Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch
blends were evaluated using trained panelists/assessors. The sensory attributes used to …

The volume of water is a key variable affecting texture and flavor attributes of cooked rice
with a significant influence on consumer preference. The aim of this study was to determine …

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of
Romania was analyzed as a means to increase the sustainability of the local production …

Consumers' acceptance of new strawberry vinegars was evaluated, and trained panellists
described their sensory profiles. Four strawberry vinegars, three produced from puree and …

Abstract The World Health Organization (WHO) recommends cutting down added sugar in
processed foods and beverages. There is a growing concern for increased calorie intake …

Bacterial cellulose (BC) is a dietary fiber produced from some strains of acetic acid bacteria.
Coconut water is the major substrate to ferment the bacterial cellulose for the food industry …

In recent years, sustainability has promoted new research to develop reformulation
strategies for value-added food products by exploiting grape pomace. Grape pomace …

Purpose The purpose of this paper is twofold: first, to provide empirical evidence of the
relationship between specific sensory motivations (ie flavor) and the development of …

Consumers' demand for healthy foods has been increased. The aim of this study was to
develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC) …

The chemical composition, physical characteristics, and sensory attributes of gluten-free
cookies made from blends of rice and soy protein flour were evaluated. Nerica 7 and Faro …