Sökning: "sensory panel"

Visar resultat 21 - 25 av 26 uppsatser innehållade orden sensory panel.

  1. 21. Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Estelle Eriksson; [2013]
    Nyckelord :cassava; flour; composite bread ; baking capacity; sensory evaluation;

    Sammanfattning : Increasing costs for wheat imports due to higher demand for wheat-based food products in many tropical developing countries such as Ghana has led to an interest in cassava flour as partial substitute for wheat flour in bakery products. The aim of this study was to characterize physico-chemical properties of cassava flour compared to wheat flour and determine its maximum acceptable substitution level in composite wheat/cassava bread and cakes in terms of baking and organoleptical characteristics. LÄS MER

  3. 22. Sensory profiles and consumer acceptance of rye bread : - the effect of addition of whole rye kernels

    Master-uppsats, Institutionen för kostvetenskap

    Författare :Malin Örthagen; [2013]
    Nyckelord :;

    Sammanfattning : Forskning visar att fullkorn, råg, hela rågkärnor och surdeg är brödingredienser fördelaktiga ur hälsosynpunkt. Detta, i kombination med positionen bröd har som baslivsmedel, gör det till ett potentiellt folkhälsoverktyg. LÄS MER

  4. 23. Hur smakar vilt? : En studie om hur smaken vilt kan beskrivas

    Kandidat-uppsats, Sektionen för lärande och miljö

    Författare :Hanna Floengård; [2012]
    Nyckelord :Taste of game; game meat; sensory descriptive words; sensory marketing; consumers; Viltsmak; viltkött; sensoriskt beskrivande ord; sinnesmarknadsföring; konsumenter;

    Sammanfattning : Inledning: Många organisationer och projekt har under de senaste åren fokuserat på att främja en ökad konsumtion och kunskap om viltkött. Den enkla frågan ”hur smakar vilt?” blir i detta sammanhang mycket betydelsefull. LÄS MER

  5. 24. A sensory characterization of bread and yoghurt : using the partial Napping® method on an untrained consumer panel

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Anne Normann; [2012]
    Nyckelord :sensory analysis; sensory characterization; napping; consumer testing;

    Sammanfattning : Sensory analysis is a common part of the new product development process and for product optimization. Sensory characterization and product profiling is traditionally made by trained expert panels. However, food industries and market have nowadays more demands for rapid techniques likewise request for consumer preference and perception. LÄS MER

  7. 25. Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars

    Uppsats för yrkesexamina på avancerad nivå, SLU/Plant Breeding and Biotechnology (until 121231)

    Författare :Catrin Heikefelt; [2011]
    Nyckelord :apple juice; cider; vinegar; cultivar differences; fermentation; yeast; acetic acid bacteria;

    Sammanfattning : The interest for locally produced food is increasing due to consumer concern about the environment, distrust of industrial foods and a demand for high quality products. Apple is the predominant fruit crop in Sweden, and by processing apples into cider and vinegar, these products could significantly contribute to the development of the market of local foods. LÄS MER