Showing 2 results for Sensory Evaluation.
A. Koocheki, S. A. Mortazavi, M. N. Mahalati, M. Karimi,
Volume 10, Issue 3 (10-2006)
Abstract
In order to determine the effects of emulsifiers (Lecithin, E471 and E472) and their levels (0, 0.25, 0.5, 0.75 and 1%) and also addition of fungal α-amylase (0, 5, 10 and 20 g/100 kg flour) on bread staling, a completely randomized experiment with factorial design and 3 replications was conducted. Bread staling was determined after 0, 24, 48 and 72 hours of storage. Correlation between variables was analyzed by simple and multivariate regression. Results indicated that addition of emulsifiers reduced the firmness of bread. E472 had the most and E471 had the least effect on bread firmness after 72 hours of storage. Addition of α-amylase reduced the bread firmness and this effect was less pronounced after 72 hours of storage. Correlation between variables based on the development of a model showed that in the first day of bread production, optimal levels of emulsifiers were 1%, 0.25% and 0.5% for Lecithin, E471 and E472, respectively. In case of simultaneous application of emulsifiers and enzyme, the optimal level of enzyme was 5 g/100 kg flour.
R. Sadeh, M. Azar, M. Shahedi, M.t. Mazloomi,
Volume 11, Issue 41 (10-2007)
Abstract
Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation was conducted in order to rank the samples. ANOVA and Friedman analyses indicated that fat content along with package type had a significant effect on the residue of vitamin A. The loss of vitamin A was significantly higher in 0.5% milk either packed in polymeric pouch or glass bottle. However, besides fat concentration, more vitamin A was lost in glass bottles rather than polymeric pouches. Sensory evaluation showed that milk fortification had no adverse effects on color and flavor of the product.
