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Cheese whey is the most polluting by -product of the dairy industry, and whey use has been the subject of much research; however, the conversion of liquid whey into value -added yogurt products is insufficient. The aim of the current research is to study the effect of fermentation of a milk -liquid whey mixture into yogurt and strawberry supplementation on the syneresis index and textural and organoleptic characteristics during cold storage. For yogurt preparation, 25% liquid whey was substituted with the milk used for yogurt production, and after the fermentation process was complete, strawberry supplementation (12%). Results show that by using liquid whey in yogurt formulation, the syneresis index increased, whereas for texture properties, higher mean values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were found. The time of storage also had a significant impact on the yogurt properties, and as the time of storage increased, the syneresis index increased and sensory scores reduced noticeably. The level of whey separation was significantly increased in yogurt samples containing liquid whey on the last day of storage, according to an evaluation of yogurt qualities (P<0.01). The results showed that although adding liquid whey into the yogurt production decreased the sensory characteristics (consistency and taste scores), yogurt with liquid whey and strawberry supplementation had an acceptable sensory score. Therefore, the use of liquid whey in the production of functional yogurt enables its reintroduction in the food supply chain and enhances sustainability. [ABSTRACT FROM AUTHOR]

Animal feed is the primary application for waste generated by the cold oil industry. However, this byproduct is also a valuable source of proteins, fats, dietary fiber, polyphenols, and antioxidant activity, making it an attractive functional ingredient for the development of healthy food products. Sensory acceptability is a crucial factor to consider when creating new food items. The objective of this paper is to incorporate by-products from the cold pressing of pumpkin and flax oils into cookies production and assess their sensory acceptability. The official American Association of Cereal Chemists (AACC) 10-50D method was employed to produce the cookies. In addition to the control cookies (made with 100% wheat flour), variations were also prepared by replacing 30% and 60% of wheat flour with flour derived from pumpkin and flax by-products. To evaluate the sensory characteristics of the cookies, 19 semi-trained panelists conducted a sensory analysis in Veles (Macedonia) and Pristina (Kosovo). The sensory parameters including color, shape, texture, smell, and taste, were evaluated using a hedonic scale (ranging from 1 to 9). Analysis of variance (ANOVA) and Fisher's Least Significant Difference test (LSD) at p < 0.05 were performed with the software XLSTAT 2019 and Microsoft Office Excel 2016. A statistically significant (p < 0.05) impact of pumpkin and flax by-products on the sensory quality of the cookies was revealed. Pumpkin by-product cookies received a higher overall acceptability score (5.65 points) compared to those containing flax by-products (5.57 points) as a replacement for wheat flour. Furthermore, cookies with 60% by-product content were rated higher than those with only 30% byproduct substitution. Incorporating by-products into cookie production presents an innovative, cost-effective, and easy approach to minimizing environmental waste and creating new healthy products. However, due to the novelty of these cookies, consumers may not be familiar with them. The sensory analysis revealed that the control cookies received the highest ratings. Further investigation is needed to determine the ideal quantity of by-products that can be utilized in cookie production. [ABSTRACT FROM AUTHOR]

Due to the high level of unsaturated fatty acids, cold-pressed oils are easily oxidized, which makes them difficult to maintain. Garlic and mint are high in antioxidants such as flavonoids, phenolic and organosulfur compounds. This research aimed to extend the shelf life of cold-pressed oils by reducing the oxidation process. There were analyzed samples of cold-pressed sunflower oils without additives and samples of the same oil with 20 g of fresh garlic and mint added to them, respectively, as natural antioxidants. The oils were stored under the same conditions at room temperature and in a dark place, over four weeks. The degree of oxidation was determined through the peroxide value, which indicates the oxidation level of oils. Results were processed with a t-test and after statistical processing, we calculated Pearson's correlation coefficient. After 4 weeks, the peroxide value of the oil without additive with the smallest volume of 190 mL was above the permissible limits, and it was not safe to use. In the oils without additives with a larger volume (560 mL, 750 mL and 370 mL), in 4 weeks, the peroxide value is below the permissible limits. The peroxide value of the oils with garlic added to them, after four weeks is 0 mmol O2/kg, and the peroxide value of the oils with the mint added to them is below 2 mmol O2/kg. For oils without additives and oils with the added mint correlation was r = 0.9413, however, there is no correlation between the oils without addition and oils with added garlic, r = 0. The peroxide value is directly proportional to the period of storage, and inversely proportional to the volume of oil in the bottle. The peroxide value is directly proportional to the period of storage, and inversely proportional to the volume of oil in the bottle. Garlic and mint have shown strong antioxidant properties and have increased the oxidative stability of the oils. [ABSTRACT FROM AUTHOR]

Sensory characteristics significantly impact the quality of food products, and conducting sensory analysis is crucial in evaluating consumer acceptability. Therefore, this study aimed to investigate the sensory characteristics of muffins enriched with by-product flours (specifically carrot and beetroot pomace flour). Five types of muffins were produced: control muffins (100% wheat flour), and muffins in which 10% and 20% of the wheat flour was substituted with carrot pomace flour, and 10% and 20% with beetroot pomace flour. The raw materials used in muffin production included white wheat flour, carrot and beetroot pomace flour, sugar, margarine, sunflower oil, milk, eggs, and baking powder. The muffin production process included measuring the raw materials according to specified recipes, homogenizing the ingredients, pouring the mixture into paper molds, baking (180 °C; 20 minutes), cooling to room temperature, and packaging. Sensory analysis was conducted using a hedonic scale ranging from 1 to 9 to evaluate individual criteria (color, shape, texture, smell, taste), and the overall acceptability of the muffins. The results were analyzed and statistically processed using Microsoft Office Excel and the statistical package XLSTAT 2017. The analysis of variance (ANOVA) with Fisher's least significant difference test was applied to indicate a significant difference at a 95% confidence level between the obtained results for the overall acceptability of the samples. Of all the muffins produced, the muffins with 10% beetroot pomace flour were rated with the highest average color rating (8.20 points). In terms of shape and texture, muffins with 20% beetroot pomace flour were rated with the highest average score (8.53 and 8.20 points, respectively). Control muffins scored the best in terms of smell and taste (8.23 and 8.37, respectively). In terms of overall acceptability, the muffins with 10% beetroot pomace flour were rated the best (8.30 points). The muffins produced were not statistically different in terms of overall acceptability (p > 0.05). From the conducted sensory analysis, it was established that the replacement of wheat flour with carrot and beetroot pomace flour in the amounts of 10% and 20% does not significantly affect the sensory characteristics of the muffins. [ABSTRACT FROM AUTHOR]

The impact of the addition of barley flour on indicator of wheat-rye bread was tested. The appropriate ratio of wheat and rye flour for control sample was determined. Proportion of 30/70% wheat/rye flour give high values of electrical conductivity and total-dissolved solids. Active acidity is neutral and oxidation potential is high. L (Lab) color component was found to be a good indicator to track color changes in flour, dough and bread from mixture of wheat, rye and barley flours. The active acidity slightly decrease for dough, compared to flour and bread. High positive values of oxidation-reduction potential was found in bread. The addition of up to 25% barley flour provide acceptable bread. These breads have improved nutritional values with acceptable texture and taste. Cooling time, mass losses are near the industrial produced white bread. In addition to improving the nutritional value of bread by adding barley flour, this bread also has potential for industrial production. [ABSTRACT FROM AUTHOR]

Yogurt is a fermented dairy product of great importance worldwide because of its nutritional and health benefits. The objective of this study was the bioconversion of a milk-liquid whey mixture into yogurt and Aronia (Aronia melanocarpa) supplementation. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used as microorganisms for control and functional yogurt production. Samples were analyzed in terms of syneresis index and textural and sensory properties throughout cold storage. The syneresis index was determined using the drainage method, and the textural parameters were obtained from the texture profile analysis of samples. Sensory evaluation was used to assess consumer acceptance and responses to the sensory properties of functional yogurt. Functional yogurt expressed differences in syneresis index during storage and was significantly higher than control yogurt on day 21. The textural properties of the samples were similar during storage. Higher values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were observed in functional yogurt. The results showed that color and taste had no statistically significant effect on yogurts. Only the level of whey separation differed considerably on the last day of storage, according to an evaluation of yogurt qualities. The bioconversion of liquid whey into functional yogurt provides a technology for whey valorization that promotes human health and environmental sustainability. [ABSTRACT FROM AUTHOR]

Fruits and their products are of great importance in the food industry. Fruit juices are found in almost every market, which helps consumers to get nutritional value from their consumption. The quality and insurance must be at the right level, but even more important to apply permanent control. Sampling was carried out randomly directly in the supermarket, and the analysis of parameters in the study of sensory quality (color, taste, aroma, and homogeneity) and physical-chemical (pH, °Brix, total acidity, and turbidity) in sour cherry juice is of importance because the same juice in different packaging is compared. After the analyses that have been carried out and the results obtained, they provide additional insight into the analyzed parameters. So, the consumer receives additional information, also confidence in the quality of the product will increase based on the results obtained. In conclusion, even though we are talking about the same sour cherry juice, as a result of the % content of the raw material with different amounts and the different packaging, the analyses for the parameters under study prove the differences, but at the limit, so the analyzed juices are within the standard for quality. [ABSTRACT FROM AUTHOR]

Fruit is rich in fiber, antioxidants, and phytochemicals that can have beneficial health effects. Its consumption is recommended for the primary prevention of many chronic diseases, but opinions are divided regarding its preventive role in the development of hyperinsulinemia and diabetes. The purpose of this research is to assess the influence of the frequency and quantity of fruit consumed on the degree of insulin resistance (expressed through HOMA-IR), in people who have hyperinsulinemia and increased body mass. Through a survey questionnaire, 104 women and 71 men answered questions related to the representation of fruit in their diet. All 175 subjects were older than 25 years, had an increased body mass index (BMI>25 kg/m2), and diagnosed hyperinsulinemia. Most of the respondents, 95 (55.23%) consume fruit in a quantity less than 250g, the most common frequency of intake in 57 (32.57%) is from three to five times a week. There is a statistical dependence between the HOMA - IR index and the frequency of eating fruit every week, among respondents aged between 41 and 55. Women consume a larger quantity of fruit every week, and it was notable that those with a lower HOMA - IR index consume a smaller amount than those with a higher value on this index. Fruit is recommended as part of the diet for people with insulin resistance, but it should be represented in adequate quantities, to take advantage of its benefits. [ABSTRACT FROM AUTHOR]

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Knowing that the water used for drinking is the most important product in our life, but its greatest importance comes as a result of the fact that water is present in higher quantities in all food products. To establish the quality and safety of water, it undergoes a series of essential assessments including sensory, physical, chemical, and microbiological analyses within a laboratory setting. The monitoring of some parameters in this paper is important both in terms of quality and in particular that of microbiological safety, because the importance of the water like final product. The parameters that have been analyzed are: water temperature, pH scale, electrical conductivity, turbidity, general hardness and the total number of microorganisms. From the analyzes performed, the results were obtained: temperature 13ºC, electrical conductivity 208±0.1 µS/cm, pH 8.09±0.01, turbidity 0.2±0.1NTU, total hardness 3.2±0.1 ºdH and the amount of chlorine 0.2±0.1 mg/L. From the microbiological point of view, the water was found to be devoid of microorganisms. The culmination of these analyses provides us with a comprehensive understanding of the qualitative nature and microbiological safety of the examined parameters. This comprehensive overview offers valuable insights into the quality and safety of the water being studied. [ABSTRACT FROM AUTHOR]

Sausages, recognized as one of the oldest forms of meat preservation, have evolved over time, incorporating various ingredients beyond salt. Depending on the type, sausages can contain up to 30% fat, which significantly impacts their sensory and technological attributes. In recent decades, the development of oleogels has garnered increased attention, leading to extensive research on their characteristics and potential applications in the food industry. In this review, we will explore the possibilities of utilizing oleogels in different types of sausages and examine their effects on nutritional profiles, oxidative stability, and rheological-sensory properties. [ABSTRACT FROM AUTHOR]

The evolution of the dietary habits of populations opens new opportunities for food operators who, in recent years have been interested in developing new products but also in enriching available products with new ingredients. Food or food ingredients obtained with innovative technologies and food that had not been consumed to a significant degree by humans before 15 May 1997 are considered novel food. For easier use and characterization, novel foods have been categorized into several groups. A key aspect of its approval and marketing is for it to be safe and not to pose a risk to human health, not to mislead consumers, all of which is confirmed by relevant scientific evidence. The regulation and approval of novel foods in Europe after 2018 must comply with EU Regulation 2015/2283, which regulates the manner of its authorization and presentation. According to EFSA, the number of applications for novel foods has increased with the setting of the new regulation. Any novel food that is approved is placed on the Union's list of authorized novel food (Commission Implementing Regulation (EU) 2017/2470). The Register of approved foods and food ingredients produced with innovative technologies in the Republic of North Macedonia has so far numbered 560 food or novel food ingredients. Assessing the value and importance of novel food in the modern food industry, this paper will review the approved novel food in the Republic of North Macedonia, its presence, and its role in obtaining as new innovative foodstuffs. This paper shall also make it possible to inform consumers, food operators, the academic community, and the food industry about the prospects of novel foods when creating innovative products with increased nutritional and/or functional characteristics. [ABSTRACT FROM AUTHOR]

In the processing industry of fruit and vegetable an important branch is the technology of juice production. Fruit juices are becoming an important part of the modern diet in many communities. It acts as a nutritious drink and can play an essential role in a healthy diet because they provide good taste and a variety of nutrients naturally found in fruits. Juices are available in their natural concentrations or in processed forms, are fat-free, beverages with nutrient rich in vitamins, minerals and natural phytonutrients that contribute to good health. The demand for quality and safe juices from the raw material, processing and final product is of paramount importance. For the study were taken different fruit percentages (35% and 50%), the packaging of the samples was the same as in Tetra Pak packaging. SAMPLE 1: Peach nectar contains: 50% fruit content produced from concentrated peach juice. Ingredients: concentrated peach puree, water, sugar, acid (citric acid), antioxidant (ascorbic acid). SAMPLE 2: Peach juice with 35% fruit content. Ingredients: water, peach puree, sugar, acid (citric acid), pectin, flavor, vitamin C, sweetener. Methodology of work: after sampling, the same were prepared for testing in the laboratory, and for microbiological analysis, to prevent contamination of the product or load with aerobic microorganisms, from the same samples were performed: sensory analysis by 4 tasters (color, taste, smell and homogeneity), physical and chemical analysis(pH, electrical conductivity, total acidity, °Brix), in the laboratory. [ABSTRACT FROM AUTHOR]

This paper aims to evaluate the physicochemical properties and investigate rheological analyzes with the Farinograph of wheat flours without additives and with several different additives. The rheological aspects of dough samples made from flour of three varieties of wheat and their combination with Fungal α-Amylase and Glycolipase-Xylanase were investigated by rheological methods using the Farinograph and Dynamic Rheology device. The results from the Farinograph showed that the best rheological qualities of the dough produced from different types of flour with additive mixture have the test from the wheat variety Rakon (T 400S), while the test from the wheat variety Novosadska Rana (T 400) and Zvezdana (T500) have lower rheological quality. Comparing the results obtained from Physico-chemical analyzes, we notice that the protein and gluten content has the highest values in the Hungarian variety Rakon. It is worth noting that the capacity for water absorption is increased in all types of mixtures, while the stability of the dough, as one of the important indicators of the Farinograph, has different values after mixing different types of flour with additives. These results are useful for bakery manufacturers to develop new products by mixing flour with additives to produce bread with high gluten content. The addition of Fungal α-Amylase and Glycolipase-Xylanase additives can have a strong effect on dough rheology, by increasing the nutritional value of bakery products. [ABSTRACT FROM AUTHOR]

The HACCP food safety system is a preventive approach to the analysis and control of hazards at all stages of food production, which is a legal obligation for all food operators, including the dairy industry. The purpose of this paper is to analyze the state of the HACCP system in the Macedonian dairies and to identify the factors that affect its functioning. The survey covered 16 dairies with different structure and capacity. The obtained data shows that all dairies without exception have implemented and apply the HACCP system, of which only 62.5% have certified it. As one of the benefits of the application of the HACCP system, 87.5% of the dairies point out the product safety improvement and the increased trust of the consumers, for which all the dairies answered in the affirmative. Food premises requirements, financial resources and insufficient staff education are some of the problems in implementing the HACCP system that most dairies have faced. [ABSTRACT FROM AUTHOR]

Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical parameters (contents of moisture, ash and fats) were determined according to ISO standard methods. Protein content was determined by the method of Lowry. The following biologically active compounds were also determined: total polyphenols, antioxidant activity (% DPPH) and total carotenoids. The analyses carried out showed that the flaking has certain effect, although to small extent, on the values of the properties of the flaked einkorn studied. The moisture content and the total amount of carotenoids were found to decrease while the amounts of fats, proteins and total polyphenols increased. The results obtained from the analyses of the flaked product were compared to these of wholegrain einkorn flour and it was found that the differences were considered to be immaterial although some of them were statistically significant. It was found also that the process of flaking does not affect the amount of mineral substances and the antioxidant activity of the flaked einkorn compared to einkorn flour. [ABSTRACT FROM AUTHOR]

A segment of our research was focused on examining the impact of the frequency of milk and dairy products' (MDP) consumption on bone mineral density (BMD) of Macedonian female population. BMD was measured by DEXA-densitometer in 210 females at the Public Institution "Borka Taleski" in Prilep and a Questionnaire about their dietary habits was performed. Females were categorized into 3 groups according to MDP consumption: those who consume MDP on a daily base; 3 - 5times/week; or 1 - 2 times/week, and those who did not consume MDP were a reference category. Data analysis was performed by multiple regression analysis (R), while the significance was determined by p<0.05. The results indicated that daily consumption of milk and dairy products was most beneficial for BMD of the females, then 3 - 5 times/week, and the worst impact on BMD was present in females of 1 - 2 times/week MDP consumption. Females on a daily MDP consumption had in average 0.17 g/cm2 significantly higher BMD as compared to non consumers. Females of 3 - 5 times / week MDP consumption had an average 0.08 g/cm2 significantly higher BMD as compared to non consumers. Females of 1 - 2 times/week MDP consumption had 0.02 g/cm2 insignificantly lower BMD as compared to non consumers. The results strongly suggest that daily and/or 3 - 5 times/week MDP consumption had a significant positive effect on BMD of females and can be considered as a natural benefactor in osteoporosis prevention. [ABSTRACT FROM AUTHOR]

The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system for a period of 75 days. The established differences in the slaughter results (carcass weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb before slaughter) among the lambs bred in an organic and conventional system are statistically not significant (p>0.05). Significant difference (p<0.05) is determined for total shrinkage (transport and shrinkagein lairage facility) between lambs of group I from the organic and conventional system and a significant difference from (p<0.01) between lambs of group II of the organic and conventional system. The discrepancies found in the cooling shrinkage of lamb carcases between groups from the organic and conventional system are significant (p<0.01). In the pH value measured 1 and 24 hours post-mortema statistically significant difference was found (p<0.05) between lamb meat from the organic and conventional system. [ABSTRACT FROM AUTHOR]

Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product.The aim of this paper is to examine the sensory characteristics of peach and plum jams, prepared with different sweeteners (sucrose, fructose, sorbitol and agave syrup) and determine which of them is the most acceptable one for consumers. Sensory analysis was conducted by applying the scoring system, which assessed individual quality criteria (smell, taste, color and consistency). The results of analysis showed that the color, smell, taste and consistency of tested jams are acceptable. Jams with sorbitol, assessed with the highest average total grade have better sensory characteristics as compared with jams prepared with other sweeteners. [ABSTRACT FROM AUTHOR]

The aim of this research is to conduct a comparative analysis and to verify the quality properties of meat of the Macedonian trout (Salmo macedonicus) and the Ohrid trout (Salmo letnica), from aquaculture production, bred on a fish farm under controlled conditions. In order to determine the quality of meat of the Macedonian and Ohrid trout, analyses of the chemical composition have been conducted: the amount of proteins, fat, water, minerals, as well as a determination of the energy value of the meat. The analyses have been made on samples from Macedonian and Ohrid trout, with size of consumption between 200g and 300g. By these analyses, it has been confirmed that in the meat of the Macedonian trout, the amount of water is 77.122%, 17.800% proteins, 3.333% fat and 1.667% minerals, whereas in the meat of the Ohrid trout 75.923% water, 16.783% proteins, 5.403% fat and 1.080% minerals. Though the established difference in the amount of water and fat is not significant, the differences determined in the contents of proteins and minerals are significant on a level p>0,05. The energy value of Macedonian trout meat is 435.29 KJ/100gm, i.e. and 498.49 KJ/100gm in the Ohrid trout meat. [ABSTRACT FROM AUTHOR]

The pomological characteristics are very important for each type of fruit. The different types of fruits are being classified according to their shape, size, dimensions and the other features. The purpose of this paper is to examine the pomological characteristics of the peach fruits from ''Cresthaven'' cultivar, from Rosoman, Republic of Macedonia. The fruits are being collected in full technological maturity. The following characteristics have been determined: height, width and thickness of the fruit (using a caliper with an accuracy of 0.01 mm), weight of the fruit and weight of the mesocarp and pit (using an analytical balance with an accuracy of 0.001 g), and the yield is also mathematically calculated. Also, during the research have been conducted an analysis for the presence of heavy metals (Pb, As and Cd) in the fruits (using atomic absorption spectrometer). The research was repeated three times, in a period of three years (2011, 2012, 2013). In the three-year period of examinations, from a statistical point of view, between the calculated values of the examined parameters of the peach fruits there are no statistically significant differences, with the exception of the pit weight and the yield, for which statistically significant differences have been determined. The contents of Pb, As and Cd in the fruits in three-year testing period are in accordance with the applicable rules and prescribed norms for food safety in the Republic of Macedonia. [ABSTRACT FROM AUTHOR]

The quality of flour and its quality characteristics (quantity of gluten, quality of gluten, physical and chemical properties of gluten, the ability to release a gas etc.) influence the quality of flour and that of bread. If we take into consideration whether one type of flour is of quality or not, a correct answer will be given only when its rheological characteristics are well known. The aim of the present study is to determine how quality characteristics of wheat flour T-500 can influence bread volume, showing that the quality characteristics of eight different types of wheat flour T-500 are established according to the analysis result of the rheological characteristics of the kneaded dough. Thus, according to the obtained results, the dependence between the examined parameters of flour (the content of moisture, the content of ash, acid level, amylographic number, moisture gluten, extensibility, extensibility resistance, the relation Re/E, energy of dough) and bread volume, is determined with correlation. There is a positive correlation between certain parameters of the examined flour and bread volume. [ABSTRACT FROM AUTHOR]

Introduction. The biscuits are important bakery products which are favorable due to lower production costs, convenience and long shelf life. Usually are consumed as a dessert or as a light snack between meals. The classic biscuits have functional properties, so it is necessary to change the composition recipe by adding different functional components. In that context by adding inulin and acacia gum the obtained biscuits are with functional features and then they are sensory assessed. Materials and Methods. This paper is made as sensory evaluation of three types of functional biscuits "Fructi"; "Fructi + Inulin" and "Fructi + Fibregum". The biscuits were assessed by 46 evaluators from R. Macedonia and Bulgaria. Biscuits evaluators assessed according to the following sensory attributes: appearance, structure and breaking, smell, taste and chewable. Results and discussion. It is necessary to know the sensory characteristics of an appropriate product because they determine its quality. From the conducted sensory evaluation of three types of functional biscuits is determined that the with the highest scores in terms of appearance are assessed biscuits "Fructi + Fibregum" (3.45). The same biscuits with highest proportions of points are assessed in terms of the structure and breaking, as well as in terms of smell and taste. In terms of chewing biscuits "Fructi" are rated with a higher number of points (19.3)compared to biscuits "Fructi + Inulin" and "Fructi + Fibregum". With highest total average sensory evaluation are assessed biscuits "Fructi + Fibregum" (16.42). Conclusion. From the conducted sensory analysis can be concluded that the biscuits "Fructi + Fibregum" are featured with the best sensory characteristics. [ABSTRACT FROM AUTHOR]