Results 21 to 30 of about 70,563 (172)
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
doaj +3 more sources
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
doaj +2 more sources
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
doaj +2 more sources
BUANA SAINSSmoked milkfish is a processed fish, a signature item of Sidoarjo Regency. Smoked milkfish has different criteria depending on the production process. Sensory attributes are among the most important consumer preferences. This study aimed to examine the sensory attributes of smoked milkfish and determine the dominant sensory attributes that influence ...
Ririef Mutiara Syari +2 more
openaire +2 more sources
Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation [PDF]
FoodsThis study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production.
Nikola Maravić +6 more
doaj +2 more sources
Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages. [PDF]
J Food Sci Technol, 2023 Sensometrics assesses sensory perspectives in consumer research using statistics and various methodologies. This study evaluated consumer responses to hot and cold germinated-wheat beverages in check-all-that-apply (CATA) and rate-all-that-apply (RATA) assessments using sensometric statistical approaches, including Cochran's Q test, penalty-lift ...
Aung T, Kim BR, Kim MJ.
europepmc +3 more sources
Foods, 2022 Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples.
Yehji Chung +5 more
doaj +1 more source
Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys
Methods and Protocols, 2020 Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj +1 more source
Profiling Atribut Sensori Kukis Nastar Menggunakan Metode Rate-All-That-Apply (RATA)
Gorontalo Agriculture Technology Journal, 2023 Nastar merupakan salah satu jenis kukis dengan isi selai nanas yang sangat popular di Indonesia. Nastar yang dibuat dari produsen dengan merekyang berbeda dapat menghasilkan profil sensori yang berbeda pula. Penelitian ini bertujuan untuk mengevaluasi profil sensori produk nastar dari merek berbeda dengan menggunakan metode rate-all-that-apply (RATA ...
Hadi Munarko +2 more
openaire +1 more source
Foods, 2020 This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine ...
Anh N.H. Nguyen +5 more
doaj +1 more source