Taste Appearance Research Articles

Preparation and Evaluation of Classical Ayurvedic Formulation Triphala gritha

Objective The objective of this study was to prepare and evaluate Triphala gritha.Methods The selected formulation Triphala ghrita was prepared as per the methodology described in Ayurvedic texts. The prepared and marketed formulations were analyzed for their physico-chemical constants using established methods in accordance with WHO guidelines the Indian Pharmacopoeia and standard protocols from the Ayurvedic Pharmacopoeia of India Herbal Pharmacopoeia and other relevant sources.Results A profile consisting of distinguishing parameters was developed to provide means of correct identification. Some important organoleptic features of Triphala ghrita laboratory and market formulations like color odour taste appearance touch etc. were documented. Physico-chemical constants were determined and documented. The formulations were tested for the presence of heavy metals microbial content pesticide residues and aflatoxin which were also found within the limits of WHO specifications. Preliminary phytochemical studies of Triphala ghrita revealed the presence of terpenoids and phenolics as chief constituents. High performance thin-layer chromatography HPTLC method was developed and reported for the quantification of ascorbic acid and gallic acid as marker constituents to ensure identity and quality of Triphala ghrita.Conclusion The studies carried out on Triphala ghrita can serve as a valuable tool and provide suitable standards for its identification. Phytochemical screening and the quantitative HPTLC assay method developed for quantification of ascorbic acid and gallic acid in Triphala ghrita can serve for the routine quality control of commercial samples and help in justifying the traditional claims endowed upon this formulation in a scientifically accepted manner.

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

This study evaluated the effect of supplemented enzymatically hydrolyzed potato powder (EHPP) for quality characteristics and the storage stability of stirred type yogurt in refrigerator storage. Six treatments of varying quantity of EHPP and whole milk powder (WMP) along with one control were prepared. The results revealed that the addition of EHPP significantly (p < .05) increased water holding capacity (WHC) and acidity, while pH and rheological properties (storage modulus and loss modulus) were decreased in comparison with control yogurt. However, treatment with 25 g EHPP/100 g WMP having 3% sugar (T4) improved physicochemical, textural, and rheological properties of stirred yogurt. The study presented the successful addition of the EHPP as ingredient for a new dairy product with ameleiorated functional and sensorial characteristics. However, a high amount of EHPP can negatively affect the desirable characteristics, especially WHC, texture, and rheological properties. Sensory scores including taste appearance and overall acceptance showed reduction trend in samples containing a high level of EHPP. The sensory analysis revealed that the optimized product showed better acceptability when compared with control yogurt during storage. The results suggested that an optimized product containing 25 g EHPP/100 g of WMP with 3% sugar (T4) has the potential for developing a new dairy product with high values added and consumer acceptance. Practical applications It is recommended that the addition of enzymatically hydrolyzed potato powder (EHPP) increases the yogurt acceptability which could be scaled up further at commercial scale, providing a reference for dairy products with the addition of starch-based ingredients as well as added market value because of potential functional properties of potato powder. The storage stability analysis revealed that the product could be used up to 21 days with preserved taste, aroma, and other quality characteristics without any additional preservative. Moreover, the novel EHPP not only improves the quality but also has numerous health benefits after combining with milk powder proteins.This study also highlights on the increased consumer’s acceptability and prolonged commercialization of dairy products.

Combining thermization and evaporative cooling toward milk freshness preservation at the smallholder farm level

AbstractThermization and low‐cost evaporative cooling have been seamlessly combined (evakuuling process) to preserve milk freshness for next day market. For proper regulation, a more exact profile of thermized milk in the hands of smallholders is needed. The purpose of this paper was to establish the milk quality‐profile of “evakuuled” milk. Thermization was done using temperatures between 55 and 70°C. Evakuuled milk quality‐profile (total viable and psychotrophic microbial counts, fat, protein, and pH) was compared to chilled and fresh milk. A consumer sensory test was also performed to evaluate consumer preference. The results showed that the quality‐profile of milk thermized at 65°C, followed by evaporative cooling (evakuuled) was indistinguishable from chilled and fresh milk. A consumer preference test scored evakuuled, fresh and chilled milks on average equal in terms of taste, appearance, aroma, and general acceptability.Practical applicationsThe finding of evakuuled milk having the same quality attributes as fresh or chilled milk and meeting consumer preference in terms of aroma, taste appearance and general acceptability has potential practical significance. These results provide evidence in support of inclusion of evakuuled milk in the East African raw milk standard.

Recovery rate and factors associated with smell and taste disruption in patients with coronavirus disease 2019

PurposeTo determine the occurrence of olfactory and gustatory disruptions in COVID-19 patients, their association with demographic and clinical features and prognosis. Material and methodsThis observational cohort study involved consecutively diagnosed COVID-19 patients tested between March the 3rd 2020 and March the 24th 2020, in a geographically defined cohort area. All COVID-19 patients were evaluated in a University Hospital. The primary outcome of interest is the prevalence of smell and taste alterations, factors associated and recovery rate. Univariate and multivariate analysis by logistic regression was performed to detect factors associated to these symptoms. Results151 patients were included and 99 (65.6%) reported olfactory or gustatory symptoms. Olfactory dysfunction was reported by 75 patients (49.7%). Isolated anosmia was found in 2 patients (1.3%). Gustatory dysfunction was reported by 91 patients (60.3%). Factors associated with higher prevalence of smell dysfunction included age, sex, and comorbidities. The time to smell disruption development was significantly shorter in mild to moderate patients than in severe patients (p = 0.043). In 85.3% of patients with smell disruption, the symptom had been resolved in the first 2 months. 14.7% of patients remained symptomatic after 3 months of follow-up. ConclusionsOlfactory and gustatory dysfunction was common in COVID-19 patients. Smell disruption has high recovery rate and was associated with age, sex, and clinical severity. It may be beneficial to investigate the appearance of taste and/or smell disruptions in individual patients, with respect to diagnosis and prognosis.

MENGEMBANGKAN BUDAYA BACA TULIS SEBAGAI PROSES MEMBENTUK KARAKTER

A strong correlation exists between reading ability and writing ability. Reading&lt;br /&gt;is the window of the world. To produce quality writing then requires the process of&lt;br /&gt;internalization of knowledge by reading. Reading can build a person’s character,&lt;br /&gt;ranging from the appearance of taste, then there is interest, created habits, until&lt;br /&gt;finally formed the character of reading. Subsequently writing becomes a process of&lt;br /&gt;externalization of knowledge, from what is thought then poured it into writing. Writing&lt;br /&gt;media can be either printed documents or through online documents. Thus, writing is&lt;br /&gt;essentially a process of thinking. Critical thinking and problem-solving skills are the&lt;br /&gt;outputs of competence that a person must have after he reads.&lt;br /&gt;Keywords: reading, writing, character, reading culture,critical thinking

ChemInform Abstract: DIHYDROCHALCONE SWEETENERS. A STUDY OF THE ATYPICAL TEMPORAL PHENOMENA

AbstractNeohesperidindihydrochalkon (I) zeigt im Vergleich mit Rohrzucker eine 280‐ bis 400‐fache süßende Wirkung.

Dihydrochalcone sweeteners. A study of the atypical temporal phenomena.

Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.