The study evaluated the organoleptic properties from chicken intestines nugget with substitution 50% of breadfruit flour and tapioca flour. treatments in this consisted without (R1), 15% (R2), 25% (R3), 35% (R4), (R5), 65% (R6), 75. % (R7), 85% (R8), 100% (R9). A completely randomized design 5 replications was used study. substitute as a treatment for Parameters consist texture, colour, taste. ...

Tallow is a less economical and underutilized animal's fat. In fact, tallow comprises triglycerides from several fatty acids which support skin protection by increasing moisture preventing dryness. The use of in soap manufacturing will gain its interest enhance value added. this study, solid soaps are prepared using as raw materials adding kefir curd goat milk. This study analyzed the physicoch...

This paper presents the results obtained by AROMA for its second participation to OAEI. AROMA is an hybrid, extensional and asymmetric ontology alignment method that makes use of the association paradigm and a statistical interestingness measure, the implication intensity. AROMA performs a post-processing step that includes a terminological matcher. This year we modify this matcher in order to ...

The aim of this study was to investigate the use essential oil extracted from leaves African basil (Ocimum gratissimum L.) in post-harvest preservation peanuts as well effects on physicochemical, technological and organoleptic characteristics derived peanut products. Preservation tests with Ocimum at a concentration 0.6 μl/g were carried out. Control without oil. Evolution fungal flora preserve...

Peru is one of the main cocoa exporters worldwide, being Amazonas region home native fine aroma (CNFA). The objective this work was to evaluate physicochemical and organoleptic properties CNFA grown in Utcubamba province, Amazonas. samples were collected four areas (Cajaruro, Naranjos Alto, Llunchicate, La Palma) which farmers carry out same postharvest handling practices. Samples underwent a s...

This paper presents the results obtained by AROMA for its participation to OAEI. AROMA is an ontology alignment method that makes use of the association paradigm and a statistical interestingness measure, the implication intensity. AROMA performs a post-processing step that includes a terminological matcher. This year we do not modify this matcher. 1 Presentation of AROMA 1.1 State, purpose, ge...

Cocoa fermented products in Indonesia generally produce poor quality fermentation. This study was conducted to compare the of cocoa beans with addition mixed and single cultures Saccharomyces cerevisiae. used a randomized block design (RAK) method 7 treatments, namely control, culture (KT5%), (KT10%), (KT15%) (KC5%), (KC10%), (KC15%). Observation parameters include pH, temperature, water conten...

import of 2000 tons of butter that meets parts of domestic need equals over100 million dollar per year. also we can produce butter flavouring in the product using encubation of di-acetyl mesophillic starter and yoghurt thermophillic starter  in skim milk (water phase). the sample that is produced with mesophillic starter had a better aroma in %5 level than imported lactic butter and has little ...

Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these interactions were not modified by the product composition or structure. On the contrary, model ...