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...

nowadays, food industries by- product is one of the best choice for functional and novel food products. bitter compound is the main problem to use lemon juice by-product.in this study, press peel and clarifier pulp residues were used to produce marmalade and drink.the vacuum method was proved to be the best debittering process.this pulp contains considerable amount of pectin and acid which appr...

The in vitro bioaccessibility of calcium, iron and zinc of breads added with different bread spreads was determined. The mineral contents were assessed by flame atomic absorption spectrophotometer and expressed in fresh weight (mg/100 g). For the mineral bioaccessibility determination, in vitro gastrointestinal digestion was applied. Among the bread samples, calcium content of wholemeal bread w...

The use of melon processing in food production attracts the close attention scientists and public. This article presents technology formulation marmalades using products on various jelling agents. Marmalades were made agar-agar, pectin gelatin order to determine most suitable jelly-forming agent for from product melons. According results study, it was revealed that is possible get marmalade wit...

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. patterns were revealed the influence chemical composition raw materials on jelly marmalade structure. glucose syrup and gelling agent contents physicochemical rheological properties was investigated. An increase in mass fraction from 5% to 25% leads an elastic plastic marmal...

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...

Background: Overconsumption of added sugars, particularly refined has been shown to be associated with adverse health concerns. Aim: The present study aimed elaborate calorie-reduced marmalades nutritional benefits as well satisfactory sensory properties, in order reduce sugar intake without compromising consumers' acceptance. Materials and methods: Two formulas sugar-reduced were elaborated by...