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a Tea quality used to be traditionally evaluated by sensory panels. Their expertise is considerably better than that of the average consumers. However, there can be definite subjectivity in the judgment of sensory panels. A new direction is advanced sensory study that integrates sensory assessment with instrumental evaluation. The aim of this paper is to distinguish five Sri Lanka black teas from plantations of different geographical origins. From the tea samples, infusions were prepared with standard procedure. Three different test methods were applied: electronic nose, electronic tongue and sensory assessment. In the case of the electronic nose only the volatile components were evaluated. The Alpha Astree II potentiometric electronic tongue analyzed the liquid phase, while in the sensory profiling all perceptible attributes were tested. Data were analyzed with principle component analysis (PCA), linear discriminant analysis (LDA) and in the case of sensory analysis with one-way ANOVA. The partial least square regression (PLS) was used to estimate the sensory attributes. As a final result, we found that LDA maps show the quality differences of teas grown at different altitudes and geographical location of growing regions.

The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed. Cooking losses were more in spinach wheat (SW) pasta while these are lowest in chickpea and spinach fortified wheat (CSW) pasta. Crude protein one of the imperative attributes of study was profoundly affected with the fortification and was found to be 10.5 per cent in SW pasta, 18.55 per cent in CSW pasta while it is 10.8 in W pasta. The crude fat were found to be extended from 0.98 per cent to 1.55 per cent. The moisture, ash and acidity were ranged from 8.1 to 8.5, 0.82 to 1.80 and 0.23 to 0.59, respectively. Free radical scavenging properties, ascorbic acid (20.4 mg/100 g) and total phenols (mg/100 g) were higher in CSW pasta while the lowest in wheat (W) pasta. Maximum hardness was also highest in CSW pasta. Overall the fortification increased the antioxidant properties along with textural properties. REZIME Cilj ove studije je da se istraži uticaj fortifikacije spanaćem u prahu i brašnom od leblebija na termička, funkcionalna i teksturalna svojstva pšeničnih testenina u odnosu na testenine od griza. Značajniji gubici su zabeleženi prilikom termičke obrade pšeničnih testenina sa spanaćem, dok su najmanji gubici zabeleženi kod pšeničnih testenina fortifikovanih leblebijama i spanaćem. Fortifikacija je znatno uticala na sadržaj sirovih proteina, koji je kod pšeničnih testenina sa spanaćem iznosio 10,5%, kod pšeničnih testenina fortifikovanih leblebijama i spanaćem 18,55%, a kod pšeničnih testenina 10,8%. Sadržaj sirovih masti se kretao u rasponu 0,98 do 1,55%, s najvišim vrednostima zabeleženim kod pšeničnih testenina fortifikovanih leblebijama i spanaćem i najnižim kod pšeničnih testenina sa spanaćem. Sadržaj vlage se kretao od 8,1 do 8,5%, sadržaj pepela od 0,82 do 1,80%, a kiselost od 0,23 do 0,59%. Čistači slobodnih radikala, askorbinska kiselina (20,4 mg/100g) i ukupni fenoli (mg/100g), su najzastupljeniji kod pšeničnih testenina fortifikovanih leblebijama i spanaćem, a najmanje zastupljeni kod pšeničnih testenina. Najviše vrednosti maksimalne tvrdoće su zabeležene kod pšeničnih testenina fortifikovanih leblebijama i spanaćem. Fortifikacija je generalno poboljšala antioksidativna i teksturalna svojstva testenina. Ključne reči: kvalitet kuvanja, antioksidativna aktivnost, tekstura, fortifikacija pšeničnih testenina.