Taste Quality Research Articles

Effect of the Fermentation Time of Purple Sweet Potato (Ipomea Batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity

Purple sweet potato (Ipomea batatas L) has the potential as a fermentation medium because it has a high carbohydrate content of around 20.1%. The combination of purple sweet potato extract, skimmed milk, and probiotic starter is expected to be a synbiotic yogurt that can help the digestive system. This study aims to determine the effect of long-term fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on product quality and antioxidant activity. The observed quality was chemical, microbiological, and organoleptic, with variations in fermentation time of 0, 4, 8, and 12 hours. The study's results showed a long-term effect of the fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on the quality of yogurt. The variation of 0-hour fermentation time did not meet the pH chemical quality standard with a value of 5.16. Still, it met the TAT chemical quality standard with a value of 0.513%, while the variation of fermentation time of 4-12 hours met the pH quality standard with a value of 3.88-4.33 and a TAT of 1.268-1.967%. In the quality of microbiology, there was a total increase in BAL, which was 46.2×107 - 90.61×107. The best organoleptic quality of color, taste, and aroma was obtained in the 8-hour fermentation variation, while the best texture organoleptic quality was obtained in the 12-hour fermentation variation. The best antioxidant activity was received at 12 hours of fermentation with an IC50 value of 62.727 ppm. From this study, it can be concluded that the best yogurt results are obtained with a fermentation time of 12 hours.

Metabolite Profiling and Identification of Sweet/Bitter Taste Compounds in the Growth of Cyclocarya Paliurus Leaves Using Multiplatform Metabolomics.

Cyclocarya paliurus tea, also known as "sweet tea", an herbal tea with Cyclocarya paliurus leaves as raw material, is famous for its unique nutritional benefits and flavor. However, due to the unique "bittersweet" of Cyclocarya paliurus tea, it is still unable to fully satisfy consumers' high-quality taste experience and satisfaction. Therefore, this study aimed to explore metabolites in Cyclocarya paliurus leaves during their growth period, particularly composition and variation of sweet and bitter taste compounds, by combining multi-platform metabolomics analysis with an electronic tongue system and molecular docking simulation technology. The results indicated that there were significant differences in the contents of total phenols, flavonoids, polysaccharides, and saponins in C. paliurus leaves in different growing months. A total of 575 secondary metabolites were identified as potential active metabolites related to sweet/bitter taste using nontargeted metabolomics based on UHPLC-MS/MS analysis. Moreover, molecular docking technology was utilized to study interactions between the candidate metabolites and the sweet receptors T1R2/T1R3 and the bitter receptors T2R4/T2R14. Six key compounds with high sweetness and low bitterness were successfully identified by using computational simulation analysis, including cis-anethole, gluconic acid, beta-D-Sedoheptulose, asparagine, proline, and citrulline, which may serve as candidates for taste modification in Cyclocarya paliurus leaves. These findings provide a new perspective for understanding the sweet and bitter taste characteristics that contribute to the distinctive sensory quality of Cyclocarya paliurus leaves.

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches

This study aimed to identify umami peptides in corn fermented powder (CFP) and investigate their umami enhancing effect. Ultrafiltration and ethanol precipitation was used to separate the umami peptides in CFP. Dynamic sensory evaluations were used to identify the peptide fraction with the intense umami taste, and the peptides in the fraction were identified by nano-liquid chromatography-tandem mass spectrometry. Subsequently, ten umami-enhancing peptide candidates were screened using an integrated virtual screening strategy. Molecular docking revealed that Ser382, Ser104, Leu334, Glu338 and Glu148 of the T1R1 and T1R3 taste receptors are important amino acid residues for binding of the ten umami peptides. Three umami peptides (VDW, WGDDP, and WPAGE) exhibited the stronger binding affinity with the umami receptors. Moreover, molecular dynamics simulation revealed that the T1R1/T1R3 formed stable complexes with the three umami peptides during the simulation. Sensory evaluation indicated that the three peptides exhibited diverse taste characteristics (detection thresholds:0.0315–0.0625 mg/mL). The sigmoid curve analysis further confirmed peptides were identified as synergistically (VDW and WGDDP) or additively (WPAGE) enhancing the umami of 3 mg/mL MSG solution. This study uncovers the mechanism of umami-peptide-driven taste in fermented corn products.

How Does Aversion to Insects Intersect with Sustainable Production and Consumption?

Abstract Damage by insect pests reduces the quantity and quality of harvestable food, making pest management a major challenge for sustainable food production. Perception of insects in association with food is known to cause negative emotions including disgust and fear. These negative emotional responses are likely to alter perception and reduce enjoyment of food. Here, we introduce the concept of insect pests and highlight some of the ways that pests reduce the quality and quantity of harvestable food. Next, we discuss the different sensory properties of food, emotional responses to food and how different factors can impact humans’ perception of food products. Finally, we share the results of our study where the intersection of disgust and sensory perception is explored through an exploration of the blueberry maggot ( Rhagoletis mendax ), a fly that lays eggs in ripening blueberries. Collectively this work demonstrates that merely learning about the existence of an insect pest negatively impacts the perception of fresh fruit, in terms of taste characteristics, and emotional response. These results reinforce the necessity of effective pest management to ensure that consumers maintain a positive affinity towards foods. Information © The Authors 2024

Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis

This study aims to evaluate the effect of beet flour concentration on the sensory quality of steamed sponge cake, including texture, moisture retention, taste, aroma, visual appearance, and consumer satisfaction levels. Based on interviews and Focus Group Discussions (FGD), it was found that using beet flour at concentrations of 10% and 20% resulted in steamed cakes with a soft texture and fine pores similar to standard steamed sponge cakes, while maintaining good moisture retention. At higher concentrations (30% and above), the cake texture became denser, slightly dry, and crumbly, and the beet flavor began to dominate, producing a strong earthy aftertaste that was not preferred by all consumers. The visual appearance also varied, with cakes containing 10-20% beet flour exhibiting an attractive and consistent pink to red color, while at concentrations of 30% or more, the color became too dark and uneven. Panelists with traditional preferences favored beet flour concentrations below 20% as they aligned more with the classic taste and texture of steamed sponge cake. In contrast, panelists seeking innovation and health benefits were more open to 20-30% concentrations, although they acknowledged the need to balance the dominant beet flavor. The highest satisfaction level was found in steamed cakes with 20% beet flour, as it provided an ideal balance between flavor innovation and maintained sensory quality. This study concludes that the use of beet flour up to 20% is widely acceptable and adds value to steamed sponge cakes in terms of taste, nutrition, and aesthetics.

Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone’s tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τc), flow index (Kf), and apparent viscosity (ηa). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold.

Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data.

The main and most commonly known biological function of nucleobases, nucleosides, and nucleotides is usually associated with the fact that they are the building blocks of nucleic acids. However, these compounds also belong to plant secondary metabolites, although in that role they have attracted less attention than the others, e.g., terpenes, phenolics, or alkaloids. The former compounds are also important constituents of the human diet, e.g., as ingredients of tea and herbs, endowing them with specific taste qualities and pharmacological activities. Liquid chromatography-mass spectrometry seems to be the most important analytical method that permits the identification and determination of nucleobases, nucleosides, and nucleotides, along with the other metabolites. The main goal of this review is to discuss in detail the aspects of mass spectrometric detection of nucleobases, nucleosides, and nucleotides in tea and selected herbs. An important conclusion is that the identification of the compounds of interest should be performed not only on the basis of [M + H]+/[M - H]- ions but should also be confirmed by the respective product ions; however, as discussed in detail in this review, it may sometimes be problematic. It also clear that all difficulties that may be encountered when analyzing plant material are caused by the complexity of the analyzed samples and the need to analyze different classes of compounds, and this review absolutely does not debase any of the mentioned papers.

The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment

The short-term micro-flowing water treatment (STMF) has been proven to improve the taste quality of bighead carp. However, few studies have focused on its impact on the aroma quality of bighead carp muscle and the underlying mechanism. This study investigated the effect of STMF on the aroma quality of bighead carp muscle using UPLC–MS/MS-based metabolomics and gas chromatography–mass spectrometry (SAFE–GC–MS) combined with semi-quantitative methods. A total of 56 volatile compounds were found in the bighead carp muscle by SAFE–GC–MS. During the STMF, the contents of hexanal and (E,E)-2,4-heptadienal decreased significantly, which decreased by 24.09 % and 20.80 % after 6 days of the STMF, respectively. However, the contents of (E)-2-octenal and (E)-2-nonenal showed a trend of rising first and then falling, with maximum values at the 6th day of the STMF. The Pearson’s correlation coefficient showed a good correlation between some sensory attributes and aroma compounds. The fatty acid, amino acid, and glutathione metabolism of bighead carp muscle were significantly changed after 2 days of the STMF, with the contents of carnitine and acylcarnitine increased and then the contents of glutamic acid and glutamine increased. The improvement of flavor quality could be related to metabolism of carnitine, glutamic acid, glutamine, and glutathione. This study may help to understand the mechanism of STMF in enhancing the aroma quality of aquatic products.

KUALITAS ORGANOLEPTIK SUSU NABATI BIJI CEMPEDAK (Artocarpus Champeden) TERSUSPENSI PROBIOTIK BERDASARKAN SUHU PENYIMPANAN

Background: Cempedak (Artocarpus champeden) is a local fruit of Central Kalimantan that is oval with dark yellow and fibrous flesh and has a fragrant aroma when ripe. So far, cempedak seeds have only become organic waste, not used properly. The nutritional and mineral content of cempedak seeds can be used and processed into a healthy drink, namely vegetable milk. Methods: The method used is an experimental method to produce vegetable milk with cempedak seeds which is then carried out organoleptic tests to determine the quality of the aroma and taste of the vegetable milk made. Results: Based on the research carried out, the results showed that the taste quality of vegetable milk of cempedak seeds (Artocarpus champeden) that was most liked by the respondents/panelists was at the temperature of T1=20o C and T2=30o C, which was with a refreshing sweet and sour taste, while for the sour aroma and distinctive smell of cempedak seeds at the temperature of T3=30o C. Conclusion: Cempedak seeds can be used as probiotic plant-based milk with an optimal storage temperature of 30o C to get the distinctive taste, aroma and smell of cempedak seeds.

Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto

Coix seed-natto (CS-natto) is a nutritious food rich in various functional components such as nattokinase (NK), and the strains’ fermentation is crucial for enhancing its quality. This work utilized Bacillus natto GUTU09 (B9) and Bifidobacterium animalis subsp. lactis BLH1 or BLH6 to ferment soybeans that were soaked in a saccharified liquid made from CS, resulting in the preparation of CS-natto, studied the physicochemical and functional characteristics during fermentation, and analyzed the correlation of various indicators. Finally, an electronic tongue analysis was conducted on CS-natto. The results indicated that fermentation significantly increases NK and antioxidant activity in CS-natto, with NK activity in BLH6-B9 natto reaching 425.00 FU/g. Co-fermentation notably enhanced the content and composition of phenolic substances. Furthermore, the study revealed that the organic acid and soy isoflavone content in co-fermentation were significantly higher than in single-strain fermentation. Fermentation could elevate the levels of amino peptide nitrogen and soluble peptides. Additionally, the addition of Bifidobacterium exhibited a synergistic effect on the fermentation of B9 to produce natto. Correlation analysis indicated that Bifidobacterium promoted B9 to produce NK. The BLH1 encouraged the conversion of organic acids. Daidzein and daidzin were positively correlated (P<0.01), suggesting a potential mutual conversion. Finally, electronic tongue analysis indicated that co-fermentation could effectively enhance the taste. The results indicated that CS-natto could serve as an improved dietary supplement offering enhanced quality and more beneficial effects on people’s health.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

Biological role and use of L-glutamic acid and its influence on the body

L-glutamic acid (GA) is an non-essential ubiquitous amino acid present in most foods in either the free form (as free glutamate, Glu) or bound to peptides and proteins. Animals and реорle receives L-glutamic acid from the diet as a result of the breakdown of proteins in the intestine. This review contains new information important for a better understanding of the physiological functions of L-glutamic acid in the body, the use of monosodium glutamate MSG – a food supplement, with a characteristic taste called umami (“savoury deliciousness”), which is considered distinct from the four other basic tastes (sweet, sour, salty, and bitter), and the metabolism of L-glutamic acid. Glutamate occupies a central place in the metabolism of animals and humans. Glutamate supplies the amino group for the biosynthesis of all other amino acids, is a substrate for glutamine and glutathione synthesis; important key neurotransmitter in the brain and energy source for certain tissues. L-glutamic acid is important precursor of compounds used in the development of new drugs based on the knowledge of neurodegeneration caused by high doses of this acid. Despite the high daily turnover, the total pool of glutamic acid in the blood is quite small due to its rapid removal and use by various tissues, including muscle and liver. L-glutamic acid is transformed in the cells of the intestinal mucosa into alanine, and in the liver – into glucose and lactate. The blood-brain barrier effectively excludes the passive flow of plasma glutamate to the central nervous system. Glutamate occurs naturally in virtually all foods, including meat, fish, poultry, breast milk and vegetables, and does not cause health problems, However, obtained by industrial methods L-glutamic acid can have a toxic effect on living cells. Various processed and prepared foods, such as traditional seasonings, sauces and certain restaurant foods can also contain significant levels of free glutamate, both from natural sources and from added MSG (flavor enhancers in food). MSG - sodium salt of L-glutamic acid, food additive E620 with umami taste, which is considered different from the other four basic tastes (sweet, sour, salty and bitter), enhances the intensity of taste and improves the palatability of food. Due to these properties, monosodium glutamate is often purposefully added to various products, which can be the cause of a number of adverse reactions in people who have consumed products with this additive. MSG has been implicated as the causative agent in the symptom complex known as Chinese restaurant syndrome and also as a trigger for bronchoconstriction in some asthmatic individuals. The European Food Safety Agency (EFSA) and the Joint FAO/WHO Committee on Food Additives (JECFA) have evaluated MSG and determined it to be safe for consumption within specified limits. MSG is usually produced as a white crystalline powder by microbial fermentation. Corynebacterium glutamicum is widely used for the biotechnological production of amino acids. Amino acid producing strains have been improved classically by mutagenesis and screening as well as in a rational manner using recombinant DNA technology. MSG is typically produced from fermentation processes using molasses from sugar cane or sugar beet, as well as starch hydrolysates. We established that content of some amino acids and L-glutamic acid into of peat is increased under the influence of incubation and of sodium sulfate introduction. It is well known that peat amino acids are metabolites of accompanying microflora. Feeding such peat to broiler chickens in the form of a feed supplement to the main diet improved the metabolism in the body, growth and weight gain.

Effects of silicate stabilizers on cadmium reduction and the quality of rice grains in acidic paddy soil

Silicate has been proven to be highly-effective at immobilizing soil heavy metals, but the effects of silicate stabilizers on rice grain cadmium (Cd) reduction and rice quality under field conditions are not clear. In this study, a field experiment was conducted over three consecutive years was conducted to examine the Cd reduction in rice grains and to reveal the potential effects of silicate stabilizers on rice grain nutrients, by setting different amounts of bentonite (B), silica‒calcium fertilizer (SC) and zeolite powder (ZP). The results revealed that the application of the B, SC and ZP significantly decreased the soil CaCl2‒Cd concentration (> 39%) and significantly reduced the grain Cd concentration in both early rice (> 70%) and late rice (> 18%) under field conditions; the silicate stabilizers reduced the soil available iron (Fe) but did not limit rice grain Fe nutrition. Additionally, the three silicates promoted rice yield and improved the rice grain Ca and Mg contents; and the application of B increased the amylose concentration of the late rice grains. In conclusion, high amounts of silicate stabilizers did not adversely influence the soil conventional nutrient indices, rice minerals or rice taste, but changes in rice selenium content need attention. Overall, in comparison with lime, silicate stabilizers can improve not only the safety of rice but also the nutritional and taste qualities of rice and are more eco-friendly for long-term use in soil.

Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches

In this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomics and flavoromics. The results showed that the flavors of ST and LT in LYT were significantly different, and ST had stronger roasty and nutty aroma and sweet taste, which was mainly due to the accumulation of higher theanine and soluble monosaccharides in ST, and provided more substrates for the production of more pyrazine by the Maillard reaction; whereas LT contributed to the mellow and thick taste quality of LYT, and the abundance of catechins and caffeine were the main reason. The metabolic patterns of flavor metabolites indicated that the flavor differences between ST and LT were mainly due to biological metabolism in tea plants. This study provides the selection of raw materials for LYT in the future and product development of tea stems.

Application of Silica Nanoparticles Improved the Growth, Yield, and Grain Quality of Two Salt-Tolerant Rice Varieties under Saline Irrigation.

Salt stress significantly reduces rice yield and quality and is a global challenge, especially in arid and semi-arid regions with limited freshwater resources. The present study was therefore conducted to examine the potential of silica nanoparticles (SiO2 NPs) in mitigating the adverse effects of saline irrigation water in salt-tolerant rice. Two salt-tolerant rice varieties, i.e., Y liangyou 957 (YLY957) and Jingliangyou 534 (JLY534), were irrigated with 0.6% salt solution to simulate high-salt stress and two SiO2 NPs were applied, i.e., control (CK) and SiO2 NPs (15 kg hm-2). The results demonstrated that the application of SiO2 NPs increased, by 33.3% and 23.3%, the yield of YLY957 and JLY534, respectively, compared with CK, which was primarily attributed to an increase in the number of grains per panicle and the grain-filling rate. Furthermore, the application of SiO2 NPs resulted in a notable enhancement in the chlorophyll content, leaf area index, and dry matter accumulation, accompanied by a pronounced stimulation of root system growth and development. Additionally, the SiO2 NPs also improved the antioxidant enzyme activities, i.e., superoxide dismutase, peroxidase, and catalase activity and reduced the malondialdehyde content. The SiO2 NPs treatment effectively improved the processing quality, appearance quality, and taste quality of the rice. Furthermore, the SiO2 NPs resulted in improvements to the rapid viscosity analyzer (RVA) pasting profile, including an increase in peak viscosity and breakdown values and a reduction in setback viscosity. The application of SiO2 NPs also resulted in a reduction in crystallinity and pasting temperature owing to a reduction in the proportion of B2 + B3 amylopectin chains. Overall, the application of silica nanoparticles improved the quality of rice yield under high-salt stress.

Effect of withering/spreading on the physical and chemical properties of tea: A review.

Withering and spreading, though slightly differing in their parameters, share the same aim of moisture reduction in tea leaves, and they have a strong impact on the physical and chemical properties of tea. Even though researchers tend to pay close attention to the characteristic crafts of different teas, increasing investigations begin to focus on the withering process due to its profound effects on the composition and content of quality-related compounds. This review provides an overview of tea withering process to address questions comprehensively during withering. Hence, it is expected in this review to figure out factors that affect withering results, the way withering influences the physical and chemical properties of withered leaves and tea quality, and intelligent technologies and devices targeted at withering processes to promote the modernization of the tea industry. Herein, several key withering parameters, including duration, temperature, humidity, light irradiation, airflow, and more, are tailored to different tea types, demanding further exploration of advanced withering devices and real-time monitoring systems. The development of real-time monitoring technology enables objective and real-time adjustment of withering status in order to optimize withering results. Tea quality, including taste, aroma, and color quality, is first shaped during withering due to the change of composition and content of quality-related metabolites through (non)enzymatic reactions, which areeasily influenced by the factors above. A thorough understanding of withering is key to improving tea quality effectively and scientifically.

Constituent-taste relationship of Kuding tea fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste characteristics through untargeted metabolomics

Kuding tea (KDT), known for its medicinal and edible attributes, currently faces limited application due to its unfavorable taste. Thus, we aimed to improve KDT flavor using fungal fermentation and elucidate the mechanism of flavor change through the constituent-taste relationship. In this study, an electronic tongue was utilized to assess the flavor profiles of unfermented and fermented teas by Aspergillus neoniger (AN) and Aspergillus cristatus (AC). A constituent-taste relationship method combining untargeted metabolomics and taste sensors was employed to analyze the taste-related differential metabolites. The analysis of metabolic pathways further elucidated the potential taste-altering mechanisms. Fermentation of both AN and AC led to changes in the umami and sweetness of KDT. Additionally, AN fermentation impacted bitterness and sourness, while AC fermentation influenced saltiness. Based on the strategy of constituent-taste relationship, 31 and 30 metabolites predominantly including lipids, phenolic acids, flavonoids, amino acids and phenolic glycosides were discovered to be significantly correlated with the flavor characteristics of KDT. During fermentation, AN and AC participated in 5 and 4 metabolic pathways, respectively, showing distinct regulatory mechanisms in altering KDT flavor. AN led to pronounced deglycosylation of glycosides, while AC impacted the degradation of phenolic acids and lipids. Together, this study advances the understanding of metabolic changes in fermented KDT and provides valuable insights into the enhancement of flavor characteristics.

Consumer Preference and Willingness to Pay for Rice Attributes in China: Results of a Choice Experiment.

Understanding urban consumers' preferences for rice attributes is crucial for rice breeders, producers, and retailers to meet diverse and evolving market demands. Based on the sample data of 629 rice consumers in Shanghai, China, obtained through the choice experiment (CE) approach, this study uses the mixed logit (ML) model to analyze consumers' preferences and willingness to pay (WTP) for food safety labels, brands, nutritional quality, and taste quality. Furthermore, the latent class (LC) model examines the heterogeneity in consumer group preferences. The research findings highlight that consumers prioritize taste quality as the most crucial attribute, followed by nutritional quality, food safety labels, and brand attributes. The premium rates for superior taste quality, organic certification labels, and green certification labels exceeded 100%. Interestingly, while combining organic certification with well-known international or domestic brands does not uniformly boost consumer preferences, incorporating green certification alongside well-known international or domestic brands significantly elevates those preference levels. Factors such as the external environment, consumption habits, and personal characteristics significantly influence individuals' preferences for rice attributes. Based on these insights, the study puts forth policy recommendations for rice breeders, producers, and retailers.

The Effect of Soaking Time on The Quality of Candied Papaya

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated &gt; F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count &gt; F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).Keyword: Influence, Long Soaking, Sweets, Papaya

Pengaruh Penambahan Puree Labu Kuning terhadap Kadar Proksimat, Beta Karoten, dan Sifat Organoleptik Cookies Umbi Garut Bebas Gluten

Background: Arrowroot flour is one of the food ingredients that can be used to replace the use of wheat flour and is a gluten-free flour. Objective: The purpose of this study was to utilize arrowroot flour and pumpkin puree in the manufacture of gluten-free cookies that are organoleptically acceptable and have good nutritional content. Method: The experimental design used was a one-factor completely randomized design (CRD) with two replications. The factor in this study was the formulation of arrowroot flour and pumpkin puree which consisted of 3 levels and 1 control, namely F1 (53% : 47%), F2 (50% : 50%), F3 (47% : 53%)), and control F0 (0% : 0%). Results: the use of arrowroot flour and pumpkin puree had a significant effect on the moisture content, ash, protein, and beta carotene of cookies (p&lt;0.05). The results of the hedonic test analysis and the hedonic quality of cookies significantly affected the color quality, taste quality of arrowroot, and texture quality (p&lt;0.05). Conclusion: The selected cookie formulation is F1 with a nutritional content of 100 g, which is 527 kcal of energy; 5.78 g protein; fat 33.93 g; carbohydrates 49.61 g; and beta carotene 1204.5 mcg.Keywords: Arrowroot_flour, Beta_carotene, Cookies, Gluten, Yellow_pumpkin_puree.