The consumption of canned tuna in the country has been increasing and some factors are effective on the chemical and organoleptic qualities of this product during transport. The aim of this project is to study methods to reduce histamine and improve the organoleptic properties of the product. Three thawing methods consisted of immersion, cold water shower and open air has been considered. Besid...

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...

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...

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 ...

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 ...

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...

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 ...

Cooking conditions are the key factor for organoleptic and sanitary qualities of meat products. This study focused on these bivalent properties by determining the odour-active compounds and polycyclic aromatic hydrocarbons (PAHs) in cooked meat with high resolution GC-olfactometry and GC×GC-TOF/MS, respectively. PCA permitted to stress that to achieve a balance between sanitary and organoleptic...

Keyphrases D Pharmaceutical salts-general pharmacy, physicochemical properties, bioavailability, pharmaceutical properties, toxicology, review J:J Salts, pharmaceutical-general pharmacy, physicochemical properties, bioavailability, pharmaceutical properties, toxicology, review J:J Physicochemical properties-dissolution, solubility, stability, and organoleptic properties of pharmaceutical salts,...

This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the ...