Imran Ahmad
... hardness, adhesiveness, cohesiveness, gumminess, and chewiness. The difference among the treatments was analyzed using standard deviation and ANOVA (p ≤ 0.05). To evaluate the various samples, a focus group of twelve panelists on the same day of preparation using a 9-point hedonic scale for seven attributes: viscosity, airiness, graininess, consistency, smoothness, adhesiveness, and color intensity. MIS concentrations at 3-5% were not easily detectable by ...
I Nyoman Sumerta Miwada1*, I Nyoman Sutarpa Sutama1, Agus Susilo2
...e in hardness, guminess, cohesiveness, springiness, and chewiness (p<0.05). The antioxidant capacity of cheese (mg/L Gallic Acid Equivalent Antioxidant Capacity (GAEAC)) significantly increased, namely 33.60 ± 0.49; 48.07±0.33; 52.71±0.51; 59.18 ± 0.54 and 65.73 ± 0.34. The results of the hedonic analysis showed that the color, aroma, and taste of cheese were preferred up to the level of 2%-4%. Still, their preference sign...
