Sensory evaluation plays a vital role in the assessment of acceptance of novel food products
and preferences for different cuisines. This process provides significant and valuable …

Dragon fruit peels were used as a material for pectin extraction. Microwave-assisted
extraction (MAE) using powers of 300, 450 or 600 W and heating times of 5 or 10 min were …

The present study focuses on the development and sensory characterization of low-cost,
high-energy, nutritious cookies that satisfy the 30% Recommended Dietary Allowance …

In this paper, sensory scores of five samples of cupcake, including control one, prepared
from different percentage of mahua flower syrup at various baking temperatures is …

Minor forest products (MFPs) are vital source of livelihood for the tribals living in and around
forest. MFPs are important among the tribals living in the forest, especially as a source of …

Millets are important staples worldwide and apart from health benefits, they are also good
source of energy, protein, vitamins and minerals (Rao, 1986). But their use in the diet is …

The food processing sector holds a significant place among other business sectors globally
that support high employability. The efficient production and packing of food products …

Organic food is preferred than conventionally grown foods, for their nutritional benefits with
better sensory values. The impact of storage of organic and conventional Cucumis sativus L …

Abstract Brown Seaweed (Sargassum wightii) powder was incorporated in coffee in three
different concentrations (1%, 3% and 5%) to develop seaweed-coffee infusions. The three …

Odor is central to food quality. Still, a major challenge is to understand how the odorants
present in a given food contribute to its specific odor profile, and how to predict this olfactory …