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EVALUATION OF FRUIT QUALITY IN LOQUAT USING BOTH CHEMICAL AND SENSORY ANALYSES
Acta Horticulturae, 2011The aim of this work is to evaluate fruit quality characteristics of four loquat cultivars using both instruments and an expert panel.
FARINA V. +3 more
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Evaluation of Sensorial Qualities of Fruit Wines by Kohonen Neural Network
Advanced Materials Research, 2012Sensorial qualities of fruit wines were compared by clustering due artificial neural networks. A Kohonen network has been used as a software tool in order to increase the human skills in this kind of application. Seven wine samples were used in this work, which the five samples were of Barbados cherry wine, one sample of peach wine and one sample of ...
José Carlos Curvelo Santana +4 more
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Physical, chemical quality and sensory evaluation of ‘Smooth Cayenne’ pineapple fruits
Acta Horticulturae, 2018The ‘Smooth Cayenne’ pineapple (Ananas comosus) fruit was evaluated on physical and chemical qualities and sensory aspects. The pineapple fruits were harvested at three stages, immature (110 days), mature, (commercial maturity, 130 days) and over-mature (160 days). After harvest all fruit were carried to the laboratory.
J. Joomwong, A. Joomwong
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Standardisation and Sensory Evaluation of Fruit Powder based Instant Health Drink Mix
The Indian Journal of Nutrition and Dietetics, 2021Mango and pineapple powders were prepared for the processing and sensory evaluation of fruit powder based instant health drink mixes and standardised using various levels of fruit powders (10-50%) with additional ingredients. The mango and pineapple powders of 30 g were taken as optimum level for processing the health drink mixes.
M. S. Saradha Devi, P. Banumathi
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FORMULATION AND SENSORY EVALUATION OF A FRUIT PUNCH CONTAINING WATERMELON JUICE
Journal of Food Science, 1980ABSTRACT The objective of this work was to formulate and test the acceptability of a fruit punch containing watermelon juice. Frozen concentrated watermelon, pineapple, and orange juices, sugar and citric acid were used to formulate five categories of fruit punches containing each 100%, 50%, 20%, and 10% juices.
S. S. HUOR +3 more
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Development and Sensory Evaluation of Fruit-based Probiotic Yoghurt
Journal of Biology and NatureYoghurt is one of the most popular fermented milk products. It is also the most consumed dairy product worldwide. Fruit yoghurt has a more pleasing flavour. The study aimed to develop Standard probiotic yoghurt (SPY) and Fruit-based probiotic yoghurt, viz. Mango-blended probiotic yoghurt (MBPY) which was incorporated with five different formulations of
Priyanka Deka, Mamoni Das
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Sensory Evaluation and Flavoromic Analysis of Fruit Components
2023Devarajan Thangadurai +10 more
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Sensory evaluation of passion fruit (Passiflora edulis) jam and ice cream
Pantao (International Journal of the Humanities and Social Sciences)Jam and ice cream are mostly eaten as snack or dessert which is a sweetened food. The recommendation of additional of natural flavorings enhances the taste of ice cream and jam. This study was conducted to innovate ice cream and jam flavored with passion fruit pulp.
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POSTHARVEST SENSORY EVALUATION OF CALCIUM TREATED PEACH FRUIT
Acta Horticulturae, 1989M.G. Robson, J.A. Hopfinger, P. Eck
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