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Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks
Bambara Groundnut Processing Methods
2016/6/2
This study evaluated the effects of either germination, roasting or germination-roasting of Bambara groundnut (BGN) seeds prior to milling into flour, on their chemical composition and determined acce...
Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale
Milk Drinks Conjugated Linoleic Acid
2016/6/1
Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conju...
Comparative Study on the Agronomic, Nutritional Values and Consumer Acceptability of FHIA-21 (Tetraploid Hybrid) and Apem (Triploid French Plantain) in Ghana
Apem Triploid French Plantain Ghana
2008/11/27
The agronomic, nutritional composition of the green stages of fruit and the consumer acceptance of FHIA-21 (tetraploid hybrid plantain) from Honduran Agricultural Research Foundation was conducted in ...
Quality Assessment and Consumers Acceptability Studies of Newly Evolved Mungbean Genotypes (Vigna radiata L.)
Mungbean genotype nutrient anti-nutrient cooking properties
2008/11/13
Quality and consumers acceptability studies of 9 newly developed genotypes and three commercial varieties of mungbean were carried. Maximum protein content were noted in genotype C1/94-4-19 (23.69%) a...
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
Soy-yoghurt fruit flavours acceptability
2008/11/1
The effects of different flavouring/colouring agents and fruits on the quality and acceptability of stirred soy-yoghurt were studied. Soy-yoghurts flavoured with strawberry, vanilla, orange, orange fr...
Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu
Colour roasting sattu sensory evaluation soybean texture
2008/11/1
Effect of roasting on important physical properties and sensory acceptability of soybean for making sattu formulations was studied at three temperature (180, 200 and 220°C) and time (45, 60 and 75 sec...
Comparative Study on the Agronomic, Nutritional Values and Consumer Acceptability of FHIA-21 (Tetraploid Hybrid) and Apem (Triploid French Plantain) in Ghana
Nutritional Values Agronomic
2016/5/31
The agronomic, nutritional composition of the green stages of fruit and the consumer acceptance of FHIA-21 (tetraploid hybrid plantain) from Honduran Agricultural Research Foundation was conducted in ...
Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population
frozen yogurt acceptability sugar acidity
2008/3/22
One hundred and forty-one college students tasted and rated on a nine-point hedonic scale their degree of liking for nine samples of vanilla frozen yogurt varying in sugar and lactic acid. Subjects we...