Physico-chemical and sensory analysis of walnut coated with rose extract and probiotic: a layer-by-layer approach

2022 ◽  
Author(s):  
Ehsan Akbari ◽  
Karim Parastouei ◽  
Sepideh Abbaszadeh
Keyword(s):  
Sensory Analysis ◽  
Layer By Layer ◽  
Physico Chemical

Physico-Chemical and Sensory analysis of Probiotic Dahi Packed in Oxobiodegradable and Areca Nut Sheath Cups

2014 ◽  
Vol 4 (1) ◽  
pp. 59
Author(s):  
Brajmohan Sharma ◽  
Suresh Kumar ◽  
Surbhi Yadav ◽  
Jitendra Sharma
Keyword(s):  
Sensory Analysis ◽  
Areca Nut ◽  
Physico Chemical

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Meat Science ◽  
2018 ◽  
Vol 137 ◽  
pp. 217-227 ◽  
Author(s):  
Sandra Petričević ◽  
Nives Marušić Radovčić ◽  
Katarina Lukić ◽  
Eddy Listeš ◽  
Helga Medić
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Processing Methods ◽  
Physico Chemical

scholarly journals Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

2014 ◽  
Vol 5 (3) ◽  
pp. 1 ◽  
Author(s):  
Janayna Presa da Silva ◽  
Edna Regina Netto-Oliveira ◽  
Suellen Cristina De Mico Pereira ◽  
Antônio Roberto Giriboni Monteiro
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Specific Volume ◽  
Nutritional Value ◽  
Partial Replacement ◽  
Total Carbohydrate ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Sensory Analyses ◽  
Sensorial Evaluation

<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p&lt;0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.</em></p><p>DOI: 10.14685/rebrapa.v5i3.155</p><p>&nbsp;</p>

scholarly journals Calculation of the working element for layer-by-layer soil-free tillage

2018 ◽  
Vol 224 ◽  
pp. 05022 ◽  
Author(s):  
Sergei Kambulov ◽  
Igor Bozhko ◽  
Anastasia Olshevskaya
Keyword(s):  
Volume Ratio ◽  
Engineering Calculation ◽  
Layer By Layer ◽  
Soil Cultivation ◽  
Pests And Diseases ◽  
Physical Conditions ◽  
Slowing Down ◽  
Physico Chemical ◽  
Working Element ◽  
Solid Liquid

The paper proves the scheme and proposes a technique of engineering calculation of the working element for layer-by-layer soil-free tillage in conditions of insufficient moisture. Soil treatment causes significant changes in the volume ratio of the solid, liquid and gaseous phases influencing the chemical, physico-chemical and biological processes, accelerating or slowing down the rate of synthesis and destruction of organic matter. Soil cultivation creates favorable physical conditions for soil fertility. It continues to be one of the most important ways to control weeds, pests and diseases of crops. However, the use of known working elements for soil cultivation does not allow to intensify all the factors ensuring the increase and reproduction of effective fertility. The most effective way to achieve this can be the use of a working organ that decompresses the lower horizons, providing differential crumbling of soil layers, creating a mulch layer on the surface and increasing erosion resistance, i.e. layer-by-layer loosening. This improves the structure of the soil, moisture accumulation and aeration of the root layer, which activates the processes of nitrification and will allow plants to use additional nutrients.

Physico-Chemical Properties and Sensory Analysis of Deodorized Argan Oil

2021 ◽  
Vol 1 (2) ◽  
pp. 275-281
Author(s):  
Saïd Gharby ◽  
Dominique Guillaume ◽  
Mohamed Elibrahimi ◽  
Zoubida Charrouf
Keyword(s):  
Sensory Analysis ◽  
Chemical Properties ◽  
Argan Oil ◽  
Physico Chemical

scholarly journals Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

2014 ◽  
Vol 5 (1) ◽  
pp. 9
Author(s):  
Marisete Bortoluzzi ◽  
Carla Regina Zimpel Nunes ◽  
Marines Luiza Silva ◽  
Daneysa Lahis Kalschne ◽  
Saraspathy Naidoo Terroso Gama Mendonça ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Analysis ◽  
Storage Time ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Maximum Limit

<p><em>The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45&nbsp;&ordm;C, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 &plusmn; 2 &ordm;C) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 &ordm;C were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p&lt;0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%.</em></p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.136</p><p><em><br /></em></p>

Physico-chemical and sensory analysis of Kendu (Diospyros melaxoxylon Roxb.) jam using fuzzy logic

2017 ◽  
Vol 11 (4) ◽  
pp. 1928-1935 ◽  
Author(s):  
Baby Z. Hmar ◽  
Sabyasachi Mishra ◽  
Rama Chandra Pradhan
Keyword(s):  
Fuzzy Logic ◽  
Sensory Analysis ◽  
Physico Chemical

scholarly journals Evaluating the Presence of Lycopene-Enriched Extracts from Tomato on Topical Emulsions: Physico-Chemical Characterization and Sensory Analysis

2021 ◽  
Vol 11 (11) ◽  
pp. 5120
Author(s):  
Ana Costa ◽  
Marta Marques ◽  
Franca Congiu ◽  
Alexandre Paiva ◽  
Pedro Simões ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Chemical Characterization ◽  
Personal Care ◽  
Cosmetic Products ◽  
Physico Chemical ◽  
Red Color ◽  
Proven Efficacy ◽  
Semi Solid ◽  
The Impact

One of the new trends of personal care industry is the use of organic ingredients derived from nature, in particular, from food-processing residues with proven efficacy. Lycopene is a carotenoid responsible for the red color of several fruits, namely tomato, whose antioxidant and photoprotective effects have been studied. Methods: Lycopene-enriched extracts (LEE) were obtained from tomato waste using supercritical CO2 extraction, incorporated in microemulsions and macroemulsions for topical use, and characterized through GC-MS for the identification of volatile compounds. The aim of this work was to evaluate the impact of the presence of lycopene-enriched extracts developed emulsions through the identification of volatile compounds and by a sensory analysis to assess the odor and color perception and the acceptability of such semi-solid systems as cosmetic products. Results: Volatile compounds were identified in the extract and in the formulations containing the extract. Preliminary data show that the odor of both LEE-loaded microemulsions and LEE-loaded macroemulsions was classified as undefined. The information about the composition did not modify the odor perception but increased the acceptability of some cosmetic products. LEE conferred a yellowish color to formulations, and the information about the formulation composition increased the likelihood of different cosmetic products with this color being bought. Conclusions: The commercialization of personal care products does not only dependent on the associated organoleptic properties, but is influenced by the information about the composition, namely by the presence of an antioxidant compound.

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