Search results for "SENSORY EVALUATION"
showing 10 items of 38 documents
Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits
2018
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This research commissioned by Agricultural services co-operative society ‘AUGL¸ NAMS’ has been conducted within framework ‘The research of fruit storage technologies’ funded by State program ‘Competence Centre for Food in Latvia’.
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
2020
Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…
Aproximaciones para mejorar el crecimiento de bacterias lácticas iniciadoras OM13 durante las primeras etapas de producción de aceitunas verdes de me…
2018
The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease…
Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experi…
2017
International audience; Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into …
Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell
2019
International audience; Although hay is the foundation of most equine diets, horse owners rarely ask for biochemical analysis and the routine practice is to choose hay based on its 'perceived' nutritional value. The present study aimed at exploring the relationship between sensory properties as perceived by sight, touch and smell, and the nutritional value of hay measured by biochemical analysis using a 'free sorting task' method. Fifty-four non-expert participants were asked individually to: (1) observe 21 hays samples, (2) group together hays that they perceived as similar for each of the three modalities (hay appearance, odour or texture) and (3) characterize each formed group with a max…
Evaluation sensorielle. Actia. Guide de bonnes pratiques
2014
Complete work aimed at the users of the research; absent
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta
2015
Abstract Borage (Borago officinalis L.) is a herbaceous plant of the Boraginaceae family cultivated throughout the world for several purposes, including food preparations, mainly beverages and salads. Some Italian recipes use borage as a food ingredient, in particular as condiment for pasta. The aqueous extract (AE) from borage leaves can act as biopreservative in foods due to its inhibition towards the main foodborne pathogen bacteria. Fresh pasta, due to the high content of water, is a food product with a limited shelf life. In order to test the suitability of borage to produce fresh pasta with a prolonged shelf life, borage AE was used in dried form as a raw material for the production o…
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour
2023
The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acrylamide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample containing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
2020
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®
Study of the Importance of Emotional Factors Connected to the Colors of Fresh-Cut Cactus Pear Fruits in Consumer Purchase Choices for a Marketing Pos…
2015
Cactus pear has always aroused curiosity because of its shape and its particular structural characteristics (plate and spiny clatodes, oval fruits of different colors and flowers of an enchanting beauty). This plant evocates the territory where it grows, characterized by a sub-tropical climate, which in Europe is represented by the region of Sicily (Southern Italy), that is one of the main producers of the Mediterranean area. Sicily has three native cultivars with different colors of the fruit: red, yellow and white. The variety with the yellow fruit is the most widespread, although all of them are commercialized. The chromatic variety of these fruits might be an important element of attrac…