Sweetness Scores Research Articles

Changes in raspberry sensory quality after harvest as affected by CO2 atmospheres

CO2 atmospheres have the potential to influence raspberry (Rubus idaeus L.) sensory quality after harvest. Our study determined the optimal postharvest atmosphere to extend shelf life without negatively impacting sensory quality. Raspberry fruit were stored at 5 ℃ in 15, 8, 5 or 0.03 kPa CO2 in combination with 6, 13, 16 or 21 kPa O2, respectively. A trained sensory panel conducted a descriptive sensory evaluation of the raspberry fruit after 5, 10, and 13 d of storage. Raspberries stored in 15 kPa CO2 with 6 kPa O2 (15 kPa) atmosphere followed by that in 8 kPa CO2 with 13 kPa O2 (8 kPa) atmosphere had higher firmness than that in 5 kPa CO2 with 16 kPa O2 (5 kPa) and 0.03 kPa CO2 with 21 kPa O2 (0.03 kPa) atmosphere. Panelists found that raspberries stored in 8 kPa and 15 kPa CO2 atmosphere had the least off-flavor and highest tartness. Raspberries stored in 8 kPa scored highest in raspberry flavor with substantial juiciness and sweetness scores. The fermentative volatiles acetaldehyde and ethanol were higher in raspberries stored in 15 kPa despite the low off-flavor scores, while most other raspberry volatiles decreased with increasing CO2 concentration, including flavor-related volatiles α-ionone, α-terpineol, limonene and linalool. After 10 d, the quality of raspberries stored in 0.03 kPa or 5 kPa atmosphere had degraded considerably. While 15 kPa atmosphere prolonged shelf life the longest, 8 kPa atmosphere prolonged shelf life to 10 d while maintaining sensory quality and was the best overall atmosphere.

Association of Dental Caries with Odontogenic Infections and Nutritional Status in an Orphanage of Raichur District: A Cross-sectional Study

Aim: The aim of the study was to assess the association of nutritional status and dental caries in children at an orphanage in Raichur city, Karnataka. Materials and Methods: A specially designed structured questionnaire was administered to a total of 101 children of the orphanage to gather demographic details, dietary habits, sugar exposure, and oral hygiene practices. The sweet score was recorded as given by Nizel and Papas, body mass index (BMI) was assessed using the Centers for Disease Control 2000, growth charts, dental caries, and odontogenic infections were recorded using decayed missing filled teeth in deciduous dentition (dmft)/Decayed Missing Filled Teeth in permanent dentition (DMFT) and pufa/PUFA (Pulpal involvement, Ulceration, Fistula, and Abscess) index (Monse et al., 2010), respectively. Results: A total of 101 participants were enrolled in the study including children aged 6–15 years old with a mean age of 10.67 ± 2.74 years. A statistically significant relation was found between the duration of stay in an orphanage and the prevalence of dental caries (P < 0.05). A statistically significant positive correlation was found between the duration of stay in the orphanage and BMI (0.382) dmft/DMFT (0.203). In addition, a statistically significant positive correlation was also observed between dmft/DMFT and pufa/PUFA. Conclusion: The study showed caries to be primarily associated with the sugar exposure and dietary habits, whereas untreated dental decay was the main cause of odontogenic infections. The untreated caries PUFA ratio was 13.98% with only one filled component, indicating the unmet needs for decayed teeth and lack of awareness and access to preventive and curative dental care facilities by the children of the orphanage.

Evaluation of different taste sensations along with body mass index (BMI) in geriatric patients with and without complete dentures.

The purpose of this study was to investigate the effect of acrylic full removable dentures on the perception of four primary tastes (sweet, sour, salty, and bitter), as well as to determine if there is a correlation between changes in body mass index (BMI) and taste perception. A total of 60 patients who wore acrylic removable dentures and 60 controls were included in the study as a convenient sample. Sixteen solutions for basic tastes were prepared, and the patients were asked to identify the taste of each solution from the lowest concentration. Anthropometric measures, such as height and weight, were measured and recorded in an MS-Excel sheet. The data were analyzed using SPSS version 23. The results showed that patients with complete removable dentures had lower taste scores for sourness (P < 0.001) and sweetness (P < 0.001) compared to the control group. However, there was no significant difference in salt taste scores (P = 0.218) and bitterness (P = 0.002) between the two groups. Additionally, the study found a correlation between lower BMI values and higher taste scores among denture-wearing patients, indicating an inverse relationship between total taste scores and BMI. The study suggests that geriatric patients with complete dentures have reduced taste sensations compared to those without dentures which can have a negative impact on their nutritional status. Therefore, it is crucial to provide adequate nutritional support and dietary counseling for geriatric patients based on health policy to maintain their overall health and well-being.

Effects of Animal Diet and Processing Methods on the Quality Traits of Dry-Cured Ham Produced from Turopolje Pigs.

The Turopolje pig (TP) is a local Croatian pig breed that almost became extinct in the second half of the 20th century. Today, the TP is still endangered, and a new conservation strategy based on products with higher added value is needed to preserve the breed. There is little information on the quality of TP meat products such as smoked and dry-cured ham, including the impact of natural feeds or processing innovations such as smoke reduction. This study, therefore, investigated the effects of the animal's diet (either conventionally fed or acorn-supplemented) and the processing method (standard or lightly smoked) on the quality traits of dry-cured TP ham. Twenty hams, evenly distributed among the treatments, were processed for 15 months and then analysed for physicochemical and textural traits, volatiles and sensory profile. The hams from acorn-supplemented pigs lost less weight during processing (p ≤ 0.05). Otherwise, the diet had no significant effect on most examined ham traits. The exceptions were protein content and the texture parameter hardness, which decreased (p ≤ 0.05), and the degree of proteolysis and colour parameters, which increased (p ≤ 0.05) as a result of acorn supplementation. However, these effects were generally small and varied between the inner (m. biceps femoris) and outer (m. semimembranosus) muscles. Furthermore, acorn supplementation was associated with less typical ham odour and lower sensory scores for sweetness and colour uniformity (p ≤ 0.05). The smoke reduction had no effect on the physicochemical and colour properties but resulted in a significant reduction (p ≤ 0.05) in the volatile phenolic compounds and an improved texture to the hams. This was reflected both in reduced (p ≤ 0.05) hardness, identified in the instrumental analysis, and in an increased (p ≤ 0.05) softness, solubility and moistness, identified in the sensory evaluation. To summarize, the quality of the TP ham under the conditions studied was only slightly affected by acorn supplementation, whereas reduced smoking had a more significant effect, which was mainly reflected in an improved texture.

Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds

In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol.To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%.Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C13-norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine’s sensory profile.The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability.

Sensory Stability of Maize Grains Preserved by a Triple Packing System and Biopesticides (Leaves of Lippia multiflora Moldenke and Hyptis suaveolens Poit)

The aim of this study was to evaluate the sensory stability of maize grains preserved in a triple bagging system with or without plant biopesticides (leaves of Lippia multiflora and Hyptis suaveolens), using a three-factor central composite design (CCD).&#x0D; The first CCD factor consisted of 6 observation periods, namely: 0; 1; 4.5; 9.5; 14.5 and 18 months. The second factor was the type of treatment, which consisted of 1 control batch with polypropylene bags (WB) and 9 experimental batches, including 1 in a triple bag with no biopesticides (TS0) and eight (8) additional batches containing ratios and/or combinations of biopesticides (TS1 to TS8). Finally, the third factor concerns the combination of two biopesticides, with the percentage (%) of Lippia multiflora as the reference.&#x0D; The samples were stored at room temperature for 18 months and periodically removed from storage for descriptive sensory analysis. All samples showed significant differences in sensory attributes initially and after storage. Intensity scores for negative sensory attributes such as musty and rancid aromas and acidic and astringent flavors increased during storage. After 18 months of storage, samples stored in a triple bagging system without biopesticides showed the highest intensity scores for rancid, moldy, acidic, and astringent flavors. These scores were 7.33±0.35; 6±1.67; 3.57±1.15; 4.38±1.57 respectively. However, samples preserved in triple bagging systems with biopesticides showed the lowest intensity scores for these negative attributes (4.5±0.8; 3.2±0.6; 2.18±1.73 and 1.96±0.67, respectively). In addition, the intensity scores for color, sweetness, and corn aroma decreased for all samples. Samples stored in triple bagging systems showed the smallest decrease at the end of storage for these positive attributes (5.67±1.21 for color, 5.66±1.5 for sweetness, and 5.25±1.47 for corn aroma).

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Rays are usually caught for their high-value fins, but their flesh is also in demand in Philippine tribal areas. Compared to other commercial marine fish in the local market of Bongao, Tawi-Tawi, Philippines, stingrays are not very expensive, but they are high in protein. Fish flakes are a popular snack food made from intermediate moisture fish. This study evaluated sweet and spicy fish flakes made using dried stingray meat with the aid of white cane vinegar (T1) and water (T2) as pre-treatments. The newly developed fish flakes were evaluated by 100 panelists, particularly faculty and students. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly (P&amp;gt;0.05) between the two treatments. However, the taste scores showed a significant difference (P&amp;lt;0.05) in terms of sweetness. The sweetness score of sweet and spicy dried fish flakes pre-treatment with water (4.33 ± 0.09) was significantly higher than those pre-treatment with vinegar (3.99 ± 0.09). Moreover, the sensory quality scores suggest that either of the two treatments can be used to formulate this new fishery product. However, this new product requires further analysis, especially on shelf life, proximate and microbial analyses.

Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies

Sugar reduction in foods is of global interest in food science and industry to limit excessive calorie intake for healthier nutrition. Therefore, a modified Weibull model-based approach is presented here to relate sweetness perception with sugar concentration for the first time. The model was tested by using sweetness perception data obtained from sensory analysis of biscuits (wholewheat flour, whey or hydrolysed pea protein, different sucrose forms, ethylvanillin, furaneol, phenylacetaldehyde) using a line scale and untrained panellists. Sweetness scores increased 56%, 59%, 41% by the addition of wholewheat flour, proteins, or aroma compounds at 17% sucrose containing biscuits, respectively. Wholewheat flour and proteins boosted Maillard reaction products imparting baked/caramel-like flavour. The Weibull model well fitted to the sweetness perception data with a sigmoidal curve and high predicting power. This approach allows to explain how much sugar reduction can be achieved to reach a targeted sweetness perception without performing further sensory analysis.

Area to “Watch Out” for Dental Caries in Schoolchildren of Age 3–12 Years Based on Dental Health Diet Score – A Cross-sectional Study

Abstract Aim: The aim of the study was to determine the prevalence of dental caries among children of age 3–12 years based on the dental health diet score (DHDS). Settings and Design: Dental caries in children is evaluated using food score, nutrient score, and sweet score. Materials and Methods: A total of 2288 children were screened/examined, for the presence of dental caries using dmft/DMFT index, by randomly selecting 10 schools within a radius of 5 km. Informed written parental consent was obtained. A closed-ended questionnaire which included a diet chart was given 2 days before the examination. All children aged 3–12 years were included in the study. DHDS was calculated and compared with standard chart. All data obtained were tabulated and statistically analyzed using SPSS version 16 (IBM Corp.), with the P &lt; 0.05 value considered statistically significant. Results: Dental health diet score values obtained from the present study shows that, 71.8% children were in badly need of diet counselling and diet modification, 13.7% of children were need to be educated and 15.5% of children were just need to be motivated. On comparing the DHDS score with the dental caries, the mean dmft/DMFT score of “not adequate and barely adequate” categories was 2.3 ± 1.8 and 2.4 ± 2.1, respectively. Their values were found to be statistically significant. Conclusion: Area to “Watch-out” for dental caries in children – Malnutrition. Equal emphasis is needed in both avoidance of sugary foods and maintenance of proper nutrition in children.

Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)

Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were irradiated for 3 and 7 days, respectively with a UV lamp. The content of fatty acids, tocopherols, and volatile compounds was determined followed by colour and sensory properties of samples. Obtained results were compared with samples heated for 2 months at 70 °C in an oven. Tocopherol content showed oxidation process had just started after 3 days of UV irradiation. Moreover, aldehydes content increased 8.40 times and 11.77 times at 3 days and 7 days, respectively. Aroma, odour, sweetness scores, and a* value of peanuts were lower and permanency and rancity scores were higher after the oxidation process. Thermal treatment showed an increase in colour and b* value and a reduction in a crunchiness score highlighting temperature possible causes chemical changes which are not related to the oxidation process. Acceleration of oxidation with UV radiation can be used to study peanuts oxidation with less impact on sample colour and crunchiness when the sensorial analysis was performed.

Instrumental and sensory analyses of fruit quality attributes of grafted grape tomatoes in high tunnel organic production systems.

'Vegetative' and 'generative' tomato rootstock types have been proposed based on their different effects on tomato scion growth performance; however, their impacts on fruit quality have not been characterized. No study has been conducted in which the effects of rootstock on grape tomato quality attributes were assessed using sensory and instrumental methods of evaluation. Here, we conducted two experiments to examine the influence of 'DR0141TX', 'Estamino', and 'Multifort' rootstocks (vegetative, generative, and uncharacterized, respectively) on fruit quality properties of determinate and indeterminate grape tomato scions under organic production in high tunnels, including color, size, firmness, dry matter content, soluble solids content (SSC), titratable acidity (TA), pH, and consumer sensory attributes. In both experiments, grafting 'Sweet Hearts' indeterminate grape tomato onto 'DR0141TX', 'Estamino', or 'Multifort' increased fruit size and led to negligible effects on sensory attributes and instrumental measurements of fruit quality attributes. For 'BHN 1022' determinate grape tomato, rootstocks did not exhibit any major impact on fruit quality attributes in Experiment 1. However, fruit quality was compromised by grafting per se and rootstocks, especially 'Multifort', in Experiment 2, as reflected by reduced SSC, TA, and SSC/TA and lower scores for overall appearance, overall acceptability, tomato flavor, overall texture, and sweetness. In general, 'vegetative' and 'generative' rootstocks showed comparable effects on sensory evaluations and instrumental measurements of grape tomato quality attributes for both indeterminate and determinate scions. More research is needed to better characterize rootstock effects on fruit quality, including the flavor-related compounds under different growing conditions. © 2022 Society of Chemical Industry.

Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times.

The effects of instrumental quality indices on the sensory properties of Shine Muscat grapes harvested 16, 18, 20, and 22 weeks after full bloom (WAFB) were investigated. The berries harvested at 20 and 22 WAFB gained higher sweetness scores than those harvested at 16 and 18 WAFB, showing similar trends to that of total soluble solids (TSS) content. The sourness, astringency, and firmness scores were not significantly different among the samples. The flavor score showed a trend similar to that of sweetness perception. The higher flavor score in the berries harvested at 20 and 22 WAFB seemed to be derived from the development of floral aroma compounds, including linalool and its derivatives, with ripening. Consumer acceptance was highly correlated with sweetness and flavor perceptions. It was concluded that the TSS content and development of floral aroma compounds are the key quality parameters for Shine Muscat grapes, satisfying consumer acceptability in the market.

Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder

Potatoes (Solanum tuberosum) are one of the most economically important crops in the world. However, limited postharvest handling technologies and a lack of value-added product options result in substantial food loss in their value chain. In this study, we investigated the possibility of potato-derived starch as a raw material for syrup. Supplementation with superfine Hypsizigus marmoreus mushroom powder (MP; average median diameter, 4.791 μm; 3%) was evaluated for added nutritional value and improvements in sensory properties. Two syrup samples (PSS, potato starch syrup without MP; PSM, potato starch syrup with MP) were prepared, analyzed, and compared with commercial rice syrup (CRS). The addition of MP significantly improved the physicochemical characteristics of PSS. The addition of MP to PSS resulted in a significant increase in total polyphenol, total pectin, reducing sugar content, and dextrose equivalent; however, it significantly reduced the pH and light transmittance. CRS had the lowest viscosity of all samples at the same shear rate; however, the addition of MP reduced the viscosity of potato starch syrup (PSM&lt;PSS). Electronic tongue analysis indicated that MP enriched umami and saltiness flavors, and reduced bitterness and sweetness scores of PSM. Thus, potato starch is a potential raw material for potato syrup production, and the addition of superfine H. marmoreus MP ameliorated certain quality characteristics of PSM.

Perilla Fruit Oil-Fortified Soybean Milk Intake Alters Levels of Serum Triglycerides and Antioxidant Status, and Influences Phagocytotic Activity among Healthy Subjects: A Randomized Placebo-Controlled Trial.

This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pasteurized, analyzed for its nutritional value, and had its acceptability assessed by an experienced and trained descriptive panel (n = 100) based on a relevant set of sensory attributes. A randomized clinical trial was conducted involving healthy subjects who were assigned to consume deionized water (DI), SM, PFO-SM, or black sesame-soybean milk (BS-SM) (n = 48 each, 180 mL/serving) daily for 30 d. Accordingly, health indices and analyzed blood biomarkers were recorded. Consequently, 1% PFO-SM (1.26 mg ALA rich) was generally associated with very high scores for overall acceptance, color, flavor, odor, taste, texture, and sweetness. We observed that PFO-SM lowered levels of serum triglycerides and erythrocyte reactive oxygen species, but increased phagocytosis and serum antioxidant activity (p < 0.05) when compared to SM and BS-SM. These findings indicate that PFO supplementation in soybean milk could enhance radical-scavenging and phagocytotic abilities in the blood of healthy persons. In this regard, it was determined to be more efficient than black sesame supplementation. We are now better positioned to recommend the consumption of PFO-SM drink for the reduction of many chronic diseases. Randomized clinical trial registration (Reference number 41389) by IRSCTN Registry.

Preventing Early Childhood Caries through Oral Health Promotion and a Basic Package for Oral Care: A Pragmatic Trial.

Introduction:Untreated caries in mothers is one of the common risk factors for early childhood caries (ECC).Aim:The aim of the study was to investigate the impact of an oral health promotion program on ECC.Methodology:We conducted a pragmatic trial at 12 primary health centers in a rural community of India with 311 pregnant women using fluoride toothpaste, oral health information through pamphlets, and referral to urgent dental care or atraumatic dental treatment as the test intervention. Data were collected through structured interviews at baseline and oral examination of the children at 2 years of age.Results:Of the 311 women who participated, 274 children were followed up with at 2 years of age. ECC was low and comparable in both groups. When compared with the control group, significantly, more children from the intervention group were breastfed for over 6 months of age (P = 0.012) and consumed less sugar (P < 0.001). The number of mothers’ decayed teeth (P = 0.01), children's sweet scores (P < 0.001), and the age at which brushing commenced for children (P = 0.04) increased the likelihood of tooth decay in children.Conclusion:The oral health promotion program had some beneficial effects in preventing caries in children when provided to pregnant women.

Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability

Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall acceptance, appearance, color, smell (odor), taste, flavor, mouthfeel (texture), goso flavor (nuttiness), sweetness, repeated use, and recommendation. One-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least square regression (PLSR) were used to perform the statistical analyses. The SM_D sample generally showed the highest scores for overall liking, flavor, taste, mouthfeel, sweetness, repeated consumption, and recommendation among all the consumer samples tested. Consumers preferred sweet, goso (nuttiness), roasted soybean, and cooked soybean (nuttiness) attributes but not grayness, raw soybean flavor, or mouthfeel. Sweetness was closely related to goso (nuttiness) odor and roasted soybean odor and flavor based on partial least square regression (PLSR) analysis. Determination of the sensory attributes and consumer acceptance of soymilk provides insight into consumer needs and desires along with basic data to facilitate the expansion of the consumer market.

Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts

Hypsizygus marmoreus, an edible mushroom with various functional properties, was prepared to obtain coarse and superfine powders. We evaluated the effect of particle size on mushroom powder quality. The water absorption index and total dietary fiber contents of superfine powders (average median diameter, 4.791 μm) were 5.79 g/g and 28.50 g/100 g, respectively, which were higher than the corresponding values of coarse powder (average median diameter, 168.085 μm). Similarly, extracts prepared from the superfine mushroom powders exhibited higher total polyphenolics contents (83.91 mgGAE/100 g), total sugar contents (5,138.50 mg/100 g), and total flavonoid contents (43.99 mgNE/100 g) compared with those prepared from coarse mushroom powders. The extraction yield and pH were higher for superfine powder concentrates than for coarse powder concentrates. According to the electronic tongue results, superfine powder extracts had high scores for umami, sourness, and sweetness, while coarse powder extracts scored high in bitterness. Furthermore, SEM images indicated that both powders differed in either the shape or size of the particles; coarse powder particles exhibited irregular shapes and high porosity, while superfine powder particles represented a uniform shape and lower porosity. Particle size reduction through superfine grinding improved the physicochemical and morphological properties of the mushroom powder samples and their hot-water extracts.

Linking categorical models for prediction of pleasantness score using individual predictions of sweetness and creaminess: An advancement of categorical modeling

The aim of this work was to develop and evaluate approaches of linked categorical models using individual predictions of probability. A model was developed using data from a study which assessed the perception of sweetness, creaminess, and pleasantness in dairy solutions containing variable concentrations of sugar and fat. Ordered categorical models were used to predict the individual sweetness and creaminess scores and these individual predictions were used as covariates in the model of pleasantness response. The model using individual predictions was compared to a previously developed model using the amount of fat and sugar as covariates driving pleasantness score. The model using the individual prediction of odds of sweetness and creaminess had a lower variability of pleasantness than the model using the content of sugar and fat in the test solutions, which indicates that the individual odds explain part of the variability in pleasantness. Additionally, simultaneous and sequential modeling approaches were compared for the linked categorical model. Parameter estimation was similar, but precision was better with sequential modeling approaches compared to the simultaneous modeling approach. The previous model characterizing the pleasantness response was improved by using individual predictions of sweetness and creaminess rather than the amount of fat and sugar in the solution. The application of this approach provides an advancement within categorical modeling showing how categorical models can be linked to enable the utilization of individual prediction. This approach is aligned with biology of taste sensory which is reflective of the individual perception of sweetness and creaminess, rather than the amount of fat and sugar in the solution.

Formulation, Sensory Attributes and Nutrient Content of a Malted Sorghum-based Porridge: Potential for the Management of Moderate Acute Malnutrition among Infants and Young Children

Introduction: Substituting corn in a fortified corn-soy blend (CSB+) with enzyme-active sorghum malt has the potential to be used as a suitable alternative supplementary porridge in the management of infants and young children (IYC) with moderate acute malnutrition (MAM) in Uganda. Objective: This study aimed to develop acceptable malted sorghum-based supplementary porridge (MSBP) that meets the energy and protein specifications for the management of IYC with MAM, using locally-available ingredients. Methods: MSBP formulations included the use of malted sorghum flour and extruded soy and corn flour. The ratio of the soy to corn ingredients was 3:7 (F617/F593), 1:1 (F892/F940), and 4:1 for CSB+, which is the standard care for the management of IYC with MAM in Uganda. The sorghum malt content for F617/F892 and F593/F940 was 25% and 30%, respectively. F617, F593, F892 and F940 met international specifications for a supplementary porridge. A comparison of the consumer acceptability scores and viscosity levels of these formulations was made, using analysis of variance. Results and Discussion: The scores for flavour, taste, mouth feel, sweetness and overall consumer acceptability differed among the formulations (p&lt;0.05). F617 had a higher mean acceptability score than F593, F892 and F940 (p&lt;0.05), as well as a higher energy and protein content than CSB+ (p&lt;0.01). The energy density, protein density and viscosity of F617 were 1.6kcal/ g, 4g/100 kcal and 2809 cP, respectively, with a flour rate of 25%. Conclusion: Sorghum malt is suitable for the development of an acceptable supplementary porridge (MSBP). It meets the international energy and protein specifications for the management of IYC with MAM, and the F617 formulation meets these specifications.

Effect of Functional Endoscopic Sinus Surgery on Gustatory Function in Patients With Chronic Rhinosinusitis.

In this study, we investigated the effect of functional endoscopic sinus surgery (FESS) on gustatory function in patients with chronic rhinosinusitis (CRS). Forty-three patients with CRS who underwent FESS were included in this study. Prior to FESS and 3 months after surgery, the severity of rhinosinusitis was assessed using the Taiwanese version of the 22-item SNOT (SNOT-22), endoscopic examination, and acoustic rhinometry. The olfactory function was evaluated using the phenylethyl alcohol odor detection threshold test and the traditional Chinese version of the University of Pennsylvania Smell Identification Test, and the gustatory function was evaluated using the whole mouth suprathreshold taste test (WMTT) and the taste quad test (TQT). Subgroup analyses were performed based on CRS phenotypes and endotypes. The SNOT-22 significantly improved 3 months after FESS for all patients with CRS. The endoscopic score and olfactory function significantly improved in patients with eosinophilic CRS and in patients with nasal polyps (CRSwNP). The WMTT sweet and bitter scores were significantly lower after FESS in CRSwNP, but the TQT sweet score was significantly higher in patients without nasal polyps. In addition, patients with noneosinophilic CRS had significantly decreased WMTT and salty scores 3 months after FESS. Our results showed that the effect of FESS on gustatory function of patients with CRS was different with the different testing procedures, the association with nasal polyps, and the underlying inflammatory patterns.