scholarly journals Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Heliyon ◽  
2021 ◽  
pp. e07776
Author(s):  
Rajnibhas Sukeaw Samakradhamrongthai ◽  
Taruedee Jannu ◽  
Gerry Renaldi
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
High Energy ◽  
Consumer Acceptability

Utilisation of High-Energy Heat Sources in Magnesium Alloy Surface Layer Treatment

2013 ◽  
Vol 58 (2) ◽  
pp. 619-624 ◽  
Author(s):  
M. Szafarska ◽  
J. Iwaszko ◽  
K. Kudła ◽  
I. Łegowik
Keyword(s):  
Surface Layer ◽  
Magnesium Alloy ◽  
Physicochemical Properties ◽  
Treatment Effectiveness ◽  
High Energy ◽  
Alloy Surface ◽  
Heat Sources ◽  
X Ray ◽  
Additional Equipment ◽  
Alloy Surface Layer

The main aim of the study was the evaluation of magnesium alloy surface treatment effectiveness using high-energy heat sources, i.e. a Yb-YAG Disk Laser and the GTAW method. The AZ91 and AM60 commercial magnesium alloys were subject to surface layer modification. Because of the physicochemical properties of the materials studied in case of the GTAW method, it was necessary to provide the welding stand with additional equipment. A novel two-torch set with torches operating in tandem was developed within the experiment. The effectiveness of specimen remelting using a laser and the GTAW method was verified based on macro- and microscopic examinations as well as in X-ray phase analysis and hardness measurements. In addition, the remelting parameters were optimised. The proposed treatment methodology enabled the achieving of the intended result and effective modification of a magnesium alloy surface layer.

scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

2013 ◽  
Vol 50 (1) ◽  
pp. 85-93 ◽  
Author(s):  
Tao Feng ◽  
Ran Ye ◽  
Haining Zhuang ◽  
Zhiwei Rong ◽  
Zhongxiang Fang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Rice Starch ◽  
Fat Substitutes

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

352 Two-year study comparing high-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the Upper Midwest

2017 ◽  
Vol 95 (suppl_4) ◽  
pp. 174-174
Author(s):  
R. M. Martin ◽  
J. E. Rowntree ◽  
J. P. Schweihofer ◽  
J. B. Harte ◽  
S. Cho
Keyword(s):  
High Energy ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Upper Midwest

scholarly journals Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts

2018 ◽  
Vol 10 (2) ◽  
pp. 226-233 ◽  
Author(s):  
SARAFA ADEYEMI AKEEM ◽  
◽  
OLUWAFEMI YERUMOH ◽  
OLUWADAMILOLA LEIGH ◽  
KEHINDE BAMGBALA ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Coconut Milk
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