Significant Differences In Taste Research Articles

Quality of life of patients with head and neck cancer

Patients with head and neck cancer have to deal with the impact of treatment on its functional and aesthetic aspects, and its self-report enables improvements in clinical and social support. ObjectiveTo evaluate the quality of life of patients dealing with squamous cell carcinoma of the head and neck. MethodA prospective analytical study. Twenty nine patients with mean age of 57 years answered at three stages: onset, middle and end of treatment, the questionnaires: Quality of Life Core Questionnaire - Cancer 30 and the Quality of Life Questionnaire - Head and Neck, the European Organization for Research and Treatment of Cancer. We used the Friedman test at: 0.05. ResultsThere were high mean values concerning physical, cognitive, social functions; improvements in general health and social function decline during treatment; and a significant difference in taste and smell (p = 0.020), swallowing (p = 0.040), cough (p = 0.013) and weight loss (p = 0.011). ConclusionThere was a significant reduction in the quality of life for some common symptoms resulting from cancer treatment, which was not seen in the evaluation of the aspects related to physical, cognitive and social functions, and general health.

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun-dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. Practical Applications The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.

Production of Malt Flavoured Low-Sugar Drink from Banana (Musa sapientum) Fig Using Amyloglucosidase

ABSTRACT Banana fig from fully ripe banana, caramel and malt extract, food drink thickening agent, acetic acid and local hop extract (Alfalfa) were used in the formulation of a low-sugar malt drink. Banana fig was used as a replacement for malted barley. The pH, total titratable acidity (TTA), percentage sugar content, specific gravity and saccharification of the extracts were determined. The effects of optimization of the mashing process using industrial enzyme-amyloglucosidase were also evaluated. The pH and percentage sugar content of the banana fig extract decreased with increased mashed temperatures. Specific gravity of the banana fig extracts decreased with increased mashed temperatures, with values from 1.013 to 1.010 against mashed temperatures of 45°C and 80°C respectively. At temperatures of 70°C and above the saccharification was observed to be incomplete. However, the introduction of industrial enzyme-amyloglucosidase resulted in complete saccharification. The formulation of the malt flavoured low-sugar drink gave three samples of 6.2%, 7.4% and 11.8% sugar contents. Sensory evaluation carried out on the malt flavoured low-sugar drink with commercial Amstel malt drink showed no significant difference in taste and flavour for all the samples compared with reference sample at p > 0.05. But sample BS3 with 11.8% sugar content was significantly different (p

Morphological and organoleptic nature of Ziziphus jujuba Mill.

Aim of the experiment was to determine morphological and sensory differences between selected Ziziphus jujube Mill. genotypes. For experimental study were used 19 seed grown genotypes planted in experimental garden of the Slovak University of Agriculture in Nitra. In our laboratories were analysed quantitative and qualitative traits of matured fruits. In the collection of genotypes were identified by morphological analysis the average weight in range from 4.68 to 0.66 grams, length of 21.67 to 0.77 mm, and width of 16.97 to 0.67 mm. Mass weight ratio of fresh pulp to total fruit were determined in the range 57-79%. In the group of selected genotypes were identified significant differences in the pulp and pericarp pigmentation. With stones was determined the average weight in the range 0.90-0.24 g, length from 14.35-0.58 mm and width 8.32-0.34 mm. Significant differences has ben found in stones shape and color of analyzed genotypes as well. For the evaluation of sensory analysis was applied the 9 point scale. By sensory analysis were evaluated the dried fruit pulp samples of five genotypes (A, B, C, D, E) and 8 genotypes (AV, BV, CV,DV, EV, PV , GV, HV) samples of dried flesh for 60 minutes boiled in water and then extracted. Among the samples were identified significant differences in taste too. Gained experience and results can be used for expansion of jujube specific genotypes in Slovakia with primary orientation on organic agriculture and/or for other applications in practice as well.

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

The aim of this study was to investigate the effects of non-starch hydrocolloids (NSH) on the physicochemical properties and stability of a béchamel sauce. Three different NSH (guar gum, xanthan gum and carboxymethylcellulose) were added at two concentrations (0.10 wt.% and 0.25 wt.%) hereby replacing an equal amount of modified starch. Sauce batches were stored at refrigerated temperatures during four weeks and were rheologically characterized at day 2, 16 and 30 after preparation. The addition of all hydrocolloids caused a marked increase of the consistency index compared to the model system whereas this parameter decreased for all sauces during refrigerated preservation. The yield stress was also increased by the NSH. Furthermore all studied NSH reduced the amount of syneresis, with xanthan gum being the most effective. Besides, sensory tests demonstrated that there were no significant differences in taste and general preference between the hydrocolloid sauces and the model system.

Méningocèle et myéloméningocèle : notre expérience à propos de 100 cas

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

ANTIMICROBIAL EFFECT OF ORANGE JUICE, PEEL AND IT’S ESSENTIAL OIL ON THE SHELF LIFE OF CAKE

The objective of this work was to study the effect of orange juice, peel and it’s essential oil as antimicrobial agent, on the shelf life of cake when stored at room temperature and at 4oC for 4 weeks. Sensory evaluation of different cup cake types produced from wheat flour containing different levels of orange peel and essential oil showed that there are non significant differences in taste and flavour between treatments (control with orange), orange peels 2.5% + orange juice, orange essential oil 0.3% + orange juice and control. The cake made with mixture of 0.3% orange essential oil + orange juice gave products of low pH (7.16), but cake with a mixture of orange juice and orange peel 2.5% plus milk gave the lowest aw (0.88). All pathogens were not detected in all samples stored at 4 oC, while small numbers of Staph aureus and B. cereus were detected upon 21 days of storage at 30 oC. The inhibition zones against strains of Asp. Niger sp. flavus, sp parasitius, sp ocfiracus, Fuarium moriliforme and pencillum spp , showed that orange oil had the highest inhibitory effect all tested followed by the effect of orange peels, then orange juice. Generally it could be clearly all additives had considerable effects on the growth inhibition of all fungal tested strains, while, essential orange oil had the most inhibitory effect causing undetected cells in some strains from As. sp . and Pencillium spp.

참조기 조미 건포류의 이화학적 특성

본 연구는 참조기를 이용하여 조미액을 달리하여 4가지 건포류를 제조한 후 영양성분, 과산화물가, 대장균군수 및 관능평가를 실시한 결과 다음과 같은 결과를 얻었다. 건포류의 일반성분에서 수분은 다른 제품에 비해 녹차액을 사용한 B제품이 약간 높게 나타났으며, 조미 건포류의 단백질함량은 39～45%로 대체로 높게 나타났다. 지방함량은 녹차액이 함유된 B제품이 가장 낮았으며, 매운 조미료를 이용한 D제품에서 지방함량이 가장 높게 나타났다. 탄수화물 함량은 23～31%로 나타났으며, 매운맛을 내는 D제품의 탄수화물 함량이 가장 낮게 나타났다. 회분 함량은 특히 매운 조미료를 사용한 D제품에서 다른 제품보다 약간 높게 나타났다. 건포류의 구성 아미노산 중 함량이 가장 높은 것은 glutamic acid이었으며, 다음으로 aspartic acid, glycine, lysine 순으로 나타났다. 지방산의 구성에서 포화지방산의 비율은 50～51%범위로 거의 제품간의 차이가 나타나지 않았고, monoenes의 비율은 로즈마리액을 처리한 제품의 비율이 가장 낮았으며, polyenes의 비율은 상대적으로 로즈마리액을 처리한 제품이 높게 나타났다. 과산화물가가 가장 낮은 제품은 로즈마리액을 첨가한 C제품이었으며, 매운맛을 내는 D제품이 가장 높은 값을 나타냈다. 대장균군수는 모든 제품에서 모두 음성으로 검출되지 않았다. 관능평가결과 맛, 색의 경우 모든 제품이 쥐포와 유의적인 차이가 없었으며, 냄새의 경우 매운맛을 내는 D제품은 쥐포와 차이가 없었으나, A, B, C제품은 모두 쥐포에 비해 유의적으로 낮게 나타났다. 전반적인 좋아함에서는 모든 제품이 쥐포와 차이가 없었다.

The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain

Abstract Musa species (banana, cooking banana and plantain) were bought from a market in Umuahia Abia State, Nigeria. Samples were chemically analysed and subsequently used in wine production by conventional methods of must preparation, filtration, primary and secondary fermentation (with baker’s yeast as inoculum), pasteurization and bottling. Physical–chemical properties and microbial content were monitored during the process. Sensory characteristics of the Musa wines were evaluated. The Musa species were found to have a fermentable sugar level of 18.81–23.57%. The wines produced showed an alcohol content of 9.96–11.25, brix (scale of densities used in the sugar industry) level 8.00–8.15, ash 0.32–0.45, and titratable acidity 1.00–1.108. Sensory evaluation indicated a significant difference in taste, colour and general acceptability at P &lt; 0.05 among the wines. Potential opportunities exist to develop and produce local fruit wines for consumption by both the domestic market and tourists.

The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain

Abstract Musa species (banana, cooking banana and plantain) were bought from a market in Umuahia Abia State, Nigeria. Samples were chemically analysed and subsequently used in wine production by conventional methods of must preparation, filtration, primary and secondary fermentation (with baker’s yeast as inoculum), pasteurization and bottling. Physical–chemical properties and microbial content were monitored during the process. Sensory characteristics of the Musa wines were evaluated. The Musa species were found to have a fermentable sugar level of 18.81–23.57%. The wines produced showed an alcohol content of 9.96–11.25, brix (scale of densities used in the sugar industry) level 8.00–8.15, ash 0.32–0.45, and titratable acidity 1.00–1.108. Sensory evaluation indicated a significant difference in taste, colour and general acceptability at P &lt; 0.05 among the wines. Potential opportunities exist to develop and produce local fruit wines for consumption by both the domestic market and tourists.

Response of sapote mamey [Pouteria sapota (Jacq.) H.E. Moore&amp;Stearn] fruit to hot water treatments

Abstract The aim of this study was to determine the effect of potential insect disinfestation hot water treatments (HWT) on sapote mamey fruit ripening and quality. The center of a 0.50 kg fruit took ∼45 min to reach the water temperature (40–60°C). Once the center of the fruit reached the water temperature, fruit were held for an additional 40–60 min in the water. After immersion, fruit were allowed to dry and were held in storage at 25°C for 4–6 days. Fruit treated at 40 or 45°C showed no significant changes in quality, while fruit treated at 50°C for 60 min ripened irregularly and had flesh with white and dark colorations. Fruit treated at 60°C for 60 min ripened more slowly and had no skin or flesh symptoms of heat injury, but had lower soluble solids and pH, higher firmness and slightly higher water loss than untreated fruit. The 60°C heated fruit also showed a lesser degree of flesh browning than untreated fruit. A panel of untrained judges found no significant difference in taste or aroma. Judges did give a higher score for the flesh color of fruit treated at 60°C compared with that of untreated fruit as there was less flesh browning and a firmer flesh relative to untreated fruit. Sapote mamey fruit subjected to 60°C HWT for 60 min had relatively minor effects on fruit quality and a delayed ripening. Hot water treatments may have potential as an insect disinfestation treatment for sapote mamey.

Homemade gluten-free pasta is as well or better digested than gluten-containing pasta.

Homemade gluten-free pasta is as well or better digested than gluten-containing pasta.

Hydroxycinnamates of Vitis vinifera: Sensory assessment in relation to bitterness in white wines

AbstractThe bitter and astringent taste properties of hydroxycinnamoyl tartaric acids have been responsible for incorrect speculation that these compounds influence the taste of wine. The sensory contribution of the major hydroxycinnamates found in wine was evaluated by duo—trio difference tests in model wine solutions and in white wine. The major hydroxycinnamate compound, trans‐caffeoyl tartaric acid, was not detectable when added at the highest level at which it has been found in wine, 150 mg litre−1. Similarly, no significant difference in taste was produced when caffeic acid and p‐coumaric acid were added at 120 mg litre−1 and 30 mg litre−1, respectively. Trans‐2‐S‐glutathionyl caffeoyl tartaric acid, a product of oxidase activity in must, was not detectable at 50 mg litre−1. It was concluded that the hydroxycinnamates do not play any direct role in the taste of wines.

Contribution of Terpene Glycosides to Bitterness in Muscat Wines

Terpene glycosides were isolated from a bitter Muscat of Alexandria wine. When the glycosidic extract was added to a model system or to wine at levels one and two times the concentration in the original wine, no significant difference in taste was produced, whereas in water at single-strength concentration, a significant difference was produced (p

Quality of Enzymatically Treated 72° Brix Orange Juice Stored at Refrigerated Temperatures

ABSTRACTFresh Valencia orange juice was treated with 0, 70, and 350 ppm of commercial pectic enzymes, concentrated to 72° Brix and stored at –7°, –1°, 7°, and 13°C for up to 6 months. The 70 ppm enzyme treatment successfully reduced initial apparent viscosity by about 25%. For the 70 ppm enzyme treated samples after 6 months storage at all four temperatures, juice cloud remained acceptable, furfural remained below the significant level, and at −1°C, vitamin C levels were above 32 mg/100 mL. There was no significant difference in taste after 6 months storage at −7°C between control and 70 ppm enzyme treated samples. Product quality of enzymatically treated orange concentrate stored at refrigerated temperatures was of sufficient quality to realize potential savings of 17% in storage and 30% in refrigeration.

Chemical Composition and Cooking Quality of Some Improved Varieties of Redgram Dhal

Chemical composition, cooking and organoleptic qualities and physical characteristics of redgram varieties, CO 1 and CO 2. were studied and compared with those of the newly released variety CO 3 and three other improved varieties. CO 3 and CO 1 had higher protein content. CO 1 performed better in cooking and organoleptic qualities than all other varieties. There was no significant difference in taste, physical characte- ristics and flavour among the varieties tested.

Some Factors Involved in the Clarification of Whey Wine

A naturally cloudy wine of approximately 10.5% alcohol content was produced from Cheddar whey with added dextrose. Addition of 0.20–0.50% KWK bentonite, followed by polishing filtration, was found to be the most feasible clarification procedure. Flavor panel results indicated no significant difference in taste or odor between unclarified and clarified wine. Tests for Brix, pH, titratable acidity, and alcohol content; and determinations for lactose, protein, fat, ash, and total solids were done on whey, wine, and wine sediments to monitor the effects of fermentation, aging, and clarification.