Texture Preference Research Articles

Pengaruh Lama Fermentasi menggunakan Isolat Lactobacillus rhamnosus MY2 terhadap Karakteristik Susu Kacang Tanah (Arachis hypogaea L.)


 
 
 This research aims to identify the effect of fermentation time with Lactobacillus rhamnosus MY2 isolate on the characteristics of peanut milk and determine the right fermentation time to produce fermented peanut milk with the best characteristics. This research used a completely randomized design (CRD) with variations in fermentation time which consisted of 3, 6, 9, 12, and 15 hours. The treatment was repeated 3 times to produce 15 experimental units. The data obtained were analyzed using the analysis of variance (ANOVA) method and if the treatment had a significant effect (P<0.05) on the observed variables, then continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of fermentation time had a significant effect on the pH, total LAB, total acid, the value of preference for aroma and taste, the value of score for sour taste and viscosity, and overall acceptance but had no significant effect on protein content, fat content, the value of preference for color and texture of fermented peanut milk. The 6 hours fermentation time produce the best characteristics of fermented peanut milk with criteria pH 5.43, total LAB 8.52 Log CFU/ml, total acid 0.13%, protein content 3.27%, fat content 22.78%, the color, aroma, sour taste, texture, and overall acceptability was liked.
 
 

Pengaruh suhu dan tempat penyimpanan terhadap kadar air dan mutu organoleptik biskuit subtitusi tepung belut (Monopterus albus zuieuw)

Biscuits with eel flour substitution contained high energy and protein. Food spoilage during storage is caused by water absorption from food storage. This study examines the effect of storage on the water content of biscuits and organoleptic quality. This research was a quasi-experiment conducted by laboratory analysis of the moisture content of biscuits with the addition of eel flour (Monoptherus albus zuieuw). The experiment was conducted at Jayapura Health Polytechnic Laboratory, consisting of 3 formulas (10, 20 and 30 grams) of eel flour substitution. They were packaged using PP plastic and glass jars. The observations were conducted for seven days at temperatures of -18°C and 45°C. Organoleptic test using 17 somewhat trained panellists. Analysis using Independent T-Test. The results showed that biscuits stored at -18°C experienced an increase in water content on the seventh day. Biscuits stored in plastic packaging have a higher water content than glass jars. There was no significant difference in the water content of biscuits stored in jars and plastics (p=0,631). Organoleptic analysis showed that on the sixth day, there was a change in the preference for taste and texture stored in plastic at temperatures of 45°C. In conclusion, there was no significant difference in the moisture content of the biscuits stored in glass or plastic jars. However, there was a decrease in preference on the sixth day of plastic packaging.

Habitat Ecology, Structure Influence Diversity, and Host-Species Associations of Wild Orchids in Undisturbed and Disturbed Forests in Peninsular Malaysia

As an attempt to examine the causes of forest disturbance and degradation of the orchid community, a comparative study on diversity and ecology in eight undisturbed and ten disturbed forests in Peninsular Malaysia was conducted that varied in areas, elevations, vegetation types, and disturbance regimes. Density and individual-based rarefaction curves were used to describe the abundance. Univariate and multivariate analyses were also performed to explore the associations of species abundance with biotic and abiotic factors. The study reported 239 orchid species belonging to 65 genera. Species richness, abundance, density, and diversity of orchids varied by locality. Higher density of orchids (2.433 plants/km2) occurred in the undisturbed forests than in the disturbed forests (0.228 plants/km2). As with the character of undisturbed forests, the temperature was between 27.8 ± 0.3 °C and 31.2 ± 0.2 °C, humid (77.1 ± 1.2%–89.6 ± 0.9%), and with low light intensity (23.8 ± 3.3 μmol m−2s−1–171.7 ± 18.8 μmol m−2s−1), thus supporting the high density of the plants. Disturbed forests had higher diversity (H = 4.934 and 1-D = 0.990) and abundance (183 species of 57 genera) but were determined to be highly influenced by the higher abundance of epiphytic orchids on the fallen trees and ease of accessibility in the logged forests. Terrestrial and mycoheterotroph orchids were much lower in density and abundance in the disturbed habitat indicating a gradual reduction in their niche availability following the disturbance. Additionally, the ecology data show that the microclimate conditions of the canopy-covered forest was influenced by proximity to the logged area which had eventually reduced the orchids’ habitat quality. Furthermore, the results show that the abundance of epiphytic orchid communities was associated with the host plant characteristics. Host types and bark texture preference were apparent for the epiphytic orchid species, with certain types and textures hosting more orchid species than others. Overall results show that extreme temperature, humidity, and light intensity caused by the canopy opening inflicted damages to the habitat conditions and bark textures of the host plants and limits recolonisation of the orchids in the disturbed forests. The species diversity and density patterns of orchids in undisturbed and disturbed forests revealed in this study provide a baseline for conservationists, policy makers, and forest authorities in expanding the understanding of the forest ecology and vegetation along the disturbance gradient, forest regeneration, and criteria for plant selection for forest restoration in Peninsular Malaysia.

Effects of wood texture and color on aesthetic pleasure: two experimental studies

The texture and color on wood are key factors that influence an individual's perception of it. However, little research has been done to confirm what kind of pattern in textures and colors are more likely to evoke individual aesthetic pleasure. Therefore, twenty-four decorative wood from northern China were selected, identified, and quantified in their colors with a CR-5 Colorimeter. We picked out eight kinds of wood with optimal texture characteristics through feature-fusion wood grain recognition (FWGR) and enhanced the texture features with photoshop in VR space. The result show that, in the color dimension, woods in the hue range of 20-25 and saturation of 65-75 were considered beautiful for individual perception of aesthetic. In the texture dimension, the size of the space affects the individual's preference for texture. When the pattern of the wood ray is continuous and clear, the individual's perception of its fluidity is enhanced; while for the fuzzy and interrupted pattern of the wood ray, the individual does not follow the fluidity of the line but focuses on the overall uniformity.

STUDY OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF WET NOODLE WITH THE ADDITION OF KELAKAI LEAVES EXTRACT (Stenochlaena palustris)

Kelakai (Stenochlaena palustris (Burm F) Bedd) is a fern plant found in swampy or wetlands. This study aims to determine the effect of adding kelakai extract to the production process of wet noodles on the physicochemical properties of elasticity, water absorption, and moisture content, as well as the organoleptic properties of aroma, color, and texture, in order to determine the optimal formula for kelakai extract in making wet noodles. This study was designed using a completely randomized design (CRD), which consisted of 4 treatments, namely F0 (0%), F1 (60%), F2 (80%), and F3 (100%). The data were analyzed using the Analysis of Variance (ANOVA) statistical test with a confidence level of α = 0,05. If there is a significant difference between the treatments, then continued with the Duncan Multiply Range Test (DMRT) to test the Physico-Chemical properties, and the Kruskal-Wallis statistical test with a confidence level of α = 0,05 for the organoleptic test. If there is a significant difference between the treatments, then proceed with the Mann-Whitney follow-up test using SPSS 25. The results showed that wet noodles with the addition of kelakai extract had a significant effect on elasticity and water absorption where the more extracts, the higher the elasticity and water absorption. Besides, it also having a significant effect on water content, where the more extracts, the lower the water content. The results of the research on the preference level test or organoleptic data showed no significant effect on the panelists' preference for color, aroma and texture. In general, the F2 treatment is the most ideal formulation.

Microstructure and mechanical properties of GH5188 superalloy additively manufactured via ultrasonic-assisted laser powder bed fusion

The GH5188 superalloy was fabricated by ultrasonic vibration-assisted laser powder bed fusion (LPBF). The effect of ultrasonic vibration on surface roughness, relative density, and microstructure of ultrasonic vibration-assisted LPBF-fabricated GH5188 superalloy were analyzed. The mechanical properties, including tensile properties and microhardness of the fabricated samples, are evaluated and compared between ultrasonic vibration-assisted LPBF and LPBF without ultrasonic vibration. The results show that ultrasonic vibration significantly refines the grain and inhibits the preferred orientation of texture. The average grain size decreased from 80.91 µm to 53.02 µm with ultrasonic vibration. The maximum multiples of uniform distribution (MUD) value decreased from 10.370 to 7.696. The microhardness, tensile strength, yield strength, and elongation increased by 4.49%, 2.6%, 4.6%, and 5.6%, respectively. Grain refinement, inhibition of texture preference orientation, and the improvement of overall properties demonstrate the feasibility of ultrasonic vibration to improve LPBF forming. The investigation in this work will establish a potential way to eliminate the anisotropy and improve the quality of LPBF.

Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

To modify soft candy made of dairy goat milk could be conducted by adding salad dressing consisting of mayonnaise, yogurt drinks, and red Dragon fruit. This research was carried out to evaluate its nutritional contents and physical and organoleptic properties. This study used a completely randomized design with five treatments and four replications. They were soft candy with 0% red Dragon fruit (T0), 30% red Dragon fruit (T1), 35% red Dragon fruit (T2), 40% red Dragon fruit (T3), and 45% red Dragon fruit (T4). Data obtained were analyzed using analysis of variance (Anova). For any significant results (P<0.05), then further analysis was carried out using Duncan's Multiple Range Test (DMRT). The results showed that the treatments (T3 and T4) had a significant effect (P<0.05) on organic matter, protein, and fat contents, hence, they had no significant effect (P>0.05) on moisture and dry matter contents. The physical properties study showed that the treatments had no significant effect (P>0.05) on the density yet, a significant effect (P<0.05) on the yield. The treatment increased the panelists' preference for color (5.16 – 5.51), aroma (5.15 – 5.46), taste (5.61 – 5.69), texture (5.50 – 5.74), and tenderness (5.43 –5.70). It is concluded that the soft candy with 30% red Dragon fruit is the preferred one.

Development of Food Preference during Early Childhood: Investigation of Age Differences in Food Texture Preferences

Development of Food Preference during Early Childhood: Investigation of Age Differences in Food Texture Preferences

곤약을 첨가한 전약의 품질 특성

This study sought to investigate the quality characteristics of Jeonyak according to the quantities of Konjac gel added. The Jeonyak samples were prepared with different quantities viz. 0%, 25%, 50%, 75%, and 100% of Konjac gel, together with jujube and honey. Total soluble solid content, color, pH, and texture of the samples were analyzed and a sensory evaluation was carried out. It was observed that moisture content, total soluble solid content, pH, and color decreased as the amount of Konjac gel added increased (p＜0.05). Also, as for the texture properties, hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness all decreased significantly (p＜0.05). The sensory evaluation confirmed that the samples with the addition of 25% Konjac gel showed the highest overall acceptance and texture preference. Through this study, the possibility of developing Jeonyak with the addition of Konjac was confirmed. These results provide useful data for the development of traditional food as a suitable form to the taste of people in modern society.

FORTIFICATION OF PROTEIN HYDROLYZATE OF MUJAIR FISH (Tilapia mossambica) IN EYEK-ENYEK (Cassava crackers)

This study aims to determine the best-enriched formula for tilapia fish using an analysis of chemical and organoleptic characteristics. The research was carried out at the Chemical Laboratory of Pakuan University, Bogor from March to May 2021. The method used was an experimental method with six additional treatments of tilapia protein hydrolyzate, namely 0%, 2.5%, 5%, 7.5%, 10% and 12.5% with 20 semi-trained panelists as replicates. The observed variables consisted of the hydrolyzed protein yield of African catfish, the panelists' preference for color, texture, and taste of geeks, and a proximate test on water content, ash content and insoluble ash in acids, proteins, fats, and carbohydrates. The level of liking was calculated by Friedman Test, after which followed by Bayes Test to find out the best formula with the addition of tilapia fish protein hydrolyzate. The results showed that the addition of tilapia protein hydrolyzate in the research was still considered favorable, but the preferred treatment was the addition of 5% tilapia protein hydrolyzate, from some characteristics such as: better appearance, better texture, taste and aroma 7 (preferred), moisture 6.1% content, ash content 1.9%, acid insoluble ash content 0.17%, protein content 6.2%, and carbohydrates content 84.9%.

The Effect of Using Secang (Caesalpinia secang Linn) Infusion on the Organoleptic Quality of Chicken Sausage

This study aims to determine the effect of using Secang infusion (Caesalpinia secang Linn) on the organoleptic quality of chicken sausages and determine the optimal level of adding Secang infusion on the organoleptic quality of chicken sausages. This research was carried out in 30 days at the Laboratory of the Faculty of Animal Husbandry, University of Jambi. This study used a randomized block design (RBD) which consisted of 4 treatments and 30 replications (panelists). The concentration of Secang infusion used was 0%, 5%, 10%, and 15%. The variables observed in this study were the value of organoleptic quality, which included color, aroma, taste, texture, and elasticity. The data obtained were analyzed by analysis of variance (ANOVA). If it had a significant effect, it continued with Duncan's test. The results showed that the use of Secang infusion on chicken sausage had a very significant effect (P<0.01) on color but had no effect (P>0.05) on aroma, taste, texture, and elasticity. The higher the concentration of Secang infusion, the more preferred the sausage color will be. It can be concluded that the processing of chicken sausage with the addition of Secang infusion at 10% and 15% level produced the preferred color of the panelist's preference level compared to the 0% and 5% levels. Still, the addition of Secang in the processing of chicken sausage did not make a difference to the level of preference for aroma, taste, texture, and suppleness.

Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar. Therefore, researchers consider it necessary to conduct research related to the physical and sensory characteristics of food bars based on beneng taro, mocaf and soy protein isolate as one of food diversification, as well as the best formulation and roasting temperature of the food bar. This study used a completely randomized split plot design with two factors, namely roasting temperature and ingredients formulation. The L* value, a* value, and texture were all significantly impacted by the roasting temperature, according to the results. Meanwhile, the L*, a*, and b* values were significantly impacted by the addition of beneng taro flour and soy protein isolate. The a* value, b* value, as well as the panelists' evaluation of the color, texture, and overall parameters are significantly impacted by the interaction between the two factors. The formulas for the chosen food bars contained 30% taro flour and 70% soy protein isolate, and they were baked at 140 °C (S 2 R 2 ) with the following characteristics: texture 26,59 N; L* value 46,75; a* 14,99; b* 32,17; and the value of preference for color, taste, aroma, texture and overall is 2,23; 2,10; 2,23; 2,15; and 2,25.

Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs

ABSTRACT This study examined the effects of two fat-to-lean ratios (7:3 and 6:4) and five cooking times (30 min, 60 min, 90 min, 120 min and 150 min) on water migration in and the nutritional quality and fatty acid composition of traditional Chinese pork meatballs. Accordingly, this work has established a quality control reference for the industrial-scale research and development of pork meatball production. Low-field nuclear magnetic resonance was used to determine the distribution and migration of water in pork meatballs during the cooking process, and gas chromatography–mass spectrometry was used to determine the fatty acid composition of pork meatballs. The results show that the water in pork meatballs migrated and thus became more strongly bound as the cooking time increased. The relaxation time of water in pork meatballs with a fat-to-lean ratio of 7:3 was significantly higher than that of water in pork meatballs with a fat-to-lean ratio of 6:4 (P < .05). The length of cooking time did not have a significant effect on the protein or fat content of pork meatballs (P > .05). When the pork meatballs were cooked for 150 min, the calorie value of pork meatballs with a fat-to-lean ratio of 7:3 was significantly greater than that of pork meatballs with a fat-to-lean ratio of 6:4. The hardness and tenderness of pork meatballs with a fat-to-lean ratio of 7:3 were significantly lower than those of pork meatball with a fat-to-lean ratio of 6:4 (P < .05), but the elasticity and chewiness of the former were greater than that of the latter. During cooking, the improvement in the thiobarbituric acid reactive substances (fat oxidation) value of pork meatballs with a fat-to-lean ratio of 6:4 was greater than that of pork meatballs with a fat-to-lean ratio of 7:3. The main fatty acids in both types of pork meatballs were oleic acid (C18:1 n9c), linoleic acid (C18: 2), palmitic acid (C16:0) and stearic acid (C18:0), with oleic acid (C18:1n9c) being predominant. These results show that in terms of taste and textural requirements, and unsaturated fatty acid content, pork meatballs with a fat-to-lean ratio of 7:3 and a cooking time of 150 min can best meet the texture preferences and nutritional needs of consumers.

Hedonic Profile and Spoilage Detection of Mackerel Tuna Fish Balls Preserved with Coconut Shell Liquid Smoke During Storage

The processing of mackerel tuna-based food products is still very limited, so efforts to diversify other mackerel tuna-based food products are needed. One of the products that can be made from fish meat is fishballs. Fishballs are a nutrient-rich product with a high-water content so that the product quickly became spoilage when stored at room temperatures. Liquid smoke is reported to have been used as a natural preservative. However, there are no reports regarding mackerel tuna fishballs that soaking in coconut shell liquid smoke could affect the consumer's preference on hendonic properties such as color, aroma, taste and texture. The product was analyzed using hedonic test is a test for color, aroma, taste, texture. The data was analyzed descriptively. The result shows that color preference of average 3.92 (likes), aroma preference of average 3.22 (likes), taste preference of average 3.81 (likes), and texture preference of average 3.26 (likes). Based on spoilage detection which shows spoilage characteristics such as off odor, off flavor, and acidity so that shelf life of mackerel tuna fishballs preserved with coconut shell liquid smoke predicted less than 5 days and more than three days at room temperatures. Keywords: Euthynnus Affinis, Organoleptic, Sensory-Based Detection, Food Diversification

Pengaruh Penambahan Rempah Ketumbar (Coriandrum Sativum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik

Coriander (Coriandrum sativum L.) is a spice known to have active ingredients, one of which is anti-cholesterol. Some regions use coriander as an ingredient in making beef rendang. The purpose of this study was to determine the level of preference for color, meat texture, seasoning texture, taste and aroma of beef rendang made using six variations of the addition of coriander rhizome, namely with levels: 0, 1, 2, 3, 4 and 5 grams/500 grams. beef. The organoleptic test method uses the hedonic test, namely the level of preference test with 40 panelists of UNP chemistry students 2020. The hedonic test results show that, the addition of coriander seasoning to beef rendang in general there is no significant change (p&gt; 0.05) to the original rendang.

A forced-choice pictographic method to measure food texture preferences among schoolchildren

Methods for measuring food texture preferences in children are based on forced-choice questionnaires where children select their preferred texture within food pairs. However, the validity of these methods has not been well documented. This study aims to develop and validate a questionnaire based on pictographic drawings of 12 pairs of foods differing in hardness or particle content. Children aged 7 to 10 years (n = 97) completed the questionnaire. Three weeks later, a subgroup of these children (n = 75) performed a paired comparison preference test using actual food stimuli corresponding to 6 food pairs in the questionnaire and an acceptance test on two foods varying in the level of hardness (cheese) or particle content (yogurt). Another group of the children (n = 21) was retested with the questionnaire. The average probability of agreement between children’s choices in the questionnaire and paired-preference test was 0.67, while the retesting was 0.83. In both assessments, the agreement probability was significantly above the chance level, and there was no significant effect of food pair, age or gender. The questionnaire results revealed differences in preferences for the two textural dimensions. Children showed a lack of a common pattern of hardness preference but a preference for foods without particles. Individual differences in particle preferences were related to food neophobia level, and liking of yogurt varying in the amount of added fruit pieces. The results demonstrated the validity and usefulness of the forced-choice pictographic method to study differences in children’s texture preferences.

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan

Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p&lt;0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p&gt;0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p&lt;0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p&gt;0.05).

Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian

Spirulina platensis is a vegetable protein source that may improve the quality of food product. The objective of this study was to determine the effect of addition S. platensis on analog meat at concentrations of 0, 10, 20, and 30% and to determine the best concentration of addition S. platensis on meat analogs preferred by the panelists. The processing of meat analogs used steaming method at 100°C for 30 minutes. The researched method applied a completely randomized design. The analog meat samples were analyzed in terms of protein content, protein digestibility, moisture content, texture, color, and hedonic tests. The highest protein content and protein digestibility was at concentrations of S. platensis 30%, 32.24 and 62%. The moisture content obtained at 30% concentration was 54.70%, and the texture at 30% concentration was 1.53 N which resembles the texture of animal meat. Analog meat preferred by panelist was at concentration of 20% which had a texture preference of score of 6.33; aroma 5.00 and taste 6.33 from the average 30 panelist score and had a confidence interval value of 5.56&lt;µ&lt;6.22.

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks.

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.

Acceptability of Prednisolone in an Open-Label Randomised Cross-Over Study-Focus on Formulation in Children.

Developing acceptable medicines for children is a complicated task. Several factors must be considered, including age, physiology, texture preference, formulation, and legal framework among others. In the development of new paediatric medicines, these factors are assessed. However, for older medicines, e.g., prednisolone, acceptability is still a challenge. This study was an open-label randomised three-arm cross-over study investigating different formulations of prednisolone (crushed tablets, whole tablets, and oral solution) in paediatric patients with asthma and asthma-like symptoms. Participants were randomised into two different formulations on two consecutive days. For each formulation, the child or caregiver was asked to evaluate acceptability using a modified five-point Wong Baker Face scale. An analysis of variance (ANOVA) model was used to test for significance. For the 41 children, included mean age was 4.7 years (SD ± 3.6), and mean weight was 21 kg (SD ± 10.8). Sixty-one percent were boys. The participants were divided accordingly into three age groups: 6 to 23 months (N = 11), 2 to 5 years (N = 14), and 6–11 years (N = 16). The overall acceptability was low, with only 23 out of 71 scores rating the treatment either 1 or 2 (32%). The ANOVA test showed a significant difference in acceptability score between crushed tablets and whole tablets (p < 0.003). The mean acceptability score for the crushed tablet was the least favourable at 3.9 compared to oral solution (3.1), oro-dispersible tablet (2.8), and whole tablets (2.4). This is problematic in long-term treatment and for the youngest children who cannot swallow tablets. The improvement of age-appropriate and acceptable formulations is necessary.