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171 articles for “sensory”
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Amaranth: A Potential Health Promoting and Nutritive Pseudocereal
Abstract: Amaranth is considered nowadays as a super crop because of its high nutraceutical value and as super food as it is gluten free, rich in protein, has a balanced content of essential amino acids, and contains significant amounts of calcium, dietary fiber, omega-3, and omega-6. Amaranth grains have wide range of biological functions viz. anti-allergic, antihypertensive, antioxidant, cancer preventing properties, anti-proliferative and ACE-inhibiting activity. Amaranth seeds can be cooked, popped, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 32–43 Read article
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Evaluation of Shelf-life of Low-fat Paneer from Reconstituted Milk
Abstract: Low-fat paneer was prepared from reconstituted milk (1.5 % fat/12.0 % MSNF) using WPC-80 as fat replacer. It was packed in 12 m polyester + 50 m LD/LLDPE laminated pouches and stored at refrigeration temperature (7+2 °C). The shelf-life of paneer was checked on the basis of sensory and microbiological evaluation. Chemical parameters viz. acidity, free fatty acids and soluble nitrogen content as well as textural properties were also analysed …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 8–12 Read article
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Role of Probiotics in Dairy Products: Explore the use of Probiotics in Dairy Products
Abstract: Probiotics, live microorganisms that confer health benefits to the host when consumed in adequate amounts, have gained significant attention for their potential role in promoting gut health and overall well-being. Dairy products, such as yogurt, cheese, and fermented milk, have emerged as popular vehicles for delivering probiotics to consumers. This review article explores the use of probiotics in dairy products and their impact on human health. An overview of probiotics …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 13–17 Read article
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Comparison of Indigenous-Based Edible Skin Coating Materials (SCMs) and Imported Wax (Citrashine®) on the Post-Harvest Quality and Shelf Life of (Citrus reticulata Blanco) Mandarins
Abstract: Pakistan is the largest mandarin producing and exporting country across the globe. All the wax used by the citrus industry of Pakistan is currently being imported costing a valuable foreign reserve. The Post-Harvest Research Center (PHRC), Faisalabad, Pakistan prepared two edible skin coating materials (SCMs) as an alternative to the imported wax. Therefore, this research was devised to compare the effects of these indigenous-based edible SCMs with those of an …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 1, 2017 · pp. 6–14 Read article
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Evaluation of the Organoleptic Values of Chapatti Incorporated with Selected Natural Hypoglycemic Foods
Abstract: Diabetes is the new epidemic in developing India. Diabetes becomes a real problem of public health in developing countries, where its prevalence is increasing steadily. Slight modification of diet according to the disease not only helps the patients to control diabetes but also fulfills the daily need of nutrients for the body. Presently the world is moving from synthetic to the use of natural hypoglycemic products for remedial purpose of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 1–4 Read article
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Health Benefits of Natural Products to Overcome Digestive Problems
Abstract: Digestive health is an indicator of proper laxation and proper functioning of the gastro-intestinal system. Digestion-related problems not only lead to/give discomfort, but also pave way for more serious manifestations, which may either last for some time or prolong till lifetime or in some cases end fatal. The drugs which help in relieving certain digestive problems, mainly flatulence, are carminative and most of the spices and evaluating the effectiveness of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 33–40 Read article
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Development of Alcohol-free Herbal Mouthwash Having Anticancer Property
Abstract: AbstractMouthwash is a liquid accessory to clean and maintain the health of our teeth for oral hygiene. Nowadays, we use commercial mouthwash which contains many chemical compounds like sodium lauryl sulfate, thymol, methyl salicylate, benzalkonium chloride, hydrogen peroxide, alcohol which are harmful to our buccal cavity. We have developed a mouthwash with some common food materials and herbs and which can replace costly chemicals like alcohol, coloring agents and preservatives …
Published in Research & Reviews : Journal of Herbal Science · Vol. 2, Issue 1, 2013 · pp. 7–12 Read article
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Cayenne, Capsaicin and Substance-P
Abstract: AbstractCayenne has even been shown to inhibit the itching and pain produced by histamines. Cayenne contains a resinous and pungent substance known as capsaicin. Topical application of capsaicin relieves pain and itching by acting on sensory nerves. t's primary function seems to be the transmission of pain signals. Capsaicin is a remarkable health-promoting substance. The exact mechanism of action of topical capsaicin has not been fully elucidated. Capsaicin is a …
Published in Research & Reviews : Journal of Herbal Science · Vol. 2, Issue 3, 2013 · pp. 11–14 Read article
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Pork: Challenges in Safe Food Production
Abstract: To remain in the market, the food industries are constantly challenged, both to comply with legislation that are more related to hygienic-sanitary issues, and from the point of view of consumer satisfaction that can encompass beyond safety food, also sensory and ethical characteristics. In addition, the growing incidence of DTAs around the world has become an economic and public health problem. Thus, several strategies are adopted, such as the implementation …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 10–19 Read article
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Nondairy desserts: Potential ingredients for the development of innovative formulations
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article
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Street Foods: A Comparison of Regulations in India and Elsewhere
Abstract: Street foods are a significant contributor to food processing industries as they serve the ready to eat food of different varieties, tastes, flavors, functionalities and sensory characteristics. Since, street foods form the part of an unorganized sector involving a large number of manpower engaged in this business, this sector has high significance especially in the developing world including India. The quality of street foods especially related to food safety parameters, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 2, 2024 · pp. 27–39 Read article