Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics

1981 ◽  
Vol 46 (5) ◽  
pp. 1532-1536 ◽  
Author(s):  
J. O. AKINGBALA ◽  
L. W. ROONEY ◽  
J. M. FAUBION
Keyword(s):  
Sensory Evaluation ◽  
Physical Chemical

scholarly journals MILHO PIPOCA: CARACTERIZAÇÃO FÍSICA, QUÍMICA, MICROBIOLÓGICA E SENSORIAL

2001 ◽  
Vol 19 (1) ◽  
Author(s):  
UBIRACIRA FERREIRA TISSOT ◽  
RUI CARLOS ZAMBIAZI ◽  
CARLA ROSANE BARBOZA MENDONÇA
Keyword(s):  
Sensory Evaluation ◽  
Rio Grande ◽  
The State ◽  
Sensory Characteristics ◽  
Great Similarity ◽  
Rio Grande Do Sul ◽  
Expansion Process ◽  
Physical Chemical ◽  
Color Attribute

Visou-se caracterizar física, química, microbiológica e sensorialmente o milho pipoca, produzido na serra gaúcha e comparálo com amostras comerciais importadas. Também caracterizou-se física e sensorialmente o milho pipoca após o processo de expansão. Os resultados evidenciaram grande similaridade entre as características de todas amostras, tanto para os grãos in natura quanto para os grãos expandidos. A maior diferença observada sensorialmente envolveu o atributo cor. Concluiuse que o milho pipoca produzido na região serrana do Estado do Rio Grande do Sul apresenta qualidade similar ao milho pipoca importado. Abstract The aim of the present work was to evaluate physical, chemical, microbiological and sensory characteristics of popcorn produced in the state of Rio Grande do Sul and to compare it with imported commercial samples. Physical and sensory evaluation were also performed in popcorn after expansion process. The results evidenced a great similarity among the characteristics of all samples as for grains in natura, and for all the expanded grains. The biggest sensorial difference observed was in relationship to the color attribute. It was concluded that the popcorn produced in Rio Grande do Sul showed similar quality to the imported popcorn.

scholarly journals Effects of Soy and Water Chestnut Flour on the Quality of Cookies

2021 ◽  
Author(s):  
Chhavi Sharma ◽  
Amita Devi
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Research Work ◽  
Micronutrient Deficiencies ◽  
Spread Ratio ◽  
Physical Chemical ◽  
Water Chestnut ◽  
Flour Blends ◽  
Chestnut Flour

Background: Protein deficiency and micronutrient deficiencies lead to growth problems, mental and physical development. To tackle these deficiencies issue, fortification is the best tool which improves public health and best suited for present lifestyle. So, aim of this research paper is to develop soy and water chestnut flour fortified cookies and to examined influence of soy and water chestnut flour on physical, chemical and sensory properties of cookies.Methods: To develop cookies with improved nutrition, flat cookies were prepared using soy and water chestnut flour blends replacing wheat flour at different proportions i.e. 20%, 25%, 30%, 35% and 40%. Physical, chemical and sensory evaluation was done to analyze the acceptability of cookies. Cookies were prepared with these blends and analyzed for physical properties such as diameter, thickness and spread ratio. To study the nutritional improvement in fortified cookies, chemical analysis was performed for protein content, fat content, ash and moisture values. Furthermore, sensory evaluation was done for crispiness, taste, colour and overall acceptability.Result: In this research work, it was found that increasing percentage of soy and water chestnut blends in wheat flour, improved the nutritional quality. Cookies baked with soy and water chestnut flour blends were higher in protein and micro nutrients. Cookies prepared with 30% blend of soy and water chestnut flour were observed the most acceptable with improved nutritional quality and better taste.

scholarly journals Eating Quality and Other Characteristics of New Mexico Pecan Cultivars Harvested over Three Years

1995 ◽  
Vol 5 (3) ◽  
pp. 206-208 ◽  
Author(s):  
Juan L. Silva ◽  
Estuardo Marroquin ◽  
Frank B. Matta ◽  
Esteban A. Herrera
Keyword(s):  
New Mexico ◽  
Sensory Evaluation ◽  
Collaborative Research ◽  
Carya Illinoinensis ◽  
Eating Quality ◽  
Physical Chemical ◽  
Hue Angle ◽  
Harvest Year ◽  
Light Color

This work is the result of 3 years of collaborative research between Mississippi State Univ. and New Mexico State Univ. Physical, chemical, and sensory characteristics were studied to assess eating quality of popular New Mexico pecan (Carya illinoinensis) cultivars. The force and energy necessary to break (shear) pecan nuts, and Hunter `a' and hue angle values varied with harvest year and cultivar. All other traits, including sensory evaluation results, varied only with cultivar. `Ideal' was of light color, small size, and not as firm as the others, while `Burkett' was soft and slightly rancid. `Wichita' was the cultivar rated best by panelists, despite its slightly darker color. `Western Schley' and `Salopek' were also acceptable, although not as acceptable as `Wichita'.

PHYSICAL, CHEMICAL AND SENSORY EVALUATION OF HIGH AND LOW QUALITY PEACHES

1989 ◽  
pp. 155-160 ◽  
Author(s):  
J.A. Robertson ◽  
F.I. Meredith ◽  
R. Scorza
Keyword(s):  
Sensory Evaluation ◽  
Physical Chemical
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