The present study was conducted to see the effect of supplementation spinach leaves powder in commonly consumed baked products. Spinach were dried shade for 6 8 hrs. remove excess moisture followed by oven drying at 40-450C till complete drying. ground an electric grinder obtain a fine powder. rich essential minerals like calcium, iron, zinc and phosphorous. Biscuits prepared using 4, 6, 8, 10 ...

Objectives: Individuals need proper sensory processing ability to function appropriately in the environment and participate in daily life activities. The objective of this investigation was to evaluate the sensory processing characteristics of the general population of children ages 0-14 years. Methods: This is a descriptive cross-sectional study. The target population was all children aged 0 ...

The quality of a food product could be defined by different ways from a widely manner to a more detailed one. One of the most usual meanings is define the quality as “in conformity with consumer’s requirements and acceptance, is determined by their sensory attributes, chemical composition, physical properties, and level of microbiological and toxicological contaminants, shelf-life, packaging an...

Sensory texture characteristics of cooked rice for three cultivars (74 samples) were predicted using an extrusion cell and a novel data analysis method (i. e. Spectral Stress Strain Analysis). Eight sensory texture characteristics were evaluated and force values from the instrumental tests were used in combination with Partial Least Squares regression to evaluate predictive models for each of t...

objectives: the aim of this study was to identify the role of attentional process in postural control using choice reaction time task while changing the visual and proprioceptive cues under difficult balance task (standing on one-leg). methods: this cross-sectional study was conducted by participating 20 young people (22.75±2.29). each subject performed one-leg standing as balance task for each...

In conjoining the disciplines of "ethology" and "chemistry" the field of "Ethochemistry" has been instituted. Ethochemistry is an effective tool in conservation efforts of endangered species and the understanding of behavioral patterns across all species. Chemical constituents of scent-markings have an important, yet poorly understood function in territoriality, reproduction, dominance, and imp...

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account v...

wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...