BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Although it is generally accepted that the addition of micronutrient powders (MNPs) to foods causes no or negligible changes to organoleptic properties, there are anecdotal reports of low acceptability of the MNP (locally known as “Taburia”) distributed in Indonesia. We hypothesized that the organoleptic properties of Taburia do not reduce the acceptability of foods if used as recommended. Acce...

There is a large amount of evidence showing that an individual undergoing dehydration (during a tournament or the exercise regimen) has a negative impact on performance. Thus restoration of this fluid balance must be achieved. Sports drinks are ideally placed to fill both these roles. A sports drink is a beverage designed to help athletes rehydrate, as well as replenish electrolytes, sugars and...

Cultivar segregation according to the sensory perception of their organoleptic characteristics was attempted by using trained panel data evaluated by principal component analysis of four sources per cultivar of 23 peach and 26 nectarine cultivars as a part of our program to d a p c p o 9 a ( n t b t p ©

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...

Buffalo's milk was fortified with different sources of iron and zinc salts to manufacture of Domiati cheese. It was fortified with ferrous chloride, ferrous sulphate, zinc sulphate and zinc acetate at levels of 40, 60 and 120 mg Fe or Zn/kg milk. All fresh and stored samples (30 and 90 days) of Domiati cheese were analyzed for pH, acidity moisture, TN, SN, fat, lactose, ash and TBA number. No o...

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ...

To compare the effectiveness of full- and partial-mouth disinfection for halitosis control, patients were assigned to treatment with full-mouth therapy (complete scaling and root planing in one stage within 24 h) or conventional therapy in quadrants (scaling and root planing performed by quadrant over a period of 4 weeks) (n = 90 for each group). Both groups were then subdivided: half the patie...