A correlation indicates that a pattern is occurring between two data bases. In this case, the pattern is a change of a Chromatographie peak's detector response which parallels the sensory response of a flavor profile analysis panel for an organoleptic descriptor. The correlation must always be confirmed by sensory analysis. The results from an application of the method to data from the city of Philadelphia Water Department and Philadelphia Suburban Water Co. are shown. An evaluation of the results is described. The correlation between a sensory response and a chemical concentration in water was described by expanding the Weber-Fechner Law. The Weber-Fechner Law states that the odor intensity of a sensory descriptor is proportional to the logarithm of the concentration of the chemical associated with the odor. Two drinking water data sets from the Philadelphia Water Department and Philadelphia Suburban Water Co. were used to demonstrate the sensory-chemical correlation procedure. Correlations were observed. Clearly, a correlation indicates a possible relationship, a “presumptive result” that must be tested by sensory analysis to “confirm” if the relationship is true. A correlation indicates that a pattern is occurring between two data bases. In this case, the pattern is a change of a Chromatographie peak's detector response which parallels the sensory response of a flavor profile analysis panel for an organoleptic descriptor. The correlation must always be confirmed by sensory analysis as stated by the rules of scientific evidence.
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6

Fitriana, Wiwit Denny, Afsah Novitasari, Anna Qomariana, Chandra Sukma Anugrah, and Mohamad Fajril Islami. "Optimization Of Chicken Feather Waste Into High-Protein Chicken Feather Meal." JURNAL ILMIAH PETERNAKAN TERPADU 13, no. 1 (2025): 82. https://doi.org/10.23960/jipt.v13i1.p82-97.

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This study aims to process chicken feather waste into high-protein feather meal using a completely randomized design (CRD) experimental model. Four processing methods were applied: physical (P1), chemical with 12% HCl (P2), enzymatic with 0.4% proteolytic enzyme (P3), and chemical with 6% NaOH (P4). Proximate analysis included crude fiber, protein, moisture, ash, and fat content. An organoleptic test evaluated the color, texture, and odor of the meal. ANOVA and DMRT at the 5% level indicated significant differences between methods. The chemical method with 6% NaOH yielded the highest protein content (50.1%). Organoleptic data showed that all samples had similar sensory characteristics. The study concludes that the chemical processing method with 6% NaOH is the most effective in enhancing protein content, providing an optimal solution for economically and environmentally utilizing chicken feather waste.
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7

Mureșan, Andruța E., Simona Man, Sonia A. Socaci, et al. "Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects." Applied Sciences 14, no. 15 (2024): 6439. http://dx.doi.org/10.3390/app14156439.

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Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potential were also assessed. Aroma was characterized by a volatile compound analysis performed using ITEX/GC-MS for the by-products, the powder, and some muffins developed with the proposed functional ingredient. For the sensory analysis of muffins, the acceptability was evaluated using the hedonic test and texture analysis was done using the CT3 Texture Analyzer. The cytotoxic potential of the methanol extracts of the by-products ranged between 70.42 and 78.80%. The hedonic test revealed that the evaluators highly appreciated the aroma, which was attributed to the volatile compounds responsible for the pleasant aroma. The addition of 20% apple pomace powder led to similar texture and sensory scores to the reference samples.
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8

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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9

Посокина, Наталья Евгеньевна, Ольга Владимировна Бессараб, and Ольга Вячеславовна Карастоянова. "Application of sensory methods for assessing the quality and technological properties of plant raw materials." Food processing industry, no. 12 (November 27, 2022): 82–86. http://dx.doi.org/10.52653/ppi.2022.12.12.017.

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В настоящей статье рассмотрены методы оценки органолептических характеристик фруктов, овощей и грибов. Сенсорные методы можно условно разделить на гедонические и экспертные. Гедонические методы используются для исследования потребительских предпочтений, а также для оценки конкурентоспособности новых сортов, выводимых на рынок. Для потребительской оценки привлекаются необученные дегустаторы из разных возрастных групп. В отличие от потребительской, экспертная органолептическая оценка проводится обученными дегустаторами, прошедшими отбор по сенсорной чувствительности в соответствии с ГОСТ ISO 8586-2015 «Органолептический анализ. Общие руководящие указания по отбору, обучению и контролю за работой отобранных испытателей и экспертов-испытателей», что обеспечивает воспроизводимость результатов испытаний. Экспертные методы подразделяются на различительные и описательные. Различительные методы основаны на определении наличия или отсутствия какого-либо сенсорного раздражителя, а также оценке степени его интенсивности. К таким методам относятся метод парного сравнения, «дуо-три», «треугольник», «два из пяти», а также ранжирование. Описательные методы основаны на словесном описании органолептических характеристик продукта и подразделяются на непосредственно описательный, балльный (скоринг) и профильно-дескрипторный. Непосредственно описательный метод обычно используется с целью отнесения растительного сырья к товарным сортам в соответствии с требованиями стандартов. Балльный и профильно-дескрипторный методы применяются для выявления различий между сортами, исследования технологических свойств, а также оценки сроков и условий хранения. Сущность балльного метода заключается в оценивании внешнего вида, цвета, запаха, вкуса и текстуры растительного сырья по численной шкале, где максимальный балл означает полное соответствие, а минимальный - несоответствие требованиям технических документов. Сущность профильно-дескрипторного метода заключается в составлении органолептической характеристики (профиля) продукта с использованием терминов (дескрипторов), описывающих основные сенсорные свойства. Для указания степени выраженности тех или иных признаков используется балльная шкала, в которой минимальное значение соответствует отсутствию признака, а максимальное - наибольшей степени выраженности. Словарь дескрипторов для оценки фруктов, овощей и грибов обычно разрабатывается в рамках конкретного исследования, так как стандартизованные словари в настоящее время отсутствуют. This article discusses methods for assessing the organoleptic characteristics of fruits, vegetables and mushrooms. Sensory methods can be conditionally divided into hedonic and expert. Hedonic methods are used to study consumer preferences, as well as to assess the competitiveness of new varieties introduced to the market. For consumer evaluation, untrained tasters from different age groups are involved. Unlike consumer, expert organoleptic evaluation is carried out by trained tasters who have been selected for sensory sensitivity in accordance with GOST ISO 8586-2015 «Organoleptic analysis. General guidelines for the selection, training and supervision of selected testers and testers», which ensures the reproducibility of test results. Expert methods are divided into distinctive and descriptive. Distinctive methods are based on determining the presence or absence of any sensory stimulus, as well as assessing the degree of its intensity. These methods include: the method of pairwise comparison, «duo-three», «triangle», «two out of five», as well as ranking. Descriptive methods are based on a verbal description of the organoleptic characteristics of the product, and are divided into directly descriptive, scoring (scoring) and profile-descriptor. The direct descriptive method is usually used to classify plant materials as commercial varieties in accordance with the requirements of the standards. Scoring and profile-descriptor methods are usually used to identify differences between varieties, study their technological technological properties, as well as assess the terms and conditions of storage. The essence of the scoring method is to evaluate the appearance, color, smell, taste and texture of plant materials on a numerical scale, where the maximum score means full compliance, and the minimum score indicates non-compliance with the requirements of technical documents. The essence of the profile-descriptor method is to compile an organoleptic characteristic (profile) of a product using terms (descriptors) that describe the main sensory properties. To indicate the severity of certain features, a point scale is used, in which the minimum value corresponds to the absence of a feature, and the maximum value corresponds to the highest degree of severity. A vocabulary of descriptors for evaluating fruits, vegetables and mushrooms is usually developed as part of a particular study, as standardized dictionaries are not currently available.
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10

Atikah, Rahadatul Aysi, Juliana Siregar, Wiwik Gusnita, and Ezi Anggraini. "Analisis Perbandingan Kualitas Organoleptik Bolu Pandan Menggunakan Gula Pasir dan Gula Halus." Al-DYAS 4, no. 2 (2025): 1045–54. https://doi.org/10.58578/aldyas.v4i2.5900.

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This study is motivated by differences in the texture of sugar used in cake processing, particularly pandan sponge cake, where granulated sugar commonly used has a coarse texture and its impact on product quality has not been widely studied. The objective of the study is to analyze the effect of using granulated sugar versus powdered sugar on the quality of pandan sponge cake, covering aspects such as shape, volume, color, aroma, texture, and taste. This research is a true experimental study with three replications for each treatment. Data were collected through organoleptic tests using sensory evaluation methods by panelists to assess the cake quality based on predetermined indicators. Data analysis was conducted using the Independent Sample t-Test to determine significant differences between the two types of sugar. The results show that the use of powdered sugar significantly improves the volume, color, texture, and taste of pandan sponge cake compared to granulated sugar. These findings indicate that the choice of sugar type plays a crucial role in producing pandan sponge cake with superior sensory quality.
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Okwunakwe, Ada Florence, Peter Agorye Adie, Benjamin Asen Anhwange, and Charles Chukwuma Ariahu. "Sensory and Quality Evaluation of Sesame (Sesamum indicum) Seed-Based Salad Cream." Sahel Journal of Life Sciences FUDMA 3, no. 1 (2025): 207–16. https://doi.org/10.33003/sajols-2025-0301-25.

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Sensory and quality evaluation provides information on consumers’ perception and nutritional composition of a food product. This study was carried out to determine the nutritional composition, viscosity and sensory qualities of sesame seed-based salad cream containing varied quantities of acetic acid and sugar. Preliminary sensory evaluation using the Hedonic test was carried out on 12 samples to obtain 3 best products for analyses. Proximate, vitamin, mineral salt, fatty acid, amino acid composition and viscosity were determined using standard methods. A Preliminary sensory evaluation showed that sesame seed-based salad cream containing 0% acetic acid and 6% sugar, 2% acetic acid and 6% sugar, and 4% acetic acid and 4% sugar were the first three preferred products. Proximate analysis showed that the sesame seed-based salad cream samples had high fat content and low moisture and protein content. The samples had higher vitamin B3, copper, iron, zinc, and manganese contents. The essential fatty acid, aspartate, and asparagine contents of the samples were significantly different (P<0.05) from the commercial sample. The viscosity of the samples decreased with increasing shear rate, depicting a pseudoplastic behaviour. No significant difference (P>0.05) was observed in the organoleptic properties of all the samples evaluated.
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Seftiono, Hermawan, Adrian Hartanto, and Moh Taufik. "Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan." JURNAL AGROINDUSTRI HALAL 11, no. 1 (2025): 013–20. https://doi.org/10.30997/jah.v11i1.11525.

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Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory properties. The methods used in the sample extraction process are soaking, drying, bleaching, acidification, and grinding. The data obtained were then processed by one-way analysis of variance (ANOVA) at a 95% confidence level using Duncan's further test. The best formulation from the results of the organoleptic analysis is F3. This formulation has hedonic values for taste, aroma, texture, aftertaste, and overall, respectively, 3.52 ± 0.82, 3.18 ± 0.8, 3.9 ± 0.78, 3.73 ± 0.7, and 3.58 ± 0.31. This formulation showed good organoleptic values across all parameters, indicating its potential to be the best formula for producing jelly powder
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'Izzati, Farah Diba, Irma Isnafia Arief, Cahyo Budiman, and Zaenal Abidin. "Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela." Jurnal Ilmu Pertanian Indonesia 29, no. 4 (2024): 642–52. http://dx.doi.org/10.18343/jipi.29.4.642.

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This study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, microbiology, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of exploring the synergy between roselle yogurt and ice cream in varying proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yoghurt (P2) was optimal in physicochemical characteristics such as pH 5.47, total titratable acidity 0.74%, overrun 75.61%, and meltdown rate of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 µg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers' nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits. Keywords: roselle yoghurt ice cream, antioxidant activity, consumer health
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E.N., Okoronkwo, Nnam R.E., Adindu P.U., and Eke L.N. "Sensory, Proximate and Mineral Composition of Soymilk Made from Intermediate Soy Product." African Journal of Agriculture and Food Science 5, no. 3 (2022): 90–101. http://dx.doi.org/10.52589/ajafs-wzlw0ggh.

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This study was an attempt to produce soymilk from an intermediate Soy Product (ISP) to overcome the challenges of the traditional wet milling procedure. Seeds of Soybean (Glycine max) were dry-milled into soybean flour and constituted into soymilk by steeping the milled soybean flour sample into three different periods of SB1, SB2 and SB3 for 1hour, 3hour and 6hours respectively at ambient temperature. The steeped intermediate soy product was then finally processed into soymilk by filtering through a muslin cloth and each filtrate pasteurised at 700c for 30 minutes. The resulting soymilk from this process was then subjected to sensory, proximate and mineral analysis. A soymilk produced using the traditional (wet-milling) method, TPS and a commercial soymilk CBS was used as standard control. The mean values from the analysis were subjected to analysis of variance (ANOVA) at 5% level of significance using SPSS 17.0 for Windows. Significance was established at 95% confidence limit and mean were separated using Duncan test. Considering the organoleptic properties of the samples, sample CBS (commercial control sample) showed a significant difference from the rest of the laboratory samples in all the parameters evaluated (at P<0.05). However, samples SB1, SB2, SB3 and TPS were not significantly different from one another regardless of the processing methods and conditions. The proximate analysis from the soymilk samples showed that the sample steeped for 3hours (SB2) and sample TPS were significantly not different and had the highest values in protein (3.05%), fat (4.05%) and ash (0.50%) than all the other samples at (P<0.05); whereas the sample soaked for 6hours (SB3) was significantly higher in moisture content (84.45%) and Fibre (0.21%) and CBS was significantly higher in carbohydrate (15.67%). The mineral analysis of the soymilk also reviewed that the sample soaked for 3hours (SB2) was significantly higher in calcium (44.45Mg/100g), magnesium (48.86Mg/100g) and iron (1.11Mg/100g), whereas the sample soaked for 1hour (SB1) was significantly higher in zinc and copper (6.54 and 0.24Mg/100g) respectively. This work, therefore, reveals that soymilk of acceptable organoleptic, proximate and mineral qualities can be obtained using the method of an intermediate soy product (ISP).
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Sejati, Nawasari Indah Putri, and Rifai Agung Mulyono. "Karakteristik Bolu Kukus dengan Penambahan Ekstrak dan Kelopak Bunga Telang." Jurnal Akademika Baiturrahim Jambi 11, no. 2 (2022): 175. http://dx.doi.org/10.36565/jab.v11i2.503.

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Telang flower is a plant that has a health effect on the body. 10% telang flower can be used as a natural food coloring. Steamed cake is also a traditional food favored by community. Steamed cake usually uses synthetic food coloring to attract the consumers. This study aimed to examine the antioxidant capacity, chemical characteristics, and organoleptic properties of steamed cake with the addition of extract and petals of telang flower. This research using experimental approach conducted in April–December 2020. The product analyzed for antioxidant capacity using total phenol and DPPH methods, chemical characteristics with proximate analysis, and organoleptic properties using hedonic and rankings hedonic. Data were analyzed using ANOVA with Duncan Multiple Range Test. The results were the extract and petals of telang flower significantly affected the total phenol content and antioxidant activity of steamed cake with relatively fluctuating values. In addition, the addition of telang flower extract and petals in steamed cake increased the water content but decreased the fat content significantly, decreased the protein and ash content not significantly. While the value of fiber and carbohydrates are relatively fluctuating. Telang flower extract and petals also had no effect on sensory attributes such as color, taste, aroma, and texture of steamed cake. The products are liked by panelist. It was concluded that telang flower can be used as food coloring for steamed cake without changing the product’s organoleptic properties.
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Muslikh, Faisal. "Consumer Behavior Analysis as a Form of Pre-market Survey for the Black Pule (Alstonia spectabilis) Antimalarial Tablet Prototype." Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal) 10, no. 2 (2024): 150–59. http://dx.doi.org/10.22487/j24428744.2024.v10.i2.16986.

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Background: Malaria a disease caused by the protozoan parasite Plasmodium with a high incidence of spread that is still found in remote tropical places, especially areas around gardens, swamps, forests, and mines such as eastern Indonesia. The commonly used antimalarial drug chloroquine has experienced resistance, encouraging researchers to look for effective alternative treatments. Formulation development of Standardized Herbal Medicine (OHT) from black pule was carried out as a potential new alternative treatment as an antimalarial. Objectives: The purpose of this study was to determine the level of liking and quality assessment or characteristics of the prototype of antimalarial OHT tablets. Methods: The method used in this research is descriptive quantitative which aims to describe the panelists' perspective on the product and to analyze product marketing. In this research method includes hedonic test and hedonic quality test which is a series of organoleptic tests and consumer acceptance tests by tasting and observing the product followed by filling out a form according to what is felt and observed. Results: The results obtained from this research, namely the preference test of the overall characteristics of the prototype of antimalarial black pule tablets (Alstonia spectabilis) showed a good sensory impression and characteristics. The positive results obtained from all aspects have illustrated that the panelists have considerable interest in the prototype sample and assess that the prototype tablets are suitable for dissemination to the public. Conclusions: Based on the research, it can be concluded that the prototype of black pule (Alstonia spectabilis) tablets tested through hedonic and hedonic quality tests produced overall good results, characterized by the tendency of panelists to choose "Like" in the hedonic test of sensory impressions and positive values in the hedonic quality test.
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Yuliantini, Emy. "PENGARUH PENAMBAHAN AGAR-AGAR, ALGINAT DAN KERAGINAN TERHADAP DAYA SIMPAN DAN DAYA TERIMA ORGANOLEPTIK SUSU TEMPE." JURNAL MEDIA KESEHATAN 5, no. 2 (2018): 110–18. http://dx.doi.org/10.33088/jmk.v5i2.186.

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Tempe is the ancestral heritage of Indonesia are priceless. Unfortunately, it turns up the current status of soybean as part of the diet of Indonesian society has not appreciated as it should be. For those who like tempeh, tempeh consumed more because it's cheap. As for those who do not like, tempeh regarded as second-class food. Development of tempeh can be established range of food varied and creative, one soybean milk. But tempeh has a weakness, a bitter taste and sediment. Thus a processing technique that can reduce the weaknesses. One was the addition of gelatin as an emulsifier. Research Methods. This study is an experimental research by providing treatment in a sample of the addition of agar-agar, alginate, carrageenan on milk and tempe. The study was conducted with a completely randomized design (CRD). Further analysis of the obtained blue methilen statistically analyzed by One-Way ANOVA test with a significance level of 5% Two Way Anova test followed. As for the sensory data using a test like or Hedonic scale Scale Test with 30 panelists, and the data obtained is processed by Kruskal Wallis test with subsequent Mann Whitney test. Research. Results showed no effect of the addition of agar-agar, alginate and carrageenan to changes in methylene blue milk tempeh. In general, the organoleptic properties of soybean milk is the preferred milk with the addition of soybean agar instant. This study can be continued by looking at the effect of adding flavor to the milk's favorite tempe.
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Yuliantini, Emy. "PENGARUH PENAMBAHAN AGAR-AGAR, ALGINAT DAN KERAGINAN TERHADAP DAYA SIMPAN DAN DAYA TERIMA ORGANOLEPTIK SUSU TEMPE." JURNAL MEDIA KESEHATAN 5, no. 2 (2018): 110–18. http://dx.doi.org/10.33088/jmk.v5i2.186.

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Tempe is the ancestral heritage of Indonesia are priceless. Unfortunately, it turns up the current status of soybean as part of the diet of Indonesian society has not appreciated as it should be. For those who like tempeh, tempeh consumed more because it's cheap. As for those who do not like, tempeh regarded as second-class food. Development of tempeh can be established range of food varied and creative, one soybean milk. But tempeh has a weakness, a bitter taste and sediment. Thus a processing technique that can reduce the weaknesses. One was the addition of gelatin as an emulsifier. Research Methods. This study is an experimental research by providing treatment in a sample of the addition of agar-agar, alginate, carrageenan on milk and tempe. The study was conducted with a completely randomized design (CRD). Further analysis of the obtained blue methilen statistically analyzed by One-Way ANOVA test with a significance level of 5% Two Way Anova test followed. As for the sensory data using a test like or Hedonic scale Scale Test with 30 panelists, and the data obtained is processed by Kruskal Wallis test with subsequent Mann Whitney test. Research. Results showed no effect of the addition of agar-agar, alginate and carrageenan to changes in methylene blue milk tempeh. In general, the organoleptic properties of soybean milk is the preferred milk with the addition of soybean agar instant. This study can be continued by looking at the effect of adding flavor to the milk's favorite tempe.
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Nur, Fitriani UA, Yusuf Muhammad, and Pirman. "Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids." Indian Journal of Science and Technology 13, no. 7 (2025): 840–59. https://doi.org/10.17485/ijst/2020/v13i07/149883.

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Abstract <strong>Objectives:</strong>&nbsp;This research aims to determine the comparison of cocoa beans without fermentation and cocoa beans fermented dark chocolate products that meet the criteria as a health food based on the content of polyphenols and flavonoids with the aroma and taste that is liked by consumers. <strong>Methods/statistical analysis:&nbsp;</strong>The parameters tested on dark chocolate and cocoa liquor product are melting properties were determined using DSC (Differential scanning calorimeter), texture (TA-XT Plus Texture Analyzer), Colour lightness was measured using Hunter method (Chromameter), and total levels of polyphenols and flavonoids. In addition, the sensory analysis of aroma and taste using difference from control test methods. Statistical analyses were carried out with Design Expert Stat-Ease Version 11 for response surface methodology (DOE). Panelist data were subjected to analysis of variance (ANOVA) followed by Duncan&rsquo;s Multiple Range, with a significance level of 0.05. <strong>Findings:</strong>&nbsp;The results of this study showed that the content of polyphenols and flavonoids on cocoa liquor and the highest dark chocolate respectively amounted to 195.472 mg/g samples and 79.622 mg/g samples while the levels of flavonoid respectively amounted to 206.15 mg/g samples and 113.15 mg/g samples. Best quality produced from cocoa liquor and dark chocolate (100% cocoa beans without fermentation) is the viscosity of 10.49 &plusmn; 1.539 poise and 42.166 &plusmn; 14.936 poise, texture 5280 g Force/sec, color lightness 22.03 and 27.42, melting point 32.17 &deg;C. Based on the organoleptic test, dark chocolate products with a comparison of cocoa beans without fermentation and cocoa beans fermentation 25%: 75% have a better aroma and taste and more liked by consumers compared to other products. <strong>Applications:</strong>&nbsp;Mixing cocoa beans fermentation and without fermentation in the making of dark chocolate can increase the aroma and taste of dark chocolate, so it not only has functional properties as a healthy food but also has aroma and flavor that liked by consumers. <strong>Keywords:</strong> Cocoa Liquor, Dark Chocolate, Fermentation, Physicochemical Properties, Polyphenols.
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Ali, Md Jeshan, Mst Khadiza Khatun, Md Risad Sarkar, Adnan Shabbir, and Md Mahabubur Rahman. "Red seaweed, Gracilaria sp. a source of ingredients for the formulation of fish feed." Journal of Aquatic Research and Sustainability 01, no. 02 (2024): 18–22. https://doi.org/10.69517/jars.2024.01.02.0004.

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Recent research on aquafeed has focused on using low-cost and nutrient-rich non-conventional feedstuffs. So, seaweeds can be considered a non-conventional feed ingredient for the aquafeed industry. This study evaluated the potentiality of selected seaweed (Gracilaria sp.) enriched feeds by assessing their effects on the growth performance, feed utilization, carcass composition, and palatability of Hypophthalmichthys molitrix. The study was conducted for 90 days under four treatments in 12 cages set in a pond at the Department of Fisheries, University of Rajshahi, Bangladesh. Four test feeds were made where one was without seaweed designed as SW0 (control) and three were enriched with seaweed (Gracilaria sp.) at the rates of 5, 10, and 15%, which were designed as SW1, SW2, and SW3, respectively. Sampling was conducted biweekly to evaluate weight increase. At the end of the study, the mean weight gain (MWG), specific growth rate (SGR), survival rate, and feed conversion ratio (FCR) were estimated using standard methods. In addition, carcass composition (protein, lipid, carbohydrate, moisture, and ash content) and palatability indicators (flavor, taste, and texture) of the fish were evaluated by following AOAC and organoleptic sensory methods. Significantly higher MWG and SGR were found in the fish of SW2, followed by the fish of SW1 and SW0, and lower in SW3, whereas the FCR was found better in the fish of SW2 compared to other treatments. The results of chemical analysis showed no significant difference in carcass composition but relatively higher carcass protein and lipid recorded in the fish of SW2. For the palatability test, a significantly higher organoleptic score was recorded in the fish of SW2 while lower in SW0. The outcomes of the study suggested that including 10% Gracilaria sp. can be effective in diets for H. molitrix with no negative results on the growth, carcass composition, and palatability indicators.
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Shafaei Bajestani, Maryam, Seyed Amir Ali Anvar, Bahareh Nowruzi, and Leila Golestan. "Production of Cheese and Ice Cream Enriched With Biomass and Supernatant of Spirulina platensis With Emphasis on Organoleptic and Nutritional Properties." Iranian Journal of Veterinary Medicine 18, no. 02 (2024): 263–78. http://dx.doi.org/10.32598/ijvm.18.2.1005364.

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Background: Spirulina platensis contains natural pigments along with phenolic and flavonoid compounds that may be excreted to the supernatant in addition to biomass during culture. Objectives: We prepared enriched cheese and ice cream using biomass and supernatant of S. platensis microalgae extract. We aimed to evaluate these algae’s organoleptic and nutritional properties. Methods: After preparing a 30-day culture of Spirulina, different concentrations of its biomass and supernatant extract were prepared to enrich cheese and ice cream. In the next step, the physicochemical and antioxidant properties of the products were measured by FRAP (ferric reducing antioxidant power) and DPPH (2,2-diphenyl 1-picryl hydroxyl) methods. Expert evaluators performed the sensory analysis according to the Iranian national standard method in terms of color, odor, taste, texture, and general acceptance on a scale of 0 to 5. Finally, statistical analysis of the data obtained from each experiment was performed with a one-way analysis of variance three times using SPSS software, version 24. Results: The results showed that the content of protein, fat, ash, and biomass was higher in enriched foods. However, in enriched ice creams, the content of protein, fat, sugar, and aeration rate increased significantly compared to the supernatant. In addition, cheese and ice cream fortified with supernatant had significantly greater antioxidant activity than biomass. The results of the hedonic test showed that with increasing concentrations of these agents in fortified cheeses and ice creams, the level of satisfaction in odor, taste, color, texture, and general acceptance factors was increased. Conclusion: The study results showed that adding biomass and supernatant of S. platensis to ice cream and cheese increased the nutritional value and improved the taste of these foods. Because these substances play an essential role in children’s diet, this microorganism can be used to combat malnutrition and a diet without micronutrients.
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Kushargina, Rosyanne, Inne Indraaryani Suryaalamsah, Rimbawan Rimbawan, Mira Dewi, and Evy Damayanthi. "Pengaruh fermentasi dan penambahan gula pada organoleptik minuman kombucha bunga telang (Clitoria ternatea L.)." Jurnal SAGO Gizi dan Kesehatan 5, no. 1 (2023): 44. http://dx.doi.org/10.30867/gikes.v5i1.1243.

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Background: Telang flower (Clitoria ternatea L.) is a plant with a high antioxidant content that can be used as a functional drink in tea. That can be fermented to produce Kombucha, which is rich in antioxidants and organic acids. Objectives: This study aimed to develop a formula for Telang flower kombucha and evaluate its organoleptic properties. Methods: In a Completely Randomized Design (CRD) experiment, this research was conducted at the Food Processing Laboratory of the Bachelor of Nutrition Study Program, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, from December to March 2023. Sugar was added to the fermentation process at varied concentrations (20%, 30%, and 40% w/v), while Telang flower tea was the control. Fifty-two untrained panellists participated in the hedonic quality evaluation, which included the evaluation of color, aroma, taste, and overall preference. The data were examined with the Kruskal-Wallis and Mann-Whitney tests.Results: The sensory evaluation demonstrated statistically significant (p=0,000) differences in color, aroma, and taste between the control and the three sugar-added treatments. Kombucha's color and aroma characteristics with 20% and 30% sugar additions were significantly different (p&lt;0,05). However, the taste characteristics were not significantly different. The color of Kombucha with 20% and 40% sugar additions were not significantly different, nor was the aroma with 30% and 40% sugar additions. According to the hedonic test analysis results, panellists preferred adding 40% sugar over other treatments. Hence this formula was selected for this study. Conclusion: Telang flower kombucha's organoleptic properties are strongly influenced by the fermentation process and the amount of added sugar. Further research is needed to explore its bioactive compounds and health benefits.
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Allen, J. E., Beleya, E. A., and Eze, N. M. "EFFECT OF PROCESSING METHODS ON THE NUTRIENT COMPOSITION OF COCOYAM VARIETIES (XANTHOSOMA SAGITTIFOLIUM, COLOCASIA ESCULENTA AND COLOCOSIA ANTIGUORUM) AND SENSORY PROPERTIES OF THEIR SOUPS." Nigeria Journal of Home Economics (ISSN: 2782-8131) 10, no. 7 (2022): 254–61. http://dx.doi.org/10.61868/njhe.v10i7.149.

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The purpose of the study was to explore the effect of different processing procedures on the nutrient contentof three different cocoyam varieties (Xanthosoma sagittifolium, Colocasia esculenta and Colocosiaantiguorum) as well as the sensory qualities of their respective soups. The different varieties of Cocoyamwere processed into flour, made into paste and formed into dough before analyzed for proximate and mineralcontent according to conventional procedures. Soups were also prepared using the flour, paste and doughfrom the different cocoyam varieties. The soups were evaluated for their organoleptic qualities. The datagenerated were subjected to analysis of variance and Turkey’s test was used to differentiate between themeans. The result showed that moisture ranged from 6.17 to 8.00 percent, ash was between 0.59 and 5.73percent, protein content was between 0.25 and 4.25 percent, fat was between 0.26 and 1.39 percent, crudefibre was between 2.65 and 14.70 percent and carbohydrate ranged between 15.83 and 74.02 percent. Therewas a statistically significant difference (p &lt; 0.05) in the proximate composition of the samples based onvariety and processing techniques. The potassium content ranged from 5467 to 7961 mg/100g, calcium wasbetween 15.00 and 64.00 mg/100g while iron was between 10.50 and 47.90 mg/100g. The sensory qualitiesof the soups revealed that colour ranged from 4.00 to 7.50, taste ranged from 4.60 to 7.75, thickness wasbetween 3.15 and 6.85, flavour ranged from 4.35 to 7.00 overall acceptability ranged from 4.60 to 7.05. Thesoups thickened with Colocasia antiguorum dough had the highest rating for its thickness while soupthickened with Colocasia esculenta dough had the highest mean rating colour, taste, flavour and overallacceptability and was the sample that was most preferred. There was no discernible difference in theacceptability of the soups prepared using dough made from the three varieties of cocoyam. Based on thefindings of the study, dough from Colocasia esculenta can be used to thicken soups.
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Santi, Sherly Maureta, Mitha Faula Rusdiyana, Ria Novita Sari, et al. "Acceptability of Grasshopper Nugget Flour as a High-Protein Functional Food." Health Dynamics 2, no. 4 (2025): 143–48. https://doi.org/10.33846/hd20402.

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Background: Nugget products enhanced with locust flour are being explored as a novel source of functional food due to their high protein content, which plays a vital role in maintaining human health. Locusts, commonly consumed in parts of Africa and Asia, offer a promising alternative protein source. This study investigated the consumer acceptability of nuggets formulated with grasshopper flour as a nutrient-dense, functional food option. Methods: A Completely Randomized Design (CRD) was employed, and data were analyzed using the Friedman Test to assess differences among treatments. If significant differences (p &lt; 0.05) were found, further analysis was performed with the Wilcoxon Test through SPSS version 20. Organoleptic evaluation was carried out by 30 semi-trained panelists. The nugget formulations tested were: P1 (100% tapioca flour, 0% grasshopper flour), P2 (95% tapioca flour, 5% grasshopper flour), and P3 (85% tapioca flour, 15% grasshopper flour). Results: Findings indicated that P1 (without grasshopper flour) received the highest scores in terms of color and aroma. For texture, both P1 and P2 (5% grasshopper flour) were equally preferred. In terms of taste, P1 remained the most favored. Conclusion: Overall, nuggets without any addition of grasshopper flour (P1) achieved the highest level of acceptability across all sensory attributes.
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Mariotti, Roberto, Estefanía Núñez-Carmona, Dario Genzardi, Saverio Pandolfi, Veronica Sberveglieri, and Soraya Mousavi. "Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors." Sensors 22, no. 19 (2022): 7164. http://dx.doi.org/10.3390/s22197164.

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Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography–mass spectrometry with solid-phase micro-extraction detection (GC–MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC–MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.
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Ahmed, M. "Effect of Curing Period, Plant Hormone and Storage Conditions on the Sensory Quality of Fried Potato (<em>Solanum tuberosum</em> L.) Chips." Journal of Agricultural Sciences – Sri Lanka 19, no. 2 (2024): 285–304. http://dx.doi.org/10.4038/jas.v19i2.10021.

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Purpose: In developing countries, 40-50% of horticultural produce is lost yearly due lack of adequate cold chain technology which necessitates the search for a means of storing this produce under ambient conditions with minimal loss to both nutritional and sensory qualities. This study was conducted to assess the effect of the curing period, Abscisic Acids (ABA) levels and storage conditions on the sensory attributes of fried potato chips after 12 weeks of storageResearch Method: The experiment was a Split-Split-Plot Design (SSPD) with curing period, storage condition and ABA rates allocated to the main plot, subplot and sub-sub-plot respectively. Treatments were replicated three times; each consisting of 20 potato tubers, and data on sensory properties were taken at the end of the storage period. The data were subjected to Analysis of Variance (ANOVA) using Genstat Discovery Edition. Means that showed significant differences were separated using Duncan’s Multiple Range Test (DMRT) at a 0.05% level of probability.Findings: The results showed that curing, storage conditions and ABA rates had a highly significant influence on the organoleptic quality of fried potato chips after storage for 12 weeks under ambient storage conditions. Thus for the best sensory quality of fried potato chips in the study area, tubers should be treated with 4 ppm ABA, cured for seven days, and stored under a shaded pit or heap storage method.Research Limitations: The study evaluated the influence of curing, ABA and storage methods on the sensory attributes of fried potato chips under ambient conditions. The experiment is limited to four curing periods, three ABA rates, three storage conditions and one potato variety (cv Marabel).Originality/Value: This research offers a solution to the distressing problem of huge postharvest loss of potatoes in most developing countries due to a lack of reliable power supply, financial resources and the technical know-how to deploy modern technologies for postharvest management of potato tubers.
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Suasin, Mikaela Mae, Mikhaela Camille Tanael, Lea Vanessa Jaro, et al. "Preformulation studies of an emulsion containing commercially available argan oil." SciEnggJ 17, Supplement (2024): 374–78. http://dx.doi.org/10.54645/202417supbyp-48.

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Background: Argan oil has gained popularity in recent years due to its potential anti-inflammatory and antioxidant properties. The present pre-formulation study sought to investigate the suitability of using commercially available argan oil as a unique pharmaceutical emulsion formulation for oral consumption. This research aimed to develop an efficient pre-formulation strategy for oil-in-water emulsion containing argan oil and optimize the formulation's optimum stability as a pharmaceutical dosage form. Methods: Various analytical and physical characterization techniques were employed in making an emulsion, such as organoleptic analysis, pH level, viscosity, particle size distribution, gravimetric test, and dye method test. The three formulations (A, B, and C) gave different results for the sizes of oil droplets, appearance, taste, and compatibilities. Results: Among the tested formulations, formulation A, containing 5 ml argan oil, exhibited a cloudy white appearance, hazelnut-like taste and texture, higher oil retention, and improved droplet size dispersion (0.58 μm - 116.21 μm). The results indicated that all three formulations have acidic pH values 4.82-5.84. Conclusion: Formulation A demonstrated notable attributes, making it the optimal choice for the oil-in-water emulsion containing argan oil. Addressing compatibility concerns and assessing sensory attributes, pH levels, and particle size distribution successfully achieved the desired pharmaceutical elegance, laying a promising foundation for developing stable and effective oral emulsions.
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Арабулі, С. І., Н. П. Супрун, Л. Очеретна та А. Т. Арабулі. "ДОСЛІДЖЕННЯ ПОКАЗНИКІВ СЕНСОРНОГО КОМФОРТУ ТЕКСТИЛЬНИХ МАТЕРІАЛІВ ДЛЯ ЛІКАРНЯНОЇ ПОСТІЛЬНОЇ БІЛИЗНИ". Bulletin of the Kyiv National University of Technologies and Design. Technical Science Series 142, № 1 (2020): 38–49. http://dx.doi.org/10.30857/1813-6796.2020.1.4.

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Investigation of the influence of textile materials structure of different raw materials for hospital bedding on the ability to provide sensory comfort and durability. Theoretical and experimental investigations are based on the main positions of textile materials science. Sensory comfort and durability of textile fabrics were evaluated by thermal and mechanical properties. The measurement of thermophysical characteristics was carried out on the ALAMBETAinstrument, the abrasion resistance was determined on a Pilltester type 14. The strength of textile materials, the tangential resistance, the flexural rigidity and the resistance of dyeing to dry friction were determined by standardized methods. A comparative analysis of the sensory comfort of traditional textile materials for hospital bedding and fabric with bamboo fibers was carried out, which is determined by the mechanospecific sensations of skin receptors on the surface texture of the material, its roughness, stiffness, the feeling of cold or warmness when touching.Their thermophysical properties are determined, the evaluation of the feeling of cold or heat when touched is made according to the indicator "thermal absorption coefficient". By the method of an inclined plane the differences of the texture of dry and moisten studied fabrics was analyzed. The results of the wear resistance indicated that all fabric samples have high abrasion resistance; on part of the test specimens after 1200 cycles appearednap, on mixed fabric – piles.The values of strength and bending stiffness were determined and the effect of 5 washing cycles on these indices was determined. The resistance of the dye to the action of dry friction of all investigated materials is 5 points. The comparative analysis of the values of the coefficients of thermal absorption made it possible to evaluate the feeling of cold or heat when touched, which coincide with the results of the provided organoleptic determinations.It has been experimentally proven that the assortment of cotton and mixed textile fabrics used now for bedding can be supplemented with bamboo fiber materials that provide a high level of sensory comfort and durability. A new range of textile materials for bed linen has been proposed, taking into account the requirements of sensory comfort and durability.
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Thérèse, Biassala Eliane, Bopoundza Christian Feueltgaldah, Kiminou Ngounga Célestine, Loumouamou Bob Wilfrid, Nzamba Nouch De Sainty, and Dzondo Gadet Michel. "Evaluation of Nutritional Value and Sensory Analysis of a Composite Flour for Porridge and Biscuits Formulated by Four-Factor Mixing Plan." International Journal of Biochemistry Research & Review 33, no. 6 (2024): 478–86. http://dx.doi.org/10.9734/ijbcrr/2024/v33i6929.

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Objective: The aim of this work is to formulate a composite flour for porridges and biscuits based on plantain (musa paradisiaca), maize (zea mays), sesame (sesamum indicum) and N'sangui (pellonulla leonensis ) in order to diversify the sources of nutrients in infant flours. Design of the study: the plant and fish materials were purchased and processed between 15 September 2022 and February 2023, followed by analyses in two laboratories at the site. Methodology: A mixing plan was carried out with the different flours of each material using well-defined methods. Biochemical analyses were carried out on the composite flour formulations obtained. The porridge and biscuit preparations were subjected to organoleptic tests. Results: The biochemical results of these formulations revealed that the nutrient levels vary from one formulation to another, the humidity level between 10 and 11%, ash between 1.8 and 4.82%, lipids between 6.6 and 16.75%, carbohydrates between 54.55 and 64.10%, proteins between 10.29 and 15.52% and energy values between 374 and 430.47kcal. The formulation coded F6 has the nutrient levels included in the range allowed by the World Health Organization standards on infant flours. The static test carried out on the porridges prepared from the different formulations produced showed that there is no significant difference in the appearance, smell, and taste of the porridges and a significant difference was noted on the color and overall acceptability. The sensory profile carried out on the biscuits prepared from the most appreciated formulation F5 of the porridges was highly appreciated by the tasters. Conclusion: Overall, all formulations are close to the standards in force. The formulation coded F5 stood out as the most appreciated of the others.
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Saeed, Prince Musah, Guy Eshun, Kutum Comfort Madah, Gifty Williams, and Nana Ama Frimpomaa Agyapong. "Nutrient Content and Organoleptic Qualities of “Brukina” Prepared with Corn Agglomerates and “Brukina” Prepared with Millet Agglomerates." Current Journal of Applied Science and Technology 44, no. 6 (2025): 205–18. https://doi.org/10.9734/cjast/2025/v44i64569.

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Background: Brukina is a traditional fermented milk beverage in Ghana that is frequently drunk for its flavour and alleged nutritional advantages. There is, however, little scientific research comparing the nutritional value of various cereal preparations. Fermented milk with millet agglomerates, locally referred to as “Brukina” or “Burkina,” is a minimally processed beverage often consumed by most Ghanaians as a snack. It has a high nutritional value, consisting of proteins, essential vitamins, dietary fibre, carbohydrates, fats, and minerals. Aim: Fermented milk with cereal agglomerates, locally known as 'Brukina', is a widely consumed beverage in Ghana. This study aimed to develop, evaluate and compare the nutrient content and organoleptic qualities of 'Brukina’ made with millet agglomerates and that made from corn agglomerates. Methodology: Proximate analysis was determined using standard AOAC methods, whereas mineral nutrient content was determined using Flame Atomic Absorption Spectroscopy (FAAS). The fatty acid content was determined using Gas Chromatography-Mass Spectrometry (GC-MS), while the pH was measured using a pH meter. A consumer sensory test was performed using a 9-point hedonic scale to assess consumer likability. The products were relatively rich in carbohydrates (38.34% - 57.79%) but recorded relatively low ash content (0.53% - 0.88%) and low protein content (2.06% - 3.46%). Moisture content ranged between 23.42% and 34.55%. ‘Brukina’ from corn (BPC) recorded the highest crude fat content of 14.14%, while the lowest crude fat content was recorded by ‘Brukina’ from millet (BPM) (3.39%). Results: The crude fibre results also ranged between 5.06% and 11.19%, with Street-Sold ‘Brukina’ (SSB) recording the highest and BPC recording the lowest. Concentrations of magnesium (19.94 - 23.12 mg/100g) and potassium (15.02 - 16.5 mg/100g) were higher compared to iron and calcium concentrations of 0.56 - 6.42 mg/100g and 1.64 - 2.00 mg/100g, respectively. The concentration of sodium ranged from 7.23 to 7.55 mg/100g. The samples had pH values ranging from 3.6 to 4.47. BPC was found to be more acidic compared to SSB and BPM. All the ‘Brukina’ samples contained both saturated and unsaturated fatty acids. Conclusion: The consumer acceptability test, using a 9-point hedonic scale, recorded values between 7.06 and 8.16. The results from this study showed that ‘Brukina’ made with corn agglomerates also had high acceptability and could be exploited for income generation. The study also revealed that the “Brukina” samples were rich in nutrients and could serve as a significant source of energy for consumers.
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Syukri, Daimon, Diana Sylvi, and Siska Fitri Ramadani. "EFFECT OF VARIOUS COOKING METHODS ON QUALITY AND SENSORY CHARACTERISTICS OF TEMPEH MADEFROM SOYBEANS AND CORN." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 3, no. 02 (2022): 87–113. http://dx.doi.org/10.25077/aijans.v3.i02.87-113.2022.

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One variation of tempeh products is using corn. Tempeh made form soybeans with the addition of corn has obtained the best treatment with a ratio of soybean : corn namely (80 : 20)%. There is no research that discusses the character of soybean tempeh with the addition of corn during the processing. This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. The ratio of soybean and corn used is (80;20)%. The research method used is an experimental method with descriptive analysis. The study was carried out with 4 treatments namely control, boiling tempeh at 100°C for 10 minutes, fryingat 162°C for 3 minutes, steaming at 90°C for 10 minutes, 3 replicates. Chemical analysis was carried out namely water content analysis, ash content, fat content, protein content, carbohydrate content, crude fiber content, total carotene and antioxidant activity of tempeh. Then the organoleptics test was carried out on the level of preference of the panelists on the parameters of aroma, color, taste and texture of tempeh. The results showed that the best cooking method was in treatment C, frying tempeh at a temperature of 162°C for 3 minutes with a moisture content of 41,33 %. Ash content of 1,43 %, fat content 33,60%, protein content of 17,80 %, carbohydrate content is 6,65%, total carotene is 7,67%, crude fiber contane is 5,75%, % inhibition is 23,85%. Sensory assessment of tempeh with several cooking methods, the most preferred, namely in treatment C (Frying at 162°C for 3 minutes) with aroma 4,25 (likes), color 4,20 (likes), taste 4,00 (likes)and texture 4,(30 likes).
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TKACHENKO, Alina. "RESEARCH OF CONSUMPTION PROPERTIES OF ORGANIC SYRUPS." Herald of Khmelnytskyi National University. Economic sciences 308, no. 4 (2022): 216–22. http://dx.doi.org/10.31891/2307-5740-2022-308-4-34.

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The paper presents the results of research on organoleptic parameters, glycemic index, nutritional value and safety indicators of organic syrups. Organoleptic characteristics of syrups (taste, aroma, color and appearance) were studied by sensory analysis. Determination of glycemic index and nutritional value was carried out on the basis of analytical data by comparison. To study the content of toxic elements in the products used conventional methods: lead and cadmium were determined by the atomic absorption method, mercury – by the method of flameless atomic absorption. The objects of the study are: organic maple syrup “Maribel” 330 g (250 ml), country of production – Canada; organic agave syrup “Bio syrop z agawy” (650 g) – country of manufacture Mexico; Horizon organic rice syrup (450 g) is a country of production in the Netherlands. It was found that all the studied syrups have a pleasant taste and aroma, and the addition of organic syrups to the recipes of flour products can improve their organoleptic properties, giving an exotic flavor. Rice syrup has the highest glycemic index among the studied syrups (98). The lowest glycemic index is characterized by agave syrup (17), but such a low glycemic index is characteristic only of agave syrups of Mexican origin. The energy value of sugar and rice syrup is the same and is 396 kcal. At the same time, the lowest caloric content is a sample of maple syrup – 262 kcal. The same syrup contains the lowest amount of carbohydrates – 67.5 g / 100 g. Agave syrup contains slightly more carbohydrates – 76.37 g / 100 g. The fat content in syrups is very limited and contains 0.20 g / 100 g in maple and rice syrups, and agave syrup – 0.45 g / 100 g. The protein content of maple syrup is absent, and agave syrup and rice syrup are almost invisible – 0.09 g / 100 g and 0.60 g / 100 g, respectively. In terms of the content of heavy metal salts in syrups, the products can be considered safe. The lead content is the lowest in maple syrup (0.03 mg / kg), and the cadmium and mercury content is the same in all test samples and is 0.01 mg / kg and 0.001 mg / kg for each sample, respectively. Further research is planned to create recipes based on organic syrups and analysis of nutritional and biological value based on them.
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Indriyani, Merry, Yuli Hartati, Sartono Sartono, and Afriyana Siregar. "Karakteristik Sifat Sensori dan Daya Terima Cookies Substitusi Tepung Ubi Ungu Dan Tepung Sukun." JGK: Jurnal Gizi dan Kesehatan 2, no. 2 (2022): 139–49. http://dx.doi.org/10.36086/jgk.v2i2.1322.

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Background : Cookies are a type of pastries made from a soft and crunchy dough, high in fat content, and when broken, the cross-sectional texture is not too dense. Cookies with the substitution of purple yam flour and breadfruit flour which are rich in fiber are also very suitable to be consumed as a snack for diabetes mellitus patients. Purpose: The purpose of the study was to determine the acceptance test of purple sweet potato flour and breadfruit flour cookies as a snack in patients with type II diabetes mellitus. Methods: This study used an experimental study with a non-factorial Completely Randomized Design (CRD). Using Organoleptic Test with a panel of 50 people. Determination of nutritional value and fiber using proximate analysis and fiber analysis. Acceptance test using Friedman test. Results: The selected purple sweet potato and breadfruit flour cookie formulations were F1 (30 grams of purple sweet potato flour and 10 grams of breadfruit flour) with an energy content of 497.35 Kcal, 8.5% protein, 29.79% fat, 48 carbohydrates, 81%, 10.79% moisture content, 2.11% ash content, and 13.17% fiber in 100 g cookies. Based on the Friedman test, there is a relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of aroma (p = 0.031) and taste (p = 0.006). Meanwhile, in terms of color and texture, there was no relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of color (p = 0.836) and texture (p = 0.977). Conclusion: purple sweet potato flour and breadfruit flour cookies can be used as an alternative snack for people with diabetes mellitus.
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Anaemene, Doris I., John A. Daramola, and Omotolani A. Adejare. "Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder." Dutse Journal of Pure and Applied Sciences 9, no. 2b (2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.

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Undernutrition among young children during the complementary feeding is high. Quality cereallegume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the physicochemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea, carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was analysed using Analysis of variance (ANOVA) and significant means were separated via Duncan’s multiple range test at p&lt;0.05. COMPIF AND COMPIM were comparable in nutrient contents except in beta-carotene, lysine and methionine. Both formulated diets compared favourably with the commercial complementary food in crude protein, ash and moisture contents but had significantly (p&lt;0.05) lower calcium and iron values. COMPIF had the highest lysine (0.57%) and methionine (0.21%) contents as well as lower anti-nutrients content compared to COMPIM. COMPIF had lower Water Absorption Capacity (WAC) and viscosity than COMPIM (86.67 mg/100 g; 9.50 ml/s vs 93.75%; 13.30 ml/s). COMPIM was rated higher than COMPIF in terms of taste, aroma and overall acceptability. The maize-pigeon pea complementary food fortified with fish was better than the one fortified with milk in terms of beta-carotene, lysine, methionine, functional and anti-nutritional properties but was less accepted. Further work is needed to improve the organoleptic properties of complementary foods fortified with fish.
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I., F. Okonkwo, and C. Alor Jenny. "Effect of Processing Methods on the Nutritive Value of Ugba (Pentaclethra Macrophylla Benth)." International Multispeciality Journal of Health 8, no. 8 (2022): 08–16. https://doi.org/10.5281/zenodo.7110922.

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<strong>Abstract</strong><strong>&mdash;</strong> &ldquo;Ugba&rdquo;, an indigenous Nigerian fermented food condiment is rich in protein, dietary fibre and minerals. Traditional processing method reduces the level of nutrients and minerals in the processed Ugba after long boiling. This study was therefore undertaken to determine the effects of processing methods on nutritional composition of Ugba. The control sample (Cl) was compared with the samples processed with Potash (Ps), Unripe Paw Paw (Pw1), Dry ashed Plantain peels (Pp2), Dry ashed Palm waste (Ag1) and Oil palm waste Og1. The isolation of microorganisms and determination of viable counts were achieved by culture methods and two of the isolated organisms were identified using Molecular studies. Mineral composition of all the samples was determined using the Atomic Absorption Spectrophotometric method. Proximate analyses of raw and processed samples were also evaluated following the official methods of Association of Official Analytical Chemists. The shelf life study of Ugba, was also done using different preservation treatments which include Sun drying, Oven drying, Refrigeration and Freezing. Organoleptic evaluation test was carried out for the processed samples using a 9-point Hedonic scale analysis on a 27- member panel. The data was statistically analysed using one way analysis of varianc&shy;&shy;e (ANOVA). The microorganisms isolated from Ugba sample were noted as to ascertain the organisms involved in fermentation. They include Bacillus subtilis, Bacillus licheniformis, Micrococcus varians, Enterobacter asburiae and Escherichia coli. The result of the total viable counts in (cfu/ml) were 2.79 &times; 10<sup>9</sup>, 2.60 &times; 10<sup>9</sup>, 2.68 &times; 10<sup>9</sup>, 2.61 &times; 10<sup>9</sup>l, 2.5 &times; 10<sup>9</sup>l and 1.97 &times; 10<sup>9</sup> for samples Cl, Ps, Pw1, Pp2, Ag1 and Og1 respectively after 72 hours fermentation. The result of the Proximate analysis showed an increase in protein, moisture and ash content and a decrease in carbohydrate, crude fat and crude fibre for the samples at 72 hours of fermentation. Mineral composition result showed that Sample Ag1 had the highest amount of calcium (33.422 mg/100g) and zinc (2.44 mg/100g) while sample Ps had a little trace of lead (0.003 mg/100g) at 72 hours fermentation. An increase in pH and temperature during fermentation were recorded for all the samples. At the end of the preservation period, the oven dried Ugba was able to retain some amount of microorganisms that can be used as starter culture and was the best preservation method recorded. The result from sensory assessment showed that the sample processed with Ash Ngu (Ag1) was most preferred followed by sample Ps in terms of overall acceptability. The results of this study showed that sample Ag1 was most preferred by the panellist and also had the highest amount of protein and calcium which is highly desired to supplement the nutritional requirement of the populace.
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Rigal, S. "Odour and flavour in waters: quantitative method for a new european standard." Water Science and Technology 31, no. 11 (1995): 237–42. http://dx.doi.org/10.2166/wst.1995.0441.

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In the majority of the European Community, the assessment of odours and flavours in water supplies are carried out only by sensory analysis. Consequently it is essential for institutes and water companies to use the most accurate method in evaluating odour and flavour in drinking water. Until recently, most of the European countries had their own method or national Standard. Due to the requirements for odour and flavour in EC Directive 80/778 on drinking water quality, applicable throughout Europe, there was a need to standardise their method of evaluation. At the time, no ISO Standard for flavour and odour existed. Moreover, since the materials intended for contact with drinking water must not induce organoleptic problems, manufacturers of pipes, fittings and coatings are also concerned in a standardization. This paper presents the state of the art for flavour and odour evaluation in European countries and the next European Standard for these parameters. The Standard will be based on the dilution method to obtain a threshold flavour number (TFN) and a threshold odour number (TON) of a water. The principle is to compare the successive dilutions of water samples with a reference water. Several methods can be used, for example paired and triangle test, forced and unforced choice. The Standard also includes the selection, training and calibration of panellists. This Standard was elaborated within the scope of CEN/TC 230 “Water Analysis”, and was achieved through the active participation of experts from water institutes, water companies and manufacturers of materials.
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Henry-Unaeze, H. N., and C. F. Daniel. "Evaluation of the chemical composition and sensory properties of soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juices and blends." Journal of Dietitians Association of Nigeria 12 (February 1, 2022): 5–12. http://dx.doi.org/10.4314/jdan.v12i1.2.

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Background: Fresh fruits contain numerous nutrients that are essential for good health. Their highly perishable nature and prevalent poor preservation methods contribute to enormous losses in national income. The combination of different fruits in juice making will reduce spoilage, increase fruit intake, nutrient density and variety in food consumption.&#x0D; Objective: The study evaluated the chemical composition and sensory properties of juices and blends prepared from Soursop (Annona muricata) and Watermelon (Citrullus lanatus) fruits.&#x0D; Materials and methods: Fresh Soursop (S) and Water melon (W) fruits were purchased from Ndioro market in Ikwuano Local Government Area of Abia State Nigeria. The fruits were washed with clean tap water and systematically processed into juices. The juices were formulated into blends of 70W%: 30%S (500), 30%W: 70%S (501), 50%W: 50%S (502), 100%W (503), 100%S (504); and analyzed for nutrient composition and organoleptic properties using standard procedures. Data obtained was subjected to variance analysis, means differences ascertained with Duncan’s Multiple Range Test and significant was judged at p &lt; 0.05 using IBM Statistical Package for Service Solution (SPSS) version 21.0 &#x0D; Results: Sample 504 (100% Soursop) had significantly higher carbohydrate (13.21%), protein (0.83%), ash (1.11%), magnesium (32.14mg/100g), sodium (4.81mg/100g), Calcium (73.63mg/100g), potassium (611.14mg/100g), and Vitamin C (148.20mg/100g) content than the other samples. Sample 503 (100%Watermelon) had significantly higher crude fiber (0.21%), fat (0.42%), moisture (86.45%) and Vitamin A (710.34IU) content than other samples. Sample 501 (30%W: 70%S) had appreciable protein (0.77%), ash (0.82%), carbohydrate (12.67%), sodium (4.28%), calcium (69.11mg/100g), potassium (560.72mg/100g), phosphorus (53.25mg/100g), and Vitamin C (131.30mg/100g) second to 504(100% Soursop). Although 503 (100%Watermelon) was rated higher in flavor and color, all blends were generally acceptable to the panelists.&#x0D; Conclusion: Soursop and Watermelon juices and blends had varied nutrient density and were generally acceptable to the panelists.
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Bolhova, Nataliia, Lin Fang, Yuliya Nazarenko, and Tetiana Synenko. "Research of the vacuum low-temperature frying process Pleurotus eryngii." UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE 28, no. 1 (2024): 66–78. http://dx.doi.org/10.56407/bs.agrarian/1.2024.66.

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Mushrooms are consumed because of their nutrients and therapeutic bioactive compounds, historically used in medicine, and representatives of the genus Pleurotus are edible species rich in dietary fibre, vitamins, micro- and macroelements, and carbohydrates. The aim is to theoretically substantiate the vacuum frying of oyster mushroom pieces and to obtain a crispy product with optimal consumer characteristics. In the course of the study, the methods of vacuum low-temperature frying, organoleptic study, orthogonal test, single-factor and statistical analysis were used. The factors affecting the quality of vacuum roasting of oyster mushrooms: pre-drying time, temperature and roasting time are analysed. The relationship between oil content and sensory evaluation is described and analysed. The optimal technological parameters of vacuum frying were determined. Pleurotus eryngii with a thickness of 2 mm were completely inactivated under boiling conditions for 90 s at 80℃, and for 10 s at 90 and 100℃. If prolonged cooking takes place, the oyster mushroom texture becomes soft and is not amenable to further processing under vacuum at low temperature. Therefore, in order to save production energy and reduce the loss of flavour and nutrients, cooking at 80°C for 90 s was chosen. It has been shown that the treatment of Pleurotus eryngii with maltodextrin before vacuum frying reduces the oil content after frying, provides a homogeneous structure, good taste and crispiness of the product. Optimal parameters were obtained: 2 mm slices, mass fraction of maltodextrin 15%, sonication duration 15 min. The influence on the sensory evaluation of the primary and secondary order is described: frying temperature &gt; pre-drying time &gt; frying time. The specific parameters for which the product will obtain the best sensory characteristics were indicated, namely: frying for 10 min, pre-drying for 20 min, frying temperature of 90℃. The factors influencing the oil content were analysed: pre-drying time &gt; frying time &gt; frying temperature. It was found that the product can obtain the lowest oil content when pre-drying for 30 minutes and frying at 80°C for 10 minutes. The practical value of the study lies in the optimal conditions of the process under investigation: pre-drying time with hot air 20 min, frying temperature 80-90°C, frying time 10 min, frying vacuum 0.08-0.09 MPa
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Biancolillo, Alessandra, Patrizia Firmani, Remo Bucci, Andrea Magrì, and Federico Marini. "NIR spectroscopy vs. food pests: The case of stored rice." NIR news 30, no. 5-6 (2019): 18–21. http://dx.doi.org/10.1177/0960336019854284.

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Rice is one of the most widely consumed cereals, and it represents a staple food for several populations all over the world. One of the main peculiarities of this food commodity is that it can be stored for relatively long periods, maintaining its nutritional properties and its organoleptic attributes. Nevertheless, it is not uncommon that pests infest granaries, altering the characteristics of cereals, making them less valuable and/or un-edible. Avoiding the presence of insects in storehouses is a task difficult to accomplish; consequently, different methods for detecting pests’ infestation in food commodities have been developed. In general, they are based on physical sensors, or they exploit analytical techniques such as high-performance liquid chromatography, nuclear magnetic resonance spectroscopy, enzyme-linked immunosorbent assays or other bio-chemical devices to detect insects’ byproducts. Despite these approaches providing accurate results, they all present the same inconvenience: they are destructive. In the light of these considerations, the present work aims at developing a non-destructive NIR-based strategy to detect the presence of Plodia interpunctella, one of the most common intruders of granaries, in rice parcels. In order to achieve this goal, 1525 samples of rice have been analysed by NIR spectroscopy and then partial least squares discriminant analysis was used to discriminate the edible grains from the infested ones. The proposed methodology provided extremely good results, properly assigning 484 test samples over 500.
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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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Zuykina, Yelyzaveta, Svitlana Zuykina, Marina Buryak, Liliia Vyshnevska, and Svitlana Oleynik. "Research on the development of the composition extemporaneous medicine with dexpanthenol." Annals of Mechnikov Institute, no. 1 (March 19, 2024): 39–45. https://doi.org/10.5281/zenodo.10838552.

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The prevalence of dermatological diseases is one of the problems of medical practice. Against the background of chronic stress disorders during the war, the incidence of contact dermatitis, atopic dermatitis, eczema, fungal lesions, psoriasis and other diseases has been increased. On the pharmaceutical market of Ukraine, soft dosage forms occupy approximately 10% among other drugs of industrial production. A large share also belongs to soft medicinal forms of extemporaneous production in Ukraine and abroad. The choice of the basis is depend on the physical and chemical properties of the active pharmaceutical ingredient, the pathological process, the method of application and the predicted pharmacological effect. One of the perspective directions of expansion and renewal of the prescription of extemporaneous medicine is the development of soft medicines on emulsion bases. The evolution of atopic dermatitis is a multifactorial process involving immunological defects, skin barrier dysfunction, genetic variation, and environmental factors. Dexpanthenol provides a noticeable moisturizing effect, due to its extremely hygroscopic characteristics, Topical application of dexpanthenol improves skin hydration and reduces trans-epidermal water loss, thus maintaining skin smoothness and elasticity. According to the assessment of average moisture retention for 5 hours, dexpanthenol provides a long-lasting effect of moisturizing tissues <strong>Aim. </strong>The aim of the work was development of emulsion-base of soft medicinal form for the treatment of atopic dermatitis with dexpanthanol and conducting comparative studies of the effectiveness of the drug. <strong>Materials and methods. </strong>Information-searching, information-analytical, marketing, organoleptic, physico-chemical, pharmacotechnological methods of research are used in the work. Research objects:<strong> </strong>dexpanthenol was used as active pharmaceutical ingredients, corn oil, cetyl stearyl alcohol, sorbitan oleate (Span 80), sorbitan stearas (Sorbitani stearas, Span 60), purified water, vaseline, anhydrous lanolin as auxiliary substances. <strong>Results and discussion. </strong>At the first stage of research, a review of existing emulsifiers found in the prescriptions of national and foreign dermatological drugs was conducted. The analysis of emulsifiers was carried out according to the following characteristics: international name, UNII (Unique Ingredient Identifier) code, unique identifier of the ingredient, aggregate state, value of HLB (hydrophilic-lipophilic balance), list of world pharmacopoeias in which this emulsifier is described, maximum effective content in the recipe. Among all emulsifiers, our attention was drawn to sorbitan monooleate (Span 80) - with a HLB value is 4.3 and sorbitan monostearate (Span 60), whose HLB is 4.7. The concentration of emulsifiers was chosen as the average recommended according to the results of previous scientific studies. The presence and concentration of cetylstearyl alcohol in the samples was varied in order to increase stability. Based on the above information, dexpanthenol in the form of an aqueous solution with a concentration of 30% was chosen as an active pharmaceutical ingredient in the development of the ointment. This solution is 5% of the total weight of the soft dosage form, which is 17 g per mass unit. The samples had different consistent properties, passed the test for thermal and colloidal stability. According to the results of the study of the structural and mechanical properties of the experimental samples, rheograms of the dependence of the shear stress (Dr) on the shear rate (t) at a temperature of 20 &ordm;С and a graph of the dependence of viscosity on the shear rate were constructed. <strong>Conclusions. </strong>According to the results of the informational and analytical analysis, it was established that currently extemporaneous production needs updating and improving the prescription of soft medicinal forms. A study was conducted on the selection of auxiliary substances and their concentration. It was determined that emulsifiers with a HLB value of 4&ndash;6 are optimal for creating inverse emulsions (w/o). Based on the results of rheological and organoleptic (sensory) studies, the composition of extemporaneous soft medicinal forms on an emulsion basis for the treatment of dermatological diseases is proposed.
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42

Mukkun, Lince, Yuliana Tandirubak, Herianus J. D. Lalel, and Mersiana Darti. "PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF RED GUAVA JAM FROM TIMOR ISLAND, EAST NUSA TENGGARA ADDED AGAROS." JURNAL AGRISA 12, no. 1 (2023): 28–41. http://dx.doi.org/10.35508/agrisa.v12i1.11603.

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This study aims to determine the effect of the percentage of agarose in the physico-chemical, microbiological and organoleptic properties of the right amount of flour gelatin addition on the manufacture of local red guava jam and find out the right percentage of agarose to produce quality red guava jam products. This study used a Complete Randomized Design (RAL) with 5 treatments of gelatinous addition of flour (0%, 1%, 1.5% and 2%) with 3 repeats. The results were analyzed statically using ANOVA and further testing of Ducan's New Multiple at a level of 5%. For organoleptic data using the Friedman test and the Least Significant Difference (LSD) advanced test. The parameter for the observed physical properties of the jam is texture. Parameter for the chemical properties of jam observed is water content, sugar content, and vitamins while the observed microbiological parameters are calculating the total microbes. Organoleptic parameter for organoleptic test i.e. aroma, taste, texture and color. The results of this study show that the addition of agarose has a significant effect on physico-chemical properties, namely texture, water content, sugar content, vitamin C, total microbes and organoleptic tests, namely color and texture. Based on physical, chemical, microbiological and organoleptic analysis, the best product was obtained, namely with the addition of gelatin powder 1.5%. The score of the values obtained in the organoleptic test was a score of aroma (4.30 likes), taste (4.12), texture (4.40) and color (4.40). The value of the physical properties analysis is 359 grams of texture. While the chemical analysis is water content of 14.9%, sugar content of 21.2%, vitamin C of 10.48 mg and analysis of total microbes, which is 0.66 x 10 2 CFU / mL.
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Chokhan, M. I. "Key aspects of sensory analysis in the food industry." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 27, no. 103 (2025): 94–98. https://doi.org/10.32718/nvlvet-f10314.

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Providing the population with high-quality food requires constant work on studying and improving quality control methods for both raw materials and finished products, among which the method of sensory analysis occupies a leading place. The aim of the work was to expand the information field and increase the level of scientific awareness in the food industry, in particular the issue of applying sensory analysis of food products. The potential for the development of food technologies is constantly expanding and provides new opportunities in the industry, which requires quality control of manufactured products. Sensory analysis is an accessible, simple, but effective method of modern research, the results of which can be objectively reproduced and statistically processed, which in turn allows for prompt and targeted influence on all stages of food production. This is a necessary tool for the food industry, an important element of product quality control, an integral part of the work of a exploratory, theoretical and experimental nature, in the development of new and innovative products. In modern food technology, sensory analysis reveals differences in or-ganoleptic properties in products, describes qualitatively and quantitatively the organoleptic properties of food products for product quality control, evaluates the organoleptic properties of food products, the absence of defects and compliance with standards, and also studies the relationship between the chemical and physical composition and organoleptic properties of food products. When conducting this type of analysis, the professional knowledge and qualify-cations of an expert taster who owns modern methods of organoleptic testing of food products are of great importance. The methodology for conducting organoleptic analysis of products is mandatory and the only one for use directly at food enterprises, including the quality control service, for specialists in food laboratories that carry out quality control of food products, as well as for other organizations, including territorial bodies of the State Standard, the State Sanitary and Epidemiological Supervision and law enforcement agencies. Therefore, the use of sensory analysis in food tech-nology is a very powerful tool that, by focusing on the senses of the consumer, has a chance to “captivate” the con-sumer, which in turn can ensure increased competitiveness in market conditions.
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44

Zuhdi, Muhson, and Amalya Nurul Khairi. "Analysis of organoleptic properties and consumer acceptance of frozen noodle products." Journal of Halal Science and Research 3, no. 1 (2022): 15–19. http://dx.doi.org/10.12928/jhsr.v3i1.6828.

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Frozen noodles are a type of noodles that undergo a boiling process after the noodle printing stage so that the moisture content reaches 52%. An organoleptic test is a sensory test with testing using human senses as the primary tool in measuring acceptance power. The purpose of writing this journal is to determine organoleptic properties and consumer acceptance of frozen noodle products. The method used was a hedonic test on 20 semi-trained panelists. The parameters tested were color, aroma, suppleness, softness, stickiness, taste, and degree of liking. The parameters that consumers most like are in terms of the color of the noodles, while the parameters that consumers do not like are the stickiness of the noodles.
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45

Halim, Arif Rahman. "THE INFLUENCE OF DIFFERENCES IN SURIMI RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH DUMPLINGS." Aurelia Journal 6, no. 1 (2024): 43. http://dx.doi.org/10.15578/aj.v6i1.13462.

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Surimi is Japanese, meaning crushed meat. To encourage fish consumption, products made from processed surimi are made more varied and interesting, such as fish dumplings. This research aimed to determine the differences in the sensory characteristics of surimi from different raw materials (swangi fish, kurisi fish, and kuniran fish). Apart from that, we also want to know the organoleptic and hedonic test results of fish dumplings made from different surimi raw materials. The surimi testing method includes an appearance test, folding test, and bite test on three different types of surimi (SU1 = kurisi fish, SU2 = swangi fish, SU3 = kuniran fish). Organoleptic and hedonic test methods for fish dumplings include appearance, smell, taste, and texture. The research results showed that there was a significant difference in the physical test of surimi (fold and bite test), while in the appearance test, there was no real difference. The surimi organoleptic test showed that there was no difference in smell and taste, while there were different results in appearance and texture parameters. The results of the hedonic test showed that panelists preferred sample SU1 on appearance and smell parameters, SU2 was preferred on taste parameters, and SU3 was superior on texture parameters.
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46

Lohinova, Anna, Oksana Petrusha, Larysa Arsenieva, Galyna Polishchuk, and Oksana Vasheka. "Determination of relevant sensory characteristics of baked dairy products." Technology audit and production reserves 2, no. 3(82) (2025): 64–70. https://doi.org/10.15587/2706-5448.2025.326612.

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The paper considers approaches to increasing the objectivity of determining the organoleptic quality indicators of baked dairy products, in particular fermented baked milk, as one of the most common products in this segment. The main attention is paid to the analysis of key organoleptic parameters – color, appearance, consistency, taste and smell. Thus, the object of research is baked dairy products, in particular fermented baked milk, which are characterized by the spinning process, which involves prolonged heat treatment of the product. Such processes are accompanied by the Maillard reaction, which forms specific organoleptic characteristics. The problem being solved was to establish how the general choice of the consumer regarding a baked dairy product is formed based on the results of organoleptic evaluation, namely color, appearance, consistency, taste and smell. Since the consumer often only has an assessment of the color before purchasing the product, this parameter was considered in quite some detail. The fermented baked milk products available on the market differ in organoleptic indicators, both between manufacturers and between batches produced in different seasons. The study applied a quantitative quality assessment method based on a total quality indicator (TQI), which takes into account the set of organoleptic characteristics. Color parameters were determined in the RGB and CIELab systems, which allows to objectively assess color – as the level of milk baking. A one-factor analysis of variance (ANOVA) was performed to assess the complex influence of individual organoleptic characteristics on others. This method was used to test hypotheses about the influence of individual organoleptic characteristics on the perception of other indicators. Using a comprehensive approach to quality assessment allows not only to objectively determine the quality characteristics of the product, but also to establish the relationship between the technological parameters of production and its consumer properties. Focusing on consumer needs is an integral part of a successful, competitive market operator. It is proposed to change the approaches in the technological control of baking by color characteristics to ensure stable quality of baked dairy products and optimize the parameters of the technological process.
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47

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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48

Atmaja, Fajar Nur. "Analysis Of Protein Levels With Giving Kelor Leaf Extract (Moringa Oleifera) On Soy Milk." Journal for Quality in Public Health 3, no. 2 (2020): 604–10. http://dx.doi.org/10.30994/jqph.v3i2.110.

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Soy milk is a beverage product that is currently being favored by the people of Indonesia, to increase the protein content in soy milk needs to be substituted for other ingredients using Moringa Oleifera leaf extract. The purpose of this study was to analyze the organoleptic acceptability of soy milk by giving Moringa Oleifera leaf extract.&#x0D; This research is quantitative research with experimental research design using the True Experiment research method. This research was conducted in December 2018 until February 2019 at the Food Quality and Safety Testing Laboratory of the Agricultural Product Technology Department of the Faculty of Agriculture, University of Brawijaya Malang to test the protein content while the Organoleptic Test was carried out at STIKeS Satria Bhakti Nganjuk. The sample size is 20 panelists. The independent variable in this study was Moringa leaf extract while the protein content of soy milk. Data was collected using an organoleptic sensory test assessment table and a protein content test sheet using the Kjeldahl method. Data were analyzed using ANNOVA test with the results of H0 rejected and H1 accepted with a significant value &lt;0.05&#x0D; The results of ANOVA analysis get F count value of 105,405 and F table for testing 20 samples to get F table 4.35. So that it can be concluded that the addition of Moringa leaf extract 0% to 10% Significant and simultaneous organoleptic.&#x0D; Addition of Moringa Oleifera leaf extract to soy milk affected organoleptic acceptability and increased protein content of soy milk in accordance with the percentage of Moringa leaf extract levels added.
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49

M. F. Ridwan, C. Budiman, and Z. Wulandari. "Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 11, no. 1 (2023): 7–12. http://dx.doi.org/10.29244/jipthp.11.1.7-12.

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Broth is a product made from beef or poultry by cooking ingredients rich in protein and water, with or without the addition of spices, vegetable fat and sodium chloride. This study aims to determine the physicochemical properties including crude protein, ash, fat, carbohydrates, water activity, and pH as well as organoleptic tests of three types of broth from different chicken meat, namely broiler, free-range chicken, and IPB-D1 chicken. An organoleptic test was performed using quantitative descriptive analysis (QDA). The results showed that the different types of chicken strains did not significantly affect the value of water content, ash content, protein content, pH value and viscosity. The descriptive quantitative analysis (QDA) test followed by the ANOVA test showed that the difference in the types of chicken strains has no significant effect on the sensory attributes of chicken taste, salty taste, tastelessness, bitter aftertaste, and carnation aftertaste. Chicken broth made from native chicken gave the best characteristicresults for the analysis of physicochemical and organoleptic properties.
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50

Christiana, Mareta Ester, Vionita Vionita, and Dini Nur Hakiki. "Sensory Analysis of Tomato Sauce with Added Banana Waste as A Thickener." International Conference on Multidisciplinary Academic Studies 1 (November 1, 2023): 140–48. http://dx.doi.org/10.33830/icomus.v1i1.888.

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Tomato sauce may be used as a side dish for a number of cuisines. This tomato sauce, however, is off-limits to diabetics due to its high sugar content, which can significantly raise blood sugar levels. As a result, the researchers created tomato sauce with the addition of banana peel waste. The goal of this study is to process banana peel and develop a diabetic-friendly sauce composition. In this study, 5 different treatments were used, with the percentage of tomato sauce and banana peels varying as much as 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The following tests were done is organoleptic test. Based on the organoleptic testing, the sauce containing 40% banana peel was deemed to be the most favored, with an overall value of 3.8. The banana peels are included as a natural thickening agent with functional value. The sensory analysis of tomato sauce uses for developing sauce for diabetic patients.
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