Results 31 to 40 of about 17,547 (209)

Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

Новые технологии, 2021
Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food ...
A. A. Skhalyakhov, K. R. Siyukhov, Z. T. Tazova, N. T. Siyukhova   +3 more
doaj   +1 more source

Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract

Applied Food Research
This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas.
Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, Edy Subroto, Dimas Rahadian Aji Muhammad, Bangkit Wiguna   +5 more
doaj   +1 more source

THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS

Harčova Nauka ì Tehnologìâ, 2018
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained ...
T. Brykova, O. Samohvalova, N. Grevtseva, K. Kasabova, A. Grygorenko   +4 more
doaj   +1 more source

Royal Jelly: Organoleptic Characteristics and Physicochemical Properties

, 2019
Royal Jelly is a material with a complex chemical structure formed by the young nurse honey bees as larva food. Royal jelly (RJ) has a complex composition of proteins, amino acids, sterols, phenols, sugars, minerals and other components. It has significant commercial requirement and today it is utilized in various sectors, such as pharmaceutical, food ...
Syeda Hina Kausar, V.R. More
openaire   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

Пищевые системы, 2020
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova   +4 more
doaj   +1 more source

Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification

Jurnal Pengolahan Hasil Perikanan Indonesia, 2017
Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the ...
Rita Marsuci Harmain, Faiza Dali, N. Nurjanah, Agoes Mardiono Jacoeb   +3 more
openaire   +2 more sources

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

QUALITY, SAFETY AND SHELF LIFE OF “RED COTTAGE CHEESE” PRODUCT

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2020
New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and the smell
GUZEL ALKHAMOVA, ALEKSANDR LUKIN
doaj