Future FoodsBiscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour.
Jariyah +2 more
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Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries
Foods, 2021 Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they ...
Denis Richard Seninde, Edgar Chambers
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OENO One, 2023 Wine aromatic characterisation is generally a complex task, even for well-trained assessors. To facilitate such characterisation, aroma terms are typically arranged in some sort of hierarchical structure, such as aroma wheels.
Léa Koenig +5 more
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PROFILING ATRIBUT JAMU KUNYIT ASAM DAN JAMU SINOM DENGAN METODE RATA (Rate-All-that-Apply) PADA BEBERAPA KOTA di JAWA TIMUR (Profiling Attribute Of Jamu Kunyit Asam And Sinom By Rata (Rate-All-That-Apply) At Several Cities In East Java) [PDF]
Jurnal Teknologi Pangan, 2017 ABSTRAKJamu merupakan salah satu obat tradisional di Indonesia yang diolah dengan cara pengolahan sederhana berdasarkan pengalaman turun-temurun. Profiling produk jamu merupakan salah satu pendekatan sensori yang dapat menjadi suatu upaya dalam perbaikan
Kiki Fibrianto, Mayrizky Dwihindarti
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Applied Food ResearchCombining rapid sensory profiling methods Check-All-That-Apply (CATA) or Rate-All-That-Apply (RATA) with Just-About-Right (JAR) might provide insights on attribute presence and intensity, which can be useful during product development.
Vera van Stokkom +3 more
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Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis
Future Foods, 2021 It is evident that the interest in plant-based milk alternative products is increasing, although there are still difficulties with undesired sensorial properties.
Helen Vaikma +3 more
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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice [PDF]
FoodsPreference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the
Yoojin Jeong +4 more
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Jurnal Teknologi & Industri Hasil PertanianRembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly
Lalu Danu Prima Arzani +3 more
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Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production [PDF]
FoodsIn this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels.
Simona Bukonja +7 more
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The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties [PDF]
MoleculesThe microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in ...
Xin-Ke Zhang +10 more
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