The study aims to determine the effect of using corn flour and sago on chicken liver nuggets beef in terms physicochemical organoleptic quality. materials used were liver, flour, eggs, salt, garlic, pepper, breadcrumbs. research method was a laboratory experiment with nested Randomized Block Design (RBD) 4 treatments 5 replications. treatment distinguished by several codes including CC: liver+c...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

The results of studying quality indicators (organoleptic, physicochemical, microbiological) puree from the fruits Lonicera caerulea L. (blue honeysuckle) before and after pressure treatment are presented. It was found that organoleptic microbiological meet requirements established by standard for these products. content organic acids in during processing increases due to an increase level lacti...

Copyright: © 2012 Ntougias S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Lactic acid fermentation is an important process used in the production of several food and beverages. Optimization of lactic acid ...

Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured bevera...

The study investigated the effect of spraying chicken legs with skin with lysozyme solutions of varying activity on their microbiological stability and organoleptic features. Lysozyme was applied at concentrations ranging from 3000 to 48000 U/ml. The effect of storage time at the temperature of +4C on the total aerobic bacterial count, coli titre, the occurrence of enterococci, anaerobic sporef...

Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from continental-sired suckler bulls (n=126) assigned to either ad libitum concentrates to slaughter (C), gras...