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Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable
Selected Plantain Varieties Chips
2016/6/2
The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agri...
New model for flavour quality evaluation of soy sauce
headspace solid phase micro-extraction (HS-SPME) gas chromatography mass spectrum (GC/MS) high performance liquid chromatography (HPLC) principal component analysis sensory evaluation modelling
2014/2/24
The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were iden...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
The aim of this study was to produce low calorie cake, by replacing Fat or sugar or fat and sugar together (fat-sugar) in cake with different levels (0, 25, 50 and 75%) of artichoke (as fat replacer),...
Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
non-destructive methods quality evaluation MRI
2009/7/8
Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent y...
Quality Evaluation of Parboiled Rice with Physical Properties
quality evaluation parboiled rice physical properties
2009/6/18
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
Kitanokaori yellow alkaline noodle color texture
2009/5/20
We examined the relationship between flour/starch properties and the yellow alkaline noodle (YAN) color or physical properties of Kitanokaori, a Hokkaido hard wheat cultivar, and four other samples. R...
Tensile Test of Cabbage Leaves for Quality Evaluation of Shredded Cabbage
fracture properties tensile test cabbage leaf cultivars
2010/2/3
The mechanical properties of six cabbage varieties harvestable in May in Miura Peninsula, Japan, were measured by subjecting strap-shaped specimens to tensile testing. The fracture properties greatly ...
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
Soy-yoghurt fruit flavours acceptability
2008/11/1
The effects of different flavouring/colouring agents and fruits on the quality and acceptability of stirred soy-yoghurt were studied. Soy-yoghurts flavoured with strawberry, vanilla, orange, orange fr...
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques
water activity crispness quality of food
2010/11/24
Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in wa...
Quality Evaluation of Edible Oils by Proton Nuclear Magnetic Resonance Measurement
1H-NMR external proton standard
2010/11/22
1H-nuclear magnetic resonance (NMR) method using dioxane as the external proton standard was established to evaluate the quality of edible oils. The number of olefinic protons (OP) in oil was determin...