Screening Panelists Using Simple Sensory Tests

2012 ◽  
pp. 19-26
Author(s):  
Harry T. Lawless
Keyword(s):  
Sensory Tests

scholarly journals A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 151
Author(s):  
Minami Matsuyama ◽  
Yuko Terada ◽  
Toyomi Yamazaki-Ito ◽  
Keisuke Ito
Keyword(s):  
Fluorescent Probe ◽  
Evaluation System ◽  
Food Samples ◽  
Assay System ◽  
Sensory Test ◽  
Chemosensory Receptor ◽  
Luminescence Assay ◽  
Transient Receptor ◽  
Sensory Tests ◽  
Fluorescence Dyes

The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency. Transient receptor vanilloid 1 (TRPV1), which is a chemosensory receptor, plays a pivotal role in the perception of many pungent compounds, suggesting that the activity of this receptor might be useful as an index for pungency evaluation. Although Ca2+-sensitive fluorescence dyes are commonly used for measuring human TRPV1 (hTRPV1) activity, their application is limited, as foods often contain fluorescent substances that interfere with the fluorescent signals. This study aims to design a new pungency evaluation system using hTRPV1. Instead of employing a fluorescent probe as the Ca2+ indicator, this assay system uses the luminescent protein aequorin. The luminescence assay successfully evaluated the hTRPV1 activity in foods without purification, even for those containing fluorescent substances. The hTRPV1 activity in food samples correlated strongly with the pungency intensity obtained by the human sensory test. This luminescence-based hTRPV1 assay system will be a powerful tool for objectively quantifying the pungency of spicy foods in both laboratory and industrial settings.

scholarly journals Measurement Error of a Simplified Protocol for Quantitative Sensory Tests in Chronic Pain Patients

2017 ◽  
Vol 42 (5) ◽  
pp. 660-668 ◽  
Author(s):  
Monika Müller ◽  
José Alberto Biurrun Manresa ◽  
Andreas Limacher ◽  
Konrad Streitberger ◽  
Peter Jüni ◽  
...  
Keyword(s):  
Chronic Pain ◽  
Measurement Error ◽  
Chronic Pain Patients ◽  
Quantitative Sensory Tests ◽  
Pain Patients ◽  
Sensory Tests

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

2021 ◽  
Vol 9 (2) ◽  
pp. 570-577
Author(s):  
Tasnim Farzana ◽  
Jannatun Fatema ◽  
Fahiza Bisrat Hossain ◽  
Sadia Afrin ◽  
Shaikh Shahinur Rahman
Keyword(s):  
Wheat Flour ◽  
Comparative Evaluation ◽  
Food Industry ◽  
Point Of View ◽  
Composite Flour ◽  
Bakery Products ◽  
Food Ingredients ◽  
Potential Food ◽  
Sensory Tests ◽  
Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

Buprenorphine blood concentrations: A biomarker for analgesia

2021 ◽  
Vol 17 (7) ◽  
pp. 15-20
Author(s):  
Michael Guarnieri, PhD, MPH
Keyword(s):  
Clinical Evidence ◽  
Acute Postoperative Pain ◽  
Blood Concentrations ◽  
Patient Reports ◽  
Drug Concentrations ◽  
Subjective Pain ◽  
Nonopioid Analgesics ◽  
Pain Reports ◽  
Quantitative Sensory Tests ◽  
Sensory Tests

Opioids, the frontline drugs for postsurgical analgesia, have been linked to diversion and abuse with lethal consequences. The search for safe analgesics with less harm potential has been decades long. However, clinical trials for safe opioid and nonopioid analgesics have relied on subjective pain reports, which are biased by placebo effects that increase the complexity of trials to develop new therapies to manage pain.Research in opioid naïve animals and humans demonstrates that blood concentrations of opioids that effectively saturate the morphine opioid receptor are tightly linked with patient reports and quantitative sensory tests for analgesia. Opioid drug concentrations can predict clinical responses.This report reviews preclinical and clinical evidence correlating buprenorphine pharmacokinetics with analgesia. More than 30 years of data confirm buprenorphine blood concentrations can be an objective biomarker of analgesia for moderate to severe acute postoperative pain.

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

scholarly journals Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

2012 ◽  
Vol 64 (5) ◽  
pp. 1389-1397 ◽  
Author(s):  
S.C.R.P. Mello ◽  
M.Q. Freitas ◽  
S.C. São Clemente ◽  
R.M. Franco ◽  
E.B. Nogueira ◽  
...  
Keyword(s):  
Considerable Increase ◽  
Fecal Coliforms ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
Psychrotrophic Bacteria ◽  
Smoked Fish ◽  
Process Waste ◽  
Minced Meat ◽  
Sensory Tests

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

scholarly journals Binocular responses and vertical strabismus

2007 ◽  
Vol 64 (2) ◽  
pp. 109-115 ◽  
Author(s):  
Dusica Risovic ◽  
Lidija Petrovic ◽  
Natalija Kosanovic-Jakovic ◽  
Katarina Misailovic ◽  
Branislav Stankovic ◽  
...  
Keyword(s):  
Binocular Vision ◽  
Oblique Muscle ◽  
Common Pattern ◽  
Inferior Oblique Muscle ◽  
Group I ◽  
Significant Difference ◽  
Before And After ◽  
Group Ii ◽  
Sensory Tests ◽  
Dissociated Vertical Deviation

Background/Aim. Elevation in adduction is the most common pattern of vertical strabismus, and it is mostly treated with surgery. The results of weaking of inferior oblique muscle are very changeable. The aim of this study was to evaluate binocular vision using sensory tests before and one and six months after the surgery. Methods. A total of 79 children were divided in two groups: the first, with inferior oblique muscle of overaction (n = 52), and the second with dissociated vertical deviation (DVD), and primary inferior oblique muscle overaction (n = 27). We tested them by polaroid mirror test (PMT), Worth test at distance and near, fusion amplitudes on sinoptofore, Lang I stereo test and Wirt-Titmus stereo test. We examined our patients before and two times after the surgery for vertical strabismus. Results. Foveal suppression in the group I was found in 60.5% of the patients before, and in 56.4% after the surgery. In group II Foveal suppression was detected in 64.7% of the patients before, but in 55.6% 6 months after the surgery with PMT. Worth test revealed suppression in 23.5% of the patients before, and in 40.7% after the vertical muscle surgery. Parafoveal fussion persisted in about 1/3 of the patients before the surgery, and their amplitudes were a little larger after the surgery in the group I patients. Lang I stereo test was negative in 53.9% before and 51.9% after the surgery in the group I, and in 48.2% of the patients before and after the surgery in the group II patients. Wirt-Titmus stereo test was negative in 74.5% of the patients before and in 72.9% after the surgery in the group I, but in the group II it was negative in 70.8% before and in 68.0% of the patients 6 months after the surgery. Conclusion. Binocular responses were found after surgery in 65.7% of the patients the group I and in 55.6% patients the group II. There was no significant difference between these two groups, but binocular responses were more often in the patients of the group I.

scholarly journals Pengaruh Substitusi Tepung Kedelai terhadap Kualitas Biskuit

Media Wisata ◽  
2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Heni Susilowati ◽  
Adi Prabowo
Keyword(s):  
Sampling Technique ◽  
Subjective Assessment ◽  
Soy Flour ◽  
P Value ◽  
Homogeneity Test ◽  
Soybean Flour ◽  
Normality Test ◽  
Significant Difference ◽  
Different Types ◽  
Sensory Tests

The research entitled The Effect of Substitution of Soybean Flour on Biscuit Quality is a type of research using a quantitative approach with an experimental method. The purpose is to know the effect of quality biscuits with soybean flour substitution with a different percentage that is equal to 50%, 25% and 10% viewed from the aspect of colour, flavour, aroma and texture. The experiments used 3 different types of treatment on the percentage of soy flour used ie, biscuit A with 50% soy flour, biscuit B with 25% soy flour, and C biscuits with 10% soy flour. Methods of data collection using subjective assessment of sensory tests taken from the results of a panellist assessment that includes assessment of colour, aroma, taste and texture on biscuits. The panel of researchers was 30 people taken by random sampling technique with considerations that included panellist knowledge about the sensory properties of biscuits in general. Methods of data analysis to test the hypothesis using the analysis of single classification variables and Tukey test, previously conducted precariat test that is homogeneity test and normality test. The result of the research with Anova test seen from the color aspect shows that (significant value (p-value) <0,05 = 0,000 <0,05) shows that there is significant difference from three substitution biscuit substitution biscuit, while from aroma aspect shows significant (p-value) <0,05 = 0,008 <0,05) indicated that there were significant differences from the three soybean substitution biscuit samples. Seen from the texture aspect showed (significant value (p-value) <0,05 = 0,000 <0,05) indicated that there was significant difference from three sample of soybean substitution biscuit. In terms of taste taste (significant value (p-value) <0.05 = 0.005 <0.05) indicates that there are significant differences from the three soybean substitution biscuit samples.

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

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