Sensory Evaluation
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Recent papers in Sensory Evaluation
This manuscript focuses on two areas: the review of the history and growth of the QC/sensory evaluation field, and the discussion of the new developments and the future opportunities of this field. This discussion applies to programs... more
The suitability of stevioside as a sweetener in peach juice was investigated. Comparison between stevioside and sucrose in terms of sweetness, sweet and bitter aftertastes were determined both in water and peach juice. The results... more
Portable and manually operated chapati press cum vermicelli extruder device was designed and fabricated for the preparation of chapatis and vermicelli. Sensory evaluation overall quality scores of 50.15 and 48.4 for pressed chapatis and... more
Fish Protein concentrate (FPC) from low value tilapia (Oreochromis niloticus) which would otherwise have been discarded, was used in certain proportions (0%, 5%, 10% and 15%), in addition to wheat flour, for the production of chin-chin in... more
... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding... more
Single strength orange juice was concentrated by reverse osmosis in a plate and frame pilot plant with 0.72m2 of filtration area. Three transmembrane pressures, 20, 40 and 60bar, were evaluated and concentration factors of 2.3, 3.8 and... more
In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat... more
A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and... more
ABSTRACT: Small peptides (MW < 1000 g/mol) and volatile fatty acids of goat cheese were studied for their favorite properties. The threshold values of 4-methyl- and 4-ethyl-octanoic acids-responsible for the typical goat note were... more
Use of trehalose as a novel drying aid to produce freeze-dried strawberry puree was studied and compared with conventional drying aids for fruit purees, namely sucrose and maltodextrin (MD). Glass transition temperature (Tg), colour,... more
Kefir grains were prepared in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture of the surface layer in milk. From the grain, 11 strains of lactic acid bacteria, non-lactic acid bacteria... more
The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%).... more
The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or... more
Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional... more
Baking is a developing industry in Pakistan, which is growing in size. The people are becoming more conscious about their health and nutrition. Foods that are convenient, with good taste, reasonably priced and superior in quality are in... more
Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate... more