Cargando…

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60–66%...

Descripción completa

Detalles Bibliográficos
Autores principales:	Samakradhamrongthai, Rajnibhas Sukeaw, Jannu, Taruedee, Renaldi, Gerry
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8377433/ https://www.ncbi.nlm.nih.gov/pubmed/34458616 http://dx.doi.org/10.1016/j.heliyon.2021.e07776

Ejemplares similares

Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream
por: Aumpa, Pajaree, et al.
Publicado: (2022)

Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle
por: Utama-ang, Niramon, et al.
Publicado: (2020)

Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products
por: Junsara, Kanthaporn, et al.
Publicado: (2023)

Testing the Feasibility and Dietary Impact of Macaroni Fortified with Green Tea and Turmeric Curcumin Extract in Diabetic Rats
por: Hutachok, Nuntouchaporn, et al.
Publicado: (2023)

Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes (Curcuma longa L.)
por: Singh, Kanjana, et al.
Publicado: (2022)

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
por: García-Segovia, Purificación, et al.
Publicado: (2020)

Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products
por: Cantini, Claudio, et al.
Publicado: (2017)

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin
por: Adinsi, Laurent, et al.
Publicado: (2015)

Consumer Motives for Choosing Fruit and Cereal Bars—Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations
por: Kosicka-Gębska, Małgorzata, et al.
Publicado: (2022)

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties
por: Byeon, Yang Soo, et al.
Publicado: (2023)

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties
por: Baune, Marie-Christin, et al.
Publicado: (2023)

Sensory Acceptability of Infant Cereals with Whole Grain in Infants and Young Children
por: Haro-Vicente, Juan Francisco, et al.
Publicado: (2017)

Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
por: Lee, Jun Ho, et al.
Publicado: (2017)

Consumer perspectives on grab bars: A Canadian national survey of grab bar acceptability in homes
por: Levine, Iris C., et al.
Publicado: (2022)

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2020)

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
por: Orozco, Daniela, et al.
Publicado: (2021)

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup
por: Kim, Jisoo, et al.
Publicado: (2023)

Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products
por: Malekipoor, Rahil, et al.
Publicado: (2022)

Effects of sesame dehulling on physicochemical and sensorial properties of its oil
por: Amini, Maryam, et al.
Publicado: (2023)

Physicochemical and hydration properties of different cereal and legume gluten‐free powders
por: Boucheham, Nohed, et al.
Publicado: (2019)

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers
por: Rutkowska, Jaroslawa, et al.
Publicado: (2022)

Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis
por: Mohammadi-Moghaddam, Toktam, et al.
Publicado: (2021)

Determination of Physicochemical, Textural, and Sensory Properties of Date-Based Sports Energy Gel
por: Baroyi, Syahrul Anis Hazwani Mohd, et al.
Publicado: (2023)

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
por: Hoppu, Ulla, et al.
Publicado: (2017)

Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging
por: Lignou, Stella, et al.
Publicado: (2021)

Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder
por: Seifu, Muhaba, et al.
Publicado: (2018)

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability
por: Maakelo, Peggy Keamogetse, et al.
Publicado: (2021)

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties
por: Aung, Thinzar, et al.
Publicado: (2022)

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
por: Utama-ang, Niramon, et al.
Publicado: (2022)

Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability
por: Ju, Seyoung, et al.
Publicado: (2021)

Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
por: Sales, Amanda Luísa, et al.
Publicado: (2023)

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
por: Sanchez-Siles, Luisma, et al.
Publicado: (2022)

Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective
por: Quintero, Mónica, et al.
Publicado: (2021)

Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities
por: Albiol Tapia, Marta, et al.
Publicado: (2022)

Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia
por: Forsido, Sirawdink Fikreyesus, et al.
Publicado: (2020)

Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization
por: Allai, Farhana Mehraj, et al.
Publicado: (2022)

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts
por: Lee, Jeong Ho, et al.
Publicado: (2020)

Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives
por: Sánchez-Rodríguez, Lucía, et al.
Publicado: (2019)

Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used
por: Małecki, Jan, et al.
Publicado: (2022)

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
por: Sujka, Katarzyna, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_otvj0ofrru6lgd35l4oi3f06it