Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play significant impact on produced texture it also add attractive orange colour final product. The article focused replacement stabilizers used manufacture with flour dehydrate...

BACKGROUND Increasing antioxidant levels in fruit through breeding is an important option to support higher antioxidant intake particularly when fruit consumption is low. Indeed, if nutritional components are also combined with a high standard of sensorial fruit quality, the perspective for consumer health can be further improved by encouraging more fruit consumption. Wild species are valued by...

The ham from Iberian pigs is a meat product of high sensorial quality, with a first-rate consumer acceptance. Its excellent sensorial characteristics are basically due to the extensive feeding system of Iberian pigs, based on acorns and grass, and the prolonged technological processing of the ham (18-24 months). Iberian hams present high intramuscular fat content and marbling. Currently, chemic...

Urban perception is the result of mutual transaction between human and environment and the process of perception is developed through the three continuous steps of “sensation”, “perception” and “cognition”. In the first step (sensorial perception), the environmental signals are received via sensorial sensors and each different sense based on its own essence, performance and ability has its own ...

This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural sensorial attributes chhana (Indian cottage cheese). Principle component analysis cluster were used to correlate quality attributes. Instrumental properties descriptors for that contributed most textural sensory identified. Chhana containing 100% 75% cow foun...

this research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. the results indicated that there was significant differences between the chocolates prepared using 100% coffee skin...

this study evaluated the use of the solar dryer at esfahan agricultural research center for drying prunes. a factorial experiment was carried using a randomized complete block design with four replications. the four methods used to accelerate prune drying were: control group (no treatment), mechanical perforation at one week of drying, blanching, submersion in australian cold dip method. the dr...

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...