Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensor...Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.展开更多
An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitam...An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 10<sup>4</sup> N/m, 0.000 N/m<sup>2</sup>, 1.687 × 10<sup>4</sup> N/m<sup>2</sup>, 0.6636, 2.908 × 10<sup>3</sup> J/m<sup>3</sup>, 0.8664, 3.675 × 10<sup>4</sup> N/m<sup>2</sup>, 3.184 × 10<sup>4</sup> N/m<sup>2</sup>, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 10<sup>4</sup> cfu/g respectively which is higher than the permitted value (Gulf Standard: 10<sup>5</sup> cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.展开更多
This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were...This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant properties.Results revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng powder.Conversely,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with incorporation.The total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM respectively.Ginseng powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased incorporation.However,the sensory attributes of the biscuits were not affected by the incorporation of ginseng.Ginseng powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.展开更多
Desert truffle is popular nutritious food that shows high content of protein, fibers, phenolic compounds and health promoting bioactive compounds. The aim of present study is to produce fortified functional biscuits b...Desert truffle is popular nutritious food that shows high content of protein, fibers, phenolic compounds and health promoting bioactive compounds. The aim of present study is to produce fortified functional biscuits by incorporated Dessert Truffle Powder (DTP). The effect of replacing 0 (control), 5%, 10% and 15% of wheat flour with DTP on chemical composition, antioxidant activity, physical properties and sensory characteristics of biscuits was investigated. The results revealed that the crude protein, ash and crude fiber content of prepared biscuits improved with the incorporation of DTP. Phenolic contents of fortified biscuits were increased gradually with increasing the level of DTP addition. Furthermore, all the selected levels of DTP incorporated in prepared biscuits showed a good ability in radical scavenging activity which ranged from 21.52% to 42.11%, compared to 2.08% in case of control biscuit. Data also indicated that replacing 5% and 10% of wheat flour with DTP in biscuit preparation resulted in high significance of spread ratio 8.78 and 8.59, respectively when compared to control biscuit which given 7.53. The lightness (L) and total intensity of biscuits were decreased from 71.19 to 60.31 and from 76.09 to 66.87 with increasing the substitution level of DTP in biscuits from 5% to 15%, respectively. Biscuits incorporated with DTP at up to 10% had the acceptable mean scores by panelists for all sensory attributes. There was no significant difference in overall acceptability of biscuits incorporated with 5% and 10% of DTP which recorded 7.4 and 7.5 and control biscuit 8.2, respectively. Thus, the present study concluded that replacing up to 10% of wheat flour with DTP enhanced the nutritional quality and antioxidant activity with acceptable sensory characteristics of biscuits. So, our study recommends encouraging the bakery products producers to incorporated DTP at 10% in biscuits production.展开更多
Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is view...Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is viewed as inferior.However,little is known concerning the difference in physicochemical and sensory properties of rice between the major two production areas.Analysis of 16 commercial rice samples showed marked differences in physicochemical properties,including chalky grain rate,contents of amylose and protein and pasting properties between the two main areas.Northeastern rice contained more shortchain amylopectin as compared with Jiangsu rice.However,Jiangsu rice is comparable to northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness,stickiness and hardness as evaluated by trained panel.Our results indicated the limitation of conventional index of physicochemical properties,and suggested the necessity of identification of new factors controlling rice sensory property.In addition,the taste analyzer from Japan demonstrates limitation in distinguishing the differences between northeastern and Jiangsu rice,and therefore needs localization to fit China.展开更多
The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechan...The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. Dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.展开更多
Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results i...Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C4 to C12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.展开更多
A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotr...The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates’ viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.展开更多
A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of...A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD2 recorded the highest moisture content with a corresponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P 2 and 5% Sugar loaf was more acceptable.展开更多
Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties...Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.展开更多
The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and ...The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils;0.1% carvacrol or citral;3% grapeseed, apple, or 10%/7% olive extract;combination of essential oils with extracts;3% hydrogen peroxide;and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale. Changes in texture and color of leafy greens were measured using a Texture analyzer and a Chroma Meter, respectively. On the basis of preference liking, overall acceptability of spinach and lettuce treated with 0.1% cinnamon oil was ranked the highest (7.5 ± 1.4 and 7.1 ± 1.7, moderately liked), respectively. For texture analysis, washing iceberg lettuce with 0.1% oregano oil + 10% olive extract and spinach with 0.1% lemongrass oil + 1% apple extract yielded the highest firmness values of F = 783.1 ± 53.8 Newtons and 939.30 ± 35.2 Newtons, respectively. Based on the International Commission on Illumination CIE LAB color schemes, treatment with 0.1% oregano oil + 10% olive extract had the greatest impact on color of iceberg lettuce with the lowest L value* (44.5 ± 6.2) indicating the darkest color. These results will help identify plant antimicrobials that have the least impact on sensory properties of organic leafy greens and are preferred by consumers.展开更多
Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance ...Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.展开更多
Satellite glial cells are unique glial cells that surround the cell body of primary sensory neurons.An increasing body of evidence suggests that in the presence of inflammation and nerve damage,a significant number of...Satellite glial cells are unique glial cells that surround the cell body of primary sensory neurons.An increasing body of evidence suggests that in the presence of inflammation and nerve damage,a significant number of satellite glial cells become activated,thus triggering a series of functional changes.This suggests that satellite glial cells are closely related to the occurrence of chronic pain.In this review,we first summarize the morphological structure,molecular markers,and physiological functions of satellite glial cells.Then,we clarify the multiple key roles of satellite glial cells in chronic pain,including gap junction hemichannel Cx43,membrane channel Pannexin1,K channel subunit 4.1,ATP,purinergic P2 receptors,and a series of additional factors and their receptors,including tumor necrosis factor,glutamate,endothelin,and bradykinin.Finally,we propose that future research should focus on the specific sorting of satellite glial cells,and identify genomic differences between physiological and pathological conditions.This review provides an important perspective for clarifying mechanisms underlying the peripheral regulation of chronic pain and will facilitate the formulation of new treatment plans for chronic pain.展开更多
BACKGROUND Sensory integration intervention is highly related to the child's effective interaction with the environment and the child's development.Currently,various sensory integration interventions are being...BACKGROUND Sensory integration intervention is highly related to the child's effective interaction with the environment and the child's development.Currently,various sensory integration interventions are being applied,but research methodological problems are arising due to unsystematic protocols.This study aims to present the optimal intervention protocol by presenting scientific standards for sensory integration intervention through meta-analysis.AIM To prove the effectiveness of sensory integration therapy,examine the latest trend of sensory integration studies in Korea,and provide clinical evidence for sensory integration therapies.METHODS The database of Korean search engines,including RISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studiesRISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studies.RESULTS Sensory integration intervention has been proven effective in children with cerebral palsy,autism spectrum disorder,attention deficit/hyperactivity disorder,developmental disorder,and intellectual disability in relation to the diagnosis of children.Regarding sensory integration therapies,1:1 individual treatment with a therapist or a therapy session lasting for 40 min was most effective.In terms of dependent variables,sensory integration therapy effectively promoted social skills,adaptive behavior,sensory processing,and gross motor and fine motor skills.CONCLUSION The results of this study may be used as therapeutic evidence for sensory integration intervention in the clinical field of occupational therapy for children,and can help to present standards for sensory integration intervention protocols.展开更多
The purpose of this research is to investigate the hydration behavior and cementitious properties of the mixture of calcium carbonate and aluminate, and to explore whether it can be adopted as a new low-carbon cementi...The purpose of this research is to investigate the hydration behavior and cementitious properties of the mixture of calcium carbonate and aluminate, and to explore whether it can be adopted as a new low-carbon cementitious material. The composite system of calcium carbonate and aluminate minerals is studied by measuring the component of hydration products, the hydration heat, setting time and compressive strength.The results prove that the composite system has certain cementitious properties and is feasible to prepare new low-carbon cement.展开更多
Magnesium(Mg)-based bone implants degrade rapidly in the physiological environment of the human body which affects their structural integrity and biocompatibility before adequate bone repair.Rare earth elements(REEs)h...Magnesium(Mg)-based bone implants degrade rapidly in the physiological environment of the human body which affects their structural integrity and biocompatibility before adequate bone repair.Rare earth elements(REEs)have demonstrated their effectiveness in tailoring the corrosion and mechanical behavior of Mg alloys.This study methodically investigated the impacts of scandium(Sc)and terbium(Tb)in tailoring the corrosion resistance,mechanical properties,and biocompatibility of Mg–0.5Zn–0.35Zr–0.15Mn(MZZM)alloys fabricated via casting and hot extrusion.Results indicate that addition of Sc and Tb improved the strength of MZZM alloys via grain size reduction and solid solution strengthening mechanisms.The extruded MZZM–(1–2)Sc–(1–2)Tb(wt.%)alloys exhibit compressive strengths within the range of 336–405 MPa,surpassing the minimum required strength of 200 MPa for bone implants by a significant margin.Potentiodynamic polarization tests revealed low corrosion rates of as–cast MZZM(0.25 mm/y),MZZM–2Tb(0.45 mm/y),MZZM–1Sc–1Tb(0.18 mm/y),and MZZM–1Sc–2Tb(0.64 mm/y),and extruded MZZM(0.17 mm/y),MZZM–1Sc(0.15 mm/y),MZZM-2Sc(0.45 mm/y),MZZM-1Tb(0.17 mm/y),MZZM-2Tb(0.10 mm/y),MZZM–1Sc-1Tb(0.14 mm/y),MZZM-1Sc-2Tb(0.40 mm/y),and MZZM–2Sc–2Tb(0.51 mm/y)alloys,which were found lower compared to corrosion rate of high-purity Mg(~1.0 mm/y)reported in the literature.Furthermore,addition of Sc,or Tb,or Sc and Tb to MZZM alloys did not adversely affect the viability of SaOS2 cells,but enhanced their initial cell attachment,proliferation,and spreading shown via polygonal shapes and filipodia.This study emphasizes the benefits of incorporating Sc and Tb elements in MZZM alloys,as they effectively enhance corrosion resistance,mechanical properties,and biocompatibility simultaneously.展开更多
BACKGROUND Patients with Parkinson's disease(PD)exhibit symptoms such as antecollis(AC)and camptocormia(CC).The pathology of these two conditions is unclear.Additionally,standard treatment methods have not been es...BACKGROUND Patients with Parkinson's disease(PD)exhibit symptoms such as antecollis(AC)and camptocormia(CC).The pathology of these two conditions is unclear.Additionally,standard treatment methods have not been established.The article reports the case of a 65-year-old female patient with AC and CC who was treated with central and peripheral interventions to alleviate symptoms.CASE SUMMARY We present the case of a 65-year-old female PD patient with AC and CC.The course of the disease was 5 years.She was treated with rehabilitation strategies such as sensory tricks and trunk strength training.During the inpatient period,we compared and analyzed the patient's gait,rehabilitation assessment scale score,and angles of her abnormal trunk posture in the first week,the third week,and the fifth week.The patient's stride length increased,indicating that the patient's walking ability was improved.The Unified Parkinson's Disease Scale Part Three score and CC severity score decreased.Furthermore,the score of the other scale increased.In addition,the patient showed significant improvements in AC,upper CC,and lower CC angles.CONCLUSION This case study suggested that sensory tricks and trunk strength training are beneficial and safe for patients with AC and CC.展开更多
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
文摘Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
文摘An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 10<sup>4</sup> N/m, 0.000 N/m<sup>2</sup>, 1.687 × 10<sup>4</sup> N/m<sup>2</sup>, 0.6636, 2.908 × 10<sup>3</sup> J/m<sup>3</sup>, 0.8664, 3.675 × 10<sup>4</sup> N/m<sup>2</sup>, 3.184 × 10<sup>4</sup> N/m<sup>2</sup>, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 10<sup>4</sup> cfu/g respectively which is higher than the permitted value (Gulf Standard: 10<sup>5</sup> cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.
文摘This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant properties.Results revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng powder.Conversely,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with incorporation.The total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM respectively.Ginseng powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased incorporation.However,the sensory attributes of the biscuits were not affected by the incorporation of ginseng.Ginseng powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.
文摘Desert truffle is popular nutritious food that shows high content of protein, fibers, phenolic compounds and health promoting bioactive compounds. The aim of present study is to produce fortified functional biscuits by incorporated Dessert Truffle Powder (DTP). The effect of replacing 0 (control), 5%, 10% and 15% of wheat flour with DTP on chemical composition, antioxidant activity, physical properties and sensory characteristics of biscuits was investigated. The results revealed that the crude protein, ash and crude fiber content of prepared biscuits improved with the incorporation of DTP. Phenolic contents of fortified biscuits were increased gradually with increasing the level of DTP addition. Furthermore, all the selected levels of DTP incorporated in prepared biscuits showed a good ability in radical scavenging activity which ranged from 21.52% to 42.11%, compared to 2.08% in case of control biscuit. Data also indicated that replacing 5% and 10% of wheat flour with DTP in biscuit preparation resulted in high significance of spread ratio 8.78 and 8.59, respectively when compared to control biscuit which given 7.53. The lightness (L) and total intensity of biscuits were decreased from 71.19 to 60.31 and from 76.09 to 66.87 with increasing the substitution level of DTP in biscuits from 5% to 15%, respectively. Biscuits incorporated with DTP at up to 10% had the acceptable mean scores by panelists for all sensory attributes. There was no significant difference in overall acceptability of biscuits incorporated with 5% and 10% of DTP which recorded 7.4 and 7.5 and control biscuit 8.2, respectively. Thus, the present study concluded that replacing up to 10% of wheat flour with DTP enhanced the nutritional quality and antioxidant activity with acceptable sensory characteristics of biscuits. So, our study recommends encouraging the bakery products producers to incorporated DTP at 10% in biscuits production.
基金supported by the Program for New Century Excellent Talents in University, China (NCET-10-0472)the National Natural Science Foundation of China (30971733 and 31171485)
文摘Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is viewed as inferior.However,little is known concerning the difference in physicochemical and sensory properties of rice between the major two production areas.Analysis of 16 commercial rice samples showed marked differences in physicochemical properties,including chalky grain rate,contents of amylose and protein and pasting properties between the two main areas.Northeastern rice contained more shortchain amylopectin as compared with Jiangsu rice.However,Jiangsu rice is comparable to northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness,stickiness and hardness as evaluated by trained panel.Our results indicated the limitation of conventional index of physicochemical properties,and suggested the necessity of identification of new factors controlling rice sensory property.In addition,the taste analyzer from Japan demonstrates limitation in distinguishing the differences between northeastern and Jiangsu rice,and therefore needs localization to fit China.
文摘The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. Dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.
文摘Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C4 to C12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
文摘The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates’ viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.
文摘A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD2 recorded the highest moisture content with a corresponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P 2 and 5% Sugar loaf was more acceptable.
文摘Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.
文摘The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils;0.1% carvacrol or citral;3% grapeseed, apple, or 10%/7% olive extract;combination of essential oils with extracts;3% hydrogen peroxide;and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale. Changes in texture and color of leafy greens were measured using a Texture analyzer and a Chroma Meter, respectively. On the basis of preference liking, overall acceptability of spinach and lettuce treated with 0.1% cinnamon oil was ranked the highest (7.5 ± 1.4 and 7.1 ± 1.7, moderately liked), respectively. For texture analysis, washing iceberg lettuce with 0.1% oregano oil + 10% olive extract and spinach with 0.1% lemongrass oil + 1% apple extract yielded the highest firmness values of F = 783.1 ± 53.8 Newtons and 939.30 ± 35.2 Newtons, respectively. Based on the International Commission on Illumination CIE LAB color schemes, treatment with 0.1% oregano oil + 10% olive extract had the greatest impact on color of iceberg lettuce with the lowest L value* (44.5 ± 6.2) indicating the darkest color. These results will help identify plant antimicrobials that have the least impact on sensory properties of organic leafy greens and are preferred by consumers.
文摘Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.
基金supported by the National Natural Science Foundation of China,No.82173796(to CX)the Research Project of Zhejiang Chinese Medical University,No.2022JKJNTZ13(to XQ).
文摘Satellite glial cells are unique glial cells that surround the cell body of primary sensory neurons.An increasing body of evidence suggests that in the presence of inflammation and nerve damage,a significant number of satellite glial cells become activated,thus triggering a series of functional changes.This suggests that satellite glial cells are closely related to the occurrence of chronic pain.In this review,we first summarize the morphological structure,molecular markers,and physiological functions of satellite glial cells.Then,we clarify the multiple key roles of satellite glial cells in chronic pain,including gap junction hemichannel Cx43,membrane channel Pannexin1,K channel subunit 4.1,ATP,purinergic P2 receptors,and a series of additional factors and their receptors,including tumor necrosis factor,glutamate,endothelin,and bradykinin.Finally,we propose that future research should focus on the specific sorting of satellite glial cells,and identify genomic differences between physiological and pathological conditions.This review provides an important perspective for clarifying mechanisms underlying the peripheral regulation of chronic pain and will facilitate the formulation of new treatment plans for chronic pain.
文摘BACKGROUND Sensory integration intervention is highly related to the child's effective interaction with the environment and the child's development.Currently,various sensory integration interventions are being applied,but research methodological problems are arising due to unsystematic protocols.This study aims to present the optimal intervention protocol by presenting scientific standards for sensory integration intervention through meta-analysis.AIM To prove the effectiveness of sensory integration therapy,examine the latest trend of sensory integration studies in Korea,and provide clinical evidence for sensory integration therapies.METHODS The database of Korean search engines,including RISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studiesRISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studies.RESULTS Sensory integration intervention has been proven effective in children with cerebral palsy,autism spectrum disorder,attention deficit/hyperactivity disorder,developmental disorder,and intellectual disability in relation to the diagnosis of children.Regarding sensory integration therapies,1:1 individual treatment with a therapist or a therapy session lasting for 40 min was most effective.In terms of dependent variables,sensory integration therapy effectively promoted social skills,adaptive behavior,sensory processing,and gross motor and fine motor skills.CONCLUSION The results of this study may be used as therapeutic evidence for sensory integration intervention in the clinical field of occupational therapy for children,and can help to present standards for sensory integration intervention protocols.
基金Funded by the National Natural Science Foundation of China (Nos.51772033, 52002040)the National Key Research and Development Program of China (No. 2023YFB3711400)。
文摘The purpose of this research is to investigate the hydration behavior and cementitious properties of the mixture of calcium carbonate and aluminate, and to explore whether it can be adopted as a new low-carbon cementitious material. The composite system of calcium carbonate and aluminate minerals is studied by measuring the component of hydration products, the hydration heat, setting time and compressive strength.The results prove that the composite system has certain cementitious properties and is feasible to prepare new low-carbon cement.
基金the financial support provided by the Australian Research Council(ARC)through the Future Fellowship(FT160100252)the Discovery Project(DP170102557)for this research。
文摘Magnesium(Mg)-based bone implants degrade rapidly in the physiological environment of the human body which affects their structural integrity and biocompatibility before adequate bone repair.Rare earth elements(REEs)have demonstrated their effectiveness in tailoring the corrosion and mechanical behavior of Mg alloys.This study methodically investigated the impacts of scandium(Sc)and terbium(Tb)in tailoring the corrosion resistance,mechanical properties,and biocompatibility of Mg–0.5Zn–0.35Zr–0.15Mn(MZZM)alloys fabricated via casting and hot extrusion.Results indicate that addition of Sc and Tb improved the strength of MZZM alloys via grain size reduction and solid solution strengthening mechanisms.The extruded MZZM–(1–2)Sc–(1–2)Tb(wt.%)alloys exhibit compressive strengths within the range of 336–405 MPa,surpassing the minimum required strength of 200 MPa for bone implants by a significant margin.Potentiodynamic polarization tests revealed low corrosion rates of as–cast MZZM(0.25 mm/y),MZZM–2Tb(0.45 mm/y),MZZM–1Sc–1Tb(0.18 mm/y),and MZZM–1Sc–2Tb(0.64 mm/y),and extruded MZZM(0.17 mm/y),MZZM–1Sc(0.15 mm/y),MZZM-2Sc(0.45 mm/y),MZZM-1Tb(0.17 mm/y),MZZM-2Tb(0.10 mm/y),MZZM–1Sc-1Tb(0.14 mm/y),MZZM-1Sc-2Tb(0.40 mm/y),and MZZM–2Sc–2Tb(0.51 mm/y)alloys,which were found lower compared to corrosion rate of high-purity Mg(~1.0 mm/y)reported in the literature.Furthermore,addition of Sc,or Tb,or Sc and Tb to MZZM alloys did not adversely affect the viability of SaOS2 cells,but enhanced their initial cell attachment,proliferation,and spreading shown via polygonal shapes and filipodia.This study emphasizes the benefits of incorporating Sc and Tb elements in MZZM alloys,as they effectively enhance corrosion resistance,mechanical properties,and biocompatibility simultaneously.
文摘BACKGROUND Patients with Parkinson's disease(PD)exhibit symptoms such as antecollis(AC)and camptocormia(CC).The pathology of these two conditions is unclear.Additionally,standard treatment methods have not been established.The article reports the case of a 65-year-old female patient with AC and CC who was treated with central and peripheral interventions to alleviate symptoms.CASE SUMMARY We present the case of a 65-year-old female PD patient with AC and CC.The course of the disease was 5 years.She was treated with rehabilitation strategies such as sensory tricks and trunk strength training.During the inpatient period,we compared and analyzed the patient's gait,rehabilitation assessment scale score,and angles of her abnormal trunk posture in the first week,the third week,and the fifth week.The patient's stride length increased,indicating that the patient's walking ability was improved.The Unified Parkinson's Disease Scale Part Three score and CC severity score decreased.Furthermore,the score of the other scale increased.In addition,the patient showed significant improvements in AC,upper CC,and lower CC angles.CONCLUSION This case study suggested that sensory tricks and trunk strength training are beneficial and safe for patients with AC and CC.
