Web6 Aug 2014 · In the present study, mango ( Mangifera indica L.) juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid … WebThe jam sample with 0.1 g extract was preferred in sensory tests. In this study Ginkgo biloba leaf extract which is rich in phytochemical metabolites was used as a pectin substitute in quince jam. The extraction process was performed ultrasonically at 70°C with ethanol that gives the highest flavonoid content. The jam was produced with pectin ...
Sirawdink Fikreyesus Forsido, PhD - Associate Professor - LinkedIn
Webenhance sensory attribute and shelf life of mango juice. Sensory analysis was done by 50 volunteer in which sensory attribute such as flavour, sweetness, sourness, overall taste, … Webdo, sensory analysis is employed. Sensory analysis is an experimental approach to measuring consumer feedback of foods through the senses of sight, smell, taste, touch, and hearing. This type of evaluation is known as subjective because it relies largely upon the opinions of selected individuals, not on measurable, quantifiable data. tmj dentist upper cervical chiro
SENSORY AND INSTRUMENTAL EVALUATION OF MANGO JUICE - ResearchGate
Web22 Jul 2024 · The sensory and nutritive quality attributes of fruits have observed to be lost when dried to leathers using solar, hot air convection and several other traditional drying … Web14 Apr 2024 · In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed. 2. Actual Application of Propolis The antimicrobial and antioxidant properties of propolis were extensively studied. Webone of the most extensively exploited fruits for food, juice, flavor, fragrance and color and a common ingredient ... the sensory evaluation of the Mango cookies of the samples were discussed. Table 4.1. shows the results of moisture contents, dry matter, total ash content, water solubility and water absorption, ... tmj disability index scoring