Taste Preferences Research Articles

식물성 유지를 이용한 마들렌의 품질 특성

In this study, butter and egg used in madeleine manufacturing were replaced with various vegetable oils (margarine=MA, vegan butter=VE, coconut oil=CO, and canola oil=CA) and soy milk, and the madeleines were evaluated for their quality characteristics. The surface color of the madeleines showed no significant difference in the L and b values of all samples. However, a significant difference was obtained in the a value (p0.001). Conversely, significant differences were obtained in the L, a, and b values of the inside of madeleines (p0.001). There was no significant difference in pH or moisture contents between samples. For crude protein, VE was the highest at 8.07%, and BU was the lowest at 7.43%. (p0.001). For crude fat, BU was the highest at 20.90%, and there were significant differences between the samples containing vegetable oil (p0.001). Evaluation of texture characteristics revealed that CA was high in hardness, gumminess, and chewiness, and CO was high in springiness, cohesiveness, color, texture, and taste. In quantitative descriptive analysis, VE showed higher score than other madeleines with vegetable oils in moistness, oily taste, surface color, and inside color (p0.05). In the consumer acceptance test, BU was highly preferred. CO was most preferred in color, texture, taste, and overall preference among the madeleines with vegetable oils (p0.001).

Standardization of Growol processing and the effect of different processing processes on the potential of Growol as functional food

One of the Indonesian traditional food, growol is a fermented cassava product of the home industries. It is believed that growol can cure diseases in the digestive tract. This research aims to analyze the standardization of growol processing and the effects of various processing processes, i.e. steaming, baking, frying, and cooling, on growol potential as traditional food. Four variations of fermentation treatments were used to investigate the standardization of growol processing, namely the fermentation process. Based on the organoleptic test encompassing appearance, texture, taste, and overall preference and the LAB level test, the best growol was that with the fermentation process “not changing the water in three days” (TG3). As such, we figured out the standardization of growol processing comprising preparing the basic ingredients, performing the fermentation “not changing the soaking water in three days”, washing five times (b/v) draining, crushing, steaming, and molding. The glycemic index of baked, steamed, cooled, without-processing, and fried growol was 97, 94, 93, 91, and 89, respectively. With a GI > 70, without processing, steamed, baked, fried, and cooled growol could not be consumed as functional pro-diabetic food. The LAB test indicated that the LAB level of without- processing, baked, fried, steamed, and cooled growl was 1.32 × 107 cfu/g, 6.7 × 103 cfu/g, 1.53 × 103 cfu/g, 1.27 × 103 cfu/g, and 2.7 ×102 cfu/g, respectively. We could then infer that without processing growol and steamed, baked, fried, or cooled growol had potential as a functional prebiotic food.

Chloride ions evoke taste sensations by binding to the extracellular ligand-binding domain of sweet/umami taste receptors.

Salt taste sensation is multifaceted: NaCl at low or high concentrations is preferably or aversively perceived through distinct pathways. Cl- is thought to participate in taste sensation through an unknown mechanism. Here, we describe Cl- ion binding and the response of taste receptor type 1 (T1r), a receptor family composing sweet/umami receptors. The T1r2a/T1r3 heterodimer from the medaka fish, currently the sole T1r amenable to structural analyses, exhibited a specific Cl- binding in the vicinity of the amino-acid-binding site in the ligand-binding domain (LBD) of T1r3, which is likely conserved across species, including human T1r3. The Cl- binding induced a conformational change in T1r2a/T1r3LBD at sub- to low-mM concentrations, similar to canonical taste substances. Furthermore, oral Cl- application to mice increased impulse frequencies of taste nerves connected to T1r-expressing taste cells and promoted their behavioral preferences attenuated by a T1r-specific blocker or T1r3 knock-out. These results suggest that the Cl- evokes taste sensations by binding to T1r, thereby serving as another preferred salt taste pathway at a low concentration.

Abstract P423: Adding Salt to Foods is Associated With the Risk of Incident Chronic Kidney Diseases

Introduction: We recently found the frequency of adding salt to foods could reflect a person’s long-term salt taste preference and intake and was related to the risk of cardiovascular diseases. Whether adding salt to foods is related to chronic kidney disease (CKD) remains unknown. Hypothesis: We assessed the hypothesis that the frequency of adding salt to foods was associated with incident CKD risk in a general population of adults. Methods: A total of 465,288 participants initially free of CKD at baseline from the UK Biobank cohort with completed information on adding salt were analyzed in this study. Incident CKD cases were identified by ICD-10 codes and OPCS-4 codes. Cox proportional hazard models were used to estimate the association between the frequency of adding salt to foods and incident CKD. Results: During a median follow-up of 11.8 years, we documented 22,031 incident events of CKD. A higher frequency of adding salt to foods was significantly related to a higher CKD risk after adjustment for sex, age, race, body mass index (BMI), Townsend deprivation index, smoking, drinking, regular physical activity, high cholesterol, cardiovascular diseases (CVD), diabetes at baseline. Compared with the “never/rarely” group, the adjusted HRs (95% CI) of “sometimes”, “usually”, and “always” groups were 1.03 (0.99, 1.07), 1.07 (1.02, 1.11), 1.12 (1.06, 1.19), respectively ( P -trend<0.001). In addition, we found that estimated glomerular filtration rate (eGFR), BMI and physical activity significantly modified the associations, which were more pronounced in participants with higher level of eGFR, and lower level of BMI or physical activity (P-interaction=0.003, 0.004 and 0.02, respectively). Conclusion: Our findings for the first time indicate that a higher frequency of adding salt to foods is associated with a higher CKD risk in the general population.

“I Always Buy the Purple Ones … If I See Them”: Socioecological Factors Influencing Anthocyanin-Rich Food Consumption for Cognitive Health in Older Adults

Despite the positive relationship between anthocyanin-rich foods and cognitive health, a dietary deficit exists in older adults. Effective interventions require an understanding of people's dietary behaviors situated in social and cultural contexts. Therefore, the aim of this study was to explore older adults' perceptions about increasing their consumption of anthocyanin-rich foods for cognitive health. Following an educational session and the provision of a recipe and information book, an online survey and focus groups with Australian adults aged 65 years or older (n = 20) explored the barriers and enablers towards eating more anthocyanin-rich foods and potential strategies to achieve dietary change. An iterative, qualitative analysis identified the themes and classified the barriers, enablers and strategies onto the Social-Ecological model levels of influence (individual, interpersonal, community, society). Enabling factors included a desire to eat healthily, taste preference and familiarity of anthocyanin-rich foods (individual), social support (community), and the availability of some anthocyanin-rich foods (society). The barriers included budget, dietary preferences and motivation (individual), household influences (interpersonal), limited availability and access to some anthocyanin-rich foods (community) and the cost and the seasonal variability (society). The strategies included increasing individual-level knowledge, skills, and confidence in utilizing anthocyanin-rich foods, educational initiatives about the potential cognitive benefits, and advocating to increase access to anthocyanin-rich foods in the food supply. This study provides for the first time, insight into the various levels of influence impacting older adults' ability to consume an anthocyanin-rich diet for cognitive health. Future interventions should be tailored to reflect the barriers and enablers and to provide targeted education about anthocyanin-rich foods.

Do farmers’ production and consumer utilization of sweet potato match? A case of the role of extension in Homabay and Kisumu counties, Kenya

The concept of extension services has changed over time with technology playing a key role, more emphasis is being placed on expanding the skills and knowledge of farmers in achieving food security and creating more proficient food products that meet consumer demand. Farmers and consumers utilize sweet potato in different ways, including boiling, steaming, roasting and frying the fresh roots. However, it remains unknown whether what is produced by farmers align to what is demanded by consumers and the role of extension in bridging the demand-supply gaps if it exists. Thus, the study assessed the role of extension in promoting sweet potato product utilization among farmers and consumers in Homabay and Kisumu County of Kenya. Mixed sampling procedures were applied to select 120 respondents who participated in the study: 52 farmers and 68 consumers of sweet potato. Data collected using a semi-structured questionnaire were cross-tabulated and responses subjected to independent samples t-test and chi-square test of significance. The results revealed SPK 004 and SPK 20 as the most planted and consumed varieties. There were significant differences in sweet potato trait preference between farmers and consumer. While significantly higher percentage (73%) of farmers considered colour when selecting varieties to produce for domestic sale and domestic consumption, equal percentage (43%) of consumers preferred colour and taste. Raw sweet potato was the most produced and bought sweet potato product for consumption with no significant differences by respondent type and county. Salient find of the study was that extension mediated sweet potato products produced, marketed, and consumed by farmers and consumers. Sweet potato products demanded by consumer matched products that were produced, sold, and consumed by farmers. Therefore, extensionist should be strengthened to effectively promote and dissemination sweet potato varieties and products with desirable traits both to farmers and consumers. Key words: Sweet potato products, Extension role, Utilization, Consumer, Farmer, Value-added- products

Novel Nutritional Recipe Recommendation

Food is essential for living and is the foremost important energy source, making us do all the work. Nowadays, the variability in these food items is increasing. To find out about any new dish or recipe, we mainly depend upon people around us or by trial-and-error method, but neither method tells us about its nutritional content. Since the web has begun to grow, the advent of food recommender systems has made food suggestions easier but these systems work only on the feedback provided by the customer. Hence, here comes a requirement for a nutritional-based recommender system that considers ratings and nutrition and provides the user with an absolute best recommendation so that the users’ taste preferences and well-being are given equal priority. This study intends to use graph embedding approaches to develop a food recipe recommender system, which uses the ingredients’ nutritional value alongside the recipe’s taste and customer feedback. These food recommender systems can impact people’s dietary practices, as their suggestions are both healthy and relevant. People can now eat healthily without being compromised on taste.

Commercially available foods for young children (

To assess the nutritional composition of commercially available foods (CAFs) for infants and toddlers sold in Australia to determine whether they meet World Health Organization (WHO) Europe's proposed standards for nutritionally appropriate foods for children <36 months. A cross-sectional retail audit of infant (n=177) and toddler (n=73) foods found in-store and online at three major Victorian supermarkets was conducted in August/September 2019. Products were grouped according to WHO Europe's food categories and their nutrient content assessed against specific composition standards applicable to their category. The presence of added sugar in each product was also recorded. Most infant products (71%) were soft-wet spoon-able, ready-to-eat foods whereas the most prevalent category for toddler products was dry finger foods and snacks (71%). Overall, just one-third of CAFs met all the nutrient recommendations for their category, with infant foods more likely to be compliant than toddler foods (43% vs. 10%; P < .001). Around 9 in 10 infant (93%) and toddler (89%) CAFs contained added sugar according to the Public Health England definition of 'free' sugars. There is considerable scope to improve the nutritional composition of Australian CAFs for both infants and toddlers, to reduce harmful sugars in these foods and to improve the energy density of them. For CAFs marketed as suitable for toddlers there is also considerable scope to reduce the sodium content. SO WHAT?: These findings support the need for stronger regulation of CAFs for infants and toddlers to better promote healthy eating patterns and taste preferences in young children.

The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

ABSTRACT In Greenland, traditional marine foods are increasingly being replaced by sucrose- and starch-rich foods. A knock-out c.273_274delAG variant in the sucrase-isomaltase (SI) gene is relatively common in Greenland, with homozygous carriers being unable to digest sucrose and some starch. The variant is associated with a healthier metabolic phenotype in Greenlanders, which is confirmed by SI-knockout mice. We aim to assess if the healthy phenotype is explained by metabolic and microbial differences and if food and taste preferences differ between SI-genotypes. This paper describes the protocol for a randomised cross-over trial conducted in Greenland in 2022 with two dietary interventions of three days; a traditional meat- and fish-rich diet and a starch-rich Western diet with 11 energy% sucrose. The power calculation showed that 22 homozygous SI-carriers and 22 non-carriers were sufficient to detect a 0.5 mmol/L difference in glycaemic variability (80% power, α=0.05). We enrolled 18 carriers and 20 non-carriers. We examined food preferences at baseline and collected samples before and after each intervention for metabolic, metabolome, and microbiome profiling. Analyses of samples have not been completed yet. The Ethics Committee of Greenland approved the study. Results will be disseminated in international peer-reviewed journals and to the general Greenlandic population. NCT05375656.

A Matter of Taste: Roles of Taste Preference on Performance and Psychological Responses during Anaerobic Exercise.

Various tastes including sweet, bitter, and sour have been shown to differentially influence physiological and psychological processes. Furthermore, ingestion of bitter and sweet solutions has been shown to acutely enhance exercise performance. However, the taste is highly individualized, and it is unclear if preference influences the ergogenic potential of taste. The purpose of this study was to investigate the effects of preferred and non-preferred drink tastes on anaerobic performance and psychological responses thereof. Physically active females participated in two counterbalanced sprint trials each with a different condition: (1) non-preferred taste (NPT), (2) Preferred taste (PT). Participants self-reported taste preferences (sweet, sour, bitter) with the highest-ranked taste being used for the PT condition and the lowest-ranked for NPT. For each visit, participants completed a 15 s Wingate Anaerobic Test (WAnT) prior to (PRE) ingestion of ~20 mL of their NP or PREF taste. Following ingestion, participants completed 2 min of active recovery, rated their taste preference of the solution, and completed another 15 s WAnT. The rate of perceived exertion (RPE), motivation, and enjoyment were measured through a visual analog scale following each WAnT. Anaerobic performance measures and heart rate (HR) were also obtained at the succession of each WAnT. Findings revealed no differences between taste conditions for mean power (p = 0.455), peak power (p = 0.824), or HR (p = 0.847). RPE was significantly lower with PT versus NPT (p = 0.006). Exercise enjoyment (p = 0.022) was higher with PT compared to NPT. NPT resulted in worse motivation compared to PRE (p = 0.001) while no changes were observed between PT and PRE (p = 0.197). These findings suggest that preferred drink taste may not enhance acute performance but improves psychological responses to maximal anaerobic exercise which may have implications for improving exercise training and adherence.

PELATIHAN PENGELOLAAN GULA SEMUT DI NAGORI SILOU BUTTU KECAMATAN RAYA KABUPATEN SIMALUNGUN

Brown sugar is crystallized palm sugar. Some of the reasons why palm sugar is healthier than granulated sugar is that the calories contained in palm sugar are smaller than white sugar so palm sugar is often referred to as low-calorie sugar, and palm sugar also has a lower glycemic index, namely of 35 while in granulated sugar the glycemic index is 58. The optimal way to improve the structure of melted sugar is by processing it into granular sugar, namely through re-melting of molded sugar with the addition of water into a sugar solution. The addition of granulated sugar and seed was found to have an effect on the yield, total sugar, sucrose, and the level of preference for color, taste and aroma, but decreased water content, reducing sugar, browning index and aroma level.The best treatment is the addition of 30% granulated sugar with a seeding temperature of 120 0C, in general it meets the requirements of SII where the water content, 2.75%, reducing sugar 4.35%, sucrose 81.14, total sugar 89.86, ash content, 1 .91%, browning index 0.20 abs/g and 81.36 yield. While the most preferred organoleptic test is the addition of 30% granulated sugar with a seeding temperature of 120 0C with a color value of 6.95, aroma 5.70 and taste 5.70. Economic analysis of melted molded sugar gives a profit of IDR 778,800/month, while improving the quality by processing ant sugar gives a profit of Rp. 1,606,000/month (all inputs are calculated at cost), If the allocation of family labor is categorized as family income plus the use of other materials that are not paid, then the income is Rp. 4,278,000/month for sugar. printing and Rp. 5,456,000/month for ant sugar. The processing of ant sugar is classified as a profitable business with a relatively higher price level than printed sugar

Are the taste preferences similar in closely related fish of the same trophic category? A case of Nile and Mozambique tilapias

Are the taste preferences similar in closely related fish of the same trophic category? A case of Nile and Mozambique tilapias

Measurement of Reflexive Feeding Response in Drosophila.

The ability to distinguish between food sources that are good and provide nutrients and those that are potentially dangerous is crucial to the survival of an organism. Here, we describe a taste assay that measures the reflexive feeding response to a given tastant. To examine taste preference for a soluble compound, an appetitive tastant is applied to the proboscis, and the proportion of proboscis extensions are recorded. This single-fly assay may be applied to adult Drosophila of any genetic background and facilities examination of the neural circuitry and molecular processes encoding the reflexive taste response. Furthermore, this assay requires few custom components and therefore can be easily established in laboratories with minimal expertise in the study of fly behavior.

Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits

Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line with our expectations. Moreover, the hedonic responses to watermelon with salt were negatively correlated with a preference for bitter taste, i.e., those participants who dislike bitter taste sensations tended to enjoy watermelon with salt more. There was no correlation between the hedonic response to watermelon with salt and the subjective feeling of taste perceptions and autistic traits and no correlation between autistic traits, and the subjective feeling of taste perceptions and taste preferences. These results suggest that adding different tastes could be influenced by taste preferences; thus, the addition of a different taste was thought to be related to an unconscious motivation to reduce bitterness.

Examining feed preference of different pellet formulations for application to automated milking systems

Feed is often offered to a cow in the milking unit of an automated milking system. This offering provides nutrients but also acts as a reward to the cow for entering the unit. To complement the partial total mixed ration and to enable handling, flow, and delivery within this mechanized system, this offering is usually a mix of feeds that are combined and manufactured into a feed pellet. The objective of this experiment was to compare 4 different pelleting formulation strategies and measure the effects of feed preference in lactating Jersey cattle. To test the objective, a taste preference experiment was conducted with 8 multiparous lactating Jersey cattle (289 ± 25.3 d in milk, 26.0 ± 2.45 kg of milk yield, 19.36 ± 1.29 kg of dry matter intake). Four formulation strategies were tested including (1) a pellet containing feeds commonly included in the concentrate mixture of a total mixed ration, including 43.1% corn grain, 26.3% dried distillers grains, 3.18% soybean meal, and 5.6% vitamin and mineral premix (CMIX), (2) a pellet of dry corn gluten feed (CGF), (3) a pellet including feedstuffs that are considered to be highly palatable (53.2% wheat middling, 15.7% dried corn distillers grains and solubles, 15.2% cane molasses, and 1.81% oregano (FLVR), and (4) a high-energy pellet (ENG) consisting of 61% corn grain and 26.2% wheat middlings. Cows were offered 0.50 kg of each in a randomized arrangement within the feed bunk for 1 h or until the feed was fully consumed. According to the procedure, cows were offered all 4 treatments for the first 4 d, then the most preferred feed for each cow was removed, and the remaining 3 feeds were offered for 3 d. The process was repeated for the last 2 d. Feed preference was ranked from 1 to 4 with 1 being the most preferred and 4 the least. The resulting preference ranking was CGF (1.25 ± 0.463), FLVR (2.5 ± 0.926), CMIX (2.88 ± 0.835), and ENG (3.13 ± 0.991). These results were subsequently examined utilizing the Plackett-Luce analysis to examine the probability animals would choose a given pellet first based on the current data set. The analysis determined probabilities of first choice as 78.6 ± 0.601% CGF, 9.38 ± 0.438% FLVR, 4.94 ± 0.453% ENG, and 7.11 ± 0.439% CMIX. A Z-test was also conducted to determine if the percentage a treatment will be chosen first differed from the mean value of no preference at 25%. Corn gluten feed and ENG differed from the mean value while no difference was observed for FLVR and CMIX. Results suggest that animals exhibit a high degree of preference for CGF pellets and that this preference is greater than pellets containing other feed ingredients. Alternatively, cows appeared to exhibit the lowest preference for a high-energy pellet containing mostly corn and wheat middlings.

Promotion Strategy of Local Artisan-Made Product

Fashion has merged and become one of the main interests for each individual and has a personal meaning according to the personality and taste preferences of each. This holds true for fashionable shoes as well, especially for ladies. Considering how it has evolved, footwear is one of the elements of fashion that reveals the social standing of its wearers. Shoes are no longer merely a basic necessity for human existence, but they are also now inextricably linked to the demands of fashion for the ideal image. Women’s shoes are created in a variety of styles that are characterized by model, color, and shape, whose purpose varies depending on the style they wish to exhibit, along with the evolution of fashion trends. Many women are on the lookout for new shoe improvements that are feminine but also straightforward and comfortable to wear. Privet is thus active as a company involved in fashion, specifically women’s shoes, to meet the demands of the market. The company, which has been operating legally under the name CV. Privet Dwi Sentosa since October 23 2020, are produce the product made by local artisans with a variety of feminine models, however they still seem stylish and comfortable. Each Privet product is embellished with handmade features to give it a special, one-of-a-kind touch. Considering the large opportunity in the market potential and the ability of local craftsmen to produce high-quality products, Privet wants to try to expand sales distribution by offering products directly to consumers by exploring direct-to-consumer promotion strategies based on the customer preferences like many other big brands do to attract the maximum market potential.

PEMANFAATAN TEPUNG AMPAS KELAPA SEBAGAI SUBSTITUSI PEMBUATAN BOLU KERING

Processed coconut pulp, which is made into flour with rich fiber, can be used as a substitute for flour in the manufacture of dry sponge cakes. The purpose of this study was to determine the level of preference (taste, color, texture, and aroma) for each substitution of coconut dregs in processed food, namely dry sponge cake. The process of making coconut dregs flour was dried in an oven at 70 °C, mashed, and then used as a substitute for wheat flour in processed dry cakes with substitutions of 20%, 25%, 30%, 35%, and 40%. The treatment used was the addition of coconut pulp flour and wheat flour with a ratio of F1 (20% : 80%), F2 (25% : 75%), F3 (30% : 70%), F4 (35% : 65%), and F5 (40% : 60%), then analyzed for fiber content. The results of the data obtained were then analyzed using the SPSS program by testing for normality and correlation tests on the parameters of fiber content with the parameters of taste, color, texture, and aroma, and tabulated in the form of tables, residual plots, contour plots, and radar. The results of the identification of the preference level of dry sponge cake with coconut dregs flour substitution were more dominated by F1 treatment (20% coconut dregs:80% wheat flour). The fiber content in the dry sponge cake using coconut dregs flour substitution ranged from 7.01% to 11.71%. In addition, the correlation results obtained between the fiber content and the results of the preference level test indicate that the relationship between parameters has a relationship or correlation. The identification results from this study showed that the variation in coconut dreg flour substitution in the manufacture of the dry cake was greater in product samples F1 (taste, color, and texture) and F5 (aroma).

Association between composite lifestyle factors and cardiometabolic multimorbidity in Chongqing, China: A cross-sectional exploratory study in people over 45 years and older.

Modifiable lifestyle factors are considered key to the control of cardiometabolic diseases. This study aimed to explore the association between multiple lifestyle factors and cardiometabolic multimorbidity. A total of 14,968 participants were included in this cross-sectional exploratory study (mean age 54.33 years, range 45-91; 49.6% male). Pearson's Chi-square test, logistic regression, and latent class analysis were employed. We found that men with 4-5 high-risk lifestyle factors had a 2.54-fold higher risk (95% CI: 1.60-4.04) of developing multimorbidity compared to males with zero high-risk lifestyle factors. In an analysis of dietary behavior, we found that in women compared to men, over-eating (OR = 1.94, P < 0.001) and intra-meal water drinking (OR = 2.15, P < 0.001) were more likely to contribute to the development of cardiometabolic multimorbidity. In an analysis of taste preferences, men may be more sensitive to the effect of taste preferences and cardiometabolic multimorbidity risk, particularly for smoky (OR = 1.71, P < 0.001), hot (OR = 1.62, P < 0.001), and spicy (OR = 1.38, P < 0.001) tastes. Furthermore, "smoking and physical activity" and "physical activity and alcohol consumption" were men's most common high-risk lifestyle patterns. "Physical activity and dietary intake" were women's most common high-risk lifestyle patterns. A total of four common high-risk dietary behavior patterns were found in both males and females. This research reveals that the likelihood of cardiometabolic multimorbidity increases as high-risk lifestyle factors accumulate. Taste preferences and unhealthy dietary behaviors were found to be associated with an increased risk of developing cardiometabolic multimorbidity and this association differed between genders. Several common lifestyle and dietary behavior patterns suggest that patients with cardiometabolic multimorbidity may achieve better health outcomes if those with certain high-risk lifestyle patterns are identified and managed.

Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour.

Ice cream's appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream's physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g-1), antioxidant activity (98.12 µmol of TE 100 g-1), total flavonoids (5.96 mg QE 100 g-1), and total flavanols (4.01 mg QE 100 g-1). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream's organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.

C57bl/6 Mice Show Equivalent Taste Preferences toward Ruminant and Industrial Trans Fatty Acids.

Two distinct types of trans fatty acids (TFA) are found in the diet. Industrial TFA such as elaidic acid (EA) have deleterious effects on metabolic risk factors, and oppositely ruminant TFA including trans-palmitoleic acid (TPA) may have beneficial effects. The objective is to evaluate the taste preference between EA, TPA, lecithin or water. In this study, 24 female C57BL/6 mice were microchipped and placed in two separate IntelliCages®. Nano encapsulated TFA or lecithin were added to drinking water in different corners of the cage with normal diet. The study was carried out over 5 weeks, during which mice were exposed to water only (weeks 1 and 3), TFA or lecithin (week 2), and EA or TPA (weeks 4 and 5). Mice weights, corner visits, nose pokes (NP), and lick number were measured each week. The results demonstrated that mice consume more TFA, either EA or TPA, compared with lecithin. In addition, the mice licked more EA compared with TPA in one cage; conversely, in the other cage they licked more TPA compared with EA. However, when TFA positions were swapped, mice had equal licks for EA and TPA. In sum, mice preferred TFA, in equal matter compared with controls; therefore, the results demonstrate the potential for TFA-type substitution in diet.