Assessment of chemical composition and sensory parameters in some fast food and its analogues home made
العناوين الأخرى
تقييم التركيب الكيميائي والمعايير الحسية في بعض الوجبات السريعة ومثيلاتها المصنوعة منزليا
المؤلفون المشاركون
Farraj, Siham Ahmad
Muhammad, Rufaydah Faraj
Abd al-Qadir, Taghrid Muhammad Jalal
المصدر
العدد
المجلد 5، العدد 13 (28 فبراير/شباط 2022)، ص ص. 114-131، 18ص.
الناشر
جامعة أسيوط كلية التربية النوعية
تاريخ النشر
2022-02-28
دولة النشر
مصر
عدد الصفحات
18
التخصصات الرئيسية
الموضوعات
الملخص EN
Sensory is important facet in human experience about food.
Table (4) shows the values which were appearance, taste, chewing, ordor, texture, color and overall acceptance It was generally observed that the (HM) presented the highest value for all attributes.
Regarding the overall acceptance of Sandwich (HM) was different than Sandwich (CM).
There were highly significant differences (P≤0.01) in appearance, taste, chewing, ordor, texture, color and overall acceptance between all two types of sandwiches.
Food sensors are the experiences of individuals who use all the senses, namely sight (eyes), hearing (ears), smell (nose), taste (tongue) and touch (skin).
Sensory stimulation not only attract consumers but also helps differentiate products from others.
It can be attached to the sensory memory and eventually become part of the decision-making process and food selection (Hussain, 2014).
(Namkung and Jang, 2008) has identified food presentation and taste as the most influential factors to customer satisfaction (Kivela et al.
, 2000).
consider several aspects of food quality such as taste and food nutrition to study the relationship of food factors to customer satisfaction and attitudes.
The sensorial acceptance test was conducted by 50 untrained consumers, including undergraduate students, postgraduate students and staff of
the University of assuit, representing a target public that consumes sandwich of shawarma of chicken or beef at least once perweek.
The overall appearance of a product is important for priming consumers and developing expectations prior to consumption.
A disconfirmation of expectations occurs when the perceived liking after consumption is below the expected liking, which may occur when the visual cues misrepresent the taste, odor, and flavor of the product( Delwiche, 2004)Thus, it is important to deliver high-quality sensory attributes that are perceived both before and during consumption.
The overall appearance of meat analogs should resemble familiar meat products in order to set positive expectations.
Other functional ingredients that are used as food additives to improve the texture of meat analogs include thickeners and emulsifiers (Savadkoohi et al.
, 2014).
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Farraj, Siham Ahmad& Muhammad, Rufaydah Faraj& Abd al-Qadir, Taghrid Muhammad Jalal. 2022. Assessment of chemical composition and sensory parameters in some fast food and its analogues home made. South-South Dialogue،Vol. 5, no. 13, pp.114-131.
https://search.emarefa.net/detail/BIM-1549137
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Farraj, Siham Ahmad…[et al.]. Assessment of chemical composition and sensory parameters in some fast food and its analogues home made. South-South Dialogue Vol. 5, no. 13 (Feb. 2022), pp.114-131.
https://search.emarefa.net/detail/BIM-1549137
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Farraj, Siham Ahmad& Muhammad, Rufaydah Faraj& Abd al-Qadir, Taghrid Muhammad Jalal. Assessment of chemical composition and sensory parameters in some fast food and its analogues home made. South-South Dialogue. 2022. Vol. 5, no. 13, pp.114-131.
https://search.emarefa.net/detail/BIM-1549137
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1549137
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر