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Resulting equations were solved to assess radiation dose and maximum storage period for acceptable microbial quality (< 105 CFU g− 1) and sensory scores (overall acceptability > 5).
The evaluated attributes was flavor, appearance and overall acceptability.
Patients reported greater overall acceptability for psychotherapy over antidepressants.
Sixty-five consumers rated color, flavor, texture, and overall acceptability.
Pre-drying was seen to improve oiliness, aroma, chewiness and overall acceptability of deep-fried beef.
Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin.
Panellists scored the optimised burger formulation (P < 0.05) lower than controls for overall acceptability.
Optimum conditions for achieving best puffing and overall acceptability have been obtained.
After seven days pulp firmness, mold growth, and overall acceptability were additionally evaluated.
Evaluation of sensory attributes also confirmed that this formulation had the highest overall acceptability value.
Increasing the size of chunks was seen to improve the colour, appearance, aroma, taste, chewiness and overall acceptability.
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