Average Sensory Scores Research Articles

Acupuncture as a modality of treatment for chemotherapy-induced peripheral neuropathy in breast cancer: A phase 3 randomized controlled trial (ABC-CIPN).

12126 Background: Chemotherapy-induced peripheral neuropathy (CIPN) is a major adverse effect in early breast cancer (EBC) and is an unmet need. The study aimed to evaluate the efficacy & safety, of acupuncture on CIPN. Methods: We conducted a prospective, single-center, open-label, phase 3 randomized controlled trial at a tertiary care Indian center. EBC, ≥18 years with ≥grade (gr) 1 CIPN after paclitaxel chemotherapy were block randomized (1:1), & stratified by age (≥/<60 years), to Test (Acupuncture with usual care including pregabalin 75 mg & duloxetine 30 mg, both twice a day per orally, for 4 weeks) & control arm (Usual care alone). Acupuncture was delivered for 12 sessions in gr 1 & 18 sessions in ≥2 CIPN. The primary endpoint was to assess the efficacy of acupuncture in improving QOL as assessed by the sensory score (SS) of QLQ-CIPN20, Pain symptom score (PSS) of QLQ-C30, and total pain score (TPS) by Pain detect scale, and overall QoL by QLQ-C30 at 8 weeks in comparison to baseline (CTRI/2021/01/030480). Results: The median (IQR) age was 50 (43-57) years. Women in test arm in comparison to the control had a significantly higher improvement (decrease) of 26.23 (95% CI 18.52-33.93) versus (Vs) 6.32 (95% CI -1.23 to 13.87) points respectively in CIPN SS at week 8 compared to baseline(least-squares mean difference (LSMD), 19.90 points (95%CI, 11.80-28, P<0.0001). Similarly, patients in test arm had a higher improvement (decrease) of 7.31 (95% CI 5.47-9.13) points Vs 1.12 (95% CI -0.67-2.91) points (LSMD, 6.20 points; 95% CI, 4.30- 8.10; P<0.0001) in TPS of pain detect scale and improvement (decrease) of about 11.56 (95% CI 4.22-18.91) points Vs 3.27 (95% CI -3.93 to 10.47, P=0.0151, in PSS of EORTC QOL-C-30 scale. Additionally, higher improvement (enhanced) in overall QOL, in the test Vs control arm, -7.143(95% CI -13.95 to -0.331) Vs -0.654 (95% CI -7.33 to 6.023); P=0.0020, was noted at week 8. Using the mixed-model approach over the 6 months (secondary end points), average EORTC QLQ-CIPN20 SS was 29.8 (SE, 2.34) in test Vs 38.2 (SE, 2.3) in control arm [difference -8.0 points (95% CI, -14.9 to -1.9; P = 0.0020)]. Average QoL score was 9.71(SE, 0.729) in test Vs 12.21 (SE, 0.716) in control arm [difference 14.3 points (95% CI, 8.2 to 20.5; P = 0.0007)] & average TPS (pain detect) was 18.0 (SE, 2.72) Vs 18.3 (SE, 2.67) [difference -2.5 points (95% CI, -4.5 to -0.5; P=0.0001)] & PSS ( QLQ-C30 scale) was 29.4 (SE, 2.45) Vs 37.2 (SE, 2.41) [ difference -7.8 points (95% CI, -14.6 to -0.9; P=0.0001)] in test Vs control arm respectively. Conclusions: Early breast cancer women with CIPN after (neo) adjuvant taxane therapy experienced a significant and clinically meaningful improvement in taxane induced CIPN related quality of life as a result of an 8 week acupuncture protocol. The results are potentially practice changing and merits consideration as a new standard of care globally in this unmet need. Clinical trial information: CTRI/2021/01/030480.

Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.

Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study

The study aimed to optimize a formulation for a millet-based multigrain waffle ice cream cone using Response Surface Methodology (RSM). The multigrain waffle cone was formulated using finger millet (ragi), Buckwheat, Amaranth, and Pearl millet (Bajra) flours, 20 formulations were generated by design. Physical parameters like ice cream holding time, appearance, color, aroma, crispiness, taste, and hardness were set as responses. From the optimization study, the recommended combination of ingredients was 20 % ragi, 20 % buckwheat, 40 % amaranth, and 20 % bajra flour. The optimized formulation had an ice cream holding time of 2118s. The average sensory score for color, aroma, crispiness, taste, and hardness was found to be 7.29, 6.86, 7.81, 6.90, and 7.86 respectively with a desirability of 0.85. The optimized product had a shelf life of 50 days. Microbial load showed an increasing trend. Total phenolic content ranged from 695.58 μg GAE/g on Day 0 to 371.61 μg GAE/g on Day 50. Total flavonoid content ranged from 2.42 mg Quercetin Equivalent / g of sample at day 0 to 1.30 Quercetin Equivalent / g of sample at day 50. Radical scavenging activity was 93.25 % at day 0 and later it decreased to 58.50 % at day 50. Browning index value decreased during a storage period of 50 days.

Effects of sterilization temperature and time on the average sensory scores, physicochemical properties, microorganisms and antioxidant activity of bird's nest beverage

Effects of sterilization temperature and time on the average sensory scores, physicochemical properties, microorganisms and antioxidant activity of bird's nest beverage

Effects of sterilization temperature and time on the average sensory scores, physicochemical properties, microorganisms and antioxidant activity of bird's nest beverage

Salanganes'Nest is one of the well-appreciated foods (sea cucumber, fish fin, abalone, and bird's nest) in the Southern-East region. This study focused on the variation of mean sensory scores, physicochemical properties, and microbiological and antioxidant activities. This study focused on the variation of mean sensory scores, physicochemical properties, and microbiological and antioxidant activities under different pasteurization temperatures (105, 110, and 115 oC) and time (15, 20, 25, 30, and 35 minutes) conditions. The results showed that pasteurization temperature and time affected the evaluated objective functions. The tested indexes of bird's nest water were the best at 110 oC for 35 minutes, for example, (free radical scavenging activity of 73.32b ± 0.34% and total antioxidant activity of 1.22b ± 0.02 (mg AA/ml product)). Bird's nest will be a potential drink in anti-aging to enhance human health.

INFLUENCE OF SOMATIC CELL COUNT IN RAW MILK ON THE QUALITY OF BEATEN CHEESE

The somatic cells count (SCC) is an important indicator of the hygienic condition of milk. In general, any increase is due to infection of the mammary gland with mastitis, which causes a series of unwanted changes in milk composition and dairy products, respectively. The objective of our research was to determine the impact of somatic cell count on physic-chemical parameters (proteins, fats, moisture, dry matter, salt, and titration acidity), yield and sensory evaluation of beaten cheese. The research was conducted over a period of one year on milk processing capacity in the Pelagonia region. A total of 24 samples of raw bulk milk were analyzed, which depending on the somatic cells count were divided into two categories (ЅСС≤400.000/mL and ЅСС≥400.001/mL). Accordingly, raw bulk milks were used for production of beaten cheese. The results obtained from the conducted research indicate the fact that the changes in the somatic cells count have a significant impact on the physico-chemical parameters, yield and sensory scores on beaten cheese. High SCC above 400.001/mL reduced the percentage of protein, fat, yield and the average sensory score of the beaten cheese.

Organoleptic evaluation of the noodles prepared with iron rich millet flour and dehydrated leaves powder

The research study was undertaken to develop value added food product noodleswith the incorporation of low-cost millets and dehydrated leaves powder mix. Methodology: Noodles were formulated with the incorporation of selected millets and dehydrated leaf mix powdersuch as Drumstick leaf powder and Amaranthus leaf powder. Sensory evaluation was done by using a 9 point hedonic scale Performa. Results and Discussion: Results shows that average sensory scores of different parameters in control and treated sample in relation to color and appearance which that T2 (8.3) had the highest score followed by T0 (8.2), T1 (7.7) and T3 (7.3), respectively. Scoring shows that the treatment T2 was liked very much while T0, T2 and T3 were moderately liked by the panel judges. Conclusion: Millets and dehydrated green leaves based value added food productswell acceptable by the community can help in promoting the millet and green leafy vegetables consumption and thereby nutritional intake of the consumers significantly.

Redesigning a biscuit formulation to eliminate sodium metabisulfite

The investigation aimed to redesign the formulation with no trace of sodium metabisulfite (SMBS), sustained product quality, safety, and extended shelf life. The effects of optimized combination of 180 ml papain, 7 g ascorbic acid, and 780 s mixing time on dough rheology and physical, biochemical, sensory properties of redesigned biscuits were researched. Structural analysis of gluten network verified the potential of the above-mentioned combination of SMBS substituents. This formulation had promising results of every aspect (vide supra) of biscuits with 8.50 average sensory scores which was further validated by fuzzy logic analysis. Redesigning exhibited safe limit of acrylamide content (0.23 mg/kg) with a lead of 300 days in shelf life to be “best shelf-stable” by eliminating soapy odor and color variation of biscuits with time. The electronic nose analyses coupled with principal component analysis successfully validated the shelf life of biscuits by recognizing the soapy odor of the same using screened sensors (TGS 2620, TGS 2600). Novelty impact statement In the industry, sodium metabisulfite (SMBS) offers drastic effects on health as well as quality of the product with time in contrast to its potential functional benefits. This study aimed to replace SMBS completely with appropriate substituents which mimic the functions of SMBS in biscuit formulation, sustain its sensorial acceptability and also aimed to explore the usage of SMBS substituents for the enhancement of shelf life with assurance of quality, safety, and industrial benefits related to the products. Moreover, this study also provides a rapid, precise, cost-effective, state-of-the-art, and non-invasive method by introducing electronic nose with screened metal oxide sensors which assess the odor of these redesigned biscuits for assisting the aim of the investigation as well as for meeting the reliability of the consumers.

Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization.

School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

Background:The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population.Objective:The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks.Methods:Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated.Results:An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics.Conclusion:Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

Taste Characteristics of Commercial Low-Salinity Kimchi

The preparation of commercial, low-salinity kimchi needs to be carefully monitored to maintain the taste of kimchi. To address this, the taste profiles of three brands of commercial kimchi were examined using a taste sensing system, as well as a sensory evaluation. The average sensory score (4.3/9.0) in the overall taste of low-salinity kimchi (A', B', and C') was significantly lower than that (5.1/9.0) of conventional kimchi (A, B, and C). The explanation for the result of A' seemed to be its decrease in saltiness (3.51) and increase in bitterness (8.55) compared to those (6.55 and 7.65, respectively) of A. In B', the saltiness (4.25) and the overall taste (3.7) were significantly decreased compared to B (6.23 and 4.8, respectively). Interestingly, no significant difference was observed in the overall taste (5.1) and saltiness (6.70) of C' when compared to C (5.3 and 6.46, respectively), confirming that salinity is a crucial factor in determining overall taste. Consistent with this finding, the overall taste of low-salinity kimchi correlated positively with its saltiness (>0.98) and umami (>0.82). These results advocate the careful determination of salinity required to maintain the taste of conventional kimchi in preparing low-salinity kimchi, while also pointing towards the need to develop effective taste enhancers for supplementing overall taste.

Storage stability and characterization of biochemical, rehydration and colour characteristics of dehydrated sweet corn kernels

The degradation kinetics of dehydrated sweet corn for total sugar, ascorbic acid, TSS, pH, rehydration parameters, colour and moisture content using low density polyethylene pouches (LDPE) and laminated aluminium foil pouches (LAFP) with or without vacuum were studied. The samples were kept for 3 months and were analysed at every 15 days. During the storage, total sugar, ascorbic acid and total soluble solids reduced from 10.50 to 9.73 g/100 g, 9.36 to 8.86 mg/100 g, 83 to 51°Brix respectively. Rehydration coefficient and rehydration ratio reduced from 90.28 to 75.27, 2.64 to 1.56. Colour L∗ value, a∗ value. b∗ value changed from 61.00 to 70.13, 42.93 to 53.27, 55.58 to 64.24 respectively resulting in increase in ΔE value and chroma value up to 16.29, 70.23 to 83.45 respectively. The moisture content increased from 2.12 to 3.92% in packages. The average sensory score of 7.86 even after 90 days of storage in laminated aluminium foil pouch with vacuum indicates that the product may be stored for 90 days satisfactorily. Zero and first order models fitted well and can be used for predicting various properties of dehydrated sweet corn during storage.

Clinical observation of patients with inferior alveolar nerve sensory disturbance.

Fifty-four patients diagnosed with paresthesia on one side of the lower lip or skin in the chin area, were examined by multiple sensory tests and assessed self-reported subjective symptoms and the psychological state through questionnaires. Additionally, they were followed over time. Each sensory test threshold was evaluated and classified according to the individual way of scoring system, and the average sensory score (ASS) was used to analyze the correlation between self-reported symptoms and psychological state. On the second visit, all sensory test results had improved. The ASS was positively correlated with the pain questionnaire on the first visit; however, it did not correlate with psychological state or personality. There was a positive correlation between neuroticism and anxiety scores. The index of change (IC) of the ASS over time did not correlate with the IC of patients' self-reported symptoms or mental state. The IC of ASS data improved in all patients, but self-reported subjective symptoms did not show signs of improvement in all patients. When patients were divided into two groups according to age or sex, older females showed significantly more improvement than younger males on the psychological test.

Effect of Packaging Material on Colour Kinetics and Biochemical Parameters of Custard Apple Powder During Storage

Custard apple powder (25 g) prepared by foam mat drying for storage under optimised conditions were sealed using a laminated aluminium foil pouch and polyethylene bags with and without vacuum packaging and glass bottle. During the storage, the average colour-L* values decreased, whereas colour-a* values, colour-b* values, and total colour difference (ΔE) value increased with storage period. Colour change was more pronounced in packages without vacuum and glass bottle as compared to laminated aluminium foil pouch and polyethylene bag with vacuum. The average ascorbic acid, total sugar, and overall acceptability were more in case of packaging (laminated aluminium foil pouch and polyethylene bag) under vacuum condition as compared to glass bottle followed by (laminated aluminium foil pouch and polyethylene bag) without vacuum condition. The average sensory score, i.e., 7.74 even after 90 days of storage in laminated aluminium foil pouch with vacuum, indicates that the product may be stored for 90 days without appreciable loss of quality. The zero-order model is recommended for the prediction of colour-L*, colour-a* value, moisture content, ascorbic acid, and total sugar of custard apple powder during storage period due to higher R2 and lower χ2 and RMSE values.

Do healthy diets differ in their sensory characteristics?

The relationship between sensory characteristics of foods, diets and weight status is not well established. However, such knowledge could assist in better understanding food choices and inform strategies to improve diet quality. The objectives of this study were to examine the sensory characteristics of diets varying in healthiness and to explore differences by demographics, weight status and diet quality.Data were captured using the online CSIRO Healthy Diet Score survey, including 38 questions on the frequency and quantity of foods consumed, facilitating the calculation of an overall diet quality score out of 100. Data from 145,975 Australian adults are reported.Sensory characteristics of 105 foods and beverages representative of the survey’s food groups were described using a trained sensory panel in terms of basic tastes, fatty mouthfeel and flavour strength. Average sensory scores (weighted by frequency of consumption) were calculated for each food group question. Reported intake (in serves) was multiplied by the sensory scores for each food group consumed to estimate the total sensory value of the diet.Higher diet quality was associated with higher sweet and bitter scores, but a greater proportion of this sweetness was from healthy core foods rather than discretionary foods. Salty taste tended to be lower in diets of higher quality, and there were no differences in fatty mouthfeel by diet quality. Overall flavour intensity increased with diet quality.For the first time the sensory characteristics of foods pertaining to recommended healthy diets can be described. Consumers, industry and public health could utilise such knowledge to encourage the adoption of higher quality diets.

Growth performance, carcass traits and meat quality of yellow-feathered broilers fed graded levels of alfalfa meal with or without wheat.

The effects of 0, 40 and 80g/kg alfalfa meal on growth performance, carcass traits and meat quality of Chinese yellow-feathered broilers fed diets containing or lacking wheat (0 or 200g/kg) as part of the energy source, were examined using random design with a 2×3 factorial arrangement of treatments. Dressing percentage and semi-eviscerated proportion were lower, and meat color a* (redness) value was higher in birds fed diets containing wheat than diets lacking wheat (P<0.05). Drip loss was reduced by the addition of alfalfa meal to diets containing or lacking wheat (P<0.05). Average sensory score of breast meat was higher in chickens fed corn-based diets than in those fed wheat (P<0.05). Meat from those supplemented with 40g/kg alfalfa meal had better taste than the other two levels (P<0.05). The inclusion of wheat significantly reduced the activities of creatine kinase and calpain of breast muscle (P<0.05). In conclusion, Chinese yellow-feathered broilers fed diets containing wheat had better meat color and lower drip loss than those fed the diets without wheat, and adding 40g/kg alfalfa meal generally improved meat quality and taste.

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction. Materials and MethodsEleven consumer studies conducted within the last 5 yr were used to determine a beef palatability model. Each study used the same 100 mm lines scales for consumer evaluation of steak tenderness, juiciness, flavor, and overall liking. Moreover, consumers rated each trait as either acceptable or unacceptable. Samples in all studies were cooked using similar dry-heat grilling procedures. Collectively, these studies resulted in more than 12,000 individual consumer observations. The raw data from all studies were compiled as a single dataset with the average sensory score for each palatability trait determined for each sample by averaging across the individual consumer ratings for the sample. The relative contribution of tenderness, juiciness, and flavor to consumer overall liking scores were determined by creating a multivariate regression model using sample means. The odds and relative risk of an unacceptable overall eating experience were determined based on the acceptability of the 3 individual sensory traits. ResultsThe final beef palatability model determined was: Consumer overall liking = (0.42 × tenderness) + (0.07 × juiciness) + (0.48 × flavor). The model accounted for more than 99% of the variation (R² > 0.99) in consumer overall liking scores and indicates flavor contributes the most (49.4%), followed by tenderness (43.4%), and juiciness (7.4%). The interaction terms among the traits were not significant (P > 0.05) and therefore were excluded from the model. The odds of overall palatability failing when tenderness was acceptable were 1 in 10 (10%) but increased to 2.2 to 1 (69%) when tenderness was unacceptable. When flavor was acceptable, only 1 in 15 (6.7% chance) steaks failed for overall palatability, but this increased to 3.3 to 1 (76% chance) when flavor was unacceptable. For juiciness, 1 in every 9 steaks (11% chance) failed for overall palatability when juiciness was acceptable, however this increased to close to 2 out of every 3 (66% chance) when juiciness was unacceptable. The odds ratios for overall palatability failure were 20.8, 17.1, and 49.0 for tenderness, juiciness, and flavor, respectively, with the risk of overall palatability failing 7.2, 6.5, and 12.3 times more likely if tenderness, juiciness or flavor, respectively failed. If multiple palatability traits failed, the odds of overall palatability failure increased to 86 to 96%. With respect to USDA quality grade of longissimus lumborum steaks, the odds of palatability failure increased (P < 0.05) as quality grade decreased from Prime (8.6% failure rate), to Average and High Choice (13.2% failure rate) to Low Choice (16.9% failure rate) to Select (25.3% failure rate) and Standard (28.0% failure rate). ConclusionThese results indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They indicate that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent on the acceptance of all 3 traits; tenderness, juiciness and flavor.

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction. Materials and MethodsEleven consumer studies conducted within the last 5 yr were used to determine a beef palatability model. Each study used the same 100 mm lines scales for consumer evaluation of steak tenderness, juiciness, flavor, and overall liking. Moreover, consumers rated each trait as either acceptable or unacceptable. Samples in all studies were cooked using similar dry-heat grilling procedures. Collectively, these studies resulted in more than 12,000 individual consumer observations. The raw data from all studies were compiled as a single dataset with the average sensory score for each palatability trait determined for each sample by averaging across the individual consumer ratings for the sample. The relative contribution of tenderness, juiciness, and flavor to consumer overall liking scores were determined by creating a multivariate regression model using sample means. The odds and relative risk of an unacceptable overall eating experience were determined based on the acceptability of the 3 individual sensory traits. ResultsThe final beef palatability model determined was: Consumer overall liking = (0.42 × tenderness) + (0.07 × juiciness) + (0.48 × flavor). The model accounted for more than 99% of the variation (R² > 0.99) in consumer overall liking scores and indicates flavor contributes the most (49.4%), followed by tenderness (43.4%), and juiciness (7.4%). The interaction terms among the traits were not significant (P > 0.05) and therefore were excluded from the model. The odds of overall palatability failing when tenderness was acceptable were 1 in 10 (10%) but increased to 2.2 to 1 (69%) when tenderness was unacceptable. When flavor was acceptable, only 1 in 15 (6.7% chance) steaks failed for overall palatability, but this increased to 3.3 to 1 (76% chance) when flavor was unacceptable. For juiciness, 1 in every 9 steaks (11% chance) failed for overall palatability when juiciness was acceptable, however this increased to close to 2 out of every 3 (66% chance) when juiciness was unacceptable. The odds ratios for overall palatability failure were 20.8, 17.1, and 49.0 for tenderness, juiciness, and flavor, respectively, with the risk of overall palatability failing 7.2, 6.5, and 12.3 times more likely if tenderness, juiciness or flavor, respectively failed. If multiple palatability traits failed, the odds of overall palatability failure increased to 86 to 96%. With respect to USDA quality grade of longissimus lumborum steaks, the odds of palatability failure increased (P < 0.05) as quality grade decreased from Prime (8.6% failure rate), to Average and High Choice (13.2% failure rate) to Low Choice (16.9% failure rate) to Select (25.3% failure rate) and Standard (28.0% failure rate). ConclusionThese results indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They indicate that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent on the acceptance of all 3 traits; tenderness, juiciness and flavor.

Process optimization for the preparation of Burfi applying integrated SSHE with CPV and mechanized cooling system.

Integrated Scraped Surface Heat Exchanger (ISSHE) with Conical Process Vat (CPV) and Mechanized Cooling System (MCS) were used for in-line process optimization of Burfi. Central composite rotatable design (CCRD) was used to conduct experiments. Optimization was carried out using response surface methodology (RSM) based on its textural and sensory attributes. The three factors i.e. CPV steam pressure (1.0-1.5 kg/cm 2 ,g), stage of sugar addition (45-50%TS concentration of milk) and rotor speed of continuous cooling system (6-9 rpm) were considered for in-line production of Burfi . Optimized parameters for Burfi production were evaluated as 1.5 kg/cm 2 steam pressure (after sugar addition), 50%TS concentration of milk (stage of sugar addition) and 8 rpm rotor speed of mechanized cooling system. The optimized values for hardness, gumminess, chewiness and average sensory score viz. flavour, body & texture and colour & appearance were 3.86, 0.54, 0.108, 37.76, 29.09 and 12.27 respectively.

EFFECTS OF WHEAT BRAN, CORN BRAN, RICE BRAN AND OAT BRAN SUPPLEMENTATION ON THE PROPERTIES OF PIDE

ABSTRACT The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flour at 0, 10, 15 and 20% levels. Farinogram properties of mixtures were determined. Pide samples were tested for crust–crumb color and sensory properties. Usage of different brans and ratios significantly affected farinograph properties. In general, pide samples supplemented with bran had lower L* values and higher a* and b* values. Detrimental effects of cereal brans were nearly the same. However, the fiber-rich pides were also considered acceptable by the sensory panel. There was a clear relationship between the average sensory scores and different cereal brans with different usage ratios. Results show that cereal brans–wheat flour blends can be successfully used for the production of pide. PRACTICAL APPLICATIONS Dietary fibers have become of interest in recent years because of its known physiological and metabolical effects. Brans of cereals have been used mainly as source of dietary fiber in cereal foods. Nowadays, concern has been thickened in the production of high-fiber ethnic foods. Published reports on using of dietary fibers in flat breads are limited.