Acceptability Scores Research Articles

Feasibility of shortening scan duration of 18F-FDG myocardial metabolism imaging using a total-body PET/CT scanner

PurposeTo evaluate 18F-FDG myocardial metabolism imaging (MMI) using a total-body PET/CT scanner and explore the feasible scan duration to guide the clinical practice.MethodsA retrospective analysis was conducted on 41 patients who underwent myocardial perfusion-metabolism imaging to assess myocardial viability. The patients underwent 18F-FDG MMI with a total-body PET/CT scanner using a list-mode for 600 s. PET data were trimmed and reconstructed to simulate images of 600-s, 300-s, 120-s, 60-s, and 30-s acquisition time (G600-G30). Images among different groups were subjectively evaluated using a 5-point Likert scale. Semi-quantitative evaluation was performed using standardized uptake value (SUV), myocardial to background activity ratio (M/B), signal to noise ratio (SNR), contrast to noise ratio (CNR), contrast ratio (CR), and coefficient of variation (CV). Myocardial viability analysis included indexes of Mismatch and Scar. G600 served as the reference.ResultsSubjective visual evaluation indicated a decline in the scores of image quality with shortening scan duration. All the G600, G300, and G120 images were clinically acceptable (score ≥ 3), and their image quality scores were 4.9 ± 0.3, 4.8 ± 0.4, and 4.5 ± 0.8, respectively (P > 0.05). Moreover, as the scan duration reduced, the semi-quantitative parameters M/B, SNR, CNR, and CR decreased, while SUV and CV increased, and significant difference was observed in G300-G30 groups when comparing to G600 group (P < 0.05). For myocardial viability analysis of left ventricular and coronary segments, the Mismatch and Scar values of G300-G30 groups were almost identical to G600 group (ICC: 0.968-1.0, P < 0.001).ConclusionSufficient image quality for clinical diagnosis could be achieved at G120 for MMI using a total-body PET/CT scanner, while the image quality of G30 was acceptable for myocardial viability analysis.

Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour

This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from "I liked it slightly" (6) to "I liked it a lot" (8). Purchase intention ranged from "I would probably buy" (4) to "I would certainly buy" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.

Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi

In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (p < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.

Validating the Persian Version of the Self-stigma of Seeking Help (SSOSH) Scale

Background: Stigma presents significant barriers to mental health treatment, influencing treatment decisions and recovery outcomes. Standardized rating scales play a crucial role in assessing Self-stigma, which is essential for intervention efforts aimed at improving mental health outcomes globally. Objectives: This study aims to investigate the internal consistency, face validity, content validity, and factor structure of the Persian version of the Self-stigma of Seeking Help (SSOSH) scale in a group of people with mental health disorders referred to the outpatient clinics of Roozbeh Psychiatry Hospital and several private clinics in Tehran, Iran. Methods: First, a bilingual psychiatrist translated the scale into Persian. Content and face validity were then evaluated by six psychiatrists. A pilot test was conducted with ten patients to assess comprehensibility. A back translation into English was performed by a non-professional, and the result was compared to the original version by a bilingual psychiatrist. The final Persian version of the questionnaire was administered to 347 patients with various mental health disorders, recruited from Roozbeh Hospital, a referral psychiatry hospital, and several private clinics in Tehran. Demographic characteristics were collected via questionnaires, and the type of disorder was determined based on the specialist's evaluation. This process was conducted from October 2023 to May 2024. The Content Validity Index (CVI) and Content Validity Ratio (CVR) were calculated, and internal consistency was analyzed using Cronbach’s alpha and McDonald's Omega tests. Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA) were performed to explore and understand the data structure. Results: The Persian version demonstrated reasonable comprehensibility and translation equivalence, ensuring both semantic and content equivalence. The SSOSH achieved a CVI &gt; 0.8 and CVR &gt; 0.96. All items obtained an acceptable score (greater than 1.5) for face validity. The internal consistency of the total score was good (α = 0.733, ω = 0.818). The EFA revealed that the Persian version had three factors accounting for 57% of the total variance, and the CFA suggested this model fits the data reasonably well, though there is room for improvement. Conclusions: The Persian SSOSH scale exhibits good internal consistency and acceptable face and content validity for use in Persian-speaking patients with mental health disorders. While the three-factor structure identified by the EFA requires further investigation, the application of this tool among other Iranians warrants additional evaluation.

Encapsulation of Curcumin With Persian Gum and Its Application to the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties, and Starter Bacteria Survival Study

ABSTRACTThis study aimed to evaluate the ability of Persian gum to encapsulate curcumin and enhance its stability in dairy products. Given the increasing interest in functional foods, this study investigated the incorporation of nanocapsules containing curcumin (CLN) into functional stirred yogurt (CLN‐Y). CLN was prepared with Persian gum (PG) at different levels and included in the yogurt formula (CLN‐Y1%, CLN‐Y2%, and CLN‐Y3%). The physicochemical properties, rheological characteristics, antioxidant activity (AA), survival of starter bacteria, and sensory properties of the yogurt were evaluated over a 21‐day storage period at 4°C. The results showed that CLN significantly improved AA (reduction of 7.31% in the control vs. 1.85% in CLN‐Y3%), viscosity, hardness, and water holding capacity (reduction of 2.27% in control vs. 1.14% in CLN‐Y3%), while reducing syneresis (an increase of 10.87% in control vs. 3.16% in CLN‐Y3%) during storage (p &lt; 0.05). CLN concentration directly affected AA. Although CLN‐Y exhibited a yellowish color and lower light intensity than the control, the samples were well accepted during storage. Increasing CLN levels led to decreased taste, color, and overall acceptance scores, and a 3% concentration is recommended for yogurt formulation due to its potential to improve yogurt quality, provide antioxidant benefits, maintain probiotic viability, and achieve high consumer acceptance during storage.

Acceptability of Moringa oleifera seeds flour supplement-added to normal diet by Women Living With Human Immunodeficiency Virus (PLWHIV) in resource-limited setting

This article aims to assess the acceptability of Moringa oleifera seed supplementation among HIV-positive women in resource-limited settings. The management of HIV/AIDS in resource-constrained settings presents numerous challenges, highlighting the need for affordable supplements to complement standard anti-retroviral therapy (ART). Moringa oleifera, known for its nutritional and medicinal properties, has been noted for its immunomodulatory, anti-inflammatory, and antiviral effects. A descriptive study utilising a Likert-scale survey evaluated participants' familiarity with Moringa oleifera, perceived health benefits, potential risks, ease of dietary integration, and taste acceptability. The findings revealed a generally positive acceptance of Moringa oleifera supplementation, with a mean acceptability score of 2.5750. Notably, 58.2 per cent of participants found the taste palatable, and 72.2 per cent reported ease of incorporation into their daily diet. A significant 90 per cent expressed willingness to use Moringa oleifera if proven effective in suppressing HIV viral load. The study also highlighted the influence of healthcare provider recommendations, with 77.7 per cent of participants more likely to use Moringa oleifera based on professional advice. In conclusion, Moringa oleifera seed supplementation is generally acceptable among People Living with HIV, particularly when supported by healthcare providers. To enhance its use, the study recommends increasing awareness, engaging healthcare professionals, and conducting further research to maximise its potential health benefits for HIV-positive individuals.

Construction and validation of a predictive model for the return to work of patients with permanent colorectal stoma: a cross-sectional study

BackgroundThe issue of patients returning to work is increasingly garnering attention from countries worldwide. This study aims to investigate the risk factors associated with patients returning to work after undergoing permanent enterostomies. Additionally, it seeks to establish and validate a nomogram prediction model, thereby providing a more effective reference for patients aiming to return to work.MethodsThis study was a cross-sectional investigation conducted between September 2022 and September 2023. We conveniently selected 293 postoperative patients with permanent colorectal stomas due to colorectal cancer from three tertiary hospitals in Liaoning Province. Participants were categorized into Returned and Non-Returned groups based on their return to work status. Data were collected using a general information questionnaire, a Stoma Acceptance Questionnaire, and the Ostomy Adjustment Inventory. Binary logistic regression analysis was performed using SPSS 25.0 software to identify independent influencing factors. A predictive model was constructed using R Studio 4.3.0 software. Internal validation was conducted through 1,000 rounds of Bootstrap resampling, and model performance was assessed using Receiver Operating Characteristic (ROC) curves, the Hosmer-Lemeshow (H-L) test, and calibration curves.ResultsAfter surgery, the return-to-work rate for patients with permanent colorectal stomas was 29.69%. Age, education level, postoperative time, stoma complication, adjuvant therapy, stoma acceptance score, and ostomy adjustment inventory score were identified as independent factors influencing the return-to-work status of these patients (P < 0.05). These factors were incorporated into a logistic regression model generated by R software, resulting in a ROC curve with an area under the curve (AUC) of 0.916 (95% CI: 0.884–0.947). The Youden index was 0.731, and the cutoff value was 0.228. Sensitivity and specificity were 0.920 and 0.811, respectively. The H-L test demonstrated good model fit (χ2 = 12.858, P = 0.117, P > 0.05). Calibration curves indicated a close alignment between predicted and actual probabilities.ConclusionsThe postoperative return-to-work rate is low in patients with permanent enterostomies. The prediction model developed in this study demonstrates strong performance and offers predictive value, providing a scientific foundation for assessing patients’ return to work. Caregivers should prioritize the early identification of various patient types for proactive intervention to enhance the rate of postoperative return to work.

Dietary pattern and prevalence of malnutrition among lactating mothers and their under-five children attending primary health centres in Owo, Ondo State

Background: The lactation period is crucial in developing countries due to its positive impact on infant health and nutrition. Objective: This study assessed the dietary patterns and malnutrition among lactating mothers and their under-five children attending primary health centres in Owo, Ondo State. Method: A simple random sampling method was used to select 250 healthy lactating mothers with infants aged 0-59 months. Information on socio-demographic variables, health-seeking behaviours, food consumption patterns, and nutritional status was obtained using a well-structured questionnaire. Data were analyzed using SPSS, version 25. The chi-square test determined associations between variables, with significance considered at p&lt;0.05. Result: The study revealed that 68.4% of the mothers were aged 20-29, 94.4% were married, and 48.0% had household sizes of 1-3. About 97.6% of the mothers had babies of normal birth weight, while 54.0% received health services at the health centres. Approximately 89% of the mothers did not consume alcohol, and 55.2% ate cereal or cereal products daily. The Food Consumption Score (FCS) showed that 53.6% had an acceptable score, while 8.4% had a poor score. For the Dietary Diversity Score (DDS), 73.6% had a highly diverse diet, while 19.6% had low dietary diversity. The prevalence of obesity among the mothers was 31.2% based on BMI, 38.8% based on waist circumference, and 68.0% based on waist-hip ratio. Among the children, 17.4% of males and 11.1% of females were underweight, while 72.0% had a normal weight for their age. Only 14% were overweight, and stunting was observed in 16% of the children, more prevalent among males. Wasting was seen in 10.0% of the under-five children. Conclusion: There was a high prevalence of a double burden of malnutrition among the mothers and their children.

Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt

This study examined the impact of alfalfa sprout flour (ASF) on the pH, titratable acidity (TA), syneresis, water-holding capacity (WHC), color attributes, antioxidant potential, survival of Lactobacillus acidophilus LA-5, and sensory properties of mint-flavored stirred yogurt over 24 days of cold storage. Four probiotic yogurt batches were prepared, namely plain probiotic yogurt (PPY), mint-flavored probiotic yogurt (MFPY), and MFPY with 0.5 and 1% w/w of ASF (MFPY-ASF-0.5%, and MFPY-ASF-1%). Yogurt with added ASF exhibited the highest increase in TA (18.80-24.40%) and a decrease in pH (0.18). L. acidophilus maintained the highest survival rate (7.3-7.43 Log CFU/g) in MFPY-ASF-1% yogurt between days 8 to 24 of storage, exceeding the minimum count recommended for the therapeutic effects of probiotics. PPY and MFPY demonstrated significantly lower WHC and higher syneresis values compared to MFPY-ASF-0.5% and MFPY-ASF-1% (P < 0.05). The addition of mint and ASF remarkably decreased lightness (L*) and increased yellowness (b*) and greenness (-a*) values of samples compared to PPY. All flavored samples exhibited a gradual decrease in b* and -a* values, alongside an increase in L* values, during storage. ASF-enriched yogurts showed high total phenol content, total flavonoid content, and antioxidant activity. Although an increase in ASF levels resulted in a reduction in consumer preferences for odor and flavor, all samples received satisfactory overall acceptability scores (3.05-4.30) at the end of storage. In conclusion, the inclusion of ASF at the 1% level presents a promising opportunity for producing value-added yogurt with enhanced probiotic survival, antioxidant activity, and favorable technological properties.

Cluster randomized pilot of the Best Case/Worst Case-Geriatric Oncology (BC/WC-GeriOnc) communication tool for older adults with cancer.

226 Background: BC/WC-GeriOnc is a conversation framework and graphic aid that supports shared decision making (SDM) between oncologists and older adults with cancer. Oncologists are trained to use scenario planning to discuss treatment options by describing the range of plausible outcomes—including an individualized most-likely case—and to make a patient preference-aligned recommendation. Methods: To compare BC/WC-GeriOnc vs enhanced usual care (EUC; usual care plus geriatric assessment), we enrolled 7 medical oncologists from a Comprehensive Cancer Center, Veterans Affairs clinic, and safety-net hospital. For each oncologist, we first enrolled 2 EUC patients age ≥65 with any stage solid tumor and recorded decision-making discussions. Oncologists were then randomized 1:1 to BC/WC-GeriOnc training vs EUC. We enrolled up to 5 additional patients per oncologist and recorded discussions. Patients were followed for 2 months with surveys and a one-on-one semi-structured interview. Primary outcomes were feasibility of patient recruitment/retention and oncologist-reported feasibility of using BC/WC-GeriOnc (surveys and interview). Secondary outcomes were intervention adherence, fidelity, and oncologist- and patient-reported acceptability and appropriateness. Exploratory outcomes included patient-reported SDM, decisional conflict, and regret. We used descriptive statistics to summarize results. Results: Among 43 patients (15 intervention, 28 EUC), median age was 71 (IQR 68-77). The most common cancers were gastrointestinal (30%), thoracic (26%), breast (19%), and genitourinary (19%). Treatment was palliative in 58%. Patient recruitment rate was 70%. Retention was 98% post decision, 93% at 1 month, 86% at 2 months, and 73% at the patient interview. Mean oncologist feasibility, acceptability, and appropriateness scores were each 4 out of 5, which corresponds to “agree.” Intervention adherence (93%) and fidelity were high (median score 14 out of 15, IQR 11-15). Oncologists reported that the tool improved communication: “It really kind of crystalized things in my mind and helped me communicate better.” Patients found that the tool clarified options, encouraged deliberation, and supported oncologist communication. Mean patient-reported SDM score was 85.6 (out of 100-best, SD 15) in the intervention arm and 77.5 (SD 22) in EUC (Cohen’s d 0.43). In the intervention arm, 15% of patients had high decisional conflict after the decision was made (score &gt;37.5/100) versus 21% in EUC. At 2 months, 22% in the intervention arm had high decision regret (score &gt;25/100) compared with 45% in EUC. Conclusions: It was feasible and acceptable for oncologists to use BC/WC-GeriOnc to support SDM for older adults with cancer. Promising patient-reported SDM and decisional outcomes support testing the tool in a full-scale efficacy trial. Clinical trial information: NCT05374304 .

Efficacy and Feasibility of Web-Based ACT-Enhanced Behavioral Treatment for Skin Picking in Adults: A Randomized Waitlist-Controlled Trial

Skin picking disorder is a chronic repetitive condition that impacts daily functioning and causes significant distress. Acceptance and commitment therapy (ACT) enhanced behavioral training (A-EBT) has shown promise in targeting skin picking symptoms but is not widely disseminated among providers. This study examines the efficacy and feasibility of an eight-week fully-automated online A-EBT program for skin picking disorder. Participants with skin picking disorder (N = 84) were randomized into either an online intervention (n = 43) or a waitlist control (n = 41). All participants completed self-report assessments at baseline, mid-, post-intervention, and 1-month follow-up. Analyses used multilevel linear modeling with the full intent-to-treat sample. Results demonstrated statistically stronger improvements from baseline to 1-month follow-up in the intervention condition compared to waitlist for skin picking symptoms (SMD=0.90), skin picking-related psychological flexibility (SMD=-0.82), and well-being (SMD=-0.31), with no significant effects on distress. Treatment effects were maintained at one-month follow-up, with 29.0% of intervention participants meeting responder status, compared to 0.1% of waitlist participants. High usability and acceptability scores provide preliminary evidence of its feasibility as a fully automated intervention. These findings suggest an automated online A-EBT program may be an effective and scalable treatment for individuals with skin picking disorder.

Development of Amla Nutri-bar: Proximate analysis, gallic acid quantification and its validation through HPTLC, and spectroscopy

BACKGROUND: “Ayush Ahara” confluences advanced food technology with Ayurveda to develop dietary products rooted in traditional medicine. Here, Amla (Indian gooseberry), a medicinal fruit well-known for its health benefits, was used to develop a novel dietary product—Amla Nutri-bar (ANB). Furthermore, this research aims to substantiate its therapeutic potential through quality control analysis. METHODS: Three batches of ANB were prepared at the pharmaceutical laboratory, All India Institute of Ayurveda, New Delhi, India. These were evaluated for sensory attributes using a 9-point hedonic scale and underwent physicochemical, phytochemical, total phenolic content, chromatographic, and spectroscopy assays. RESULTS: The sensory evaluation indicated positive feedback, with an overall acceptability score of 8, followed by taste and flavor rated at 7 Physiochemical constants included pH: 2.2, moisture: 11.48%w/w, total ash: 0.17%w/w, water-soluble extractive value: 88.4%w/w, and alcohol-soluble extractive value: 56.65%w/w. Phytochemical screening revealed that the product is rich in flavonoids, tannins, and alkaloids. Nutritional composition per 100 g had energy: 373.76 kcal, proteins: 1.61%, carbohydrates: 88.59% by wt, dietary fiber: 2.72 g, total fat: 1.44%, vitamin C: 300.11 mg, vitamin A: 71.23 pg, iron: 5.63 mg, calcium: 126.69 mg, and potassium: 103.57 mg. Total phenolic content was 4.95 mg gallic acid equivalents/g, with gallic acid quantified at 270.4 μg/100 mg employing a validated high-performance thin layer chromatography method. Fourier transform infrared spectroscopy analysis showed the presence of alcohol, phenol, and alkanes. All the tested pesticide residues were found below detection limits. CONCLUSION: ANB can be a food product that is, not delicious only but can also contribute significantly to overall health and well-being.

Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4). The parameters observed were pH, °brix, reducing sugar, color, aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation. The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator

Effect of Coating Chemically Derived Chitosan from Shrimp Shell Wastes on Physical, Microbiological and Sensory Characteristics of Chicken Sausages

Sausages have high moisture and protein content, making them extremely vulnerable to microbial deterioration. The antimicrobial qualities of chitosan coating prolong the shelf-life of sausages. The aim of this present study was to evaluate the effect of 0, 0.25, 0.5 and 1% (w/v) of chitosan coatings on microbiological, physical and sensory attributes of chicken sausages in cold storage (-10 °C). Chitosan was extracted from shrimp shell and dissolved in acetic acid to prepare 0.25, 0.5 and 1% of edible chitosan solution and control (0%). Sausages were coated by dipping in chitosan solutions. To find the best percentage of chitosan coating, physical, microbiological and sensory attributes were examined during the storage period. A number of TAB colonies was shown to have increased during the storage; nevertheless, the values were within the acceptable level (5.00 Log (CFU/g) in 0.25, 0.5 and 1% chitosan treated samples in two weeks of storage. The number of TAB colonies was not significantly (P&gt;0.05) reduced between the samples treated with 0.25, 0.5 and 1% of chitosan. Further, hardness values were increased with the chitosan coating, while 1% chitosan-coated sausages had the highest value for hardness (27.93 N). Similarly, the WHC also increased with the chitosan coating. There was no significant difference observed (P&gt;0.05) among 0.25, 0.5, and 1.0% of chitosan coating in WHC. pH values improved with the chitosan coating. Moisture and colour were not significantly (p&gt;0.05) affected by chitosan coating. During storage, deteriorative changes occurred slowly in coated sausages. 1% chitosan coated sausages had the highest overall acceptability and maximum scores for odour, colour, taste, appearance and texture on the day 1 and 4th week of storage. Chitosan coating can be utilized as an edible coating material for the preservation of meat products.

Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt

In this study, stirred yoghurts were produced from Turkish Holstein cow milk with different genotype combinations of β-lactoglobulin and β-casein. The distribution of AA, AB, and BB genotypes of β-lactoglobulin and A1A1, A1A2, and A2A2 genotypes of β-casein was determined in a total of 135 cow milk samples. Raw cow milk samples containing AA genotype of β-LG exhibited higher non-fat total solids, protein, and fat contents in comparison to milk containing AB and BB genotypes of β-LG. Compared to the samples made from milk with other β-LG genotypes, the stirred yoghurt made from milk with β-LG AA genotype showed lower degree of syneresis and higher for hardness, apparent viscosity, and consistency coefficient. The lowest number of grains, the perimeter of grains, and the visual roughness values were obtained in the stirred yoghurts made from milk with BB genotype of β-LG and A2A2 genotype of β-CN. The sensory analysis revealed that β-CN genotypes of milk significantly influenced the overall acceptability scores of the stirred yoghurts, while β-LG genotypes did not significantly influence these scores except for the visual grainy score. The findings of this study showed that the selection of specific milk protein genotypes resulted in substantial differences in the physicochemical and sensory properties of stirred yoghurt.

Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt.

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts.

Impact of a health literacy sensitive model of care in outpatient nephrology dietetic clinics.

Inadequate health literacy in people with chronic kidney disease is associated with poorer disease management and greater complications. Adherence to the renal diet is known to be suboptimal and patient feedback about the renal diet suggests that patients leave nephrology clinics feeling confused. The present study aimed to evaluate the impact of a health literacy sensitive model of care (MOC) in outpatient nephrology dietetic clinics. This quasi-experimental non-randomised pre-post study recruited adults attending three renal dietitian clinics. The revised MOC consisted of a renal diet question prompt sheet, teachback, and plain language materials and instructions. Outcomes assessed included clinical, dietary, patient-reported satisfaction and quality of life. Differences between and within groups were analysed using paired t-tests, independent sample t-tests (or non-parametric equivalent), chi-squared and McNemar's tests. Linear mixed models evaluated change in total diet quality score, fruit, vegetable, protein and dairy intake with time as a fixed effect and a random subject specific effect. Fail to attend rates at the initial appointments were lower in the revised MOC (21.5% vs. 9.1%). The revised MOC was associated with significantly improved fruit (p = 0.03) and vegetable (p = 0.003) intake and an improved proportion with adequate diet quality (p = 0.03). These impacts were of moderate effect size (d = 0.5, 95% confidence interval = 0.0-1.0). The revised MOC was also associated with greater satisfaction at baseline (p = 0.04) and higher acceptability scores for all questions at the review appointments. Quality of life improved clinically but not significantly in the revised MOC (p = 0.92). This low-cost health literacy sensitive intervention is a promising strategy to improve fruit and vegetable intake in adults attending renal dietitian clinics. Further research to determine fidelity of teachback use and cost utility analysis would be beneficial. Larger scale trials powered to detect changes in quality of life would also be informative.

Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests

SummaryThe distinct techno‐functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese‐like characteristics in plant‐based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant‐based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk‐based (MB1 and MB2) and three plant‐based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (n = 13), Check‐All‐That‐Apply (CATA) test, and Rate‐all‐that‐apply (RATA) test (n = 102) with global acceptance. Milk‐based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant‐based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty‐two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk‐based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant‐based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk‐based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (P &lt; 0.05) in the intensity of nineteen sensory attributes. Milk‐based cream cheeses were more accepted than their plant‐based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant‐based ones, contributing to the lower acceptance of the latter.

Development and Evaluation of an Automated Protocol Recommendation System for Chest CT Using Natural Language Processing With CLEVER Terminology Word Replacement.

Purpose: To evaluate the clinical performance of a Protocol Recommendation System (PRS) automatic protocolling of chest CT imaging requests. Materials and Methods: 322 387 consecutive historical imaging requests for chest CT between 2017 and 2022 were extracted from a radiology information system (RIS) database containing 16 associated patient information values. Records with missing fields and protocols with <100 occurrences were removed, leaving 18 protocols for training. After freetext pre-processing and applying CLEVER terminology word replacements, the features of a bag-of-words model were used to train a multinomial logistic regression classifier. Four readers protocolled 300 clinically executed protocols (CEP) based on all clinically available information. After their selection was made, the PRS and CEP were unblinded, and the readers were asked to score their agreement (1 = severe error, 2 = moderate error, 3 = disagreement but acceptable, 4 = agreement). The ground truth was established by the readers' majority selection, a judge helped break ties. For the PRS and CEP, the accuracy and clinical acceptability (scores 3 and 4) were calculated. The readers' protocolling reliability was measured using Fleiss' Kappa. Results: Four readers agreed on 203/300 protocols, 3 on 82/300 cases, and in 15 cases, a judge was needed. PRS errors were found by the 4 readers in 1%, 2.7%, 1%, and 0.7% of the cases, respectively. The accuracy/clinical acceptability of the PRS and CEP were 84.3%/98.6% and 83.0%/99.3%, respectively. The Fleiss' Kappa for all readers and all protocols was 0.805. Conclusion: The PRS achieved similar accuracy to human performance and may help radiologists master the ever-increasing workload.

Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono—A West African Fermented Dairy Product

Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermented products were evaluated for pH, moisture content, water activity, and viscosity, and their descriptive sensory properties were noted. The isolate that resulted in sensory properties most similar to traditional nono was then used as the primary strain for subsequent starter culture blends made with the NRRL cultures. These blends were used for the fermentation of nono and compared with commercial nono samples. Isolates obtained from nono were as follows: Lactobacillus fermentum, Lactobacillus paracasei, and, surprisingly, Lactobacillus rhamnosus, which has not been previously reported as a part of the nono microflora. There was no significant difference in the physical parameters of nono made from the individual indigenous isolates and a similar pattern was observed for the organisms from NRRL, except that their total titratable acidity and viscosities were significantly (p &lt; 0.05) higher than those of the indigenous organisms. Compounded starter made with L. rhamnosus and NRRL cultures was then used to make nono that showed significantly (p &lt; 0.05) different pH and viscosity values than commercially purchased nono, while sensory evaluation showed that nono made from the new starter culture had a high overall consumer acceptance score.