Taste Test Research Articles

8684 Lifetime Duration of Amenorrhea Is Associated With Monetary Decision-Making and Hedonic Eating In Females With a Low-Weight Eating Disorder

Abstract Disclosure: F. Plessow: None. M. Wronski: None. M. Rogers: None. M.G. Turley: None. E.R. Golden: None. M. Slattery: None. J.J. Thomas: None. E.A. Lawson: None. M. Misra: None. K.T. Eddy: None. Background: Low estrogen levels and oligomenorrhea are common characteristics in females with a low-weight eating disorder (LWED). In animal models, estrogen status is associated with neural activity in dopaminergic reward pathways affecting reward processing and decision-making. Whether a similar link exists in humans is unknown but important to understand, as reduced reward-driven behavior and an increased delay of gratification driving decision-making hinder recovery from a LWED. To fill this knowledge gap, we studied the relationship between lifetime duration of amenorrhea and hedonic eating and monetary decision-making in a group of females with a LWED. We hypothesized that longer lifetime duration of amenorrhea is associated with reduced hedonic food intake and a smaller delay discounting rate (indicating an increased delay of gratification) in females with a LWED (independent of age and illness severity). Methods: Fifty-six females with a LWED (mean age±SD: 19.84±2.98 years, range: 13.6-23.5 years) and 34 female healthy controls (HC; 19.08±2.41 years, 13.4-22.2 years) underwent a menstrual history to determine the number of missed menses since menarche, Eating Disorder Examination (EDE) to assess ED psychopathology, anthropometric measurements to calculate body mass index (BMI), Cookie Taste Test as a laboratory-based assessment of reward-related eating beyond satiety, and a monetary Delay Discounting Task to determine their delay discounting rate. Between-group differences were tested using Mann-Whitney U-tests, and associations between duration of amenorrhea and caloric intake at the Cookie Taste Test and delay discounting rate in the LWED group were examined using partial Spearman correlations adjusted for age and BMI as a marker for illness severity. Results: By study design, females with a LWED had a lower BMI (17.97±2.16 vs. 21.71±2.57 kg/m2, U=1,802.50, p<0.001, r=0.75) and more pronounced ED psychopathology (EDE Global Score: 2.38±2.50 vs. 0.00±0.00, U=22.50, p<0.001, r=0.83) than HC. They had missed 16.50±22.64 menses since menarche. When controlling for age and BMI, longer lifetime duration of amenorrhea was correlated with lower caloric intake in the Cookie Taste Test (rs=-0.34, p=0.011) and a smaller delay discounting rate indicating an increased delay of gratification (rs=-0.40, p=0.004). Conclusions: This is the first demonstration that lifetime duration of amenorrhea is associated with hedonic food intake and monetary decision-making in females with a LWED, pointing towards a potential role of cumulative estrogen status in reward processing and decision-making in this population. Future research avenues include investigating whether estrogen replacement can increase reward responsiveness and reduce delay of gratification to promote a faster recovery from a LWED. Presentation: 6/1/2024

8684 Lifetime Duration of Amenorrhea Is Associated With Monetary Decision-Making and Hedonic Eating In Females With a Low-Weight Eating Disorder

Abstract Disclosure: F. Plessow: None. M. Wronski: None. M. Rogers: None. M.G. Turley: None. E.R. Golden: None. M. Slattery: None. J.J. Thomas: None. E.A. Lawson: None. M. Misra: None. K.T. Eddy: None. Background: Low estrogen levels and oligomenorrhea are common characteristics in females with a low-weight eating disorder (LWED). In animal models, estrogen status is associated with neural activity in dopaminergic reward pathways affecting reward processing and decision-making. Whether a similar link exists in humans is unknown but important to understand, as reduced reward-driven behavior and an increased delay of gratification driving decision-making hinder recovery from a LWED. To fill this knowledge gap, we studied the relationship between lifetime duration of amenorrhea and hedonic eating and monetary decision-making in a group of females with a LWED. We hypothesized that longer lifetime duration of amenorrhea is associated with reduced hedonic food intake and a smaller delay discounting rate (indicating an increased delay of gratification) in females with a LWED (independent of age and illness severity). Methods: Fifty-six females with a LWED (mean age±SD: 19.84±2.98 years, range: 13.6-23.5 years) and 34 female healthy controls (HC; 19.08±2.41 years, 13.4-22.2 years) underwent a menstrual history to determine the number of missed menses since menarche, Eating Disorder Examination (EDE) to assess ED psychopathology, anthropometric measurements to calculate body mass index (BMI), Cookie Taste Test as a laboratory-based assessment of reward-related eating beyond satiety, and a monetary Delay Discounting Task to determine their delay discounting rate. Between-group differences were tested using Mann-Whitney U-tests, and associations between duration of amenorrhea and caloric intake at the Cookie Taste Test and delay discounting rate in the LWED group were examined using partial Spearman correlations adjusted for age and BMI as a marker for illness severity. Results: By study design, females with a LWED had a lower BMI (17.97±2.16 vs. 21.71±2.57 kg/m2, U=1,802.50, p<0.001, r=0.75) and more pronounced ED psychopathology (EDE Global Score: 2.38±2.50 vs. 0.00±0.00, U=22.50, p<0.001, r=0.83) than HC. They had missed 16.50±22.64 menses since menarche. When controlling for age and BMI, longer lifetime duration of amenorrhea was correlated with lower caloric intake in the Cookie Taste Test (rs=-0.34, p=0.011) and a smaller delay discounting rate indicating an increased delay of gratification (rs=-0.40, p=0.004). Conclusions: This is the first demonstration that lifetime duration of amenorrhea is associated with hedonic food intake and monetary decision-making in females with a LWED, pointing towards a potential role of cumulative estrogen status in reward processing and decision-making in this population. Future research avenues include investigating whether estrogen replacement can increase reward responsiveness and reduce delay of gratification to promote a faster recovery from a LWED. Presentation: 6/1/2024

An Acceptability of locally produced Ready-to-Use Therapeutic Food (RUTF) among children aged 2-4 years in Sri Lanka

Although child wasting is preventable, it is a significant public health problem in Sri Lanka. Imported ready-to-use therapeutic food (RUTF), called BP-100, is part of the locally used treatment of severe acute wasting. However, Sri Lanka has faced economic barriers in providing this product. Two RUTF bars were developed in our laboratory based on global nutrient and other specifications (RUTF-1 and RUTF-2). Nutrient and microbiological analyses were within acceptable limits and shelf life was determined. This observational study was conducted to test the acceptability of locally produced RUTFs among children aged 2-4 years old, a first step in its possible use in place of imported versions. 56 children aged 2-4 years old in two preschools located in poor urban settings were included. These two RUTF bars and BP-100 were given to the children for a total period of three weeks (3 days of each product), with 3 to 4 days of interval in between. At the beginning, weight and height of the children were measured. A five-response hedonic scale was used to test acceptability. Mean daily intakes, and any apparent adverse effects were recorded. A taste test on the acceptability of RUTF and BP-100 among mothers or guardians was carried out on the last day of the trial. The colour, taste, smell, and texture of both RUTF bars were compared to BP-100. Overall acceptability of RUTF-1 (p=0.000) and RUTF-2 (p=0.02) was observed compared to BP-100 among both children and mothers. No adverse effects were reported. Further analysis indicated that there was no significant difference between locally produced RUTFs and BP-100 on acceptability in relation to sex, age, wasting, or stunting; however, a difference was noted related to ethnicity (p=0.000). In conclusion, locally produced RUTFs are as acceptable as BP-100. There is a need to assess the effectiveness of RUTFs while building partnerships with the food industry for sustainable production.

Pengaruh Proporsi Angkak (Red Mold Rice) Terhadap Karakteristik Fisikokimia dan Organoleptik Sosis Ikan Nila

The boiling process causes the color of the meat in the sausage to fade, so efforts are needed to improve the color of tilapia sausage using natural dyes that are safe for consumption. The addition of angkak was chosen for food coloring so that it can affect the level of consumer acceptance. The purpose of this study was to determine the effect of the addition of angkak proportion on the physicochemical characteristics and organoleptic score of tilapia sausage produced. The treatment added is the proportion of angkak which consists of 6 concentrations, namely 0%, 0.5%, 1%, 1.5%, 2% and 2.5% (% calculated from the total weight of tilapia and tapioca flour). The test parameters were water content, fat content, protein content, antioxidant activity, color intensity, hardness, and organoleptic test of taste, aroma, color, and texture. The best treatment was tilapia sausage with the addition of 1.5% angkak proportion (A3) with an average moisture content of 61.85%; protein 15.87%; fat 15.35%; antioxidant activity 40.49%; texture hardness 31.59 N; color intensity: brightness (L) 44.85; redness (a) 23.37; yellowness (b) 13.05; organoleptic: color 4.23 (red); taste 3.86 (moderately savory); aroma 2.63 (not fishy); texture 4.43 (chewy). Keywords: tilapia sausage, angkak

Neural processing of sweet taste in reward regions is reduced following bariatric surgery.

Bariatric surgery reduces sweet-liking, but mechanisms remain unclear. We examined related brain responses. A total of 24 nondiabetic bariatric surgery and 21 control participants with normal weight to overweight were recruited for an observational controlled cohort study. They underwent sucrose taste testing outside the scanner followed by stimulation with 0.40M and 0.10M sucrose compared with water during functional magnetic resonance imaging. A total of 21 bariatric participants repeated these procedures after surgery. Perceived sweet intensity was not different among the control, presurgery, or postsurgery groups. Bariatric participants' preferred sweet concentration decreased after surgery (0.52M to 0.29M; p = 0.008). Brain reward system (ventral tegmental area, ventral striatum, and orbitofrontal cortex) region of interest analysis showed that 0.40M sucrose activation (but not 0.10M) decreased after surgery. Sensory region (primary somatosensory and primary taste cortex) 0.40M sucrose activation was unchanged by surgery and did not differ between control and bariatric participants. Primary taste cortex activation to 0.10M sucrose solution was greater in postsurgical bariatric participants compared with control participants. Bariatric surgery reduces the reward system response to sweet taste in women with obesity without affecting activity in sensory regions, which is consistent with reduced drive to consume sweet foods.

Efficacy of a cognitive training based on inhibitory spillover and attribute conditioning: No weight and food intake reductions in adults with overweight and obesity

BackgroundOvereating and obesity have been linked to deficient self-control and recent evidence suggests that the inhibitory spillover effect (ISE) may be an effective means to improve self-control. Specifically, it was shown that the ISE increases self-control by transfer of self-control capacity from one domain to another unrelated domain. Against this backdrop, our aim was to reduce hedonic food intake and body weight in non-dieting participants with overweight and obesity by transferring inhibitory control abilities from a food-unrelated domain to the food domain by means of an attribute conditioning procedure in a novel cognitive training (vs. a placebo training) comprising 8-sessions delivered over four weeks. MethodIn total, 93 adults with overweight and obesity were included in a two-arm randomized controlled trial and assigned to the computerized cognitive training or a placebo training (active control condition). Food intake in a bogus taste test and body weight were assessed prior to and after the training. Weight was additionally assessed at 3-months follow-up. ResultsThere was no improvement in food intake and weight reduction. DiscussionThe cognitive training based on the ISE and attribute conditioning (ISAC) is not yet ready for application. Future studies need to identify the factors critical for a successful implementation of conditioning procedures aiming to associate food stimuli with self-control in overweight and obesity.

Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content. Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers. Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test. Results: The test results of protein levels and albumin levels get a value of p >0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p < 0.05 that the addition of snakehead fish has a significant effect and the texture of p > 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%. Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish

How exposure to natural scenes can promote weight control behaviors: A replication experiment

We performed a behavioral experiment to replicate published findings showing that exposure to natural scenes, i.e., viewing pictures of natural versus urban scenes, is associated with the choice of a “reward drink” containing less sugar (i.e., a healthier dietary choice). In total, 140 participants were randomly assigned to one of two study conditions (viewing natural or urban scenes). Participants completed a task measuring temporal discounting. Two measures related to weight control were used: the amount of ice cream consumed in a taste test (actual food consumption) and the amount of sugar chosen for the reward drink. Compared to the urban group, the natural scene group chose reward drinks with less sugar and ate less ice cream in the taste test. The discounting rate fully mediated the impact of exposure to natural versus urban scenes on the two measures. The association between experimental exposure to natural scenes and weight control behaviors was not contingent on the intention to lose weight or participant sex. This replication experiment suggests that exposure to natural scenes helps individuals to control sugar intake and food consumption.

Association of Salty and Sweet Taste Recognition with Food Reward and Subjective Control of Eating Behavior.

Sweet and salty tastes are highly palatable and drive food consumption and potentially uncontrolled eating, but it remains unresolved whether the ability to recognize sweet and salty affects food reward and uncontrolled eating. We investigate the association of sweet and salty taste recognition with liking and wanting and uncontrolled eating. Thirty-eight, mainly female (68%) participants of the Obese Taste Bud study, between 22 and 67 years old, with a median BMI of 25.74 kg/m2 (interquartile range: 9.78 kg/m2) completed a taste test, the Leeds Food Preference Questionnaire to assess food reward, the Power of Food Scale (PFS) and the Three-Factor Eating Questionnaire to assess different aspects of uncontrolled eating. Better salty taste recognition predicted greater implicit wanting for high-fat savory foods (β = 0.428, p = 0.008) and higher PFS total (β = 0.315; p = 0.004) and PFS present subscale scores (β = 0.494, p = 0.002). While neither sweet nor salty taste recognition differed between lean individuals and individuals with obesity, those with greater trait uncontrolled eating showed significantly better salty taste recognition (U = 249.0; p = 0.009). Sweet taste recognition did not associate with food reward or uncontrolled eating. Better salty but not sweet taste recognition associates with a greater motivation for, but not liking of, particularly savory high-fat foods and further relates to greater loss of control over eating. Salty taste perception, with taste recognition in particular, may comprise a target to modulate food reward and uncontrolled eating.

Decreased Tongue-Lip Motor Function in Japanese Population with Low Taste Sensitivity: A Cross-Sectional Study.

Background/Objectives: Taste disorders have a negative impact on meal enjoyment, which is essential for maintaining adequate nutrition and quality of life. Japan is a rapidly aging society with an increasing number of individuals with taste disorders. However, despite the increasing prevalence of taste disorders, the correlation between oral frailty and taste sensitivity remains largely unknown. The objective of this study was to assess the relationship between oral health status and taste sensitivity among the Japanese population. Methods: Participants were recruited from Kanagawa Dental University Hospital Medical-Dental Collaboration Center between 2018 and 2021. The exclusion criteria were severe systemic infections, pregnancy, or lactation. Clinical examinations, oral function assessments, and taste tests were conducted using tap water and 1% sweet, 0.3% salty, 0.03% umami, and 0.1% umami tastants. The relationships between oral function, systemic indicators, and taste sensitivity were statistically evaluated. Results: Of the 169 participants included in this cross-sectional study, 39.6% were male and 60.4% were female (median age, 68 years). Participants with low taste sensitivity showed a decline in tongue-lip motor function, independent of age, sex, or smoking status. A multiple logistic regression analysis conducted using two age categories-younger than 65 years and older than 65 years-revealed an association between tongue-lip motor function and taste sensitivity among participants younger than 65 years. Conclusions: Decreased taste sensitivity is associated with tongue-lip motor function. Therefore, the early maintenance of oral function and taste sensitivity may be beneficial for optimal tongue-lip motor function.

The Concentration of Salivary Extracellular Vesicles Is Related to Obesity.

Saliva is essential for the proper dilution and distribution of taste molecules on the tongue. It harbors extracellular vesicles (EVs), which mediate cell-cell communication. Changes in the composition of salivary EVs may arise under obese conditions and may potentially be involved in taste sensation and dysregulated eating behavior. Therefore, this study addresses the relationship between the size and concentration of salivary EVs and metabolic shifts in obesity or factors of taste sensation. A total of 119 participants in the Obese Taste Bud (OTB) Study were included, who performed a standardized taste test, underwent taste bud density assessment, and were phenotypically characterized for anthropometrics, blood- and saliva adipokine levels, and various metabolic factors. Utilizing size exclusion chromatography followed by ultrafiltration, EVs were extracted from 2 mL of actively secreted saliva. EVs were characterized using nanoparticle tracking analyses, Western blot, and scanning transmission electron microscopy. Finally, group comparisons and bivariate correlation analyses were conducted. Among the total cohort, the median size of salivary EVs was 190.05 nm, and the overall concentration ranged from 1.4 × 107 to 1.76 × 109 per mL of saliva. The size range and concentration of EVs per mL are negatively correlated (p = 0.0002, r = -0.264). Comparing lean participants (mean rank of 45.98) with those presenting obesity (mean rank of 34.46), a significant difference in the salivary EV content was observed (p = 0.029). Body weight, BMI, arm and calf circumferences, as well as the percentage of body fat were all negatively related to the concentration of EVs in all study participants (all p < 0.05, r > -0.2). No associations were found between the EV parameters and taste perception but serum alkaline phosphatase levels were negatively correlated (p = 0.007, r = -0.284) and adiponectin serum levels were positively correlated to the EV concentration (p = 0.036, r = 0.208). The current study provides evidence for the relation between salivary EVs and anthropometric as well as metabolic parameters of obesity. This can provide the basis for further research on the cargo of salivary EVs and how they may influence taste sensation, and may elucidate their potential connection to altered eating habits in obesity.

Formulation and clinical evaluation of carbidopa/levodopa oral solution for the treatment of sepiapterin reductase deficiency

Backgroundsepiapterine reductase deficiency (SRD) is a rare levodopa (L-dopa)-responsive disorder treated with a combination therapy of controlled-release L-dopa and carbidopa. The currently available formulation of controlled-release carbidopa/L-dopa does not entirely meet the requirements for the long-term therapy in pediatric patients. In fact, administration of a manufactured tablet at a dose intended for adults necessitates its adjustment to the child’s needs, as the splitting of the tablet into smaller portions or its dilution in water. It’s essential to emphasize that tablets must not be crushed, as this can compromise the controlled-release mechanism and affect the efficacy of the medication. At the moment, commercial liquid formulations are not available. Given these limitations, in house drug preparation in hospitals and community pharmacies is a valid option to ensure the proper therapeutic management of these patients. Materials and methodswe described sample preparation, physical and microbiological analyses, taste testing, and tolerability of a 1:10 ratio carbidopa/L-dopa flavored (mint, raspberry, cacao, berries) and unflavored oral formulation (no sweetening agents were added). We also reported long-term follow-up of two pediatric patients with SRD. Resultswe documented the stability for 28 days at 25 °C of the liquid solution. All formulations were well-tolerated, and no adverse events were observed during or after assessing taste and tolerability. The long-term follow up of two patients was characterized by effective symptom control and optimal treatment adherence and compliance. Conclusionsin-house liquid drug formulations can be a valid option for pediatric patients with SRD. Given the significant impact of taste on medication adherence, the use of flavoring agents in the development of liquid formulations of L-dopa/carbidopa results a very useful strategy to obtain optimal adherence in the pediatric population.

A qualitative exploration of barriers, facilitators and best practices for implementing environmental sustainability standards and reducing food waste in veterans affairs hospitals.

To improve the healthfulness of foods offered while accelerating the use of environmental sustainability practices, it is important to engage hospital food service operators in the adoption of such practices. The purpose of this study was to explore barriers, facilitators and best practices for implementing environmental sustainability standards in food service among veterans affairs (VA) hospitals in the United States. We conducted an online survey with 14 VA hospital food service directors and then 11 qualitative interviews. The survey assessed motivations for initiating sustainability standards and included a self-rating of implementation for each of five standards: increasing plant-forward dishes, procuring and serving sustainable foods that meet organic/fair trade and other certifications, procuring and serving locally produced foods, reducing food waste and reducing energy consumption. Interviews were transcribed verbatim. Qualitative analysis, including coding of themes and subthemes, was conducted by two coders to determine barriers, facilitators and best practices for each of these five standards. Quantitative methods (counts and frequencies) were used to analyse the survey data. Participants had an average of 5 years of experience implementing sustainability standards. The top three motivators cited were reducing food waste, serving healthier foods and increasing efficiency or cost savings. Barriers revolved around patient preferences, contractual difficulties and costs related to reducing waste. Facilitators included taste testing new recipes that include more sustainable food options and easy access to sustainable products from the prime vendor. Best practices included making familiar dishes plant-forward and plate waste studies to prevent overproduction. Although there were many barriers to implementation, food service directors had solutions for overcoming challenges and implementing food service sustainability standards, which can be tested in future sustainability initiatives.

Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children.

The transition from primary to permanent dentition is an important phase in children's oral development, yet its impact on texture perception and food acceptance are less explored. This study aimed to investigate how changing dentition and tooth loss influence texture preferences and perception of eating difficulty among children aged 5 to 12 years. Children (n = 475) completed a forced-choice questionnaire featuring drawings of six food pairs, each available in hard or soft texture, and reported whether they had started losing primary teeth and the number of tooth gaps present. They also tasted four samples: chocolate snacks (cake and biscuits) and cheddar cheese (grated and cubes), evaluating their perceived eating difficulty and liking for each sample. Analysis of questionnaire responses showed a general preference for softer food textures among children, with a 36% probability of choosing hard foods. Preferences were not related to child's dental state, including primary teeth loss (p = .13) or number of tooth gaps (p = .45). In the taste test, chocolate biscuits and cheese cubes were perceived as significantly more difficult to eat than chocolate cake and grated cheese, respectively (both p < .0001). Children with more than two tooth gaps reported greater eating difficulty for chocolate biscuits and cheese cubes compared to children with fewer or no tooth gaps. This study demonstrated that children's texture preferences for hardness of foods remained consistent during dentition change, while their perception of eating difficulty could vary based on their dental state at specific points in time.

Impaired metal perception and regulation of associated human foliate papillae tongue transcriptome in long-COVID-19

Chemosensory impairment is an outstanding symptom of SARS-CoV-2 infections. We hypothesized that measured sensory impairments are accompanied by transcriptomic changes in the foliate papillae area of the tongue. Hospital personnel with known SARS-CoV-2 immunoglobulin G (IgG) status completed questionnaires on sensory perception (n = 158). A subcohort of n = 141 participated in forced choice taste tests, and n = 43 participants consented to donate tongue swabs of the foliate papillae area for whole transcriptome analysis. The study included four groups of participants differing in IgG levels (≥ 10 AU/mL = IgG+; < 10 AU/mL = IgG-) and self-reported sensory impairment (SSI±). IgG+ subjects not detecting metallic taste had higher IgG+ levels than IgG+ participants detecting iron gluconate (p = 0.03). Smell perception was the most impaired biological process in the transcriptome data from IgG+/SSI+ participants subjected to gene ontology enrichment. IgG+/SSI+ subjects demonstrated lower expression levels of 166 olfactory receptors (OR) and 9 taste associated receptors (TAS) of which OR1A2, OR2J2, OR1A1, OR5K1 and OR1G1, as well as TAS2R7 are linked to metallic perception. The question raised by this study is whether odorant receptors on the tongue (i) might play a role in metal sensation, and (ii) are potential targets for virus-initiated sensory impairments, which needs to be investigated in future functional studies.

Oral size perception and texture preferences for particle-containing foods in children aged 5-12.

Foods containing bits and pieces are often less liked by children; however, there is a limited understanding of how perceptions and preferences for foods with particles change during childhood. This study aimed to investigate preferences and perceptions of particle-containing foods in children aged 5-12 years. Children (n = 485) completed a forced-choice questionnaire on drawings of six pairs of foods, each available with or without particles. Additionally, children tasted yogurts added with muesli differing in particle size (median diameter: 3.9 or 7.5 mm) and evaluated their perception of particle size in mouth and their liking. The questionnaire results showed that children had a clear preference for foods without particles. The average probability of choosing the 'with-particle' foods was 28%, significantly below the midpoint of 50% (p < .0001). Preferences for particle-containing foods were lowest at age six and increased significantly with age (p = .0007). In the taste test, muesli particle size affected oral size perception (p < .0001) but not liking (p = .60). Older children were better able to differentiate particle size than younger children. However, there was no relationship between individual preferences for particle-containing foods and oral size perception of muesli particles. The observation that children's texture preferences changed with age highlights the role of increased experience in shaping preferences for foods with particles.

Effect of vitamins and zinc fortification on sensory properties and nutritional value in a functional biscuit

Abstract Biscuits are a popular baked food product known for their extended shelf life. Fortification with essential vitamins and minerals becomes imperative to enhance their nutritional values. This study aimed to enrich a functional biscuit with key nutrients, including vitamins C, D, and E, as well as the mineral zinc. A sensory parameter was examined by performing 9 point-hedonic scales for color, aroma, taste, and overall liking test, showing 1 as the lowest liking score, and 9 as the highest liking value. Proximate, vitamins and mineral analyses were performed to study the macro- and micronutrient content of the biscuits. The findings demonstrated that fortification with vitamins and minerals did not significantly alter the sensory attributes of the functional biscuit (P &gt;0.05). This study found that color, aroma, taste, and overall impression exhibited trivial variations (P &gt;0.05)) between the original and fortified biscuits, with scores of 5.55 vs. 5.50, 6.68 vs. 6.59, 6.09 vs. 5.95, and 6.18 vs. 6.00, respectively. Importantly, the study effectively increased the nutritional content of the biscuit through fortification per serving size of 35 g, 0.00 vs 2.36 mcg, 0.95 vs 5.84 mg, 0.00 vs 39.31 mg, and 0.90 vs 7.47 mg for vitamin C, D, E, and zinc, respectively. This study also showed the total energy, protein, carbohydrate, and fat content for each serving size of the original and fortified biscuits, resulting in 160.01 vs 161.92 kcal, 2.69 vs 2.67 g, 21.11 vs 21.70 g, and 7.20 vs 7.16 g, respectively. In conclusion, fortifying vitamins and zinc in the functional biscuit effectively heightened its nutritional profile of vitamins and minerals, while sensory properties remained largely unaffected.

Kualitas Daging Se’i Babi melalui Aplikasi Tepung Rosela

Se'i meat is a typical meat from East Nusa Tenggara which is made by smoking it. The meat is sliced ​​in small lengths, then smoked until cooked and has a distinctive taste. This study aims to determine the effect of rosella flour (Hibiscus sabdariffa L.) to organoleptic (colour, aroma, taste and tenderness); pH; TPC and E. coli pork. The research method uses a Complete Randomized Design (RAL) consisting of 4 treatments and 4 repetitions. The treatment consisted of P0: pork se’i meat without the addition of rosella flour, P1: pork se’i meat with the addition of rosella flour 0.5%, P2: pork se’i meat with the addition of rosella flour 1%, P3: pork se’i meat with the addition of rosella flour 1.5%. The organoleptic test of colour, aroma, taste and tenderness of pork meat was analysed using the Kruskal Wallis test followed by the Mann Whitney test, while the pH, TPC and E. Coli. analysed using ANOVA followed by Duncan's test to see any differences between treatments. The results showed that the application of roselle flour to pork se'i meat with different concentrations (0.5%, 1% and 1.5%) affected the organoleptic quality (colour, taste and tenderness) but did not affect the aroma of pork se'i meat. The addition of roselle flour can also lower the pH, TPC and E. coli pork. It is concluded that the higher the amount of rosella flour shows good results for the quality of pig meat because it increases the taste and tenderness and lowers the pH, TPC and E.coli of pork se’i.

Taste Changes and Salivary Flow Rate Disparities in Premenopausal and Postmenopausal Women: Exploring the Zinc Connection.

Menopause triggers hormonal changes that can manifest in oral symptoms like dysgeusia, xerostomia, and burning sensations, substantially impacting daily life, including chewing, swallowing, and taste perception. Menopausal women are particularly susceptible to nutritional fluctuations, including variations in zinc levels, which are believed to be linked to taste perception. Taste alterations can render food unappetizing, leading to malnutrition and diminished quality of life. The study aims to assess taste alterations, salivary flow rate, and zinc levels in premenopausal and postmenopausal women, investigating the correlation between these factors. This research involved 30 premenopausal and 30 postmenopausal women randomly selected from outpatients at the Department of Oral Medicine and Radiology, Panineeya Institute of Dental Sciences and Research Centre, Hyderabad, India. Saliva samples were collected, unstimulated salivary flow rates were measured, taste perception was evaluated using a whole mouth threshold taste test, and serum zinc levels were assessed. The study revealed that a significantly higher percentage of postmenopausal women could not identify sucrose taste at concentrations 1 (76.7%, p = 0.017) and concentrations 2 (56.7%, p = 0.007) compared to premenopausal women (43.3%, 20%, respectively). A statistically significant number of postmenopausal women also couldn't identify the bitter taste at concentration 1 (43.3%, p=0.047) compared to premenopausal women. No significant difference in taste perception of salt and sour was observed between both groups at all tested concentrations. In both groups, mean taste perception rankings were similar, with salt being most perceived, followed by sour bitter, and at least with sucrose. Salivary flow rates and zinc levels did not significantly differ between premenopausal and postmenopausal women. The correlation between zinc levels and taste perception was weak and non-significant, indicating that zinc levels were not significant predictors of taste perception in either group. Postmenopausal women exhibited reduced perceptions of sucrose and quinine hydrochloride, potentially impacting eating habits, while taste perception of sodium chloride and citric acid remained relatively consistent. Salivary flow rates and zinc levels were within the normal range for postmenopausal women up to 60 years of age included in the study. The study demonstrated that zinc levels did not significantly influence perception among postmenopausal women, suggesting that taste impairment is a multifactorial phenomenon.

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch.

Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants' salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18-79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles.