Research & Reviews : Journal of Food Science & Technology
Volume 9, Issue 1 (2020)
Published
Table of contents
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Psychophysics, Perception Thresholds and Team Training in Sensory Analysis
Abstract: Psychophysics is the science that relates stimulus and sensation through empirical laws that map neural mechanisms and their experimental results. The stimulus threshold was defined as the smallest energy needed for a stimulus to generate a sensation. From the stimulus threshold, sensory analysis investigates the growth of diet-related diseases, considering the high consumption of sugar and fat as influential factors, and assists in reducing these ingredients in foods, assessing consumer …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–11 Read article
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Comparative Studies on Physico-chemical and Sensory Attributes of Natural and Artificial Whey Protein Beverages
Abstract: Whey, the liquid remaining after the precipitation of milk casein was used and there physicochemical properties were measured. The aim of the study was to utilise the valuable nutrients present in whey by preparing a ready-to-serve modified whey beverage. Two types of beverages were prepared i.e., natural whey beverage using Himsagar mango and other one was artificial beverage using artificial colours and flavours. Shelf life of these beverages were studied …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article
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Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different Processing
Abstract: Oxalate content of amoche [Arisaema Shcimperianum S.] as influenced by different processing were determined by High Performance Liquid Chromatography. The mineral contents were also determined by Spectrophotometre. The different processing treatments were combinations of three levels of fresh, boiliing, drying and three levels of soaking in ginger, lemon and ethanol and neither heating nor boiling [control]. Different processing significantly [p<0.05] influenced the oxalate and mineral contents. The oxalate contents observed …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article
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Optimisation and Assessment of Green Pea Pod Powder (Pisum sativum) Incorporated Cassava Flour-based Instant Noodles
Abstract: The objective of the present study was to develop and optimize Cassava flour-based instant noodles incorporated with green pea pod powder as a source of dietary fibre. The pea pods were washed, blanched, dried and ground in a mixer to obtain the Pea Pod (PP) powder. The instant noodles were prepared by using standard gluten-free noodles formulation with 0%, 5% and 10% PP powder, pre-cooked and fried. The physico-chemical analysis …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article
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Knowledge of Housewives Regarding Food Safety
Abstract: Food safety is a scientific study which describes the ways to prevent food borne illness and those ways are storage of food, handling and its preparation. This also include different sort of ways which should be followed on regular basis to avoid severe health related issues. Majorly the relation who is on track for this food safety is between the manufacturer to the market and then the market to the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article