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Taste dysfunctions may occur, for example, after viral infection, surgery, medications, or with age. In clinical practice, it is important to assess patients’ taste function with rapidity and reliability. This study aimed to develop a test that assesses human gustatory sensitivity together with somatosensory functions of astringency and spiciness. A total of 154 healthy subjects and 51 patients with chemosensory dysfunction rated their gustatory sensitivity. They underwent a whole-mouth identification test of 12 filter-paper strips impregnated with low and high concentrations of sweet, sour, salty, bitter (sucrose, citric acid, NaCl, quinine), astringency (tannin), and spiciness (capsaicin). The percentage of correct identifications for high-concentrated sweet and sour, and for low-concentrated salty, bitter and spicy was lower in patients as compared with healthy participants. Interestingly, a lower identification in patients for both astringent concentrations was found. Based on the results, we proposed the Seven-iTT to assess chemo/somatosensory function, with a cut-off of 6 out of 7. The test score discriminated patients from healthy controls and showed gender differences among healthy controls. This quantitative test seems to be suitable for routine clinical assessment of gustatory and trigeminal function. It also provides new evidence on the mutual interaction between the two sensory systems.

As nephrogenic systemic fibrosis (NSF) and increased signal intensities in deep cerebellar nuclei (DCN) were successively discovered in renal insufficiency patients and healthy persons after gadolinium-based contrast agents (GBCAs) exposure, an awareness of potential toxicity with GBCAs exposure has been heightening. Herein, we performed a multi-organ/tissue toxicity assessment after different GBCAs administration with a large number of samples, and long-term, time-course schedule investigation. ICR mice were randomized to five exposure groups (n = 42/group) and received intravenous injection of GBCAs (2.5 mmol Gd/kg) or saline four time a week for 5 consecutive weeks. Gadolinium concentration detection, sensory tests, histological and hematological analyses were performed at corresponding timepoints (4th or 6th or 10th week). Our results showed that (i) gadodiamide could cause reversible vacuolar changes in the renal tubular epithelial cells, which appeared at 6th week and recovered at 10th week, and severe skin lesion in mice tail with consecutive injection for 10 weeks, that (ii) linear GBCAs (gadodiamide and gadopentetate dimeglumine) markedly elevated heat hyperalgesia and white blood cells of mice at 6th week and most of these changes could recovery at 10th week, and that (iii) linear GBCAs exhibited more gadolinium retention in multi-organ/tissue versus macrocyclic GBCAs and in most case, linear GBCAs showed faster accumulation and regression speed in examined tissues than macrocyclic GBCAs excepting gadodiamide in skin which showed slowest regression speed. Collectively, macrocyclic GBCAs presents more stable, lower propensity to release Gd and safer profiles versus linear GBCAs.

The rice bran and spirulina are Indonesia's local product that have high nutritional content. The ir postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake. The purpose of the study was to study the postharvest of rice bran and spirulina to cookies with rich of protein. This r esearch used C omplete ly Random ized Design ( CRD ) method and the advanced test Duncan Multiple Range Test (DMRT) with four treatment s of cookies was 13.3%, 11.1%, 8.8%, and 6.6% rice bran . T he analysis used pro ximate tests (water content , proteins , f at, and ash) and hedonically sensory tests (color score , aroma , taste, textu re, and overall acceptance). The best cookies we re 11,1 % concentration of rice bran. Their chemical properties we re 3.34% water content , 7.26% protein , 37 .2% fat, and 47.01% carbohydrates that have filled up the National Standart of Indonesia (SNI) of biscuits w hereas ash content 4 . 31% exceeds the maximum limit . The sensory characteristics of coockie was neutral color, neutral aroma , rather fond taste, liking texture, and overall like . Keywords: cookies, rice bran, sensory test, spirulina

The aim of the present study was to determine whether solid dispersions (SDs) are applicable to gummi formulations. Amenamevir was selected as a model of a poorly water-soluble drug, and polyvinyl alcohols (PVAs) with various degrees of hydrolysis (PVA 66, PVA 80, PVA 88, and PVA 66/88) were used as SD carriers. Design of experiments (DOE) was used to develop a gummi formulation that was suitable for an amenamevir SD using SD with PVA 66. Dissolution studies and clinical sensory tests on 11 formulations calculated by DOE revealed that a gummi formulation comprising 10.5% gelatin and 22.8% water was suitable for SD of the drug. Gummi formulations comprising amenamevir SDs with various PVAs were prepared using the determined gummi formulation, and their ability to dissolve amenamevir, their stability, and their oral absorption in dogs were evaluated. The results suggested that PVA 66, PVA 66/88, and PVA 80 were appropriate in terms of dissolution, stability, and in vivo absorption, respectively. Considering these results comprehensively, it was concluded that PVA 80, which enabled the highest degree of absorption, was the most suitable SD carrier for gummi formulations. Thus, it was possible to apply a PVA SD of amenamevir to gummi formulations.

Pulses have been an excellence source of foods due to their nutritional profile including high protein content. In addition, they have less concerns about allergens, gluten, and genetically modified organisms. In this study, high moisture meat analogs (HMMA) that contained commercial pea protein (55.4% protein), lentil protein (55.4% protein), or faba bean protein (61.5% protein) mixed with other constant ingredients (pea isolates, and wheat gluten and canola oil) were produced using a twin‐screw extruder (TX‐52) with an attached cooling chamber. For consumer sensory tests and texture profile analysis, vegetable hamburger patties with HMMA were produced with the addition of spices, binders, and so on. Trained panelists reported that HMMA with pulses had higher scores on bean‐like, sweet, and cohesiveness of mass compared to HMMA with soy that had higher soy, cardboardy, hardness, and springiness scores. Compared to the control, consumer panelists indicated that samples containing pulse proteins had no differences in consumers’ liking for the cooked appearance and overall flavor, but had a lower overall texture liking score, and samples with faba bean proteins (FP) had a lower overall liking score. Cooked patties containing pulse proteins were redder and had more cooking yield. Patties with FP required less cooking time. Therefore, vegetable patties with pulse proteins are competitive with soy‐based samples., Consumer like (a) or dislike (b) descriptors for vegetable patties containing high moisture meat analog with lentil proteins.

In this study, we describe a protocol to assess relations between organization of the primary motor cortex of several trunk muscles with motor and sensory tests during the clinical course of low back pain. We used a cross-sectional and five-week longitudinal case-control design.

A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.

Honey from cotton blossoms tends to crystallize rapidly resulting in a product with hard texture and low spreadability, even if it is processed via a controlled crystallization treatment that is often employed for production of creamed honey. The aim of this study was to develop a cotton honey-based spread (CHS) with acceptable physical and textural properties by adding fructose (1–6%) and water (up to 18% final moisture) into the initial cotton honey as well as controlling the temperature during crystallization, Tcryst (5–23 °C × 20 days) and a conditioning (tempering) step as a follow-up process, Tcond (20–30 °C × 10 days). Multi-instrumental analysis (rheometry, calorimetry, microscopy, colorimetry) and sensory (spreadability, mouthfeel) evaluation were used for characterization of textural properties of the CHS preparations. With increased fructose and water contents the CHS formulations exhibited significant (p 0.05). Strong correlations were identified between compositional, physicochemical attributes and sensory characteristics of the formulated product, implying that instrumental analyses of CHS along with sensory tests can be a valuable holistic approach for understanding the macrostructure, evaluating the physical properties and quality attributes, and predicting the consumer preference of the new spread product.

ELABORAÇÃO DE UM PRODUTO FUNCIONAL À BASE DE ABACATE E CACAU JULIANA ARRUDA RAMOS1, FLÁVIA APARECIDA DE CARVALHO MARIANO-NASSER1, KARINA APARECIDA FURLANETO1, MAURÍCIO DOMINGUEZ NASSER1, ROGÉRIO LOPES VIEITES1 1Departamento de Horticultura, Faculdade de Ciências Agronômicas, UNESP, Botucatu, SP. Av. Universitária, nº 3780 - Altos do Paraíso, 18610-034, Botucatu - SP, Brasil. ju.a.ramos@globo.com, flaviamariano1@hotmail.com,. karinafurlaneto1@gmail.com, mdnasser@bol.com, vieites@fca.unesp.br. RESUMO: A crescente demanda social em conhecer as informações e composições dos alimentos tem impulsionado a inovação na elaboração de produtos funcionais, que além dos nutrientes como as vitaminas e minerais, possuem substâncias bioativas que melhoram o bem-estar das pessoas, modulando o sistema imunológico e prevenindo o surgimento precoce de doenças degenerativas, podendo, com isso, aumentar a longevidade. Dentro desses alimentos funcionais, destaca-se o abacate, fonte de fitoquímicos e o cacau, rico em polifenóis, que pode auxiliar na prevenção de doenças cardiovasculares e modular o metabolismo lipídico. Diante disso, objetivou-se elaborar e avaliar a aceitabilidade da pasta de abacate e cacau. Inicialmente foi realizada a caracterização físico-química, centesimal, da cor instrumental e dos compostos bioativos da polpa de abacate. Para a elaboração da pasta foram testados diferentes agentes de dulçor (mel, açúcar demerara e melado), a concentração mais adequada do agente escolhido (15%, 25% e 35%) e diferentes concentrações do cacau no produto (4,5%, 6,5% e 8,5%) verificando a aceitabilidade do produto através de testes sensoriais. E ao final foi calculada a informação nutricional da pasta de abacate e cacau. O delineamento utilizado foi o inteiramente casualizado. Os dados foram submetidos à análise de variância (ANOVA) e as médias foram comparadas por meio do teste de Tukey com 5 % de significância. O açúcar demerara foi o produto escolhido pelos consumidores, assim como as concentrações de 25 % de açúcar e 8,5 % de cacau. A pasta é rica em fibras (1,30 g por porção), pobre em gorduras saturadas (0,19g por porção) e livre de sódio. Portanto, foi possível desenvolver pasta de abacate com boa aceitação dos consumidores. Palavras-chaves: Persea americana Mill., cacau, processamento, análise sensorial, irradiação. ELABORATION OF A FUNCTIONAL PRODUCT BASED ON AVOCADO ABSTRACT: The increasing social demand to know the information and compositions of foods has driven innovation in the elaboration of functional products, which besides nutrients like vitamins and minerals, have bioactive substances that improve the well-being of the people, modulating the immune system and preventing the early onset of degenerative diseases, which may increase longevity. Within these functional foods, we highlight the avocado, source of phytochemicals and cocoa, rich in polyphenols, which can help in the prevention of cardiovascular diseases and modulate lipid metabolism. Because of this, the aim is to prepare and evaluate the acceptability of avocado and cacao paste. Initially the physical-chemical characterization, centesimal, of the instrumental color and bioactive compounds of the avocado pulp was carried out. Different sweetening agents (honey, demerara and molasses), the most appropriate concentration of the selected agent (15%, 25%, and 35%) and different concentrations of cocoa in the product (4.5%, 6.5% and 8.5%) verified the acceptability of the product through sensory tests. At the end, the nutritional information of the avocado and cacao paste was calculated. The design was completely randomized. The data were submitted to analysis of variance (ANOVA) and the means were compared by means of the Tukey test with 5% significance. The Demerara sugar was the product chosen by the consumers, as well as the concentrations of 25% sugar and 8.5% cocoa. The paste is high in fiber, low in saturated fats and free of sodium. Therefore, it was possible to develop avocado paste with good consumer acceptance. Keywords: Persea americana Mill., cocoa, processing, sensory analysis, irradiation.

La malanga es una excelente fuente de nutrientes y puede utilizarse para la elaboracion de productos alimenticios que sean de bajo costo y facil acceso. El objetivo de esta investigacion fue disenar un producto innovador a base de malanga que fuese del agrado del consumidor. Se realizaron diversas formulaciones variando condiciones de temperatura y tiempo de secado, ademas se determinaron propiedades fisicoquimicas y sensoriales. El metodo de secado que mostro mejores resultados fue escaldado a 80 °C por 3 minutos y medio, el producto final tuvo un porcentaje de humedad

The International Standard Organization (ISO) standard 13091-1 describes methods and procedures for performing the vibrotactile perception threshold (VPT) testing to diagnose changes in tactile sensory function associated with occupational exposures. However, the VPT test also has been used in the diagnosis of peripheral neuropathies associated with a number of disorders. This review examines the VPT test, variations in procedures that have been used, as well as disorders and diseases in which this test has been reliable for the detection of sensory changes. Mechanisms potentially underlying the changes in VPTs are also discussed along with procedural and subject/patient factors that may affect the interpretation of test results. Based upon the review of the literature, there are also suggestions for where additional research might improve the administration of this test, depending upon the subject/patient population and interpretation of data.

A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against Salmonella Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of Salmonella. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with Salmonella, treated with antimicrobials at various concentrations (0.1% - 0.5% cinnamon and oregano essential oils and 3% - 5% olive and apple extracts), and stored at 4°C for 7 days. Survivors were enumerated at days 0, 3, 5, and 7. Cinnamon oil at 0.5% and olive extract at 3% induced a 1.0 and a 0.9 log CFU/g (from 6-log CFU/g initial inoculum) reduction, respectively, at day 7. At 3%, olive extract showed a 1.06 log CFU/g maximum reduction of Salmonella from a 4-log CFU/g initial inoculum. Pork samples containing oregano oil and apple extract did not show a significant reduction compared to the control without the antimicrobials. The results indicate that cinnamon oil and olive extract can potentially be applied at consumer-acceptable concentrations against low levels of S. Typhimurium DT104 in ground pork.

Breadfruit leaves (Artocarpus altilis) are often used as ingredients of traditional medicine for treatment so it is recommended as a natural alternative medicine for patients with liver disease such as hepatitis. The purpose of this study is the use of breadfruit leaf extract for making syrup as a functional drink for people with hepatitis and see the panelists acceptance of the products made. Tests carried out were tests of the total content of flavonoid compounds and sensory tests on breadfruit leaf syrup. The results showed the highest total content of flavonoid compounds found in the leaves of breadfruit syrup PM (warming) 60 minutes amounted to 290.00 µgQe/mL and PM 90 amounted to 263.33 µgQe/mL while the lowest for the breadfruit leaf syrup PM 30 amounted to 240.00 µgQe/mL. The flavonoid content of all treatments showed a high amount. Based on a sensory test, the panelists preferred the syrup leaves of breadfruit PM 90 with average of 7.01. Therefore, of the three roots, PM 90 was the treatment recommendation. But to know the healing effect more than the consumption of flavonoids in syrup breadfruit leaves against hepatitis patients need to be tested in vivo.

As frutas são essenciais para uma dieta saudável, pois oferecem um aporte considerável de fibras, vitaminas e minerais, além de outros nutrientes. Contudo, são necessários métodos de conservação para elevar sua vida útil, e a elaboração de doces se apresenta como uma boa opção. A indústria de frutas gera muitos resíduos orgânicos como cascas, sementes e talos. As cascas de maracujá, por exemplo, podem ser mais bem aproveitadas, pois o mesocarpo é rico em pectina, substância que é utilizada na fabricação de doces e geleias. Objetivou-se com este estudo elaborar doces em massa de maracujá, acerola e cajá a partir do mesocarpo de maracujá amarelo (Passiflora edulis f. flavicarpa). As formulações foram desenvolvidas no IFMA, Campus Codó. Foram realizadas análises físico-químicas, da composição centesimal e testes sensoriais com 120 consumidores. Os doces apresentaram características físico-químicas e composição nutricional satisfatórias. Quanto à análise sensorial, a formulação elaborada com polpa de acerola obteve melhores médias para impressão global, assim como no teste do ideal, porém todas as formulações obtiveram notas acima da média central para todos os atributos avaliados. Conclui-se que o uso do mesocarpo do maracujá amarelo e polpa de frutas tropicais é viável para elaboração de doces em massa.

The present study aimed to studying the effects of supplemented wheat flour (extraction of 72%) with purslane seeds powder and the possibility of using it to make some baked products . For this purpose, three types of baked products (batun salih, croissants, pizza) were prepared by adding three levels of purslane seeds powder 6%, 10% and 14% replacement with studying sensory properties for these products. The changes in the chemical composition and rheological properties of wheat flour were studied. Total of 21 male albino rats were divided into three equal groups (7 rats): control group C, group PS1 (6% purslane seeds powder), PS2 (10% purslane seeds powder). At the end of the experimental period (6 weeks) serum lipid profile (TC, TG, HDL-c, LDL-c), liver enzymes (AST, ALT, ALP) , kidney functions (urea and creatinine) and blood glucose were examined. Histopathology of the heart, liver and kidney was also examined. Results showed that supplemented wheat flour with purslane seeds powder resulted significant increase (P

Dissertação de mestrado integrado em Engenharia Biológica (especialização em Tecnologia Química e Alimentar), O controlo de qualidade deve ser uma prioridade em qualquer empresa. O estado dos seus produtos são o primeiro contacto entre a empresa e os seus clientes, pelo que estes devem estar em conformidade com os requisitos. A cerveja artesanal, com um processo maioritariamente manual, poderá apresentar variações no produto final que poderão ou não, trazer características indesejáveis à cerveja. Esta dissertação teve como objetivo melhorar as medidas de controlo de qualidade já impostas na empresa FermentUM, assim como implementar dois novos tipos de controlo em ambiente fabril, o controlo sensorial e microbiológico. Adicionalmente, a reutilização de levedura entre produções foi implementada e avaliada, tal como o seu possível impacto na perspetiva sensorial e financeira. Através da análise de pH e açúcares fermentescíveis, durante a fermentação, verificou-se que esta apresenta variações significativas em termos de atenuação que, consequentemente, tiveram efeito no teor alcoométrico final da cerveja. Foram implementadores valores alvo para o quinto dia de fermentação que, a curto prazo, diminuíram a variação encontrada inicialmente. Os exames sensoriais provaram ser uma mais-valia para a empresa, pois, graças a eles, foi possível verificar diferenças sensoriais entre produções que puderam ser corrigidas mais rapidamente. Também serviu como plataforma de análise e discussão do estado da cerveja e aspetos que poderiam ser melhorados no futuro. A realização de exames microbiológicos mostrou-se exequível em ambiente fabril e, bem executado, mostrou uma conformidade de 80 % a 88 % com os resultados obtidos em ambiente laboratorial. Graças a este controlo, foi possível detetar uma possível contaminação dentro de uma cuba de fermentação e assim impedir o seu alastramento. A implementação do método de reutilização de levedura mostrou ser um sucesso. As comparações realizadas entre levedura nova e usada mostraram um comportamento semelhante durante a fermentação, e a nível sensorial não foram detetadas diferenças. A implementação deste método é vantajosa financeiramente, pelo que, no presente trabalho, foi estimada uma poupança de cerca de 11 mil euros, num ano de produção típico., Quality control should be a priority on any company. The state of the products is the first contact between company and clients, which should be in conformity with clients’ requirements. Craft beer, with a almost entirely manual process, could show variations on the final product which could bring unpleasant characteristics to beer. This dissertation had the goal to improve the quality control measures already in place, as well as implementing two new types of control on an industrial environment, microbiological and sensory tests. Additionally, the method of reusing yeast was implemented and evaluated on a sensory and financial perspective. By analyzing pH and fermentable sugars during fermentation, there was significant variations in terms of attenuation, that consequently influenced the alcoholic level. Set points were implemented for the fifth day of fermentation that, on the short term, reduced the variation initially encountered. Sensory tests showed to be an added value to the brewery. Thanks to it, it was possible to detect differences between batches, and correction measures could be implemented more quickly. It also served as a platform for analysis and discussion of beer and what aspects can be improved in the future. Microbiological trials were executable on an industrial environment, and if well done, showed an 80 % up to 88 % conformity with the tests done in a laboratory. Thanks to this, it was possible to detect a possible contamination within the fermenter and stop it from spreading. The implementation of reusing yeast was a success. Comparisons between new and reused yeast showed a similar behavior during fermentation, and at a sensory level no differences were found. The implementation of this method has financial advantages that, on this work, were estimated about 11 thousand euros on a typical production year.

The correlation of sensory and chemically evaluated pungency of mustard products was investigated via a time-intensity (TI) study and quantification of allyl isothiocyanate (AITC) contents using high-performance liquid chromatography (HPLC). Sweet, medium hot, hot, and extra hot commercial mustard products from different brands were examined. Notably, we found significant differences (p < 0.05) between the maximum perceived pungency intensity of various mustard products. The maximum perceived intensity (Imax ), the duration of the decreasing phase (DURDec ), and the area under the curve (AUC) values increased proportionally to the increase in the sample AITC content and were also higher in products classified as hot than in sweet mustards. The AITC concentration varied greatly between products from different brands and also between different sensory evaluated pungency levels. Furthermore, sensory evaluations and analytical results were correlated using regression analysis. The best correlation (correlation coefficient 0.891) was observed between the AITC concentration and AUC, when compared to that between the AITC concentration and DURDec (correlation coefficient 0.856) or the Imax value (correlation coefficient 0.803). The calculated regression model indicates that a higher AITC content induces an intensified trigeminal pungency sensation and that the sensory and chemical evaluations of mustard products were positively correlated. Therefore, by using this regression model, the sensory rating of mustard products may be predicted by chemical analysis of the AITC contents. PRACTICAL APPLICATION: This research paper provides a method to quantify the pungency inducing irritant allyl isothiocyanate in commercial mustard products and demonstrates a correlation between sensory and chemical data. Therefore, the amounts of sensory tests in product quality assurance can be reduced and replaced or at least supported by chemical quantification of pungent substances (especially AITC) in mustard products.

It is well established that storing hatching eggs over a longer period of time affects its quality. The current study evaluated the impact of egg storage duration in-relation to two different temperature conditions (room and refrigerator) to determine the bacterial load and shelf life of viable eggs. One hundred and twenty eggs were used for this study, 60 were boiled and 60 were raw. Thirty of the boiled eggs were stored at room temperature and the other 30 eggs were kept in the refrigerator. Similarly, 30 raw eggs were each stored at room and optimal refrigeration temperatures for eggs (< 7 oC) respectively, while the egg weight, viability and sensory tests were performed daily on the eggs. However, the eggs kept in the refrigerator were viable for longer and relatively maintained higher physical appearance and sensory quality compared to eggs kept at room temperature. In the investigation of bacterial load, the total viable count ranged from 6.0× 103 to 11.9 × 103 coliform forming unit per millilitre (cfu/ml) and 1.0 × 103 to 6.5 × 103 cfu/ml for the boiled eggs kept at room and refrigeration temperatures (BRT and BFT) respectively. More so, the bacterial counts in raw eggs obtained at room and refrigerator storage ranged from 4.8 × 103 to 6.5 × 103 cfu/ml. Subsequently, the characterization and identification of bacterial isolates indicated the presence of Salmonella pullorum, Proteus mirabilis and Pseudomonas sp. The Salmonella pullorum was isolated from all the egg samples (BRT, BFT, RRT and RFT). The Proteus mirabilis was isolated from boiled eggs kept in both room and refrigerator temperatures (BRT and BFT) while Pseudomonas sp. was obtained only from raw eggs stored in the refrigerator (RFT). In addition, the boiled eggs at room temperature started deterioration on Day 9, while its counterpart in the refrigerator began spoilage or decrease in quality from Day 16. The weight of the viable eggs in relation to the non-viable ones was statistically significant (P < 0.05). The refrigeration of eggs increases its longevity while proper hygiene and adequate boiling of eggs reduces the risk of acquiring infections through bacterial contamination.

The production of a milk drink naturally colored and rich in antioxidants . Being a color drink attracts consumers to reverse white milk which many consumers do not like. Beetroot is one of the richest vegetables in antioxidants. The drink was made with cow´s milk, the juice of beet was added to the milk at different percent (3,5 and 10 %). The chemical analysis of the drink was done, the acidity was measured, the antioxidants were evaluated at different concentrations, Microbiology and sensory tests during storage. total solids increased in the drink while protein, fat and ash decreased, and the increase in total solids due to high carbohydrate content in beet juice . The acidity increased during the storage period to 15 days, but did not coagulated at boiling temperature for up to 10 days while coagulated with boiling after 10 days. The content of milk with beet increased the antioxidants by increasing the percentage of added beet juice.

Introducción: La necesidad de alimentos nutritivos se ha incrementado por la demanda de un público exigente. Los consumidores, en la actualidad, desean aperitivos que además de satisfacer su apetito, aporten también nutrientes esenciales. Este trabajo tuvo como objetivo la caracterización físico-química de una barra alimenticia elaborada a base de semillas (girasol, ajonjolí, chía y linaza) y nueces (almendra, nuez de la India, corazón de nuez de pecana, pistache y nuez de Castilla entera) libre de componentes de origen animal, como leche de vaca en polvo, ovoalbúmina y/o grasas animales utilizados en barras alimenticias comerciales.Material y métodos: Los métodos de análisis próximo, valor energético, vida útil de la barra alimenticia y análisis sensorial y las pruebas de aceptación, se realizaron de acuerdo a métodos estándares de análisis de la Asociación de Químicos Analíticos Oficiales (AOAC por sus siglas en inglés). Todos los análisis se realizaron por triplicado a menos que se indicara de otra manera. Los resultados obtenidos fueron estadísticamente analizados con un 5 % de nivel de significancia para cada prueba.Resultados: Se analizó su composición próxima (27% proteína, 7,5% fibra cruda y 4,4% de azúcares). Estos valores posicionan a este producto dentro de las barras de alto contenido proteico con contenido en azúcar muy bajo si se compara con barras comerciales (20 – 40%). Presentó el 45% de lípidos con el 19% de aceites saturados y 81 % de insaturados, todos estos derivados de las nueces y semillas. Se cuantificaron minerales esenciales como: calcio, magnesio, potasio, sodio, cobre, hierro, manganeso y zinc. La velocidad de rancidez fue relativamente baja hasta alcanzar el valor máximo permisible de 10 meq/kg en peróxidos como valor de rancidez a los 9 días de almacenamiento a 40 °C. Conclusiones: Las barras alimenticias a base de semillas y nueces tuvieron una alta aceptación en pruebas sensoriales de preferencia por público adulto. De acuerdo con estos resultados se presenta un alimento de alto contenido proteico, nutricionalmente completo y estable al almacenamiento.

Objective: The aim of this study was to assess the effectiveness of magnetic-laser therapy in complex treatment of neuropathy after dental implantation Materials and methods: The present study is based on the results of the analysis of clinical, instrumental and radiation studies of 27 patients, with post-traumatic neuropathy inferior alveolar nerve. Diagnosis of damage to the inferior alveolar nerve was based on the clinical manifestations of neuropathy (pain, paresthesia, loss of sensation, etc.). The study of the sensitivity of the skin of the lower lip and chin in the segment of the inferior alveolar nerve dysfunction and in the symmetrical segment performed using sensory tests.

Olive oil samples extracted from olive trees grown in different un-irrigated areas of Jordan were classified according to their quality using three different techniques. Two of the techniques; namely, chemical analysis and sensory committee tests, are recognized by the International Olive Oil Council (IOC) and considered as classical techniques. The results were compared with those of the total fluorescence spectroscopy that has been recently adopted for olive oil quality analysis. Nine different olive oil samples were subjected to the analysis by the above techniques. The analysis for each sample was repeated twice to ensure consistency of the results. Chemical analysis was used to determine their acidities, peroxide values, ∆K’s and polyphenol content parameters. The results of chemical analysis indicated that eight of the samples could be classified as EVOO and one as VOO. Sensory tests indicated that four samples could be classified as EVOO and five as VOO. Total fluorescence spectra results revealed that six samples are EVOO and three samples are VOO. The correlation of fluorescence results to chemical and sensory results indicates the ability of fluorescence technique as a powerful tool for classification of olive oil. Reference samples that were already classified by IOC were tested to ensure the accuracy of the fluorescence technique in recognizing EVOO from other types of olive oil. Moreover, fluorescence analysis proved to be fast and consumes minute amounts of samples and chemicals, in contrary to chemical analysis which is known to be time and chemicals-consuming.

Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p

This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves and Arius thalassinus. The ratio of the giant catfish and M. oleifera leaves were 100:0, 100:5, 100:10, and 100:15. The increase of M. oleifera leaves affected the characteristics of nugget products, viz., texture profile, protein, amino acids, cooking loss, and water holding capacity (WHC). Based on sensory tests, the four types of giant catfish nuggets with M. oleifera leaves did not differ significantly. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.

Ulva lactuca is a potential source of functional salt. The production of the functional salt is limited by the fishy smell of the product. The purpose of this research was to determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt. The functional salt was extracted using activated charcoal at 0.5; 0.75; 1; 1.25 and 1.5%. The sensory and functional properties of the salt including mineral content, Na: K ratio, NaCl levels, total phenol and antioxidant activity were characterized. The sensory tests showed that 1.5% activated charcoal improved salt's consumer acceptance. The selected functional salt contained Na 91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03. This salt also contained NaCl 9.08±0.42%; total phenols of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.

International audience; Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.

In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content noodles. In the stress relaxation test, the deviation was larger due to the empty space in the bundle. In the correlation analysis, sensory stickiness was correlated with a modulus of elasticity in the bending test. Comparing the bending and stress–relaxation tests, each instrumental variable showed differences in the rheological properties of rice noodles in strands and bundles. However, the bending test measured with noodle strands seemed to be most suitable as a method of measuring the rheological properties of rice noodles.

This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prepared using crystal and brown sugar as sweeteners. The jelly that presented the highest number of parameters according to the legislation was submitted to sensory tests. The physicochemical characterization of the raw material showed that cooking did not interfere in pH, but increased acidity and reduced the content of total soluble solids in garlic submitted to cooking for 20 minutes. The jellies prepared with the addition of crystal sugar presented moisture higher than the values stipulated by the legislation. The addition of pepper contributed to increased acidity, regardless of the type of sugar. However, the jellies made with crystal sugar were slightly more acidic than those added to brown sugar. To the content of total soluble solids, all jellies are within the values required by the legislation. The sensory tests did not indicate any of the jellies as preferred and showed no difference in the sensory attributes evaluated between the jams with brown sugar and crystal. In general, the added jelly of brown sugar was pointed with burning and ideal viscosity by many judges. Thus, both jellies can be an alternative in the development of new products, as a potential to add value to garlic.

Orientadores: José de Assis Fonseca Faria, Adriano Gomes da Cruz Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: A demanda por alimentos probióticos tem impulsionado o desenvolvimento de novos produtos formulados. Aproveitando tal cenário, as indústrias de alimentos vêm se dedicando basicamente aos lácteos, que se mostram ser ótimos carreadores de micro-organismos probióticos. O grande volume de soro proveniente das indústrias de queijos permite a elaboração de bebidas lácteas, visando o aproveitamento de subprodutos para a alimentação humana, devido ao seu elevado potencial nutricional. Este trabalho teve por objetivo avaliar o efeito dos níveis de soro de queijo nos parâmetros de qualidade e aceitação sensorial de bebidas lácteas probióticas, em comparação a produtos comerciais não probióticos. Modelos matemáticos como Análise de Sobrevida, Mínima Diferença Significativa e Aceitação Global Média foram utilizados para ajustar os níveis de soro de queijo mais aceitáveis em formulações de bebidas lácteas. Métodos sensoriais, como Mapa Projetivo, Análise Descritiva Quantitativa e Perfil Livre foram aplicados na avaliação das bebidas formuladas. A elaboração de bebidas lácteas probióticas provou ser uma boa alternativa para as indústrias de laticínios no aproveitamento do soro proveniente da fabricação de queijos, possibilitando assim redução dos custos de produção, além de propiciar novos produtos carreadores de micro-organismos benéficos à saúde Abstract: The demand for probiotic foods has driven the development of new formulations. Taking advantage of such scenario, the food industry has been largely devoted to dairy, which proved to be excellent vehicles for probiotic microorganisms. The large volume of whey from the cheese industry has enabled the development of dairy drinks, considering the use of products for human food with high nutritional potential. This study evaluated the effect of whey levels in the quality parameters and sensory acceptability of probiotic milk drinks, as compared to commercial non probiotic products. Mathematical models as Survival Analysis, Minimal Significant Difference, and Mean Global Acceptance were used to adjust the whey levels in the most acceptable formulated dairy beverages. Sensory methods as Projective Mapping, Quantitative Descriptive Analysis, and Free Choice were applied in the evaluation of dairy beverages. The development of probiotic dairy drinks proved to be a good alternative for the dairy industry to take advantage of the whey from the cheese-making, by reducing production costs and providing probiotic foods with recognized human health benefits Doutorado Tecnologia de Alimentos Doutor em Tecnologia de Alimentos