Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg,m 2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S...

Abstract Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing into nuggets way to extend shelf life save nutritional value taste because nutrients in are generally easily damaged during storage distribution. Making with tempeh flour substitution aims determine effect on water holding capacity, fat content, protein content organoleptic beef res...

New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trapping device (RATD) for the in vivo monitoring of aroma release was carried out. This device was app...

Mangroves are ecosystems in coastal areas that economically have excellent benefits derived from wood, seeds, and fruit. The most frequently used mangrove fruit as a food source is Sonneratia alba fruit, can be to produce syrup. This study aimed determine the effect of sugar on organoleptic properties Mangrove syrup test method hedonic (preference test) using rating scale 1 (dislike very much),...

In recent years, intensive studies have been carried out regarding the sensory activity of the individual components of the odours of various alcoholic beverages and the dependence between the odour and the chemical composition of the volatile fraction of these products, using gas chromatography with olfactometric detection (GC–O). GC–O is a technique based on sensory evaluation of the eluate f...

Three yoghurt-based weaning foods (WF1, WF2 and WF3) designed for 1-3 years old toddlers which prepared by blending of mung beans (Vigna radiata), soybean (Glycine max) and brown rice (Oryza sativa), were evaluated for their chemical, physical, microbial and organoleptic properties. Proximate compositions of the yoghurt-based weaning foods were varied significantly (P<0.05) and fulfilled the nu...

Abtrak. Biji alpukat merupakan limbah yang masih memiliki kandungan gizi. dapat diolah menjadi tepung dan digunakan sebagai pensubtitusi sebagian dari terigu. Penelitian ini bertujuan untuk mempelajari proses pengolahan kerupuk biji mengetahui tingkat kesukaan dengan penambahan berbeda yaitu T1 = 30%, T2 40%, T3 50%. Analisis dilakukan setelah penggorengan, uji organoleptik hedonik (warna, arom...

ABSTRACTAntioxidants in the ethanolic extract of suji leaves (Pleomele angustifolia) have potential as a sunscreen. The use chitosan nanoparticle system is able to protect degradation flavonoids due influence temperature and light. Tween 80 cetyl alcohol play strategic role formation cream preparations. purpose this study was determine characteristics sunscreen with variations 80-cetyl containi...

&#x0D; The purpose of this study was to characterize the stock broiler meat sourced from cage maintenance sys- tem, especially related mass quality at room temperature. indicators observed included texture and organoleptic profiles chicken meat. research methodology used a completely randomized design with 4 shelf-life treatments (S), namely S1 (1 hour); S2(3hours); S3 (5 hours) S4 (7 hours). r...

Introduction: Lately, the use of natural cosmetics can have a good effect on skin. One them is traditional beauty treatments. The Serum preparation with low viscosity, because its viscosity serum categorized as an emulsion preparation. From results research that has been carried out, ethanol extract Hati Tanah tuber great potential anti-acne it inhibit growth acne-causing bacteria such Staphylo...