Powdered tucupi condiment: sensory and hygroscopic evaluation
نویسندگان
چکیده
منابع مشابه
Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage
This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0. 5, and 0.7%) (w/v) during the storage at 7C for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 ...
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The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C4) concen...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2017
ISSN: 1678-457X,0101-2061
DOI: 10.1590/1678-457x.36816