in this research, a novel formulation of sponge cake was studied. instant tea powder (itp) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, itp1, itp2, and itp3, respectively. the microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and ove...

Objectives: Among the most important problems of autistic children are the behavioral disorders due to sensory processing deficiency, which are typically reflected in behaviors such as impulsivity, attention and concentration disorders, undesirable emotional reactions, sensory seeking in the form of stereotype behaviors, self-injury and self-stimulating. The present study aimed at exploring the...

Introduction: Sensory Gating Inventory (SGI) measures behavioral aspects of Sensory Gating (SG). It is a filtering mechanism of brain that prevents irrelevant sensory inputs from entering into higher cortex information processing. It modifies sensitivity to sensory stimuli. Abnormal SG leads to overloading of information into cortex and brain dysfunction. Electrophysiological techniques cannot ...

Sensory evaluation is used to measure consciousness, and primarily developed in experimental and mathematical psychology. Sensory experiences can be reported using verbal (semantic) methods. This paper presents an overview of our semantic research achievements over the past decade, focusing on methodological attempts for substantiating the measure as a descriptive sensory analysis. Two types of...

microbial activity and spoilage of chicken meat from the market in mashhad, iran, stored in air at 0, 4, 10 and 15°c was assessed. microbial spoilage population, total volatilebase nitrogen (tvb-n), ph and organoleptic changes were determined. based on the results of sensory analysis, shelf-life of chicken meat stored at 0, 4, 10 and 15°c was 72, 120, 220 and 320 h, respectively. tvb-n that ser...

  The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...

durbin's rank test is widely used for testing treatment effects in balanced incomplete block designs (bibds)which have wide applications in sensory analysis. this test is failed for bibds when ties data occur. an adjusted version of durbin rank test for this kind of data is given to solve this problem. chi-square approximation, which is commonly used for this test, is not adequate for small bib...

in this study, ultrafiltrated feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. then, the effect of storage period on physical (texture profile analysis test, penetration test), chemical (total solids, protein, fat) and sensory...