The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and f...

In this study, the role of presence in the imitation of a virtual model was examined. Immersive virtual environment technology (IVET) was used to create photorealistic virtual representations of the self that were depicted eating food in a virtual world. Changes in the virtual environment (via a changing or unchanging body) were incorporated to create variance in perceived subjective presence. ...

The present experiment was carried out during June to September, 2022 in Post- Harvest laboratory of Department Horticulture, SHUATS, Prayagraj. conducted (CRD) completely randomized design, with nine treatments which were replicated thrice. T0: Control (standard recipe), T1: Mint syrup (0.5%), T2: (1.0%), T3: Tulsi T4: T5: Lemongrass T6: T7: Cinnamon (0.5%) T8:Mint syrup(0.5%)+Tulsi syrup(0.5%...

One of the non-timber forest product spice groups that have economic value is nutmeg. This study aims to analyze feasibility a nutmeg processing business developed by Ake Guraci Forest Farmers Group, Marikurubu Village. The research will take place in 2021. data form primary and secondary data. Primary collection techniques using interviews with informants observation; Meanwhile, this informati...