#sensory analysis

[muslimintp-1999-girl]

This is the saddest thing I have read today

[oaresearchpaper]

Cacao products are becoming more popular not only in the Philippines but all throughout the world. Cacao beans are processed to produce chocolate products. In this study, the researchers produced two chocolate products namely, choco-milk and choco-tableya. This study aims to give details to these products in terms of its nutrient value and microbial analysis. Aflatoxin test was also conducted in order to determine the harmful or poisonous substances from the products. Furthermore, a sensory analysis was also conducted in order to determine its acceptability in terms of appearance, texture, aroma, taste and overall acceptability. To represent different age brackets, teachers and students were used as respondents. Findings of the laboratory test result that the chocolate products are safe to consume since the aflatoxin component of cacao choco milk is below the maximum regulated limit. Proximate Analysis result showed that both chocolate products contain nutrients that are helpful to our body. For the sensory evaluation, the data showed that the products are acceptable in all the given attributes. With the given results, choco-milk and choco-tableya are safe to consume and is beneficial to our health.

[sweetmarias]

Drinking coffee vs Tasting coffee

Drinking coffee vs Tasting coffee

My old theme of distinguishing tasting coffee versus drinking coffee, from an old video, just to prove… I’m old!

This is an old video with a theme I keep coming back to … that there’s a difference in tasting coffee and drinking coffee. Lately I definitely feel that drinking coffee and not tasting is AOK! I do it all the time. Sometimes when I brew a coffee to taste I realize I just drank it…

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[ijtsrd]

To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls

by Dr. Anil Bukya | Lawande S. R | Dawkhar S. N ""To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd26549.pdf  

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/26549/to-standardization-formulation-and-sensory-evaluation-of-carrot-dessert-with-rice-balls/dr-anil-bukya

medical science journal, best journal, call for paper languages

Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 11 21 20 carrot puree milk rice flour sugar water . For this carrot dessert rice balls physicochemical and sensory analysis was carried out. The results showed that sensory evaluation and overall acceptability of carrot dessert with rice balls of treatments T1, T2 and T3 were noted as 8.3,7.9 and 7.4 respectively. It was observed that the carrot dessert with rice balls T1 was most acceptable and ranked between like very much. T1 showed moisture 61.57 , fat 2.5 , protein 4.2 , Carbohydrate 28 , total sugar 24.0 ash 3.8 , energy by formula calculated 151.3Kcal respectively. Hence T1 have rich nutritive value and literature also showed for carrot with nutrient such as Beta carotene precursor of vit. A , Minerals, Amino acid, Calories, Antioxidants etc. Hence this recipe of carrot dessert suitable for supplementation of Vit A deficient, heart patient and cancer patients which are having good therapeutic value. 

[a-starlightnight]

[10/10/17] Tuesday morning, sensory analysis mid term revision and it’s a d-day🍉🌵 . . . Guys, please listen and give support to NUEST W (kpop group) comeback today! Listen to their song on youtube and stream it on korean music app. Your support means a lot for us. It will be released at 6pm kst both music video and the album 💕 Please listen to it a lot and spread the words. 💛

[whiskycast]

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WHISKYCAST EPISODE 622: JANUARY 1, 2017

Blending is part art and part science, and unless you're drinking a single cask whisky, every dram you try has been tweaked by the nose of an experienced blender. Nancy Fraley describes herself as a "ghost blender," but it's fair to call her and other blending consultants "noses for hire" - working in the background to create whiskies for distillers large and small. Nancy's client list is shrouded in the secrecy of non-disclosure agreements, but she can talk about some of her work and shares some of her secrets with us on this week's WhiskyCast In-Depth.

In the news, we'll look at a couple of whiskies raising serious money for charities, along with a new chapter of the Red Tape Follies. We'll also have some of your final drams of 2016 and the first drams of 2017 as we kick off a new year.

[scidocpublishers]

International Journal of Food Science, Nutrition and Dietetics (IJFS) ISSN:2326-3350 is a comprehensive, peer reviewed journal devoted to Food Science, Nutrition and Dietetics. publishes original research, latest developments, review papers, scientific data, editorials from leading scientists and scholars around the world

[weinkraftwerk]

Neuro-enology

It seems that the world of neuroscience is starting to understand the complexity the winemakers and sommeliers deal with in their profession. How do you describe, dissect, and make decisions involving a product that weaves sight, smell, taste, touch into a poetic symphony? Any winemaker will tell you that there is no right way, no recipe in vinification. It is just as much an art as a science.…

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