Understanding children's acceptability after repeated exposure and household‐level behaviors for novel extruded fortified blended foods

Chanadang, Sirichat; Chambers, Edgar

doi:10.1111/joss.12530

Cited by 1 publication

(1 citation statement)

References 41 publications

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“…The substance is boiled until it has been reduced by half, and a single-stage thread test can reveal the final product. Poured into a sterilized glass container after cooling for 2 to 5 minutes [9][10][11][12].…”

Section: Preparation Of Vegan Honeymentioning

confidence: 99%

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Devi

Singh

2023

AFSJ

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The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo shoots murabba with cinnamon, cardamom, lemon, vegan honey, jaggery," vegan honey bamboo murabba was made in the food science and technology laboratory of the department of food and nutrition at Babasaheb Bhimrao Ambedkar University in Lucknow. Five different preparation methods for the vegan honey bamboo murabba. This research sought to determine whether vegan honey bamboo murabba was acceptable based on a sensory evaluation test completed at BBA University in India. Tender bamboo shoots, jaggery, vegan honey, cinnamon, cardamom, ginger, juice, lemon juice, and water made up the basic ingredients for bamboo murabba. These ingredients were combined, dissolved, condensed, and made to an80°C (about 50°C) jaggery content. In a glass container, bamboo that had been heated to 50°C was placed. This sample was referred to as a cold-packed bamboo murabba. In order to sterilize it, the hot-pack murabba was heated on low temperature for 20 minutes. The bamboo was sterilized after 20 minutes and allowed to settle at room temperature. The sample that underwent sterilization was referred to as a heated murabba. Each sample was assessed using a Murabba sample, which was graded on a 9-point hedonic scale for flavor, smell, texture, appearance, and general acceptances in the sensory test. The color, sweetness, acidity, taste, and flavor of each sample were also assessed.

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Section: Preparation Of Vegan Honeymentioning

confidence: 99%

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Devi

Singh

2023

AFSJ

View full text Add to dashboard Cite

show abstract

Understanding children's acceptability after repeated exposure and household‐level behaviors for novel extruded fortified blended foods

Abstract: This is the author manuscript accepted for publication and has undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 1 publication

References 41 publications

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

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