Overall acceptability

Slides:

Advertisements

Similar presentations

and Statistics, 2016, Vol. 4, No. 1, 1-8. doi: /ajams-4-1-1

Advertisements

© The Author(s) Published by Science and Education Publishing.

Table 1. The analytical and physical data for the complexes

Percentage of Polyethylene

Properties Test results

Figure 1. Functional properties of sweet potato flour (SPF), glutinous rice flour (GRF) button mushroom powder (BMP) and composite gluten-free flour fortified.

© The Author(s) Published by Science and Education Publishing.

Research, 2015, Vol. 3, No. 6, doi: /education

Table 1. Bread formulation for two kilograms of dough

© The Author(s) Published by Science and Education Publishing.

Phytin phosphorus (mg/g) Oxalate content (mg/g)

© The Author(s) Published by Science and Education Publishing.

Titratable acidity (g/100g)

Table 3. Student’s Mathematical Critical Thinking Ability Description

© The Author(s) Published by Science and Education Publishing.

Table 2. Showing mean and SD along with t- critical ratio

student achievement scores

Table 1. Descriptive data of movement form scores

Table 5. Sensory evaluation of mayonnaise samples

Table 2. Student's t–test (Tensile Strength)

Table 2. Phytonutriments and antinutritionals factors Contents

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Figure 1. Changes of Clinical Symptoms Severity in patients on multi-strain probioticFlorasan-D or Placebo Ivashkin V. et al. The Effect of a Multi-strain.

Test Mean Std. Dev. Mathematics English Language

© The Author(s) Published by Science and Education Publishing.

Labor cost/Handling cost

© The Author(s) Published by Science and Education Publishing.

Significant (2- tailed)

© The Author(s) Published by Science and Education Publishing.

% of inhibition of hydrolysis (INH)

Table 2. Showing mean and SD along with t- critical ratio

Number of categories that are mentioned (0% < categories < 5%)

Table 1. Characteristics (age, height, and weight) of the participants

Table 11. Return of retailers

Table 9. Functional Properties of Lentil Protein Isolate

Entrapment Efficiency (%) ± S.D.

Table 10. Return of Wholesaler

Table 2. MINERAL COMPOSITION OF OGI (GRUEL) mg/100g SAMPLES

© The Author(s) Published by Science and Education Publishing.

Table 8. Marketing return of foria

Table 1. Descriptive Statistics

© The Author(s) Published by Science and Education Publishing.

Table 1. Nigeria under-five mortality level and trends ( )

© The Author(s) Published by Science and Education Publishing.

Source of variation Degrees of freedom Sum of squares Mean square

Table 2. Isolated strains from human milk, codes and real names

hydrogen cyanide (HNC)

Area under cultivation (mn hectare)

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

chemistry that are involved in peer group

Much more than it should

© The Author(s) Published by Science and Education Publishing.

Table 3. (d) Summary of two way ANOVA for overall adjustment

Table 4. Removal of Giardia and Cryptosporidium in Slow Sand Filters

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Solid-liquid ratio (B)

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Table 7. The Result of T Test After Treatment

Table 2. Pre and Post Test Scores for the Plaid Condition(N=16)

Compressive Strength difference at 1 week (MPa)

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Presentation transcript:

Overall acceptability Table 8. Sensory evaluation of probiotic frozen yoghurts Properties Mean scores Formula1 Formula 2 Formula 3 Aroma 7.85±0.2 7.95±1.2 8.02±2.02 Color 7.78±0.1 7.93±0.2 7.95±0.1 Texture 7.46±1.02 7.75±1.2 7.95±0.2 Sourness 7.43±0.04 7.96±0.02 8.02±0.3 Sweetness 7.83±0.2 7.78±0.01 7.77±0.04 Meltability 7.87±1.02 7.76±0.2 7.90±1.02 Overall acceptability 7.45±0.2 7.98±1.05 8.01±1.2 Data are presented as mean ± SD Formula 1 with no probiotics, Formula 2 containing 3%w/w of Lactobacillus acidophilus r2, Formula 3 containing 3%w/w of probiotic strain (Lactobacillus acidophilus r2); with 2% ω-3 with vitamin E Hoda Mahrous et al. Production of a Functional Frozen Yoghurt Fortified with Omega-3 and Vitamin E. American Journal of Food and Nutrition, 2014, Vol. 2, No. 5, 77-84. doi:10.12691/ajfn-2-5-1 © The Author(s) 2014. Published by Science and Education Publishing.