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Unripe jackfruit is one vegetables that is usually processed into Indonesian dishs. Beside unripe jackfruit processed into vegetables can also be developed and processed into a dry product called beef floss. Unripe jackfruit has a very low protein content, so it needs other raw material to improve protein content of the floss we added tempeh to the floss = gembus tempeh or soybean tempeh, as much as 15%, 25%, 35% and 0% as control. This study uses a Completely Randomized Design (CRD) with 2 factors. The first factor is proportion of unripe jackfruit and tempeh, and the second factor is type of tempeh. Parameter of this research are organoleptic evaluation, the color, moisture content and protein content. The result of organoleptic evaluation is the proportion 25% soybean tempeh prefered for aroma, taste, color, texture. The highest L (Lightness) was resulted from 35% soybean tempeh. The highest moisture content was shown by floss with 15% soybean tempeh. Protein content increased from 4,3775% to 39,3975% by addition of soybean tempeh while protein increased from 4,3775% to 14,8835% in beef floss added with gembus tempeh.

The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves ( Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation I st recorded the highest score for acceptability and iron content.

The report presents results of an analysis of data from an organoleptic evaluation of cheese Krema”. For the processing of the results is used “Principal component analysis”. The organoleptic data are analyzed for 1st 15th and the 30th day of storage. For quality evaluation of cheese "Krema" are used the methods of sensory analysis and physico-chemical methods. The sensor analysis is applied in order to measure, analyze and interpret the specific characteristics of the cheese "Krema" that are perceived by the senses, vision, taste and smell. The influence is studied of the storage period on the organoleptic characteristics of the dairy product.

Background: Rhus succedanea is generally traded, distributed and sold in the markets in its crude and raw form. This may have been mixed with adulterants, mismanaged by malpractices and substituted with other closely related drugs having different effect. This study is therefore carried out to authenticate the plant through pharmacogonostic evaluations.Material & Methods: The organoleptic studies were carried through sensory organs i.e size, shape, texrure, odour, etc. Histological studies were conducted by preparing hand slides, mounting the specimen in potato tuber; fluorescence characters were determined through UV and phytochemical screening was investigated using various standard and common methods from relevant literature.Results: Morphologically, the Rhus is a perennial small sized deciduous tree, 5–9 m tall with opposite imparipinnately compound leaves and small grayish yellow flowers born on paniculate inflorescence; locally, called as Rakhkal in Pashto and Kakarsingi in Urdu. The organoleptic evaluation showed leaf had pleasant, aromatic odour and astringent taste. Transverse section of leaf through midrib region was worked out. The anatomy of the midrib has shown to be surrounded by both upper and lower epidermis with multicellular nonglandular trichomes. The leaf was hypostomatic showing anomocytic stomata with average stomatal number 27.1 ± 7.2 and stomatal index 14 ± 3.63. The average vein islet, vein termination and palisade ratios were 13.6 ± 3.04, 10.21 ± 1.92 and 6 ± 2.01 respectively. Leaf powder showed the existance of anomocytic stomata, spirally thickened xylem vessels, non-glandular multicellular and stellate trichomes. Fluorescence study and percent extractive values was also carried out. The phytochemical screening showed the presence of carbohydrates, protein, alkaloids, phenols, flavonoids, terpenoids and anthraquenones, while tannins and fixed oil was not detected. Quantitatively highest amount of alkaloids 16% and flavonoids 19% in leaf was detected.Conclusion: The results of the of the anatomical, organoleptic and physiochemical studies of the powder of leaf will be helpful in standardization of R. succedanea the crude drug.Keywords: Pharmacognostic evaluation; leaf; Rhus succedanea; organoleptic evaluation; Anatomy; Fluorescence study; phytochemical screening

This article is devoted to complex research of quality and safety performance for special vodka TM «Pervak home Rye». In the course of the analytical study analyzed the regulations governing the quality of special vodka in Ukraine. Evaluation of packaging and labeling of special vodka TM «Pervak home Rye» found that bottle, which poured special vodka protects the product from the negative impact of environmental factors on the quantitative and qualitative losses, and information labeling that printed on packaging contain full information about the product and meet the requirements of ISO 4256:2003. Making special organoleptic evaluation of vodka TM «Pervak home Rye» conducted by tasting the sample, as a result of which found that the sample meets ISO 4256:2003 organoleptic characteristics. The results of evaluation of physical and chemical indicators of quality for special vodka TM «Pervak home Rye», made with alcohol «Lux», showed that strength, alkalinity, aldehydes mass concentration, fusel oil mass concentration, esters mass concentration, volume fraction of methanol match the requirements of ISO 4256:2003. Particular attention is paid to research safety parameters such as heavy metals (cadmium, lead, copper and zinc) using voltammetry. Analysis of sample voltammograms of special vodka TM «Pervak home Rye» showed that the content of heavy metals for special vodka TM «Pervak home Rye» meets the requirements of ISO 4256:2003. As a result of a comprehensive study of special vodka TM «Pervak home Rye» production of «UDC» we can say that it is a high quality and safe for consumption.

Arabic flat bread (AFB) is one type of bread that is consumed in most of the Middle East countries. It is usually prepared from wheat (Triticum aestivum) flour. However, it is low in its nutritive value. Whereas lupin (Lupinus albus) is known as a potential source in increasing food nutritional value, which could be increased by germination. Thus, this study was conducted to substitute 5, 10, 15, or 20% of wheat flour (WF) in AFB making with different levels of germinated lupin flour (GLF), and to determine the effect of these substitutions on different properties of the resulted germinated lupin bread (GLB), considering lupin flour free bread as control bread (CB). GLB and CB were analysed chemically, physically and organoleptically. Chemical analysis showed that the rate of protein, lipid, ash and fibre contents were significantly increased in GLF compared to WF. Conversely, chemical components were significantly increased in their corresponding GLB samples. However, the organoleptic evaluation indicate...

The article is devoted to the problem of improving the nutritional value of pastries; in particular ‘Moskovskaya’ rolls. The author substantiates the reasons which led to the need of creating pastries using herbal supplements. The author analyzes the chemical composition of bird-cherry flour made from dried berries of bird cherry. It contains proteins, dietary fibers, minerals (magnesium, iron, zinc, cobalt, etc.), vitamins (B1, B2, PP, E, C), acids (malic, citric, ascorbic). The author presents and analyzes the results of physical and chemical parameters of the control sample of ‘Moskovskaya’ rolls and the samples prepared with partial replacement of wheat flour for bird cherry flour in the amount of 2, 5, 10, 20, 30% according to the recipe. The author defines acidity of the control sample and the test samples prepared with the addition of bird cherry flour. The dependence of the humidity and baking loss of the products depending on the content of bird cherry flour is determined. The experimental results are presented in tabular form. The change in viscosity and density test by replacing part of wheat flour with bird cherry flour is studied. The quantity of soluble and insoluble dietary fiber is determined with the help of enzyme-gravimetric method according to all-Russian State Standard R 54014-2010. The results are shown in the table and have been analyzed. The author justifies the amount of the admixture. The results of organoleptic evaluation of a control sample and samples prepared with addition of bird cherry flour are presented. It is found that the bun prepared with the addition of 30% bird cherry flour is the best example judging by the appearance and taste. The results of microbiological studies of ‘Moskovskaya’ and ‘Bird Cherry’ rolls compared with the requirements of Sanitary Rules and Regulations are presented. The author has also calculated nutritional value of ‘Moskovskaya’ and ‘Bird Cherry’ rolls and presented it in comparison with daily requirement of nutrients. The urgency of replacing a portion of wheat flour with bird cherry flour in the production of bakery products is justified.

This research was intended to formulate liquid bentonite soap using combination of corn oil andvirgin coconut oil used for cleansing najs mughalladzah (extreme najs). five formula of soap designated with I-Vapplying bentonite and combination of VCO and CO with different concentrations. The assessment of sopquality was based on organoleptic evaluation, foam stability, density, pH-value, and total of active component.Evaluation results were analyzed using simplex lattice design (SLD) to obtain optimum formula. Verificationof optimum formula was analyzed using one sample t-test with level of significance of 0.05. The resultsshowed that optimum concentration of bentonite was 6.5% with percentages of corn oil 85.43% and virgincoconut oil of 14.57%. Based on one sample t-test, there is no significant difference (pH > 0.05) from pH-valueresponse and foam stability between the predicted optimum formula as analyzed using SLD and actualformula. Bentonite liquid soap which is formulated using combination of corn oil and virgin coconut oilaccording to National Standardization Body SNI 2588:2017 so that the soap formula could be applied forcleansing najs mughalladzah.

The aim of the study was to compare the physical and sensory properties of gluten-free bread with the addition of whole and ground flax seeds. The grinding process of flax seeds was carried out using a knife grinder and ball mill. After short-knife grinding (20 s) (GM-200, Retsch), the seeds were divided into whole (average particle size 0.634 mm), coarse (769 mm) and fine (0.328 mm) flour, and these flours were additionally ground with ball milling (60 s) (Pulverisette 6, Fritsh). The grinding energy of seeds was evaluated. Baking of gluten-free bread was performed with 10% addition of different forms of whole and ground flaxseeds. The colour, volume, texture and sensory parameters of bread were evaluated. In addition, the crumbling index of bread was developed and defined as the percentage share of crumbed pieces of the bread slice in relation to the mass of the entire crumb sample cut out together with crumbs. Specific grinding energy of flaxseeds during short (20 s) knife grinding was equal to 109.5 J&middot, g&minus, 1, and additional ball milling (60 s) caused significantly (&alpha, = 0.05) more than 4 times higher energy consumption, but more reduced particles of whole (0.497 mm), coarse (0.621 mm) and fine flour (0.308 mm) were obtained. After adding ground seeds, it was necessary to add more water to the dough, which increased dough yield from 220% to 240% and even to 260% when ball milling of coarse flax flour was applied. The most significant increase in the volume of bread and the most reduced crumbling was observed for breads with addition of coarse fractions of flaxseeds ground with ball milling. In comparison with the control sample of gluten-free bread, significant improvement in bread volume, textureand sensory evaluation was observed after using both whole and ground flaxseeds. Furthermore, the crumbling index was related to an organoleptic evaluation and can be used in bread quality assessment as a complement to instrumental texture measurements.

Background: Alstonia boonei De Wild. and Alstonia congensis Engl. (Apocynaceae) are commonly used by the indigenes of Nigeria to treat malaria and other ailments.Objective: This study has examined the leaves of A. boonei and A. congensis with a view to providing some pharmacopoeial standards for identification and development of their individual monograph.Materials and Methods: Macroscopic and microscopic studies were carried out on the leaves of A. boonei and A. congensis with the use of light microscope, while the proximate and fluorescence analyses were carried out according to standard World Health Organization specifications.Results: The leaves of A. boonei and A. congensis were coriaceous. The quantitative microscopy of the leaves showed the upper epidermal cell lengths for A. boonei and A. congensis as 32.5 ± 0.56 (μm) and 38.5 ± 1.8 (μm), while palisade ratios were 5.2 ± 0.4 and 3.7 ± 0.2, respectively. The stomata numbers of A. boonei and A. congensis were 5.0 ± 1.2 and 1.8 ± 0.3, respectively. The stomata length and width of A. boonei, respectively, were 24.5 ± 0.5 (μm) and 22.0 ± 1.2 (μm), while those of A. congensis, respectively, were 35.0 ± 0.8 (μm) and 28.0 ± 3.0 (μm). The vascular bundle in A. boonei was arc-shaped with xylem vessels standing in isolation but assuming a U-shape in A. congensis with xylem vessels interlocking to form a crown-like connection. Vein-islet number of A. boonei (9.0± 0.7) was slightly more than that of A. congensis (8.8±1.8). Total ash values and moisture contents of the leaves of A. boonei and A. congensis were 8.5 ± 0.01 and 6.8 ± 0.03; and 9.1 ± 0.04 and 9.9 ± 0.02, respectively.Conclusion: The foliar epidermal and anatomical characters presented in this study are useful for differentiating between the two closely-related species, Alstonia boonei and Alstonia congensis. The established characters in each of the species could be incorporated into the next editions of the Nigerian and West African Herbal Pharmacopoeias.Keywords: Alstonia spp., Pharmacopoeia, Microscopy, Proximate analysis, Organoleptic evaluation

Quail breeding expands the range of poultry products through the production of highly nutritious dietary semi-finished and canned products. Quail meat is superior to other types of poultry. According to its physicochemical and organoleptic characteristics, it refers to a dietary product. The research objects are quail carcasses. In order to identify features of quantitative indicators of quail meat, carcasses of three genotypes were analyzed: Japanese quail, Estonian quail and hybrid quail - F1. The paper presents results of studies of the qualitative characteristics of quail meat of these genotypes. The data on the chemical composition, content of essential amino acids, and the nutritional value are presented. The organoleptic evaluation of carcasses, the structure of fresh meat of white and red muscles are described. The results allow us to determine the best genotype for producing meat products with a high biological value, as well as to establish differences and characteristics of the composition of quail meat depending on the genotype.

Avipattikara churna is an Ayurvedic medicine, it is a mixture of 14 herbal and mineral materials in powder form. It is used in Ayurvedic treatment of agnimandya (digestive impairment), malabandha (constipation), amlapitta (dyspepsia), arsa (haemorrhoids), mutrabandha (retention of urine), prameha (urinary disorders) and piles. Avipattikara churna is a totally polyherbal classical medicine without any side effects. In this study attempts to evaluate the main parameters of drug standardization and HPTLC finger print profile of avipattikara churna based on organoleptic evaluation, physical characteristics, physicochemical studies like pH, total ash, acid insoluble ash, loss on drying at 105°C, extractive values etc.and microbial load were carried out as per the API, IP, WHO and AOAC guidelines to substantiate the adulteration for quality control of herbal drugs. The set parameters were found to be sufficient to evaluate the churna formulation and can be used as reference standards for the quality control/quality assurance for Ayurvedic formulations.

The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P

Background: Tecomella undulata (Sm.) Seem. is considered as a genuine source of Rohitaka which is mentioned in Ayurveda classics for Yakrit Pliha Roga (liver and spleen diseases). In different parts of India, various other species are used as substitute of Rohitaka due to non-availability of the genuine source. In Nepal, folklore traditional practitioners use Rhododendron arboreum Sm. for the treatment of jaundice and it is marketed by the name of Rohitaka. Objective: The present study outlines the concept of substitution. The stem bark of T. undulata (Sm.) Seem. and R. arboreum Sm. is compared on the basis of macroscopic/organoleptic evaluation, microscopic evaluation, physicochemical analysis, phytochemical analysis, and high-performance thin-layer chromatography (HPTLC). Materials and Methods: Macroscopic/organoleptic evaluation, microscopic evaluation, and physicochemical and preliminary phytochemical screening were carried out using standard methods. Semi-automatic applicator was used for HPTLC profiling. Results: Macroscopic/organoleptic evaluation showed longitudinally fissured and fibrous fracture in T. undulata with bitter taste, while longitudinally furrowed, laminated bark with bitter taste in R. arboreum. Powder microscopy revealed the presence of parenchyma with starch, parenchyma with cell content, and cork cells in both drugs. On physiochemical analysis, T. undulata showed greater water and alcoholic extractive value than R. arboreum. Carbohydrates, alkaloids, tannins, and phenols were the chemical constituents found in both the drugs. HPTLC study revealed that there are 18 active phytoconstituents in R. arboreum barks and 24 in T. undulata on the basis of peaks observed. Conclusion: The present study revealed few common phytoconstituents found in both T. undulata and R. arboreum.

A healthy and well-nourished person depends on healthy food system. Today, malnutrition imposes high cost on society. In recent times, more attention has been given to the appropriate use of agricultural waste to overcome malnutrition. Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to supplement bakery product i.e. cake to enhance nutritional content. Pumpkin seeds were processed into raw and roasted flour. Cake was prepared by supplementing both raw and roasted pumpkin seed flour. Organoleptic evaluation was done. Cake was highly accepted at 20% level. Moisture content was higher in control cake i.e. 20.26%, protein content was maximum in cake supplemented with roasted pumpkin seed flour (8.45%), fat content was higher in cake supplemented with roasted pumpkin seed flour (21.08%), fiber and ash content of cake supplemented with raw pumpkin seed flour was higher i.e. 1.80 and 1.59%. Iron and zinc content was higher in cake supplemented with raw pumpkin seed flour i.e. 2.04 and 0.64mg/100g. Total carotenoid content was maximum in cake supplemented with raw pumpkin seed flour (0.190mg/100g). Maximum antioxidant activity was observed in cake supplemented with raw pumpkin seed flour (60.30%). Peroxide value was higher in control cake (5.0 meq/kg).

The aim of the article is to develop the technology of new vegetable paste with iodinecontaining raw materials and to investigate their quality. Methodology of investigation consists in determining the optimum content of powders from hydrobionts in formulations of pastes, model compositions and research parties were developed. Sensory, functional and technological parameters of quality and chemical composition vegetable pastes investigation have been studied by conventional methods. During the research, standard physicochemical, organoleptic and rheological methods have been used. The main results of the article have been concluded in nutritional maintenance directions in the endemic territories of the normal function of the thyroid gland by using vegetable pastes with iodine-containing raw materials. It has been experimentally established that the use of powders from hydrobionts in the production of vegetable pastes will increase the of essential nutrients content and bring closer solutions of the deficiency problem of iodine and its synergists in human nutrition. Conclusions. The imported powders’ use of Norwegian production “Rieber Food Ingredients” makes it possible to produce vegetable pastes with iodine-containing raw materials with high organoleptic quality indicators without additional introduction of structure-forming components due to the presence in their composition of vegetable raw materials with high water-binding properties. New technologies in vegetable pastes with iodine-containing raw materials can be recommended for introduction in restaurant industry or industrial production establishments of food products and for the prevention of people suffering from thyroid diseases, disorders of the immune and cardiovascular systems and so on. The developed vegetable pastes with iodine-containing raw materials have a high cost price in comparison with traditional pastes. However, it should be noted that they have higher quality characteristics., Цель исследования – разработать технологию новых овощных паст с йодсодержащим сырьем и исследовать их качество. Методы исследования: для определения оптимального содержания порошков из гидробионтов в рецептурах паст были разработаны модельные композиции и изготовлены исследовательские партии. Исследование органолептических, функционально-технологических показателей качества и химического состава разработанных овощных паст исследовали общепринятыми методами. При проведении исследований использовали стандартные физико-химические, органолептические и реологические методы. Главные результаты исследования статьи заключаются в направлениях нутритивного поддержания на эндемичных территориях нормальной функции щитовидной железы путем использования овощных паст с йодсодержащим сырьем. Экспериментально установлено, что использование порошков из гидробионтов в производстве овощных паст позволит повысить содержание эссенциальных нутриентов и приблизить решение проблемы дефицита йода и его синергистов в питании человека. Выводы. Использование импортных порошков производства фирмы «Rieber Food Ingredients» (Норвегия) позволяет производить овощные пасты с йодсодержащим сырьем с высокими органолептическими показателями качества без дополнительного введения структурообразующих компонентов благодаря наличию в их составе растительного сырья с высокими водосвязывающими свойствами. Новые технологии овощных паст с йодсодержащим сырьем могут быть рекомендованы для внедрения в заведениях ресторанного хозяйства или промышленном производстве пищевых продуктов и для профилактики людей, страдающих заболеваниями щитовидной железы, нарушениями иммунной и сердечно-сосудистой систем и т. п. Себестоимость разработанных овощных паст с йодсодержащим сырьем выше по сравнению с традиционными. Однако следует учесть, что у них более высокие качественные характеристики., Мета дослідження – розробити технологію нових овочевих паст із йодовмісною сировиною та дослідити їх якість. Методи дослідження: для визначення оптимального вмісту порошків із гідробіонтів у рецептурах паст були розроблені модельні композиції та вироблено дослідні партії. Дослідження органолептичних, функціонально-технологічних показників якості та хімічного складу розроблених овочевих паст досліджували загальноприйнятими методами. При проведенні досліджень використовували стандартні фізико-хімічні, органолептичні та реологічні методи. Головні результати дослідження статті полягають у напрямах нутрітивного підтримання на ендемічних територіях нормальної функції щитовидної залози шляхом використання овочевих паст із йодовмісною сировиною. Експериментально встановлено, що використання порошків із гідробіонтів у виробництві овочевих паст дасть змогу підвищити вміст ессенціальних нутрієнтів та наблизити вирішення проблеми дефіциту йоду та його синергістів у харчуванні людини. Висновки. Використання імпортних порошків виробництва фірми «Rieber Food Ingredients» (Норвегія) дозволяє виробляти овочеві пасти із йодовмісною сировиною з високими органолептичними показниками якості без додаткового введення структуроутворюючих компонентів завдяки наявності у їх складі рослинної сировини із високими вологозв’язуючими властивостями. Нові технології овочевих паст із йодовмісною сировиною можуть бути рекомендовані для впровадження в закладах ресторанного господарства або промисловому виробництві харчових продуктів та для профілактики людей, які страждають на захворювання щитовидної залози, порушення імунної та серцево-судинної систем тощо. Собівартість розроблених овочевих паст із йодовмісною сировиною вища порівняно із традиційними. Проте слід врахувати, що у них більш високі якісні характеристики.

У статті розглядається можливість і доцільність розробки нових видів соусів збагачених мікронутрієнтами. Описано принципова технологічна схема виробництва соусу із використанням йодованої добавки. Наведено результати органолептичних досліджень соусів, фізико-хімічні та мікробіологічні показники якості виробленого продукту, що містять у своєму складі йодовмісну добавку на основі білка, The article considers the possibility and expediency of developing new kinds of sauces enriched with micronutrients. The principal technological scheme of sauce production using the iodized supplement is described. The results of organoleptic studies of sauces, physicochemical and microbiological parameters of the quality of the produced product containing iodine-based protein-based additive are presented

400740/2014-1 306147/2016-5 SCENT-ERC-2014-STG-639123 (2015–2020) POCI-01-0145-FEDER-007728 2013/07914-8 2016/09601-5 As consumption of fish and fish-based foods increases, non-destructive monitoring of fish freshness also becomes more prominent. Fish products are very perishable and prone to microbiological growth, not always easily detected by organoleptic evaluation. The analysis of the headspace of fish specimens through gas sensing is an interesting approach to monitor fish freshness. Here we report a gas sensing method for monitoring Tilapia fish spoilage based on the application of a single gas sensitive gel material coupled to an optical electronic nose. The optical signals of the sensor and the extent of bacterial growth were followed over time, and results indicated good correlation between the two determinations, which suggests the potential application of this simple and low cost system for Tilapia fish freshness monitoring. publishersversion published

Sweet biscuits were developed using wheat flour, barley flour and germinated fenugreek seed powder. Organoleptic evaluation was done and found highly acceptable at different levels. Incorporation of barley flour and germinated fenugreek seed powder was highly acceptable at 20 and 2 percent level. The protein content was increased 5.8 percent. Fiber content was significantly increased 30.3 percent. Phytic acid content was decreased 3.3 percent. The products were popularized among the diabetics by visiting Dayan and Medical College and Hospital, Ludhiana on regular basis at interval of 15 days for 3 months. The developed bakery products could be recommended for nutritional and health benefits because they are cost effective, nutritious and helps to manage different diseases.

The present study investigated the maneuverability and reasonability of sensory analysis, which has been applied in TCM identification for a long time. Ten assessors were trained and generated the human panel to carry out the organoleptic evaluation of twenty-five batches of Sha-Ren samples. Accordingly, samples were scored from 0 (lowest) to 10 (highest) for sensory attributes. Based on this, samples were divided into three classes: high class (Yang-Chun-Sha from Guang-Dong), moderate class (Yang-Chun-Sha samples from Yun-Nan and Guang-Xi), and low class (Lv-Qiao-Sha from marketplaces). For further background, three instrumental approaches were employed: morphological measurement with three indices (longitudinal diameter, transverse diameter, and 100-fruit weight), GC for determination of bornyl acetate contents, and E-nose for aromatic fingerprint. It is demonstrated in the results that GC and E-nose analyses were in great agreement with organoleptic evaluation. It gives insights into further studies on searching better morphological indicators and improving discriminant model of E-nose.

The textbook discusses the theoretical and psychophysiological foundations of the science of organoleptics, provides information on the classification and characteristics of analytical, descriptive and methods of scales and categories. A distinctive feature of this guide is the presentation of the requirements of international ISO standards for sensory analysis, as well as the first published industry requirements for the organoleptic evaluation of oil and fat products (oils, hydrogenated fat, hard margarines and mayonnaise). Designed for students of specialty 181 "Food Technology", graduate students, scientific and pedagogical and engineering workers in the food industry.

The aim of the present study was to utilize, develop and evaluate value added products of agro based waste-seeds and rind of watermelon. In view of its high nutritional content, they have very good potential food value to serve as supplements in food formulations. Four products were developed (Juice, Salad, Jam and Protein bars) along with their respective variations, from which Juice and Salad were subjected only for numerical scoring whereas Jam and Protein bars were subjected to detailed hedonic scaling. Protein bars containing ragi flakes and jam made only with Watermelon rind were the most acceptable amongst the three and two respective formulations. Statistical analysis was applied and fudicial limits of the above mentioned parameters were obtained. The scores obtained for overall acceptability were analysed using ‘t’ test. It was found that the calculated value (2.83) was greater than the table value (1.64) at 5% level of significance. Hence there is no significant difference observed between the two variations of jam and in Protein bars it was found that Variation 1 (4.07) and Variation 3 (5.55) are highly significant and Variation 2 (1.65) is significant at 5% level significance. Thus, the present study concluded that seeds and the rind of watermelon could be successfully incorporated in jam and protein bars without affecting the sensory or nutritional quality of finished product. It can be consumed by all age groups during breakfast (jam) or snack time.

The study was conducted to compare the chemical composition and organoleptic evaluation of 5 bread samples (B1, B2, B3, B4 and B5). The bread samples were made from composite flours of wheat and fermented ground bean flours (70:30), (60:40), wheat and fermented brown-eyed bean flours (70:30), (60:40) and 100% wheat flour. The samples were processed and milled into fine flours. The flours were used to produce different bread samples. The organoleptic evaluation was done using the nine hedonic scale assessment forms. The chemical analysis was done in triplicates. Mean, standard deviation of the samples were calculated and Duncan’s multiple test was used to separate the means. The result indicated that the breads made from fermented brown-eyed bean and fermented ground bean were comparable. They contained (16.25 to 19.0%) protein higher than bread made with 100% wheat flour. Vitamin A content of the breads was highest in bread made from composites of fermented ground bean and wheat flours which had 47.56 mg/100 g and 28.37 mg/100 g according to their ratio combinations. The iron, phosphorus, and magnesium contents of all the bread were comparable. The 100% wheat flour was most acceptable amongst the bread samples, the 70:30 (wheat flour: fermented ground bean flour) was closer to the acceptability of the 100% wheat flour bread and contained higher percentages of protein and micro nutrients especially the Pro-vitamin A. The study concludes that ground bean flour is a good nutrient supplement of wheat flour in bread making. Key words: Nutrient, organoleptic evaluation, bread, flour blend.

The comparison of efficiency of induction cook-top with gas cook-top was done by the selection of 120 respondents randomly from urban area under municipal corporation limits of Ludhiana city. An interview schedule was prepared to collect data from the respondents. The laboratory experiments were conducted to evaluate selected appliances on the basis of efficiency, time and money cost of induction cook-top and gas cook-top. On the basis of the results of household survey, two commonly prepared recipes were cooked on both the appliances. The organoleptic evaluation of the recipes namely: zeera rice and potato vegetable was done by a panel of judges. Induction cook-top was 60.18 per cent efficient than gas cook-top (19.07 %) due to hardly any loss of heat. Induction cook-top took more time to cook both the recipes as compared to gas cook-top,while cooking cost was less in induction cook-top in terms of money cost. Organoleptic scores of cooked recipies were statistically non-significant indicating that there were no differences in both the appliances in terms of cooked food. Therefore, it is suggested that the induction cook-top need to be popularized as it is cost effective and efficient than gas cook-top.

The effect of different pressure levels (500 and 600 MPa for 1 min at ambient temperature) on lasagne ready meal as a means of increasing the safety and shelf life during storage at refrigeration (4 °C) and abuse temperature (8 °C) was investigated. High-pressure processing (500 and 600 MPa for 1 min) was able to significantly reduce the total aerobic and lactic acid bacteria counts and prolong the microbiological shelf life of lasagne at both refrigeration and abuse temperatures. Pressure at 600 MPa was a useful tool to reduce the safety risks associated with Staphylococcus aureus and Listeria monocytogenes. However, abuse storage temperature facilitated the recovery of L. monocytogenes towards the end of storage. Organoleptic evaluation revealed that HPP did not negatively influence the quality attributes of lasagne and prolonged its organoleptic shelf life. HPP treatment can serve as a useful additional step to enhance safety and increase the shelf life of multicomponent ready meals, such as lasagne.

Flaxseeds owing to alpha-linolenic acid are most efficacious for safeguarding cardio-metabolic and brain functions. An attempt was made to prepare and evaluate flaxseed balls in three variations viz. 10 g (T1), 15 g (T2) and 20 g (T3) roasted flaxseed powder and 15 g jaggery respectively in each preparation suitable for geriatrics. Sensory evaluation was conducted on 9-point hedonic scale. T3 was the highly acceptable variant among other flaxseed balls, which was thereafter subjected for overall organoleptic evaluation. Flaxseed globs are best stored for up to a period of 3 days irrespective of their packaging materials and post this duration, unlikely alterations are observed in organoleptic attributes.

Production and quality evaluation of plain yoghurt, spiced yoghurt (pepper fruit, ginger) and flavoured yoghurt (carrot and pineapple) were carried out being proximate composition, mineral analysis, microbiological analysis, organoleptic evaluation and statistical analysis. Results show significant (p

This research addresses the consumer driven need for the development of a healthy substitute to the traditional popular sausage which contains very high levels of saturated fat. Organoleptic evaluation of twelve formulas of like-sausages produced from oyster mushroom as main ingredient where six of them had different levels of texture soy protein (TSP) and other six had different levels of peas. Then, the quality attributes such as, chemical composition, physicochemical properties, physical properties, texture profile analysis and nutritional characteristics were evaluated. Obtained results showed that most values of organoleptic evaluation of the mushroom-pea formulas were higher than the corresponding values recorded for TSP. Using both TSP and peas conduce increased protein content in like-sausage formulas. The TVN and TBA for all like-sausage formulas were within the Egyptian standard requirements. By increasing the levels of TSP or peas the water holding capacity and cooking yield significantly increased. Texture properties of like-sausage are affected by levels of TSP and peas. Data proved that increasing the levels of TSP or peas in like-sausage led to increase the total energy and decrement GDR of protein and GDR of energy. The results indicated that mushroom, TSP and peas can be utilized in production sausage alternative of the traditional sausage.

When determining quality of foodstuff the important place is allocated to organoleptic control. The organoleptic assessment is the generalized result of an assessment of a product (smell, taste, appearance and consistence) that is carried out by using organ of feeling. When selecting foods for humans play an important role are organoleptic properties, that is, all aspects of acceptability and appeal of food. Therefore, great attention is devoted to the organoleptic properties. In Problem research laboratory of the National University of Food Technologies, studies were conducted for the purpose of studying the action of influence pulse electromagnetic fields on the organoleptic properties of whole milk. When conducted researches was used the experimental installation developed by experts of NTU «Kharkiv Polytechnical Institute». For organoleptic evaluation of whole milk used the pasteurized cow's milk (control) and the whole milk processed at 30 kV/cm3 during 27s to the impulses of electromagnetic fields (IEF). Also for an experiment it was created research group with 7 tasters which by means of the sensory analysis revealed advantages or disadvantages of the processed milk considering organoleptic properties. The criteria of research were chosen: taste, smell, consistence, appearance. At researches it is established that processing by electromagnetic impulses with tension of 30 kW/cm3 during 27 s is the most effective as prolongation of storage of the processed milk in comparison with control is observed. The possibility of implementation of thermal treatment of whole milk due to not thermal effects arising at pulse action of electric fields is proved. Also it is opened the prospects of use of domestic IEF installations when preprocessing whole milk for the purpose of extension of a period of storage and improvement of organoleptic indicators.

The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. Parbhani Moti sorghum variety was selected among five sorghum varities based on sensory evaluation of papads. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papadprepared from Parbhani Moti sorghum variety were found as 9 %, 1.05%, 12.64 %, 76.77% and 0.54% respectively.

The objective of the present study is to evaluate the quality of the marketed and self collected samples of Plumbago zeylanica L. roots on the standardization parameters. This study is planned mainly to confirm changes with quality of drug. Now a day’s more demand of herbal drugs for disease treatment, lack of knowledge of proper methodology and availability are promoting the practices of adulteration and substitution. Thus, the standardization of the plant crude drugs is necessary to maintain their therapeutic efficacy. Comparative studies were carried out to evaluate the standards of P. zeylanica L. with emphasis on organoleptic evaluation, physicochemical and phytochemical analysis. Samples were procured from local market and self collected to determine the qualitative and quantitative variations. The result indicates that self collected sample showed significant results with comparison to marketed sample.

The use of vegetable supplements in the technology of gingerbread and similar spice-cakes was theoretically substantiated and experimentally confirmed. An analysis of the results of research into dependence of the boundary shear stress of gingerbread and similar spice-cakes on the content of vegetable supplements revealed a decrease in the given parameter, which was evaluated as an increase in the softness of spice-cakes according to organoleptic parameters. This tendency can be explained by the higher water retention power of vegetable supplements, as they promote the binding of free moisture and obtaining of a more structured system. It was established that the alkalinity decreased with an increase in the amount of vegetable supplements within the investigated additive. The influence of vegetable supplements on the strength of gingerbread and similar spice-cakes shape stability was substantiated. It was found that the baked semi-finished gingerbread and similar spice-cakes with supplements had, in comparison with the control sample, better structural and mechanical parameters, with density of the products decreased, the structural strength reduced, with the humidity slightly increased.A sensory evaluation of organoleptic parameters of the finished products was carried out and the profiles of organoleptic evaluation of gingerbread and similar spice-cakes were constructed. It was established that vegetable supplements contribute to the improvement of quality of gingerbread and similar spice-cakes.A comprehensive research was performed, which allowed us to theoretically and experimentally substantiate the expediency of using vegetable supplements as a highly effective raw material for the regulation of organoleptic parameters and for the formation of functional properties of gingerbread and similar spice-cakes.The application of ecologically safe non-traditional supplements of plant origin for the targeted correction of the composition and for creating flour confectionery products for special purposes is a key task for enterprises in food industry, Теоретично обґрунтовано та експериментально підтверджено доцільність використання рослинних добавок у технології пряничних виробів. Обґрунтовано вплив вмісту рослинних добавок на формостійкість пряників. Проведена сенсорна оцінка органолептичних показників готових виробів та побудовані профілі органолептичної оцінки пряників. Встановлено, що рослинні добавки сприяють поліпшенню якості пряничних виробів, Теоретически обоснована и экспериментально подтверждена целесообразность использования растительных добавок в технологии пряничных изделий. Обосновано влияние содержания растительных добавок на формоустойчивость пряников. Проведена сенсорная оценка органолептических показателей готовых изделий и построены профили органолептической оценки пряников. Установлено, что растительные добавки способствуют улучшению качества пряничных изделий

Sensory parameters are the basic and main attribute in acceptability of any food. Keeping this thing in view nine cultivars of pearl millet, grown in Rajasthan were evaluated for organoleptic quality. Organoleptic evaluation was done by preparing basic recipes (chappati and khichada). The result showed significant variation (P³0.05) in terms of mean scours for colour, appearance, flavour, taste and overall acceptability. All the cultivars were found to be acceptable in the form of chappati and khichada. However hybrid cultivars had better preference followed by land races and composite cultivars. Among hybrids, RHB 121 was found to be more acceptable.