Differences In Taste Research Articles

Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue.

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2/LG, LY2/gCT1, LY2/Gct, LY2/G, LY2/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation.

Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the economic losses linked to fruits imperfections, spoilage, over production and seasonality. In the study, Pujiang kiwifruit, a China National Geographical Indication Product, was used as raw material to produce KW fermented by four commercial S. cerevisiae strains, namely Drop Acid Yeast, DV10, SY and RW. The sensory characteristics and flavor profile of KW were assessed by means of sensory evaluation, E-tongue, GC-IMS and 1H-NMR. KW fermented by RW strain obtained the higher sensory evaluation score. E-tongue could clearly distinguish the taste differences of KW fermented by distinct S. cerevisiae strains. A total of 128 molecules were characterized by GC-IMS and 1H-NMR, indicating that the combinations of multiple technologies could provide a comprehensive flavor profile of KW. The main flavor compounds in KW pertained to the classes of esters and alcohols. Several pathways were found to be differently altered by the fermentation with the different yeast strains, namely butanoate metabolism, glycerolipid metabolism, alanine, aspartate and glutamate metabolism, arginine biosynthesis, arginine and proline metabolism. The present study will facilitate screening suitable S. cerevisiae strains for KW production and provide a theoretical basis for large-scale production of KW.

OR16-02-23 Individual Differences in Amino Acid Bitter Taste and Its Suppression With Salts

OR16-02-23 Individual Differences in Amino Acid Bitter Taste and Its Suppression With Salts

콩비지추출물과 저칼로리 감미제 첨가가 아침간편식의 품질특성 및 당지수에 미치는 영향

This study developed a nutrition bar and granola, which are low in calories and inhibit the absorption of sugars, and measured changes in product characteristics such as glycemic index and consumer acceptability. This study conducted an inhibition test of carbohydrate digestive enzymes activity and a postprandial glycemic measurement test to verify the glycemic improvement effect of the soy-pulp extract. According to the results of the carbohydrate digestive enzyme inhibition test, the inhibitory activity was higher in the order of soy-pulp > momordica charantia, red bean > ecklonia cava, and black bean. DPPH and ABTS tests also confirmed the antioxidant effect of the soy-pulp extract. In the postprandial glycemic control test conducted on 18 adults aged 20-60 years, nutrition bars containing low-calorie sweeteners and soy-pulp extract showed significantly lower glycemic values at 30, 45, and 120 minutes after consumption compared to sugar-containing products. In case of granola, products containing low-calorie sweeteners and soy-pulp extract (experimental group) showed a significant decrease in glycemic values at 15 minutes after consumption compared to sugar-containing products (control group). In the sensory evaluation to measure the change in consumer preference, the experimental group showed a better preference for sweetness and savory taste than the control group (p < 0.05), and there was no significant difference in color and overall taste. Consequently, if low-glycemic sweeteners and soy-pulp extracts are used instead of sugar in the production of breakfast snacks such as nutrition bars and granola, it is possible to expect not only the effect of suppressing postprandial blood sugar rise but also the improvement of taste, such as sweetness and savory taste.

Metabolome and Transcriptome Integrated Analysis of Mulberry Leaves for Insight into the Formation of Bitter Taste.

Mulberry leaves are excellent for health care, confirmed as a 'drug homologous food' by the Ministry of Health, China. The bitter taste of mulberry leaves is one of the main problems that hinders the development of the mulberry food industry. The bitter, unique taste of mulberry leaves is difficult to eliminate by post-processing. In this study, the bitter metabolites in mulberry leaves were identified as flavonoids, phenolic acids, alkaloids, coumarins and L-amino acids by a combined analysis of the metabolome and transcriptome of mulberry leaves. The analysis of the differential metabolites showed that the bitter metabolites were diverse and the sugar metabolites were down-regulated, indicating that the bitter taste of mulberry leaves was a comprehensive reflection of various bitter-related metabolites. Multi-omics analysis showed that the main metabolic pathway related to bitter taste in mulberry leaves was galactose metabolism, indicating that soluble sugar was one of the main factors of bitter taste difference in mulberry leaves. Bitter metabolites play a great role in the medicinal and functional food of mulberry leaves, but the saccharides in mulberry leaves have a great influence on the bitter taste of mulberry. Therefore, we propose to retain bitter metabolites with drug activity in mulberry leaves and increase the content of sugars to improve the bitter taste of mulberry leaves as strategies for mulberry leaf food processing and mulberry breeding for vegetable use.

Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits

Measuring emotional responses to tastes and foods, using both self-reports and also implicit and physiological measurements is gaining attention. Among physiological measurements, skin conductance response (SCR) is one the most commonly used indicators of emotional activation but it has been rarely applied to taste and other oral stimuli and its interpretation is not yet clear. Furthermore, the effect of individual differences in SCR to tastes has been rarely taken into account. To address these issues, SCR to bitter, astringent, and sweet samples presented both at weak/moderate and moderate/strong intensity was recorded while eighty Italians, selected based on PROP (6-n-propylthiouracil) status (only Medium-Tasters), performed an implicit affective test. Samples were presented blind in aqueous solutions monadically in triplicate. Subjects (Ss) were asked to taste a sample, then a neutral face was briefly presented on a screen, and Ss were asked to indicate if they trusted the face (yes/no) and how much (on a 9-point Scale). Data on Ss’ psychological traits (anxiety, sensation seeking, food neophobia, emotional stability) was also collected. Two clusters were identified based individual SCR. These clusters differed in their SCR mainly to strong bitterness, and partially to astringency, while they did not differ for their response to the sweet samples. The High bitter responders were more anxious and neurotic than Low bitter responders. For this cluster higher intensities induced higher SCR, but this was not found in the Low bitter responders cluster that tended to have higher SCR to the least intense samples. No differences in the implicit affective responses to samples were found between clusters. These results indicate that SCR to tastes reflect mainly different sources of arousal, such as novelty/surprisingness, quality and intensity of the stimuli, and this may change at an individual level. This suggests that measurement of SC can contribute to a better understanding of individual differences in taste and oral experience and could provide a link between taste responsiveness and sympathetic nervous system activity.

You don't know a person('s taste) when you only know which genre they like: taste differences within five popular music genres based on sub-genres and sub-styles.

A representative German sample (N = 2,086) was surveyed on their musical taste with a questionnaire that asked about their liking not only of a number of genres, but also of relevant sub-genres and -styles. Using Latent Profile Analysis to analyze sub-genre liking patterns, four to six distinct taste classes were found within groups of those n = 1,749 people who liked either European classical music, electronic dance music, metal, pop or rock based on their sub-genre ratings. Across genres, two types of taste classes emerged: one with three classes that differed in the degree of liking all sub-genres, another with one to three classes that were biased in their liking or disliking of easier and more mainstream variants of a genre as compared to harder and sophisticated ones. Logistic regression models revealed meaningful relationships of genre fan groups and within-genre taste classes with sociodemographic variables and BIG-5 personality traits. In sum, our results demonstrate meaningful taste differences within genres and show that these translate to differences in person-related variables as well. These findings challenge earlier genre-based conceptualizations of music tastes, since we find similar structures already on the sub-genres level. It also suggests that different reasons and factors underlie tastes for genres and sub-genres. Future studies should therefore ask about taste in a more nuanced way.

Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions.

Noncaloric sweeteners have enabled a reduction of carbohydrate sweeteners in the diet for many years, thus combating obesity, diabetes, and other health disorders. However, many consumers reject noncaloric sweeteners, as they exhibit delays in sweetness onset, objectionable lingering sweet aftertaste, and the absence of sugar-like mouthfeel. We propose that the temporal taste differences between carbohydrate and noncaloric sweeteners result from slowed diffusion of the latter to and from sweetener receptors through the amphipathic mucous hydrogel covering the tongue. Also, we demonstrate that formulation of noncaloric sweeteners with K+/Mg2+/Ca2+ mineral salt blends markedly attenuates lingering sweetness, an effect believed to be due to a composite of osmotic and chelate-mediated compaction of the mucous hydrogel covering the tongue. For example, sweetness linger values (intensity units in % sucrose eq) for rebaudioside A and aspartame are reduced from 5.0 (0.5 SD) to 1.6 (0.4 SD) and from 4.0 (0.7 SD) to 1.2 (0.4 SD), respectively, by formulation with 10 mM KCl/3 mM MgCl2/3 mM CaCl2. Finally, we propose that sugar-like mouthfeel is a consequence of K+/Mg2+/Ca2+ activation of the calcium-sensing receptor present in a subset of taste bud cells. For example, the mouthfeel intensity of a sucrose solution increased from 1.8 (0.6 SD) to 5.1 (0.4 SD).

Through the lens of ideology: Asymmetry in expectations of movie quality

ABSTRACT Studies of political ideology show that liberals and conservatives have contrasting tastes in entertainment media. While most research has focused on the causes (such as personality traits) of these differences in taste, little is known about whether differences extend to judgments of quality. The present study uses an experiment asking participants to evaluate a movie after reading a review that is positive except for a statement about its strong message which varied in its identification of a political outlook. Results show that both liberal and conservative participants are less interested in seeing a movie that promotes a contrary political message. Participants’ responses were less symmetrical on expectations of quality, with conservatives less likely to say the movie would be good. This study’s design avoids differences in social network sizes and signaling. Its results show that liberals are more likely than conservatives to assess a product’s appeal separately from its value.

Comparative Study of Flesh Quality, Blood Profile, Antioxidant Status, and Intestinal Microbiota of European Catfish (Silurus glanis) Cultivated in a Recirculating Aquaculture System (RAS) and Earthen Pond System.

With the increasing demand for European catfish, traditional extensive growth methods in polyculture are no longer sufficient to meet market needs. Therefore, this study aimed to identify indicators for improving recirculating aquaculture system (RAS) technology by determining and comparing growth performance, flesh quality, blood profile, oxidative status, and intestinal microbiota parameters between fish cultivated in a RAS and an earthen pond. Results revealed that RAS-grown fish had a higher fat content compared to pond-grown fish, while no significant differences were found for growth parameters. Sensory analysis showed no significant difference in taste between the two groups. Blood composition analysis showed small differences. Oxidative status analyses showed higher catalase and glutathione peroxidase activities in RAS-grown fish and slightly higher superoxide dismutase activity in pond-grown fish. Microbial analysis showed differences in the intestinal microflora, with a higher total number of aerobic germs and anaerobic germs and a lower total number of sulfite-reducing clostridia in RAS-grown fish. This study provides valuable insights into the comparative performance of a RAS and a pond rearing system in European catfish production, potentially informing future growth technologies.

Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles

Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added. Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.

The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Serabi

The purpose of this study is to see how the quality of serabi is affected by substituting purple sweet potato flour by as much as 20%, 40%, or 60%. A pure experimental study with a completely randomized design is what this form of research is (CRD). The subject of this study was serabi made using purple sweet potato flour, which improved the quality of the serabis by 20%, 40%, and 60%, respectively. Organoleptic tests were administered to three expert panelists, all of whom are lecturers in the Department of Family Welfare Sciences at Padang State University, to collect data for this study. Purple sweet potato flour served as the study's independent variable. The quality of the serabi created, including its shape, color, scent, texture, and taste, is the dependent variable in this study. The data analysis technique utilized to examine organoleptic test results was Analysis of Variance (ANOVA). The collected data is then tabulated in tabular form and examined using the test for each data set. The data analysis was then carried out, and if the data generated by Fcount was more than Ftable, Duncan's test was used. The findings of this study show that there is a substantial effect on the quality of color and texture (porous) on serabi, but no significant difference in form, scent, texture (soft), or taste. It may be determined that the treatment (X1) with a 20 percent substitution of purple sweet potato flour yielded the greatest results in the quality test of the best purple sweet potato flour serabi.

The COVID-19 and Taste Lab: A Mini Course-Based Undergraduate Research Experience on Taste Differences and COVID-19 Susceptibility.

Traditional course-based undergraduate research experiences (CUREs) are common approaches to expose students to authentic laboratory practices. Traditional CUREs typically take up most of or an entire semester, require a laboratory section or may be a standalone lab course, and require significant financial and time commitments by the institution and instructors. As such, CUREs are harder to implement at institutions with fewer resources. Here, we developed a mini-CURE, which are typically shorter in duration, called the COVID-19 and Taste Lab (CT-LAB). The CT-LAB requires significantly fewer resources ($0.05/student) and time commitment (two class periods) than traditional CUREs. CT-LAB centers around the biological relationship between COVID-19 susceptibility and taste status (non-taster, taster, and supertaster) as well as potential implications for public policy behavior. Students participated in a class-wide study where they examined if taste status was related to COVID-19 susceptibility. They found that non-tasters had a higher likelihood of testing positive previously for COVID-19 compared to tasters and supertasters. To assess student outcomes of this CURE, students completed a pre- and post-test assessment including a content test, STEM identity survey, taste test, COVID-19 history test, and a modified CURE survey. Content test scores improved while STEM identity and attitudes about science were unchanged. A direct comparison to a repository of traditional CUREs shows that the CT-LAB produced comparable benefits to traditional CUREs primarily in skills that were particularly relevant for the CT-LAB. This work suggests that mini-CUREs, even as brief as two class periods, could be a way to improve student outcomes.

The disjunction between evolutionary psychology and sex-discrimination law and policy

Workplace sexual disparities are often attributed primarily to discrimination or other nefarious causes, leading to findings of legal liability based upon statistical disparities. That conclusion rests implicitly on the Standard Social Science Model, which assumes that the sexes are largely identical and would have similar workplace experiences and outcomes absent discrimination. The findings of evolutionary psychology challenge that assumption. Evolved differences in temperament and cognitive patterns lead to average differences in talents, tastes, and interests. The widely decried “underrepresentation” of women in some, but not all, STEM fields can be explained in part by differences in vocational personality (especially the “people-things” dimension) and cognitive patterns (relative strengths in verbal, quantitative, and spatial abilities). The “glass ceiling” is at least partially attributable to sex differences in personality (e.g., competitiveness and risk-taking), differences in intensity of career commitment, and the tendency of highly able women disproportionately to remove themselves from the labor force voluntarily. The “gender gap” in earnings is attributable in large part to women's working different jobs, working fewer hours, and placing a lower priority on wages than other job attributes than men do, factors that result in a larger earnings gap between self-employed men and women than between male and female employees.

The Additions Of Telang Flower Extraxtc Towards Quality Of Goat Milk Ice Cream

The background of this research is that the telang flower extract is not optimal for use in food processing. Telang flower extract can be an alternative as an additive in making ice cream. This study aims to analyze the effect of adding telang flower extract with a treatment of 0%, 20%, 30%, 40%. Regarding the quality of color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. Three repetitions were carried out with 3 expert panelists in the Culinary Workshop of the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of the ice cream. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different it was continued with Duncan's test. The results showed that there was a significant effect on color quality. Meanwhile, there is no significant difference in aroma, taste and soft texture. It can be concluded that the best percentage is found in the addition of 40% telang flower extract to the quality of goat's milk ice cream.

Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value

The difference in grain yield between superior grains (SG) on the upper part and inferior grains (IG) on the lower part of the same panicle was widely reported. To date, variations in rice taste quality between SG and IG and the related starch physicochemical properties remained poorly understood. Here, rice cultivars with different taste quality (NT, normal taste; GT, good taste) were grown to investigate the mechanism underlying taste difference between SG and IG and the correlation between cooked rice taste and starch properties. In this study, the taste value of GT rice was 32.2% higher than that of NT rice across the cultivars. The GT rice comprised a series of typical taste qualities of larger stickiness, smaller hardness, lower apparent amylose content (AAC), and lower protein content (PC). The taste quality differed among rice grains on the same panicle; SG achieved 21.9% and 17.0% higher taste value than IG in GT rice and NT rice, respectively. The higher taste value in SG was owing to the larger stickiness and lower PC. Meanwhile, SG of GT rice achieved the lowest PC (8.2%) and gluten content (5.6%), which might indicate a better health value. Additionally, larger and smoother granules, more fa (DP < 12), lower crystallinity, and larger 1045/1022 cm−1 ratios were found in SG starch compared to IG starch. These led to a weaker swelling power and lower gelatinization enthalpy in SG starch, while gelatinization temperature and retrogression enthalpy were the opposite. Moreover, SG starch exhibited higher storage modulus, loss modulus, slowly digestible starch contents, and resistant starch contents than IG. Our results revealed a great difference in taste quality between SG and IG in rice. The larger and smoother starch granules and shorter chain length could increase the ordered structure of starch, thus improving swelling power, gelatinization properties, and rheological characteristics and facilitating better taste quality of SG over IG. Besides, the lower PC (especially gluten content), higher slowly digestible starch, and higher resistant starch content indicated a more promising health value of SG in the food industry.

The effect of aquaponics on tomato (Solanum lycopersicum) sensory, quality, and safety outcomes.

Resource-efficient food production practices are needed to support a sustainable food system. Aquaponics, a system where fish and produce are grown symbiotically in the same water circulating system, minimizes water usage, fertilizer input, and waste production. However, the impact of aquaponics on produce quality is underexplored. We utilize objective testing, descriptive analysis, and consumer acceptance to characterize the impact of aquaponics on tomato quality. Two tomato varieties were grown in an aquaponics system and compared with soil-grown controls across 3years. Safety was assessed by analyzing coliforms and confirming the absence of Escherichia coli. Weight, texture, color, moisture, titratable acidity, brix, and phenolic and antioxidant measurements were assessed. A semitrained descriptive sensory panel assessed 13 tomato attributes and acceptance was determined using untrained participants. Aquaponic tomatoes were frequently lighter and yellower in color and lower in brix. Descriptive analysis indicated significant differences in several sensory attributes, though these findings were inconsistent between years and varieties. Nutrient deficiencies may explain quality differences, as iron supplementation improved outcomes. Notably, the objective and descriptive differences minimally impacted consumer acceptance, as we found no significant differences in taste, texture, or appearance liking between production method in either variety. Despite variation in produce quality across years, aquaponics tomatoes pose minimal E. coli risk and are liked as much as soil-grown tomatoes. These findings demonstrate that aquaponics can produce products that are as acceptable as their soil-grown counterparts. PRACTICAL APPLICATION: Aquaponic tomatoes are as safe as soil-grown tomatoes. Furthermore, aquaponics tomatoes are liked as much as soil-grown tomatoes. Careful monitoring of nutrients in an aquaponic system may optimize quality. Overall, aquaponics has a minimal impact on tomato quality and thus is a sustainable food production method that can compete with conventional products on quality.

Olfactory and gustatory outcomes following endoscopic transsphenoidal hypophysectomy

ObjectiveThe aim of this study was to evaluate olfactory, gustatory, and quality-of-life outcomes in patients who underwent endonasal transsphenoidal hypophysectomy.MethodsIn this prospective study, the patients were assessed subjectively using the Malay version of sQOD-NS (short questionnaire of olfactory disorders in a negative statement) and objectively using the culturally adapted Sniffin’ Sticks smell test and taste test preoperatively and 3 months postoperatively. The Sniffin’ Sticks smell test consists of odor identification, odor discrimination, and odor threshold tests. The taste test consists of different sweet, salt, sour, and bitter concentrations.ResultsTwenty patients were enrolled in the study. The study comprises 45% female and 55% male. On average patients’ ages were 49.5 years. In this study we found a significantly reduced in odor identification score (p = 0.049) post-surgery; however, there was no statistically significant difference in odor threshold, odor discrimination, and taste. The olfactory quality of life outcome based on the Malay version of sQOD-NS (p = 0.001) was significantly reduced after surgery. There was no significant difference in the Sniffin’ Sticks smell test (p < 0.178) and taste test (p < 0.425) pre-surgery and post-surgery. The tumor’s location, either sellar or suprasellar, did not influence the smell outcome of patients postoperatively (p = 0.056).ConclusionThe study showed that the endoscopic transsphenoidal technique for pituitary surgery does not pose permanent olfactory disability.

Moral markets in energy: Bridging the gap between policy, industry, and society

Moral markets in energy: Bridging the gap between policy, industry, and society Dr. Panikos Georgallis, an Associate Professor at the University of Amsterdam, does research on the interaction between companies and their socio-political environment when adapting to moral markets. Moral markets are sectors that emerge not only to address an economic opportunity but also to solve some social or environmental problems. This includes, for example, ethical fashion, organic goods, grass-fed meat, sustainable forestry, renewable energy, fair trade products, recycling and now, plant-based meat. These markets emerged to address some broader social or environmental challenge. They differ from conventional markets in a couple of ways. One is that their products are considered superior, not from a functional or a cost-based perspective, but normatively superior. We think that fair-trade products are better than non-fair-trade products, not because we can tell a difference in taste, but because of the way farmers are paid.

Organoleptic Quality of Cereal Based on Sago Flour with a Combination of Red Spinach Flour for Patients with Diabetes Mellitus

This study aims to determine the organoleptic quality of cereals based on sago flour with a combination of red spinach flour for diabetics. This type of research is an experiment using a completely randomized design (CRD) with 3 treatments and 6 repetitions. Observations were made by means of organoleptic quality tests. The panelists used were somewhat trained panelists of 30 people. Data were analyzed using the Kruskal Wallis test. The results showed that the red color was close to brownish red (2.3–3.67). Sago flavor (2.47–2.73) and spinach flavor (2.26–2.53). Not sweet (1.07–1.37), sago flavor (2.17–2.4), and spinach flavor (1.93–2.1). Crispy in texture close to very crunchy (2.93–3). Has a difference in color and does not have a difference in aroma, taste and texture. The conclusion is that the red color is close to brownish red. Scented sago and scented spinach. Not sweet, sago and spinach taste. Crispy in texture close to very crunchy, and the color parameters have differences