Total Sensory Scores Research Articles

Orthostatic systemic and cerebral hemodynamics in newly injured patients with spinal cord injury.

Low blood pressure (BP) may lead to reduced cerebral blood flow velocity (CBFv) during an orthostatic challenge in newly injured patients with traumatic spinal cord injury (SCI), which, may relate to the neurological level of injury (NLI) as documented on the International Standards for the Neurologic Classification of SCI (ISNCSCI), or to evidence of cardiovascular autonomic impairment as determined by the International Standards to document remaining Autonomic Function after SCI (ISAFSCI). To examine the influence of patient demographics, ISNCSCI and ISAFSCI scores on hemodynamic responses to a bedside sit-up test in newly injured patients with SCI. Cross-sectional, prospective analysis. A modified sit-up test was conducted at the bedside with the hips at an angle between 45° and 90° and the legs horizontal, level with the hips. Heart rate, BP, and CBFv were recorded for 10min in the supine and seated positions. Fifty-three newly injured patients (median 39.5days post-injury) with traumatic SCI were enrolled. Overall, 28 (53%) patients met ISAFSCI criteria, and the number of criteria met (total score) was significantly related to orthostatic changes in CBFv. Change in SBP and change in CBFv were not significantly related, but NLI and total sensory score from the ISNCSCI were significant predictors of the change in CBFv. Total ISAFSCI score, NLI and sensory scores were positively associated with orthostatic changes in CBFv. Long term follow-up should be considered to determine the consequences of diminished CBFv on cognitive function and quality of life following SCI.

Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage

Hericiumerinaceus-millet (HM) composite beverage was prepared by mixing Hericium erinaceus juice and millet juice and then subjected to high-pressure processing (HPP) of 300 MPa and 600 MPa at room temperature and thermal processing (TP) of 100°C for 3 min. The differences in pH, total soluble solids, amino acid nitrogen content, total colony numbers, sensory scores, and shelf life of HPP-treated and TP-treated samples stored at 4°C, 27°C, and 37°C for 80 days and the differences in volatile substances stored at 4°C and 27°C for 30 days were studied. The results showed that there was no significant difference in total soluble solids, amino acid nitrogen, and pH when comparing HPP- and TP-treated HM beverages. The order of HM beverages’ shelf life following different treatments was as follows: TP-treated >600 MPa HPP-treated >300 MPa HPP-treated. When stored at 4°C, the shelf life of the three treatments was 63, 52, and 39 days, respectively. Compared with TP-treated beverages, HPP-treated beverages better retained their ester flavor compounds, especially ethyl acetate. Moreover, the main volatile compounds in TP-treated beverages changed more during storage than those in HPP-treated beverages. Overall, HPP-treated beverages had advantages in terms of flavor over TP-treated beverages.

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China.

In recent years, with the expansion of mung bean (Vigna radiata L.) planting areas and the increase of consumer demand, it has become imperative to screen high-quality mung bean cultivars. In this study, the agronomic traits, fresh bean characteristics, and sensory evaluation of boiled beans were analyzed for 26 mung bean cultivars. The results showed that the variation coefficient and genetic diversity index of six agronomic traits of mung bean ranged from 9.04% to 44.98%, 1.68 to 1.96, respectively, with abundant genetic variation, and the highest was the grain yield. Mung bean cultivars with higher grain yield had more advantage in the number of branches, number of pods per plant, and 100-seed weight. The fresh bean traits were relatively stable, with an average coefficient variation of 8.48%. The trait with the highest genetic diversity index was the number of seeds per pod (2.03). The cultivar with the highest total sensory evaluation score of boiled beans was Zhanglv 3 (75.67), which had more advantages in taste and color. Through the comprehensive evaluation of grey relational analysis, the cultivars suitable for fresh food processing were Zhonglv 3 (0.960), Jilv 11 (0.942), Zhonglv 1 (0.915), CES-78 (0.899) and Kelv 2 (0.896). Generally, the high-quality cultivars with higher yield and fresh food processing characteristics were CES-78, Kelv 2, Zhonglv 16, and Zhonglv 2. This study provided a preference for the breeding of fresh mung bean cultivars, development of new products and improvement of mung bean resource utilization.

The effects of different light storage conditions on volatile flavor compounds and sensory properties of melon fruit

Light can be invoked as a signal for improving metabolism and physiological state during plant storage. However, little is known about the effects of light on volatile flavor compounds and sensory properties during melon fruit storage, especially for different types of visible light. Fifty typical volatile flavor compounds, including 28 esters, 7 alcohols, 7 aldehydes, 4 ketones, 2 furans, 1 ether, and 1 pyrazine, were identified by gas chromatography–ion mobility spectrometry in melon fruit under blue light, black, green light, red light, and white light storage conditions. The total peak values of the flavor compounds were significantly higher in white light storage condition but significantly lower in black storage condition compared with the controls. A 5-day continuous sensory property study involving color, appearance, freshness, odor, and mouthfeel was performed. Total sensory scores were high in white light storage conditions but low in black storage conditions. The results were consistent with the previous detection results, and white light was found to be more conducive to melon storage. This study provides useful insights into the effects of light on flavor and sensory properties of melon fruit, as well as a possible way to extend melon fruit shelf life by visible light irradiation.

Dietary Intake, Nutritional Status and Sensory Profile in Children with Autism Spectrum Disorder and Typical Development.

Children with autism spectrum disorder (ASD) may consume a restricted diet, whether due to sensory sensitivities or an adherence to a gluten and casein free (GCF) diet. Our objective was to analyze dietary intake, nutritional status, and sensory profile in children with and without ASD. A descriptive, cross-sectional study was carried out in 65 children (3–12 years, ASD = 35, typical development (TD) = 30). Short Sensory Profile and food frequency questionnaires were applied. All participants were categorized into normal weight and excess weight, typical sensory performance (TP), and probable + definite difference (PD + DD); and ASD group into GCF dieters (ASD-diet) and non-dieters (ASD-no diet). Children with ASD had a higher intake (gr or ml/d) of vegetable drinks (p = 0.001), gluten-free cereals (p = 0.003), and a lower intake of fish (p < 0.001) than TD ones. The ASD group showed a lower score in total sensory profile score (p < 0.001) than TD group. In the ASD group, those who had PD + DD in their sensory profile consumed fewer dairies (p = 0.019), and more cereals (p = 0.036) and protein foods (p = 0.034) than those with TP. These findings confirm the need to consider the neurodevelopment, sensory profile, and type of diet to improve the ASD child’s nutrition. Further long-term research is needed to explore their impact on health.

Bio-Labneh fortified with functional microcapsules filled with chickpea flour and probiotics

In this study, the production of Bio-Labneh was evaluated after adding microencapsulated probiotic strains (Lacticaseibacillus rhamnosus and Bifidobacterium bifidum) with different chickpea flour (1, 3, and 5%) as a prebiotic agent. The microcapsules were produced by the W1/O/W2 double emulsion technique followed by extrusion using sodium alginate. The yield, morphological, and survival rates of microcapsules after exposure to gastrointestinal juices were determined. The data found the microcapsules had a spherical shape, were uniform, and some cracks were found on the surface. Additionally, the microencapsulated yield ranged between 86.30 and 92.81%, with more viability reaching a count of 6.00 and 6.11 log cfu/g for microcapsules with chickpea flour, and 3 and 5% after gastrointestinal juices. The Bio-Labenh was evaluated for microbiological, chemical, and antioxidant content plus sensory evaluation. The higher probiotic counts were recorded at 21 days for treatment with encapsulated probiotics and 3% chickpea flour, followed by treatments with encapsulated probiotics and 5% glucose as control, and 3% and 1% chickpea flour, respectively. The mold and yeast counts were detected after 2 weeks. The highest values of protein, fat, ash content, antioxidant activity, and lowest pH values were noted in treatment with encapsulated probiotics and 3% chickpea flour. The total sensory score was accepted more for control treatments than for other treatments.

The effects of packaging type and storage temperature on some of UHT milk quality indexes.

The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases (p < 0.05) in titratable acidity (TA), water-soluble nitrogen (WSN), and non-protein nitrogen (NPN) when UHT milk was packed into pouch versus Tetra Brik and stored at 25 versus 5 °C. Neither type of packaging nor storage temperature affect pH values during storage. Spore-forming bacterial (SFB) count was always higher in UHT milk packed into pouch versus Tetra Brik. Refrigerated storage kept UHT milk without detectable SFB compared to UHT milk held at 25 °C. Pouch packages were responsible for the migration of phthalate derivatives [dimethyl phthalate "DMP", diethyl phthalate "DEP", dibutyl phthalate "DBP", and di-(2-Ethylhexyl) phthalate "DEHP"] into milk with significantly greater levels than milk filled into Tetra Brik. The total sensory scores were decreased significantly during storage, which was more pronounced in UHT milk filled into pouch versus Tetra Brik or stored at 25 °C versus 5 °C. It is concluded that UHT milk filled into Tetra Brik stored at 5 and 25 °C is better in terms of quality and safety indexes than such filled into a pouch.

Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread

The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers. The MWF steamed bread had the highest appearance score (42.78) and total sensory evaluation score (81.60), and the PF steamed bread exhibited the highest specific volume (1.84 mL/g) and taste score (43.05). An increase in the degree of potato flour gelatinization led to an increase in dough gas retention coefficient from 80.20 mL/100 mL to 85.17 mL/100 mL and a more uniform and dense dough microstructure. During dough preparation, the increased gelatinization degree of potato flours enhanced the hydroscopicity competition between potato starch and gluten, resulting in a flocculent gluten network and increased potato starch volume during steaming. During steaming, steamed bread with higher gelatinization degree of potato flour formed a homogenous and dense starch gel-gluten double network, making them softer with more uniform gas cells and larger specific volume. Thus, this study provides a perspective of the effect of starch gelatinization on steamed bread quality.

Physicochemical and Nutritional Properties of Doi Fortified with Psyllium Husk and Basil Seed

This work was carried out to evaluate the physical, chemical and microbiological qualities of doi fortified with psyllium husk (Plantago ovate) and basil seed (Ocimum basilicum). Seven different types of doi - A (control), B (with 0.4% psyllium husk), C (with 0.8% psyllium husk), D (with 1.2% psyllium husk), E (with 0.7% basil seed), F (with 1.4% basil seed) and G (with 2% basil seed) were prepared. The highest total sensory score (86.67) was obtained in A type doi which differ non-significantly with B (81.67) and E (78.67) type doi. Addition of higher level of fiber lowered the overall physical score but with a higher total solids content of the doi. The higher fat and protein content were found in the doi with basil seeds which ranged from 4.88-4.97% and 3.90-4.21%, respectively. The addition of psyllium husk and basil seed significantly increase the crude fiber content of the doi and the highest value (0.41-0.48%) being recorded in D and G type doi. This fortification also helps to reduce the syneresis of the doi both at room and refrigeration temperature without affecting the total viable count. Therefore, doi can be fortified with dietary fiber without affecting much of its quality attributes.&#x0D; Bang. J. Anim. Sci. 2021. 50 (2): 99-106

Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin

The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied to the processing technology of moon-cake skin. The physical, chemical, and sensory properties of fat substitutes and prepared moon-cake skins were studied by selecting texture properties, rheological properties, water distribution, and water-holding capacity. Results showed that the gel hardness of glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic gel was 6.23 ± 0.10 N, the elasticity was 3.97 ± 0.03 mm, the adhesive viscosity was 4.87 ± 0.20 N, the chewiness was 16.87 ± 0.51 mj, the water-holding capacity was 98.33%, and the gel obtained from sucrose (SG) as gelation agent had no significant difference (P > 0.05). The consistency coefficient and thixotropic circle area of G-SG was larger than that of SG. Through dynamic viscoelastic scanning, we found that the tanδ of G-SG was smaller, and it had stronger hydrophobic interaction and stronger fluid properties after high-speed shear. It also more easily maintained a flow state similar to oil. G-SG was further applied to the processing technology of low-fat moon-cake skin. The color of the prepared low-fat moon-cake skin darkened, the water-holding capacity was enhanced, the fat content decreased from 22.21% ± 0.54% to 14.07% ± 0.57%, the oil droplets enlarged, and flocculation strengthened. Results of texture-characteristic and sensory-score analyses showed no significant difference (P > 0.05) from the control group when the oil substitution amount was 40%. At this time, the total sensory score was 41.71 ± 2.02.

Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage

Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH·, ·OH, and O2·- radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tert-butylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control sample, 0.05% CDs significantly reduced thiobarbituric acid reactive substances value, carbonyl and total volatile basic nitrogen contents of fried meatballs. Both lipid and protein oxidation inhibition capabilities of CDs were higher than those of 0.05% CA but lower than those of 0.02% TBHQ. Total sensory score of sample with CDs (7.1 ± 0.06) was significantly higher than those of the control (4.7 ± 0.03) and sample with TBHQ (6.4 ± 0.04). CDs could delay oxidation of fried meatballs during refrigerated storage and can well serve as an alternative antioxidant.

Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies

The effects of different microbial inoculation strategies on the quality of Chinese traditional rice mash grass carp were investigated. Individual inoculation (Pediococcus pentosaceus 220, Staphylococcus xylosus 135, Saccharomyces cerevisiae 22), and mixed triple inoculation of the above strains (Pediococcus-Staphylococcus-Saccharomyces, PSS) were employed, including an uninoculated control. It was found that the inoculated microbes proliferated differently, depending on the inoculation regime. The decreases of pH, hardness, and increases of TCA-soluble peptides were accelerated, while the accumulation of TVB-N and TBARS was reduced in all inoculated groups. A significantly higher level of total free amino acids was found in PSS-inoculated grass carp (P < 0.05), as well as alcohols and esters. Moreover, the total sensory score of PSS-inoculated grass carp with 15-day fermentation was closest to the control with 30-day fermentation. Consequently, the inoculation of a mixed starter culture could help reduce the fermentation time of rice mash fish by 50% while providing the optimum texture and flavor.

Developing the new industrial flatbread baking system using numerical technique to increase the product quality

AbstractBread is one of the most important food sources for consumers, especially in developing and underdeveloped countries. Large quantities of bread are wasted every year because different factors affect the quantity of waste products include flour quality, bread production technology, and the storage condition of the bread. The objective of this study was to improve existing systems and developed the new flatbread industrial baking machine to increase product quality and product storability. Therefore, a rotary bread baking machine with an indirect heating system was designed, and the heat exchangers of the machine were simulated. The results of the simulation were utilized to investigate the uniformity of airflow velocity inside the exchanger and the distribution of heat on the dough on the baking bed. After achieving the most effective design, the exchangers were constructed and installed inside the baking machine. Bread baking experiments with the developed machine and the existing conventional machines were conducted to evaluate the instrumental, sensory, and staling characteristics of the produced flatbreads from different baking machines. The results indicated that the sensory qualities of the bread produced with the indirect heating system in the present study as well as uniformity of baking and sensory acceptability were superior compared to the bread produced from the conventional industrial machines with direct heating systems (with a total sensory score of 5.09 vs. 4.54).Practical ApplicationsIn this research, a superior flatbread baking machine with indirect heat was designed, constructed, and evaluated. The flatbread baked with the indirect heating system had better quality scores and a longer shelf life compared to the flatbread baked with the direct heating system. This type of the flatbread lasted more than 168 hr without mold and it was the best choice for longer‐term storage purposes and for the reduction of food waste. Also, bread prepared using the new machine was free of any contaminants such as polycyclic aromatic hydrocarbons.

​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) of cheese chips produced from the teleme of white cheese. Cheese chips were flavored with sucrose and stevia, salt, and evaluated against the control group (without salt, stevia, and sucrose). Cheese dough formulations were thinned to the thickness of chips and turned into round-shaped chips and fried in the oven at the specified temperature and time (180 °C, 6 min.). The produced chips were packed and stored at + 4 °C for 30 days. The difference between chips and storage time of pH, lactic acid (%), and water activity analysis was found to be statistically significant (p<0.05). The sucrose (CSU) added chips were determined to be harder but less brittle than the stevia added chips (CST). The acrylamide value was found between 0.218 ppm and 0.573 ppm (with sucrose sample) in cheese chips. The acrylamide content of cheese chips was determined below the legal limit. All chips produced were found to be generally acceptable. Starting from the most liked according to the total sensory score, the ranking is as follows; saline (CSA), control (CNA), stevia (CST), and sucrose (CSU) sample.

The applicability of different tobacco types to heated tobacco products

Heated tobacco (Nicotiana tabacum L.) products develop rapidly because of its low toxicity. In order to evaluate the industrial applicability of the existing types of characteristic tobacco as raw materials for heated tobaccos, this research ascertained differences in the main chemical compositions in tobacco leaves from different types to establish a relationship between chemical composition and sensory evaluation to select types suitable for producing heated tobaccos. Nine tobacco types (K326, Yunyan 97, Cherry-red tobacco, Han tobacco, Dao tobacco, Tiandeng tobacco, Sun-cured yellow tobacco, fresh-cut tobacco, and aromatic tobacco) planted in Yunnan Province, China were selected. Their sensory quality was evaluated by the method for sensory evaluation of heated tobaccos and chemical composition and content of aroma substances in tobacco leaves were determined. In the evaluation of sensory quality of heated tobaccos, the total score of Tiandeng tobacco was significantly higher than those of the other types, followed by Cherry-red tobacco and K326; There were significant differences in chemical composition in the nine tobacco types and the total alkaloid content in Cherry-red tobacco was notably higher than in the other tobacco types. The amounts of total sugar, reducing sugar, and starch in Han tobacco were significantly lower than other types, while the amounts of total nitrogen, potassium oxide, chloride ions, and protein were much higher than in the other tobacco types. The total amounts of polyphenols and aroma compounds in fresh-cut tobacco were significantly higher than in the other tobacco types. The contents of nornicotine, neonicotine, anatabine, and total alkaloid showed a significant positive correlation with the total sensory evaluation score. The contents of nicotyrine and 2,3-bipyridine were significantly and negatively correlated with the total sensory evaluation score. A remarkable negative correlation was found between starch content and score on irritation. Furthermore, the amounts of neochlorogenic acid, chlorogenic acid, caffeic acid, and total polyphenols were significantly and positively correlated with the total sensory evaluation score. The amounts of aldehydes and phenolic compounds had a significant negative correlation, while the amount of olefin compounds had a significant positive correlation, with the total sensory evaluation score. These chemicals in tobacco leaves can be used as in analyses screening of other suitable tobacco types, and as reference standards for selecting tobacco raw materials suitable for high-quality heated tobaccos.

Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream

Three different types of stabilizers carrageenan (ionic polysaccharide), guar gum (non-ionic polysaccharide) and gelatin (protein), and two types of emulsifiers glyceryl monostearate (MG, HLB = 3.8) and tween 80 (HLB = 15) were studied in the application in ice cream. The effects of stabilizers and emulsifiers on physical properties (viscosity, overrun and melting rate) and sensory properties (viscosity, smoothness, fusibility and grainy sense) of ice cream were investigated. MG induced higher overrun and better anti-melting property than tween 80, and similar viscosity of the ice cream mix were observed. Among the three stabilizers, carrageenan showed the most significant on viscosity (P<0.05), which also induced the best anti-melting property, with the melting rate as low as 4.7%. Guar gum showed the best effect on the overrun. The combination of MG and carrageenan resulted in mix viscosity and melting rate was the best, 898.35 cp and 4.74%, respectively. While the combination of MG and guar gum showed the highest overrun at 66.95%. Furthermore, combinations of MG as emulsifier and guar gum and carrageenan as stabilizer were investigated in ice cream. The results showed that the mass ratio of carrageenan to guar gum was 1:1.5 when the total amount of stabilizer was 0.25%, the mix viscosity (1036.5 cp), melting resistance (melting rate 17.4%) and the total sensory score of ice cream reached the highest.

SENSORY PROCESSING IN PRETERM CHILDREN AT 5 YEARS OF AGE AND ITS ASSOCIATION WITH SCHOOL READINESS

Purpose: This study aimed to determine the sensory profile of preterm children an to investigate the relationship between sensory processing and school readiness at five years of age. Methods: Seventy-six children aged 60–72 months (36 preterm children born &amp;lt;37 weeks of gestation and 40 age-matched term children) were enrolled in the study. Sensory processing was assessed using the Sensory Profile of Dunn, and school readiness was evaluated using the Marmara Primary School Readiness Scale. Results: Sensory processing scores of the preterm group were significantly lower than the term group (p&amp;lt;0.05) at five years of age. Sensory symptoms in preterm preschoolers were associated with school readiness (p&amp;lt;0.05). Total Sensory Profile score was a significant predictor for school readiness in preterms (p&amp;lt;0.05). Conclusion: Preterm children exhibited more sensory processing disorder than their term typical peers. Sensory processing disorders in preterm children may affect their school readiness at five years of age.

Effect of drying method on post-processing stability and quality of 3D printed rose-yam paste

The addition of rose pollen to the yam paste for 3D printing could not only meet consumers' needs for nutrition and health, but also provide a new way to achieve personalized customization of healthy food. In this work, the rose-yam paste was selected as material, by comparing the post-treatment shape and color stability, bioactive substance content and hardness to explore the effect of hot air drying (HD), microwave vacuum drying (MVD) and freeze drying (FD) on the stability and quality of printed products. FD products illustrated the best post-processing stability, while HD products were the worst. FD products had a higher anthocyanin retention rate of 72.45% and a higher total phenol content of 31.33 mg/100g. However, FD products showed the lowest hardness. Although MVD products showed lower sensory score in appearance and color than FD products, their flavor score was higher than FD products, and the total sensory score of MVD products was equivalent to FD products. Moreover, MVD illustrated the highest drying efficiency, and a reduction of 84% drying time was obtained when compared with FD. Therefore, the combination of MVD and 3D printing could obtain the best quality products. This study would provide useful information on the development of post-processed high value-added 3D printed products, especially for the bio-active substances.

Production of Ready-to-Bake Whole Grain Barley Cake Mix with Improved Quality

Due to the busy and fast paced lifestyle in modern times, the demand for healthy and ready-to-cook foods has increased to a great extent. In the present study, ready-to-bake whole grain barley cake mix formulas were developed by the use of different additive (i.e. carboxymethyl cellulose CMC, maltodextrin and emulsifier), and were assessed with the aim of achieving nutritional benefits, shorter preparation times and improved cake quality. Results showed that incorporation of the aforementioned additives into the dry mix formulations led to the production of cakes with lower fat content and caloric value (up to 7.1%) less than the control cake, with improved physical characteristics such as higher volume and specific volume. Texture profile analysis showed an enhancement in cake textural properties such as lower hardness, springiness and chewiness. Sensory evaluation of test cakes demonstrated a general improvement in sensory attributes like cell structure, crumb grain and softer texture. Flavor of cakes in which 100% of fats was replaced by maltodextrin received significantly lower score. However, and in term of total sensory score, most of the developed cake mix formulas had significantly higher sensory scores than their control counterpart.