Search
62 articles for “Sensory quality”
-
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
-
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
-
Standardization and Development of Nutritious Snack Bar for Varied Age Groups
Abstract: Due to the increase in demand for nutritious and convenience food, the need for development of healthy snack bar arises to fulfill the nutrient gap between the meals. Nutritious snack bar are the bars which comprises of nutrients from all five major food groups including cereal, pulse, fruit, nuts and oilseeds. Nutritious snack bar should be rich in both macro and micro nutrients and should fulfill 1/5th to 1/6th of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 22–28 Read article
-
Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 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
-
Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
-
ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
-
Integrating Plant Selection, Planting Design, and Landscape Construction for Sustainable Site Development
Abstract: This paper explores the interrelationship between plant selection, planting design, and landscape construction in achieving ecologically sustainable and aesthetically pleasing outdoor environments. Plant selection involves choosing species that are well adapted to site conditions, ecological functions, maintenance regimes, and visual preferences. Planting design refers to the arrangement, composition, and spatial organization of plant materials to meet functional, aesthetic, and environmental objectives. Landscape construction encompasses implementation—from site preparation and planting through …
Published in International Journal of Trends in Horticulture · Vol. 2, Issue 2, 2025 · pp. 7–12 Read article
-
Natural Cooling Agent: Utilizing Menthol as a Paraben-Free Preservative in Herbal Cosmetics
Abstract: The quest for natural and sustainable alternatives in cosmetic products has intensified, driving the search for effective natural preservatives. Menthol, derived from mint plants, is being recognized for its cooling properties and potential as a paraben-free preservative. This study investigates menthol’s efficacy as a preservative in herbal cosmetics, addressing consumer concerns about synthetic preservatives while ensuring product safety and longevity. This research examines menthol’s antimicrobial effects on common cosmetic contaminants …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 11, Issue 3, 2024 · pp. 16–39 Read article
-
Development and Evaluation of a Cost-Effective UV-Protective Cream Containing Para-Aminobenzoic Acid and Aloe Vera for Indian Climatic Conditions.
Abstract: The increasing incidence of ultraviolet (UV) radiation-induced skin disorders has heightened the demand for effective, affordable photoprotective agents, especially in countries with high sun exposure such as India. This study aimed to develop a cost-effective and efficient UV-B protective cream formulation suitable for populations in Indian latitudes. Para-aminobenzoic acid (PABA) was selected as the primary sunscreening agent due to its high UV-B absorption efficiency, low toxicity, and affordability compared with …
Published in Recent Trends in Cosmetics · Vol. 2, Issue 2, 2025 · pp. 7–18 Read article
-
Development and Evaluation of a Coconut-Based Jam
Abstract: Background: Conventional coconut jam formulations rely heavily on refined sucrose to achieve sweetness, texture, and preservation, limiting their suitability for individuals seeking reduced-sugar dietary options. The growing demand for nutritionally improved food products has encouraged the development of alternative formulations using natural sweet ingredients and polyol-based humectants. Objective: The present study aimed to develop and standardize a coconut-based reduced-sugar jam using coconut milk, dates, raisins, sorbitol, glycerine, citric acid, sodium …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 13, Issue 1, 2026 · pp. 13–18 Read article
-
Frozen Yoghurt: A Review
Abstract: AbstractFrozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 1–12 Read article
-
Development and Effectiveness of Lipid–Polysaccharide Conglomerated Composite Edible Coating to Enhance Postharvest Life of Whole Muskmelon (Cucumis melo L.) var. Ravi
Abstract: Lipids can be combined with polysaccharides to create conglomerated composite edible coatings in which the components are interspersed throughout the coating. An experimental lipid–polysaccharide conglomerated composite (LPCC) edible coating was developed from lipids (vegetable oils and resins) and polysaccharides (gum Arabic, CMC). Whole muskmelons (var. Ravi) were coated with LPCC edible coating by spraying method and stored at 12±2 ºC with 90–95% relative humidity. The effectiveness of LPCC edible coating …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 2, 2018 · pp. 1–8 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
-
Shelf Life of Functional Soup Mix Based on Barley (Hordeum vulgare L.) and Flaxseed (Linum usitatissimum L.)
Abstract: Functional food provides physiological benefits beyond the basic function of supplying nutrients. Considering increasing acceptability of soup, its convenient cooking and healthy ingredients in barley and flaxseed, barley flaxseed based functional dry soup mix (BFSM) was prepared from 46.296% whole barely flour, 23.148% roasted flaxseed powder and 30.555% seasoning (flavourings and anticaking agent). BFSM was sensorially acceptable, nutritious, low glycemic, and exhibited antioxidant capacity. Here, storability of vacuum packed BFSM …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 10–23 Read article
-
Current Status and Comparative Study on the Influences of Cattle Packed and Unpacked Milk in Tamil Nadu: A Detailed Survey
Abstract: As milk is a very important component of the people’s diet, this study explores consumer preferences for milk in Perambalur, Tamil Nadu, India, and also tries to determine consumer types based on their references and socio-demographic factors. To reach these objectives, this study was designed a conjoint choice experiment survey and collected primary data in the most populated city of Perambalur. Then the data were analyzed using chi-square test, analysis …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 2, 2015 · pp. 6–11 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
-
Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses
Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 Read article
-
Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation
Abstract: In order to control their hunger and obtain some energy, most people eat cookies for breakfast, snacks, and at leisure. Refined flour, sugar, and butter are the major ingredients of the various types of cookies that are sold in stores. Because they raise blood sugar levels, obese and diabetic individuals typically avoid them. As a result, we have created Polyherbal cookies in this latest study utilizing oats, wheat flour, and …
Published in Research & Reviews : Journal of Herbal Science · Vol. 14, Issue 2, 2025 · pp. 22–40 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