Taste Acceptability Research Articles

Efficacy of a herbal mouthwash for management of periodontitis and radiation-induced mucositis – A consolidated report of two randomized controlled clinical trials

BackgroundOral diseases like periodontitis and mucositis often require home care using topical agents in the form of mouthwashes. Many herbal mouthwashes are found to be beneficial; however lack proper scientific evidence to support their use. ObjectivesStudy 1 evaluated clinical efficacy of herbal mouthwash in the management of chronic periodontitis in comparison with chlorhexidine mouthwash. Study 2 aimed at assessment of herbal mouthwash in patients of radiation-induced mucosititis. MethodsThe novel herbal mouthwash used in the present study wa prepared from extracts of five plants namely Emblica Officinalis, Terminalia chebula, Terminalia bellerica, Glycyrrhiza glabra, and Azadirachta indica. 50 periodontitis patients were randomly allocated to two groups. As per allocation, they were instructed to use either herbal mouthwash or chlorhexidine mouthwash twice daily for two weeks after nonsurgical periodontal therapy. Similarly, patients with radiation-induced mucositis were randomly given herbal mouthwash and soda saline mouthwash. Intergroup and intragroup comparisons of continuous variables were conducted using paired and unpaired t-tests. Categorical variables were compared using the chi-square test. ResultsSignificant reductions in gingival bleeding, plaque accumulation, and pocket depth were noticed in periodontitis patients in both groups. Patients reported acceptable taste, freshness, and satisfaction after the use of herbal mouthwash. The herbal mouthwash group noticed a significant reduction in the severity of radiation-induced mucositis and analgesic requirements. The intensity of pain, dryness of mouth, oral hygiene, and need for the use of antibiotic and antifungal during radiotherapy was not significant among the groups. ConclusionThe results of this preliminary clinical trial support the use of the tested herbal formulation mouthwash as an adjunct in the treatment of periodontitis as well as radiation-induced mucositis. Clinical trial registration NumberFor Study 1: CTRI/2019/10/021574, Study 2: CTRI/2020/04/024851.

Formulation Development and Evaluation of Chewable Gels Containing Jatuphalathika Extract

Jatuphalathika (JP) is composed of the fruits of four herbal plants, Terminalia chebula Retz., Terminalia bellirica Roxb., Terminalia arjuna Wight and Arn., and Phyllanthus emblica L. JP formula is traditionally used for fever, as a carminative, for detoxification, and as an anti-hyperlipidaemic. However, consumption of JP is restricted due to its unpleasant flavours, which include sour, bitter, and astringent notes. The purpose of the current study was to formulate chewable gels with JP extract and evaluate their stability. Different types and concentrations of gelling agents and flavouring agents were used in the formulation. The finished products without or with a package (foil-wrapped or vacuum-sealed) were stored at room temperature (30 ± 2°C), in a refrigerator (2–8 °C) for 1 month, and under thermal cycling between 2–8 °C for 48 h and 45 °C for 48 h for 4 cycles. Stability testing of the chewable gels was carried out. Among six formulations, JP chewable gel containing gelatin, stevioside syrup, sorbitol solution, and paraben concentrate without (F5) or with menthol (F6) gave the best results. Both formulations maintained the same texture when stored in vacuum-sealed packaging: F5 at room temperature or in the refrigerator, and F6 at room temperature. Under these storage conditions, they were physically, chemically, and microbiologically stable with acceptable taste and scent. It may be concluded that chewable gels F5 and F6 are easy-to-use formulations which could improve patient or customer compliance when using JP. Keywords: Gallic acid, Gelatin, Obesity, Phytoconstituents, Stability, Stevia

Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves

Portulacaria afra (P. afra) is a highly adaptable edible wild-growing succulent plant known as Spekboom. It thrives in gardens and the wild in arid and semi-arid regions of Southern Africa. It has a pleasant and citrusy acidic flavour. The study determined the consumer liking and sensory profile of five Spekboom treatments (raw, blanched, oven-baked, stir-fried and steamed). Ninety-four panellists ranked it on a nine-point hedonic scale and selected sensory characteristics which best described the taste using the Check-All-That-Apply (CATA) assessment. The overall liking assessment showed the fresh sample was ‘neither liked nor disliked’ (5.06), while the other treatments were ‘disliked slightly’. The most frequently checked terms in the CATA assessment were “leafy appearance” (201) and sour taste (369). Agglomerative Hierarchical Clustering and External Preference Mapping indicated two clusters. Cluster 1 indicated the raw leaves as fresh, green, leafy, and crispy, while the second cluster preferred blanched, oven-baked, and steamed leaves with descriptors like sour, bitter, chewy, juicy and pungent. All the treatments, except stir-frying, appeared to be acceptable to consumers. Thus, this plant has an acceptable taste. It could assist in ensuring sustainable food security and reduce the vulnerability of rural and urban food-insecure households in Southern Africa.

Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment

Consumers and meat processors are receptive to blended/hybrid meat products, defined as products with partial meat replacement by plant-based ingredients. Blended meat products are a novel way to reduce meat consumption, however, a novel product's market success is determined by consumer expectations and acceptance. Therefore, this qualitative study investigated consumer expectations and opinions of blended meat products in different formats (beef burger, BB and chicken nugget, CN), with a range of blended ingredients, and nutrition claims. Twenty eight meat-eating consumers from Asian (N = 16) and non-Asian (N = 12) countries participated in the product mapping sessions. Both Asian and non-Asian consumers were willing to consume blended meat products for their health and environmental sustainability benefits, but commented that acceptable taste was required. Taste was the most important attribute driving Asian consumers’ acceptance of new food products; it was less important for non-Asian consumers. Both groups liked the concept of blended BBs with added vegetables. Non-Asians favored blended with legumes and questioned the sustainability and high degree of processing associated with plant protein alternatives. The high nutritional value and health benefits of micro-algae was accepted by Asians and non-Asians, but it was not considered a desirable ingredient due to concerns about its expected undesirable taste. Most of the nutrition claims related to high protein and low fat in blended BBs were considered healthy and desirable for both groups. Blended BBs with “No GMO” and “No MSG” were classified as healthy and desirable by Asian groups while for non-Asians they were considered undesirable and not healthy. Labeling with “High in dietary fiber” led to consumers expecting an undesirable product texture in both groups. Blended CNs were especially undesirable for the non-Asians, as they were generally regarded as not healthy and undesirable as a snack. For Asian consumers, blended CNs had better healthiness than conventional CN, but were less desirable. Blended CN with “High in dietary fiber” claim was most liked followed by blended CN with “No trans-fat”. Therefore, blended BBs show great opportunities for further product development for both non-Asian and Asian consumers. Findings from this preliminary study provide meat manufacturers and product developers with insight into how consumers from different cultures perceive BBs and CNs.

Analisis Kandungan Zat Besi dan Kalsium Pada Biskuit dengan Penambahan Tepung Rumput Laut (Eucheuma cottonii)

Seaweed is an eminent commodity of marine resources that has a complete nutritional content of both macronutrients and micronutrients, as well as polyunsaturated fatty acids. This study was conducted to determine the content of iron and calcium in cookies by adding seaweed as an alternative snack. This study was designed using 4 formulations: P1 (0% seaweed flour addition), P2 (10% seaweed flour addition), P3 (20% seaweed flour addition), and P4 (40% seaweed flour addition). This study used the complete randomized design method, which was then tested for iron and calcium content in seaweed cookies using the AAS method. Organoleptic tests were carried out to determine the most accepted formulation. The results showed that cookies with the addition of 20% seaweed flour have the most accepted organoleptic quality and have a fairly high iron content of 42 ppm and calcium content of 1458.28 ppm so they can be used as an alternative food high in iron and calcium and still have an acceptable taste.

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

AbstractBackground and objectivesBoza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched.FindingsThe highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p < .05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p > .05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples.ConclusionsConsidering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results.Significance and noveltyGluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.

Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.

Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake

Edible insects are a potential sustainable food material. However, lowering the consumers’ perceived barriers to entomophagy is still a challenge. This study aimed to explore the development of an insect-incorporated protein shake and to analyze the impact of frames constructed by different explicit information on the consumers' sensory perception and acceptance of this food. A total of 243 consumers were recruited and randomly assigned to one of the three test groups. “No frame” group evaluated all of the samples in a blind condition. “Healthy frame” group and “sustainable eating frame” group were each exposed to a video clip emphasizing either the importance of healthy eating or sustainable eating, respectively, prior to sensory evaluation. All consumers tasted protein shake samples to measure the mealworm powder detection threshold (DT), consumer rejection threshold (CRT), and taste acceptance for the protein shake, which varied in the concentration of mealworm powder (DT, 2–8%; CRT & Liking, 3–15%). Finally, consumers filled out questionnaires on food-related attitudes. The results showed that the mealworm CRT was identified only in the no frame group (CRT, 14.6%). The other groups preferred samples with mealworms more or equally over control samples in all concentration ranges. DT results suggested that priming with a sustainable eating framework may induce consumers to be less sensitive to mealworm flavor and to view the higher concentration of mealworm powder in protein shakes more positively. FNS-neutral consumers were significantly affected by the explicit information, which was not observed for the consumers who were relatively neophilic or neophobic.

Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?

AbstractOdorants in food or beverages might enhance the taste. This phenomenon is called Odor‐Induced Taste Enhancement (OITE). OITE has been shown using taste‐intensity visual analog scales (VAS). VAS is often criticized because it is prone to halo‐dumping effects. We compared VAS and ranking methods to evaluate OITE in people living with normal‐weight or obesity. Sweet apple juice and salty green‐pea soup were spiked with either vanillin or bacon odorants to produce OITE. In the VAS experiment, saltiness, sweetness, sourness, bitterness and the global aroma intensities were evaluated for each base with and without the odorants. The ranking task consisted in ranking from the lowest to the highest sweetness/saltiness intensities, three references with increasing tastant concentration and a target solution with the lowest tastant concentration and the odorant. VAS highlighted OITE neither in the apple juice nor in the green‐pea soup, in no group. The ranking method revealed an OITE in the green‐pea soup in both groups, and only the group with obesity experienced OITE in the apple juice.Practical ApplicationsThe ranking task appears as an optimal method to highlight OITE and is sufficiently sensitive to demonstrate subtle differences related to participants' weight status. The ranking task is easy to perform, does not require training and does not imply a high number of participants to be statistically powered. Odor‐Induced Taste Enhancement is a strategy that might be employed to significantly reduce salt, and sugar, while maintaining an acceptable taste intensity, at home as well as in food formulation by the industry.

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

Abstract The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.

Jujube Versus Polyethylene Glycol for Maintenance Treatment of Pediatric Functional Constipation: A Randomized Clinical Trial

Background: Functional constipation (FC) is a common major problem in children. This study compared Jujube paste and polyethylene glycol (PEG) as laxative drugs in children with FC. Ziziphus Jujuba Mill (Jujube) was selected according to traditional Iranian medicine because it is native to Iran and a large extent of Asia, is safe and easy to access, with acceptable taste to children. Methods: This randomized controlled clinical trial was performed on 128 children aged 2 to 12 with FC according to Rome IV criteria. Patients were randomly divided into two groups of Jujube paste and PEG and underwent four weeks of treatment. The efficacy, safety, and tolerability of the Jujube oral product were compared with PEG. Results: Following four weeks of therapy, all clinical symptoms of constipation according to Rome IV criteria were improved significantly in both groups (P < 0.05). In all the seven criteria of Rome IV, Jujube paste was as effective as PEG and even stronger in reducing stool stiffness (P < 0.0001). No hazardous side effect was reported in the two groups. Moreover, the medication acceptance rate was higher in the group receiving Jujube paste than in the group receiving PEG. Conclusions: Jujube paste is as effective as PEG in pediatric FC. This product has high nutritional value and antioxidant properties, so it can be a safe substitute for PEG in pediatric FC.

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup.

Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products.

Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% and 1.5%) and two levels of seaweed (2% and 4%). Adding seaweed improves water holding capacity and minimized cooking loss in reduced-salt patties. In addition, adding seaweed decreases the shrinkage of the diameter and thickness of chicken patties (p &gt; 0.05). However, adding seaweed made the patties darker, as shown by lower L* values (p &gt; 0.05). Additionally, the incorporation of seaweed significantly increased (p &lt; 0.05) the hardness, chewiness, cohesiveness, and elasticity of patties. Reduced-salt chicken patties with the addition of 2–4% of seaweed showed lower extracted water than 1.5% salt chicken patties with seaweed (p &lt; 0.05), indicating a higher water holding capacity. The sensory evaluation showed that the chicken patty with 1.5% salt and 4% seaweed had the highest overall acceptability. However, the overall acceptability of the chicken patties with 1% salt and 4% seaweed was significantly higher (p &lt; 0.05) than the control. In conclusion, the addition of Kappaphycus alvarezii to reduced salt patties improved textural properties with acceptable taste profiles.

Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds.

We evaluated sex differences in the perception of bitter compounds and an aromatic bitter herbal liqueur (Mirtamaro) obtained by the infusion of myrtle leaves/berries together with a mixture of Mediterranean herbs/plants as flavoring/bittering ingredients. In a healthy population (n = 231 participants), using bivariate correlations and multivariate linear regression analyses, significant sex differences emerged in quinine bitterness perception, with women showing a higher bitter taste intensity rating than men. Among all participants, 40 subjects (subpopulation) were randomly selected for the evaluation of sex differences in Mirtamaro gustatory and olfactory perception using a hedonic Likert-type scale. Women showed higher ratings in Mirtamaro aroma (odor intensity) and bitterness (taste intensity) perception than men, with a superior capacity to perceive/describe its sensory attributes. 1,8-Cineole and methyl chavicol were the main contributors to the bitter liqueur aroma. A significant correlation (r = 0.564, p < 0.01) between Mirtamaro odor pleasantness/taste pleasantness was observed in women, indicating a positive contribution of aromatic herbs to bitter taste acceptability. Moreover, a higher bitter intensity rating of 6-n-propylthiouracil was evidenced in women than men. Our results highlighted sex differences in bitter taste acuity and the role of aromatic herbs/plants in modulating bitter taste acceptance, which is useful information in the field of precision nutrition and medicine.

Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p &lt; 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p &gt; 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p &lt; 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p &lt; 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p &lt; 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p &gt; 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

찹쌀가루를 첨가한 브라운소스의 품질 특성에 관한 연구

This study was a study on the method of producing brown sauce with glutinous rice roux. The purpose of this study was to find out the optimal addition ratio of glutinous rice roux to brown sauce. As a result of measuring the moisture content of the brown sauce, CON was the highest measured, and BS4 was the lowest measured. Salinity and pH showed no difference between the samples. As for the sugar content, CON was the lowest at 10.83 °Brix, and BS4 was the highest at 15.80 °Brix. As for viscosity, CON was the lowest at 18.87 cp, and BS4 was the highest at 63.37 cp. As a result of the attribute difference test, bS4 was most strongly evaluated in the degree of brown color intensity, stickyness, and off odor. CON was most strongly evaluated for its astringent and oilly taste. BS2 was most strongly evaluated for its savory taste, savory odor, and softness. As a result of the c test, BS2, a 20% added group of glutinous rice roux, was evaluated as the best in the appearance, flavor, taste, aftertaste, and overall acceptance of the sauce. When adding glutinous rice roux to brown sauce, adding 20% of the brown sauce is good for enhancing the acceptance taste.

Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”

Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits. These fruits have interesting health virtues and are prone to rapid postharvest losses. This study is aimed at producing brandy from a combination of pineapple (Ananas comosus), watermelon (Citrullus lanatus) and guava (Psidium guajava), with an objective to optimize the ratio of fruit pulps and fermentation time in order to produce wine, then brandy of acceptable taste and flavor. A D-optimal 3-component, 1-factor experimental design was used to obtain the best wine formulation to be distilled. The factors retained were: the volumes of Pineapple (A), watermelon (B) and guava (C) and the fermentation time (D) was considered as a process factor. Based on the experimental design using Design Expert 11 software, 24 wine samples were formulated. After statistical analyses, the pH, alcohol content and viscosity were considered for mathematical modeling due to their significant impacts during fermentation (pH and viscosity) and distillation (alcohol content).Optimization for wine production gave a fruit formulation of 69, 19 and 12% of pineapple, watermelon and guava respectively, with a fermentation time of 11 days. Distillation of this wine gave an ethanol output of 72%, from which two distinct Brandy was obtained: one (E1) in which dilution was done with clarified wine, and the second (E2) with distilled water and a roasted bark of Cupressus sempervirens (cypress) added to it. After six weeks of aging at ambient temperature, physicochemical characteristics showed a vitamin C content of 100 and 80 mg/L, polyphenols content of 22.77 and 42.77 mqGAE/100 g, and a titratable acidity of 1.42 and 0.45 meq.g of tartaric acid respectively for E1 and E2. After sensory analysis, brandy sample E1 was preferred.

Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations.

Pengolahan Camilan Stick Rumput Laut Hijau (Eucheuma) Berdasarkan Uji Organoleptik pada Murid Sekolah Dasar (SD) Negeri 29 Kendari

Stick snack products are foods that are still rarely found in the community. Green seaweed plants contain carbohydrates, protein, fat, most of which are salt, sodium, and potassium compounds. beta-carotene and minerals. This study aims to determine the acceptability of color, texture, aroma and taste of green seaweed stick snacks with the addition of wheat flour in school children at SDN 29 Kendari. The type of research used is descriptive. The panelists were 53 students of SD Negeri 29 Kendari. The sampling technique used is the saturated survey. The data obtained using observation sheets and analyzed descriptively. The result of color preference for green seaweed stick snack products, namely R4 has the best acceptance rate of 90.6%. From the aspect of texture, that is R4 as much as 89.2%. From the aspect of aroma, namely R4 as much as 92.5%. Meanwhile, from the taste aspect, R4 is 92.5%. The conclusion of this study is the acceptability of green seaweed stick snacks based on the attributes of color, texture, aroma and taste. Meanwhile, the panelists preferred the R4 product more than other products.

Acceptability of a new 4-in-1 Abacavir/Lamivudine/Lopinavir/Ritonavir paediatric fixed-dose combination: the caregiver-child dyads' perspective.

Worldwide, 1.7 million children younger than 15 years were living with HIV in 2021. Only 52% of them had access to antiretrovirals (ARVs). Lack of age-appropriate ARV formulations (i.e. easy to swallow for young infants, acceptable taste) remains the main obstacle to the access to ARVs. Therefore, a strawberry-flavoured Abacavir/Lamivudine/Lopinavir/Ritonavir (30/15/40/10 mg) fixed-dose combination of granules in a capsule (4-in-1) for children living with HIV weighing 3-25 kg was developed. We assessed caregivers' perceived acceptability of the 4-in-1 compared with previous paediatric ARV formulations and factors influencing acceptability. This exploratory qualitative case study embedded in a phase I/II, open-label, randomized cross-over pharmacokinetic, safety and acceptability study (LOLIPOP) was conducted in three sites in Uganda (May 2019-October 2020). Thirty-six children weighing between 3 and 19.9 kg participated in the main study. We purposively sampled caregiver-child dyads according to weight bands, and conducted 20 semi-structured interviews with caregivers and 5 with healthcare providers. We triangulated these results with a quantitative acceptability questionnaire. We analysed interviews inductively using NVivo12 adopting a thematic analysis approach and acceptability questionnaires descriptively to assess concordance between them. All caregivers found the 4-in-1 formulation highly acceptable and easier to use than previous formulations (i.e. pellets/tables/syrup). Appealing taste, ease of administration, easy storage and children's acceptance contributed to acceptability despite structural challenges of food shortage and HIV stigma. Visible improvements in children's health and comprehensive and tailored healthcare provider support to overcome initial difficulties such as vomiting increased caregivers' acceptance. Concordant results from questionnaire- and interview-data confirmed high acceptability. Caregivers of children in all weight bands in this sample found the 4-in-1 granules highly acceptable compared with the pellets/tablets combination. Healthcare providers' support to caregivers allowed for individual tailoring of drug administration despite challenges such as food shortage. This enabled short-term adherence. These findings informed further practical recommendations. Clinical trial number: NCT03836833.