scholarly journals Sensory Evaluation of Sidestream Odor using Transfer Testing Methodology

1987 ◽  
Vol 14 (1) ◽  
pp. 53-59
Author(s):  
LH Gains ◽  
RS Marmor
Keyword(s):  
Sensory Evaluation ◽  
Confidence Level ◽  
Mineral Oil ◽  
Physical Characteristics ◽  
Just Noticeable Difference ◽  
Testing Methodology ◽  
Sidestream Smoke ◽  
Test Odor ◽  
Transfer Testing ◽  
Effective Transfer

AbstractCigarettes with closely matched physical characteristics were subjected to static burns inside a modified bell-jar apparatus in order to investigate the effects of variations in cigarette construction and composition on the odor of sidestream smoke. Cambridge filter pads moistened with mineral oil and suspended inside the bell-jars were highly effective transfer materials which captured the sidestream smoke odors. Triangle-test odor evaluations of the exposed Cambridge pads established significant differences at the 95 % confidence level between sidestream odors from cigarettes made with 100 % Burley, flue-cured, or Oriental tabacco. Differences were also found between sidestream odors from tobacco grades within a single tobacco type and between equal blends of two tobacco types. Consistent with studies of sidestream menthol delivery and menthol levels needed to detect a just noticeable difference, no significant sidestream odor differences were found between menthol and non-menthol versions of the same cigarette.

scholarly journals Studies on the Performance of Different Genotypes of Cauliflower Grown in Plains and Higher Altitude of Kerala

2013 ◽  
Vol 6 ◽  
pp. 25-32
Author(s):  
K. Elavarasan ◽  
P.B. Pushpalatha ◽  
P. Jocob John ◽  
K.B. Sheela ◽  
C. Narayanankutty
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Studies ◽  
Physical Characteristics ◽  
Superior Performance ◽  
Climatic Zones ◽  
Yield Attributes ◽  
Hilly Region ◽  
Sensory Qualities ◽  
Harvest Maturity

Cauliflower is grown in all the agro climatic zones of India, accounting for an area of 3.9 lakh hectares with production of 73.4 lakh tones. Hence, studies are to be undertaken to identify genotype and analyze the physical characteristics among the cultivated genotypes (Namdhari Seeds 60 N, Namdhari Seeds 133, Pusa Meghna and Basant) grown under hills and plains of Kerala, India. In this study, significant differences were observed in yield of cauliflower which ranged from 21 – 26.4 kg /16 m2 in hills and 0.78 – 1.43 kg /16 m2 in plains. Among the cauliflower genotypes, NS 133 was found to be the best for hilly region in early yield and yield attributes. The cauliflower genotype NS 133 exhibited better performance in hills in terms of high curd yield (26.4 Kg /16 m2), curd weight (800 g) and curd height (13.93 cm). In general, harvest maturity was delayed by 39 – 45 days in the plains as compared to higher altitudes. The cauliflower genotypes which exhibited superior performance in hills and plains were selected for further sensory evaluation studies. In this study cauliflower genotype NS 60N recorded superior organoleptic qualities when grown in plains than hilly region. However in the case of genotype NS 133, the differences in sensory qualities between produce from hills and plains were not significant.

scholarly journals Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

2015 ◽  
Vol 7 (1) ◽  
pp. 129-135 ◽  
Author(s):  
Abd El-Moneim M. R. AFIFY ◽  
Hossam Saad EL-BELTAGI ◽  
Samiha M. ABD EL-SALAM ◽  
Azza A. OMRAN
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Kernel Weight ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Acceptable Quality ◽  
Water Holding

Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).‘Giza-15’recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.

Sensory Evaluation and Physical Characteristics of Chocolate Using Goat`s Milk

2006 ◽  
Vol 1 (2) ◽  
pp. 146-154 ◽  
Author(s):  
Nazaruddin Ramli . ◽  
Nur Zamzarina A. Zaw . ◽  
Zalifah Mohd. Kasim . ◽  
Nor Aini Idris .
Keyword(s):  
Sensory Evaluation ◽  
Physical Characteristics

scholarly journals Mineral Oil Slicks Identification Using Dual Co-polarized Radarsat-2 and TerraSAR-X SAR Imagery

2020 ◽  
Vol 12 (7) ◽  
pp. 1061 ◽  
Author(s):  
Dmitry Ivonin ◽  
Camilla Brekke ◽  
Stine Skrunes ◽  
Andrei Ivanov ◽  
Nataliya Kozhelupova
Keyword(s):  
Crude Oil ◽  
Confidence Level ◽  
Oil Spills ◽  
Mineral Oil ◽  
Wave Number ◽  
Plant Oil ◽  
Oil Emulsion ◽  
Mineral Oils ◽  
Sar Imagery ◽  
Better Than

This study is devoted to a generalization of C-band Radarsat-2 and X-band TerraSAR-X synthetic aperture radar (SAR) data in the form of a diagram serving to easily identify mineral oil slicks (crude oil and emulsions) and separate them from the other oil slicks. The diagram is based on the multi-polarization parameter called Resonant to Non-resonant signal Damping (RND) introduced by Ivonin et al. in 2016, which is related to the ratio between damping within the slick of the short waves and wave breakings. SAR images acquired in the North Sea during oil-on-water exercises in 2011–2012 containing three types of oil spills (crude oil, emulsion, and plant oil) were used. The analysis was performed under moderate sea conditions (wind speeds of 2–6 m/s and sea wave heights of less than 2 m), the incidence angles of 27°–49°, and the signal-to-noise ratio (SNR) of −3 to 11 dB within slicks. On the diagram plane, created by the RND parameter and the Bragg wave number, the mineral oil samples form a well-outlined zone, called a mineral oil zone. For C-band data, the plant oil samples were clearly distinguished from the mineral oils in the diagram. Determination of the confidence level for the detection of mineral oils versus plant oil was proposed using the mineral oil zone boundaries. The mineral oil data with SNR within slicks better than 2 dB lay within this zone with a confidence level better than 65%. The plant oil data with the same SNR lay outside this zone with a confidence level of better than 80%. For mineral oil with SNR of −3 dB, the confidence level is 55%.

scholarly journals Buckwheat flour fortified bread

2019 ◽  
Vol 54 (4) ◽  
pp. 347-356
Author(s):  
S Mohajan ◽  
MM Munna ◽  
TN Orchy ◽  
MM Hoque ◽  
T Farzana
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Energy Content ◽  
Sensory Attributes ◽  
Physical Characteristics ◽  
Fagopyrum Esculentum ◽  
Mineral Contents ◽  
Protein Fiber ◽  
Buckwheat Flour

This study was conducted to explore the possibility of substitution of wheat flour with 10%, 20%, 30%, 35% and 40% buckwheat (Fagopyrum esculentum) flour and to formulate bread with improved nutritional value along with acceptable nutritional and sensory attributes, and to compare with locally available breads. The results showed that the ash (0.80-1.21%), protein (10.11-16.23%), fat (4.88-5.85%), fiber (0.07-0.19%), energy (301-322 kcal/100g) and mineral contents were increased with the increasing content of buckwheat flour in the bread preparation. Physical characteristics were decreased with the increasing content of buckwheat flour. On sensory evaluation, bread formulated with 30% buckwheat flour was found acceptable. In comparison with locally available breads, 30% buckwheat flour substituted bread was found significantly higher in ash, protein, fiber and energy content. Based on these results, it can be concluded that bread prepared with 30% substitution of wheat flour with buckwheat flour is nutritionally superior over locally available breads. Bangladesh J. Sci. Ind. Res.54(4), 347-356, 2019

Effect of Different Kinds of Cornstarch on Quality Characteristics of Microwave-Reheating Popcorn Chicken

2012 ◽  
Vol 554-556 ◽  
pp. 1252-1257
Author(s):  
Cai Feng Yu ◽  
Qian Liu ◽  
Bao Hua Kong ◽  
Hong Wei Zhang ◽  
He Hong Yang ◽  
...  
Keyword(s):  
Water Molecule ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Oil Content ◽  
Quality Characteristics ◽  
Physical Characteristics ◽  
Chicken Breast ◽  
Overall Acceptability ◽  
Reheating Process

Chicken breast which used in present study were coated with dipping solution contained ordinary cornstarch, waxy cornstarch, and modified cornstarch in order to improve the crispness of crust during microwave-reheating process. A physical characteristics assessment (such as water and oil content, color and texture analysis) and sensory evaluation of microwave-reheating popcorn chicken which manufacture with different kinds of cornstarch were determined. The results showed that samples which made with modified cornstarch had the best improvement on crispness (P < 0.05), although ordinary cornstarch and waxy cornstarch batters exhibited crispy crust texture. Moreover, the lowest water molecule migration during microwave-reheating was found in samples with modified cornstarch-added dipping solution, which was consistent with the highest sensory overall acceptability scores (P < 0.05). It revealed that compared with ordinary cornstarch and waxy cornstarch, modified cornstarch had the best effect on the quality characteristics of microwave-reheating popcorn chicken.

Physical characteristics of insecticide spraying liquids with mineral oil and droplets formed on citrus leaves

2016 ◽  
Vol 37 (1) ◽  
pp. 102-107 ◽  
Author(s):  
Jaqueline Franciosi Della Vechia ◽  
Renata Thaysa da Silva Santos ◽  
Daniel Junior de Andrade ◽  
Ferreira Costa
Keyword(s):  
Mineral Oil ◽  
Physical Characteristics ◽  
Citrus Leaves
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