Results 271 to 280 of about 284,156 (313)

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
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Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas

Journal of Food Science, 2009
ABSTRACT:  Green tea has been widely consumed for its mild flavors and its health benefits, yet caffeine in green tea has been a limitation for those who want to avoid it. The limitation brought increase in need for decaffeinated products in the green tea market.
S M, Lee, H-S, Lee, K-H, Kim, K-O, Kim
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Low-Calorie Chocolates and Acceptability/Sensory Properties

2012
Introduction to sensory evaluation applied to the development of diabetic and reduced-calorie milk chocolates Assessing high-intensity sweetness equivalence in milk chocolates using time-intensity methodology Sensory profile, acceptability, and drivers of liking for diabetic and reduced-calorie milk chocolates Storage time of diabetic ...
Lauro Melo, Helena Maria André Bolini, Priscilla Efraim   +2 more
openaire   +1 more source

Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars

Journal of Food Science, 2019
Abstract This research measured the sensory characteristics and consumer acceptance of 15 cultivars of cantaloupe. Eleven trained panelists assessed melons by descriptive analysis. Northern California consumers ( n = 171) evaluated the melons for
Ellen Mayra Menezes Ayres, Soh Min Lee, Laurie Boyden, Jean‐Xavier Guinard   +3 more
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Sensory Acceptability and Characterization of Pijanga Nuggets

International Journal of Emerging Technologies and Innovative Research
This study focused on the development and evaluation of Pijanga nuggets using Glossogobiusgiuris as the primary ingredient. It aimed to assess the sensory acceptability, nutritional content, and physico-chemical properties of three different nugget formulations.
null Jessica Mancile, null Randy O. Descarten   +1 more
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Sensory characteristics and consumer acceptability of perilla porridges

Food Science and Biotechnology, 2012
This study was conducted to understand the factors that affect the acceptance of various perilla porridges and compare the sensory characteristics that drive consumer acceptance of perilla porridges across Korean and Chinese cultures. A descriptive analysis was performed on 8 samples, which were made with 2 types of perilla oils, 3 types of perilla ...
Jeong-Eun Yang, Hun-Jung Kim, Lana Chung
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Sensory Acceptability and Characterizationof Durian Rind Tart

International Journal of Emerging Technologies and Innovative Research
This study explored the development and evaluation of an alternative flour derived from durian (Durio zibethinus) rind, with the goal of using it as a primary ingredient in tart formulations. Specifically, it assessed the phytochemical composition of durian rind and its incorporation into three tart formulations evaluated for sensory acceptability in ...
null Charis M. Morante, null Cheyserr C. Lelis   +1 more
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