sensory analysis.

Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire

L. A. Akpro, Deffan K. Prudence, G. A. Gbogouri, Louis Ban-Koffi, K. E. Assemand & G. J. Nemlin · Asian Food Science Journal · 2020

Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, an...

Open access Research Article 10.9734/afsj/2020/v14i430137

Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Daouda Sidibe, Adama Coulibaly, Yves Nyamien, Blé Loui Oguielou, Ysidor N’guessan Konan & Godi Henri Marius Biego · Asian Food Science Journal · 2019

Aims : This study aims to determine the organoleptic characteristics of different formulations nectars elaborated with ginger oleoresin. Study Design : Ginger nectars were formulated, using a composite central plan, from oleoresin or ginger rhizome, lemon juice and sugar. Then, t...

Open access Research Article 10.9734/afsj/2019/v12i430088

Chemical Composition, Carcass and Sensory Characteristics of Grazing Lambs Meat, Supplemented with Different Protein Sources

J. Romero-Bernal, E. Morales Almaraz, A. Z. M. Salem, M. D. Mariezcurrena-Berasain, E. Jaramillo-López & M. González-Ronquillo · Annual Research & Review in Biology · 2014

Aims: This study was conducted to evaluate the effects of different sources of protein supplementation on carcass characteristics and meat quality of Suffolk lambs in intensive grazing system. Study Design: Samples of meat for chemical composition, carcass characteristics and mea...

Open access Research Article 10.9734/ARRB/2014/8740