Organoleptic Characteristics
Physicochemical, Nutritional, Organoleptic Characteristics and Food Applications of Four Mango (Mangifera indica) Varieties
... Table 6 shows physicochemical and nutritional analysis of the mango frozen puree. The process of transforma- tion of frozen mango puree yielded a satisfactory appearance, smooth and consistent texture with maintaining ...
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Effect of ginger powder incorporation on physicochemical and organoleptic characteristics of biscuits
... and organoleptic characteristics of the ...content. Organoleptic properties in terms of color, flavor, crispiness, texture and overall acceptability were only acceptable at minimum level of ginger ...
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Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
... Abstract Pistachio is one of the main export products of Iran and Iran is one of the largest producer and exporter of pistachio in the world. Unfavourable environmental conditions during storage, causes a sharp drop in ...
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Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles
... With several reports of health benefits of this important nutritional crop, there is an immense scope of its application in preparation of various nutraceutical and functional foods. Processing of oats is limited mainly ...
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The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics
... Figure 3: Effect of coriander powder on scavenging activity (means of three replicates ± standard deviation) control biscuits (CB); 10% coriander supplemented biscuits (CPB-10); 20% cori[r] ...
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Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks
... ments subjected to chemical and organoleptic assessment. It was found those pH, total protein, fat content were decreased with increasing the ratio of soy corn milk in the product. Also, increasing the ratio of ...
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THE EFFECT OF THE AMOUNT OF PEROXIDE CONCENTRATION ON TANNING PROCESS TOWARDS PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF PANGASIUS SKIN
... The method that usesd in this research is complete randomized design consisting of one factor and five levels with three repetitions (triplo), the treatment is given is the difference in the concentration of hydrogen ...
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The Effect of Adding Probiotics on Microbial and Organoleptic Characteristics of Beef Burger Product
... sensory characteristics of the meat tablets treated with probiotics in both the single and mixed types compared to the control sample which was excluded on the seventh day of the sensory evaluation during the ...
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Effect of Bamboo Powder Supplementation on Physicochemical and Organoleptic Characteristics of Fortified Cookies
... consumers. Organoleptic and phsico chemical analysis of fortified wheat flour with bamboo shoot powder revealed that this innovative product can bring a change in the production of functional foods with enhanced ...
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Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples
... of organoleptic characteristics, infestation and contaminations [7,8], however, the cost of this dryer was extremely high both for small and large scale ...
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Fortification of Nilem (Ostheochilus hasselti CV) Fish Flour Against the Favorite Levels of the Dumpling Skin
... This research aims to determine the percentage level of addition of nilem fish flour to the production of the most preferred dumpling skin products organoleptically. The method in this research was experimental with 4 ...
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Effect of omega-3-fatty acids sources on sensory quality of Japanese quail eggs and meat
... in organoleptic value of the meat which is in agreement with the results of this ...the organoleptic characteristics (flavor, off-flavor, tenderness, juiciness and general acceptability) of broiler ...
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DEVELOPMENT AND EVALUATION OF GHAZA A UNANI COSMECEUTICAL FORMULATION FOR SKINCARE
... viz., organoleptic characteristics, feel or consistency, ph, particle size, solubility, bulk density and tapped density, Hausner’s ratio (hr), compressibility index, loss of weight on drying, ash value, ...
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PHARMACOGNOSTICAL AND PHYTOCHEMICAL ANALYSIS OF TRIPHALADI GHANA VATI AN AYURVEDIC POLYHERBAL FORMULATION FOR SENILE IMMATURE CATARACT
... as organoleptic characteristics, pH, Loss on drying, Alcohol soluble extract, Water soluble Extract, Total Ash value and HPTLC densitogram shows good correlation between ...Microscopic ...
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Physico-chemical Standardization of NPCF (Non-Pharmacopoeial Compound Formulation) Use in Diabetes mellitus
... the organoleptic characteristics of NPCF, alcohol and water soluble contents, successive extractive values, ash values, moisture content, ph values and Qualitative analysis of various constituents present ...
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PREPARATION AND EVALUATION OF QUALITY CONTROL PARAMETERS FOR CLASSICAL FERMENTED POLYHERBAL FORMULATION “DRAKSHARISHTA”
... Asva and arishta are considered as unique and potential polyherbal formulation of prime importance in clinical practices. Due to significant therapeutic value, more palatability as compared to other oral liquid dosage ...
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Comparative Preliminary Standardization of Siddha Medicated Oil: Thalangai Ennai , a Poly Herbal Formulation
... The physicochemical standards available for the standardization of Siddha Medicated oils are insufficient. The analytical values available in the pharmacopoeia standards for siddha formulations are not finger print ...
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PREPARATION AND EVALUATION OF HERBAL ANTI –ACNE FACE PACK
... Evaluation parameters Organoleptic evaluation Nature appearance Colour Odour Taste Texture Physicochemical Evaluation Total ash Acid insoluble ash pH General Powder Characteristics Parti[r] ...
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Analysis of the relation between organic products consumption and box schemes use in Alicante (Spain)
... The survey consisted of 26 closed questions. It in- cluded a filter question to rule out those who do not usu- ally perform familiar food purchasing. The questionnaire asked about organic products knowledge and consump- ...
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Hazard Analysis And Critical Control Point Repackaging On Frozen Shortfin Scad Products Satya Trinadi Komira Perkasa Jakarta Ltd.
... (indication: organoleptic changes, ie decompost) and hazard control is done by checking the temperature and quality of raw materials organoleptically upon arrival, the raw material is rejected if it shows symptoms ...
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