fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...

in this research, a mixture of mpc, wpc, smp, soy milk, margarine, butter and water was used for production of uf-feta cheese analogue.variables were mpc (8%, 9%, 10%), wpc (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of samples were analyzed ...

in this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% carboxy methyl cellulose (cmc) and 1% -κcarrageenan gum. a sample lacking gum was also produced as control. rice breads (with gum and without gum) were then produced by semi-industri...

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The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

  Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...

In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...

Changes in the sensory properties of numerosity stimuli have a direct effect on the outcomes of nonsymbolic number tasks. This suggests a prominent role of sensory properties in numerosity processing. However, the current consensus holds that numerosity is processed independent of its sensory properties. To investigate the role of sensory cues in ordinal number processes, we manipulated both di...