Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar “base flavor” notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers.

Preparation of Ethanol-Free Hand Sanitizers Gels and Studying its Sterile Efficacy

Due to the spread of the Corona pandemic, the demand for hand sanitizers has increased dramatically. This led to a global scarcity of sterilizers. Therefore, this study was performed to produce and evaluate the effectiveness of new commercially available, cheap and ethanol-free hand sanitizers from various sources. The new hand sanitizers were prepared by mixing (glycerin) as a moisturizer and (carbomer) as thickening agents to form the gel with (tri-ethanolamine base) as pH neutralizer and (Tea tree oil, Aloe vera extract or Povidone 10%) respectively as antiseptic agents. All prepared hand sanitizers were examined with four kinds of bacteria (Enterococcus faecalis, E. coli, Pseudomonas aeruginosa and Staphylococcus aureus) And two kinds of fungi (Candida albicans and Aspergillus flavus). The prepared hand sanitizer gels showed good sterilization efficacy and similar to commercially prepared hand sanitizers (70% ethanol).

Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.

Preparation of skin care product using coccinia abyssinica tuber extract

Anchote (Coccinia abyssinica) is highly nutritious crop which is mostly cultivated in Wollega Zone, Oromia Regional State of Ethiopia. Anchote tubers are rich in calcium and starch which are essential for healthy skin. Thus, a new skin cream was formulated using coccinia abyssinica tuber extract for the purpose of moistening and nourishing the skin. Coccinia abyssinica tuber extract was prepared by maceration extraction method. Then, tuber extract of coccinia abyssinica was mixed with ingredients such as thickening agents, humectant, emollient, antioxidant, preservatives and fragrance to prepare a new skin cream. A newly prepared skin care product was applied to the human skin. The skin became soft, attractive and supple after using this new skin cream. It didn’t cause any side effects on the human body. The current study revealed that coccinia abyssinica skin care product enrich the body with nutrients and useful minerals.