abstract halwa-ardeh is a traditional food in iran and middle east countries, which is produced by crushing the dehulled sesame seeds and then mixing with a proper sweetener such as grape concentrate, date syrup, and honey. the oil content of this product is on the average of 57-65% (w/w). in this research, the effect of different levels of fat substitutes including guar gum (of 0.1, 0.15 and 0...

Nuts are nutritious and well-accepted by the general population, which has increased their consumption. This study analyzed sensorial characteristics of raw toasted pecan nuts. In pre-preparation, nuts were in an electric oven air fryer at 180 ºC for 5 10 min, stirring every 2.5 min. Sensory analysis was performed using affective acceptability test a 9-point hedonic scale, evaluating appearance...

Date Syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. In this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. Physical, chemical, rheological and sensory properties of the samples were evaluated. Statistical analysis using SPSS software an...

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at 30°C for a day, th...

a thin layer solar drying method was compared with a traditional method (sun drying) of paddy drying, with their effects on quality characteristics of two varieties of iranian rice (kamphiroozi and sazandegi) studied. solar drying process was conducted in a passive, mixed mode type solar dryer at about 50ºc for 90 minutes. in sun drying method this process took 8-10 hours at a mean temperature ...

In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye a...

Honey bees and beekeeping activity are of huge importance for the crop production biodiversity conservation as well economic impact due to ecosystem services. In south Algeria, jujube blooming is an essential forage source honey bees. The aim this study was determine melissopalynological sensory characteristics Algerian honey. Nineteen samples collected in Algeria over period from 2016 2018 wer...

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...