scholarly journals The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese

2021 ◽  
Vol 22 (1) ◽  
pp. 19-38
Author(s):  
Ali Tekin ◽  
Zehra Guler
Keyword(s):  
Sensory Characteristics ◽  
Volatile Profile ◽  
Color Parameter ◽  
Goat Skin ◽  
Tulum Cheese

Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

2021 ◽  
pp. 101497
Author(s):  
Yekta Gezginc ◽  
Tuğba Karabekmez-Erdem ◽  
Hazel Dilşad Tatar ◽  
Elif Coşkun Dağgeçen ◽  
Sermet Ayman ◽  
...  
Keyword(s):  
Volatile Profile ◽  
Tulum Cheese

scholarly journals Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya

2020 ◽  
Vol 11 (1) ◽  
pp. 1-6
Author(s):  
Monika Rahardjo ◽  
Ristia Widi Astuti ◽  
Dhanang Puspita ◽  
Monang Sihombing
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Analysis Of Variance ◽  
Sensory Characteristics ◽  
Color Parameter ◽  
Texture Parameter ◽  
Significant Difference ◽  
Variance Result ◽  
Acceptance Rating

This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.

Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

2003 ◽  
Vol 13 (12) ◽  
pp. 961-972 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Jean Banks ◽  
Liz Sheehan ◽  
Patrick F. Fox ◽  
E.Y. Brechany ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Volatile Profile

scholarly journals Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

2018 ◽  
Vol 28 (3) ◽  
pp. 711-720 ◽  
Author(s):  
Ji Yeong Park ◽  
Ji-Hee Yang ◽  
Mi-Ai Lee ◽  
SuYeon Jeong ◽  
SeungRan Yoo
Keyword(s):  
Physicochemical Properties ◽  
Sensory Characteristics ◽  
Drying Methods ◽  
Volatile Profile

scholarly journals Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)

Coatings ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 368 ◽  
Author(s):  
Mayra Z. Treviño-Garza ◽  
Ruth C. Correa-Cerón ◽  
Eugenia G. Ortiz-Lechuga ◽  
Karla K. Solís-Arévalo ◽  
Sandra L. Castillo-Hernández ◽  
...  
Keyword(s):  
Shelf Life ◽  
Linum Usitatissimum ◽  
Cucumis Melo ◽  
Antimicrobial Effect ◽  
Sensory Characteristics ◽  
Edible Coatings ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Fresh Cut ◽  
Quality And Shelf Life

We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).

scholarly journals Effect of Wild Strains of Lactococcus lactis on the Volatile Profile and the Sensory Characteristics of Ewes’ Raw Milk Cheese

2002 ◽  
Vol 85 (12) ◽  
pp. 3164-3172 ◽  
Author(s):  
J.A. Centeno ◽  
F.J. Tomillo ◽  
E. Fernández-García ◽  
P. Gaya ◽  
M. Nuñez
Keyword(s):  
Lactococcus Lactis ◽  
Raw Milk ◽  
Sensory Characteristics ◽  
Volatile Profile ◽  
Wild Strains ◽  
Raw Milk Cheese

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

Meat Science ◽  
2008 ◽  
Vol 79 (4) ◽  
pp. 666-676 ◽  
Author(s):  
E. Soto ◽  
L. Hoz ◽  
J.A. Ordóñez ◽  
E. Hierro ◽  
B. Herranz ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Volatile Profile
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