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Mentha x piperita L. simplicial may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time on organoleptic simplicia M. x piperita. The sample used was simplicia that has been stored for 0, 15, 22, 30, 32, and 44 mounth in the simplicia storage warehouse with some long storage, and then the samples were subjected for moisture content analysis and organoleptic evaluation. The results showed that the shelf life of M. x piperita simplisia determined using the method of a water content parameter approach was 27 months. After 27 months of storage, although the aroma still can be preserve, there wa a decrease in the taste and the color of simplisia. In addition, there was increase in water content.

Food refers to the most important factors of the environment, which directly affect the human body throughout life. Proper nutrition is an important part of a balanced diet. The regime provides regular meals at certain hours at certain intervals, as well as the distribution of the daily diet by energy value during the day. Adherence to the diet ensures the rhythmic functioning of the digestive system, normal digestion and proper metabolism. The food ration should be composed so that its energy value covers the body's energy expenditure. The organization of a balanced diet is one of the most important factors in maintaining good health and improving efficiency. The diet should be composed so that its energy value covers the body's energy expenditure. Promising in this regard is the introduction of the concept of healthy eating in the daily diet of athletes in various sports. After all, the trends of modern healthy eating show a growing interest among athletes in various sports. The aim of research is to introduce the concept of healthy eating in sports and recreation and restaurants. The following research methods were used in the work: observation analysis (diet), organoleptic evaluation, statistical data processing, consumer evaluation of finished restaurant products according to DSTU. To fulfill our tasks of theoretical generalizations and experimental research, scientifically substantiated the introduction of the concept of healthy eating in the diets, as well as balanced the ingredient composition of the diet by developing and adding chopped semi-finished products using beef and raw materials. In our work let’s offer an innovative model for the use of meatballs for health purposes in the diets of athletes with playing sports

Assuming that herbal preparation is better with fewer side effects than synthetics, natural treatments are more effective than allopathy in terms of side effects for better human body healing. Herbal products have a growing demand in the world market, and the plants have been reported in the literature as having various pharmacological activities such as anti-microbial, anti-oxidant, anti-inflammatory activity, anti-cancer, anti-diabetic. The purpose of this study was to develop anti-aging poly-herbal cream by mixing the extract of Punica leaf, Neem Oil, Jamun powder, Carrot powder as the main ingredient, and then creams were developed based on the anti-oxidant ability of herbal extracts and performed their evaluation study. Punica granatam leaves were shade dried and extracted using the Soxhlet method with different solvents such as n-hexane, benzene, and alcohol. Fine extract powder was collected and removed distilled water thoroughly. The cream was formulated into different concentrations, namely F1, F2, F3, and F4. Similar types of research with similar components have been reported, but in this experiment, the formulation is different, and this work is kept cost-efficient and straightforward; it's an attempt to reduce few components and prepare cream and evaluate its potential. According to The International Council for Harmonization of Technical Requirements for Pharmaceuticals for Human Use ICH guidelines, the cream was stable during stability studies, and F3 turned out to be a better formulation than the other three.

Tempeh is made from soybeans, but it can be made from a variety of food ingredients. In addition to reducing the demand for soybeans, whose availability in the country is insufficient, the use of other ingredients as raw materials can add to the nutritional value of tempeh to become more complete. This study aims to prove the effect of yeast concentration and the effect of the proportion of soybeans and jali on the nutritional and organoleptic content of soybean and jali mixed tempeh. The design of this study used a factorial randomized block design (RBD) with two factors, namely the concentration of yeast and the proportion of soybeans and jali. Each factor consists of three levels of treatment with three replications. Yeast concentration level (k) is k1 with yeast concentration added 0.1%, k2 (0.15%) and k3 (0.2%). As for the proportion of soybeans and jali (p), namely p1 the proportion of soybeans: jali-jali with a ratio of 60:40, p2 (50:50) and p3 (40:60). The results showed that yeast concentration did not affect (P> 0.05) moisture, protein content, fat, carbohydrate, and fiber content as well as organoleptic properties of tempeh. The proportion has an incredibly significant effect (P 0.05 on ash content and organoleptic properties of tempeh. There is an interaction between yeast concentration and the proportion of tempeh to color.

Poultry eggs are perishable, hence could lose their quality rapidly between storage and consumption. Maintaining fresh quality is a major problem which is aggravated by temperature, humidity, storage method and time. Several methods of altering these environmental conditions to prolong the shelf-life of the eggs have been reported, yet little is known about kiln, solar and oven methods of drying boiled fowl eggs. This study was targeted at creating awareness, evaluating the organoleptic properties and determining the shelf-life of kiln-, solar- and oven-dried fowl eggs, stored under different environmental conditions. A total of 160 Isa brown freshly laid eggs were obtained and weighed, and were divided into four different groups of 40 eggs each, designated as control, kiln-, solar- and oven-dried. The eggs were boiled for 30 minutes and dried at 100 – 120oC overnight (kiln dried), 45 – 50oC for 5 days (solar dried) and 100oC for 24 hours (oven dried), but those in the control group were not dried. Panelists were used in obtaining information on awareness of fowl eggs drying/drying methods and organoleptic evaluation. Twenty-seven eggs each from the control, kiln-, solar- and oven-dried groups were kept in locally fabricated egg packs and stored for 30 days in a sales outlet, deep freezer and kitchen for shelf-life determination. Results showed that egg weight loss was highest (52.3%) in the kiln-dried, followed by oven-dried (38.9%), solar-dried (27.4%) and control (20.6%) groups. All the panelists (100%) were aware of the different forms of storing boiled fowl eggs and have eaten fowl eggs in different forms, but none (0.0%) was aware of kiln, solar and oven method of drying fowl eggs, or has eaten kiln-, solar- and oven-dried fowl eggs before then. Some of the panelists liked the appearance, taste, aroma, mouth feel, after-taste and overall acceptability of the dried eggs. All (100%) of the eggs in the sales outlet spoilt, but none (0.0%) among the dried eggs stored in the deep freezer was spoilt. In the kitchen, all the control eggs (100%), 22.2% (kiln dried), 88.9% (solar dried) and 66.7% (oven dried) spoilt. Kiln- and oven-dried eggs had more water loss, apparently implying better effectiveness of the drying methods. Therefore, fowl eggs could be boiled, dried and refrigerated to elongate their shelf-lives.

Hydrogel is a topical preparation by applying it to the skin. Agarwood leaf extract is proven to contain flavonoid compounds which play a role in helping the wound healing process. The combination of carbopol and HPMC intend to cover the deficiency of carbopol when used at high concentrations and to provide an acidic ph. Know the influence combination of carbopol base 940 and HPMC K4M and the results of the evaluation of the optimal stability of the hydrogel extract of agarwood leaves. The method used is experimental with true-experimental design. The sample used is agarwood leaves in Tanah Bumbu Regency. Determination, preparation, extraction, hydrogel production and evaluation. Data were analyzed with ANOVA and Kruskal-Wallis statistics. Hydrogel formulation with a combination of carbopol base 940 and HPMC K4M gives an influence on the hydrogel formulation of agarwood leaf extract by evaluating the stability of organoleptic evaluation, homogeneity, pH, viscosity, spreadability and adhesion. The result of the formulation that can maintain the stability of evaluation during storage for 28 days at room temperature is F2. Statistical test results of pH, viscosity, spreadability and adhesion

The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.

Investigation of commercialization possibility of highly endangered Brown Carpathian cattle milk was done at 5 cheese samples. Samples were done on different European high-mountainous cheese-making technologies. Certain physical-and-chemical characteristics of the samples were studied and the organoleptic evaluation was done. It was found, that the milk of Brown Carpathian cattle is valuable from the point of view of its commercialization. Making of cheese from the milk of Brown Carpathian cattle on different technologies showed the superiority of French Beaufort technology for the milk of the breed on texture, taste and aroma of prepared cheese.

The unresolved problem of quail is feed stress and high sensitivity of poultry of this species to feed quality. To eliminate such consequences it is possible with the use of various biologically active feed additives. However, their introduction into the diet automatically raises questions about the quality and safety of the products for the consumer. The purpose of the research is to conduct a veterinary and sanitary assessment of the quality of quail meat for feeding NDC. The purpose of the research is to conduct a veterinary and sanitary assessment of the quality of quail meat for feeding NDC. The object of study were the quails of the Pharaoh breed, at the age of 24 were divided into two groups: experimental and control 30 heads each. The birds were kept in cages with free access to food and water. Quails of the experimental group were added to drinking water feed additive "Nanocerium" at a dose of 8.6 mg per liter of drinking water. Nanocerium feed additive is an aqueous dispersion of NDC with average nanoparticle sizes of 2–7 nm. Antemortem examination of quails of both groups revealed a satisfactory clinical condition of birds. The average weight of the gut carcass of quails of the experimental group was higher by 8.3% compared to the control. Examination of 20 carcasses of quails showed that they can be classified as first class. According to organoleptic parameters, quail meat is of good quality in veterinary and sanitary terms. Microbiological studies of quail meat indicate no effect of NDC in the applied doses on its bacterial contamination. Chemical parameters of meat (pH, aminoammonia nitrogen, volatile fatty acids during storage in the refrigerator) (5 days, t = 4–5 ° C) tended to increase and were within the normal range for fresh product. Tissue in quails of both groups was not detected. The biological value of quail meat in both groups was identical and no toxicity. Tasting evaluation of the broth and meat showed that NDC did not affect the studied taste. The obtained results show that the quails that received the feed additive "Nanocerium" with water according to the indicators of veterinary and sanitary examination are of good quality, which allows to use it in human food without restrictions. Key words: poultry, nanocerium, organoleptic evaluation, microbial contamination, biological value, tasting evaluation.

The article presents experimental materials on the development and optimization of the recipe for cooked sausages, in particular, boiled sausages. For the research, three samples of minced meat were made: the first with ketchup, the second with tomato paste, and the third with fresh tomato juice. A comprehensive organoleptic evaluation of the obtained samples of boiled sausage products was carried out. As a result of the research, the technology and formulation of new sausage products with the addition of tomato ingredient were developed. An increase in the content of lycopene in finished products has been experimentally proved. The high quality of the sausage products made using tomatoes in comparison with the usual sosi-sok technology has been established. The development of recipes using a non-standard ingredient, namely tomatoes, in the technology of cooked sausages allows you to expand the range and provide the finished product with lycopene.

Dragon fruit is an exotic fruit loaded with lots of nutrients contributing to therapeutic benefits. It is the chief source of antioxidants including vitamin C, flavonoids and betacyanins. The most common variety (Hylocereus undatus) of fruit was processed to develop and standardize a healthy refreshing drink for immune boosting. Pulp and peel of the fruit were utilized and mixed with lemon juice in different proportions until desirable sensory scores were obtained. Nine-point Hedonic Rating Scale was used for assessment of sensory characteristics. Three variations T1, T2 and T3 were developed and compared based on sensory attributes to evaluate consumer acceptability. Nutrient composition and cost calculation were also done together with organoleptic evaluation of products. Sample T1 made with both pulp and peel mixed together with lemon juice was “liked very much” and secured highest score (8.1). Moreover, the uppermost score (8.6) found in T1 for colour categorized as “liked extremely”. On the other hand, the lowest score (6.5) was found for texture of T2. Highly significant differences were found between sensory attributes of treatments. The nutritive values found for energy was 87 kcal, carbohydrate 20 g, protein 0.76 g, fat 0.36 g, fibre 1.56 g and vitamin C 44 mg per 100 g having cost ₹26.00 for the same quantity. The drink thus developed was found to be most acceptable having reasonable cost and numerous nutritional benefits.

In the present investigation attempts have been made to prepare weaning food having low cost, high nutritional value, low viscosity and better acceptability by using sorghum malt. Three weaning foods combination were prepared by using different proportions of sorghum malt flour, mothbean malt flour, sesame flour and skim milk powder. These formulations were subjected to organoleptic evaluation and among the experimental formulations, formulation F1 containing sorghum malt, mothbean malt, sesame flour and skim milk powder in the proportion of 50:30:10:10 was accepted as best considering the highest sensory score (8.28) awarded to it.

The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fermentation, and smaller quantities of sulfites even compared to organic wines. In this work, natural wines were obtained from Fiano grape, a historical cultivar of Irpinia (Campania, Italy). The main objective of this study was to compare the chemical and sensory characteristics of natural wines produced using different vessels (10 HL): Test A: stainless steel; Test B: earthenware amphora; Test C: mulberry wood barrel; and Test D: cherry wood barrel without the use of starter yeasts and chemical additives, including sulfites. Our results show a greater concentration of higher alcohols and esters in wines obtained in amphora and wooden barrels. The results of this work reveal that the type of container influences the composition of wine to an important extent. In addition, the Fiano wines obtained have a distinctive sensory profile also due to the ancestral winemaking process used, which did not involve the use of starter yeasts or technological and chemical adjuvants.

The main objectives of the study were to examine the nutritional value, carcass quality and meat organoleptic evaluation of broilers supplemented with fish entrails meal. Proximate analysis of fish entrails meal was analysed. Its effects on carcass weight, dressed weight and cuts-up weight were evaluated when used as supplement in the ration of broilers. For the organoleptic evaluation, hedonic scale scorecard was used. A total of 60 respondents evaluated the poultry meat fed with fish entrails meal and each sample were randomly assigned in Completely Randomized Design (CRD) following the four treatments. The treatments were: without fish entrails meal, with 3, 5 and 7% fish entrails meal. Fish entrails meal contained 33.0±0.9% crude protein and 38.4±0.9% crude fat. Carcass quality evaluation revealed that supplementing fish entrails meal significantly influenced the dressed yield (p

Herbal teas are nutrient, antioxidant, and hydration rich brews made from herbs and spices and taken for various purposes. The objective of this study was to formulate tea from clove (Syzygium aromaticum), leaves of lemongrass (Cymbopogon citratus), guava (Psidium guajava), and moringa (Moringa oleifera), as well as compared with Chinese and yellow Lipton Tea. The samples were analyzed for comparative sensory analysis using the 7 points hedonic scale. The sensory evaluation result demonstrated that the color of the clove tea sample (5.87) was most acceptable by participants, while the lemongrass tea (4.46) sample was least acceptable amongst all the tea samples. The clove remained the most accepted tea for aroma (6.07), taste (5.92), texture (5.76), general appearance (5.74), and general acceptability (5.93), in 7 points hedonic scale. However, all tea samples were had significant acceptable scores above average (p

The present research entitled “Development and Standardization of Aloe vera jam with fruit flavours and nutritional, organoleptic evaluation” was carried out at Post Harvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad during June 2019 to October 2019. The experiment was laid in factorial completely randomized block design with three replications. The experiment results revealed that, Highest reducing sugars (20.4%) were recorded in T6 (Aloe vera 40% + guava 60%) (20.4%), non-reducing sugars (12.5%), total sugars (32.9%). The highest colour appearance (8.4) were recorded the treatment Aloe vera 40% + guava 60% (T6), aroma (8.7), taste (8.7) and overall acceptability (8.8) on a 9 point Hedonic Rating Scale. No detectable mould count and bacterial count and negligable total viable count were observed in all the above treatments during 4 months of storage period of 2nd experiment.

Metabolic syndrome describes a group of metabolic irregularities that occur together in an individual. The number of individuals diagnosed with metabolic syndrome has risen dramatically in recent years. Metabolic syndrome significantly raises the risk of developing cardiovascular disease and type2 diabetes mellitus, obesity, and hypertension. Hence, the prevention of metabolic syndrome is need of the time. Therefore, it is seen that people are looking forward for herbal and natural products to overcome this syndrome, in this regard herbal mixture was developed with natural herbs namely tulsi, ginger, cinnamon, stevia, cardamom, black peeper etc. Trend panel members on 9-point hedonic scale standardized the herbal mixture through sensory evaluation. The best-selected herbal mixture was on twenty percent.

A study on process standardization of probiotic tender coconut (Cocos nucifera L.) lassi was carried out by using buffalo milk. The attempts have been made to study effect of different levels of probiotic strain and tender coconut on lassi. After organoleptic evaluation in case of Lactobacillus acidophilus strain highest score was recorded by S1a i.e. at 1 per cent level of inoculation (7.87) Same trend was observed in case of Lactobacillus casei. S2a i.e.1 per cent level of inoculation scored highest (7.74) and in case of mixed strain S3b i.e. 1.5 per cent level score highest (7.82).

There is inadequate information on quality feedstuff for large scale production and all year round availability of snails in Nigeria.The research was conducted to investigate the organoleptic properties of the African giant land snails (Archachatina marginata). Thirtytwo snails were randomly allotted into four dietary treatments of varied levels of 0%, 5%, 10% and 15% rumen content inclusion. Each treatment was replicated with four snails per pen in a completely randomized design. The snails were reared in mini paddock. Feed and water were supplied ad-libitum. At the end of the eight weeks period of feeding trials, two snails were harvested at random from the replicates of each of the four treatments, sacrificed, processed and analyzed. Based on appearance, taste and aroma of the snails fried and stewed with spices and the other one steamed with spices, preference ranking in descending order revealed 15% (6·85) rumen content inclusion had the highest mean preference followed by 5% (6·53) inclusion for the fried snail with spices and 0% (6.65) inclusion had the highest ranking followed by 15% (6.53) rumen content inclusion for the snail steamed with spices. The treatments had no appreciable effect on the nutrient composition and sensory quality of the snail meat. It can be concluded that growing snails can utilize rumen content inclusion thereby increasing the feed data base for snail production in the Tropics.

The topicality. Despite the existing numerous herbal supplements, sunflower isolate is quite promising. Protein isolate has high nutritional value, balanced amino acid composition, except for low levels of lysine. Purpose and methods. There is a substantiation of optimal amount of sunflower isolate introduction into the recipe of cheese product, analysis of organoleptic and physicochemical parameters of the developed product, technology improvement of cheese products with changed recipe composition. Research methods are organoleptic, physicochemical, structural-mechanical, mathematical processing of experimental data using computer technology. Results. According to the results of organoleptic evaluation, the cheese product with sunflower isolate in the amount of 0.5% exceeded the analogue by 0.8 points, and the second sample is by 1.5 points. The titrated acidity of the analogue is 8.2 and 4.6 degrees higher than 1 and 2 samples, respectively. The value of the mass fraction of moisture decreased with increasing percentage of sunflower isolate by 0.7 and 1.7%. The rheological parameters of samples 1 and 2 relative to the analogue were higher: penetration forces at 7.78 and 7.88 kN / m2, and elasticities at 4.75 and 4.79 kN / m2. Microbiological parameters did not exceed the normative values. Conclusions and discussions. The developed craft cheese product with the introduction of 0.5% sunflower isolate meets the requirements of regulatory documentation and consumers, which allows expanding the range. The scientific novelty of the obtained results is that sunflower isolate was first proposed as a protein recipe component of fermented milk product and its effect on physicochemical and rheological parameters was studied. The practical significance of the obtained results is manifested in the ability to use the proposed technology and recipe of the cheese product both in factories and in low-capacity enterprises.

The paper presents an analysis of the literature on the expansion of the range of processed cheeses using sunflower isolate. Four samples of processed cheese with different percentage of sunflower isolate were selected for the study: control, 1st – 3 %, 2nd – 5 % and 3rd – 7 %. Analyzing the results of organoleptic evaluation, it should be noted that the organoleptic characteristics of the control and the first samples were evaluated in the same number of points. Samples two and three as a result of tasting evaluation for taste lost to the first two by 0.2 and 0.4 points, respectively. The odor of the third sample with a percentage of sunflower isolate of 5 % was not inferior to the first sample and was estimated at 0.1 and 0.2 points higher than the control and third samples, respectively. The increase in the percentage of sunflower isolate led to a deterioration in the taste of the developed samples. Therefore, the introduction into the recipe of processed cheese sunflower isolate in the amount of 3 % allowed to obtain, according to the results of organoleptic evaluation, higher results compared to other samples. The results of studies of structural and mechanical parameters of the developed samples of processed cheese with sunflower isolate suggest that the introduction of a herbal additive in the recipe increased the structural and mechanical properties. An increase in the penetration force indicates a thickening of the consistency. Compared to the control sample, this figure increased by 1.8 kN/m2. The elastic index, which characterizes the elasticity of the cheese mass of the control sample, was lower than the first by 0.6 kN/m2. The obtained results allow us to conclude that the introduction of sunflower isolate into the formulation leads to minor structural changes within the regulatory documentation. The study found that the control sample contained 11.36 % protein, and sample 1 – 11.55 %. It should be noted that the protein content has not changed significantly. Taking into account the results of the described studies, we note that the developed processed cheese with 3 % sunflower isolate meets the requirements of regulatory documentation for organoleptic and structural-mechanical parameters. The structural and mechanical characteristics of the first sample indicate that the introduction of a herbal additive into the formulation has a positive effect on penetration efforts and elasticity. However, the introduction of three percent sunflower isolate did not affect the protein content of the product.

The article describes the features of the organoleptic assessment and interpretation of the results of butter. The organoleptic and physico-chemical characteristics of food products change over time. The analysis of the qualitative properties of the product is given for all the main parameters. In conclusion, the authors concluded that in addition to the input, there should be a periodic control during storage.

Cherry fruits have a short shelf life due to the period of their storage. Therefore, to extend it, a search for new storage technologies is underway. The purpose of the research carried out during 2016-2019 at the experimental pomology station named after L.P. Simirenko IS NAAN, was the determination of the organoleptic and physical characteristics of fresh cherry fruits before and after storage when processed with polysaccharide compositions. Studies have shown that the weight of cherry varieties Zhadana, Chance, Optimist and In Memoriam Artemenko are large, their weight ranges from 5.2 to 4.8 g. The color of cherry fruits, experimental varieties, determined by the light transmittance did not indicate a significant difference within the variety. The sugar-acid index of cherry fruits prevailed in cherry fruits of Elegant and Alpha varieties, taking values above 5. Cherry fruits had a good organoleptic evaluation. Among all the experimental varieties, the fruits of the Elegant cherry variety were distinguished by their excellent tasting evaluation, appearance and gloss. According to the studied physical and organoleptic parameters and the cluster analysis, the Griot Podbelsky variety (control) was more universal. According to the group of indicators, the fruits of cherry varieties: Alpha, Optimist and Zhadana differed from Elegant and Chance. The smallest changes, compared to the control, in the fruits of cherries varieties Alpha and Optimist. After storage of cherry fruits treated with chitosan with salicylic acid compared to untreated fruits, the taste of the fruit did not deteriorate. Fruits treated with a solution of salicylic acid with chitosan or sodium alginate had an excellent tasting score. The prospect of further research is to establish the effect of polysaccharide compositions based on chitosan and sodium alginate and organoleptic characteristics of cherries of different varieties after storage.

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while minerals were determined by a flame photometer and colorimeter. Firstly, the functional proprieties of the whole and defatted kernel of peanut seeds were studied, and the best results were found in the defatted sample. Peanut milk samples were divided into four samples depends on the percentage of powder milk addition (3, 6, 9 and 12%) as well as the control sample without addition. The pH, total soluble solids, viscosity, and density of samples were (6.2-6.5, 6-16%, 3-8 mPa/s, and 1.01-1.05 g/cm3, respectively), increased with the increasing of milk powder. About the proximate analysis, the highest values of ash, protein, fat, total carbohydrates (0.8, 6.3, 6.3, and 7.5%, respectively) were found in the sample of 12% powder milk. Sodium, potassium, and calcium in the samples (3, 6, 9 and 12%) were found in the range 38-58, 55-89, and 10-18 mg/100 g, respectively. Sensory evaluation results revealed great acceptance for peanut milk made with 3% powder milk addition, while we're not found a significant difference in the color and taste of all samples and control. This study proved the possibility of using Sudanese peanut as a milk substitute which was found to be a good source of nutrients. This study suggested using peanut milk as a milk substitute, and in yogurt manufacture, future work should aim at studying optimum storage conditions and stable packaging requirements.

Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

An investigation was carried out to assess the nutritive and organoleptic characteristics of guava leather by using different levels of sugar (20%, 40%, 60% & 80%) with constant guava pulp (100%) and citric acid (0.2%, 0.4% & 0.6%). Preliminary experiments were conducted to find out the optimum levels of sugar and citric acid with guava pulp (constant) for preparation of quality guava leather. The mean score of organoleptic characters were recorded on 9 point hedonic scale in guava leather. The prepared guava leather was stored at ambient temperature (25 ± 2 °C) for 100 days and evaluation for fresh as well as stored samples was done at an interval of 0, 20, 40, 60, 80 and 100 days to study their storage feasibility. The guava pulp (constant) + 60% sugar + 0.2% citric acid in treatment T7 (G3C1) secured the highest sensory score viz., colour (8.80), texture (8.86), taste (8.96) and overall acceptability (8.96) with better flavour (7.83). The storage studies indicate that there was a gradual decrease in colour, flavour, texture, taste, overall acceptability with advancement of storage period. The sensory quality of guava leather decreased at faster rate during storage. However it was found to be acceptable in good condition even after 100 days of storage at ambient temperature.

The main target of this study was preparing Ice cream more suitable for people who need low fat and low lactose in their diet. Four treatments beside control sample were achieved. Control formula of Ice cream mix contained 10% fat, 12% sugar, 11% SNF, 0.5% CMC and 0.5% vanilla. Experimental treatments were processed by using 25, 50, 75, 100 of both ingredients, Etenia 457 as fat replacer as well as Sativoside as sweetener. Ice cream samples were processed by the traditional method; Results showed that no clear variations in the TS%, P% and Ash% or acidity and pH values between control and other treatments. However, there were great differences in fat contents and calories values between control and other treatments. Mixes containing Etenia 457 and Sativoside seemed to be more viscous than control. On the other hand, it could be noticed large variations in the values of melting resistance degrees. Control sample had the best and favorite properties of melting behavior. sensory properties results showed that there were slight differences among all ice cream treatments. The ice cream samples containing fat replacer and sweetener had little lower flavor scores than control treatment. On the other hand, addition of Etenia 457 and Sativoside to ice cream formula caused a slight decrease in body & texture properties of final product also. The melting propertied degrees were varied also. For all total acceptability, all resultant ice cream treatments gained an acceptability and the control have the highest scores followed by other treatments (25, 50, 75, 100%) respectively.

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.

Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of cheese texture and its quantitative assessment are developed.