The palatability and physicochemical

Author: lgvy

August undefined, 2024

WebbTo obtain basic information on the breeding for palatability of japonica-type paddy rice in China, we collected 28 varieties from the northern area of China and examined the correlation between evaluation by sensory test (appearance, aroma, taste, stickiness, hardness and overall eating-quality) and physicochemical properties (amylose content … WebbDetermination of Physicochemical Properties and Palatability The moisture, protein, and amylose contents of the milled grains were measured using a whole grain analyzer (Foss …

Studies on Palatability of Rice Grown in Northern Kyushu - 日本郵便

Webb22 maj 2024 · Besides sterility of a product, additional factors related to the product quality such as physicochemical factors and palatability may be affected by the retorting … Webb31 aug. 2012 · For better understanding of the relationship between palatability and lipid components of rice, seven Korean rice varieties (Samkwang, Gopum, Chucheong, Ilpum, Palgong, Samnam, and Dobong), with a wide variation in palatability, were selected and analyzed for their lipid composition, including starch lipids, non-starch lipids, plant … simplicity 9163

Effects of salting treatment on the physicochemical properties ...

Webbuse to evaluate the palatability of food: (1) direct factors, which concern the physicochemical features of food; (2) indirect factors, which are dependent on the humans’ physiological and psychological states; and (3) back-ground factors, which are dependent on human knowl-edge and experience (e.g., food culture, information WebbIn this study, we examine the palatability and physicochemical properties of rice in the year, when there was 10% increase in yield compared to normal year due to daily … Webb22 maj 2024 · Physicochemical properties (viscosity, texture, particle size, pH) were determined, and a 10 d three-bowl palatability test was performed with ten European shorthair cats. Retorting at 113°C/232 min resulted in differences in all the physical parameters examined ( particle size). simplicity 9166

Effect of Quality Grade and Storage Time on the Palatability ...

WebbComparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties Int J Biol … Webb15 mars 2024 · Physicochemical measurements include component analysis, such as protein, amylose, and fibers, pasting properties of starch, texture measurements of the … simplicity 9164WebbRegarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties. simplicity 9162

"Webb1 jan. 2001 · We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the... " - The palatability and physicochemical

The palatability and physicochemical

Webb1 nov. 2024 · The panellists included 13 males and 8 females aged 20–58 years. Samples were evaluated using a five-point scale based on appearance, taste/flavour, texture/consistency, and aroma/smell where 1 = dislike extremely, 2 = dislike moderately, 3 = neither like or dislike, 4 = like moderately, and 5 = like extremely. Webb10 feb. 2024 · Abstract In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation.

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Webb1 aug. 2015 · Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased … Webb12 apr. 2024 · The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude …

WebbAs a results of the various physicochemical measurements, it was shown that the surface layer hardness (H1) of cooked rice grains from ... grains, foreign grains and foreign matters, and grain characteristics. The latter quality means the eating quality (palatability), processing suitability, etc. and is evaluated by the sensory test ... Webb25 juli 2024 · Abstract. With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber …

Webb30 sep. 2013 · Palatability and Physicochemical Properties in 2001 Yield Increased by 10% than Normal Level in 2000 Request PDF Home Crop Crop Science Cereal Crops … Webb12 apr. 2024 · Dynamics changes in the physicochemical properties, antioxidant activity, and metabolism-related enzyme inhibition of watermelon juices during ... appearance, taste, flavor, viscosity, and palatability. The scores of the sensory evaluation of watermelon juices were plotted on the radar charts for better visual display. 3 ...

WebbMore energy-dense foods tend to be more palatable but we learn to consume them in smaller portion sizes. In the longer term, the perceived palatability of a food is strongly …

simplicity 9161We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability. The thicker the grain, the higher the palatability. raymond addarichWebbIn this study, we examine the palatability and physicochemical properties of rice in the year, when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was … simplicity 9169Webb1 jan. 2001 · We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical … raymond adderlyWebbAs a results of the various physicochemical measurements, it was shown that the surface layer hardness (H1) of cooked rice grains from ... grains, foreign grains and foreign … raymond adderly iiiWebbImproving silage production by adding exogenous microorganisms not only maximizes nutrient preservation, but also extends product shelf life. Herein, changes in the quality and quantity of Lactobacillus plantarum PS-8 (PS-8) -inoculated alfalfa (Medicago sativa) during silage fermentation were monitored at d 0, 7, 14, and 28 (inoculum dose of PS-8 … raymond actuatorWebbBRIEF REPORT Retorting conditions affect palatability and physical characteristics of canned cat food Esther A. Hagen-Plantinga1, Denmark F. Orlanes2, Guido Bosch2, Wouter H. Hendriks1,2 and Antonius F. B. van der Poel2* 1Department of Nutrition, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands 2Animal Nutrition … raymond a dart