Significant Differences In Taste Research Articles

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.

The aptitude of commercial yeast strains for lowering the ethanol content of wine.

The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by‐products (glycerol, 2,3‐butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non‐GM) engineered Saccharomyces cerevisiae strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (S. cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by‐products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by S. cerevisiae alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale‐up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower.

Effect of genotype and storage duration on taste and ecovalence of roasted beans of Arabica coffee (Coffea arabica L.)

Coffee genotype that performs delicious taste for long time is an ideal coffee genotype that has to be created. Several researches reported that taste of roasted bean and ground coffee decreased along with duration of storage. However, no research reports revealed information about stability of taste of coffee. The goal of this research was to determine stability of taste. Twenty eight genotypes of Arabica coffee growing in North Sumatra Province of Indonesia were storaged in sealed aluminium foil packs on sorage duration of 0, 6, 12, and 18 months at room temperature. The research was carried out with randomized complete block design with three replications. The stability of taste was calculated by using Wricke’s ecovalence. The result revealed a highly significant differences in taste between genotypes as well as between storage duration. No interaction between genotype and storage duration. Based on the ecovalence, the genotypes could be grouped into 4 clusters. The initial taste score of genotypes at 0 month of storage duration had highly significant correlation with ecovalence of genotypes (r = 0,615∗∗). The higher the initial taste score was, the less stability of the taste was. Genotype Sm16 had the most stable taste over storage duration. It can be conculded that storage duration of roasted bean of Arabica coffee must be less than 6 month. Seletion on highest taste score would be the best way to maintain highest taste score after certain storage period even this genotype could have the lowest tability of taste. The date of roasting of coffee sold to public must be written on the pack.

The effect of pre-treatment in the making of orange fleshed sweet potato flour on dried noodle’s quality

Orange-fleshed sweet-potato (OFSP) is excellent sources of powerful natural antioxidant and provide beneficial effects on human health, therefore it’s utilization in food products has been increasingly paid attention. In this study, the effect of pretreatment in the making of OFSP flours on dried noodle quality were investigated. The OFSP flours were obtained by subjecting the OFSP chips to different pre-treatment (soaking in 2000 ppm citric acid solution for 15 minutes followed by steam blanching for 5 minutes, soaking in 2000 ppm sodium metabisulphite solution for 15 minutes followed by steam blanching for 5 minutes, steam blanching for 5 minutes). Pretreated OFSP flour then was incorporated with wheat flour in ratio 20% : 80% to produce dried noodle. The physicochemical characteristics and sensory evaluation of the dried noodle was determined. Results showed there were significant differences (P<0,05) in the physical analysis, such as cooking time, cooking loss, water absorption capacity, and elongation, and also in moisture and betacarotene content of dried noodles. No significant differences (P>0.05) were observed in the color value (L*, a*, b*) and in the color, texture and aroma from sensory evaluation of dried noodles though there was significant difference in taste. The obtained results indicated that the developed dried noodle made from pretreated OFSP flours can compare favourably with conventional noodles made from wheat flour in quality.

FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT

Chocolate beverage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer’s acceptance. Generally, wettability due to the hydrophobicity of the cocoa butter is a problem and lecithination is often used to improve the wettability. Because CBP pro-duction process utilizes dry blending method, the incorporation of lecithin is a challenge. There of this stu-dy, aimed to (1) formulate CBP produced by dry blending as well as to (2) improve its wettability using pre-pared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to obtain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry blending process. Liquid lecithin was added by spraying at 70°C to the material during dry blending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall like (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. It was clearly showed that liquid lecithin was more effective in improving wettability as compared to lecithin powder and there was no significant differences between premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettability target of below 30 seconds the selected formula without giving significant difference in taste was 25%.

Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.

Effect of intermittent corona discharge plasma treatment for improving microbial quality and shelf life of kumquat (Citrus japonica) fruits

The effect of intermittent corona discharge plasma jet (ICDPJ) treatment in improving the microbiological quality and shelf life of kumquat fruits was evaluated. Kumquats were treated by ICDPJ generated using high-voltage power generator, with an output voltage of 8 kV DC and at current levels of 2.0–4.0 A. Aerobic bacteria and yeasts and molds were detected as contaminants in the fruits in the range of 3.00–3.46 log CFU/g. The plasma treatment for a cumulative period of 2 min induced a maximum fruit surface temperature of 35.6 °C and no alterations in the color and hardness of kumquats. Upon the plasma treatment, the initial microbial counts were reduced by 0.77–1.04 log CFU/g at 2.0 A current, by 1.08–1.57 log CFU/g at 3.0 A current, and by 1.51 log CFU/g to below detection limit at 4.0 A current. There was no significant difference in taste, flavor, color, texture, and total acceptance between the untreated and ICDPJ-treated samples at 2.0, 3.0, and 4.0 A currents. During storage at 25 °C for 15 days, the kumquats treated using ICDPJ generated at all currents tested exhibited extended shelf life compared to controls, without compromising their physicochemical and sensory properties.

EVALUATION OF GARCINIA CAMBOGIA PLANT EXTRACTS ANTIFUNGAL, ANTIBACTERIAL AND ANTIOXIDANT

In the present investigation, the antioxidant, antifungal and antibacterial activities of Garcinia cambogia plant extracts were studied. Hot and cold of aqueous extracts of 5, 7.5 and10% (w/v) concentrations were used as a natural preservative beverage. These prepared extracts were used for evaluation of their antifungal (against Fusarium moniliforme and Aspergillus flavus) and antibacterial properties (against gram-negative bacterial strains, Escherichia coli and gram-positive bacterial strains, Bacillus cereus). Such materials have a high content of polyphenol compounds such as pyrogallol, catechin, catechol, epicatechein, chlorogenic and salycilic acid in addition to flavonoides and isoflavonoides compounds. Garcinia cambogia contains considerable amounts of water and fat soluble vitamins. Sensory evaluation of Guava nectar supplemented with Garcinia cambogia extracts (7.5 and10% w/v) as a natural preservative, showed no significant difference in taste, colour, texture, flavour and appearance compared with control. The data showed no microbial spoilage in guava nectar supplemented with different Garcinia cambogia (cold and hot) extract concentrations and control at zero time. After one and two weeks of storage nectar in the refrigerator showed an increase in total bacterial counts in the control, meanwhile, guava nectar containing Garcinia cambogia extracts (7.5% and 10%) cold and hot showed a slight increase in bacterial count. It could be concluded that Garcinia cambogia plants has high antioxidant, antibacterial, antifungal activity properties which have some beneficial effects on health and can be used as natural preservative substances in food and beverages.

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50–200) and the final thickness (1.0–3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or ‘liking of mouthfeel’. Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to ‘liking of flavor’ and overall acceptance by the assessors.

Does electrolyzed water have different sanitizing effects than sodium hypochlorite on different vegetable types?

PurposeThe purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives, and chicory) and to analyze the efficacy of Escherichia coli O157:H7 reduction by type of sanitizer and vegetable.Design/methodology/approachTo assess the sanitizing effects of microbial elimination by variety of vegetable, the samples were grouped into four different washing methods: control (no sanitizer), 100 ppm chlorine, 100 ppm electrolyzed water, and 200 ppm electrolyzed water after prewashing. Subsequently, quantitative microbiological experiments were conducted to assess aerobic mesophilic plate count (APC), coliform, E. coli, and Bacillus cereus, and sensory changes of the sanitized vegetables were tested. Thereafter, measurement of the sanitizing effects on bacterial reduction after inoculation with E. coli O157:H7 was conducted.FindingsThe microbial levels of four types of vegetables ranged from 3.37 to 5.24 log CFU/g for APC, 2.41 to 5.57 log CFU/g for E. coli, 0.25 to 5.40 log CFU/g for coliform, and 0.83 to 5.44 log CFU/g for B. cereus. After three types of sanitizing treatments, microbial reduction effects showed 0.94-1.84 log CFU/g for APC, 0.56-1.00 log CFU/g for E. coli, 0.18-1.26 log CFU/g for coliform, and 0.56-1.23 log CFU/g for B. cereus (p<0.05). In sensory evaluation, there were no significant differences in taste and flavor between with and without sanitizing treatments. Regarding bacterial reduction after inoculation with E. coli O157:H7, the microbial reduction on vegetables was shown to be in the range of 0.27-1.57 log CFU/g with 100 ppm sodium hypochlorite, 0.66-3.07 log CFU/g with 100 ppm electrolyzed water, and 0.79-2.55 log CFU/g with 200 ppm electrolyzed water. Chicory, cherry tomato, and spring onion showed significant reduction levels of E. coli O157:H7 after sanitation (p<0.05).Originality/valueThis study revealed that different sanitization methods are required for different types of vegetables. Electrolyzed water treatment (100 ppm) is a more effective and safe method of washing raw vegetables. Given that the main purpose of sanitizing fresh-cut produce is to maximally reduce microorganism levels, different methods of sanitizing fresh-cut produce with an adequate washing method should be used according to vegetable type.

Development of Traditional Jordanian Low Sodium Dairy Products

&lt;p&gt;The present study aimed to develop new healthy traditional Jordanian dairy products including pasteurized white cheese and labaneh. This aim was achieved by partial replacement of NaCl with KCl salt at 0%, 50% and 75% in pasteurized white cheese and labaneh during processing. Results shows a slight increase in pH values and a decrease in acidity in cheese kept in brine solution that contained higher KCl compared with control. There is a significant difference in pH and acidity between control and KCl treatments in both pasteurized white cheese and labaneh. No significant difference in moisture of pasteurized white cheese and labaneh at 50% KCl salt replacement but a significant difference was found between control and 75% KCl salt replacement. There is a significant difference in taste and overall acceptability between control and KCl salt replacement starts at 75% KCl, but no significant difference between control and 50% KCl salt replacement was seen for pasteurized white cheese and labaneh for the same two attributes. KCl may give similar organoleptic effect of NaCl on Jordanian pasteurized white cheese and labaneh.&lt;/p&gt;

A Retrospective Cohort Study of Glossopharyngeal Nerve Taste in Children with Recurrent Acute Tonsillitis.

Objective To compare glossopharyngeal taste between healthy children and those with recurrent acute tonsillitis. Study Design Retrospective cohort study. Setting Pediatric clinics in a tertiary care medical center and satellite location. Subjects and Methods Smell and taste testing was administered to 80 well children and 64 children with recurrent acute tonsillitis (age range, 6-17 years). Smell testing was performed with the NIH Toolbox Odor Identification Test, with scores based on national averages for age and sex. Validated Taste Strips were placed on the midline of the tongue at the circumvallate papillae in random tastant order and in increasing concentrations to test sweet, salty, sour, and bitter. Ordinal logistic regression was used for multivariate analysis. Results The healthy and tonsillitis groups were similar, with mean ages of 11.3 and 10.8 years ( P = .34), respectively. The tonsillitis group had fewer boys (n = 18 vs 43, P = .002), higher mean body mass index (BMI) percentile (n = 72.2 vs 59.8, P = .01), and more subjects with public or no insurance (n = 24 vs 13, P = .004). Univariate analysis revealed no statistically significant differences in rate of normal overall taste (67.2% vs 60%, P = .39) and in sweet (79.7% vs 82.5%, P = .67), salty (85.9% vs 82.8%, P = .82), sour (64.1% vs 70%, P = .48), and bitter (90.6% vs 86.3%, P = .45). In multivariate analysis, smell ability, sex, BMI percentile, parent BMI, and insurance type did not affect overall taste or sweet, salty, sour, or bitter alone. Conclusion Despite controlling for potential intrinsic (sex, smell, BMI) and extrinsic (parent BMI, insurance type) confounders, there was no statistically significant difference in taste among children with recurrent acute tonsillitis as compared with healthy children.

Iron Fortification of Yogurt and Pasteurized Milk

Both yogurt and pasteurized liquid milk was made from whole cow’s milk which was fortified with ferrous bisglycinate, ferrous lactate and ferrous sulfate microencapsulate. Yogurt was stored for 7 days and milk for 2 days before consumer acceptance sensory tests was done. Chemical analysis was done every 5 days for yogurt and every 3 days for pasteurized milk. Sensory mean scores show that there were no significant differences between the control yogurt and yogurt fortified with ferrous sulfate microencapsulate in appearance, flavor, mouthfeel and overall preference. Significant differences (p < 0.05) were observed between control yogurt and yogurt fortified with ferrous bisglycinate and yogurt fortified with ferrous lactate. The observation was different in milk where no significant differences were observed in appearance and flavor in all treatments while control milk and milk fortified with ferrous lactate showed no significant differences in taste. Both Thiobarbituric Acid (TBA) and Peroxide Value (PV) numbers were highest in yogurt and pasteurized milk fortified with ferrous sulfate microencapsulate. Control yogurt had the lowest TBA value. PV was lowest in yogurt fortified with ferrous lactate while pasteurized milk has low PV in control.

라이프스타일에 따른 프랜차이즈형 한식당 이용행태 및 선택속성에 관한 연구

The purpose of this study is to identify differences of Korean restaurant customer’s demographic characteristics, user behavior and selective attribution by lifestyle type. The summary of this study is as follows: First, Hypothesis1 analysis of this research showed that there was a significant difference in demographic characteristics by lifestyle type. There was a significant difference in gender(p=.045&lt;.05), marital status(p=.009&lt;.01), education(p=.000&lt;.001) and income(p=.037&lt;.05). Second, Hypothesis2 analysis of this research showed that there was a significant difference in Korean food use behavior by lifestyle type. There was a significant difference in purpose of dining out(p=.014&lt;.05), monthly averages number of dining out (p=.045&lt;.05), average expenses per 1 person(p=.003&lt;.01) and source of information(p=.037&lt;.05). Third, Hypothesis3 analysis of this research showed that there was a significant difference in selective attribution by lifestyle type. There was a significant difference in taste and quality of food(p=.000&lt;.001), cleanness(p=.000&lt;.001) and accessibility(p=.018&lt;.05).

Taste and Odour Disturbances in Pediatric Patients Undergoing IV Flush with Normal Saline Administered by Prefilled or Freshly Prepared Syringes: Randomized Single-Blind Study.

Previous studies have reported the occurrence of taste and odour disturbances among patients undergoing IV flush with prefilled syringes of 0.9% sodium chloride (normal saline [NS]). These disturbances have been attributed to the leaching of volatile substances into the NS from the plastic of the syringe. To date, there have been no studies comparing the occurrence of taste and odour disturbances with different NS preparations. To compare the occurrence of taste and odour disturbances in pediatric patients undergoing IV flush with commercially available prefilled NS syringes and NS syringes prepared fresh daily. Patients aged 6 to 18 years who underwent routine flushing of central or peripheral IV tubing were asked to participate in this follow-up randomized single-blind study. Flushing was performed with NS from BD PosiFlush 10-mL sterile prefilled syringes or NS transferred from a polyolefin bag (Baxter AVIVA) to a polypropylene syringe and stored for a maximum of 12 h before use. Fifty pediatric patients (mean age ± standard deviation 13.4 ± 3.8 years) who had undergone flushing of IV tubing with NS were interviewed. Taste or odour disturbances were reported by 18 (72%) of the 25 patients who underwent flushing with NS from a prefilled syringe, whereas only 1 (4%) of the 25 who underwent flushing with NS from a freshly prepared syringe experienced such disturbances (p < 0.001). There were significant differences in taste and odour disturbances experienced by patients who underwent IV flush with commercial prefilled NS syringes and freshly prepared NS syringes.

Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite

Sweet potato was processed into flour and it was used to substitute wheat flour at different ratios (100:0, 90:10, 70:30, 60:40 and 50:50), and was used to prepare biscuits. The nutritional, functional and sensory properties of biscuits produced from different ratios of wheat-sweet potato composite flour was investigated. The results reveal that, the value of protein ranged between 4.50g/100g and 8.92g/100g, and value of fat (10.97g/100g to 18.93g/100g) in the biscuits decreased as the quantity of potato flour used in supplementing wheat flour increased. The crude fiber value ranged between 3.16g/100g and 5.10g/100g, the highest value of crude fiber was present in the sample with ratio 50:50 wheat-potato flour. Moisture content and carbohydrate values increased as more sweet-potato flour was introduced into the biscuits. The mineral values of calcium (26.20mg/100g to 28.10mg/100g), magnesium (7.30mg/100g to 9.60mg/100g), potassium (4.60mg/100g to 6.20mg/100g), sodium (9.77ppm to 11.564ppm) and phosphorus (49.675ppm to 56.322ppm) were higher in biscuits produced from ratio 90:10, 70:30, 60:40 and 50:50 wheat-sweet potato composite flour than biscuits produced from ratio 100:0 of wheat-sweet potato composite flour. Sensory analysis revealed that there were no significant differences (p≥0.05) in taste between biscuits produced from ratio 100:0, 90:10 and 70:30 of wheat-potato flour, but there were significant differences in taste between biscuits made from ratio 100:0 and biscuits made from ratio 60:40 and 50:50 wheat-potato composite flour. The experiments produced biscuits of acceptable qualities from all ratios of wheat-potato flour that was used.

Efficacy of Neem Oil on Cardamom Thrips,Sciothrips cardamomiRamk., and Organoleptic Studies

The neem tree contains promising pest control substances which are effective against many pests. Oil extracted from neem seeds was used against cardamom thrips,Sciothrips cardamomi, a severe and economic pest of cardamom. Neem oil formulations, namely, Tamil Nadu Agricultural univeristy neem oil (TNAU NO) (acetic acid &amp; citric acid), were found effective against the pest with a overall damage reduction of 30% after 14 days of treatment. The percent damage reduction in capsules over control after three consecutive sprays of TNAU NO(C) 2% and TNAU NO(A) 2% was 78.3 and 75.2 percent, respectively. The newly extracted and unformulated neem oil, though found inferior to the formulated one, still found to cause 50% and 70% reduction in damage caused by thrips at two and three rounds of sprays, making it useful in pest management. Organoleptic tests conducted on cardamom capsules sprayed with neem oil revealed no significant difference in taste, aroma, and overall acceptability of cow milk boiled with cardamom. Thus, TNAU NO (A and C) 2% was found effective against cardamom thrips with no adverse organoleptic properties and can be recommended.

기름의 종류 및 첨가량을 달리한 구운 약과의 품질특성 연구

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

Biofortified Cassava with Pro-Vitamin A Is Sensory and Culturally Acceptable for Consumption by Primary School Children in Kenya

BackgroundBiofortification of cassava with pro-vitamin A can potentially reduce vitamin A deficiency in low-income countries. However, little is known about consumer acceptance of this deep yellow variety of cassava compared to the commonly available white varieties. We aimed to determine the sensory and cultural acceptability of the consumption of pro-vitamin A rich cassava in order to identify key factors predicting the intention to consume pro-vitamin A rich cassava by families with school-aged children in Eastern Kenya.MethodsSensory acceptability was measured by replicated discrimination tests and paired preference tests among 30 children (7–12 yr) and 30 caretakers (18–45 yr) in three primary schools. Cultural acceptability was assessed with a questionnaire based on the combined model of The Theory of Planned Behavior and The Health Belief Model in one primary school among 140 caretakers of children aged 6 to 12 years. Correlations and multivariate analyses were used to determine associations between summed scores for model constructs.ResultsCaretakers and children perceived a significant difference in taste between white and pro-vitamin A rich cassava. Both preferred pro-vitamin A rich cassava over white cassava because of its soft texture, sweet taste and attractive color. Knowledge about pro-vitamin A rich cassava and it's relation to health (‘Knowledge’ ((β = 0.29, P = <.01)) was a strong predictor of ‘Health behavior identity’. Worries related to bitter taste and color (‘Perceived barriers 1’ (β = −0.21, P = .02)), the belief of the caretaker about having control to prepare cassava (‘Control beliefs’ (β = 0.18, P = .02)) and activities like information sessions about pro-vitamin A rich cassava and recommendations from health workers (‘Cues to action’(β = 0.51, P = <.01)) were the best predictors of intention to consume pro-vitamin A rich cassava.ConclusionsPro-vitamin A rich cassava is well accepted by school children in our study population.