Significant Differences In Taste Research Articles

Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages

The study was carried out to produce beetroot-ginger-garlic drink. The drink was produced with the mixture of beetroot, ginger and garlic at the ratio of 4:2:1 respectively. Two different drinks were produced, one was fermented for 24 hrs while the other unfermented, was soaked in water for 2hrs. The fermented and unfermented drinks were divided into two and poured into four separate 75 cl containers. Sugar (4 g) was added into one fermented and one of unfermented 75 cl containers while no sugar was added to the others. Bacteriological examination, proximate analysis, and micronutrient content were determined. Sensory evaluation was carried out using hedonic rating test. The results obtained were analyzed statistically using degree of freedom. Isolated organisms from the drinks was Lactobacillus sp. which was only isolated from fermented beet root ginger- garlic beverage. Proximate analysis showed very minimal variations in moisture, ash, fiber, protein, fat, and carbohydrate content between fermented and unfermented drinks. Micronutrient content showed significant differences in selenium, calcium, zinc, copper, iron, magnesium, sodium, lead, cadmium, and potassium. Sensory evaluation showed significant differences in taste, mouth feel, flavor, and overall acceptability. The sensory showed that fermented beetroot-ginger-garlic drink with sweetener have highest overall acceptability (5.67±0.58) followed by fermented beetroot-ginger-garlic beverage without sweetener (5.33±0.58) and unfermented beetroot-ginger-garlic beverage without sweetener (2.33±0.58) have the least overall acceptability. Fermented and unfermented beetroot-ginger- garlic drinks have potential nutritional benefits and acceptable sensory properties. This study provides insights into the production and evaluation of functional beverages from beetroot-ginger-garlic and the beverage is better fermented before drinking.

Exploring the Usefulness of a Multi-Sensory Environment on Sensory Behaviors in Children with Autism Spectrum Disorder.

Background: Autism spectrum disorder (ASD) is a complex neurological development with social and communication deficits and sensory abnormalities. Sensory problems have a significant impact on daily life. Multisensory environments (MSEs), such as Snoezelen® rooms, offer controlled sensory stimulation. This study aims to evaluate the effect of MSE intervention with self-controlled sensory interactions on adaptive developmental skills and sensory responses in preschool ASD children. Methods: This pilot study was single-blind, randomized, controlled, and adhered to the CONSORT guidelines. Twenty participants were recruited and randomized into two groups: the control group (CG) underwent treatment as usual (TAU) with individual rehabilitation sessions of psychomotor therapy. The experimental group (EG) underwent TAU integrated with the use of an MSE. Developmental abilities and severity levels were assessed, pre-post, with the Psychoeducational Profile, Third Edition (PEP-3) and the Second Edition Childhood Autism Rating Scale (CARS-2). Results: A significant difference in taste, smell, and tactile behaviors according to the CARS-2, as well as in gross motor skills according to the PEP-3, was observed in the EG. Conclusions: This pilot study suggests that MSE-integrated intervention may be a valid strategy to improve self-management of the sensory profile in autistic individuals. Further studies are needed to better identify the intervention methodology and effectiveness.

Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders.

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L*, CIE a*, CIE b*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

EVALUATION OF BAKING QUALITY OF BREAD FROM COMPOSITE MIXTURE OF WHEAT FLOUR AND P-GLABRA SEED FLOUR

Pachira glabra is one of the abundant underutilized plants in the tropics. The seeds were processed into flour. A sample of the flour were evaluated for physicochemical composition, functional properties, baking test and the bread produced were subjected to sensory analysis. The results of proximate analysis showed that P. glabra flour had significantly higher total fat content, Crude fiber and total ash content (P&gt;0.05), but with lower values of other components when compared with the white wheat flour. The anti – nutrient properties of P. glabra flour such as; Tannins, Phytates, Oxalates and Alkaloids were obtained to be; 3.29, 6.99, 3.74 and 1.98 mg/100g respectively. The functional properties of P. glabra flour had significantly higher in WAC, and swelling capacity (P&gt;0.05), but with lower values of forming capacity and OAC, both the two samples had the same value of bulk density. P. glabra flour may find its use in food industry. The volume of the bread obtained after baking test showed a decrease of bread volume with an increase in P. glabra flour substitution. The results of Sensory evaluation gotten from the panelist were statistically analyzed using ANOVA and there was significant difference in colour, aroma and overall acceptability but no significant difference in taste, and texture.

Characteristics of Tuna Sausage with The Addition of Yellow Pumpkin Flour as a Source of Protein and Vitamin A in COVIID-19 Pandemic

Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.

Comparative Study of Flesh Quality, Blood Profile, Antioxidant Status, and Intestinal Microbiota of European Catfish (Silurus glanis) Cultivated in a Recirculating Aquaculture System (RAS) and Earthen Pond System.

With the increasing demand for European catfish, traditional extensive growth methods in polyculture are no longer sufficient to meet market needs. Therefore, this study aimed to identify indicators for improving recirculating aquaculture system (RAS) technology by determining and comparing growth performance, flesh quality, blood profile, oxidative status, and intestinal microbiota parameters between fish cultivated in a RAS and an earthen pond. Results revealed that RAS-grown fish had a higher fat content compared to pond-grown fish, while no significant differences were found for growth parameters. Sensory analysis showed no significant difference in taste between the two groups. Blood composition analysis showed small differences. Oxidative status analyses showed higher catalase and glutathione peroxidase activities in RAS-grown fish and slightly higher superoxide dismutase activity in pond-grown fish. Microbial analysis showed differences in the intestinal microflora, with a higher total number of aerobic germs and anaerobic germs and a lower total number of sulfite-reducing clostridia in RAS-grown fish. This study provides valuable insights into the comparative performance of a RAS and a pond rearing system in European catfish production, potentially informing future growth technologies.

The effect of aquaponics on tomato (Solanum lycopersicum) sensory, quality, and safety outcomes.

Resource-efficient food production practices are needed to support a sustainable food system. Aquaponics, a system where fish and produce are grown symbiotically in the same water circulating system, minimizes water usage, fertilizer input, and waste production. However, the impact of aquaponics on produce quality is underexplored. We utilize objective testing, descriptive analysis, and consumer acceptance to characterize the impact of aquaponics on tomato quality. Two tomato varieties were grown in an aquaponics system and compared with soil-grown controls across 3years. Safety was assessed by analyzing coliforms and confirming the absence of Escherichia coli. Weight, texture, color, moisture, titratable acidity, brix, and phenolic and antioxidant measurements were assessed. A semitrained descriptive sensory panel assessed 13 tomato attributes and acceptance was determined using untrained participants. Aquaponic tomatoes were frequently lighter and yellower in color and lower in brix. Descriptive analysis indicated significant differences in several sensory attributes, though these findings were inconsistent between years and varieties. Nutrient deficiencies may explain quality differences, as iron supplementation improved outcomes. Notably, the objective and descriptive differences minimally impacted consumer acceptance, as we found no significant differences in taste, texture, or appearance liking between production method in either variety. Despite variation in produce quality across years, aquaponics tomatoes pose minimal E. coli risk and are liked as much as soil-grown tomatoes. These findings demonstrate that aquaponics can produce products that are as acceptable as their soil-grown counterparts. PRACTICAL APPLICATION: Aquaponic tomatoes are as safe as soil-grown tomatoes. Furthermore, aquaponics tomatoes are liked as much as soil-grown tomatoes. Careful monitoring of nutrients in an aquaponic system may optimize quality. Overall, aquaponics has a minimal impact on tomato quality and thus is a sustainable food production method that can compete with conventional products on quality.

Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study

Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’.&#x0D; Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to doneness. Analyses of possible migrants from the packaging materials were carried out using standard methods. Raw ‘moi-moi’ paste and cooked ‘moi-moi’ samples were analysed for migrants from associated packaging material on day zero and day 3 of frozen storage. Proximate composition and sensory evaluation as affected by the packaging materials were also conducted. Data obtained were analyzed using two-way analysis of variance (ANOVA) and the means separated by Duncan's New Multiple Range Test (DNMRT).&#x0D; Results: Results obtained showed that the heavy metals originally present in the aluminium foil and plantain leaf gained entrance into the cooked ‘moi-moi’ and the same was the pesticide residue from the plantain leaf. Phthalates and some volatile organic compounds were found to migrate from polyethylene film into the cooked ‘moi-moi’. The proximate compositions showed that the ‘moi-moi’ cooked in plantain leaf had the highest value in ash (9.14%), fibre (3.95%) and protein (21.41%) followed by that in aluminium foil with 6.47% in ash and 1.34% in fibre. The sensory results showed no significant differences in taste, after taste perception, mouthfeel and general acceptability among the ‘moi-moi’ samples cooked in the different packaging materials on day O (the day ‘moi-moi’ was cooked). Nonetheless, on day 3 (3 days frozen storage), significant differences in appearance, mouthfeel, aroma, and general acceptability of the ‘moi-moi’ samples existed except in after taste perception.&#x0D; Conclusion: The concentrations of all the migrants were found to increase with increase in contact time but were all below the safety limits stipulated by WHO, Codex Alimentarius and JECFA even on day 3 of frozen storage.

Development sensory and nutritional analyses of sweet pearl ice cream

Ice cream is a well-known delicacy. This study's purpose was to make ice cream from the sweet pearl F1 cultivar using three degrees of maize starch. It was developed by a group of BTLEd lecturers from the College of Education to empower young people to spread technology and livelihood education in rural areas. As an agricultural country, farmers are vital to our economy. As a result, we must carefully distribute livelihood education among our corn families. This study's goal was to create three ice cream flavors and evaluate their nutritional value and appeal. The study found that the flavor and color criteria for evaluating ice cream did not change significantly among the three treatments studied. ANOVA found significant differences in ice cream texture and palatability between treatments. Only T3 exceeded the USDA's 10% fat guideline, according to nutritional study. The three varied amounts of starch did not create a significant difference in taste or color, but they did in texture and palatability. The researchers suggest using one teaspoon (T3) commercial corn starch and a fat content of no more than 10% to ensure superb taste and texture.

Tasteless thickening agents? Acompetitive comparison

HintergrundDas Andicken von Flüssigkeiten gehört zu den Standardverfahren der Dysphagietherapie. Diese adaptive Methode soll u. a. einem posterioren Leaking entgegenwirken und die Anforderung an verlangsamte Schutzreflexe durch eine reduzierte Fließgeschwindigkeit des Bolus senken. Bisherige Erhebungen zeigen jedoch aufgrund der Geschmacksperzeption eine ablehnende Haltung von Patienten gegenüber angedickten Flüssigkeiten. Diese Studie untersucht, ob zwischen verschiedenen Andickungsmitteln Geschmacksunterschiede bestehen.MethodenAn der Studie haben 37 gesunde Probanden Teil genommen und 8 auf dem deutschen Markt erhältliche Andickungsmittel untereinander verglichen. Zur Testung wurden jeweils 2 mit Wasser angerührte Andickungsmittel einander gegenübergestellt. Die Probanden sollten dann entscheiden, welches sie geschmacklich präferierten. Bis zu 7 dieser Paarvergleiche wurden von jedem Probanden vorgenommen. Insgesamt wurden 224 Paarvergleiche durchgeführt. Aus diesen wurde mittels eines probabilistischen Modells eine relative Geschmacksgüte bestimmt und eine Signifikanztestung der Unterschiede durchgeführt.Ergebnisse und SchlussfolgerungZwischen den verschiedenen Andickungsmitteln zeigten sich signifikante Geschmacksunterschiede. Es kann vermutet werden, dass sich die Geschmacksunterschiede auf die Inhaltsstoffe der jeweiligen Andickungsmittel zurückführen lassen. Im therapeutischen Setting sollte für eine höhere Akzeptanz von Kostanpassungen nach Möglichkeit die Ausprobe unterschiedlicher Andickungsmittel erfolgen. Unklar bleibt, ob die hier gezeigten Geschmacksunterschiede sich auch zeigen, wenn anstelle von Wasser andere Flüssigkeiten wie Kaffee, Tee oder Säfte angedickt werden.

Comparison of endoscopic and microscopic management of attic cholesteatoma: A randomized controlled trial

BackgroundAttic cholesteatoma is a common disease encountered by otologists. ObjectivesTo compare the endoscopic approach to attic cholesteatoma with conventional microscopic technique. Material and methodsA total of 190 patients (192 ears) diagnosed with attic cholesteatoma extending to the antrum area (stages Ib and II) were randomly assigned into two groups undergoing endoscopic approach and the other microscopic technique. The outcomes were preoperative and intraoperative findings, access to hidden areas expressed in MESVI, mean operative time from first incision to ear-packing, and postoperative findings. Statistical analysis was performed by SPSS version 24.0, and P ≤ 0.05 was considered statistically significant. ResultsThe median Middle Ear Structural Visibility Index of the endoscopic group was better than the microscopic group (P < 0.05). The mean operating time by the endoscopic approach was less than the microscopic approach (P < 0.05). The median postoperative pain score in the endoscopic group was lower than the microscopic group (P < 0.05). In addition, there were no statistically significant differences in taste, hearing, vertigo, healing time and long term outcomes between the two groups. Conclusion and significanceEndoscopic management of limited attic cholesteatoma showed definite advantages over the conventional microscopic approach, such as providing better visualization, requiring less postoperative time, subjecting the patients to less pain, and decreasing the incidence of complications.

SYNBIOTIC FUNCTIONAL DRINK FROM COW MILK FERMENTED WITH KEFIR AND SUPPLEMENTED WITH INULIN

Increasing awareness on health has increased demand for healthy food confirmed by raising market sales of functional food. This study aims to develop a new synergetic drink from cow milk fermented by kefir grains and supplemented by inulin. Firstly, the inulin was isolated from dahlia flower tuber while fresh cow milk was incubated with kefir grains to produce kefir probiotic drink. Next, inulin with different concentrations was added to the probiotic drink and was fermented for 48 hours at room temperature generating a symbiotic functional drink. Analysis of antimicrobial properties revealed that synbiotic drinks have antimicrobial activity and the colony unit bacteria was met the standard to be claimed as a probiotic supplement. The microbiology and physicochemical properties of kefir synbiotic drink were analyzed and the result showed better properties than the control. There was no significant difference in taste between control and kefir enriched inulin drink assessed by the panelist. Only kefir synbiotic drink supplemented by inulin of 3 and 5% determined has a significant difference in aroma. Based on that kefir enriched inulin drink has the potency to be used as a functional drink that has a synergistic combination of prebiotics and probiotics.

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

Patient-reported outcome measures (PROMs) of implant-supported reconstructions using digital workflows: A systematic review and meta-analysis.

To summarize the existing evidence on patient-reported outcome measures (PROMs) of implant-supported restorations fabricated using a digital workflow in comparison to conventional manufacturing procedures. A PICO strategy was executed using an electronic and manual search focusing on clinical studies evaluating PROMs of implant-supported restorations. Only clinical trials assessing conventional versus digital workflows for implant-supported restorations were included. PROMS on implant impression procedures and fabrication of final restorations were evaluated using random and fixed effects meta-analyses, while implant planning/placement was reported descriptively. Among 1062 titles identified, 14studies were finally included, and only seven studies were eligible for meta-analysis. For implant planning and placement, only a qualitative analysis was possible due to heterogeneity between the studies. For impression procedures, the random effects model revealed statistically significant differences in taste, anxiety, nausea, pain, shortness of breath, and discomfort in favor of optical impressions. No significant difference in the subjective perception of the duration of an impression could be reported. For the final fabrication of restorations, no significant difference between veneered and monolithic posterior restorations was found in terms of esthetic, function, and general satisfaction. Most of the studies reporting about PROMs were published during the last ten years and limited to implant-supported single crowns in the posterior region. Based on PROMs, no scientifically proven recommendation for guided implant placement could be given at this time. Patients showed high preference for optical impressions, whereas no differences between veneered and monolithic restorations could be reported.

Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor.

The study aims to obtain the information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp. The results showed that the white dorsal meat and white abdomen meat had the higher content of total amino acids among all edible parts of bighead carp samples. The highest inosine monophosphate and adenosine monophosphate content presented in white abdomen meat, and the highest equivalent umami concentration value presented in dark meat. The principal component analysis result of electronic tongue and electronic nose showed significant differences in the overall taste and odor characteristics among four group samples. Additionally, 41, 30, 42, and 29 volatile compounds were identified by headspace solid-phase microextraction/gas chromatography-mass spectrometry among white dorsal meat, white abdomen meat, white tail meat, and dark meat of bighead carp, respectively. Based on the data of relative olfactory activity value (ROAV ≥ 1), 12 relative olfactory activity compounds may mainly contribute to the overall odor of bighead carp, including 2-methylbutanal, hexanal, heptanal, (E)-2-octenal, nonanal, dodecanal, undecanal, decanal, 3-methyl-1-pentanol, 1-octen-3-ol, (Z)-2-octen-1-ol, and eucalyptol. Furthermore, according to the Partial Least Squares Discriminant Analysis profile derived from the ROAV of 12 characteristic volatile compounds, significant variations in the odor of different edible parts of bighead carp. Overall, there was a significant difference in taste and odor among different edible parts of bighead carp, and this study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp. PRACTICAL APPLICATIONS: The comprehensive information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp were obtained using liquid chromatography-mass spectrometry, automatic amino acid analyzer, electronic tongue (E-tongue), headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS), and electronic nose (E-tongue), respectively. This study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp and improving the flavor of bighead carp products.

Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes

Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the metabolite and sensory profiles of legume tempes has not been conducted. This study investigated the metabolite profile of legumes before and after fermentation using a metabolomic approach and its relation to the sensory profile. Four different legumes, namely red kidney bean, soybean, cowpea bean, and jack bean, and four kinds of tempe prepared from the abovementioned legumes were subjected to gas chromatography-mass spectrometry (GC-MS) analysis. These tempe samples were fermented in two different production places, Japan and Indonesia. In total, 83 metabolites were annotated from all samples. Principal component analysis (PCA) showed that the samples were separated based on their type (legume and tempe) along PC1 with a 36.3% variance, in which sugars and amino acids significantly contributed to the separation. In addition, samples were separated along PC2 with a 17.2% variance based on the different production places. The combination of 75% soybean and 25% red kidney bean (75S:25R) could increase the concentrations of amino acids that were initially low in soybean tempe. The 75S:25R tempe showed no significant differences in taste and texture preference compared to the 100% soybean tempe, based on sensory result. These findings provide evidence that metabolomics could be used to identify the differences between tempes from different legumes.

Radiosensitivity of Feline Calicivirus F9 on Iceberg Lettuce Surface after Combined Treatments with γ-Radiation

The surface of iceberg lettuce (Lactuca sativa L.) is favorable to the survival of pathogens such as bacteria, parasites, and viruses such as norovirus. The present study was conducted to investigate the antiviral properties of treatment with cranberry juice (CJ), ozone (O3), and γ-radiation alone or in combination against feline calicivirus (FCV) F9 present on the surface of iceberg lettuce. The lettuce leaves were inoculated with virus suspensions at ∼6 log TCID50 (50% tissue culture infective dose)/mL and treated with CJ, O3, and γ-radiation alone and in combination during storage at 4°C. The D10-values of 1.21 kGy, 2.23% CJ, and 14.93 ppm of O3 were obtained when samples were treated with various radiation doses, CJ, and O3, respectively. Relative radiosensitization of FCV-F9 virus on lettuce was 1.20, 1.50, 1.09, and 1.00 after combined CJ treatments of 0.1, 0.25, 0.50, and 1.50%, respectively. Optimum treatments were 5 ppm for 7.5 min for O3, 0.25% CJ, and γ-radiation at 1.5 kGy when each treatment was used alone. The combination of the three treatments produced the highest reduction of 2.15 log TCID50/mL (from initial inoculation of ∼7 log TCID50/mL) during 10 days of storage at 4°C. Antibacterial properties of treatments and physicochemical quality of lettuce were investigated during 13 days of storage at 4°C. The treatment of lettuce with γ-radiation alone (1.5 kGy) reduced the total flora by 3 log CFU/g; however, the combination of CJ (0.25%) with irradiation (1.5 kGy) reduced it by ∼5 log CFU/g after 13 days of storage at 4°C. The texture and color of the lettuce treated with the combined treatments changed slightly during storage, and chlorophyll increased by 3.81 μg/mL after 10 days of storage at 4°C. Significant differences in taste and color were observed in lettuce without treatments after 5 days of storage, whereas no difference was observed after the 0.25% CJ or the combined treatments.

Evaluación de la estabilidad microbiológica del pan de molde integral mediante el uso de natamicina

En los últimos años existe un interés creciente por ingerir alimentos naturales, es decir, que sean mínimamente procesados. La bioconservación satisface estos requisitos, ya que aprovecha la capacidad de microorganismos reconocidos como seguros (GRAS) y/o de sus metabolitos para inhibir el desarrollo de microorganismos alterantes o patógenos en alimentos. En el sector panadero el principal inconveniente es la conservación del pan luego del horneado, ya que por la composición y la temperatura de almacenamiento son muy propensos al ataque por hongos. La finalidad de la presente investigación fue evaluar la estabilidad microbiológica del pan de molde integral aplicando por aspersión, soluciones de natamicina con diferentes concentraciones de alcohol en la superficie del panificado a 65°C y 30°C. El estudio implicó análisis microbiológicos de mohos y levaduras, determinaciones de humedad y una evaluación sensorial mediante una prueba triangular, con 24 jueces semi entrenados. Se siguieron las metodologías descritas en los métodos de la AOAC e ISO. El análisis de humedad y el recuento de mohos y levaduras muestran que no existen diferencias significativas (P&lt;0.05) entre los tratamientos. En cuanto al análisis sensorial se evidencia que no existen diferencias significativas en el sabor. Estos resultados demuestran que el pan de molde integral mantiene su estabilidad microbiológica durante los 18 días de estudio siendo el uso del bioconservante una respuesta para los consumidores que continuamente buscan productos más frescos y con menor cantidad de aditivos químicos.

Acceptability of ice cream products of red fruit (Pandanus conoideus lamk) with sago flour subtitution (Metroxylon sagu rottb)

Ice cream is a frozen food product that is processed through a combination of freezing processes in a mixture of various ingredients consisting of milk or milk products, sweeteners, emulsifiers, stabilizers, and flavor enhancers. The addition of ice cream with local Papuan food modifications, namely red fruit and sago flour, is expected to add nutrition and become a new innovation for local ice cream products in the City of Sorong, West Papua. The purpose of this study was to determine the acceptability of the red fruit ice cream product with sago flour substitution. The research design used was experimental research. The samples used as objects were ice cream products with the addition of red fruit juice and sago flour with 3 variations (S00, S20, S30). This study used a fairly trained panel of 25 people. The independent variable is the variety of ice cream with red fruit juice and sago flour substitution and the dependent variable is acceptance (taste, aroma, color, texture). The instrument used in this study was the hedonic test form. Acceptability analysis using the Friedman Test. The results showed that there were significant differences in taste (p-value 0.006), aroma (p-value 0.006), color (p-value 0.001), and texture (p-value 0.010) of ice cream products with the addition of red fruit juice and Sago flour. This study found that there were differences in the acceptance of ice cream with variations in the substitution of sago flour and red fruit.

Consumer acceptance on product diversification of Bengkirai (Shorea laevis): Attitudes, expectations and perception

Bengkirai/Irai (Shorea laevis) is one of the potential species of Dipterocarps that is widely known as an antioxidant source that it can be utilized as a traditional herbal medicine for forest communities in East Kalimantan. However, no product diversification of Irai was introduced in the industrial scale yet. This study is therefore intended to introduced some products diversification of Irai as featured NTFPs products to give better understanding that herbal medicine is not a herbal product that it has been bitter tastes or old-fashioned. Besides, this study is also aimed to compare the difference in consumers’ attitudes, expectations, and perceptions towards product diversification of Irai if they have or do not have experience with those products. In this study, some products diversification of Irai were introduced, and divide into beverages (Irai tea and Irai beer) and desserts (Irai Plain Pudding and Irai silky Pudding). Organoleptic or consumer sensory analysis of these products was tested on 50 adult panelists by using a Hedonic scale with 5 classifications (very dislike, dislike, neutral, like, and very like). Data analysis was performed descriptively by using Excel and presented in the graphic. If organoleptic assessment that significantly affected observational variables, then advanced test (T-test) followed by using SPSS 16. Sensory analysis for dessert products showed there was a statistically significant difference in taste (T-test = 0.005) and flavor (T-test = 0.01). While there was no significant difference in all sensory parameters in beverage products. A recent study was also indicated that these products provided 2-3 times the economic benefit. It means these products need to be developed into a new business by developing an entrepreneurial spirit for improved a local community’s income.