Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference
نویسندگان
چکیده
منابع مشابه
The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and...
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despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. therefore, in this research, cacao flavored milk (chocolate milk) was treated using ultrasound at various levels of power intensity, exposure time, and ...
متن کاملInvestigation of Physicochemical and Sensory Properties of a Zoulang (Eryngium caucasicum) Flavored Yogurt
Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2016
ISSN: 0022-0302
DOI: 10.3168/jds.2015-10612