TABLE I report that specially processed soybean oils containing little or no linolenate gave higher scores in aging tests than soybean oils with linolenate contents of 2.0-7.8. Room odor scores and descriptions were included in this report (4). Consequently blends of soybean and peanut oil appeared to be worth investigating since such blends could lower linolenate significantly. The French laws...

This abstract presents a conceptual understanding of Organoleptic ontology and outlines the properties of food that act as stimuli evoking sensory response; and the Sensory Ontology of the perceptions caused by the stimulus.

Abstract Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing into nuggets way to extend shelf life save nutritional value taste because nutrients in are generally easily damaged during storage distribution. Making with tempeh flour substitution aims determine effect on water holding capacity, fat content, protein content organoleptic beef res...

The present study was carried out to evaluate the efficiency of gamma radiation (3, 5 and 8 kGy) in combination with low temperature (-20°C) for extending the quality and shelf-life of degutted fresh Chinese pomfret, Pampus chinensis. Quality assessment was studied by monitoring the chemical (TVN, TMA), microbiological (TBC, TMC) and organoleptic changes in irradiated and non-irradiated (contro...

In general, the term “shelf-stable product” refers to those products that do not require refrigeration or freezing for safety and acceptable organoleptic characteristics. Most often, the products are stored at “room temperature” (ambient). This shelf-stability also is often dependent upon the proper packaging to control oxidation and potential mold growth. The shelf-life for these types of prod...

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority ...

The definition of food quality may differ for processors and consumers, but generally organoleptic characteristics, such as flavour, odour and appearance, as well as extended shelf life are among the most important of its attributes. Spoilage of food by microbial contamination may occur at any point during production, altering any one or all of these characteristics renders the product unusable...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Although it is generally accepted that the addition of micronutrient powders (MNPs) to foods causes no or negligible changes to organoleptic properties, there are anecdotal reports of low acceptability of the MNP (locally known as “Taburia”) distributed in Indonesia. We hypothesized that the organoleptic properties of Taburia do not reduce the acceptability of foods if used as recommended. Acce...