Microsoft Word Keng et al-Galley Proof docx
tải về 221.3 Kb. Chế độ xem pdf
|
LEO PHAM, 2023 AmCham Membership Application Form - AJ TOTAL VN, Hướng dẫn đặt lịch Online-booking
- Điều hướng trang này:
- Sensory evaluation of freeze-concentrated coconut water
| Minerals content
The concentrations of calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), and iron (Fe) were determined using a flame atomic absorption spectrophotometer (Perkin Elmer, 4100ZL, Waltham, USA). Sample (1 mL) was mixed with concentrated nitric acid (6 mL) and 30% (v/v) hydrogen peroxide (1 mL) before digestion for 15 min using a microwave digester (Milestone Ethos One, High Performance Microwave Digestion System, Shelton, USA). After digestion, the digests were diluted accordingly with deionised water. For Na determination, 0.1% (w/v) potassium chloride was added during the dilution process. For Ca and Mg determination, 0.5% (w/v) lanthanum oxide was added during the dilution process. All diluted samples were then introduced to flame atomic absorption spectrophotometer and the absorbance obtained was recorded. Sensory evaluation of freeze-concentrated coconut water Seven-points scale hedonic test has been applied to evaluate and measure the degree of overall acceptance and degree of satisfaction for the fresh (as control), freeze-concentrated, and reconstituted (from concentrates) coconut water samples. Reconstitution of freeze-concentrated was carried out using potable water to achieved the desired TSS value. 18/ J. Agrobiotech. Vol. 8 (1), 2017, p. 13–24. The sensory test evaluation was being conducted in two sets of samples to avoid confusion among sensory panellist. For the first set, the sensory panellists were offered with 3 samples; GC (6.0 °Brix), FGC (12.1 °Brix), and reconstituted FGC with 6.0 °Brix (RFGC). Another 3 samples; MC (3.9 °Brix), FMC (7.9 °Brix), and reconstituted FMC with 3.9 °Brix (RFMC), were served to the same sensory panellists after the first set. The attributes that were being measured are appearance, colour, sweetness, aroma, sourness, saltiness, taste and overall acceptance. Total of 40 untrained sensory panellists from School of Industrial Technology’s staffs and students participated in this evaluation. Prior to the sensory evaluation, all sensory panellists were given a brief information and instruction. The samples were coded using random numbers and arranged according to permutation numbers. tải về 221.3 Kb. Chia sẻ với bạn bè của bạn:
|