INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF-LIFE OF DARK CHOCOLATE

2004 ◽  
Vol 19 (2) ◽  
pp. 133-148 ◽  
Author(s):  
L.A. NATTRESS ◽  
G.R. ZIEGLER ◽  
R. HOLLENDER ◽  
D.G. PETERSON
Keyword(s):  
Shelf Life ◽  
Sensory Properties ◽  
Dark Chocolate

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Inclusion ofPalmaria palmata(red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets

2014 ◽  
Vol 95 (5) ◽  
pp. 897-905 ◽  
Author(s):  
Natasha C Moroney ◽  
Alex HL Wan ◽  
Anna Soler-Vila ◽  
Richard D FitzGerald ◽  
Mark P Johnson ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Shelf Life ◽  
Sensory Properties ◽  
Red Seaweed

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Ľubomír Mikuš ◽  
Mária Kováčová ◽  
Ladislav Dodok ◽  
Alžbeta Medveďová ◽  
Lucia Mikušová ◽  
...  
Keyword(s):  
Shelf Life ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Sensory Properties ◽  
Life Extension ◽  
Wheat Bread ◽  
Bakery Product ◽  
White Wheat ◽  
Activity Test ◽  
Maltogenic Amylase

AbstractThis study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

LWT ◽  
2019 ◽  
Vol 114 ◽  
pp. 108417 ◽  
Author(s):  
K. Alirezalu ◽  
Rita S. Inácio ◽  
J. Hesari ◽  
F. Remize ◽  
Z. Nemati ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Properties

scholarly journals Effect of Salting Process on Fish Quality

2019 ◽  
Vol 2 (1) ◽  
pp. 01-06
Author(s):  
Mohamed H.R ◽  
Hafez N.E ◽  
Awad A.M ◽  
Ibrahim S.M ◽  
El-Lahamy A.A
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Sensory Properties ◽  
Fish Quality ◽  
And Storage

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

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