Significant Differences In Color Research Articles

Assessment of the color stability of two silicone elastomers for maxillofacial prostheses upon exposure to cold beverages.

This study investigated the color stability of different commercially available silicone materials for facial prostheses upon exposure to everyday beverages. It was hypothesized that the beverages would not alter the color of the silicone under conditions simulating daily exposure. Sixty specimens were fabricated using two materials - VST-50 and Silfy - and exposed to commercially available cold mineral water, tea, or coffee. Specimen color was evaluated on days 1 and 15. The color was measured with a spectrophotometer based on CIELab system and color differences were calculated as ΔE. Statistical analysis was performed using the Kruskal-Wallis test and Mann-Whitney U test. The mean ΔE values after 15 days of exposure to mineral water, cold green tea, and coffee were 1.016, 3.480, and 3.636 for VST-50 and 0.440, 0.798, and 1.425 for Silfy, respectively. Both materials showed significant differences in color, and VST-50 showed a greater color change than Silfy, especially for coffee. Pigmented silicone elastomers have low color stability, leading to an overall color change in silicone prostheses when exposed to pigmented beverages. Color changes in such prostheses can be mitigated by selecting materials with better color stability to extend their longevity.

WDFF-Net: Weighted Dual-branch Feature Fusion Network for Polyp Segmentation with Object-aware Attention Mechanism.

Colon polyps in colonoscopy images exhibit significant differences in color, size, shape, appearance, and location, posing significant challenges to accurate polyp segmentation. In this paper, a Weighted Dual-branch Feature Fusion Network is proposed for Polyp Segmentation, named WDFF-Net, which adopts HarDNet68 as the backbone network. Firstly, a dual-branch feature fusion network architecture is constructed, which includes a shared feature extractor and two feature fusion branches, i.e. Progressive Feature Fusion (PFF) branch and Scale-aware Feature Fusion (SFF) branch. The branches fuse the deep features of multiple layers for different purposes and with different fusion ways. The PFF branch is to address the under-segmentation or over-segmentation problems of flat polyps with low-edge contrast by iteratively fusing the features from low, medium, and high layers. The SFF branch is to tackle the the problem of drastic variations in polyp size and shape, especially the missed segmentation problem for small polyps. These two branches are complementary and play different roles, in improving segmentation accuracy. Secondly, an Object-aware Attention Mechanism (OAM) is proposed to enhance the features of the target regions and suppress those of the background regions, to interfere with the segmentation performance. Thirdly, a weighted dual-branch the segmentation loss function is specifically designed, which dynamically assigns the weight factors of the loss functions for two branches to optimize their collaborative training. Experimental results on five public colon polyp datasets demonstrate that, the proposed WDFF-Net can achieve a superior segmentation performance with lower model complexity and faster inference speed, while maintaining good generalization ability.

Color stability and translucency of newly developed composites for splinting teeth.

This study aimed to investigate the colorimetric properties of newly developed composites for dental trauma splints using various staining solutions during the clinical splinting period. The clear shades of G-Fix (GF), Ortho Connect Flow (OC), Light Fix (LF), and Filtek Z350XT (FZ) were fabricated into 96 disk-shaped specimens. Specimens from each composite group were stored in distilled water, coffee, tea, and red wine solutions at 37ºC. CIE values were measured using a spectrophotometer at 24 h after specimen preparation and at 1 day, 1 week, 2 weeks, 3 weeks, and 4 weeks after storage in each solution. Color differences and translucency parameters were calculated using the initial and measured values. Within the experiment period, the color differences of GF, OC, and LF compared to the initial measurement were smaller than that for FZ for all staining solutions except distilled water. There were no significant color differences between the GF, OC, and LF groups.

Characterization of Argentine honeys based on odour, colour and flavour attributes by descriprive sensory analysis

Argentina is one of the world’s largest producers of honey. It shows great botanical and geographical diversity that allows producing honey with varied sensory characteristics. Honey samples belonging to Buenos Aires, Catamarca and Misiones provinces (Argentina) were analyzed and typified by their odour, colour and flavour. Sensory attributes depend and phytogeographic origin. No differences were found in sensory analysis beneath years for each province, however significant differences in colour were found between provinces, indicating a distinctive floral composition throughout space. Lighter honeys are produced in Buenos Aires; whereas Misiones and Catamarca produce darker ones. Even though half of Catamarca territory is used for honey production, it yield a wide diversity of honey characteristics related to different ecoregions and several microclimates, making honeys produced indistinguishable from those of the other two provinces studied. A Protected Designation of Origin (PDO) of a broader area for Catamarca province, as Catamarca and Yungas region will solve this problem. Sensory analysis allows making distinctions between phytogeographic regions, fundamentally due to their different flora. A certified PDO will provide honeys with an added value and allow them to access new markets with higher commercial value than standard quality ones.

Applying an alginate and mucilage-based edible coating to avocado halves favors some physical attributes and consumer acceptance

The avocado is a highly perishable fruit, leading to significant potential waste and loss in some links of the agri-food chain, with negative environmental and economic impacts. This study explored the influence of an alginate and mucilage-based edible coating on some physical attributes, cold storage, and consumer acceptance of avocado halves coated at the ready-to-eat stage. Two lots of avocado halves were formed. One was treated with an edible coating formulated from alginate and mucilage; the other was uncoated. Uncoated and coated avocado halves were cold-stored at 4 ± 1 °C and 95% relative humidity for 12 d. The fruit mass loss (FML), fresh firmness (FF), and some color parameters were measured every other day. The experiment was conducted in a completely random design with three replicates at each sampling date. On the sixth day, a sensory study was performed with 30 untrained panelists who were frequent avocado eaters. The coated avocado halves were brighter, redder, and yellower during the experimental period than uncoated avocado halves. A significant color differences (?E*) were found between coated and uncoated avocado halves. At the end of the experiment, the coated samples had the lowest FML and FF and the greatest consumer acceptance. Therefore, the edible coating presented here is a feasible technology for minimally-processed avocado halves and for high-latitude markets, where this fruit is scarce.

Application of combined treatment of peracetic acid and ultraviolet-C for inactivating pathogens in water and on surface of apples

In this study, a combined treatment of peracetic acid (PAA) and 280 nm Ultraviolet-C (UVC) – Light emitting diode (LED) was applied for inactivating foodborne pathogens in water and apples. The combined treatment of PAA (50 ppm) and UVC-LED showed synergistic inactivation effects against Escherichia coli O157:H7 and Listeria monocytogenes in water. In mechanism analysis, PAA/UVC-LED treatment induced more lipid peroxidation, intracellular ROS, membrane, and DNA damage than a single treatment. Among them, membrane damage was the main synergistic inactivation mechanism of combination treatment. Cell rupture and shrink of both pathogens after PAA/UVC-LED treatment were also identified through scanning electron microscope (SEM) analysis. To examine inactivation of pathogens on the surface of apples by PAA, UVC-LED, and their combined treatment, a washing system (WS) was developed and used. Through applying the WS, PAA/UVC-LED treatment effectively inactivated two pathogens in washing solution and on the surface of apples below the detection limit (3.30 log CFU/2000 mL and 2.0 log CFU/apple) within 5 min. In addition, there was no significant difference in color or firmness of apples after PAA/UVC-LED treatment (p > 0.05).

Penggantian tepung kacang merah dan tepung lele dalam semprong: dampak terhadap daya terima, kandungan gizi, dan nilai ekonomi sebagai makanan tambahan balita

Background: The incidence of stunting in toddlers can have a negative impact on the growth and development of toddlers in the future. The direct cause of stunting is inadequate food intake. There is a need for food formulations with high protein and calcium content in an effort to overcome stunting.Objectives: This research aims to analyze the effect of the substitution of local food ingredients, namely red beans and catfish, on the acceptability, nutritional content, and economic value of semprong as an alternative food supplement for toddlers.Methods: The type of research in formula development is true experimental with a completely randomized design. There are 3 (three) types of treatment (F0, F1, F2). The research sample was taken randomly or with random sampling. The analyzers used were 25 untrained panelists. Data collection uses a preference test questionnaire (hedonic). Data analysis used the Friedman and Wilcoxon test. Protein and calcium content were obtained from calculations and laboratory tests. The research was conducted at Posyandu Mawar, from February to May 2023.Results: The results of the research showed that there were significant differences in color (p= 0,007), aroma (p= 0,030), and texture (p= 0,04). However, there was no significant difference in taste characteristics (p = 0,050). From the results of the ranking of acceptability, nutritional content and economic value, the best formula was obtained F2 (7,79% substitution of red bean flour and 7,79% catfish flour). The nutritional content per 100 g of F2 formula meets protein and calcium requirements of at least 10% per day for toddlers. The economic value of the best formula is IDR 10,366 per 50 g.Conclusion: Semprong cake substitution of red bean flour and catfish flour can be recommended as an alternative food supplement for toddlers

Pengaruh fermentasi dan penambahan gula pada organoleptik minuman kombucha bunga telang (Clitoria ternatea L.)

Background: Telang flower (Clitoria ternatea L.) is a plant with a high antioxidant content that can be used as a functional drink in tea. That can be fermented to produce Kombucha, which is rich in antioxidants and organic acids. Objectives: This study aimed to develop a formula for Telang flower kombucha and evaluate its organoleptic properties. Methods: In a Completely Randomized Design (CRD) experiment, this research was conducted at the Food Processing Laboratory of the Bachelor of Nutrition Study Program, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, from December to March 2023. Sugar was added to the fermentation process at varied concentrations (20%, 30%, and 40% w/v), while Telang flower tea was the control. Fifty-two untrained panellists participated in the hedonic quality evaluation, which included the evaluation of color, aroma, taste, and overall preference. The data were examined with the Kruskal-Wallis and Mann-Whitney tests.Results: The sensory evaluation demonstrated statistically significant (p=0,000) differences in color, aroma, and taste between the control and the three sugar-added treatments. Kombucha's color and aroma characteristics with 20% and 30% sugar additions were significantly different (p<0,05). However, the taste characteristics were not significantly different. The color of Kombucha with 20% and 40% sugar additions were not significantly different, nor was the aroma with 30% and 40% sugar additions. According to the hedonic test analysis results, panellists preferred adding 40% sugar over other treatments. Hence this formula was selected for this study. Conclusion: Telang flower kombucha's organoleptic properties are strongly influenced by the fermentation process and the amount of added sugar. Further research is needed to explore its bioactive compounds and health benefits.

Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.

Optical and Color Investigation of the Effect of Laser Radiation on Polyaniline/Polyvinyl Pyrrolidone/Zinc Sulfide Nanocomposite Films

A nanocomposite (NC) of polyaniline (Pani), polyvinyl pyrrolidone (PVP) and zinc sulfide (ZnS) nanoparticles (NP) was prepared using chemical coprecipitation and ex-situ casting procedures. ZnS NP were synthesized using the chemical coprecipitation technique in atmospheric air. The x-ray diffraction (XRD) scans indicated that the synthesized ZnS had a nanonature and fit the cubic zinc blended structure. We used an infrared pulsed laser to irradiate the Pani/PVP/ZnS NC samples with fluences ranging from 3 to18 J/cm2. The induced changes in the NC were investigated using the UV spectroscopy and International Commission on Illumination (CIE) color difference methodology. When the laser fluence increased up to 18 J/cm2 both the direct and indirect optical bandgaps (Eg) decreased. Additionally, we used the optical dielectric loss (ε”) to detect the type of microelectronic transition for the NC samples. The Eg of the exposed NC samples and the pristine samples exhibited indirect allowed transitions. The laser effects on the absorbance, extinction coefficient, transmission, refractive index, dielectric parameters and optical conductivity of the NC were studied. Lastly, the color differences between the pristine and exposed samples were determined. The pristine Pani/PVP/ZnS showed a significant color difference with the laser irradiated samples. The changes of the studied optical parameters with the laser fluence indicated that the laser radiation represents a convenient tool that would allow the application of Pani/PVP/ZnS NC in optoelectronic devices.

Impact of Cucurbita moschata Resistant Rootstocks on Cucumis sativus Fruit and Meloidogyne incognita Development.

Plant grafting can provide resistance to nematodes. There is a distinct need to determine the role of Meloidogyne incognita-resistant rootstocks on the growth and quality of grafted cucumber plants. Cucumber (Cucumis sativus L.) cultivar Jinchun No. 4 (J) was hole grafted onto the pumpkin (Cucurbita moschata) cultivars Xiuli (X), Banzhen No. 3 (B), and its root to generate JX, JB, and JJ plants. The histopathology and M. incognita development associated with JX, JB, and JJ were analyzed under incubator and high plastic tunnel conditions. Under incubator conditions, M. incognita root galls and egg mass indices associated with the JX and JB resistant rootstocks were significantly (P < 0.05) lower than those associated with JJ susceptible rootstocks. In addition, the number of eggs were 73.3 ± 8.8% and 85.3 ± 7.7% less, respectively. The number of second-stage juveniles (J2s) in JX roots decreased by 57.1 ± 9.2% compared with that in JJ, and the giant cell and J2 development were poor in JX and JB roots. In pot experiments under a high plastic tunnel, plant height, stem diameter, leaf area, and yield of M. incognita-infected JX plants were not significantly different from those of noninoculated control. There was no significant difference in fruit weight, length, firmness, soluble solids, and color among the three grafted plants. The yield per JB plant was increased compared with that of JJ, irrespective of nematode presence. In the M. incognita-infested soil experiment in a high plastic tunnel, the yield per JX and JB plant were significantly higher than JJ (P < 0.05). Thus, the pumpkin rootstock Xiuli and Banzhen No. 3 are promising rootstocks for managing M. incognita without affecting cucumber fruit quality. Grafting provides a good basis for studying the defense mechanism of rootstocks against M. incognita.

Multicolor‐Tunable and Time‐Dependent Circularly Polarized Room‐Temperature Phosphorescence from Liquid Crystal Copolymers

AbstractCircularly polarized luminescent (CPL) materials have significant promising applications in organic light‐emitting diodes, asymmetric synthesis, and other fields. However, due to the instability of triplet‐state excitons, how to achieve an effective combination of CPL with room‐temperature phosphorescence (RTP) remains a formidable challenge. Here, a simple and feasible method for constructing polymer‐based CPRTP materials is proposed by preparing chiral phosphorescent liquid crystals through copolymerization. A series of RTP chiral liquid crystal copolymers are successfully synthesized by copolymerizing phosphorescent monomer bearing chiral cholesterol mesogen with phosphorescent monomer bearing dibenzofuran chromophore. Due to the introduction of chiral cholesterol mesogen, copolymers can form chiral smectic C‐phase liquid crystals. Utilizing their selective reflection characteristic, efficient CPRTP is achieved, with a glum value of up to −1.6 × 10−2. In addition, both components in copolymers exhibit RTP properties and show significant differences in phosphorescence color and lifetime. By changing the composition of copolymers, the regulation of their phosphorescence properties is successfully achieved. As a result, multicolor‐tunable and time‐dependent CPRTP materials are successfully prepared.

Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.

Vegetables are healthy foods with nutritional benefits; however, nearly one-third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze-dried powders to improve their shelf-life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm3 vs. 14.6 cm3, respectively). The control, a wheat flour-based formulation, showed the lowest level of stability after 3D printing. The viscosity results showed that all the food inks displayed shear-thinning behavior, with broccoli having the greatest effect on viscosity. There was a significant color difference between uncooked and cooked samples, as well as between different formulations. The hardness of the baked 3D-printed samples was affected by the type and content of vegetable powders, where carrot-based snacks were notably harder than snacks containing broccoli. Overall, the results show that 3D food printing can be potentially used to reduce the loss and waste of imperfect vegetables.

Nectarine Disease Identification Based on Color Features and Label Sparse Dictionary Learning with Hyperspectral Images

Fruit cracking and rust spots are common diseases of nectarines that seriously affect their yield and quality. Therefore, it is essential to construct fast and accurate disease-identification models for agricultural products. In this paper, a sparse dictionary learning method was proposed to realize the rapid and nondestructive identification of nectarine disease based on multiple color features combined with improved LK-SVD (Label K-Singular Value Decomposition). According to the color characteristics of the nectarine itself and the significant color differences existing in the three categories of nectarine (diseased, normal, and background parts), multiple color spaces of RGB, HSV, Lab, and YCbCr were studied. It was concluded that the G channel in RGB space, Y channel in YCbCr space, and L channel in Lab space can better distinguish the diseased part from the other parts. At the model-training stage, pixels of the diseased, normal, and background parts in the nectarine image were randomly selected as the initial training sets, and then, the neighboring image blocks of the pixels were selected to construct the feature vectors based on the above color space channels. An improved LK-SVD dictionary learning algorithm was proposed that integrated the category label into the process of dictionary learning, and thus, an over-complete feature dictionary with significant discrimination was obtained. At the model-testing stage, the orthogonal matching pursuit (OMP) algorithm was used for sparse reconstruction of the original data, which can obtain the classification categories based on the optimized feature dictionary. The experimental results show that the sparse dictionary learning method based on multi-color features combined with improved LK-SVD can identify fruit cracking and rust spot diseases of nectarines quickly and accurately, and the average overall classification accuracies were 92.06% and 88.98%, respectively, which were better than those of k-nearest neighbor (KNN), support vector machine (SVM), DeepLabV3+, and Unet++; the identification results of DeepLabV3+ and Unet++ were also relatively high, but their average time costs were much higher, requiring 126.46~265.65 s. It is demonstrated that this study can provide technical support for disease identification in agricultural products.

A novel infrared drying technique for processing of apple slices: Drying characteristics and quality attributes

Most conventional drying methods often result in significant degradation of food items' flavor, color, and bioactive compounds due to the drying process. One of the effective drying methods for improving food quality and reducing the drying process's duration is applying heat through infrared radiation. Infrared-dried apple slice quality was evaluated experimentally and statistically in terms of the drying period, rehydration ratio, colour, and shrinkage as a function of infrared intensity levels, slice thicknesses, and air velocity. Apple slices were dried at infrared intensities of 0.130, 0.225, and 0.341 W/cm2, air velocities of 1.0, 0.5, and 1.5 m/s, and slice thicknesses of 6, 4, and 2 mm. Throughout the procedure, the dried slices were reduced from an initial moisture content of 87.5 %–11 % (w.b.). According to the findings, the drying time needed to decrease the moisture level of sliced apples to roughly 0.12 g water/g dry matter ranged from 200 to 280 min, 170–240 min, and 130–190 min at infrared radiation intensities of 0.130, 0.225, and 0.341 W/cm2, respectively. Water activity values for dried apple slices ranged from 0.371 to 0.450. The rehydration ratio increased with increasing air velocity and reduced with increased infrared radiation intensity. In contrast, the shrinkage ratio increased with increased infrared radiation intensity and decreased with increased air velocity. Slices of fresh and dry apples had a more significant overall colour difference as radiation intensity and air velocity increased.

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.

Effects of plant growth regulators on the callus of rose leaves

In the present study effects of different plant growth regulator combinations on leaf callus growth in two Rosa hybrida cultivars, Rosa hybrida ‘Ingrid Bergman’ and Rosa hybrida ‘Xindongfang’, were analyzed. The plant growth regulators were added into MS, MS + 2,4-D (1.5 mg/l, 2.5 mg/l, 3.5 mg/L, and 4.5 mg/l) and MS + 2.0 mg/l NAA + 1.0 mg/l ZT, MS + 2.0 mg/l NAA + 1.0 mg/l KT, MS + 2.0 mg/l NAA + 1.0 mg/l 6-BA and MS + 2.0 mg/l NAA. The leaves were treated as broken and cultured on these nine different media types. Results showed significant differences in color, morphology, and callus quantity. In the first medium, the callus of rose leaves was the best on MS + 4.5 mg/l 2,4-D medium, followed by MS + 2.5 mg/l 2,4-D and MS + 3.5 mg/l 2,4-D, and finally MS + 1.5 mg/l 2,4-D. No callus was found in MS medium. In the second kind of medium, the leaves grow callus, and the callus grew best on MS + 2.0 mg/l NAA + 1.0 mg/l ZT medium, followed by MS + 2.0 mg/l NAA + 1.0 mg/l KT, finally MS + 2.0 mg/l NAA + 1.0 mg/l 6-BA, MS + 2.0 mg/l NAA medium, the callus grew loose and dry, and lost luster after a few days. Therefore, 2,4-D, KT, ZT, 6-BA, and NAA can promote the formation of callus. With the increase of concentration of 2,4-D, the callus induction rate increased, and the color of the callus also changed significantly. The combination of KT, ZT, and NAA had an obvious effect on callus induction and expansion. Bangladesh J. Bot. 52(3): 867-873, 2023 (September)

The effects of different levels of postbiotic and phytobiotic combination as feed additives on carcass, lipid profile, meat quality, and tibia bone in broiler chickens

Like probiotics, postbiotics function without the presence of living cells and are composed of bacteriocins and metabolites that are antibacterial. They improve chicken products and health by reducing acidity in the gut and preventing infectious diseases. A total of 288 one-day-old unsexed broiler birds (Ross308) were divided into sex-specific treatment groups, with each group having four replicates and each replicate containing twelve birds.The treatment groups were as follows: T1 = Standard diet (negative control), T2 = Standard diet + 0.01% doxin200 (positive control), T3 (0.1%) = Standard diet + 0.05% thyme oil + 0.05% postbiotic, T4(0.2%) = Standard diet + 0.1% thyme oil + 0.1% postbiotic, T5(0.3%) = Standard diet + 0.15% thyme oil + 0.15% postbiotic, T6 (0.4%) = Standard diet + 0.2% thyme oil + 0.2% postbiotic. The results showed significantly (P&lt;0.05) increased breast cuts and a decrease in back cuts, in birds given varied levels of combined postbiotic and phytobiotic (0.1%, 0.2%, 0.3%, and 0.4%) compared to the negative and positive controls. Serum levels of total cholesterol and triglycerides showed significant reductions, and there was an increase in HDL among all groups of birds that received different levels of dietary supplements, as compared to the positive and negative control. The meat cooking loss rate was significantly reduced in birds fed at a 0.4% level compared to all experimental groups. No significant differences (P &gt; 0.05) in meat color were noticed by feed additives compared to the positive control and stayed within the normal range. Various levels of the combination diet significantly improved tibia bone health, especially at a level of 0.4% (T6). In conclusions, a level of 0.4% combined (0.2% postbiotics+ 0.2% phytobiotics(thyme oil) as viable alternatives to antibiotics in broiler diets.

A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties

Fermentation is a critical step in the production of coffee when following standard wet processing, one of the most common methods used to remove the mucilage layer from coffee cherries. During this step, the de-pulped coffee cherries undergo fermentation with native yeast that modifies the flavor profile of the resultant coffee. This study aimed to ferment green coffee beans using commercial yeast strains from beer and wine prized for their ability to produce specific flavors, and subsequently evaluate the aroma and flavor of the coffee using coffee consumers. Four Saccharomyces cerevisiae strains were used: Belgian Ale, Sourvisiae, 71 B, and Tropical IPA, along with one non-Saccharomyces, Toluraspora delbrueckii (Biodiva), and a non-inoculated control sample. The green coffee beans underwent a controlled wet fermentation for 72 h, followed by roasting, grinding, and brewing. Results showed that flavor profiles varied broadly by yeast strain, suggesting that producing novel flavors in coffee through fermentation is feasible and that these flavors survive the roasting process; however, higher liking scores were still reported for the control sample compared to the fermented samples. Biodiva, a strain used in wine to produce esters and fruity flavors, resulted in coffee with highly fruity notes, and all strains were rated more floral than the control, while the sample fermented with Sourvisiae yeast used in the brewing of sour ales resulted in coffee that was both perceived as more sour and had the lowest pH, likely due to the degree of lactic acid this strain is engineered to produce. Further, there were significant color differences between the samples. In conclusion, fermenting green coffee beans with brewing and winemaking yeast strains strongly impacted the flavor and aroma of the resultant coffee; however, evaluating larger panels of strains or optimizing strain performance may yield flavor profiles more suitable for coffee.

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

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