Terms Of Taste Research Articles

Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.

Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production

This study aimed to investigate the sensory acceptability of fresh pasta noodles made from bamboo (Bambusa vulgaris) shoots, incorporating different proportions at 0% (control), 25%, 50%, 75%, and 100%. The sensory acceptability of the treatments was evaluated in terms of aroma, texture, appearance, and taste, as well as their overall acceptability. The study also analyzed the significant differences in sensory qualities between the experimental treatments and compared them with the control. A completely randomized design was employed, involving sixty (60) evaluators. The results indicated that the inclusion of bamboo shoot in the noodle mixture adversely affected the sensory quality, with these negative effects intensifying at higher bamboo shoot proportions. In terms of aroma, texture, appearance, and taste, the differences among the experimental treatments, with the exception of the control treatment, were not statistically significant. However, significant differences were observed in these sensory aspects when comparing the control treatment to the experimental treatments. In conclusion, the research suggests that even small quantities of high-nutritional-value bamboo shoot flour can negatively impact product quality. Future studies should focus on improving the sensory quality and shelf life of these noodles, while also exploring methods to reduce production costs.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

Choux Paste Quality With Canna Flour Substitution

The purpose of this study was to analyze the effect of canna flour substitution as much 25%, 35% and 45% on quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an true experiment with the completely randomized design method (RAL) and three repeats. The source of data in this study was obtained from 3 expert panelists. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcount ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect choux paste of canna flour substitution between 25%, 35% and 45% on the quality of thes, namely on the quality of the dark brown color of the out, and light brown on the inside of the choux paste, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste. The best canna flour choux paste quality test results are in X3 treatment with canna flour substitution as much as 45%.Keywords: Canna Flour, Choux Paste, Quality

The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang

This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.

The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.

Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..

The effect of different non-Saccharomyces strains on the flavour characteristics of mead

AbstractAs research advances, it is generally acknowledged that non-Saccharomyces yeast contribute to the addition of aromatic compounds during mead fermentation. In this experiment, eight different non-Saccharomyces strains and Saccharomyces cerevisiae co-fermentation, their aroma composition, and basic physicochemical parameters were investigated. More than 30 compounds with favourable impact were discovered using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Co-fermentation of non-Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead.

Pengaruh Penambahan Glukomanan sebagai Pengenyal Alami terhadap Kualitas Tekwan Ikan Patin"

The research aimed to study and analyze the influence of adding glucomannan as a natural thickening agent on the physical quality and consumer acceptance of catfish tekwan. The study was conducted at the Food Processing Laboratory of the Department of Culinary Education, Jakarta State University. The research commenced in August 2022 and concluded in December 2023. The methodology employed was experimental. The research samples consisted of catfish tekwan with the addition of glucomannan in proportions of 1%, 2%, and 3%, evaluated by 30 moderately trained panelists assessing various aspects. The statistical hypothesis tests, specifically the Friedman test, revealed that overall, the addition of 1%, 2%, and 3% glucomannan to catfish tekwan did not significantly impact consumer acceptance in terms of color, saltiness, umami taste, catfish aroma, fishy smell, chewiness, stickiness, and surface smoothness. Furthermore, the ANOVA test for physical quality showed that the level of chewiness did not exhibit a significant difference due to the addition of 1%, 2%, or 3% glucomannan in the production of catfish tekwan. The conclusion drawn from this study recommends the use of 3% glucomannan in catfish tekwan for the development of natural thickening agents.

Acceptability of Meat Crackers with African Hito Meat

The acceptability of crackers with African Hito (c. gariepinus) meat was conducted to determine the level of acceptability of crackers with African Hito meat. This study aimed to answer the following questions: (1) What is the level of acceptability of crackers as to 20, 40, and 60 grams of crackers with African hito (c. gariepinus) meat in terms of its taste, aroma, texture, appearance, and general acceptability? (2) Is there a significant difference in the level of acceptability of crackers as to 20, 40, and 60 grams of African hito (c. gariepinus) in terms of its taste, aroma, texture, appearance, and general acceptability? This study used a universal purposive sampling technique that involved one hundred twelve (112) faculty and staff and students at Iloilo State College of Fisheries. Respondents were given a sensory evaluation checklist to evaluate the product. Mean and overall acceptability levels were measured with the use of a 5-point hedonic scale to answer problems 1 and 2. The 3 products, 20, 40, and 60 grams of African hito (c. gariepinus) meat, underwent a sensory evaluation to determine acceptability. African hito (c. gariepinus) meat crackers with 20 grams, 40 grams, and 60 grams in terms of appearance, aroma, taste, texture, general acceptability, and total level of acceptability are evaluated as extremely acceptable by the respondents. The inferential results showed that the level of acceptability as to 20, 40, and 60 grams of African hito meat in terms of appearance, aroma, taste, texture, and general acceptability has a p-value of 0.000 which is lower than the set of 0.05 alpha level of significant, this means that there is a significant difference between variables tested.

Physicochemical and Functional Properties of Edible Dung Beetle Larvae (Scarabaeus satyrus) Flours and Oils and their Significance in Human Nutrition

The potential of edible insects in alleviating the nutritional challenges facing humans has led to an increased interest in their utilization. Edible insects contain substantial amounts of protein and fats, which are very important macronutrients that confer useful functional and physicochemical properties to foods. However, the functional properties of these nutrients have not been given sufficient attention, limiting their use as ingredients in diets and food products. Processing of insects converts them into an ingredient that can be added to various foods, improving their acceptability in terms of flavor, taste, and nutritional content. Popular processing methods for edible insects include frying, boiling, oven drying, roasting, smoking, and toasting. These thermal treatments reduce the insect water content, enabling them to be milled into powders. This study set out to investigate the fatty acid profile, protein digestibility, and physicochemical and functional properties of powders and oils of edible dung beetle (Scarabaeus satyrus). The dung larvae were collected from three counties in Western Kenya. They were cleaned and subjected to drying and milling, then analyzed. Results indicated that protein digestibility ranged between 64.27-70.03%. The dominant unsaturated fatty acid was Oleic (45.71±2.45%), while the main saturated fatty acid was Lauric (45.43 ±0.8%). The saponification value of the oils ranged between 127.94 -130.17 mgKOH/g oil, Acid value (41.96-44.11 mg KOH/g oil), peroxide value (4.23-3.8 Meq.thio / kg sample), refractive index (1.41-1.44/25ºC) and Iodine value (77.89-88.02 g I/100g). Functional properties of the powders showed high lipophilic (332.45±19.73%) and moderate (1.11±0.14 ml/g) hygroscopic tendencies in toasted samples from Bungoma and Siaya Counties, respectively. Emulsifying capacity varied between 80.85%-82.53%, while emulsifying stability ranged from 80.85%-81.33%. These findings show that the edible Scarabaeus satyrus can provide unsaturated fatty acids and can be a good ingredient in foods as an alternative to conventional cuisines

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.

Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post-harvest quality traits in the target product profile of boiled cassava, so that breeding programs may screen candidate varieties based on both agronomic traits and consumer preference traits. Surveys of various end-user groups identified seven priority quality attributes of boiled cassava covering root preparation, visual aspect, taste and texture. Three populations of contrasted cassava genotypes, from good-cooking to bad-cooking, in three countries (Uganda, Benin, Colombia) were then characterized according to these quality attributes by sensory quantitative descriptive analysis (QDA) and by standard instrumental methods. Consumers' preferences of the texture attributes mealiness and hardness were also determined. By analysis of correlations, the consumers' preferences scores were translated into thresholds of acceptability in terms of QDA scores, then in terms of instrumental measurements (water absorption during boiling and texture analysis). The thresholds of acceptability were used to identify among the Colombian and Benin populations promising genotypes for boiled cassava quality. This work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Community empowerment through training on healthy carrot-based brownies

Carrots are the main vegetable and are very loved because of their fresh and sweet taste and very diverse content. The efficacy of carrots that have been studied with this content is that it can help reduce high blood pressure. The purpose of this dedication is to conduct training in making healthy carrot-based brownies. The method used in this training is a direct practice method. Based on the results of data collection on the number of participants who participated in the training, which was as many as 30 respondents and the concept carried out was to make a video of the process of making carrot-based brownies and then broadcast using LCD, then given posters about the steps to make brownies, and practice directly at residents' homes. Based on the results of this study, it can be concluded that the quality of brownies with carrot mixture is quite satisfactory in terms of colour, taste, aroma, and texture. The people of Bontolebang Hamlet, Kanreapia Village were very enthusiastic when we conducted training and practice in making carrot-based brownies

Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population

The elderly population holds significance among consumers because many of them experience alterations in taste and smell or suffer from physical disorders. These factors can lead to reduced food intake, malnutrition, and, consequently, serious health problems. Therefore, there is a need to develop tailored products for seniors, offering both nutrition and appealing foods with easily consumable textures. Among the various characteristics of food, appearance stands out as one of the most critical aspects influencing food preferences and choices. Surprisingly, there is limited knowledge about how food shape affects the holistic emotional responses of seniors. The objective of this study was to investigate the impact of food shape on the emotional responses of seniors. This exploration involved the use of explicit methods, such as self-reported questionnaires, and implicit methods, including the measurement of skin conductance responses and facial expressions, as well as their combination. To achieve this goal, we enlisted the participation of 50 individuals (54 % women) from the senior population aged between 55 and 75 years. These participants evaluated two food products with identical sensory characteristics in terms of taste, texture, and flavor. However, these products differed in terms of their shape. We measured their degree of liking and emotional responses using a 7-point hedonic scale, EsSense25, in conjunction with galvanic skin response, and facial expressions, which served as representatives of behavioural and physiological responses. The multivariate analysis allowed to examine sample configurations by gender and establish associations between variables. The combination of implicit and explicit methods led to better discrimination of samples of the same category than the use of each of the methods independently. Although both samples elicited equivalent liking perceptions, they evoked distinct emotional responses, measured at cognitive, physiological, and behavioural levels. In general, men and women experienced different emotions while observing, smelling, handling, or consuming both samples, both consciously and unconsciously. This newfound knowledge could be valuable when designing food products for this demographic. The ultimate goal is to engage consumers and enhance their enjoyment of the food experience by offering more visually appealing food options.

Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products

The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

P200 Oral Mannitol for bowel preparation in IBD patients: a post-hoc analysis of a multicentre, controlled, randomized clinical trial

Abstract Background Bowel preparation is the most burdensome part of the whole colonoscopy procedure according to patients. A diagnosis of Inflammatory Bowel Disease (IBD) implies the need for lifelong repeated colonoscopies, therefore amplifying the problem. Bowel preparation with oral Mannitol, a sugar alcohol with a sweet taste, could significantly improve the patients’ tolerance as it has a quick onset, is single dose and has a low volume.1-3 Methods This is a post-hoc analysis of IBD patients included in the SATISFACTION study, a third phase multicentre, international, randomized, endoscopists-blinded controlled trial4. Patients were randomized (1:1) to 750mL of oral mannitol (OM, 100 g in 750 mL water) to be drunk in a single dose 4 hours before colonoscopy versus a standard split preparation with 2L PEG-ASC (PEG). An intention to treat analysis was performed on patients who underwent colonoscopy and who took bowel preparation even partially. Biological important parameters summarising the rate of bowel cleansing and patients’ satisfaction were collected. Results A total of 55 IBD patients (M = 24, P = 31, Crohn’s = 12, Ulcerative Colitis = 40, Microscopic colitis =3) from 7 centres were ruled in for this post-hoc analysis. The two population were comparable in terms of age and sex and diseases (Table 1). A statistically significant preference of OMl over PEG was found in terms of taste (numerical rating scale – NRS, p < 0.001), willingness to reuse the preparation (p = 0.03), and of time of first evacuation (M 56.6 minutes, P 90.7, p = 0.01). No differences were found in terms of adequate bowel cleansing as assessed by the Boston bowel preparation scale (96% OM, 97% PEG), adherence to bowel preparation (complete in 100% OM, 94% PEG) and easy of use (88% OM, 71% PEG). Minor and expected adverse events of special interest such as nausea and abdominal pain were comparable in the two courts (12% OM, 3% PEG). Conclusion Bowel preparation with a very low volume of oral mannitol in a single dose 4 h before colonoscopy provides better satisfaction among IBD patients and showed an excellent efficacy and safety profile as compared to the standard split preparation with 2L PEG-ASC. Same day bowel preparation with oral mannitol is a reliable option for colonoscopy in IBD and an effective strategy to improve the patients’ acceptance. Funding/Acknowledgment The Satisfaction study was funded by NTC, Milan, Italy.

Protein hydrolysate as a source of bioactive peptides in diabetic food products

Protein hydrolysates are a promising active component in specialized food products. Due to the presence of bioactive peptides with enzyme inhibiting activity in their composition, protein hydrolysates exert different physiological effects. The aim of the research was to establish the potential hypoglycemic activity of the protein hydrolysate of broiler chicken stomachs in whey and to develop a beverage on its basis for patients with diabetes mellitus. Protein hydrolysates obtained from microbial fermentation of muscular stomachs of broiler chickens in whey were assessed by UHPLC coupled to mass-spectrometry. Using the BioPEp database, the molecular weight distribution of peptides in the hydrolysates was determined. In addition, bioactive peptides showing the inhibitory activity toward enzymes dipeptidyl peptidase‑4 and amylase were revealed. Based on the obtained hydrolysates, recipes of beverages for patients with diabetes mellitus were modeled in the Excel software program with regard to the recommendations for nutrition of this population group. According to the obtained recipes, beverages were produced in the laboratory conditions and their taste was assessed. An effect of the beverage on glucose reduction in the blood of laboratory animals was assessed upon single peroral administration with a dose of 1.3 ml before the main meal. The results of the investigation of the peptide composition of protein hydrolysates showed the presence of bioactive peptides (SY, VW, SW) in them with the inhibitory activity toward enzymes dipeptidyl peptidase‑4 and amylase confirmed by the BioPep database. The highest amount of the above indicated bioactive peptides (37.1 mg/100 g hydrolysate) was in the protein hydrolysate produced by fermentation of raw materials with propionic acid bacteria. The beverage produced on the basis of the protein hydrolysate and lemon juice was more acceptable for consumers in terms of taste than the beverage with the taste of cacao. The results of the in vivo trials showed that the beverage based on the protein hydrolysate was effective in reducing sugar in blood of both healthy rats and rats with diabetes mellitus. The blood sugar level in the healthy animals of the G1 group (without using the beverage) increased by 151% relative to the initial values, which was a higher value compared to the G2 group (with the use of the beverage), where an increase was 87%. A more significant growth in the blood sugar level (61% relative to the initial values) was also observed in the ill animals in the G3 group (without using the beverage), while this increase was 46% in the G4 group (with the use of the beverage). Thus, the results of the study show the prospects of using the protein hydrolysates from broiler chicken stomachs in whey as an active hypoglycemic component in beverages for patients with diabetes mellitus. However, more profound research is necessary including studies on the representative group of patients.

Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa

This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments. It was concluded that the length of heating affects the color, taste, and viscosity of sweet soy sauce. Panelists favored the 160-minute warm-up time in terms of color, taste, and viscosity. The color favorability score was 5.64 (like), taste was 4.87 (somewhat like), viscosity was 5.61 (like), and aroma was 5.27 (somewhat like).
 
 Keywords: organoleptic, length of heating, sweet soy sauce

Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry

Eel has a high nutritional content. The process of processing fillets and making kabayaki leaves waste eel fish bones. There are not many variations of processed eel and there is potential for using eel bones, so diversification efforts need to be made. This study aims to make processed pastry using bone flour and eel meat. Pastry dough made from wheat flour is added with eel flour, and eel meat with 3 variables; P1, P2, and P3. P1 was (5% bone flour and 25% eel meat), P2 was (7.5% bone flour and 30% eel meat) and P3 was (10% bone flour and 35% eel meat). Bone flour and eel meat were analyzed proximately to determine their nutritional content. Hedonic organoleptic analysis including taste, aroma, texture, and appearance was carried out on unagi pastry P1, P2, and P3. The results showed that the eel bones contained a high protein, (31.82%) and a low water content (3.37%). Eel meat contains 41.72% protein and 15.98% crude fat. Organoleptic results showed the panelists preferred Unagi Pastry P1 both in terms of taste (3.48), aroma (3.46), texture (3.42), and appearance (3.92).