Significant Differences In Color Research Articles

Do Rootstocks Influence Global Fruit Quality, Postharvest Performance and Metabolite Profiles of Persea americana cv. Hass?

The choice of rootstock has a significant impact, not only on fruit growth and development, but also on avocado fruit quality and postharvest performance. The objective of this study was to evaluate and compare attributes related to the postharvest quality of Hass avocados from “Mexicola” and “Duke 7” rootstocks grown under similar conditions. This study included two harvests: early (23–26% dry matter) and middle (>26–30% dry matter) per season for the 2016/2017 and 2017/2018 seasons and two storage conditions (regular air (RA) at 5 °C and controlled atmosphere (CA) at 4 kPa O2 and 6 kPa CO2 at 5 °C) for 55 days. The results showed significant differences in firmness, color and vascular and flesh browning between storage conditions; in addition to these last three attributes, the rootstock played an important role. The fatty acid profile did not reveal significant differences between fruit from both rootstocks. Finally, the polar metabolite profiles revealed differences only for the storage condition, not associated to the rootstock, which could affect the postharvest performance of Hass avocado fruit. This study is one of the few available showing the interaction of rootstock/Hass cultivar on fruit quality and postharvest performance.

Reducing the CIE colorimetric matching failure on wide color gamut displays.

Color matching experiments were conducted for 11 pairs of displays, using 7 displays with different spectral characteristics. The color matching results between the LCD display and displays that have a narrowband spectrum, such as a laser projector, QLED, or OLED, demonstrated a significant color difference between two matched colors. The maximum difference was 18.52 ΔE00, which indicates the white color difference between the LCD and laser projector. There was also a clear observer variability of 2.27 ΔE00. The new cone fundamental function derived from 757 metameric pairs showed good performance compared to CIE standard observers reducing the display color mismatching significantly. This function also demonstrated a better performance when evaluating color matching in color chart image.

Indistinct assessment of the quality of traditional Chinese medicine in precision medicine exampling as safflower

The quality of traditional Chinese medicine (TCM) guarantees its clinical efficacy. Although advanced analytical techniques and methods can accurately determine the content of chemical components in TCM, it is difficult to accurately determine its clinical efficacy. In addition, the current analytical methods and technologies are complex and have difficulty meeting the requirements of a rapid, accurate and convenient determination of TCM quality. In this study, we first propose the concept of “indistinct” evaluation of the quality of TCM, that is, combining biological potency with character evaluation, quantifying the character evaluation, and preparing the safflower quality grade evaluation card based on the character analysis, which provides research ideas and methods for the rapid and accurate evaluation of the quality of TCM. We determined the biological potency of different batches of safflower based on the in vitro antiplatelet aggregation model and divided the safflower samples into two grades based on the biological potency. We further collected the color information of different grades of safflower samples, quantified the color information of different grades of safflower, drew a quality grade evaluation card for the rapid judgment of safflower quality grade and verified its accuracy by pharmacodynamic evaluation. To further analyze the differences in the material basis of different grades of safflower, the LC-MS method was used to simultaneously determine the contents of 19 chemical components, such as myricetin, in different grades of safflower samples to analyze the differences in the material basis of different grades of safflower. The result shows that the different grades of safflower exhibited significant differences in color. The pharmacodynamic results show that the quality evaluation card prepared based on color information can accurately evaluate quality, and the effect of first-class safflower is significantly better than that of second-class safflower. The chemical analysis results of different grades of safflower show that there are also significant differences between them, among which hypericin, 6-hydroxyapin-6-O-glucose-7-O-glucuronide, 6-hydroxykaempferol-3,6-O-diglucoside-7-O-glucuronic acid glycoside, 6-hydroxykaempferol-3,6,7-tri-O-glucoside and hydroxysafflower yellow A exhibit significant differences, which may be the main differentiating components of different grades of safflower. This study preliminarily confirmed that the “indistinct” evaluation of the quality of TCM based on character analysis is accurate and scientific, and the quality evaluation card prepared can accurately judge the quality of TCM, providing a reference for the rapid application of TCM character evaluation.

Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture

Abstract
 The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022. This study used the experimental research method. U Mann Whitney test results show that there are significant differences in the sensory quality aspects with a significance level of α = 0.05.The analysis results show that the higher average scores between the two kinds of chocolate are as follows: in the color aspect was 3.4 for couverture chocolate (dark brown category), in the aroma aspect was 4.2 for couverture chocolate (somewhat strong chocolate aroma category), in the taste (sweetness) aspect was 4.5 for compound (sweet category), in the taste (chocolate flavor) aspect was 4.76 for couverture chocolate (rich chocolate flavor category), and in the texture aspect was 4.5 for compound chocolate (soft texture category). It is concluded that there are significant differences in color, aroma, taste (sweetness), and taste (chocolate flavor) aspects of sensory quality and no significant difference in the texture aspect.
 Keyword : Chocolate Mousse, Compound Chocolate, Couverture Chocolate, Sensory Quality

In vitro effectiveness of different dental bleaching protocols using violet LED

PurposeThere has been growing demand for dental bleaching worldwide, however, despite being effective, hydrogen peroxide (HP) can negatively affect the dental structure. Thus, new techniques, such as violet LED light have emerged and need to be studied. The aim of this study was to analyze and compare the effectiveness of violet LED light alone or combined with 35% HP gel. MethodsSix different tooth bleaching techniques (n = 10) were performed in intrinsically pigmented bovine teeth: G1 - 35% HP (1x/week for 4 weeks, 45 min of gel application); G2 - 35% HP (1x/week for 4 weeks, 15 min of gel application); G3 - violet LED (1x/week for 4 weeks); G4 - violet LED (2x/week for 2 weeks); G5 - violet LED (4x/week for 1 week); G6 - Violet LED + 35% HP (hybrid technique, 1x/week for 4 weeks, 15 min of gel application). Specimens were submitted to color evaluation at predetermined times using Konica Minolta® spectrophotometer, and the surface morphology (n = 3) was qualitatively analyzed by Scanning Electron Microscope (SEM). Data of the color change test were analyzed considering a 5% level of significance. ResultsThere was significant difference in color (p <0.05) for all groups after bleaching protocols. SEM analysis revealed that the greatest change in surface occurred in Group G1, with demineralization of the dental enamel. When considering the same time interval, there were no statistical differences for axis L*, but differences were shown for axis a* (G2, G3, G4 ≥ G1, G5 ≥ G6) and b* (G1, G2, G3, G4, G5 > G6). Regarding the comparison of ΔE00 between groups, results showed statistical difference between groups, with G1 ≥ G2, G5, G6 ≥ G3, G4. ConclusionBleaching protocols with less time (15 min) or no exposure to 35% HP (violet LED, 4x/week) could promote bleaching results as those obtained by the conventional technique using 35% HP for 45 min, with no enamel surface changes, showing to be a promising alternative to tooth bleaching.

Rapid visual discrimination of Citri Reticulatae Pericarpium from different origins by fluorescent sensors based on aluminum ions and Ag nanoclusters

Citri Reticulatae Pericarpium (CRP) is a medicinal and food homolog commonly used in Chinese medicine. The quality, price, and content of dihydroflavones (DHFs) and polymethoxyflavones (PMFs) in CRP are directly related to their origin. A novel, fast, and simple visual discrimination method for the origin of CRP is presented here. Al3+ and bovine serum albumin/thiosalicylic acid-modified Ag nanoclusters (BSA/TSA-AgNCs) were screened as fluorescent sensors for targeting DHFs and PMFs, respectively. After 60 batches of CRP extracts from different origins reacted with Al3+ or AgNCs sensors, three types of CRP origin could be discriminated accurately by the naked eye or using partial least squares discriminant analysis (PLSDA), according to the significant differences in fluorescence color. It showed a good discrimination effect when applied to filter-paper-based detection. The sensoring mechanism can be the DHFs in CRP form a complex with Al3+, which increases the molecular conjugation and structural rigidity, resulting in a fluorescence enhancement effect. PMFs are more likely to enter the BSA shell of AgNCs owing to hydrophobic interactions and transfer electrons with TSA modified on the surface of AgNCs, resulting in the photoinduced electron transfer (PET) effect and aggregation of TSA-AgNCs, which eventually leads to fluorescence quenching.

Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry (CIELab): Effect of whole bunch or grape stems addition

SummaryPinot noir wines were made with inclusion of different amount of whole bunches or grape stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60), 100% whole bunch (WB100), and destemmed grapes with 100% stems added back (DS100). Wines were analysed using modified Somers assay and CIELab method at the end of fermentation and after a 2 years bottle ageing. CIELab analysis showed that DS100 was significantly different from all other treatments at both sampling points, and whole bunch addition treatments (except of WB30) only showed significant colour difference compared to DS treatment after bottle ageing. Total anthocyanins were significantly reduced in stem inclusion treatments at the end of alcoholic fermentation, but after the 2 years bottle ageing, only DS100 treatment showed significantly lower anthocyanins than DS treatment. Stem inclusion treatments significantly increased tannin concentration. Total anthocyanins and tannins in wines reduced by 69%–71% and 24%–31% respectively after bottle ageing.

Structural and optical studies of gamma-irradiated polyvinyl alcohol, polyethylene glycol, and lignosulfonate thin film

Thin film of polyvinyl alcohol (PVA), polyethylene glycol (PEG) and lignosulfonate (Lg) were synthesized by solution casting technique. Samples from the synthesized PVA-PEG-Lg thin film were irradiated with different γ doses ranging from 20 to 100 kGy. The resulting effect of the γ-ray irradiation on the structural and optical properties of the blend films was investigated using Fourier transform infrared spectroscopy (FTIR) and ultraviolet spectroscopy (UVs). The FTIR analysis of the blends confirmed the formation of a relatively strong hydrogen bond between the hydroxyl groups of the PVA and the blended polymers. The optical band gap, refractive index, Urbach energy, and optical dielectric parameters were characterized and interpreted based on the γ-ray dose. The optical bandgap decreased from 4.00 to 3.39 eV for a γ-ray dose of 100 kGy, associated with an increase in both Urbach energy and refractive index of the films. This could be attributed to the domination of chain crosslinking caused by γ radiation under the present conditions. Moreover, we used the Commission Internationale de E’Claire (CIE) method to evaluate the change in color between the pristine and irradiated films. The PVA-PEG-Lg film achieved significant color differences during the γ-irradiation.

Effect of M-type reactive dyes on dyeing properties of twisted bamboo fiber bundles.

The dyeing properties of twisted bamboo fiber bundles were studied by using the combination of three primary colors in M-type reactive dyes. The study found that the three dyes of red, yellow and blue have good color rendering in the actual dyeing process, and because the molecular structures of the three are similar, the chemical reactions during the fixation are the same, so the final dyeing rate results are similar, which were 29-32%. Compared with the undyed twisted bamboo fiber bundle, the mechanical properties of the three-color twisted bamboo fiber bundle also changed significantly, and the tensile strength increased by 13.79% on average. The changes of elastic modulus and elongation at break showed that the three-color twisted bamboo fiber bundle had excellent flexibility. In addition, there are significant color differences between the samples of each color. When the color indexes of DB are used as the benchmark, the ΔE* of other dyed samples varies from 40 to 80, and the color of each sample is relatively uniform, without an obvious color flower phenomenon. This indicates that twisted bamboo fiber bundles with richer colors can be prepared by different combinations of three primary dyes, which can improve the ornamental value of bamboo fiber bundles after processing into large blocks and their application potential in home textiles, interior decoration and other fields.

Physicochemical and Organoleptic Value of Horse Meat Sausages based on the Level of Carrot Flour Substitution

This research aims to determine the Physicochemical and Organoleptic Value of Horse Meat Sausages based on the level of carrot flour substitution. Experimental method with a Completely Randomized Design (CRD) with one factor, carrot flour substitution (10%; 20%; 30%;40% and 50%.) The parameters to be observed were chemical parameters (beta-carotene, ash, moisture and protein content), physical parameters (texture and color), as well as organoleptic parameters for hedonic and scoring methods (flavor, taste, color and texture). Observation data were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% using Co-stat software. And continued with the Honestly Significant Difference (HSD) test at the same real level. The results show that the effect of the ratio of horse meat to carrot flour on sausage quality has a significantly different effect on ash content, water content, beta-carotene content, protein content, texture (N), hedonic organoleptic texture, flavor, taste, color and texture scoring. However, there was no significant difference in hedonic flavor, taste and color. Horse meat sausage and carrot flour with a ratio of 70%:30% is the best treatment which produces ash content of 5.28%, moisturer content of 62.53%, beta-carotene content of 3.41 mg/g, 7% texture 2.8 N, Color ( °Hue) 88 with the criteria of reddish yellow, flavor, taste, color that preferred by the panelists.

Associations of serum carotenoids with the severity of sunburn and the risk of cancer: A cross-sectional analysis of 1999-2018 NHANES data.

Sunburn is a common problem for outdoor workers and casual outdoor walkers. Carotenoids are important elements in normal function of skin tissue and skin metabolism and are critical in the development of some cancers. However, the possible relationships between sunburn sensitivity, carotenoids and the risk of cancers remain unknown. To explore the associations of serum carotenoids with sunburn severity and the risk of cancers. A cross-sectional study from the National Health and Nutrition Examination Survey from 1999 to 2018 were conducted. The relationship between sunburn and serum carotenoids, cancers were investigated by unconditional or ordinal logistic regression. Mediation analysis was used to explore the effect of carotenoids on the relationship between sunburn and cancers. A total of 25,440 US adults from 1999 to 2018 were enrolled in this study. There were significant differences in sex, race and natural hair color between the sunburn and non-sunburn people. The severity of sunburn was significantly associated with serum trans-β-carotene, cis-β-carotene, combined lutein, and vitamin A. The odds ratios of severe reactions were 5.065 (95% CI: 2.266-11.318) in melanoma patients, 5.776 (95% CI: 3.362-9.922) in non-melanoma patients, and 1.880 (95% CI: 1.484-2.380) in non-skin cancers patients. Additionally, serum carotenoids were partially attributable to the effect of sunburn on skin and non-skin cancers. Sunburn severity was associated with cancers, and severer sunburn was related with higher risk of cancers. Serum carotenoids were also associated with sunburn severity. Moreover, the relationship between sunburn and cancers was mediated by some serum carotenoids.

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

AbstractBackground and ObjectivesMakgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diverse physiological properties, such as antimicrobial, antioxidant, and antitumor activities. The preparation of rice‐based Makgeolli (RM) and quinoa‐added Makgeolli (QM) were obtained by combining rice and quinoa in ratios 1:1 (RM; control: without supplement). This study sought to assess the physicochemical, microbiological, antioxidant, and taste tests of RM and QM during a 6‐day fermentation period.FindingThe alcohol content increased steadily until Day 6 (10.7%–10.3%). From the start of fermentation to Day 2 of fermentation, the number of lactic acid bacteria (LAB) in RM and QM increased rapidly (p &lt; .05), with no significant increase thereafter (p &gt; .05). 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activities were significantly (p &lt; .05) higher in QM (DPPH: 81.01%, ABTS: 91.46%) than in RM (DPPH: 43.65%, ABTS: 53.85%). The average result of iron(II) chelating activity for RM was 39.81%, while for QM was 47.09%. Moreover, superoxide dismutase scavenging activity of both RM and QM were 41.07% and 56.23%, respectively. There were no significant differences in color, smell, appearance, and overall acceptability between RM and QM (p &gt; .05). However, taste values were significantly higher (p &lt; .05) in QM than in RM (5.9 vs. 4.3).ConclusionMakgeolli supplemented with quinoa owing to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

Tofu is a derivative product of soybean that is widely consumed by the society for its high nutritional content and good benefits for health. Research on the physicochemical especially antioxidant content of tofu was still rarely evaluated. The aim of this research is to increase the antioxidant effect of tofu by using Lactobacillus casei FNCC-0090 and Lactobacillus plantarum spp. as coagulants. Tofu was coagulated using Lactobacillus casei FNCC-0900 and Lactobacillus plantarum spp. to reach the isoelectric points of tofu with pH 4.8, 5 and 5.2. The physicochemical of tofu were analysed which consist of total protein content, crude fat content, carbohydrate content, moisture content, ash content, antioxidant capacities, colour, yield and texture of tofu. The results showed that there is a significant difference in moisture content, colour, protein, yield, texture and antioxidant capacities of tofu. While fat, ash, carbohydrate content of tofu did not show a significant difference between sample but showed a significant difference with control. In antioxidant capacity, the antioxidant increased by 11.21% in the radical scavenging capacity, 5.1% in the reduction capacity and 4.9% in the chelating capacity of tofu.

Differences in Chemical Constituents between Dalbergia oliveri Heartwood and Sapwood and Their Effect on Wood Color.

The purpose of this study was to characterize and quantify the chemical constituents of heartwood and sapwood of Dalbergia oliveri extract in order to investigate the chemical components that determine the formation of heartwood's color. In this work, the types of pigments in heartwood and sapwood extract were analyzed using UV-Visible (UV) Spectrophotometer, and the main pigment components of heartwood and sapwood extract were identified and quantified using ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS). The results showed that the difference in content of the main components between heartwood and sapwood of Dalbergia oliveri was slight, and the lignin structure between heartwood and sapwood is basically identical; flavonoid pigments were found to be the primary chromophoric components of heartwood and sapwood extract. However, a total of 21 flavonoids were identified in heartwood and sapwood, of which the unique substances to heartwood were vitexin, isorhamnetin, and pelargonidin, and the content of isoliquiritigenin, formononetin, and biochanin A were 253, 37, and 583 times higher in the heartwood than in the sapwood, respectively, which could be the main pigment components affecting the significant color difference between heartwood and sapwood of Dalbergia oliveri. These results will provide a foundation for revealing the underlying mechanism of color difference between heartwood and sapwood and provide a theoretical basis for wood coloring.

A Preliminary Comparison of Beef Carcases Stunned using DTS: Diathermic Syncope® or Captive Bolt in Terms of Selected Meat Quality Attributes and Plasma Biomarker Concentrations

A novel technology for inducing unconsciousness prior to slaughter has been developed (DTS). For commercial reasons meat quality attributes are important, and impacts on endocrine responses provide an indication of animal welfare. We compared endocrine, ultimate pH and meat quality (after 1 and 10 weeks of storage) attributes of cattle carcases processed using DTS with those processed using penetrative captive bolt (CB). There were no significant differences between treatments in the change in plasma cortisol, adrenocorticotropic hormone, β-endorphin and catecholamines between baseline and immediately post-slaughter, and no significant differences in terms of pH at 24 h post slaughter. There were no significant differences in pH, shear force, TBARS or drip loss between DTS and CB samples of round and loin at week 1 and week 10 post slaughter; DTS meat was yellower at quartering (MINOLTA b* P &lt; 0.05). At week 1, DTS loins were redder (MINOLTA a*, P &lt; 0.05) and yellower (MINOLTA b*, P &lt; 0.05), while DTS rounds were lighter (MINOLTA L*, P &lt; 0.05), than CB. At week 10, there were no significant meat color differences between treatments. Processing cattle using DTS results in endocrine changes and meat quality attributes that are comparable to CB.

Effect of CAPN1 gene polymorphism on some physical and sensory traits in broiler meat

This study was conducted in the poultry field, Animal Production Department, College of Agriculture and Marshes, University of Thi-Qar, from 10/11/2021 to 3/2/2022, the period included field and laboratory stud. A total of 100, one day broilers Ross 308 were used. Laboratory analyzes were carried out in the laboratories of the Marshes Research Center, University of Thi-Qar and the laboratories of the College of Agriculture and Marshes, University of Thi-Qar. Three genotypes CC, CT and TT were identified whose frequency was 0.52, 0.34 and 0.14 respectively and the frequency of the C allele was 0.69 and the frequency of the T allele was 0.31. There were significant differences on Water Holding Capacity (WHC) among the genotypes, the CC genotype was superior to the CT and TT genotypes. As for the thawing and cooking loss, there were no significant differences between the genotypes. A significant differences on pH values among the genotypes, the CC genotype was superior to the CT and TT genotypes. Significant differences in flavor between genotypes, the CC genotype was superior to the CT genotype, and the CT genotype was superior to the TT genotype. Highly significant differences in tenderness, the CC genotype was superior to the TT genotype, while the CT genotype did not differ significantly from the CC and TT genotypes. Highly significant differences between the genotypes in juiciness, the CC genotype was superior to the CT and TT genotypes. No significant differences in color and general acceptable.

Protein Enriched Noodles Using Aramang Powder

The study generally aimed to formulate noodles enriched with aramang powder and evaluate the acceptability. It specifically aimed to determine the sensory qualities of the formulated noodles as to the color, odor, and taste, and determine the consumer's acceptability. Three noodles formulations were prepared as follows: treatment 1 (with the addition of 5 grams aramang powder), treatment 2 (with the addition of 10 grams aramang powder and treatment 3 (with the addition of 15 grams aramang powder). Sensory evaluation was done using 10 semi-trained laboratory panelists to evaluate the quality of the product. Consumer acceptability was also conducted using 50 consumer respondents to determine the acceptability of the product. Results of the study revealed that there is a significant difference in color, odor, taste and general acceptability of the noodles enriched with aramang powder using the three (3) concentrations of aramang powder. Based on the result of the sensory test (sensory evaluation), treatment 3 using 15 grams of aramang powder was the best having the following qualities/ attributes slightly dark cream in color, slightly strong aramang odor, and moderately strong aramang taste with overall acceptability of

Advances in Biomedical Functions of Natural Whitening Substances in the Treatment of Skin Pigmentation Diseases.

Pigmentation diseases can lead to significant color differences between the affected part and the normal part, resulting in severe psychological and emotional distress among patients. The treatment of pigmentation diseases with good patient compliance is mainly in the form of topical drugs. However, conventional hydroquinone therapy contributes to several pathological conditions, such as erythema, dryness, and skin desquamation, and requires a longer treatment time to show significant results. To address these shortcomings, natural whitening substances represented by kojic acid and arbutin have gradually become the candidate ingredients of traditional local preparations due to their excellent biological safety. This review focuses on several natural whitening substances with potential therapeutic effects in pigmentation disease and their mechanisms, and a thorough discussion has been conducted into the solution methods for the challenges involved in the practical application of natural whitening substances.

Analgesic and anti-inflammatory effects of diclofenac and ketoprofen patches in two different rat models of acute inflammation

ObjectivesTopical forms of Non-steroidal anti-inflammatory drugs (NSAIDs) used to treat pain, fever and inflammation ensure reduced occurrence of systemic adverse effects that are common with oral application. Compared to the systemic therapy, topical applications of NSAIDs require lower doses to achieve pain relief, and thus pose lower risk of major drug interactions. We aimed to evaluate analgesic and anti-inflammatory effects of diclofenac and ketoprofen patch in the rat model of acute inflammation. MethodsWistar male rats, body weight 220–290 g were randomized into five groups with six rats. Two groups were treated with diclofenac patch at different doses, two with ketoprofen patch at different doses, while a placebo patch was administered to the control group. After patches removal and initial measurements of pain, gait, body temperature, paw temperature, color and paw volume, the models of acute inflammation were applied: yeast-induced hyperalgesia and carrageenan-induced edema. Measurements were repeated one, three and five hours after inflammation induction. ResultsAcute inflammations induced by both used models did not affect the whole-body temperature. However, there were significant (p < 0.05) differences in pain, gait, paw temperature, color and volume between low and high dose diclofenac and ketoprofen groups compared to the control group in different time points, in both models. ConclusionsOur results confirm the analgesic and anti-inflammatory efficacy of diclofenac and ketoprofen patches when used in two well-established rat models of inflammation. These findings suggests that diclofenac patch would be a useful formulation in clinical practice as a novel treatment option. However, new prospective double blind randomized clinical trials are necessary to evaluate analgesic and anti-inflammatory effect of topically applied NSAIDs when used in specific pain and inflammation indications.

Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8%. The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. 100 grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols. The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process, which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.