Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 102-109 ◽  
Author(s):  
Paulina Nowicka ◽  
Aneta Wojdyło ◽  
Mirosława Teleszko ◽  
Justyna Samoticha
Keyword(s):  
Physicochemical Properties ◽  
Sensory Attributes

scholarly journals Physicochemical properties and sensory attributes of LTLT milk and UHT milk

2016 ◽  
Vol 20 (1) ◽  
pp. 10-15
Author(s):  
Kazuko Takagi ◽  
Kazutoyo Yoda ◽  
Kenji Miyazawa ◽  
Gaku Harata ◽  
Fang He ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Attributes ◽  
Uht Milk

scholarly journals Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening

2009 ◽  
Vol 4 (4) ◽  
pp. 587-596 ◽  
Author(s):  
Norlelawati Arifin ◽  
Ling-Zhi Cheong ◽  
Soo-Peng Koh ◽  
Kamariah Long ◽  
Chin-Ping Tan ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Attributes ◽  
Long Chain

Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

LWT ◽  
2011 ◽  
Vol 44 (10) ◽  
pp. 2159-2165 ◽  
Author(s):  
Annelisse Aigster ◽  
Susan E. Duncan ◽  
Frank D. Conforti ◽  
William E. Barbeau
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Sensory Attributes

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

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