Murtaza Ali*, Yasser Durrani and Muhammad Ayub
...d for physiochemical and sensory parameters (water activity, ash content, percent acidity, pH, moisture content, reducing and non-reducing sugars, taste, texture, color and overall acceptability). Statistically minimum decrease was observed in water activity, pH, moisture content and organoleptic characters. While, stable increase was noted in percent acidity and ash content during storage. It was concluded and recommended on the basis of mentioned facts that ...
Ali Tahmasebi1, Parvin Raji1*, Mostafa Kamali2
...l children under altered sensory environment. Out of 30 participants in the study, 15 children were with spastic diplegic CP with mean age and body mass index of 7 ± 1.3 years and 14.70 ± 1.73 kg/m2 respectively and 15 normal children with mean age and body mass index of 7.2 ± 1 years and 14.83 ± 1.57 kg/m2. Children were instructed to stand with bare feet for 60 seconds on a 5-cm-thick piece of foam which was placed on a Kistler fo...
Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
...functional, textural and sensory attributes of low fat Cheddar cheese. Buffalo milk was standardized at 2% and 4% fat levels to manufacture Cheddar cheese. Cheese samples were manufactured by adding xanthan gum and guar gums individually @ 1.5, 3.0 and 4.5% in low fat cheese (2% fat) besides the negative (2% fat) and positive (4% fat) control samples. The cheese samples were ripened at 6-8oC for 30 days and analyzed for physico-chemical composition, functional...
Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
...urce on physicochemical, sensory attributes and microbiological properties of fruit cakes were examined during 30 days of storage. Results showed that with varying fiber content water activity, texture, color, moisture, fat, protein, ash, NFE and fiber content changed significantly (p<0.05). Gross energy level in cake which is desirable by consumers was reduced but high fiber cake was dark colored, low in volume and with increased hardness. Treatment (T
Masooma Munir1,2*, Aqsa Qayyum1, Saeeda Raza1, Nouman Rashid Siddiqui1, Amer Mumtaz1, Naeem Safdar1, Sahar Shible1, Sohaib Afzal3, Saiqa Bashir4
Saeeda Raza, Muhammad Naeem Safdar, Amer Mumtaz, Nouman Siddiqui, Khalid Nasim and Muhammad Amjad*
...methods and evaluate the sensory attributes and shelf life at ambient conditions. Four different recipes of baby foods were developed containing 50% cereals, 30% legumes, 10% vegetables and 10% nuts and seeds. Different processing methods cleaning, washing, germination of pulses, peeling, cutting and blanching of vegetables, drying, roasting, grinding and mixing of ingredients were used. Recipe “A” containing rice, mung, potato and poppy seed was o...
Khalid Naseem*, Naseem Bibi**, Saeeda Raza*, Amer Mumtaz*, Nouman Rashid Siddiqui*, Amina Bibi*** and Muhammad Ahsan Khan****
DEVELOPMENT, CHARACTERIZATION AND EVALUATION OF HIGH ENERGY BISCUITS FOR COMBATING MALNOURISHMENT AMONG CHILDREN IN PAKISTAN
... treatment. Chemical and sensory evaluation of supplemented biscuits was carried out. An increase in nutritive values have been observed with an increase in supplementation level. Proximate analysis shows that T and T get the highest values for protein, zinc and iron. Results of all treatments were in acceptable range regarding sensory evaluation. These results indicate that biscuits can be successfully supplemented with chi...
Saima Kanwal*, Saeeda Raza*, Khalid Naseem*, Muhammad Amjad*, Naseem Bibi* and Musarrat Gillani*
DEVELOPMENT, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH PUMPKIN SEEDS TO COMBAT CHILDHOOD MALNUTRITION IN PAKISTAN
... increasing trend in all sensory parameters. Results showed acceptability at all levels but treatment T with 15 % pumpkin 4 seed flour scored highest (8.0) for maximum overall acceptability. It was concluded that pumpkin seed flour can be supplemented successfully to partially replace wheat flour to prepare highly nutritious biscuits without affecting its overall acceptability....
Sadaf Javaria*, Muhammad Qasim Khan*, Kashif Waseem*, Muhammad Saleem Jilani*, Habib ur Rahman*, Muhammad Sohail Khan* and Muhammad Sohail**
EXPERIMENTAL INVESTIGATION ON IMPACT OF BIO AND ORGANOMINERAL FERTILIZES ON COMPOSITION AND SHELF LIFE OF TOMATO ( ) FRUIT.
...and pericarp thickness); sensory (fruit color, fruit flavor and fruit firmness) and shelf life. It was concluded that bio-fertilizer integrated with Farmyard Manure emerged as better nutrient source over other treatments. Benefits of bio fertilizer application were more in the presence of Farmyard Manure on quality of tomato in comparison with NPK. No work has been previously published to study the effect of effective microorganisms on taste active components ...
Samina Ashraf1*, Ghulam Haider2 and Maimoona Ashraf3
...d physical disability or sensory impairment (visual and hearing) were purposively selected as the participants of the study. The age of participants was between 25 to 40 years and they had past experience of any type of abuse of violence, and were cognitively normal to respond interview. At first we identified the participants with the help of survey. A series of detailed and in- depth interview of 60 to 90 minutes were conducted from the participants. On the ...
Pasqua Rotondi1, Maria Antonietta Colonna1, Giuseppe Marsico1, Francesco Giannico1, Marco Ragni1 and Anna Maria Facciolongo2,*
...nalysed for physical and sensory properties, chemical and fatty acid composition of intramuscular lipids. Twenty-one three-week-old kids were divided into three homogeneous groups (n = 7), according to age and body weight, and assigned to one of the following feeding treatments: C) control: commercial pelleted feed; L) pelleted feed containing 3% extruded linseed; LO) pelleted feed containing 3% extruded linseed and 0.6% dried oregano inflorescences. Kids were...
Muhammad Adnan Khan1*, Majid Suhail Hashmi1, Ali Muhammad1, Muhammad Muneeb1, Haris Bilal1 and Gul Wali2
...sugar, ascorbic acid and sensory properties as flavor, color and overall acceptability. Samples were stored for three months and readings were recorded at every 15 days interval. During storage intervals, TSS increased from 48.0 to 51.31°Brix, pH increased 3.82 to 4.25, titratable acidity decreased from 1.02 to 0.86%, reducing sugar increased from 16.50 to 17.76%, non-reducing sugar decreased from 28.25 to 26.98%, ascorbic acid decreased from 19.11 to 15.6...
Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...ditions were analyzed by sensory evaluation and electronic tongue technique. The characteristic of the taste substances were tested, such as free amino acids, nucleotides, trimethylamine oxide and betaine. Results showed that umami was the most prominent flavor. Compared with liver, IMP is the main flavor nucleotide in meat. However, the contents of the umami amino acids and betaine in liver are much higher than that of meat. Additionally, trimethylamine oxide...
Mutassim M. Abdelrahman1,*, Ibrahim A. Alhidary1, Gamaleldin M. Suliman1,2, Abdullah H. Alyemni3, Mohamed Y. Al-Saiady3, Faisal A. Alshamiry1,Mohsen M. Alobre1 and Riyadh S. Aljumaah1
Irfan Ali Sabir1, Saeed Ahmad1*, Muhammad Nafees2, Ahmad Sattar Khan1, Maryam3 and Ishtiaq Ahmad2
Muhammad Siddiq1*, Sahib Alam2, Hamid Ullah Shah2, Zafar Iqbal2, Kalsoom Siddiq3 and Taufeq Ahmad4
... palm oils blends on the sensory attributes of potato (Solanium tuberosum L.) cultivar Carola chips during three successive frying sessions. Olive and palm oils were blended in the ratios of 10:90, 20:80, 40:60 and 60:40% and the blends as well as the sole oils were used for frying of potato chips. The fried potato chips were evaluated for appearance, taste, texture, color and overall acceptability. The results indicated that the highest average scores for app...
Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah
...t on physicochemical and sensory quality of neutralized whey. ...
Sahar Shibli1,2*, Farzana Siddique1, Saeeda Raza2, Zaheer Ahsan3 and Irum Raza4
Gulnaz Saleem1, Aijaz Hussain Soomro1*, Nouman Rashid2 and Mehar un Nisa Narejo3
...ation of nutritional and sensory properties of biscuits produced from wheat; lentil flour was investigated in this study. This study showed significant (P<0.05) variation in physico-chemical characteristics of four lentil varieties. The NIA-Masoor variety showed higher values for ash, fat and fiber (3.02%, 3.02% and 10.99%) respectively. Whereas; PM-09 possessed higher moisture (13.89%); though Masoor-93 was higher in protein content (25.16%) than all other...
Masooma Munir1,2*, Abdul Ahad3, Asra Gull1, Aqsa Qayyum2, Nouman Rashid Siddique2, Amer Mumtaz2, Naeem Safdar2, Barkat Ali2, Muhammad Nadeem1 and Tahir Mahmood Qureshi1
...ious, small meals having sensory attributes as well. In the present study, apricot based snack bars were prepared with spinach powder addition to enhance micronutrient status of snack food bars. Four treatments were prepared by increasing the level of spinach in apricot bars and storage was done up to 3 months. Moisture and sugar content decreased with storage time while ash and fiber contents remained same during storage. The mineral and ash contents increa...
Shagufta Naz1, Ayesha Javed1, Ayesha Saleem1, Khadija Murtaza1, Rukhama Haq1, Akbar Hayat2 and Neelma Munir1,*
...ting its nutritional and sensory qualities. So, it was proved to be the best optimized dose was 0.5kGy.
...
Sadreddin Tusun*
...es, abdomen and types of sensory receptors are described and illustrated.
...
Arifa Khan1*, Shazia Erum2, Naveeda Riaz1, Abdul Ghafoor2 and Farhat Ali Khan3
...umber of eyes per tuber, sensory evaluation and proximate analysis. Results showed significant differences in all yields and phenotypic quality traits. High sprouting (100%) and plant height was observed in CIP8 (31.60 cm). CIP12 produced more number of tubers/plant (23.4 tubers) with low tuber weight while better average tuber weight was observed in CIP22 followed by CIP13 genotypes (95%) while CIP7 showed minimum sprouting (70%).CIP28 genotypeproduced maximu...
Muhammad Muneeb1, Muhammad Ayub1, Sher Bahadar Khan2,*, Amjad Sohail1, Farkhanda Jabeen1, Mumtaz Ali Khan3, Amjad Khan4, Kashif Prince3, Asghar Khan5 and Irshad Ahmad6
...bial, physiochemical and sensory characteristics of the selected cheeses. We found that cheese selected from Board bazar (40%) were maximally contaminated with Salmonella on MacConkey Agar and minimum were recorded in Tehkal Region (0%). On same Agar high percentage for Escherichia coli was observed in samples from Hashtnagri (40%) and on tryptose agar results were quite high for Salmonella as compared to E. coli. In physiochemical ...
Rehman Ullah Khan* and Muhammad Ayub
...antioxidant capacity and sensory evaluation of guava aloe vera blended pulp. The treatments were as GABP0 (control), GABP1 (0.1% P.S), GABP2 (0.1% K.M.S), GABP3 (0.1% S.B), GABP4 (0.05% each P.S and K.M.S), GABP5 (0.05% each P.S and S.B), GABP6 (0.05% each K.M.S and S.B), GABP7 (0.033% each P.S+ KMS and SB). The guava aloe vera blended pulp samples of all treatments were packed in pet bottles and stored at ambient conditions for six months. The results reveale...
Ghulam Mohi Uddin Paracha* and Yasser Durrani
...ntioxidant activity) and sensory evaluation of blends was carried out. The treatments in this study included BPo [peach persimmon blend (6:4)], BP1 [peach persimmon blend (6:4) + potassium sorbate (0.1%)], BP2 [peach persimmon blend (6:4) + potassium metabisulphite (0.1%)], BP3 [peach persimmon blend (6:4) + sodium benzoate (0.1%)], BP4 [peach persimmon blend (6:4) + potassium sorbate (0.05%) + potassium metabisulphite (0.05%)], BP5 [peach persimmon blend (6:4...
Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1
...ty, total phenolics, and sensory evaluation (color, flavor, taste, overall acceptability) during storage (90 days) at ambient temperature for consumer acceptability. An increase in titratable acidity, vitamin C, total phenolics and antioxidant activity was observed with increasing the concentration of autumn olive in the beverage blends while a decreasing trend was observed for pH, reducing sugars, non-reducing sugars and total sugars. Organoleptic parameters ...
Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid3
...me, loss of solids). The sensory scores emphasized that pasta with 30 % buckwheat supplementation was more appealing for taste, color and texture. The study postulated that buckwheat could be used as a potential source of gluten-free bakery products. ...
Faruk Çolak1 and Ferhat Matur2,3,*
...obility and have reduced sensory ability due to living underground, and therefore are presented with a challenge to communicate. One solution is to use seismic signalling, by head drumming, to convey species-specific information. The lesser blind mole rats (Nannospalax sp.) are obligate subterranean rodents known for their remarkable chromosomal variation. In the present study, we investigated whether the structure of seismic signalling is different bet...
Sadaf Javaria1, Anum Marwat1, Muhammad Nadeem2, Mehwish Zerlasht1, Aiman Kareem3, Iqra Rubab1 and Masooma Munir4*
...investigated. Results of sensory evaluation showed that all the samples were in an acceptable range. However, Mix fruit leather with 50 % apple puree and 50% peach puree was liked the most by the panelists.
...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
... 4.13%. According to the sensory evaluation the result of microwave method were found significantly high than other methods with score of all sensorial parameters i.e. color (7.33), flavor (7.66), texture (8.00), taste (7.66), aroma (7.33) and overall acceptability (8.00). Whereas, the lowest sensory score was recorded in fish with grilled method of cooking and scored (6.00), (5.66), (5.66), (5.33), (5.00), (6.33) in color, ...
Ahsan Numan1,4, Abdul Basit Qureshi2, Fehmeda Farrukh Khan3,Faisal Masud3,Ijaz Ahmad4, Kamran Ashraf5, Nisar Ahmad5, Muhammad Shahbaz Yousaf 4, Imtiaz Rabbani4, Hafsa Zaneb6 and Habib Rehman4*
...ty and amplitude of four sensory nerves (median, ulnar, peroneal and sural) and four motor nerves (median, ulnar, peroneal and tibial) were measured. Results demonstrated significant differences in all electrophysiological attributes of motor nerves except tibial nerve of the DSP patients compared to DMT2 patients in the short duration group. Similar results were noticed for sensory nerves except ulnar nerve in DSP patients....
Anwar Ali1,5*, Horia Shaukat2, Munir Ahmed3,5, Ahmed Bostani4 and Syed Ashiq Hussain3
...erness and to boost meat sensory attributes. But it may also have adverse effects on some meat quality characteristics like holding capacity of water and other one is color. To get the desirable effects from electrical stimulation, it should adequately along with other methods. In spite of a wide exploration and study on electrical stimulation, the fact that it has been explored and investigated thoroughly in a number of countries around the world. It is curre...
Rukhsar Ali* and Ali Muhammad
..., Vitamin C content) and sensory evaluation as color, taste, and overall acceptability stored at ambient conditions (25±2⁰C) for six months with twenty days interval. Based on sensory analysis, the best suitable blend was selected within different ratios of mango pulp and loquat pulp. The blended pulp with ratio (60:40) got the highest mean score of judges for overall acceptability which used for further study. The ...
Aysha Riaz* and Said Wahab
...roximate composition and sensory evaluation. The results showed that moringa leaves powder have higher protein content, crude fat, ash content and crude fiber whereas lower NFE content compared to whole wheat flour. In moringa leaves powder and whole wheat flour, the protein, fat, ash, fiber and NFE contents were 23.27 and 12.48, 8.49 and 1.48, 12.98 and 1.33, 12.64 and 2.41 and 34.60 and 75.15% respectively. The farinograph water absorption and mixing toleran...
Muhammad Farooq1*, Allah Rakha2,Jawad Ul Hassan2, Iftikhar Ahmed Solangi1, A. Shakoor3, Muhammad Bakhtiar4, Muhammad Noman Khan5,Shoaib Khan5, Ibrar Ahmad6, Shabir Ahmed7 andWang Yunyang1*
...h wheat flour to improve sensory attributes of muffins. The proximate analysis of mushroom based powder and wheat flour was also performed. After this loaf weight and volume, structural examination, sensual attributes of muffin were also performed. The effect of mushroom powder on moisture, crude protein crude fat and nitrogen free extract of muffin were non-significant and effect on ash and crude fiber were significant when 0%, 10%, 20%, 30% and 40% mushroom ...
Shuang Yang1,2, Huiting Zhao3, Xuewen Zhang2, Kai Xu1, Lina Guo1, Yali Du1 and Yusuo Jiang1,*
...ression patterns of chemosensory genes and better understand the underlying olfactory mechanism. In the results, a total of 121 chemosensory gene transcripts were identified, including 37 odorant-binding proteins, 35 chemosensory proteins, 33 olfactory receptors, 14 ionotropic receptors and 2 sensory neuron membrane proteins. The expression patterns of t...
Wenjuan Yan1, Qunlan Zhou2, Bo Liu2,3*, Cunxin Sun2, Huimin Zhang3 and Changyou Song2
...and decreased the muscle sensory evaluations including whiteness and succulency. Therefore, 100 mg Kg-1 I. cicadae could improve growth performance and meat quality of giant freshwater prawn, reduce the damage of oxidative stress.
... 
Esraa Yosry Abdel Halim1, Hamdy El-Essawy1, Abeer Abdel Nasser Awad1, Mona S. El-Kutry2, Lamiaa Ibrahim Ahmed1*
...d microbiologically. The sensory evaluation revealed that the majority of the examined labneh and cheddar cheese got excellent and good scores, while 90 % of milk powder samples got good scores, based on the overall acceptability scale. The mean titratable acidity percentages of milk powder, labneh and cheddar cheese samples were 0.169 ± 0.018, 0.935 ± 0.046 and 0.197 ± 0.013, respectively. Microbiological examinations revealed that all th...
Damat Damat1*, Roy Hendroko Setyobudi2, Juris Burlakovs3, Zane Vincēviča-Gaile4,
Devi Dwi Siskawardani1, Rista Anggriani1 and Anas Tain5
...ex, color intensity, and sensory evaluation. The data were analyzed by ANOVA and continued according to Duncan’s multiple range test. The results showed that all formulas of analog rice produced from arrowroot starch, with the addition of seaweed pulp and spices, fulfill the chemical and physical properties of paddy rice requirements according to Indonesian National Standard No. 6128-2008. With an increasing concentration of the seaweed pulp, thefoodfibe...
Mohamed Ali Zayed
...rences were obtained for sensory evaluation (aroma, flavor, tenderness, juiciness, and palatability) for the three types of muscles for lambs kept on fresh water against to those drinking saline water. A micrograph of a section BF muscle of lambs that drinking fresh water showing intact muscle fibers, however the lambs that drinking saline water showing relative atrophy of muscle fibers. While LD<...
Asmaa Sh. Fayed1*, Safaa M. Abo El-Soud2
...microbial, chemical, and sensory properties after 0, 3, 5, 7, 9, and 11 days of chilled storage. GA/ zein wax sheets significantly reduced (p < 0.05) the abundance levels of total bacteria, and psychrotrophic bacteria, as well as pH, thiobarbituric acid (TBA), and total volatile base nitrogen (TVB-N), especially for 4% GA/ zein wax film. The coatings resulted in the prolongation of the shelf life of meat chunks. The shelf lives of the control, the 2%, and t...
Saima Naz1*, Ahmad Manan Mustafa Chatha2, Sajjad Ali2 and Muhammad Irfan Ullah3
...se DNA damage, learning, sensory disability and memory deficit. Major portion of insects have malformed growth and mortality rate affected by heavy metals, mainly with the exposure of pesticides. On the other hand, pesticides not only alter the behavior, growth and developmental physiology, gut microbiota, but also cause mitochondrial abnormalities. The use of different antibiotics is also posing threat to bees by causing changes in the structure, productivity...
Marwa Ragab Saeed Abdallah, Hussein Mohamed Hussein Mohamed, Mohamed Mohamed Talaat Emara, Mai Atef Mohamed
...ctivity) and the highest sensory quality among the different treatments. The composite treatments extended the wholesomeness of pastirma to 16 weeks at 5 °C in comparison with 12, 8, and 4 weeks for uncoated vacuum-packed, aerobically packed WPI/BW, and untreated control samples, respectively. Therefore, the application of WBI/BW edible coating before packaging of pastirma may be safely used at a commercial scale to extend the durability of pastirma.
...
Teguh Wahyono1,2*, Wahidin Teguh Sasongko3, Wijaya Murti Indriatama4, Setiawan Martono5, Slamet Widodo3, Widhi Kurniawan6, Muhamad Nasir Rofiq7
...al arrangement. Based on sensory evaluation, colour, smell and sensory index increased after wilting treatment (P < 0.01). Based on chemical quality, pH and NH3-N values were lower in wilted groups than in unwilting sorghum silage (P < 0.01). Compared with non-wilted materials, higher dry-matter (DM) and organic-matter (OM) content were found in wilted materials (P < 0.01). Wilting did not affect crude protein (CP),...
Baila Ahmad1, Muhammad Ammar Khan1*, Zulfiqar Ahmad1, Rana Muhammad Bilal2 and Asghar Ali Kamboh3
...sed product doneness and sensory scores. Finally, the correlation analysis showed that industrial, as well as consumer acceptability were influenced by dietary Zn through moderating roles of pH and WHC....
Bibi Hajira*, Imran Khan and Zia-ud-Din
...compared to CB. Consumer sensory evaluation revealed that bread containing sorghum and barley flour, up to 40% level, was acceptable based on pre-set acceptability criteria. In conclusion, incorporation of sorghum and barley flour to white bread at 40% level is possible to decrease its digestibility and glycemic index, whilst maintaining consumer acceptability....
Rijumoni Daimari, Silistina Narzari, Jatin Sarmah*
...mposition, meat quality, sensory and their utilization etc.). The meat by-products are widely accepted as edible foods by the consumers. Therefore, the current study aims to examine the nutritional composition of edible viscera namely, liver, kidney, spleen, heart, large intestine and small intestine of Doom pig of Assam, India. The samples were collected from semi-extensively reared pig farms of Kokrajhar district, Assam. The approximate composition range of ...
Maham Tariq, Aqsa Akhtar and Nauman Khalid*
...ed candies showed a good sensory profile and can be utilized as a potential source of functional candies for improving the nutritional profile of children....
Hayrettin Çayiroglu1*, Füsun Coskun1, Hüseyin Çayan1, Ayse Gül Filik2 and Ahmet Sahin1
...ek seed had no effect on sensory properties of milk....
Hira Jabbin1, Muhammad Arshad1*, Naunain Mehmood1, Wardah Hassan1, Syed Zakir Hussain Shah2 and Farzana Siddique3
...e substances (TBARS) and sensory quality of mori fillets. The results indicated that chitosan coatings were effective in controlling pH, water loss, TBARS production, retention of water extractable proteins and salt extractable proteins in fish fillets. The sensory attributes texture, color, taste and odor were significantly improved in chitosan treated samples as compared to untreated samples. Furthermore, among chitosan tr...
Sayed H. Al Habty1, Dina N.Ali2*
Amal G. Abdelrahman1, Nabil A. Yassien1, Hussein M.H. Mohamed1, Khaled S. Tolba2, Heba H.S. Abdel-Naeem1*
...erioration criteria, and sensory quality. The results revealed that all enzyme-treated samples significantly increase protein content and significantly decrease the fat content, pH, and thiobarbituric acid value with a significant improvement in raw and cooked sensory attributes as compared to their counterpart control samples. Such effect was more pronounced in spent hen meat patties treated with a mixture of kiwi (5%) and ...
Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
...replacement improved the sensory characteristics of low fat cheese samples when added up to the level of 0.5% and 1.0%, respectively....
Muhammad Nadeem1*, Aneeta Rehman1, Masooma Munir1*, Hira Fatima2, Faiqa Malik1, Aqsa Iqbal1 and Alaiha Asif3
...-chemical, microbial and sensory analysis characteristics. The proximate analysis of date bars supplemented with water chestnut indicated that the moisture, crude protein, fat, fiber, ash and NFE contents for treatments ranges from 5.45-7.27%, 4.02-5.25%, 1.77-2.81%, 1.48-2.97%, 1.28-1.93% and 82.69-83.09%, respectively. The microbial analysis of fruit bars showed that mean values of TPC changed gradually from 1.64 to 2.31 log10 CFU / g during 90 days of stora...
Yusmarini Yusuf*, Usman Pato*, Shanti Fitriani, Emma Riftyan, Evy Rossi, Diky Arma Fauzi, Ghina Ismadiah, Miftahul Hidayah, Windy Sabiliani
... though the chemical and sensory parameters of fish meatballs without preservatives that were kept at freezing temperatures showed the count of microorganisms that had exceeded the quality standard on the early 30th day, they were still comparable to those preserved with nitrite, chitosan, and bacteriocin preservatives. Based on sensory evaluation, the fishballs for all treatments had a smooth surface, were slightly hollow a...
Muhammad Kefayatullah* and Said Wahab
...(85.92 to 76.45). During sensory evaluation, the sample BW2 (2.0 % bees wax) was found the most acceptable. The statistical analysis showed that both the treatments and storage interval had a significant effect on physicochemical and sensory analysis of apricot fruit during postharvest storage....
Imran Ahmad
...ees. The study evaluated sensory (organoleptic) attributes corresponding to the textural qualities measured by a texture analyzer. A commercial MIS (size ≤ 40 microns) was added to the puree of five arbitrarily selected fruits (strawberry, banana, and apple) and vegetables (beetroot and carrot) at three different levels (3%, 5%, 7% w/w). A Texture Analyzer determined hardness, adhesiveness, cohesiveness, gumminess, and chewiness. The difference among the tr...
Indri Juliyarsi1*, Sri Melia1, Rizki Dwi Setiawan1, Deni Novia1, Lailatul Anshor2, Tomi Candra2
...ntioxidant activity, and sensory properties of edible films made from whey with the addition of antioxidants from Rosella calyx extract (Hibiscus sabdariffa L). The edible film was prepared with the addition of four different levels of rosella extracts (0, 0.2, 0.4, and 0.6%). The addition of rosella calyx extract led to a significant difference (P<0.05) in color (redness), antioxidant activity, and color sensory attribut...
Yaman Saad Fadhil
...ococcus aureus), and the sensory properties (colour, odour, Brittleness, and general appearance) were investigated. In general, increasing the propolis extract concentration in samples leads to a reduction in the growth rate of the bacterial population, and it continued till the last day of storage at 4oC. The sensory study revealed that odour alterations in samples that contain propolis extract were much better in treated s...
Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*
...utilized to increase the sensory acceptability of old mutton, particularly the flavor. Three groups of mutton flesh were used in the study; one group had a plain marinade, while the other two groups received 5% fresh water extracts of either Mentha piperita folium or Zingiber officinale added to the plain marinade. All samples were marinated for 24 h at 4 °C before being cooked to a final core temperature of 75 °C using either moist or dry thermal proc...
Ayesha Anwar, Sadia Aslam and Nauman Khalid*
...t on physicochemical and sensory properties. The varying concentrations of beef fat was replaced with 5 to 15% linseed oil-based emulsions. The chemical composition of the patties was affected by the inclusion of the linseed oil emulsion in patties. The cooked and uncooked patties prepared with the 10% and 15% linseed emulsion showed highest moisture and ash content while patties with 20% beef showed highest fat and protein content. There was a significant dif...
Waseef Ullah Khan*, Yasser Durrani and Muhammad Ayub
...the chemical quality and sensory characteristics of mango OLE blend with added chemical preservatives. Results showed that all samples retained total soluble solids between (17.89-20.80˚Brix), pH (4.06- 4.91), color (6.94 to 8.01), flavor (5.34 to 6.34) and taste (5.59-6.99). The results concluded that OLE can serve as a dual-purpose solution, acting as a natural antioxidant and antimicrobial preservative for refrigerated mango OLE blend....
Zhengfei Wang1*, Chenchen Shen1,2, Yiping Zhang1, Dan Tang1,3, Yaqi Luo1, Yaotong Zhai1, Yayun Guan1, Yue Wang1 and Xinyu Wang1
Ahmed Kadhim Munahi1* , Hameed A. Al-Timmemi2
...ized to assess motor and sensory gains. After 16 weeks of postoperative testing, the motor and sensory reflexes in the treated group were substantially different (p<0.05) from the control group. The neurological recovery scale (normal gate to leap) in chitosan group was at 15 weeks post treatment while in control group, the animals didn’t retain to that state until end of experiment. Chitosan nanoparticles group his...
Ahokpossi AGAC1,2*, Salifou CFA2, Youssao Abdou Karim I2, Ameyapoh Y3
...ass characteristics, and sensory meat quality were collected on 120 chickens divided into four groups: (1 and 2), each composed of 20 males and 20 females Goliath chickens, group 3 was composed of local chickens (10 males and 10 females) and group 4 was composed of 20 Cobb 500 broilers. These birds were reared in intensive system (IS) and free-range system (FS). Groups 1 and 4 were reared in confinement and slaughtered at 12 weeks of age and 8 weeks of age, re...
Sena’a M. Hussein1,2, Raffal A. Omar3*
...y five minutes until the sensory blockade disappeared. Motor activities were constantly monitored and evaluated every 30 seconds. Clinical evaluation of analgesia and motor blocks after injection revealed a complete analgesia and there was no response to deep muscle pricks lasting for (120) / minutes starting after 15 minute from lumbosacral injection while in repeated dose last for (180) / minutes after 15 minutes from injection of liposomal lidocaine. Lido...
Aalaa S. Saad1*, Taghreed H. A. Ali2, Nayerah Alatfeehy3, Dalia Elmasry4
...quo; expression, and the sensory qualities of breaded chicken panne during chilled storage. The 30% PN concentration had a size of 19.783 nm and a narrow size distribution (polydispersity index: 0.253) with a distinct chemical composition. PE’s minimum inhibitory concentration (MIC) was 50 and 25 mg/mL, while PN’s was 150, 75, and 37.5 mg/mL. The number of viable L. monocytogenes in the breaded chicken panne with PE and PNs gradually decreased sign...
Junita Mayasari, Vira Oktavia, Indri Juliyarsi, Ade Sukma, Sri Melia*
...lactic acid bacteria and sensory of Levilactobacillus brevis of fermented goat milk DSM02. The addition of porang flour is A (0%), B (0.25%), C (0.50%), D (0.75%), and E (1%). The parameters observed in this study were total titrated acid, pH, dietary fiber content, water content, protein content, viscosity, total lactic acid bacteria, and organoleptic tests. The results showed that adding porang flour to fermented goat milk significantly (P<0.05) decreased...
Aalaa S. Saad1*, Amira A. Elokle2, Dalia Y. Youssef2, Neven M. Omara2, Samr Kassem3
...d not affect the average sensory score of the chicken fillets.
Keywords | Chicken fillet, Chitosan nanoparticles, E. coli O157, Gene expression, Lysozyme, Toxins
...
Sandriana J Nendissa1,2, Meta Mahendradatta3, Zainal3, Februadi Bastian3
...ficant difference on the sensory and total bacteria (p > 0.05) of tuna fish meat balls. The best treatment, determined to be the addition of 2% Tomi-tomi fruit tannin extract concentration (C3), resulted in round and well-formed meatballs with a resilient texture and a distinct taste favored by the panelists. The water content measured at 52.63%, protein content at 15.37%, and total bacteria at 2.68 x 102 CFU/g. In conclusion, the application of tanni...
Jaime Vera Chang1, Arianna Torres Coronel2, Luis Vásquez Cortez2,3, Kerly Alvarado Vásquez2,3 and Frank Intriago Flor4*
...tein, fiber and energy), sensory variables (flavor, color, taste, smell and texture). In the analysis of variance (ANDEVA) it is concluded that in the bromatological analyzes T2 contains the greatest amount of energy with a value of 403.57kcal/100g, in T1 a value of 0.46% protein was determined and in T4 8.51% mg/ potassium. 100 g were obtained; These variables are important indicators for an energy drink. In the sensory eva...
Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani
...nt, physicochemical, and sensory properties using a food dehydrator that can maintain antioxidant, nutritional, and sensory properties. We employed an in-vivo trial with a completely randomized design consisting of five treatments and four replicates. The egg tea was dried using a food dehydrator at 60°C for five different drying times (2, 3, 4, 5, and 6 h). The parameters evaluated were antioxidant activity, energy valu...
Teedzai Chitura*
...ffecting the quality and sensory attributes of poultry meat.
Keywords | Food safety, Growth performance, Poultry, Probiotics, Sensory attributes
...
Waseem Abbas, Imtiaz Ahmed* and Imran Khan
Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1
...ie products did not meet sensory preferences of consumers. Therefore, this research was conducted to evaluate the quality and acceptability of a low-caloric orange drink by incorporating various concentrations of stevia powder and storing it within a temperature range of 20±0.4°C. The investigated treatments included: Orange Drink (OD)0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065...
Philip O. Akporhuarho1, Ufuoma Godstime Sorhue1*, Adimabua Mike Moemeka2, Onyinye Stella Onwumere-Idolor3, Jonathan Ujomu1, Emmanuel Abadah1, Jennfer Aaron1
... the growth performance, sensory attributes, and expression patterns of the interleukin-10 and interleukin-1β genes in the spleen of chickens subjected to Aframomum chrysanthum seed meal (ACSM) as a replacement for synthetic antibiotic in broiler production. A total of one hundred and forty-four day-old Aboracre strains of broilers were randomly allotted into four dietary treatments. Treatments one (control) had no ACSM in the diet but was given routine a...
Muhammad Asif Iftikhar1, Talat Naseer Pasha2, Saima Inayat1, Khalid Javed3 and Rahman Ullah4*
Evy Rossi1*, Fajar Restuhadi1, Raswen Efendi1, Yusmarini1, Rahmayuni1, Emma Riftyan1, Bisma Panca Winata2, Yolanda Ashara2, Usman Pato1
Hafsa Tauqir1, Imran Ahmad2 and Muhammad Bilal Sadiq1*
...e prepared and underwent sensory evaluation for characteristics such as color, odor, texture, acceptance of sourness and overall acceptability. The total solid content, pH and titratable acidity were determined for each of the sample along with probiotics enumeration. Significant changes in the pH were not observed, however samples fortified with 4% BPE showed the highest total solid content, titratable acidity and lactic acid bacteria count. Beetroot pomace i...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
Deden Sudrajat*, Dewi Wahyuni, Burhanudin Malik, Dede Kardaya
... meal and extract on the sensory quality of quail eggs. The design used was a Completely Randomized Design with three treatments, which were then analyzed by the Kruskal-Wallis test. The variables observed were hedonic tests with a 5-point hedonic scale and hedonic quality (egg yolk color, egg white color, flavor, taste, and texture of quail eggs). This treatment showed that in the preference test, the ratio of betel leaf meal content had a significant (P <...
Endy Triyannanto1, Danung Nur Adli2, Diah Pratiwi3, Lukman Hakim3, Selma Noor Permadi3, Taufik Kurniawan3, Angga Maulana Firmansyah3, Lina Ivanti3, Dinar Suksmayu Saputri3, Mohammad Miftakhus Sholikin4, Hari Hariadi5, Tri Ujilestari3, Teguh Wahyono3*
...obiological aspects, and sensory characteristics aspects in pork. 52 experiments from 21 studies were compiled into an extensive database. The irradiation dose varied between 0 and 50 kGy during the meta-analysis. A mixed-model technique was applied to perform the meta-data analysis, with the gamma irradiation dose considered as fixed effects and the different research (articles) as random effects. Gamma irradiation reduced hardness, gumminess, and chewiness o...
Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*
...erminant of meat’s sensory quality. However, they are prone to instability due to lipid oxidation (LO) that occurs after slaughter. LO, caused by free radicals, is the most common process leading to unacceptable flavor in pork. It is now clear that LO is the primary process for reducing storage times, rather than the oxidation of proteins and vitamins, as UFAs easily react with oxidizing agents, leading to the destruction of lipid structure, change of me...
Ria Dewi Andriani1, Lilik Eka Radiati1, Teti Estiasih2*
...tudy did not include the sensory analysis and consumer acceptance as a new developed dairy creamer stabilized with HGSVO. Consumer acceptance is very important for the further study in comparison with commercial dairy creamer.
Keywords | Emulsifying activity, Emulsion stability, Hydrolyzed visceral oil, Particle size, Reconstituted dairy creamer
... 
