Browsing by Subject "Sensory evaluation"
Now showing items 1-5 of 5
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Development of emotion lexicons to describe sugar-free chocolate according to consumers' taster status
(North-West University (South Africa), 2021)Consumers’ emotional response has been connected to their sensory experience of sugared products, determining food preference. However, limited research has been conducted on how consumers’ different taster statuses influence ... -
Exploring household food security and the acceptance of an amaranth enriched food product
(North-West University (South Africa) , Potchefstroom Campus, 2015)Food insecurity affects a large part of the South African population’s households, even though the country is classified as being food secure. Several poor households experience insufficient food security. In general, ... -
Growth performance, carcass characteristics, and meat quality in broilers supplemented with fever tea (Lippia Javanica) leaf powder
(North-West University (South Africa), 2015)The present study was conducted to determine the effect of supplementing Lippia javanica (fever tea) leaf powder in broiler diets on growth performance, carcass characteristics and meat quality. One hundred and eighty Cobb ... -
Growth performance, meat quality, and haematological parametersinmutton merino lambs : effects of dietary replacement of soyabean meal with canola cake
(North-West University (South Africa), 2015)The objective of this study was to determine growth performance, hematology, meat quality and sensory characteristics of lambs fed Canola (Brassica napus) cake as a replacement for soyabean meal (SBM). Nineteen lambs with ... -
The sensory, lipid and haemostatic profile evaluation of a potential functional food using red palm olein
(Potchefstroom University for Christian Higher Education, 2002)Motivation: Dyslipidaemia and a hypercoagulable state are known risk factors for cardiovascular disease (CVD), while diet plays an important role in the risk prevention thereof. Dietary fats and fatty acids are known ...