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Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
fortification cyanobacteria organoleptic product shelf life
2016/12/9
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the u...
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
antioxidant activity functional food phenolic compounds sensory properties
2015/5/18
The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest ...
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
texture rheology stress relaxation polyphenol antioxidant
2015/3/30
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0–9%), but the cohesiveness,...
Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
alcohol nectar model alcohol perceived density perceived viscosity
2014/2/24
Ten trained panelists evaluated the perceived density as well as the physical and perceived viscosities of the product obtained by blending ethanol with pear nectar. There was a link between the conce...
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
wheat fibre apple fibre potato fibre bamboo fibre bakery test sensory analysis
2014/2/24
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
pseudo-cereals phytic acid mineral sensory
2014/2/25
The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physic...
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Texture Sensory Properties
2016/6/1
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus
yogurt fermented milk sensory evaluation pH
2009/5/8
The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, Lactococcus lactis and Streptococcus th...
Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana（a Turkish Fermented Cereal-based Food）
tarhana whey concentrate nutritional properties viscosity
2010/2/3
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritio...