Three different levels (1%, 3% and 5%) of plum puree were attempted in the formulation of low sodium reduced fat meat emulsion to evaluate the possibility of its utilization as antioxidants in chevon patties. The product was evaluated for various quality characteristics and sensory attributes. The pH, and thiobarbituric acid (TBA) values were significantly (P<0.05) higher in control as compared...

Six dried Total Mixed Ration (TMR) recipes were formulated according to Completely Randomized Design and pressed into briquettes enhance the keeping quality. All stored for 6 months each was analysed physical parameters, nutrient composition shelf life. The interaction (period x treatment) effect not significant in nutrients except crude protein ash contents. It also life parameters; yeast moul...

This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, second concentration CMC (K): (K1) 2%, (K2) 4%, (K3) 6%. data were analyzed using analysis variance, followed by BNJ test (Honest Significant Difference) at 5% level, organoleptic was Friedman te...

in the past decades, environmental pollution caused by plastic packing materials, restrictions of petroleum resources and their high price attracted many researchers to produce biodegradable packaging materials. poor mechanic properties and high water vapor permeability are two main defects of biodegradable polymers. nanotechnology is a modification method in this case. in the current study, th...

In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation inde...

The present study was carried out on dried chamomile powder to compare yield of extraction, physicochemical characteristics and sensorial properties of extracts obtained from samples irradiated by gamma ray (GR) and electron beam (EB) at 10 kGy and 20 kGy. The results of the present study showed that radiation treatment with 10 kGy and 20 kGy of GR and EB did not affect significantly the yield ...

The correlation between the yellow colour of the skin and serum bilirubin concentration, reserve albumin concentration, and pH was investigated in 76 icteric neonates. Significant linear correlation existed between yellow colour of the skin and serum bilirubin concentration, reciprocal of the reserve albumin concentration, and the squared hydrogen ion concentration. Furthermore, the basic yello...

ABSTRACT: The study evaluated the effect of sex and slaughter weight on carcass traits non-carcass components 1,489 horses (739 geldings 750 females, classified into eight groups according to their weight). Data were analyzed under a completely randomized design. Geldings had higher (P &lt; 0.05) hot yield (HCY) cold (CCY) than females; however, fat yellowness values (b*) greater in females. Sl...

STATEMENT OF PROBLEM Ceramic restorations should be made of porcelain layers of different opacity, shade, and thickness in order to provide a natural appearance. By means of CAD/CAM layering technology such as CICERO, it is feasible to produce all-ceramic crowns with porcelain layers of predetermined thickness. However, it is not yet known whether changes in thickness of these porcelain layers ...

Instrument values were compared to sensory perception of ground breast and thigh meat color. Different patty thicknesses (0.5, 1.5, and 2.0) and background colors (white, pink, green, and gray), previously found to cause differences in instrument-measured color, were used. Sensory descriptive analysis scores for lightness, hue, and chroma were compared to instrument-measured L* values, hue, and...