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50 articles for “sensory analysis”
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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 Read article
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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 Read article
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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
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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
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Proportion Tests Applied in Assessors’ Selection Under Assumption Break: The Cases of Sensory Fatigue and Learning Process
Abstract: Triangle trials are commonly employed in panelist selection, describing a Binomial distribution. However, assessors can fatigue or develop sensitivity after many trials, which violate constant proportion assumption. This violation could affect some tests obtained from normal distribution interval estimators (TN1, TN2 and TN3), F distribution (TF), Sequential Test (TS) and Poisson approximation with quantile (TP). To evaluate this tests performance, Monte Carlo simulations were performed for 1000 assessors through 5, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 15–26 Read article
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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
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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 Read article
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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
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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
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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
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Development of Moringa oleifera Incorporated Fortified Probiotic Curd
Abstract: Dahi is one of the most popular options of all ours global liked by all age groups. It has resoled health problem and also provides enough nutrition at a low cost to a large population. An experimentation planned to monitor the durability of certain dairy products was store temperatures (-4°C) within their shelf life and nutritive value. The culture added into MPP dahi sample and incubated to 38°C temperature. The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 18–26 Read article
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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
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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 Read article
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Development and Assessment of a Nutraceutical Herbal Soft Drink
Abstract: The objective of this research was to develop and assess a nutraceutical herbal soft drink as a healthier alternative to conventional soft drinks, which have been scrutinized for their potential health risks due to high consumption rates. With an increasing number of individuals looking for healthier drink options, this study introduced a soft drink crafted from traditional herbs known for their nutritional benefits. The primary ingredients chosen for this soft …
Published in Research and Reviews: A Journal of Pharmaceutical Science · Vol. 15, Issue 3, 2024 · pp. 37–43 Read article
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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
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Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation
Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article
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A Critical Analysis and Evidence-Based Study on The Impact of Sensory Health Screenings and Its Risk Factors In the Prediction and Prevention of Organ Damages
Abstract: ABSTRACTSensory organs operate the senses of vision, hearing, touch, smell and taste. In order to assess the type, severity, and locations of aberrant feeling, sensory examination is utilised. If the patient complains of diminished sensation, a sensory system exam is required. The main aim is to find out the sensory changes/impairments and its risk factors predictions in prevention of organ damages and to study the role of clinical pharmacist/Doctor of …
Published in Research and Reviews: A Journal of Health Professions · Vol. 12, Issue 3, 2022 · pp. 46–62 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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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
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Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour
Abstract: The study focused on proximate analysis and sensory evaluation of snacks made from composite flour of sweet potato and wheat flour mixture at various levels. 5 kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun dried. They were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution were made at 25, 50, 75 and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 23–28 Read article