Color Acceptability Research Articles

In Vitro Comparison of Optical Properties Between Single-Shade and Conventional Composite Resin Restorations.

The recently developed single-shade composite resin (using the concept of structural coloring) is a promising option to eliminate the process and subjectivity of shade selection. However, current evidence of its performance is still insufficient. This study aimed to evaluate the color matching, color stability, and refractive index (RI) of single-shade restorations compared with conventional composite resin. This in vitro study was conducted on 48 extracted maxillary premolars. The teeth were sorted into three tooth shade groups (B2, A3, and A3.5). Each group included two subgroups based on the materials used: Omnichroma (OM;Tokuyama Dental, Tokyo, Japan) and Filtek Z350 (FT; 3M ESPE, St. Paul, MN, USA). Buccal and lingual Class V round cavities were prepared and restored according to the randomly assigned subgroups, with the test single-shade material (OM) on one surface and the matching conventional control material (FT) of the proper shade on the other surface of each tooth. Color matching was evaluated by visual assessment and a spectrophotometer. All specimens were distributed into four staining groups and immersed in various staining beverages (black coffee, Arabic coffee, Coca-Cola, and distilled water) for four weeks. Color changes were assessed using a spectrophotometer. Four groups of disc-shaped specimens (single-shade, B2, A3, and A3.5) were fabricated to evaluate the RI using a refractometer. Statistical analyses were performed to compare the materials. The mean value of the color difference (ΔE) of single-shade restorations was significantly higher than that of paired conventional restorations in all shade groups. The highest mean ΔE was in subgroup A3.5-OM (8.84 ± 2.39) and showed significantly less color matching than other OM subgroups (p=0.009). The visual assessment showed comparable and acceptable color matching in all subgroups except A3.5-OM (p=0.006). There was a significant color change after the staining test within and across staining groups, but the color change was comparable between the OM and FT subgroups. The RI of single-shade material was significantly higher than conventional material (p<0.05). The color matching of single-shade restorations was affected by tooth shade. Its color stability was influenced by various staining substances but was similar to conventional restorations.

Beyond Surface Beauty: Exploring the Intricate Histopathological Finding in Intrinsic Dentin Discoloration

Dental stains are pigmented deposits that can be intrinsic or extrinsic in origin and are seen on the surface of the teeth. Discoloration of teeth can be due to developmental defects, traumatic injuries, or the intake of several medications. Extrinsic stains create discoloration outside the tooth surface and lay on the surface or in the acquired pellicle, whereas stains within dentin or intrinsic discoloration sometimes come from pulpal or systemic origin. To plan a specific treatment approach and its associated result, it is important to identify the etiologic cause that is creating the stain, in an attempt to provide esthetic treatment for the same. This case report describes the successful management of intrinsic staining of anterior teeth in a 10-year-old girl. The treatment plan included esthetic rehabilitation using composite veneer. The fluoride-releasing composite used provided an acceptable color match and exceptional handling properties and was relatively easy to maintain with its antiplaque effect. This case also represents a unique histopathological finding from ground sections of a retained extracted deciduous tooth.

A comparative evaluation of the variations on the shades of pressable ceramic system with the layering technique after different number of firing cycles: An in vitro study.

The main aim of the present study was to compare and evaluate the effect of repetitive firings on different shades of a pressable all ceramic system layered with veneering porcelain. In-vitro comparative study. An in vitro comparative study was conducted, and a total of 60 disc shaped specimens (15 mm in diameter and 0.8 mm in thickness) were made of heat pressed ceramic of shades A2, A3, and B2 (20 discs of each shade) grouped as Group I, II, and III, respectively, using the lost wax technique. The discs were subsequently layered with veneering porcelain followed by glazing and overglazing and underwent a firing cycle at each step until six times combined. CIE L*a*b* measurements were noted on each sample after the third, fourth, fifth, and sixth firing using VITA Easyshade Advance 4.0 spectrophotometer. Statistical Analysis was done by SPSS 17.0 software. One way analysis of variance, multiple comparisons using the Tukey test, and descriptive statistical analysis were done for all the groups in the study. P <0.05 was statistically significant. The mean color differences for the repeated firings were imperceptible (ΔE <1.67) to the human eye for all ceramic samples tested except between the fourth and fifth firing of Group II (shade A3). The analysis revealed that although repeated firings lead to changes in L*, a*, and b* values, the mean color difference was below the clinically acceptable color change (ΔE <3.7).

Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organoleptic characteristics (odour, colour, appearance, texture, flavour, elasticity and juiciness) and the overall rating using a 9-point hedonic scale, and b) order of preference of sausages (first to third). Overall acceptance and sensory attributes were rated in the medium-high range (6.1-7.9 points) and differed among the cooked sausages, except for odour and appearance. Rabbit sausage was rated at the same level as chicken and pork sausages in terms of odour, appearance, texture, flavour and overall assessment, outperformed pork sausage in colour, elasticity and juiciness acceptance, and was only rated lower than chicken sausage in terms of juiciness. Cooked chicken sausage was preferred in first place, followed by rabbit sausage, while pork sausage came last. In the second part of the trial, raw sausages were evaluated visually for: a) acceptability of colour and visual appearance, and b) order of preference of the sausages. No difference was found between the raw sausages in terms of colour, while the appearance of the raw pork sausage was rated better than that of the rabbit and chicken sausages, with no difference between the latter two. The visual appearance of the raw pork sausage was ranked first, followed by the chicken sausage, while the raw rabbit sausage came last. Only 40% of the young panellists could identify the meat ingredient of the rabbit sausage in both cooked and raw sausages. No interaction was found between the type of sausage and the gender of the panellists in evaluation of either the cooked or raw sausages. Young women rated the texture, flavour, elasticity, juiciness and overall assessment of the cooked sausages lower than men, regardless of meat type, whereas no gender difference was found for the visual assessment of the raw sausages. In conclusion, cooked rabbit sausage was accepted as well as chicken sausage overall and better than pork sausage, while raw rabbit sausage was accepted as well as chicken sausage overall and worse than pork sausage in the visual assessment, showing its potential to promote rabbit meat consumption among young people.

Application of anthocyanins from black goji berry in fermented dairy model food systems: An alternate natural purple color

The application of anthocyanin extracts from black goji berry (Lycium ruthenicum Murray) in yoghurt and fermented milk at 1 and 2 g/100 mL concentrations was investigated and compared to a commercial colorant, purple sweet potato. The total anthocyanin content, antioxidant activity, pH, titratable acidity, syneresis, color, and viable cell count were measured during storage at 4 °C. The total anthocyanin content of yoghurt with black goji berry anthocyanin extract demonstrated high stability during storage. The yoghurt and fermented milk with black goji berry anthocyanin extract demonstrated higher antioxidant activity than the negative control and samples containing purple sweet potato colorant. The total color change of the yoghurt and fermented milk with black goji berry anthocyanin extract was less than samples containing purple sweet potato colorant during storage. All samples retained a viable cell count of more than 7 log CFU/g at the end of storage. The average color acceptability of yoghurt and fermented milk containing black goji berry anthocyanin extract did not significantly differ from those containing purple sweet potato colorant. Therefore, an anthocyanin extract from black goji berry at 2 g/100 mL concentration was a better natural purple colorant than purple sweet potato in yoghurt and fermented milk systems.

Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour.

Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The cookies were evaluated for texture hardness, color (L*, a*, b*), moisture content, and water activity. Sensory acceptability of appearance, color, texture, aroma, flavor, and overall quality of cocoa cookies was rated by 175 consumers using a "yes/no" binomial scale. Overall liking was evaluated using a 9-point hedonic scale. Purchase intent was evaluated with a "yes/no" binomial scale. The levels of teosinte flour did not significantly affect the acceptability of appearance, color, texture, flavor, aroma, and overall quality, and neither the overall liking nor the purchase intent responses. However, the texture attribute had the lowest % acceptability response among all sensory attributes. The addition of teosinte flour did not affect water activity and color (L*, a*, b*), whereas it decreased the texture hardness (g force), producing softer cookies. Cocoa cookies stayed acceptable even at 100% teosinte flour addition (70% acceptability; mean overall liking = 5.69). Teosinte flour has an excellent nutritional profile that could be practically applied in baked goods.

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

The structural and physicochemical properties, cooking quality and zinc retention ratio of Zn-fortified germinated brown rice were investigated with different parboiling times (4–20 min). The brown rice grains exhibited visually more yellowish-brown colour and cracks on the surface with the germination and longer parboiling, and the micrographs clearly displayed wrinkles after these processes. Germination and the increase of parboiling time exacerbated the disruption of microstructure and the decrease in relative crystallinity and enthalpy change. The relaxation time (T2) increased in Zn-fortified germinated brown rice and parboiled samples compared to brown rice. Cooking time of Zn-fortified germinated brown rice was reduced from 36 min to 27 min with longer parboiling. Parboiling treatment longer than 4 min improved the palatability. There was no significant difference of Zinc retention ratio at different parboiling times. Sixteen min parboiling was recommended to obtain the brown rice product, which requires a short cooking time with desired palatability, as well as acceptable colour and zinc content. Overall, parboiling is an effective technique to modify the physical structure and physicochemical properties and improve cooking quality of Zn-fortified germinated brown rice.

Microwave disinfection of facial silicone prostheses, Part 1: Color stability

The choice of cleaning method is an important consideration for lengthening the serviceable time of facial prostheses as microbial organisms and biofilms could degrade facial prostheses and cause skin irritation. Whether microwave disinfection is a suitable cleaning method without degradation of the properties of a prosthesis is unclear. The purpose of this in vitro study was to measure the color stability of 6 commonly used facial silicone elastomers after microwave disinfection over a simulated 1.5-year period. Six different facial silicone elastomers: MDX4-4210, MDX4-4210/Type A, M511, A-2186, VST-50, and A-2000 were mixed with intrinsic silicone white opacifier (except for the control group) and subsequently combined with 4 silicone intrinsic pigment color groups: red (R), yellow (Y), burnt sienna (B), and a mixture of R+Y+B (M). The control group was a silicone elastomer without opacifier or pigment. Each of the 30 experimental groups consisted of 5 specimens (N=150). Five specimens were placed in a 250-mL Erlenmeyer flask filled with 160mL of tap water. Seven flasks were then placed in a 660-W microwave oven. An exposure of 6 minutes was used according to the antimicrobial efficacy of microwave disinfection protocol on facial silicone prostheses with a final water temperature of 60°C for 18 times (simulating 1.5 years of microwave disinfection with one 6-minute exposure monthly). A spectrophotometer was used to measure reflectance color change values (∆E). Color differences were calculated following CIELab (∆E*ab) and CIEDE2000 (∆E00) formulae. ∆E*ab and ∆E00 were statistically analyzed by a linear mixed effects model with 3 factors (silicone type, color shade, and time) using the R Statistical software program (α=.05). Both ∆E*ab and ∆E00 of all silicone elastomers studied were less than the visual perceptibility thresholds (∆E*ab<1.1 and E00<0.7) and were considered clinically acceptable (∆E*ab<3.0 and E00<2.1) after the 1.5-year simulation of microwave disinfection. Yellow and blue pigments had more effect on MDX4-4210 and M511, while red pigment had more effect on MDX4-4210, MDX4-4210/Type A, and M511 (P<.05). Nevertheless, the values were still below the perceptibility threshold (∆E*ab≤1.0 and E00<0.6). All 6 facial silicone elastomers maintained clinically acceptable color after 18 months of exposure to microwave disinfection.

Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements

The colour of cooking bananas (Matooke) is a critical attribute for consumer acceptance and the uptake of newly developed hybrids. The objective of this study was to evaluate the potential of instrumentation to predict consumer-acceptable matooke colour. Instrumental and sensory measurements were used to assess the colour of twenty-three matooke cultivars. A Konica Minolta chroma metre, CR-400 was used to measure colour intensity of both the raw and cooked matooke pulp in terms of lightness (L*), greenness (a*), and yellowness (b*). Sensory evaluation was performed by 12 trained panellists at the Food Biosciences Laboratories, NARL-Kawanda to establish the sensory quality of the matooke. Correlations between instrumental and sensory parameters were performed using XLSTAT. Partial Least Square regression analysis (PLS-R) was used to assess the strength of the relationships between the instrumental and sensory attributes. Pearson’s correlation revealed that the instrumental yellowness (b*) of the raw pulp showed a positive moderate correlation with the instrumental yellowness (b*) of the cooked matooke (r = 0.56). Similarly, positive correlations were observed between instrumental yellowness (b*) and homogeneity of the yellowness (r = 0.50). Partial Least Square regression analyses showed moderate predictive models for preferred colour, R2=0.50, and overall liking, R2=0.53. PCA results showed that instrumental measurements can be used to select matooke with acceptable colour. Four hybrids; NAROBAN 4, M30, NARITA14, and NARITA 4 had similar colour attributes as the landraces in terms of both instrumental and sensory yellowness. Overall, the results showed possible predictability of consumer acceptable colour of matooke which suggests that instrumental measurements can be used to predict the consumer-acceptable matooke colour thus a tool for selecting hybrids with acceptable colour.

Processing of Starfruit (Averrhoa bilimbi L.) on the Acceptability of Sweets as a Snack Food for Hypercholesterol Sufferers: Study of Color, Taste and Aroma

This research aims to examine the acceptability of color, taste and aroma of candied starfruit (Averrhoa bilimbi L.) with three different formulations, namely fresh starfruit, dried candied and wet candied. The assessment was carried out by 30 trained panelists using the Hedonic Scale Scoring method. The analysis results show that there are significant differences in the acceptability of color and taste of sweets based on different formulations. Wet sweets (P3) received the highest assessment in all aspects, including color, taste and aroma. Although aroma plays an important role in determining the deliciousness of food, statistical test results show that sweet formulations do not significantly influence the perception of aroma by panelists. These results provide important insights in developing candied starfruit products that are more in line with consumer preferences.

Novel-Fl Operators Based Visibility Processing Techniques of Denoising Algorithm Using Exdark Dataset Simulation

Abstract: An inclement dusty weather can significantly reduce the visual quality of captured images and this consequently leads to hamper the observation of meaningful image details. Capturing images in such weather often leads to undesirable artifacts such as poor contrast, deficient colors or color cast. Hence, various methods have been proposed to process such unwanted event and recover vivid results with acceptable colors. These methods vary from simple to complex due to the variation of the used processing concepts. In this article, an innovative technique that utilizes tuned fuzzy intensification operators is introduced to expeditiously process poor quality images captured in an inclement dusty weather. Intensive experiments were carried out to check the processing ability of the proposed technique, wherein the obtained results exhibited its competence in filtering various degraded images. Specifically, it performed well in providing acceptable colors and unveiling fine details for the processed images. This study expanded upon earlier methods of low-light picture enhancement that relied on DCP. After the light reflection direction was initialised, it was refocused using the red channel estimate. Separating the region with strong lighting characteristics from the background darkness zone is another usage of DCP. The next step was to create and assess new anthropogenic light quality by estimating and refining transmission maps. An image free of black areas is also produced by recovering the picture light radiance using the updated transmission map data. The last step in achieving high-quality output images is using the denoising algorithm. Results from the ExDark dataset simulations shown that the proposed strategy achieved better subjective and objective performance than state-of-the-art methods.

The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food

A tofu factory produces relatively 500 kg of pulp which which have not been widely used. Therefore, this research was conducted with the aim of utilizing the remaining processed waste in the form of dregs from the harmonious processing of tofu which is quite abundant in Bandungan District, Semarang Regency. Tofu/okara waste contains various nutrients such as minerals, calcium, potassium, iron, antioxidants, and isoflavones. Substitution of okara flour mixed with flaxseed, which is a grain that contains biologically active nutrients, including omega-3, fatty acids, dietary fiber, and protein, will produce a food product in the form of low-gluten and high-fiber brownies. Consumer acceptance of color, unpleasant fragrance, soybean fragrance, sweet taste, texture, and preference was measured using an experimental research method using a RAL method with four treatments to get the best formulation. Determination of the best formulation was carried out by organoleptic test on 20 panelists and analyzed by a One-way ANOVA test followed by a DMRT test. The results of the scoring test showed that variations in wheat flour formulations and okara flour substitution had a significant effect (p&lt;0.05) on the organoleptic value aspect. Brownies F2 (1:2) is the best formulation with the highest average value (4.75), which contains 12% wet gluten, 4.3% dry gluten, 0.07% protein, and 47.46% fiber. The product brownies with okara flour substitution and additional flaxseed can be an alternative for healthy food that is lower in gluten and high in fiber and can be developed into souvenirs typical of Bandungan.

The Effect of Catfish Meat Substitution on the Physical and Organoleptick Quality Of Meatbals with Rejected laying HenMeat

The Effect of Catfish Meat Substitution on the Physical and Organoleptick Quality Of Meatbals with Rejected laying HenMeat

Effect of Zirconia Thickness, Cement Color, and Titanium Implant Abutment Surface Treatment Type on the Esthetic Outcomes of High-Translucency Monolithic Zirconia.

To investigate the esthetic outcomes based on the color differences in zirconia (Zr) of varying thickness, resin cement color, and types of titanium (Ti) implant surface treatments. Overall, 28 high-translucency monolithic zirconia (HTMZ) specimens were arranged into four groups based on Zr thickness: 1.0, 1.5, 2.0, and 2.5 mm (n &#61; 7 per thickness). Each group was tested using two resin cement colors (clear and opaque) in combination with six surface-treated Ti groups (n &#61; 7), including untreated titanium (UT), anodization (AN), 50-μm alumina airborne-particle abrasion followed by AN (SBAN), AN followed by 50-μm alumina airborne-particle abrasion (ANSB), 9.5% hydrofluoric acid followed by AN (HFAN), and AN followed by 9.5% hydrofluoric acid (ANHF). This created a total of 48 experimental groups, including the use of composite resin (n &#61; 7, shade A2D) for four control groups. All specimens were measured using a spectrophotometer and subsequently compared with composite resin (control) with the corresponding Zr thickness to establish color differences. A color difference of < 2.7 was considered clinically acceptable. The data obtained were statistically analyzed using ANOVA and post hoc test (P &#61; .05). Zr thickness, resin cement color, and type of Ti implant surface treatment significantly affected the observed color differences (P < .05). When using 2.5-mm HTMZ with clear resin cement on AN, UT, SBAN, HFAN, and ANSB, the mean color differences were below the clinically acceptable values, and the 95% CIs of color differences were below the clinically acceptable values for AN, UT, and SBAN groups. HTMZ with a minimum thickness of 2.5 mm and clear resin cement on AN, UT, and SBAN groups potentially result in acceptable color matching with 95% CIs.

Awareness, perception and constraints to consumption of pro-vitamin a cassava foods among women of reproductive age in Ikire, Nigeria

Pro-vitamin A cassava was introduced to Nigeria since 2011; however, the consumption remains low. Increased consumption of pro-vitamin A cassava foods can complement other vitamin A deficiency control initiatives. The study was designed to assess the awareness, perception and constraints to consumption of provitamin A cassava foods among women of reproductive age in rural and urban areas of Ikire, Nigeria. The cross-sectional study involved 200 women aged 15-49 years (100 each), selected using a three- stage sampling procedure. Data were collected using an interviewer-administered questionnaire including awareness, perception, and constraints to biofortified cassava products consumption. Data were analyzed using frequencies, percentages and Chi square test at p &lt; 0.05. Age of respondents was 31.50±9.30 years and 27.00±9.80 years among rural and urban respondents, respectively. More respondents from rural (22%) than urban areas (2%) had no formal education. More respondents from urban than rural had ever heard (55%; 53%), seen (49%; 43%), tasted (40%; 29%), were aware of the benefits (36%; 9%), and had ever consumed (20%; 16%) biofortified cassava foods, respectively. Acceptability of colour (29%; 24%), taste (27%; 20%), aroma/flavour (26%; 20%), and texture (26%; 18%) was higher in rural than urban areas, respectively. Only 12% and 2% of urban and rural respondents considered pro-vitamin A cassava foods affordable. Rural/urban variation exists in awareness and perception of pro-vitamin A cassava foods, however, knowledge of their benefits and perceived affordability remain major constraints in both areas. A multi-faceted approach to promote nutrition education and policy support for increased affordability are recommended.

Effects of post-polymerization conditions on color properties, surface roughness, and flexural strength of 3D-printed permanent resin material after thermal aging.

To evaluate the color, surface properties, and flexural strength of 3D-printed permanent crown resin subjected to different post-polymerization conditions after artificial aging. Ninety (10×2mm) disc-shaped specimens were printed by using permanent crown resin with SLA technology. Specimens were divided into nine different groups, subject to post-polymerization conditions at three different times (15, 20, and 30min) and three different temperatures (40, 60, and 80°C) (n = 10). Color and surface roughness measurements were repeated pre-post thermal aging (5.000 cycles, 5-55°C) and a flexural strength test was carried out. Data were analyzed with Shapiro-Wilk, Kruskal-Wallis, ANOVA, Tukey HSD, and Dunn tests (α<0.05). ΔE00 values showed results below the acceptable color threshold, except for the 30min 40°C group (ΔE00 <1.8). No difference was found between the relative translucency parameter and surface roughness values of the 20min 60°C group recommended by the manufacturer and the other groups. A significant difference was found between the flexural strength values of the groups (p<0.001). The color properties, surface topography, and mechanical properties of the printed permanent crown material were affected by different post-polymerization conditions: polymerized at different times and temperatures. Although the flexural strength and color change values showed promising results, more studies are required to evaluate its suitability for clinical use.

Photocolorimetry for full crown central incisor shade matching

Introduction The objective of this case series report is color matching of the central incisors all-ceramic crowns and determine the color difference between those crowns and contralateral or neighboring intact natural incisor using the ?Eab value from CIELab formula. Case Report The subject of this color assessment was all-ceramic crowns for central incisors for three young female patients. The intact natural incisors were used as the target shade for the all-ceramic crown. After tooth preparation and intraoral scan, everything was done at once, regarding the design of restoration and model. For these cases, we used Ivoclar ZirCAD PRIME multi A1 (Ivoclar, Schaan, Liechtenstein) block. For proper shade mapping polarized picture with grey card for digital calibration is necessary as well as one standard picture for mapping the color effects. For tooth color mapping we used the eLAB software (eLAB Prime, Freiburg im Breisgau, Germany). Highest ?Eab value for all three cases was 2.7 or less, which indicates that the color is clinically acceptable, considering acceptability threshold value of less than 2.7 (three-year follow-up confirmed acceptable color appearance. Conclusion Following recommended protocol based on the eLAB software software (eLAB Prime), clinically acceptable color of the all-ceramic crown were obtained.

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Carrot is a seasonal perishable tuberous root vegetable which presents a preservation challenge owing to its elevated moisture content. Recently, carrot processing has received more attention because of its many health-promoting qualities and the reduction of postharvest losses in a cost-effective safe way. This study was designed to sort out the effective solar drying technique including pre-treatment that would retain the color and quality characteristics of dehydrated carrot. Carrot slices were subjected to dry using open sun drying (D1), solar drying long chimney (D2), solar drying short chimney (D3) and box solar drying (D4) techniques with the pretreatments of ascorbic acid 1 % (C3), citric acid 5 % (C4), potassium metabisulfite 1 % (C5) and potassium sodium tartrate 0.3 % (C6) before drying. Drying characteristics, nutritional attributes, phytochemicals and antioxidant of the dehydrated carrot samples were compared with the fresh sample and untreated (control) sample. Results showed that D4 was a good drying method to preserve nutritional quality with good appearance. Among the pretreatments, C5 and C4 resulted improved nutritional quality retention, enhanced visual acceptability and enriched antioxidant activities. PCA (Principal Component Analysis) and correlation matrix revealed that D4 with C5 retained the maximum amount of vitamin, minerals, total phenolic content, antioxidant and admirable dehydrated carrot color by inactivating enzymatic reaction. Therefore, box solar drying with potassium metabisulfite pretreatment would be very promising for functional carrot drying retaining acceptable color and nutrition composition.

Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk

The aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as the raw material. OCF was firstly treated with deep liquefaction and saccharification. After that, multienzyme treatments, including protease, lipase, and cellulase hydrolyzations, were optimized and applied. The physicochemical properties of the oat milk were characterized. Particle size distribution and zeta potential determinations showed that neutral protease and lipase could effectively prevent the phase separation of oat milk. The highest absolute zeta potential value and narrower particle distribution were obtained at pH 7. Microstructure analysis showed that neutral protease treatment prevented protein aggregations, whereas the cellulase treatment destroyed the network structures formed by the fibers. Multienzyme treatments decreased the centrifugal sedimentation rate (SR) of OCF and increased the water absorption index (WSI) and the denaturation temperature. Furthermore, multienzyme treatments improved the sensory acceptance of color and apparent viscosity. Above all, this research was of specific significance to the development, application, and industrialization of OCF.

Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder

The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p&lt;0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p&gt;0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.