Results 261 to 270 of about 286,732 (309)

Sensory acceptance of carrot bread

International Journal of Scientific Research Updates, 2022
Bread is a product obtained by cooking, under technologically appropriate conditions, a dough, fermented or not, prepared with wheat flour and other ingredients. Carrot (Daucus carota) is a plant of the Umbelliferae family, characterized as one of the most important olive crops, due to its great consumption worldwide.
null Ezequiel Carlitos Mutie, null António Elísio José, null Abel Alberto Massingue Júnior   +2 more
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Sensory acceptability of iron-fortified millet products

International Journal of Food Sciences and Nutrition, 2011
Fortification of millet flours with iron might be beneficial in combating iron deficiency. In this investigation, two products prepared from finger millet and sorghum flours fortified with iron and ethylene diamine tetraacetic acid and stored for up to 60 days were evaluated for sensory quality attributes using quantitative descriptive analysis, and ...
Bhumika, Tripathi, R, Ravi, Maya, Prakash, Kalpana, Platel   +3 more
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Determinants of sensory acceptability in grapefruit

Scientia Horticulturae, 2018
Abstract Increasing consumer demands regarding fruit quality coupled with decreasing consumption of grapefruit in the United States prompted a reassessment of the factors that influence consumer acceptability in grapefruit in this study using more thorough methods of sensory evaluation and fruit sampling for analytical characteristics than had been ...
David Obenland, Salvatore Campisi-Pinto, Mary Lu Arpaia   +2 more
openaire   +1 more source

OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY

Journal of Sensory Studies, 2010
ABSTRACT The purpose of this study was to describe the sensory characteristics of traditionally produced Obushera and their influence on consumer acceptability using focus group discussions, a descriptive panel and a consumer acceptability panel. Four types of Obushera of commercial importance including: Obutoko and Enturire (sorghum based) plus ...
I.M. MUKISA, D.G. NSIIMIRE, Y.B. BYARUHANGA, C.M.B.K. MUYANJA, T. LANGSRUD, J.A. NARVHUS   +5 more
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Sensory tests and consumer acceptance

Journal of the Science of Food and Agriculture, 1953
AbstractSome implications of the distinction between the consumer‐acceptance test and the analytical taste‐panel test are discussed. Examples are given of its impact upon some of the systems used by the Scientific Adviser's Division of the Ministry of Food.
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Development of Soy‐Based Bread with Acceptable Sensory Properties

Journal of Food Science, 2012
Abstract:  Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread.
B, Ivanovski, K, Seetharaman, L M, Duizer   +2 more
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Sensory factors affecting female consumers' acceptability of nail polish

International Journal of Cosmetic Science, 2015
SynopsisObjectiveThe objectives of this study were to determine what sensory factors impact consumers' acceptability of nail polishes, to explore how these sensory factors impact consumers' acceptability of nail polishes, to investigate whether there are any consumer segments according to their overall acceptability on different nail polishes and to ...
C, Sun, K, Koppel, K, Adhikari
openaire   +2 more sources