Taste Preferences Research Articles

Sorghum Sticks (Sorghum bicolor) with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)

Purpose: The study aims to determine the combination of selected treatments in the proportion of sorghum flour: wheat and the amount of dumbo catfish meal and the financial feasibility of the sorghum stick business.
 Design/methodology/approach: The study used a Group Randomized Design (RAK) factorial pattern with factor (P) proportion of sorghum flour: wheat (P1 = 25:75, P2 = 50:50, and P3 = 75:25) and factor (K) concentration of dumbo catfish meal (K1 = 20% and K2 = 30%), with three repeats. Observations in the study include analysis of protein, fat, water, ash, total and carbohydrate levels, yield tests, developmental tests, and organoleptic tests, including preferences for colour, aroma, taste, crispness, and texture. Data processing of protein, fat, water, ash, carbohydrate, yield, and growth values is analyzed using fingerprints (ANOVA). If there is a fundamental difference, it will be continued with the Duncan test with a confidence level of 95%. Organoleptic test data uses the Friedman test. Alternative selection is done to determine the selected treatment using the Expected Value method. The Weight test method is carried out to determine the importance of the weight of each parameter. The financial feasibility of the sorghum stick business in this study uses the BEP (Break Even Point), NPV (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period) methods.
 Findings: Based on the study's results, the P1K2 treatment (proportion of sorghum flour: wheat flour 40:60 and dumbo catfish flour concentration 30%) became the selected treatment with an expectation value of 8.20. This treatment yields 74.92%, water content 12.59%, ash content 3.65%, protein content 8.99%, fat content 19.49%, carbohydrate content 55.28%, and development power 95.58%. It has a total percentage of liking for colour 96.7%, aroma 94.5%, taste 88.9%, and texture 98.9%. The results of the financial analysis of sorghum sticks are worthy of development, with BEP parameters of 20,623 packs equivalent to IDR 408,294,154.00, NPV of IDR 116,980,531.71, IRR reaching 17.79%, PP 3 years 3 months.
 Research limitations/implications: This research is specifically for the development of a sorghum stick product entrepreneurial with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)
 Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted to continue to support food security

Viabilitas Weissella confusa F213 Pada Sari Buah Terung Belanda (Solanum betaceanum Cav.) Terfermentasi dan Karakteristiknya Selama Penyimpanan


 
 
 This research was conducted to knowing the storage time of fermented tamarillo juice with Weissella confusa F213 which still can be categorized as a probiotic drink and has good characteristics. This study used a completely randomized design (CRD) with factor treatment storage time of 0, 5, 10, 15, 20, 25, and 30 days. The treatment was repeated 3 times resulting in 21 experimental units and the data were analysed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The results showed that probiotic tamarillo juice can still be categorized as a probiotic drink until 30 days of storage at cold temperatures (4oC) with good characteristics, namely total LAB 7.26 Log CFU / ml, total acid 0.379%, total sugar 15.49%, pH 4.1, TSS 10 oBrix, slightly preferred aroma and colour and preferred overall taste and acceptance.
 
 

Diet, Supplementation and Nutritional Habits of Climbers in High Mountain Conditions.

Appropriate nutritional preparation for a high-mountain expedition can contribute to the prevention of nutritional deficiencies affecting the deterioration of health and performance. The aim of the study was to analyze the dietary habits, supplementation and nutritional value of diets of high mountain climbers. The study group consisted of 28 men (average age 33.12 ± 5.96 years), taking part in summer mountaineering expeditions at an altitude above 3000 m above sea level, lasting at least 3 weeks. Food groups consumed with low frequency during the expedition include vegetables, fruits, eggs, milk and milk products, butter and cream, fish and meat. The energy demand of the study participants was 4559.5 ± 425 kcal, and the energy supply was 2776.8 ± 878 kcal. The participants provided 79.6 ± 18.5 g of protein (1.1 ± 0.3 g protein/kg bw), 374.0 ± 164.5 g of carbohydrates (5.3 ± 2.5 g/kg bw) and 110.7 ± 31.7 g of fat (1.6 ± 0.5 g/kg bw) in the diet. The climbers' diet was low in calories, the protein supply was too low, and the fat supply was too high. There is a need to develop nutritional and supplementation recommendations that would serve as guidelines for climbers, improving their well-being and exercise capacity in severe high-mountain conditions, which would take their individual taste preferences into account.

LEADING TRENDS OF FORMATION ENVIRONMENTAL DESIGN INTERIORS MODERN TRADE AND ENTERTAINMENT COMPLEXES

The environmental trends of interior design of modern shopping and entertainment centers are highlighted. The ways of solving modern problems of forming the architecture of internal spaces of this type of structures with the help of ecological design are determined. This requires: forecasting the "life" of the object at all stages – from construction to disposal using the latest technologies and energy saving, saving natural resources and energy, the use of waste-free technologies and eco-materials, ensuring a comfortable microclimate and environmental waste disposal. Thanks to the use of eco-trends in the interior design of shopping and entertainment complexes, the creation of a compositionally unified, balanced, harmoniously holistic, artistic and expressive interior space is achieved, which also meets the complex of utilitarian and functional, ergonomic, structural, economic and technological requirements. Environmental design of interiors is a leading trend in the design of modern interiors of shopping and entertainment complexes, since its objects provide a comfortable physiological and psychological state of visitors, form a respect for natural resources and taste preferences of people, their consumer attitudes, worldview and aesthetic ideals, that is, ecological culture population. The ecological design of the interiors of shopping and entertainment centers is an important competitive advantage, affects their attendance, makes it possible to get new tenants, attract more visitors and, as a result, increase income. The use of modern eco-trends in the design of the interiors of buildings of this type allows modern architects to obtain fresh solutions and creative approaches to solving design problems that can satisfy the needs of even the most demanding customers of modern shopping and entertainment complexes.

Substitution of chayote, dragon fruit peel, and kepok banana peel on nutrient content and sensory of Vegetable Leather as high fiber snack

Consumption of vegetables and fruit in school-age children, which is still less than the recommended five servings/day in 2018, can increase the risk of nutritional problems in children due to low fiber consumption, leading to obesity. High-fiber snacks made from local food can be a solution. However, the availability is still limited. This research aims to develop snack products from chayote, dragon fruit peel, and Kepok banana peel. This quasi-experimental study was conducted from April 2021 to August 2022 at Saraswanti Indo Genetech Chemistry Laboratorium in Bogor. The sample consists of moderately trained panelists, as many as 30 people. There were four concentration formulations of chayote, dragon fruit peel, and Kepok banana peel. Data were analyzed using One Way Anova and followed by Duncan Multiple Range Test (DMRT). The result shows significant differences in color (p= 0,000), taste (p= 0,000), texture (p= 0,000), and overall preference level between formulations (p= 0,002). The selected F2 contains a water content of 18,25%, ash content of 3,12%, protein of 2,82%, fat of 0,28%, carbohydrates of 75,53%, dietary fiber of 10,48 %, and a total plate count of 30 colonies/g. In conclusion, the F2 tends to be more liked by the panelists and can be considered high in fiber.

Эстетическое и чувственное, или Почему искусство часто сравнивают с вином

In the present article, using the well-known analogy between the perception of art and the perception of wine proposed by M. Friedländer, the grounds for such a comparability are considered. Nowadays, wine and art are investment objects and behave similarly on the market, differing with similar volatility, needing provenance confirmation, support from experts, victimized by falsifiers and so on. Nevertheless, the most interesting area for comparison is that of perceiving elite wines and the most outstanding works of art. However, the most inter-esting area for comparison is that of perceiving elite wines and the most outstanding works of art. Empirical studies intended to raise awareness that it is impossible to distinguish one superlative from another superlative, both in the realm of the sensual and in the realm of the aesthetic. Nevertheless, this incomparability of the in-comparable, which modern science understands as a discovery, was known to aesthetics at least in the time of E. Burke. The modern cultural situation is characterized by the fact that the results of private taste preferences influence economic processes.

Impact of a moulded pureed diet on taste, appearance, recognisability, and overall liking among patients in an acute hospital.

Hospital meals potentially influence patients' nutritional, physical, and emotional well-being during their admission. Patients on pureed diets report poorer meal satisfaction, due to taste, appearance, and recognisability, potentially impacting on their nutritional status. This study compared whether a moulded pureed diet made from modified maize starch led to improved taste, appearance, recognisability, and overall liking, compared to an unmoulded pureed diet made from potato starch in an acute hospital. Patients on texture-modified diets were recruited and presented with two pureed diets - unmoulded and moulded. Participants were asked to identify meat and vegetable dishes prior to eating. After the meal, participants indicated their diet preference in terms of appearance, taste, and overall liking. 145 participants were recruited, of which 126 completed data collection. 86% correctly identified moulded meat dishes, 69% correctly identified moulded vegetable dishes, with an overall 77% accuracy in identifying moulded puree side dishes. On unmoulded puree side dishes, participants correctly identified 25% of meat dishes, 4% of vegetable dishes, with an overall accuracy of 14%. In terms of preference, the moulded puree was preferred, with 81% for appearance, 76% for taste and 75% for overall preference. When participants had differing preferences for appearance and taste (e.g., prefers unmoulded puree appearance and moulded puree taste), 95% of them subsequently aligned their overall preference with their taste preference (i.e., overall preferred moulded pureed diet). This suggests that taste has a stronger influence on overall preference compared to appearance. Findings indicate that a moulded pureed diet made from modified maize starch led to improved recognisability, taste, appearance, and overall liking compared to an unmoulded pureed diet made from potato starch. Taste had a stronger influence on overall preference compared to appearance. These findings capture patient preferences and may have implications on how hospital pureed diets may be improved, potentially improving patient nutrition and health outcomes.

Improving the quality of sterilised silkworm (Bombyx mori) pupae fortified chicken bread spread using different binders

Abstract This study aimed to improve the quality of sterilised chicken bread spread (S-BS) fortified with silkworm pupae using binders (soy protein isolate (SP) and sodium caseinate (SC)). The characteristics of pasteurised chicken bread spread (P-BS) and S-BS were studied. S-BS was browner than P-BS, as indicated by the higher b* value. The higher total expressible fluid (TEF) in S-BS resulted in lower stickiness and spreadability values than those in P-BS, resulting in lower scores for appearance, taste, and overall preference for S-BS. Optimised types (SP and SC) and levels (0% (control), 1%, 2%, 3%, and 4%) of binders for improving S-BS quality were evaluated. The TEF of S-BS significantly decreased with increased SP and SC levels (). SP showed a higher capacity to reduce TEF in S-BS than SC. Increased binder levels resulted in higher shear resistance during compression than the control sample, as indicated by the higher firmness, stickiness, and spreadability. The scores for appearance, colour, texture, and overall preference of S-BS with SC were higher than those of the sample with SP. The suitable binder level was 2% to improve the S-BS quality. The highest preference was shown for S-BS with 2% SC for all sensory attributes.

How sweet is too sweet? Measuring sweet taste preferences and liking in familiar and unfamiliar foods amongst Dutch consumers

Sweet taste preference and liking have been assessed with various methods, yet there is no consensus in the literature on which method is most sensitive across a range of foods. The current studies explored several methods to assess sweet taste preference, liking and perceived intensity across various familiar and unfamiliar foods in Dutch consumers. In experiment 1, five different sweet foods, each with five sweetness concentration levels were evaluated on preference, liking and perceived intensity, using two methods for measuring liking and preference: ranking (n = 10), rating (n = 10); one for measuring perceived intensity: rating (n = 10); and one combining preference, liking and perceived intensity: structured napping (n = 10). The ranking method, despite having the highest discriminative power, gave no indication of inter-sample spacing nor absolute scores. In subsequent studies, ranking was thus combined with rating as “Ranking on a scale” (RoS). Experiments 2 (N = 31), 3 (N = 28) and 4 (N = 28) tested the RoS method across various familiar and unfamiliar foods and/or food forms. In Experiments 2 and 4, inverted-U-shaped hedonic responses were observed for all foods, and differences in preference for different sweetness concentration levels were detected. Experiments 3 and 4 showed that familiar foods were more liked than unfamiliar ones across all sweetness levels (Experiment 3 (F(1,1322) = 14.8, p <.001); Experiment 4 (F(1,803) = 38.1, p <.001)). Hence, RoS seems to be a viable method for assessing sweet taste preferences in both familiar and unfamiliar foods, among consumers. In future work we will apply this method to better understand the role of sweet taste exposure on preferences for a range of sweet foods.

Effect of Mango Puree (Mangifera Indica L) and Pineapple Puree (Ananas Comosus (L.) Merr) Balance on the Characteristics of Fruit Leather Produced

Fruit leather is one type of food that can be used as an alternative to processed food made from fruits. Some of the fruits that can be processed into fruit leather are harum manis mango and pineapple. The purpose of the study is to find out the right balance between mango and pineapple so as to produce fruit leather with good characteristics. The research was carried out at the Chemical Laboratory and Food Processing Laboratory, Faculty of Agriculture, Ma'soem University in the second week of June to the second week of August 2022. The method used in this study is a Randomized Block Design (RAK) method which consisted of 6 treatments and each was repeated 4 times. The treatment is Mango: Pineapple A(0:100), B(20:80), C(40:60), D(60:40), E(80:20), F(100:0). The analysis in this study includes chemical tests and organoleptic tests. Chemical tests consist of analysis of water content and total dissolved solids while organoleptic tests are carried out on the level of preference for color, taste, aroma, and texture. The results showed that the balance of mango and pineapple puree had a significant effect on water content, total dissolved solids, and level of preference for fruit leather texture. Meanwhile, the level of preference for the color, taste and aroma of fruit leather was not significantly different. The organoleptic D(60:40) balance produced the best level of taste and aroma preference.

Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts.

The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers' culinary preferences when presented with a choice between two contrasting types of vinegar-specifically, black vinegar and balsamic vinegar-as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants' culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.

Resting energy metabolism and sweet taste preference during the menstrual cycle in healthy women.

Differences in blood concentration of sex hormones in the follicular (FP) and luteal (LP) phases may influence energy metabolism in women. We compared fasting energy metabolism and sweet taste preference on a representative day of the FP and LP in twenty healthy women (25·3 (sd 5·1) years, BMI: 22·2 (sd 2·2) kg/m2) with regular self-reported menses and without the use of hormonal contraceptives. From the self-reported duration of the three prior menstrual cycles, the predicted FP and LP visits were scheduled for days 5-12 and 20-25 after menses, respectively. The order of the FP and LP visits was randomly assigned. On each visit, RMR and RQ by indirect calorimetry, sweet taste preference by the Monell two-series forced-choice tracking procedure, serum fibroblast growth factor 21 by a commercial ELISA (FGF21, a liver-derived protein with action in energy balance, fuel oxidation and sugar preference) and dietary food intake by a 24-h dietary recall were determined. Serum progesterone and oestradiol concentrations displayed the expected differences between phases. RMR was lower in the FP v. LP (5042 (sd 460) v. 5197 (sd 490) kJ/d, respectively; P = 0·04; Cohen effect size, d rm = 0·33), while RQ showed borderline significant higher values (0·84 (sd 0·05) v. 0·81 (sd 0·05), respectively; P = 0·07; d rm = 0·62). Also, in the FP v. LP, sweet taste preference was lower (12 (sd 8) v. 16 (sd 9) %; P = 0·04; d rm = 0·47) concomitant with higher serum FGF21 concentration (294 (sd 164) v. 197 (sd 104) pg/ml; P < 0·01; d rm = 0·66). The menstrual cycle is associated with changes in energy expenditure, sweet taste preference and oxidative fuel partitioning.

Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.)

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.

Identification of HuSWEET Family in Pitaya (Hylocereus undatus) and Key Roles of HuSWEET12a and HuSWEET13d in Sugar Accumulation.

The sugar composition and content of fruit have a significant impact on their flavor and taste. In pitaya, or dragon fruit, sweetness is a crucial determinant of fruit taste and consumer preference. The sugars will eventually be exported transporters (SWEETs), a novel group of sugar transporters that have various physiological functions, including phloem loading, seed filling, nectar secretion, and fruit development. However, the role of SWEETs in sugar accumulation in pitaya fruit is not yet clear. Here, we identified 19 potential members (HuSWEET genes) of the SWEET family in pitaya and analyzed their conserved motifs, physiochemical characteristics, chromosomal distribution, gene structure, and phylogenetic relationship. Seven highly conserved α-helical transmembrane domains (7-TMs) were found, and the HuSWEET proteins can be divided into three clades based on the phylogenetic analysis. Interestingly, we found two HuSWEET genes, HuSWEET12a and HuSWEET13d, that showed strong preferential expressions in fruits and an upward trend during fruit maturation, suggesting they have key roles in sugar accumulation in pitaya. This can be further roughly demonstrated by the fact that transgenic tomato plants overexpressing HuSWEET12a/13d accumulated high levels of sugar in the mature fruit. Together, our result provides new insights into the regulation of sugar accumulation by SWEET family genes in pitaya fruit, which also set a crucial basis for the further functional study of the HuSWEETs.

Using the health belief model to understand the factors influencing the perceptions of people of Chinese ancestry about reducing salt consumption for hypertension prevention: A cross-sectional study.

High-salt diets are linked to hypertension. Chinese people in Australia, are at increased risk of hypertension due to the combination of routine addition of high quantities of salt to food during cooking and high salt levels in processed western foods. There is a scarcity of salt-related behavioural studies on this population group. This study aimed to explore the habitual salt consumption of Chinese Australians and factors that influence their perceptions about sustaining salt-related behavioural changes for hypertension prevention. A cross-sectional descriptive study using an adapted Determinants of Salt-Restriction Behaviour Questionnaire was conducted on 188 Chinese Australians. A non-probability sampling method was used to attract participants from different parts of Australia. Statistical analyses such as descriptive analysis, t-tests and Pearson correlation tests were performed in the study. Over 97% of participants did not measure the amount of salt added to their meals. Many participants reported that salt was added to their meals based on their experience (39.4%) and food taste (31.9%). Over 80% of participants did not know the recommended level of daily salt consumption. Although salt-related knowledge had no significant correlation with individuals' salty food taste preferences, there were significant correlations with the perceptions of the severity of disease and health benefits of reducing salt consumption (p = .001 and < .001 respectively). People with stronger salty taste preferences perceived a higher level of health threat than people with lighter salty taste preferences (p = .003). Findings from this study show that knowledge about salt-reduction alone had no significant effects on salt-related behaviours. Adequate culturally relevant practice-based education in salt-reduction strategies may facilitate salt-related behavioural changes in Chinese Australians. Overall, single young Chinese Australian men with stronger salty taste preferences is the group who needs salt reduction interventions the most.

Development of taste perception and complementary foods: A review

Breast milk meets the needs of a 6-month-old child in macronutrients (proteins, fats, carbohydrates) almost entirely, while in minerals and trace elements only partially. Complementary feeding is the stage of development of the child's eating behavior when its diet expands due to the introduction of additional products. The model of human eating behavior is formed in infancy and early childhood when stable taste preferences and attitudes to eating (regimen, serving size, table culture) are established. The European and North American Nutrition Committees, in their resolution (2008), noted that the timing of the introduction of complementary foods for breastfed and bottle-fed infants should be the same: no earlier than week 17 and no later than week 26. The age to introduce complementary foods in Russia is 4-6 months and 5.5 months in breastfed infants. Due to the intensive growth and increased physical activity of the child, it is advisable to use milk porridges as one of the main types of complementary foods necessary for children at 4–5 months to provide an additional (relative to human milk or its substitutes) amount of protein, energy, minerals, and vitamins. In recent years, ready-to-use liquid cereals have become popular. Due to the carbohydrate component of cereals, which promotes longer satiety, they can be given to young children before bedtime.

The Effect of Egg Yolk on the Physical and Organoleptic Properties of Mayonnaise from Virgin Coconut Oil and Coconut Water

Mayonnaise is a semi-solid food ingredient produced by mixing vegetable oil with an emulsifier consisting of vinegar and egg yolks, and sugar or salt can also be added to taste. The purpose of this study was to evaluate the effect of egg yolk on the physical and organoleptic properties of mayonnaise made of virgin coconut oil (VCO) and coconut water. Mayonnaise is typically produced by mixing egg yolk (0, 5, 7, 9, 11) %, salt, sugar, xanthan gum, mustard, lime, coconut water and VCO (coconut water : VCO ratio = 4:1). Furthermore, homogenization was carried out using ultra turrax for 4 minutes at 15000 rpm until mayonnaise was formed. Analysis was carried out on viscosity, stability, organoleptic tests (color, taste, aroma, and texture) and chemical tests (moisture/water content, fat content, and protein content) as well as total plate number. The results showed that mayonnaise made of virgin coconut oil had stable properties. The highest viscosity value was 1040 cP in the concentration of 7% egg yolk. An increase in egg yolk content decreases the viscosity of mayonnaise. In organoleptic testing, it was found that the combination of coconut water and 7% egg yolk had a neutral preference for taste. For the color aspect, the results found were included in the like category, while for the aroma aspect, the results was included in the neutral category. The result found was classified as like for texture aspect. When compared to SNI 01-4473-1998, mayonnaise with a combination of coconut water and 7% egg yolk had a water content of 76.75% higher than SNI (max 30%), fat content 12.49% lower than SNI (min 65%), protein content 2.21% meets SNI requirements (min 0.9%), and total plate count (TPC) 2.7x102 colonies/gr meets SNI standards (max 1x104 colonies/g). Therefore, the mayonnaise produced in this study is classified as low fat.

Effects of sleep restriction on food intake and appetite under free-living conditions: A randomized crossover trial

To investigate changes in subjective psychological factors and dietary intake during sleep restriction, we carried out a randomized crossover trial with a 3-day sleep restriction condition (SR; 5 h of sleep) and control sleep condition (CS; 8 h of sleep). Days 3 and 4 involved free-living and laboratory (in the morning) conditions, respectively. Subjective psychological factors (hunger, appetite, desire for sweets and fatty foods, sleepiness, and fatigue) were assessed using a 0.0–10.0 cm visual analog scale (VAS) every hour throughout the day on day 3, and at 8:00 a.m. on day 4. Dietary intake on day 3 was assessed on the basis of the food purchased and eaten. Fasting blood samples were collected at 8:00 a.m. on day 4. Dietary intake during the ad libitum breakfast was assessed on day 4. The participants were 13 women and 11 men (mean age, 21.4 ± 1.0 years; mean body mass index, 19.8 ± 1.7 kg/m2). The areas under the curve 0–16 h after waking for hunger, desire for fatty foods, sleepiness, and fatigue were higher in the SR than CS on day 3 (P < 0.05). Energy and carbohydrate intakes from snacks (daytime and nighttime) on day 3 were higher in the SR than CS (P < 0.05) but total dietary intake on day 3 was not different between the conditions (P > 0.05). The 2-arachidonoylglycerol level was different between the conditions (P < 0.05), but was not associated with sweet taste preference, dietary intake, or the active ghrelin level on day 4 (P > 0.05). In conclusion, ratings for subjective psychological factors and energy and carbohydrate intakes from snacks increased in association with sleep restriction under free-living conditions.

UJI DAYA TERIMA NUGGET TEMPE DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI MAKANAN ALTERNATIF PENGGANTI DAGING

The nuggets sold in the market are usually made from chicken or beef. However, processed nugget products made from animal protein, namely using chicken and beef, have a high fat content and low fiber, therefore it is necessary to innovate by diversifying animal-based foods with plant-based foods in processed nuggets. This study aims to determine the acceptability of tempe nuggets with the addition of oyster mushrooms as an alternative food to replace meat. The method used in this study was a randomized block design (RBD) which consisted of three treatment levels: P0 = 100% tempeh; P1 = 75% tempe : 25% oyster mushrooms; P2 = 50% tempe : 50% oyster mushrooms; P3 = 25% tempe : 75% oyster mushrooms. Tempe nuggets power test with the addition of oyster mushrooms was carried out using an organoleptic test consisting of 20 panelists with a numerical scale of 5 = very like; 4 = likes; 3 = somewhat like (ordinary); 2=dislike and 1=dislike very much. The P2 treatment, namely 50% tempeh and 50% oyster mushrooms, had the panelist's average preference for taste, aroma, texture and friability of tempeh nuget with the highest value. This could be because the composition might be very good when compared to other compositions.

PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.