Taste Intensity Research Articles

Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.

The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard. Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies. The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

The effects of caffeine mouth rinsing on selective attention as a function of different caffeine concentrations and perceived taste intensity in recreationally active males at rest: a randomized placebo-controlled cross-over trial.

The effect of caffeine mouth rinsing (CAF-MR) on cognitive performance has not been thoroughly investigated. To evaluate the effects of different concentrations of CAF-MR on selective attention in relation to perceived taste intensity. A total of 30 healthy and recreationally active male subjects were included in this randomized, double-blind, placebo-controlled crossover trial. Interventions included MR for 20s at rest with three different caffeine solutions (0.24% [60 mg/25 mL], 0.6% [150 mg/25 mL], and 1.2% [300mg/25 mL]), MR with 25 mL water (placebo), and no MR (control). Data on Victoria Stroop Test (VST) and the perceived taste intensity were recorded at five sessions. CAF-MR-300mg intervention significantly decreased completion time (from 62.93 ± 19.07 to 57.01 ± 16.74s, p = 0.002 in Part D), while CAF-MR-150mg intervention significantly decreased number of errors in Part D (7.00 ± 6.21 vs. 5.63 ± 5.76, p = 0.04) and Part C (8.77 ± 8.80 vs. 7.10 ± 7.11, p = 0.02). Perceived difficulty was significantly decreased both after CAF-MR with 150mg (5.57 ± 1.65 vs. 4.77 ± 1.98, p = 0.006) and 300mg (5.95 ± 1.77vs. 4.67 ± 1.96, p < 0.001). Perceived taste intensity for 300mg of caffeine was negatively correlated with completion time (r: ranged, 0.37 to 0.46, p ranged, 0.045 to 0.009) after 300mg, 150mg (p ranged, 0.04 to 0.005) and placebo (p ranged 0.044 to 0.03) interventions. This study is the first to demonstrate that CAF-MR shows dose-dependent effects on selective attention in healthy recreational males, such as improved speed (for 300mg caffeine), reduced error rate (for 150mg caffeine) and decrease in perceived difficulty (for 150 and 300mg caffeine).

Development and characterization of “Greek Salad” edible films

“Greek salad” edible films, made from tomato puree, juices of cucumber, bell pepper and onion, oregano oil and apple pectin with and without olive oil and guar gum were successfully prepared and characterized for water vapor permeability, oxygen permeability, tensile properties, moisture sorption isotherm, heat sealing ability and color. It was found that the addition of olive oil to the basic film increased its water vapor permeability, while the incorporation of guar gum had no impact on it. The addition of olive oil and guar gum affected the tensile properties, the isotherms for moisture sorption and the color of the films. All films demonstrated good heat-sealing properties. The FTIR spectra of the films displayed several interesting characteristics, confirming the films’ composition. The sensory evaluation of the four edible films revealed that all samples scored close to or above 3 (on a scale of 0–5) in most sensory attributes, indicating general acceptability among panelists. Notably, films containing guar gum exhibited higher homogeneity and transparency, while films containing olive oil showed the highest odor, flavor, and taste intensities, but also more pronounced defects and undesirable aftertastes. The basic film appeared more balanced in most sensory attributes.It was concluded that overall the advantages of adding olive oil and guar gum to the basic film were not significant. Future experiments will concentrate on optimizing the production of the basic film and exploring the possibility of using it for packaging oily foods.

Liking for Sweet Taste, Sweet Food Intakes, and Sugar Intakes.

Sweet taste preferences are currently targeted to aid with reducing free sugar intakes, but associations between sweet taste liking, sweet food intakes, and sugar intakes are not well established. UK consumers (n = 179) who were consuming >5% of total energy intakes from free sugars provided several laboratory measures of sweet taste liking, laboratory test meal measures of sweet food choice and sugar intakes, and 3-day food diary measures of free-living free sugar and total sugar intakes. Liking measures included liking for a 1 M sucrose solution, and pleasantness, desire to eat, and sweet taste intensity ratings for seven foods of a range of sweet taste intensities in a taste test. Wide individual differences in sweet taste liking, in liking for a high sweet taste intensity, and in the relationships between sweet taste intensity and sweet taste liking were found. The majority of participants confirmed high liking and increasing liking for increasingly sweet tastes, but differing patterns of responses were also found. Higher liking for sweet foods was associated with increased sweet food selection and consumption at the test meal, and to some degree with free sugar and total sugar consumption in this restricted scenario. However, we found no associations between sweet taste liking, regardless of measure, and either free-living free sugar or total sugar intakes. These findings cast doubt on assumptions that sweet taste preferences are high for all and that these high sweet taste preferences drive high free sugar intakes.

Uncovering the taste features: Applying machine learning and molecular docking approaches to predict umami taste intensity of peptides

The umami taste, often described as the fifth basic taste, plays a pivotal role in the culinary world, significantly contributing to the overall flavor profile and consumer satisfaction of food products. Precise prediction and enhancement of umami taste intensity using the identification of umami peptides can lead to groundbreaking advancements in the food industry. This study presents a novel approach to combine machine learning and molecular docking techniques. The machine learning algorithm is based on a cascade algorithm combining CatBoost and BERT models to predict the umami taste intensity of peptides accurately. Our research reveals that combinations of specific amino acids, such as aspartic acid with alanine or glycine and lysine with glycine or histidine, have been identified to enhance the umami taste in foods. The model is available as a user-friendly web server at https://taste.infochemistry.ru. This study contributes to the scientific understanding of taste perception and provides a valuable tool for the food industry to innovate and improve product quality by optimizing umami taste profiles.

Suppression of the postprandial hyperglycemia in patients with type 2 diabetes by a raw medicinal herb powder is weakened when consumed in ordinary hard gelatin capsules: A randomized crossover clinical trial.

Contradictory claims about the efficacy of several medicinal plants to promote glycemic control in patients with type 2 diabetes mellitus (T2DM) have been explained by divergences in the administration form and by extrapolation of data obtained from healthy individuals. It is not known whether the antidiabetic effects of traditional herbal medicines are influenced by gelatin capsules. This randomized crossover trial aimed to evaluate the acute effect of a single dose of raw cinnamon consumed orally either dissolved in water as a beverage or as ordinary hard gelatin capsules on postprandial hyperglycemia (>140 mg/dL; >7.8 mmol/L) in T2DM patients elicited by a nutritionally-balanced meal providing 50 g of complex carbohydrates. Fasting T2DM patients (n = 19) randomly ingested a standardized meal in five experimental sessions, one alone (Control) and the other after prior intake of 3 or 6 g of crude cinnamon in the form of hard gelatin capsules or powder dissolved in water. Blood glucose was measured at fasting and at 0.25, 0.5, 0.75, 1, 1.5 and 2 hours postprandially. After each breakfast, its palatability scores for visual appeal, smell and pleasantness of taste were assessed, as well as the taste intensity sweetness, saltiness, bitterness, sourness and creaminess. The intake of raw cinnamon dissolved in water, independently of the dose, decreased the meal-induced large glucose spike (peak-rise of +87 mg/dL and Δ1-hour glycemia of +79 mg/dL) and the hyperglycemic blood glucose peak. When cinnamon was taken as capsules, these anti-hyperglycemic effects were lost or significantly diminished. Raw cinnamon intake did not change time-to-peak or the 2-h post-meal glycaemia, but flattened the glycemic curve (lower iAUC) without changing the shape that is typical of T2DM patients. This cinnamon's antihyperglycemic action confirms its acarbose-like property to inhibit the activities of the carbohydrate-digesting enzymes α-amylases/α-glucosidases, which is in accordance with its exceptionally high content of raw insoluble fiber. The efficacy of using raw cinnamon as a diabetes treatment strategy seems to require its intake at a specific time before/concomitantly the main hyperglycemic daily meals. Trial registration: Registro Brasileiro de Ensaios Clínicos (ReBEC), number RBR-98tx28b.

Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps

Red oncom, a traditional fermented food from Indonesia, was produced differently using various ingredients and unstandardized production processes. The study aimed to evaluate the influence of raw materials and production processes on the physicochemical and sensory characterization of red oncom collected from nine different producers in three different regions. The study showed that there are three different categories of red oncom varied depending on the ingredients such as peanut press cake, okara, and tapioca waste. In addition to processes, the variability in inoculum preparation, ingredient preparations, and incubation period were identified. Okara flour generated a higher moisture content, soft and compact texture. Sensory profiling revealed that oncom made of okara flour had a higher intensity of musty aroma, beany aroma, orange color, red color, and sour aftertaste attributes. The soft and compact texture and fully covered mycelium of Neurospora fungi that gave an even surface orange color in red oncom made from okara was preferred by the panelists. The use of peanut press cake resulted in red oncom with higher fat content, a hard texture, and a higher intensity of nutty aroma and bitter taste attributes. The hard texture and a higher intensity of bitter taste caused red oncom made from peanut cake to be less preferred by panelists. In conclusion, the characteristic and chemical composition of red oncom varied depending on the ingredients, processes, and region.

Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?

ABSTRACTThe objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.

Sour taste perception in fluids: The impact of sweet tastant, fluid viscosity, and individual salivary properties

Binary taste perception is widely studied in aqueous solutions but less investigated in non-Newtonian fluid systems. In this study, the effect of sweet tastants on the dynamic sour taste perception in thickened fluids and its underpinning oral processing factors were investigated. Subjects were tested for taste thresholds and salivary biochemical properties. By using hydroxypropyl methylcellulose (HPMC) as a thickening agent, subjects conducted sour taste evaluation, with and without maltose and/or HPMC, using descriptive sensory analyses. A simulated fluid shear elicited by fixed-frequency mastication was applied on thickened fluid sample oral processing during time-intensity sour taste evaluation. Results showed that adding maltose to fluid samples enhanced sour taste perception, and increasing fluid viscosity generally suppressed perceived maximum sour taste. Moreover, subjects with lower sour taste sensitivity and higher salivary buffering capacity reported overall lower sour taste intensity in most samples, validating the hypothesis that salivary properties importantly affect sour taste perception.

Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia.

As dietary needs shift with the growing and aging population, there is a demand for food products that meet nutritional, safety, and tribological requirements while being cost-effective. Seniors must be given significant consideration in new product development. This study examines consumer preferences for arabinogalactan (AG) and beta-glucan (BG) hydrogels with vanilla and coffee-biscuit flavors, using consumer tests (N = 80) and an online survey (N = 852). It focuses on the gels' physical properties, such as texture and viscosity, and their impact on sensory perception. The use of two different gel-forming polysaccharides, each with a unique sensory profile, was observed to affect the sensory properties of the resulting gels and subsequently influence product acceptance. This study analyzed preferences across three age groups: young (18-39 years), middle-aged (40-59 years), and older adults (60+ years). The results showed that seniors preferred AG-based gels. Significant attributes such as the intensity of flavor and bitter taste influenced the overall liking of the gels. Texture also notably impacted preferences. The survey findings revealed statistically significant (p < 0.05) differences in preferences between older adults and younger age groups. Tailoring product development and marketing strategies based on age and sensory preferences could enhance consumer acceptance of edible gels.

EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

The aim of this study was to observe antioxidant properties as well as possible changes in sensory quality of selected bakery products after their enrichment with chosen natural extracts. Four types of natural extracts in mixture with wheat flour were used in various amounts for preparation of selected bakery products (wheat bread, sweet biscuits, salty crackers, and muffins). Specifically: turmeric (Curcuma longa, L.) rhizome extract (curcumin), quercetin dihydrate extracted from the pods of Sophora japonica, L., and extracts from medicinal fungus Shiitake (Lentinula edodes) and Maitake (Grifola frondosa) were used as additions. Antioxidant properties in total antioxidant activity (TAA; using DPPH radical scavenging assay), total polyphenols content and total phenolic acids content were examined, as well as the effect of selected natural extracts on the sensory properties of bakery products (intensity of certain characteristics and overall preference). The results of antioxidant properties varied according to the used extract and its amount. Compared with control products, the TAA was significantly higher in all enriched products. While the total polyphenol content was the highest in the bread and biscuits with quercetin (20.623 mg and 18.117 mg GAE.g-1, respectively), the total phenolic acids content was the highest in those with curcumin (8.846 mg and 3.286 mg CAE.g-1, respectively). The intensity of other smell and taste of enriched bakery products influenced considerably overall acceptance, e.g. the products with quercetin associated with bitter taste were evaluated as unfavourable. On the other hand, the breads and crackers with Shiitake extract with indistinct antioxidant properties were evaluated the best, followed with curcumin and Maitake extract. Considering our overall results, we can recommend chosen non-bakery raw materials for a production of new, innovative designed cereal-based products.

Pengaruh Proporsi Angkak (Red Mold Rice) Terhadap Karakteristik Fisikokimia dan Organoleptik Sosis Ikan Nila

The boiling process causes the color of the meat in the sausage to fade, so efforts are needed to improve the color of tilapia sausage using natural dyes that are safe for consumption. The addition of angkak was chosen for food coloring so that it can affect the level of consumer acceptance. The purpose of this study was to determine the effect of the addition of angkak proportion on the physicochemical characteristics and organoleptic score of tilapia sausage produced. The treatment added is the proportion of angkak which consists of 6 concentrations, namely 0%, 0.5%, 1%, 1.5%, 2% and 2.5% (% calculated from the total weight of tilapia and tapioca flour). The test parameters were water content, fat content, protein content, antioxidant activity, color intensity, hardness, and organoleptic test of taste, aroma, color, and texture. The best treatment was tilapia sausage with the addition of 1.5% angkak proportion (A3) with an average moisture content of 61.85%; protein 15.87%; fat 15.35%; antioxidant activity 40.49%; texture hardness 31.59 N; color intensity: brightness (L) 44.85; redness (a) 23.37; yellowness (b) 13.05; organoleptic: color 4.23 (red); taste 3.86 (moderately savory); aroma 2.63 (not fishy); texture 4.43 (chewy). Keywords: tilapia sausage, angkak

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.

Consumer Perception of Sweeteners in Yogurt

Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease and high blood pressure. The objective of this study was to evaluate consumer perception of sugar reduction in yogurt - both conceptually and for liking of actual products. An online survey (n = 1290) was conducted to evaluate consumer perception of sweeteners available in commercial yogurts. Participants who purchased yogurt at least once in the past 3 mo completed a series of exercises that involved demographics, agreement, Kano, and Maximum Difference (MaxDiff) scaling questions. Subsequently, vanilla 1% milkfat yogurts sweetened with sucrose were formulated to iso-sweet taste intensity with either stevia, allulose, a blend of sucrose and honey or a blend of sucrose, stevia and allulose using magnitude estimate scaling followed by paired comparison tests with consumers (n = 40). A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. Survey and acceptance test data were evaluated by univariate and multivariate analyses. Conceptually, consumers preferred the claim "naturally sweetened" over a reduced sugar claim in yogurt (P < 0.05). Honey was preferred over other sweeteners, followed by agave nectar and cane sugar (P < 0.05). Allulose was the least preferred sweetener option conceptually (P < 0.05). Priming with sweetener type positively impacted consumer acceptance, regardless of sweetener (P < 0.05). When yogurts were tasted, yogurts sweetened with sucrose were the most preferred regardless of priming (P < 0.05). Yogurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking scores than yogurts with stevia (P < 0.05), suggesting that allulose can assist with sugar reduction in yogurt. Consumers are interested in healthy yogurts that are naturally sweetened, but flavor/taste remains the driving force for liking and purchase. The use of a natural non-nutritive sweetener that delivers the sensory experience of sucrose is ultimately more important than familiarity with the actual sweetener.

Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning

To explore the umami peptides from wheat gluten hydrolysates (WGHs) with different degrees of hydrolysis (DH) after Corynebacterium glutamicum (C. glutamicum) fermentation, a high-throughput screening method for umami peptides was established based on machine learning. The results showed fermented WGHs with high DHs exhibited more favourable taste profile after 4 days of fermentation and produced more small molecule peptides. Fermentation increased the number of characteristic peptides in WGHs with DH10, DH15, and DH20. Among, fermented WGHs with DH15 were the important source of potential umami peptides. Six potential umami peptides were screened (QQLPQFEE, LSFE, EELR, YTCE, YTTD, EEDQ) and were demonstrated to form stable complex with the T1R1/T1R3 receptor through hydrogen bonding interactions, electrostatic interactions, and hydrophobic interactions forces. The affinity of peptides and receptor were in the range of −6.3 to −8.1 kcal/mol. GLU735, GLY755, SER734, SER757 and THR227 were the critical binding sites. Sensory evaluation and electronic tongue showed that six peptides exhibited umami profile and had the capacity to enhance umami and saltiness taste. EEDQ presented the strongest intensity of umami taste and QQLPQFEE had the lowest umami thresholds. This study provides reliable methods for effectively screening new microbial-derived umami peptides.

Use of Buzz Buttons to Illustrate Taste Perception Principles in a Sensation and Perception Laboratory Exercise.

The buzz button is an edible flower that induces a tingling, electric sensation in the mouth and alters the perception of different flavors. The buzz button's taste-altering effect is thought to be caused by the bioactive compound spilanthol. The present article details a laboratory exercise that explores taste perception principles using the buzz button in an undergraduate Sensation and Perception course. A detailed step-by-step guide for the laboratory exercise is included along with analyzed student results. Students first sampled various food items that spanned the different taste sensations (i.e., salty, sweet, sour and bitter) and then rated their perceived taste intensity on a scale from one (not intense) to ten (very intense). Next, students consumed a buzz button and resampled each food item as well as re-rated their perceived taste intensities. It was found that students' perceived taste intensities for sour items and sweet items were decreased after consuming the buzz buttons. Additionally, students also completed a post-activity survey in which they indicated that this was an interesting and enjoyable exercise. This highlights the value of this particular hands-on demonstration in teaching about the connection between taste and tactile perception.

The Effect of Powder Form and Sample Weight on the Acceptability of Yellow Melinjo (Gnetum gnemon L.) Peel Tea

Tea is one of the nutritious drinks that are popular with the Indonesian people. Recently, researchers have developed various new types of tea beyond the traditional tea plant (Camelia sinensis). One potential ingredient for tea development is melinjo peel, particularly the yellow melinjo peel, due to its strong antioxidant activity and superior α-glucosidase inhibitory activity. This study aims to investigate the influence of the powder form and sample weight on the acceptability of yellow melinjo (Gnetum gnemon L.) peel tea. The research employed an experimental method with a factorial completely randomized design (CRD) involving two factors. The first factor was the powder form of the tea (fine, semi-fine, and coarse), and the second factor was the sample weight (2.5 grams, 3 grams, and 5 grams). A hedonic test was conducted to assess the acceptability of yellow melinjo peel tea, involving 40 semi-trained panelists using a scale from 1 to 7 (strongly dislike to very much like). Data were analized using IBM SPSS 25.0 Statistics for Windows, with Kruskal-Wallis and Mann-Whitney tests at a significance level of P &lt; 0.05. The results showed that both the powder form and sample weight of yellow melinjo peel tea significantly affected (P&lt;0.05) taste, aroma, clarity, intensity, astringency, flavor, and overall acceptability, but did not significantly affect (P &gt; 0.05) color and taste intensity. The most preferred formulation by panelists was yellow melinjo peel tea with a sample weight of 2.5 grams and a fine powder form, with an average score of 4.23 (like slightly).

Comparative Quantification of Fungiform Papillae Density and Taste Perception in Anemic and Healthy Controls: A Case-Control Study.

Background Taste perception is crucial for dietary choices, nutrition, and overall health. The human tongue, particularly the fungiform papillae, plays a significant role in taste sensation, especially for sweet and umami flavors. Anemia, a common condition characterized by low hemoglobin levels, can affect sensory perception, including taste. Recent research has begun to explore the relationship between fungiform papillae density and taste perception in individuals with anemia. Objective This study aimed to investigate the comparative quantification of fungiform papillae density and its correlation with taste perception in anemic and healthy individuals, with the goal of understanding the underlying mechanisms linking anemia to taste disturbances. Methods A total of 100 adults (50 anemic and 50 healthy controls) aged 18-65 participated in the study. Demographic data, dietary habits, and medical history were collected. Taste perception was assessed using a taste strip test and psychophysical scaling methods, including magnitude estimation and the method of constant stimuli. Fungiform papillae density was quantified using high-resolution images of the tongue. Statistical analyses, including t-tests and correlation analyses, were conducted to compare the groups and explore relationships between hemoglobin levels, papillae density, and taste perception. Results The study found that anemic individuals had a slightly lower mean fungiform papillae density (49 papillae per square centimeter) compared to healthy controls (57 papillae per square centimeter). In the taste strip test, anemic participants showed reduced accuracy in taste perception, particularly for bitter flavors. However, psychophysical scaling results, as measured by magnitude estimation, revealed no statistically significant difference in subjective taste intensity between the anemic and healthy control groups (p=0.8666). Conclusion The study suggests that while anemic individuals may exhibit reduced fungiform papillae density and altered taste perception, particularly for bitter flavors, the overall subjective perception of taste intensity does not significantly differ from that of healthy controls. These findings contribute to the understanding of taste disturbances in anemia and may inform future diagnostic and therapeutic approaches for managing taste disorders in affected individuals.

Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

SummaryAquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, with no significant variance in AS content. Notably, the 39% AS led to higher Brix and viscosity scores. Moreover, the highest overrun in AS ice cream was observed in the sample containing 39% TSC. In contrast, the 31%, 33%, and 35% samples exhibited lower viscosities. However, the 37% and 39% samples displayed higher viscosities, leading to a longer‐lasting appearance. Regarding sensory evaluation, the 39% sample received the highest ratings for overall taste intensity, colour, smell, bean smell, flavour, taste, astringency, and bitterness. However, it scored the lowest for sweetness, softness, and melting degree. Generally, a higher AS content corresponds to stronger overall characteristics. Additionally, acceptance evaluations showed that panels tended to favour ice cream with lower AS content. All these findings suggest that AS ice cream could be potentially developed using vegan ingredients, offering enhanced nutritional and sensory attributes while serving as an effective emulsifier.

Optimization Of Carica Fruit Jelly Candy Formula: Study Of Proportions Of Carica Fruit Pure And Bovine Gelatin

Carica is one of the fruits that can be found in the Dieng Plateau, Wonosobo Regency. Carica fruit has a unique taste, distinctive aroma and chewy flesh. It has a sour, bitter and gum taste which can cause itching, so this fruit is only good for consumption if it has been processed first. One example is by processing it into jelly candy. This study aims to: (1) determine the proportions of puree carica and gelatine to produce carica jelly candy products that have a response of elasticity, cohesiveness, carica taste, softness, and maximum preference, yellow color in range, and minimum stickiness; (2) knowing the sensory characteristics of the jelly candy product with the formula recommended by the Design Expert program; (3) determination of the price of rubber between the optimum formula jelly candy product and the control. This study used the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors and 2 blocks to obtain 14 treatment combinations. The data obtained were analyzed using Design Expert software V.10 and SPSS IBM Statistics V.25 using a 95% T-test. The results of this study were the optimum carica fruit jelly candy formula with the proportion of carica fruit puree 28.85% and gelatine 12.75% with a desirability value of 0.75. Increasing the proportion of pure carica fruit causes an increase in the intensity of carica taste and yellow color. While the addition of gelatin gave an increase in the elasticity, cohesiveness, stickiness and level of preference of the panelists. The results of chemical tests on carica fruit jelly candy with optimum formula and control were the optimum product had higher moisture content, ash content, protein content, and vitamin C than the control product.