Search
172 articles for “sensory”
-
Sensory Characteristics of Sapote Fruit Juice Containing Asparagus racemosus
Abstract: AbstractIn the present work, Asparagus racemosus (AR) root powder was incorporated into sapote juice (Race sapote juice) at various concentrations, namely, control, S1, S2, S3, S4, S5 and S6 respectively. Sensory analysis was carried out for these samples. Phytochemical analysis of A. racemosus revealed the presence of steroids, tannins, carbohydrates, alkaloids, cardiac glycosides and flavanoids. Nutritional analysis of Race sapote juice was carried out, such as protein carbohydrates, tannins Phenol, …
Published in Research & Reviews : Journal of Herbal Science · Vol. 3, Issue 1, 2014 · pp. 28–33 Read article
-
Preparation, Biochemical Analysis and Sensory Evaluation of Herbal Jam
Abstract: Nowadays, in the world herbal plants have used extensively as food supplements and medicinal purposes as they are cheap and have little side effects. Use of different synthetic preservatives lead to negative health issues. Moreover, the use of synthetic compounds has significant drawbacks, such as increasing cost, handling hazards, concerns about residues on food, and threat to human environment. As a good alternative, herbs replace synthetic preservatives as natural, effective, …
Published in Research & Reviews : Journal of Herbal Science · Vol. 9, Issue 1, 2020 · pp. 17–23 Read article
-
Parsing of Sensory Perception in Oscillatory Networks Through Cross Frequency Coupling of Memory Synchronization: Revelation of Enhanced Learning by Autistic Brain
Abstract: The brain faces many complex problems when dealing with multidimensional signals, which is usually experienced as unitary precepts. We used neuronal spike patterns to determine synchronization dynamics of neuronal activity for computer-generated color patterns in aid of synchronization of neuronal activity for memory formation in autistic subjects. In particular, this gives functional organization of neuronal circuits and interesting relationships between these oscillations and interneuronal coupling that suggest an enhanced mechanism …
Published in Research and Reviews: A Journal of Neuroscience · Vol. 4, Issue 2, 2014 · pp. 9–14 Read article
-
Development of Fiber Enriched Herbal Biscuits by Incorporating Tulsi Leaves on Wheat Flour: A Preliminary Study on Sensory Evaluation and Chemical Composition
Abstract: AbstractThe study was designed to formulate a fiber enriched herbal biscuits by incorporating herbs (Tulsi leaves) that contains sufficient nutrient (protein and fiber enriched) and the major goal was to maintain the standard herbal biscuits. Herbal biscuits were developed by incorporating Tulsi (Ocimum sanctum) leaves, whole wheat flour, egg white, vegetable oil, dalda and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic …
Published in Research & Reviews : Journal of Herbal Science · Vol. 2, Issue 2, 2013 · pp. 1–5 Read article
-
Crafting Consumer Experiences: The Psychology of Retail Interior Design
Abstract: The psychology of retail interior design and its influence on consumer behaviour. Drawing upon theories from environmental psychology, consumer behaviour, and retail management, the study investigates how design elements such as colour, lighting, spatial layout, and sensory experiences shape consumer perceptions, emotions, and decision-making processes in retail environments. A comprehensive review of existing literature provides insights into established theories and previous research findings related to retail interior design and consumer …
Published in International Journal of Architectural Design and Planning · Vol. 2, Issue 1, 2024 · pp. 18–29 Read article
-
Evaluation of Black Soldier Fly (Hermetia illucens) Larvae Meal as an Alternative Protein Source in Broiler Chicken Diets: Effect on Carcass and Eating Quality of Broiler Chicken
Abstract: An experiment was conducted using broiler finishers to determine the effects of black soldier fly larvae meal (BSFLM) in broiler rations on the sensory and carcass characteristics of the birds. A total of eight broiler chickens were randomly selected from 40 birds fed diets containing 0% (control) and 33% replacement of fish meal with BSFLM. At 56 days of age, eight birds were slaughtered after 8-hour feed withdrawal, dressed, eviscerated …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 18–21 Read article
-
Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR
Abstract: Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 34–38 Read article
-
Overview of Diabetic Neuropathy: A Comprehensive Examination
Abstract: Abstract: India has earned the unfortunate distinction of being the global epicenter for diabetes, with an alarming projection of 109 million individuals expected to be afflicted by the condition by 2035The global influence of diabetic neuropathy is significant, with an estimated 132 million individuals affected as of 2010, constituting roughly 1.9% of the global populace. Notably, within the diabetic population, there exists a significantly heightened prevalence The prevalence of sensory …
Published in Research and Reviews: A Journal of Toxicology · Vol. 14, Issue 1, 2024 · pp. 26–36 Read article
-
Utilization of Jackfruit as a Potential Supplement in Yoghurt and Evaluation of Its Nutritional and Commercial Aspects
Abstract: This study aimed to formulate fruit juice yoghurt by incorporating nutritious and flavorful jackfruit juice, known for its health benefits. Jackfruit juice was added at different levels (5%, 10%, and 15%) to yoghurt, and various chemical, microbiological, bioactive compounds, and sensory quality characteristics were analyzed. Statistical analysis revealed that panelist acceptability decreased with increasing fruit juice level. Among the samples, yoghurt with 10% jackfruit juice showed significantly different sensory characteristics …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 1, 2025 · pp. 1–14 Read article
-
Effect of Diabetes Mellitus on Hearing
Abstract: Jordao (1857) was the first to report sensorineural hearing loss in patients with diabetes mellitus. Jannulis and Delijan [1] were the first otologists who carried out hearing tests in diabetics and concluded that these patients suffered from progressive bilateral sensorineural deafness of gradual onset which predominantly affects higher frequencies in elderly subjects. The objective was to identify type of hearing loss, comparison of duration of diabetes and relation of HbA1c …
Published in Research and Reviews: A Journal of Medicine · Vol. 4, Issue 1, 2014 · pp. 24–29 Read article
-
Understanding Food Spoilage: Mechanisms, Shelf-Life Determination, and Safety Standards
Abstract: Food spoilage poses significant challenges to the global food industry, impacting both food safety and economic sustainability. The main causes of food quality deterioration are microbial and non-microbial spoiling. Microbial spoilage primarily results from the activity of bacteria, yeasts, and molds, which thrive under favorable environmental conditions. These microorganisms can lead to food poisoning and spoilage through the production of off-flavors, discoloration, slime formation, and the accumulation of harmful toxins. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 6–9 Read article
-
Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour
Abstract: Jackfruit (Artocarpus heterophyllus) seeds were used to develop composite bread; and nutritional quality and sensory properties of the resulting breads were evaluated. The percentage of jackfruit seed flour (JSF) used in preparing the bread was 5%, 10%, 15% and 20%. From the proximate analysis it was found that the whole wheat flour and JSF contained 12.56% and 13.14% of protein, 0.85% and 0.80% of fat, 0.62% and 1.82% of ash, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 40–48 Read article
-
Development of Plum Powder Fortified Biscuit
Abstract: The research intended to explore the possibility of fortifying the wheat flour and plum powder to formulate the nutritional biscuit which has the ability to improve the quality of food products due to various nutritional properties. Supplementation of plum powder was tried at different ratios (wheat flour:plum powder) 100:00(WF:PP), 95:5(WF:PP), 90:10(WF:PP) and 85:15(WF:PP). Prepared biscuit is subjected to sensory, physico-chemical and microbiological analysis to evaluate the suitability of biscuit for …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 28–31 Read article
-
Response of Cultivars and Picking Dates on Storability of Karonda (Carissa Carandas L.) Jelly
Abstract: Karonda jelly was prepared from cultivars viz ‘Pant Manohar’, ‘Pant Sudarshan’ and ‘Pant Suvarna’ at picking dates of 40, 60 and 80 days after fruit set. The shelf stability of the jelly samples were evaluated at ambient temperature for a period of nine months. The ‘Pant Suvarna’ jelly exhibited maximum moisture, total soluble solids (TSS), reducing sugar, non-reducing sugar, total sugar, non-enzymatic browning and pectin content. Among picking dates, the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 2, 2019 · pp. 42–52 Read article
-
Development of Health Mix Enriched with Processed Citrullus lanatus Seed Flour
Abstract: Ready to Use Therapeutic Food (RUTF) is an energy-dense product used for the rehabilitation of malnourished children and facilitates home-based therapy. The availability of the necessary ingredients limits their use in some surroundings and further investigation of alternative regional ingredients is needed to overcome this limitation. In this study, attempts were made on the formulation of a health mix using Citrullus lanatus seed flour with multigrain to serve as a …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 1–9 Read article
-
Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR
Abstract: This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 10–14 Read article
-
The Development and Assessment of a Polyherbal Powder Formulation for the Treatment of Fungal Infections
Abstract: A poly-herbal powder drink was made in the current investigation utilizing a variety of conventional herbs that have been shown to have nutritional benefits. Tinosopra cordifolia, Cinnamomum verum, Zingiber officinale, Thymus sperpyllum, and menthe were chosen as the main components because they are commonly used in summer home routines and have a long history of providing a refreshing, cooling, and energizing effect. Following several tests, the final formulation's composition was …
Published in Research & Reviews : Journal of Herbal Science · Vol. 11, Issue 3, 2022 · pp. 1–21 Read article
-
Towards Finding the Impact of Kinetic Information on Short Term Memory based Task
Abstract: The main objective of this report is to discover whether haptic data have an effect on the retention of a directive to choose a place scattered on a 2D plane. The necessity for a feasible workshop for the cell manufacturing line in plant assembly led to the idea. We created an organized viscuo-haptic training model that covered a grown-up arm’s workstation and used three different Ways to change the extent …
Published in Journal of Control & Instrumentation · Vol. 14, Issue 1, 2023 · pp. 1–8 Read article
-
Arabidopsis thaliana. (L.) Heynh Multifunctional Sensor Proteins and Signaling Networks Plant Photoreceptors
Abstract: Light is a crucial environmental cue for the growth and development of plants as well as the production of photosynthetic energy. In order to recognize and process information from incoming light, plants employ sophisticated mechanisms. With the model plant Arabidopsis thaliana, five different types of photoreceptors have been found. (L.) Heynh Photoreceptors play a specialized and/or recurring role in fine-tuning many aspects of the plant's life cycle. Unlike mobile animals, …
Published in International Journal of Photochemistry and Photochemical Research · Vol. 1, Issue 2, 2023 · pp. 08–24 Read article
-
Application of Fruit and Vegetables Peels as Functional Ingredients in Baked Cookies: A review
Abstract: About half of the waste produced by industrial fruit and vegetable manufacture is in the form of peels, cores, pomace, and unripe or damaged fruits and vegetables. Many fruits and vegetables, including citrus, apples, peaches, pears, bananas, pomegranates, berries, mangoes, and sugar beet, have peels, pulp/pomace, and seeds that contain concentrations of phenolics and other phytochemicals that are typically much higher than in the edible tissues of those fruits and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 2, 2024 · pp. 11–19 Read article