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Found 2 from your keywords: author="Sarah Seraphine"
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Sensory Profiles and Acceptability Determination in Different Concentrations …
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Sarah Seraphine

Cocoa is widely used as a raw ingredient in both confectionery and non-confectionery products in the food industry. In the food industry, the most commonly used cocoa derivatives product is cocoa powder. In this project, cocoa powder would be used as one of the ingredients inside the chocolate cream filling. There would be one control sample and three prototypes of cream filling with the reduct…

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FS 23-010
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DETERMINING PHYSICOCHEMICAL PROPERTIES OF WHITE CHEESE SAUCE USING DIFFERENT …
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Sarah Seraphine

"Hydrocolloids are widely used in many food formulations to increase shelf life and quality characteristics specifically the viscosity and texture of a product. Furthermore, measuring the physicochemical properties of food is critical for design and quality control during food processing. In this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch …

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EP FS003