Sensory Test Results Research Articles

Quantitative and qualitative sensory testing results are associated with numbness rather than neuropathic pain in patients with post-implant trigeminal neuropathy: a cross-sectional pilot study

Purpose: This study aimed to characterize the sensory profile of patients with post-implant trigeminal neuropathy and identify the association between subjective symptoms and objective signs including psychophysical testing and radiographic imaging. This study further evaluated to the association between quantitative sensory testing (QST)/qualitative sensory testing (QualST) and the severity of nerve injury graded by radiographic imaging.Materials and methods: This retrospective study included 34 patients diagnosed with post-implant trigeminal neuropathy. Data on the neuropathic pain symptom inventory (NPSI), thermal and electric QST, bedside QualST, and cone beam computed tomography (CBCT) was collected and the association between these variables were analysed.Results: Numbness was the most common subjective symptom and evoked pain was the most frequent neuropathic pain. There was no significant correlation between negative and positive symptoms. Spearman’s rank correlation analyses indicated that objective findings including QST/QualST correlated with a sensory loss profile rather than a gain of function profile. Moderate positive correlations between some positive symptoms and the score of QualST were observed. The Mann–Whitney U test showed that subjective symptoms did not differ according to the severity of nerve damage according to CBCT, but the electric QST and QualST was discriminative.Conclusions: This study suggests that QST/QualST associated with the severity of nerve damage according to CBCT might be useful in assessing numbness in patients with negative and positive symptoms after implant surgery, but may be of marginal utility in the evaluation of neuropathic pain within the limitation of this cross-sectional study with small sample size.

Patient and Disease Characteristics Associate With Sensory Testing Results in Chronic Pancreatitis.

Background:Abdominal pain is the most common symptom in chronic pancreatitis (CP) and has an extensive impact on patients’ lives. Quantitative sensory testing (QST) provides information on sensitivity to pain and mechanisms that can help quantify pain and guide treatment. The aims of this study were (1) to explore sensitivity to pain in patients with CP using QST and (2) to associate patient and disease characteristics with QST results.Methods:Ninety-one patients with painful CP and 28 healthy control participants completed a QST paradigm using static tests (muscle pressure stimulation and electrical skin stimulations) to unravel segmental and widespread hyperalgesia as a consequence of visceral pain. A dynamic conditioned pain modulation (CPM) paradigm was used as a proxy of pain modulation from the brainstem to inhibit incoming nociceptive barrage, and questionnaires were used to gather information on pain experience and quality of life.Results:Patients had impaired CPM compared with controls (18.0±29.3% vs. 30.9±29.3%, P=0.04) and were hypersensitive to pressure stimulation, specifically in the pancreatic (Th10) dermatome (P<0.001). The capacity of CPM was associated with clinical pain intensity (P=0.01) and (in the univariate analysis only) the use of opioids was associated with hyperalgesia to pressure stimulation (P<0.05).Conclusions:Sensitivity to pain in CP patients can be characterized by a simple bedside QST. Severe clinical pain in CP was associated with reduced CPM function and should be targeted in management.

Do production and storage affect the quality of green banana biomass?

The consumption of green banana (GB) products is booming because of their nutritional and physiological benefits to human health. However, there have been no studies on the quality of these products after they are processed and stored. Therefore, this study aimed to investigate whether production and storage affect the sensory and physicochemical characteristics of green banana biomass (GBB). We performed microbiological tests (total coliforms, E. coli, Salmonella spp., aerobic psychrotrophic bacteria, molds, yeasts, and Staphylococcus aureus); centesimal composition analysis (moisture, protein, ash, lipid, and fiber); and vitamin C, total phenolic content, and resistant starch analysis using official methods. The tests were performed on GBB samples (pressure-cooked for 5 or 10 min) that were stored in freezing (−12 °C) or refrigerated conditions (4 °C). We evaluated the color using a ColorQuestXE Spectrophotometer, and we conducted sensory analysis by the Check-all-that-apply test. We then used statistical tests to analyze the data. Five-minute pressure-cooking preserved the functional components, such as vitamin C, phenolic content, and fiber, better than the longer cooking process (10 min). There was no difference in acceptance attributes between the two cooking times. Refrigeration was better than frozen storage for vitamin C and fiber content, but it did not affect the resistant starch and phenolic content. Refrigerated GBB had the best sensory test results for flavor, texture, and overall acceptance. The refrigerated storage of GBB seems to be the best option for consumer acceptance and maintenance of nutrients and bioactive compounds (vitamin C, resistant starch, and phenolic content).

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN FLAKES

The purpose of this research was to determine and obtain the best ratio between the taro flour and mung bean flour for making flakes. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The ratio of taro flour and mung bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% level. Results of ANOVA showed that the ratio of taro flour and mung bean flour significantly affected moisture content, ash content, fat content, protein content, carbohydrate contents, crude fiber contents, as well descriptive and hedonic sensory test. The best treatment was the ratio of taro flour and mung bean flour 50:50 which had moisture 2.44%, ash 2.32%, fat 1.02%, protein 9.33%, carbohydrate 84,44%, crude fiber content 2.97%, and durability crunchy in milk for 4.43 minutes. Overall to result of sensory test preferred by the panelist with descriptions of slightly yellow, flavorfull taro and mung bean, mung bean test, and crunchy texture.

Coating Optimization Using Ashes and Salt for the Evaluation of Mineral Characteristics and Sensory Test Results of Salted Eggs

Coating Optimization Using Ashes and Salt for the Evaluation of Mineral Characteristics and Sensory Test Results of Salted Eggs

Farklı Yoğunluktaki Ses Dalgalarının Vakum Ambalajlanmış Hamsi (Engraulis encrasicolus) Marinatının Rengine ve Raf Ömrüne Etkisinin Belirlenmesi

Farklı yoğunluklardaki (250 W/L, 500 W/L, 750 W/L, sırasıyla A, B ve C grupları) ultrases (US) dalgalarının, vakum ambalajlanmış marine hamsilerin (Engraulis encrasicolus) raf ömrü boyunca TVB-N, TBAR‘s, pH, tekstür profil, su aktivitesi ve renk üzerine etkileri incelenmiştir. Elde edilen TVB-N sonuçlarına göre; US uygulanmamış marine hamsi grubu ile A ve B gruplarının raf ömrü 4 ay ve C grubunun raf ömrü 3 ay olarak belirlenmiştir. 750 W/L US uygulamasının marine hamsilerin raf ömrünü azalttığı tespit edilmiştir. Raf ömrü boyunca hiçbir grupta mikrobiyolojik üreme gözlenmemiştir. Bilgisayarlı görüntüleme teknolojisi ile belirlenen renk değerleri ve duyusal analiz sonuçları arasından en iyi grup A grubu olarak belirlenmiştir. Tüm sonuçlar değerlendirildiğinde, düşük yoğunluklu US uygulamasının, marine hamsilerin renk ve tekstür özellikleri üzerine olumlu etkileri olduğu ve panelistler tarafından beğenildiği bulunmuştur. Ayrıca literatürde hakkında yeterli çalışma bulunmayan işlenmiş su ürünlerine US uygulamasının, kullanılabilir olduğu ortaya konmuştur. Aynı zamanda bu yeni teknoloji ile elde edilen ürünün ticari değerlendirilebilirliğinin yüksek olacağı ve ülke ekonomisine katkı sağlaması öngörülmektedir.

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins.

ObjectiveThe objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin.MethodsGrade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in −18°C freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a 80%±5% relative humidity cooler at 1°C.ResultsThe HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores.ConclusionThese results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

Thermal and Mechanical Pain Thresholds of Women With Provoked Localized Vulvodynia: A Pilot Study.

Vulvodynia is a chronic pain condition defined as vulvar pain lasting at least 3 months in the absence of gross anatomic or neurologic findings. Provoked, localized vulvodynia (PLV), a subtype of vulvodynia, is characterized by vestibular pain in response to light touch. The cause of PLV remains largely unknown, and triggering events have yet to be determined. To evaluate vestibular and peripheral experimental pain thresholds in patients with PLV to further define the somatosensory profile of these patients. After informed consent was provided, eligible participants completed a questionnaire and underwent quantitative sensory testing at the forearm and posterior vestibule. Detection and pain thresholds to thermal (cold and heat) and mechanical (pressure) stimuli were measured. Seventeen participants with PLV and 16 control participants were included. Participants in the PLV group scored lower on the patient health questionnaire 9 (PHQ-9) compared with those in the control group (P<.05) and had higher ratings of self-reported genital pain with sex (P<.001) and daily activity (P<.05). Forearm pain thresholds to cold (P<.01) and heat (P<.01) stimuli were also lower in the PLV group compared with those in the control group. Vestibular pain thresholds to cold (P<.05) and pressure (P<.01) stimuli were also lower in the PLV group. Lower scores on the PHQ-9 and higher self-reported genital pain ratings of patients with PLV highlight the significant impact of this poorly understood condition on quality of life. Quantitative sensory testing results demonstrated that vestibular cold allodynia may be a somatosensory feature of PLV. Reduced forearm pain thresholds in these patients suggest altered sensory processing at extrapelvic sites, although it is unclear whether these measurements are related to central sensitization.

Comprehensively Analyzing the Effect of Harvest Maturity on Storage Quality of Jinsha Pomelo Based on PCA

In order to select suitable harvesting maturity for long-term storage of Jinsha pomelo,the sensory quality and antioxidant indexes of fruits harvested at 195,206 and 216 d(maturityⅠ,Ⅱ and Ⅲ)after blossom and storaged for 180 d at room degree were assayed. And principal component analysis(PCA)was applied to comprehensively assess the effects of harvesting maturity on storage quality of Jinsha pomelo. The results of sensory quality test showed that the decay rate of maturity Ⅰ and Ⅲ was lower than that of maturity Ⅱ,and the weight loss rate of maturity Ⅱ and Ⅲ was lower than that of maturity Ⅰ. The CCI value of maturity Ⅱ were higher than those of maturity Ⅰ and Ⅲ,while the colour brightness(L* value)of maturity Ⅲ was highest. Soluble sugar,VC content and solid-acid ratio of maturity Ⅰ were higher than those of maturity Ⅱ and Ⅲ,but TA content was the opposite;TSS and VC of maturity Ⅱ were higher than those of maturity Ⅲ. The juice yield was not significant difference among the three. The antioxidant indexes showed that the total phenol content of maturity Ⅰ and Ⅱ was significantly higher than that of maturity Ⅲ within 180 d of storage,reaching the maximum at 180 d and 150 d respectively(197.68 and 201.08 μg/g). The content of total flavonoids in maturity Ⅰ and Ⅱ was higher than that in maturity Ⅲ. The DPPH scavenging rate of maturity Ⅱ and Ⅲ was higher than that of maturity Ⅰ in the first 30 d. The reductive power of FRAR at three maturities maintained about 0.35 OD value,and there was no significant difference among them. PCA analysis showed that the comprehensive score of maturity Ⅱ was the highest in 0~30 d. The comprehensive score of maturity Ⅰ was the highest in 60~180 d and reached the highest value of 0.59 score in 90 d. The overall score of maturity Ⅲ was the lowest. The results showed that fruits harvested at 206 d after blossom were suitable for short-term storage;fruits harvested at 195 d after blossom were suitable for long-term storage;and fruits harvested at 216 d after blossom were unsuitable for storage.

'Sirim' (Cold) Pain as a Common Symptom in Korean Patients with Clinically Suspected Small-Fiber Neuropathy.

Background and PurposeDiagnosing small-fiber neuropathy (SFN) is challenging because there is no gold-standard test and few diagnostic tests. This study investigated the clinical symptom profile and its associations with the results of quantitative sensory testing (QST) and the quantitative sudomotor axon reflex test (QSART) as well as the quality of life (QOL) in patients with clinically suspected SFN.MethodsThis study involved 63 patients with clinically suspected length-dependent SFN. Assessments were performed using QST, QSART, SFN Symptoms Inventory Questionnaire, Neuropathic Pain Symptom Inventory, ‘Sirim’ frequency and ‘Sirim’ (cold) pain severity, and 36-item Short-Form Health Survey. Multiple logistic and linear regression analyses were performed to predict risk factors for QST or QSART abnormalities and QOL, respectively.Results‘Sirim’ and ‘Sirim’ pain was the most-common (84%) and the most-severe complaint (mean score of 6.3 on a numerical rating scale ranging from 0 to 10) in patients with clinically suspected SFN. The findings of QST [cold detection threshold (CDT)] and QSART were abnormal in 71% (n=45/57) and 62% (n=39/56) of the patients, respectively. An abnormal CDT was correlated with more-severe stabbing pain (odds ratio=2.23, 95% CI=1.02–4.87, p=0.045). Restless-leg symptoms (β=−7.077) and pressure-evoked pain (β=−5.034) were independent predictors of the physical aspects of QOL.Conclusions‘Sirim’ pain, similar to cold pain, should be considered a major neuropathic pain in SFN. Among pain characteristics, stabbing pain of a spontaneous paroxysmal nature may be more pronounced in the setting of dysfunctional Aδ fibers with functional autonomic C fibers.

Somatosensory profiles in acute herpes zoster and predictors of postherpetic neuralgia.

This prospective cohort study aimed to characterize the sensory profile during acute herpes zoster (AHZ) and to explore sensory signs as well as physical and psychosocial health as predictors for postherpetic neuralgia (PHN). Results of quantitative sensory testing of 74 patients with AHZ at the affected site and at the distant contralateral control site were compared to a healthy control group. Pain characteristics (Neuropathic Pain and Symptom Inventory and SES), physical functioning, and psychosocial health aspects (Pain Disability Index, SF-36, and STAI) were assessed by questionnaires. Patients with PHN (n = 13) at 6-month follow-up were compared to those without PHN (n = 45). Sensory signs at the affected site were thermal and vibratory hypesthesia, dynamic mechanical allodynia (DMA), pressure hyperalgesia, and high wind-up (18%-29%), as well as paradoxical heat sensations and pinprick hypalgesia (13.5%). The unaffected control site exhibited thermal and vibratory hypesthesia, DMA, and pressure hyperalgesia. Dynamic mechanical allodynia and pinprick hypalgesia were mutually exclusive. Postherpetic neuralgia was associated with DMA (38.5% vs 6.7%; P = 0.010) and vibratory hypesthesia (38.5% vs 11.1%; P = 0.036) at the control site, with mechanical gain and/or loss combined with normal thermal detection (affected site: 69.2% vs 31.1%; P = 0.023; control site: 53.8% vs 15.5%; P = 0.009). Pain Disability Index (P = 0.036) and SES affective pain perception scores (P = 0.031) were over 50% higher, and 6 of 8 SF-36 subscores were over 50% lower (P < 0.045) in PHN. Sensory profiles in AHZ indicate deafferentation and central but not peripheral sensitization. Sensory signs at distant body sites, strong affective pain perception, as well as reduced quality of life and physical functioning in the acute phase may reflect risk factors for the transition to PHN.

Preparation and quality assessment of apple bar from different varieties

Experimental apple bar was developed from four different varieties (treatment) of apple. The varieties were Fuji (T1), Adani (T2), Deluxe (T3) and Red delicious (T4). Fruit bars were evaluated for their nutritional and sensory properties. The study showed that apple bars developed from Red delicious variety showed maximum fiber (0.26 %), potassium content (126 mg %) while the maximum moisture content (14.72 %) in Deluxe variety apple bar and total carbohydrate (28.83%) was found in apple fruit bars developed by Adani variety. The results of sensory evaluation test revealed that appearance, colour, flavour, taste and overall acceptability scores were highly significant. But sensory scores such as flavour, taste and overall acceptability was found higher in sample T4 as compared to other samples. Among the four different varieties of apple for preparation of apple bar and their nutritional and sensory evaluation it can be conclude that the variety Red delicious was found superior in all aspects.

Testicular dimensions in boars

The aim of this study was to evaluate the possibility of predicting boar taint in live pigs non-invasively. For this, different magnetic resonance imaging based body composition traits (including testis volume) were compared with androstenone, skatole, and indole levels (ng/g fat) of the carcass` fat tissue after slaughtering. Additionally, in order to find traits which could help in predicting boar taint, the related sensory test results were included in the analysis.A number of 34 entire boars (EB) and 34 immunocastrated boars (IB; first injection at an age of 77 ± 1 days and second injection at an age of 137 ± 1 days) were scanned two times during growth (at 60 and 90 kg live body weight) using magnetic resonance imaging (MRI). Three body regions (shoulder, loin, and ham) were examined. Additionally the testes volume was calculated. After slaughtering, boar taint samples were taken for olfactory testing and stable isotope dilution assays. These data were compared with selected body composition traits in order to analyze the relationship between MRI traits and boar taint.The results showed that IB tend to have greater subcutaneous fat layers (belly fat, shoulder fat, back fat) than EB. Within EB, larger testis volumes and a higher amount of body fat (especially belly fat) are associated with a higher level of androstenone.

Size matters: Boar taint in relationship with body composition and testis volume measured by magnetic resonance imaging

The aim of this study was to evaluate the possibility of predicting boar taint in live pigs non-invasively. For this, different magnetic resonance imaging based body composition traits (including testis volume) were compared with androstenone, skatole, and indole levels (ng/g fat) of the carcass` fat tissue after slaughtering. Additionally, in order to find traits which could help in predicting boar taint, the related sensory test results were included in the analysis.A number of 34 entire boars (EB) and 34 immunocastrated boars (IB; first injection at an age of 77 ± 1 days and second injection at an age of 137 ± 1 days) were scanned two times during growth (at 60 and 90 kg live body weight) using magnetic resonance imaging (MRI). Three body regions (shoulder, loin, and ham) were examined. Additionally the testes volume was calculated. After slaughtering, boar taint samples were taken for olfactory testing and stable isotope dilution assays. These data were compared with selected body composition traits in order to analyze the relationship between MRI traits and boar taint.The results showed that IB tend to have greater subcutaneous fat layers (belly fat, shoulder fat, back fat) than EB. Within EB, larger testis volumes and a higher amount of body fat (especially belly fat) are associated with a higher level of androstenone.

Production of Nata De Coco Using Soaked Soybean Water as the Alternative Usage of Zwavelzuur Ammoniak (ZA)

Nata de coco is a biomass composed of cellulose, gelatin shaped and white, in which the mass is derived from the fermentation of Acetobacter xylinum in coconut water. During the fermentation, Acetobacter xylinum needs nutrients such as carbon and nitrogen to grow, where the carbon source is obtained from sugar and nitrogen source is obtained from ZA. The recently emerged case regarding the use of ZA fertilizers has raised many polemics in the urban community because of its nature for plants, making it a non food grade products. Therefore the alternative is needed to replace the role of ZA in nata de coco making process. The existence of nitrogen in soaked soybean water from Tempe “Kweni”, an industry in Bantul, has been proven through laboratory results, in which there is a 0,05% content of nitrogen, which had qualified the subtitutes of ZA. Soybean soaked water is also acidic (pH 4-5) so the addition of acetic acid in nata de coco production is unnecessary. The purpose of this study is to determine the formulation of helping materials as a replacement for ZA for making nata de coco, identify the characteristic of nata de coco without ZA from the sensory test results and determine the technical and financial feasibility of nata de coco without ZA production. In this research, trial production of nata de coco without ZA will use 5 variations of waste water concentrations, which is 20%, 25%, 30%, 40% and 50%. Results showed that after 8 days of fermentation the best concentration is obtained from 30% soaked soybean water adding, with 1,2 – 1,3 cm nata thickness. According to sensory response (aroma, texture and flavor) nata de coco without ZA had a better result compared to nata de coco with ZA Keywords: nata de coco, soybean, Zwavelzuur Ammonia

Particle swarm optimization as alternative tool to sensory evaluation to produce high-quality low-sodium fish sauce via electrodialysis

Electrodialysis (ED) has been proposed as a means to produce low-sodium fish sauce to serve the need of health-conscious consumers. Artificial neural networks in combination with genetic algorithm and experimental sensory results was previously used to optimize the ED process to produce high-quality low-sodium fish sauce. However, a large number of training data and exhaustive computational resource were required in such a case. In this study, particle swarm optimization (PSO) is proposed to optimize the ED process. Changes in the total nitrogen, total amino nitrogen and total aroma compounds concentrations were generated from our previously developed phenomenological model and used for the optimization; no experimental sensory data were needed. PSO indicated that fish sauce should contain 14.4% (w/w) salt if all the quality indicators were to be optimized; this result agreed well with the result of an independent sensory test.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Effect of postmortem aging time on flavor profile of stewed pork rib broth

ABSTRACTThe objective of this study was to investigate changes in flavor components in broth prepared by pork ribs that were aged for 1 d, 3 d, and 7 d. The contents of free amino acids (FAAs), nucleic acid-related compounds, organic acids, and volatile compounds in broth were measured. The overall taste and aroma profiles were evaluated by electronic tongue, electronic nose, and sensory panelists. The results showed that the FAAs and succinic acid contents increased, while the 5ʹ-guanosine monophosphate, 5ʹ-inosine monophosphate, and 5ʹ-adenosine monophosphate contents decreased as the aging time increased. These changes led to the taste characteristics of broth being more savory. However, the results of gas chromatography-mass spectrometry, electronic nose, and sensory test all showed that there were no significant differences in aroma among the samples, where the main volatile compounds of broth were aldehydes, including hexanal, nonanal, octanal, heptanal, (Z)-2-heptanal, and (E)-2-decenal. Hence, postmortem aging affected the taste rather than the aroma of pork rib broth, and extending aging time can improve the taste of broth.

Addition of various types of honey as alternative sweetener in white dragon (Hylocereus undatus) juice drink

Aji SP, Anandito BK, Nurhartadi E. 2013. Study of addition of various types of honey as alternative sweetener in white dragon (Hylocereus undatus) juice drink. Biofarmasi 11: 13-18. Indonesia is a tropical country, so people tend to consume lots of water to refresh the body. Along with the development of technology and the desire of people to come back to healthy life, it is necessary to manufacture beverage that have functional value. Dragon fruit has a large nutritional content. Dragon fruit contains several bioactive components, such as: anthocyanin, vitamin C, beta-carotene and soluble fiber in the form of pectin. Therefore, the processing of dragon fruit into juice that contains bioactive components is potential. In general, fruit juice beverage use a sweetener based on sucrose, therefore in this study it was used honey as an alternative sweetener that has a functional value. This research aimed to study the making of white dragon juice (Hylocereus undatus) using honey sweetener types of rambutan, kelengkeng and randu, and to analyze its chemical characteristic (vitamin C and antioxidant) and sensory properties (taste, color, aftertaste, overall). In this study, it was used white dragon fruit and various types of honey such as randu honey, rambutan honey and kelengkeng honey with the concentrations of 5%, 10% and 15%, respectively. The results showed that dragon fruit juice with the addition of rambutan honey contained vitamin C and antioxidant greater than the addition of randu and kelengkeng honey. The addition of honey with the different concentrations (5%, 10%, 15%) could also increase vitamin C and antioxidant contents in the produced functional beverage. The higher concentration of honey that added, the higher produced vitamin C and antioxidant contents. Meanwhile, the sensory test results of color, taste, aftertaste and overall parameters for dragon fruit juice samples with the addition of rambutan, rambutan and kelengkeng honey, the average of panelists gave a like score. But, the higher concentration of honey that added, the sensory results indicated the panelist preference decreased. According to the results of the panelist study showed the level of fondness in all types of honey at a concentration of 10%.

Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle

This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P<0.05); however, an off-flavor was detected by the panelists (P<0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist.