Articles Related to sensory

Moringa leaf (Moringa oleifera) is referred to as the “natural nutrition of the tropics”, and in the Philippines, as “mothers’ best friend”. It possesses many health benefits and is also used in disease prevention and therapy. The enhancement of moringa’s natural potency is a scientific challenge that has yet to be thought of. We found enhanced inherent characteristics in the moringa leaf by irradiating using our recently invented 2-6µm mid-infrared ray generating atomizer (MIRGA). The achieved benefits were a more desirable taste and aroma, and an enhanced shelf life, thus increasing the potential transportation distance, quality, and palatability. This scientific achievement was supported by suitable instrumentations and sensory evaluation

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20% and 40% reduction of sodium content of wheat bread and the effects of addition of mahaleb kernel powder (Prunus mahaleb L.) were examined in order to determine the quality characteristics of the wheat flour dough and bread. The rheological properties of dough and antioxidant, sensory properties of sodium reduced wheat bread made with different levels of mahaleb kernel powder were determined.

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The aim of this study is to determine the physico-chemical properties, pasting profiles and sensory scores of complementary food from co-processed maize and carrot. TZE-YPOP-DT-STR-QPM and normal maize; SUWAN-ISR were selected for this study. Each variety was divided into two portions; a portion was co-milled with 20% carrot while the other portion was co-fermented with 20% carrot.

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This study investigated the proximate, mineral, and sensory properties of the composite flour and maize snack (kokoro) produced at different ratio of 100:0, 95:5, 90:10, 85:15, 80:20 respectively. The blends were reconstituted into a thick paste, manually moulded into kokoro stick and deep fried in hot vegetable oil. The kokoro and the flour blends were analysed for their proximate, mineral and sensory attributes. The result showed that there was a significant difference (p< 0.05) in the proximate composition in all the blends.

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The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk formulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk. For Ranking Descriptive Analysis (RDA), the panel was composed of 15 assessors. The acceptance was evaluated by 190 assessors. Sample discrimination was correlated with sweetness flavor, texture, sweet aroma, chocolate flavor and creamy appearance. It was observed that attributes like sweet aroma, sweetness and texture showed a significant difference among the samples. Formulations C, D and E got higher grades 4 and attributes for milk A and B were less acceptable mainly regarding flavor and texture. The data showed that the samples containing the highest concentrations of added sugar were more preferred than those with lower sugar levels.

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Fibre fortified basundi was prepared using different levels of dried crushed date fruit (Phoenix dactylifera) with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of date fruit crush viz; 0, 2, 4, 6, 8, 10 and 12% in the basundi with 5% sugar to finalize the experimental treatments.

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Capsaicin, an active ingredient of Capsicum fruit, is currently undergoing “revival” in the clinical management of pain. However, the choice of its formulation is rather limited to the use of “old-fashioned” tinctures and recently the patches. In an attempt to improve the therapeutic outcome and develop its skin-friendly formulation, we prepared the vesicle-based drug delivery system with capsaicin.

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