Roasted pistachios are among the most delicious nuts in the world. In addition to their pleasant taste, they have significant nutritional and antioxidant effects. This study aims to evaluate the nutritional, sensory, color, and texture attributes of roasted pistachio nuts using fixed and rotary methods at 160 °C during three storage times of 0, 3, and 6 months, at the ambient temperature (20±2°...

primary sjorgen syndrome is one of the commonest autoimmune diseases with characteristic of involvement of lachrymal and salivary glands, but other organ involvements as peripheral and central nervous system are also possible. the reported case is a 23 year old lady presented with progressive sensory ataxia and weakness of four limbs, bilateral sensory hearing loss and cognitive impairment with...

AIMS To translate, culturally adapt, and examine psychometric properties of the Malay version Short Sensory Profile (SSP-M). METHODS Pretesting (n = 30) of the original English SSP established its applicability for use with Malaysian children aged 3-10 years. This was followed by the translation and cross-cultural adaptation of the SSP-M. Two forward and two back translations were compared an...

Bir Pletok is one of traditional heritage Betawi Culinary. Till day, Pletok’s popularity decreasing especially in young generation. This research aimed to get a new option product so that the acceptability and as culinary can be preserved. Ice cream was made using mixing freezing method. The composition for formulation 3:1 milk: Pletok. Sensory characteristic measured with 7 levels hedonic meth...

milk-based espresso coffee is one of the most popular beverages. foam is an essential quality characteristic for this beverage. foam formation and stability is mainly related to the milk composition. in this study the influence of three different concentrations of xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °c) on foam stability were examined and exper...

The prediction of product acceptability is often an additive effect of individual fuzzy impressions developed by a consumer on certain underlying attributes characteristic of the product. In this paper, we present the development of a data-driven fuzzy-rule-based approach for predicting the overall sensory acceptability of pistachio green hull’s marmalade. The model was formulated using the Tak...