Organoleptic evaluation
Physico Chemical Analysis And Organoleptic Evaluation Of Papads Prepared From Jowar Millet Flour
... This impairs nutritive value and fetches low price, and thus makes it low remunerative crop. However, there is lot of demand for high biomass producing sorghums, which meet the demand of dairy farmers by supplying green ...
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DRY GRANULATION TECHNIQUE FOR CONVERTING TRIPHALA CHURNA AS GRANULES, TABLETS AND ORGANOLEPTIC EVALUATION
... The objective of this research work was the conversion of Triphala churna into stable, palatable and patient acceptable granules to swallow conveniently by dry granulation methods, using suitable binding agents. The ...
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Organoleptic Evaluation of Five Cereal Based Cookies and Commercial Cookies
... ABSTRACT: In the present study,five cereals were selected.These cereals are easily available and cost effective too.In cereals,Kambu(Bajra)-S1,Maize-S2,Ragi-S3,Rice flakes-S4,and wheatflour-S5 and commercial cookies –S6 ...
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Organoleptic evaluation, fluorescence analysis, phytochemical screening and mineral analysis of dried powdered leaves of traditional medicinal plant alternanthera sessilis used for the treatment of fungal infection in sierra leone
... al., 2011), antihypertensive remedy and for antidiabetic activity (Acharya, 2006; Erna C Arollado and Marina O Osi, 2010) and as a hair tonic (Mrinmay Das, 2014). A. sessilis possessed anti-microbial, molluscicidal, a ...
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PHYSICOCHEMICAL ANALYSIS AND ORGANOLEPTIC EVALUATION OF HONEY DURING STORAGE
... The samples of Tupelo and Avocado honey locally named as “Paloosa” and “Bayra” were collected from the mountain of Malakand region of Khyber PakhtunKhwa, Pakistan. The samples were analyzed for physicochemical and ...
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Development, Organoleptic Evaluation and Acceptability of Products Developed by Incorporating Foxtail Millet
... sensory evaluation of the five developed samples (laddu, kheer, panjeri, cutlet, peanut chutney) was carried out by 38 semi-trained panelists for numerical scoring and 51 semi-trained panelists made hedonic ...
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Nutritional Characterization of Shoots and other Edible Products of an Edible Bamboo – Dendrocalamus hamiltonii
... to organoleptic evaluation by a panel of 10 judges and analyzed for various sensory attributes like colour, flavour, taste, texture and the overall acceptability results are depicted in Table ...
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FORMULATION OF VALUE ADDED LOW CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS AND STEVIA REBAUDIANA
... Organoleptic Evaluation: The developed freshly baked low calorie and high fibre biscuits (six treated samples at a time, incorporated with RFF and replacement of sucrose with SLP) were served to 30 semi ...
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3. Impact of brine, lye solution and water on sensory attributes of olive fruits
... treatment. Organoleptic evaluation of treated olive fruits showed that fruit with water treatment was found best followed by fruits which were treated with brine ...
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Development, Standardization and Nutrient Evaluation of the Functional Food Supplement
... The ingredients were mixed in the above proportion viz standard, variation I, II and III respectively. 10 per cent of jaggery syrup was prepared (single thread stage) in batches and used for the preparation of the ...
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Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
... the organoleptic evaluation showed that chitosan coating had no effect on fruits flavor and general acceptability and preserved the fruit color during storage ...
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Effect of Substitution of Wheat with Maize on Technological and Organoleptic Properties of Chapatties
... Baked chapatties when fresh were served to a panel of 10 judges for organoleptic evaluation. The emphasis was centered on color, taste, flavor, texture, chewability. Samples were presented in succession and ...
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Effect of ginger powder incorporation on physicochemical and organoleptic characteristics of biscuits
... It was concluded that ginger powder increased the protein, ash and fibre content while decreased the NFE content. These results can be used to improve the nutritional value of food by adding ginger powder. However, in ...
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Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles
... of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, ...
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ANALYTICAL STUDY OF AN AYURVEDIC COMPOUND: RASAYANA YOGA
... Organoleptic Evaluation Organoleptic evaluation of the final product revealed characteristics listed in Table- 2 Powder Microscopy and Pharmacognostical Analysis Border pitted vessels, s[r] ...
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Pharmacognostic Study of Dioscorea villosa Leaves
... sample, organoleptic evaluation, pharmacognostic evaluation, volatile matter, quantitative evaluation such as ash values and extractive values, phytochemical evaluation, microbial load ...
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Journal of Applied Pharmaceutical Science
... Organoleptic evaluation is based on the study of morphological and sensory profiles of whole drugs (Kokate et ...qualitative organoleptic indicators of leaf ...
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Evaluation of the Chemical parameters and Aromatic Compounds Change at Pearl von Csaba Distillate Produced in Albania after 2 years of Storage and Obsolescence.
... good organoleptic characteristics expressed fine flower aroma characteristic of the ...variety. Evaluation of physico-chemical characteristics is carried out according to the OIV methods, identification of ...
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Standardization Parameters for Herbal Formulation, Avipattikar Churnam
... of organoleptic evaluation of ingredients with rasayana formulation, loss of drying analysis, foreign matter, phytochemical screening, evaluation of ash value, extractive value and rheological ...
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Sour Apple Concentrate: processing essentials and organoleptic properties
... In terms of aroma, appearance, texture, taste, sourness, sweetness, overall-acceptability and average score of the Sour Apple concentrate products, except for SACSaCA[r] ...
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