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Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
limonin organoleptical characteristics bitterness flavour texture
2014/7/10
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Mozzarella cheese iron fortified pizza
2008/3/28
Mozzarella cheese containing 25 and 50 mg of iron/ kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, ...
Rheological and sensory characteristics of yoghurt-modified mayonnaise
mayonnaise rheology sensory analysis texture yoghurt
2014/3/3
Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield val...
The sensory characteristics of berry-flavoured kefir
kefir physicochemical parameters sensory characteristics
2014/3/17
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubati...