Physico-chemical, Antioxidant Properties and Sensory Attributes of Golden Melon (Cucumis melon L)-Watermelon (Citrullus lanatus) Juice Blends

This study investigates the physico-chemical, antioxidant properties and sensory attributes of golden melon-watermelon fruits juice blends. The juice extracted from golden melon and watermelon fruits were mixed together in different ratios 100% watermelon (GMW 1), 100% golden melon (GMW 2), 50% golden melon and 50% watermelon (GMW 3), 70% golden melon and 30% watermelon (GMW 4), 30% golden melon and 70% watermelon (GMW 5) in order to establish possible synergetic effect. The proximate composition of the samples ranged from 92.07 – 93.91%; 0.49 – 0.81%; 1.83 – 4.91%; 1.80 – 3.62% for moisture content, total ash, crude protein and carbohydrate respectively. The pH of the fruit juice blends ranged from 5.40 to 5.48. There is no significant difference (p<0.05) among the fruits juice samples. The mineral composition of the fruit juice for sodium (Na), potassium (K), iron (Fe), and calcium (Ca) ranged from 17.01 to 41.76 mg/100 g, 9.26 to 38.51 mg/100 g, 0.38 to 1.88 mg/100g, and 3.49 to 8.96 mg/100g respectively. The result shows that the total phenolic content ranged from 6.32-10.20 mg GEA/ 100 g; total flavonoid ranged from 0.08-0.13 mg QAE/ 100 g; DPPH ranged from 55-80%; ABTS ranged from 0.022-0.025 mmol. TEAC/ 100 g and FRAP ranged from 1.20-4.23 mg AAE/g. The results of sensory attributes of the fruit juice revealed that, fruit juice GMW 5 was the most preferable in aroma, taste and overall acceptability by the panelist. Hence, golden melon-watermelon fruit juice blends may serve as a source of strong antioxidant property that may be used to improve health status.

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Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.1.21 ◽

2018 ◽

Vol 6 (1) ◽

pp. 183-190

Author(s):

Rahul Thory ◽

Kawaljit Singh Sandhu ◽

Archana Sinhmar

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Antioxidant Properties ◽

Rice Cultivar ◽

Total Phenolic ◽

Oil Absorption ◽

Scavenging Activity ◽

Rice Cultivars ◽

Physico Chemical ◽

Significant Difference

Rice cultivar, cv.PR-118 was grown in two different locations [abbreviated as cv.PR-118 (Pb.) and cv.PR-118 (Hr.)] and three different milling treatments were given. In the first treatment, the cultivars was normally milled, second treatment involved, parboiling and then milling, third included germination and then milling. These were then studied for the effect of location on their physico-chemical, functional, cooking and antioxidant properties. Flour from cv.PR-118 (Pb.) showed highest bulk density, water and oil absorption capacities as compared to cv. PR-118 (Hr.) for normal, parboiled and germinated samples. Grains from cv.PR-118 (Hr.) took more time to cook as compared to cv.PR-118 (Pb.) for all the treatments. Significant difference (p 0.05) was observed in antioxidant activity of cv.PR-118 grown in two locations. cv.PR-118 (Pb.) showed the highest value for ABTS+ scavenging activity as compared to cv.PR-118 (Hr.). In NPR, NBR, PPR and PBR fractions, cv.PR-118 (Hr.) showed higher values (702.3 and 588.2 µg GAE/g, respectively) for total phenolic content. Among GPR fraction, cv.PR-118 (Pb.) showed higher TPC value as compared to cv.PR-118 (Hr.).

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Production and Quality Evaluation of Mixed Juice Blend from Soursop (Annona muricata), Mango (Mangifera indica) and Watermelon (Citrullus lanatus)

Asian Food Science Journal ◽

10.9734/afsj/2020/v19i430246 ◽

2021 ◽

pp. 25-41

Author(s):

C. Arum ◽

J. C. Ani

Keyword(s):

Vitamin A ◽

Fruit Juice ◽

Citrullus Lanatus ◽

Mangifera Indica ◽

Titratable Acidity ◽

Viable Count ◽

Overall Acceptability ◽

Physico Chemical ◽

Sensory Qualities ◽

The Individual

Aims: To evaluate the chemical, microbiological, physico-chemical and sensory properties of fruit juice produced from blends of soursop, mango and watermelon. Study Design: The data obtained were analyzed using statistical package for social science (SPSS) version 20. The mean and standard deviation were calculated using analysis of variance. Means were separated by Duncan’s new multiple range test. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between January and July, 2016. Methodology Juices extracted from Soursop Mango and Watermelon (designated as S, M and W respectively) were blended to give samples containing soursop, mango and watermelon juices in the ratio of 60:25:15, 15:60:25, 25:15:60 and 33.3:33.3:33.3, respectively. The samples were processed, bottled and analyzed for proximate, phytochemical and micronutrients composition, physico-chemical, microbial and sensory qualities using standard methods. Results: There were significant (p < 0.05) differences in the proximate composition, micro-nutrient and phytochemical composition of the mixed fruit juice blend. The moisture content, ash content, crude fiber, crude fat, crude protein and carbohydrate ranged from 85.0 to 90.03%, 0.14 to 0.6%, 0.95 to 2.94%, 0.19 to 0.44%, 0.75 to 1.72% and 7.23 to 11.48% respectively. pH, brix and Titratable acidity of samples varied significantly (p < 0.05) and ranged from 5.92 to 6.11%, 8.85 to 12.80% and 0.38 to 0.69% respectively. The flavonoid, total phenol and pro-vitamin A contents of the blends ranged from 9.14 to11.04%, 0.3 to 0.5% and 13.01 to 72.9% respectively. Vitamin C, potassium and calcium contents ranged from 28.25 to 41.75 mg/100ml, 108.32 to 168.92 mg/100 ml and 7.05 to 12.69 mg/100 ml respectively. The microbial results showed that total viable count found present in the mixed fruit juice blended samples ranged from 3.0 x 101 to 9.0 x 101. The sensory scores showed that all the samples were generally accepted while sample which had equal proportions of the individual juices had the highest overall acceptability due to the homogeneity, luscious taste, appearance and consistency of the blend. The overall results showed that improving the quality and availability of fruit and fruit products through processing will raise consumer awareness, boost fruit consumption and improve health, check post-harvest losses and harness the therapeutic advantages of fruits. Blending of soursop, mango and watermelon juices in varying proportions produced acceptable juice that compared favorably with a commercial mixed juice blend in terms of vitamins C and pro-vitamin A content, total sugar, brix content and acidity.

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Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽

10.26656/fr.2017.4(2).295 ◽

2019 ◽

Vol 4 (2) ◽

pp. 320-326

Author(s):

Reifrey, A. Lascano ◽

M.G.L.D. Gan ◽

A.S.L. Sulabo ◽

D.M.O. Santiago ◽

L.B. Ancheta ◽

...

Keyword(s):

Moisture Content ◽

Lactobacillus Plantarum ◽

Spray Drying ◽

Fruit Juice ◽

Chemical Properties ◽

Passion Fruit ◽

Soluble Solids ◽

Passiflora Edulis ◽

Physico Chemical ◽

Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

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Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽

10.7717/peerj.10235 ◽

2020 ◽

Vol 8 ◽

pp. e10235

Author(s):

Supaluck Kraithong ◽

Saroat Rawdkuen

Keyword(s):

Guar Gum ◽

Antioxidant Properties ◽

Control Sample ◽

Textural Properties ◽

Rice Flour ◽

Total Phenolic ◽

Phenolic Contents ◽

Overall Acceptability ◽

Jasmine Rice ◽

Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

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Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130377 ◽

2021 ◽

pp. 65-73

Author(s):

Owuno Friday ◽

Achinewu Simeon Chituru

Keyword(s):

Proximate Composition ◽

Protein Digestibility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Physico Chemical ◽

Significant Difference ◽

Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

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Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

Journal of Applied and Natural Science ◽

10.31018/jans.v8i3.1010 ◽

2016 ◽

Vol 8 (3) ◽

pp. 1615-1617

Author(s):

Jyoti Prabha Bishnoi ◽

Rakesh Gehlot ◽

S. Siddiqui

Keyword(s):

Chemical Constituents ◽

Value Added ◽

Storage Period ◽

Sensory Attributes ◽

Soluble Solids ◽

Chemical Characteristics ◽

Storage Duration ◽

Overall Acceptability ◽

Physico Chemical ◽

Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

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Characterization of two Moroccan watermelon seeds oil varieties by three different extraction methods

OCL ◽

10.1051/ocl/2020010 ◽

2020 ◽

Vol 27 ◽

pp. 13

Author(s):

Ihssane Ouassor ◽

Younes Aqil ◽

Walid Belmaghraoui ◽

Souad El Hajjaji

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Unsaturated Fatty Acids ◽

Citrullus Lanatus ◽

Antioxidant Properties ◽

Total Phenolic ◽

Seed Oils ◽

Total Phenolic Compounds ◽

Ultrasound Assisted Extraction ◽

Soxhlet Apparatus

The purpose of this study is to assess and evaluate the physicochemical properties of the seed oils of two Moroccan varieties of watermelon “Citrullus lanatus” extracted by three different techniques, a mechanical process using cold press, and two chemical processes using a Soxhlet apparatus and a sonotrode ultrasound assisted extraction (UAE) using n-hexane. The total phenolic compounds (TPC) and antioxidant properties against the DPPH radicals (2,2-diphenyl-1-picrylhydrazyl) were also studied. The seed oils of both varieties of watermelon exhibited high concentrations of unsaturated fatty acids with the predominance of linoleic and oleic fatty acids. The primary sterol was β-sitosterol, and high levels of total tocopherols were observed. Ɣ-tocopherol was the predominant tocopherol in all tested oils. The Citrullus lanatus var. lanatus variety seeds oil exhibited the highest TPC value (89.5 ± 0.06 mg EGA/100 g; EGA: gallic acid equivalent), with 82.4 ± 0.03% DPPH free radical inhibition efficiency. Nevertheless, all tested seeds oils showed a significant amount of total phenolic compounds and a good inhibition against DPPH radicals ranging from 51.1 ± 0.1% to 84.8 ± 0.04%. In addition, the influence of the ultrasonic extraction parameters was studied using two different solvents (n-hexane and the methanol-chloroform mixture), with different particle sizes (500–300 µm), duration (10 and 20 minutes), cycle (1–0.5), amplitude (80–100%) and solvent/seed ratios (1:5 and 1:10), and the seed roasting parameter was also studied. The oil yield was mainly affected by the extraction solvent, then the solvent/seed ratio and the duration, respectively.

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Antioxidant, hypoglycemic and anti-hypertensive properties of extracts derived from peel, fruit and kernel of Salak

British Food Journal ◽

10.1108/bfj-03-2020-0233 ◽

2020 ◽

Vol 122 (10) ◽

pp. 3029-3038

Author(s):

Seok Shin Tan ◽

Seok Tyug Tan ◽

Chin Xuan Tan

Keyword(s):

Antioxidant Activities ◽

Antioxidant Properties ◽

Alpha Amylase ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Distilled Water ◽

Antioxidant Power ◽

Content Type ◽

Fruit Extracts ◽

Significant Difference

PurposeSalak (Salacca zalacca) is an underutilised fruit. The bioactivities of this fruit have rarely been studied scientifically. Thus, the present study aimed to determine the antioxidant activity of extracts derived from the peel, fruit and kernel of the Salak fruit, as well as the hypoglycemic and anti-hypertensive properties of Salak peel extracts.Design/methodology/approachThe peel, fruit and kernel of the Salak were extracted using distilled water, methanol and ethanol. Antioxidant activities, angiotensin-converting enzyme (ACE) and alpha-amylase inhibition properties of the extracts were estimated via in vitro standard methods. Besides, the total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were also determined in the present study. The antioxidant activities of different parts of Salak extracts were determined by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) methods. Percent of radical scavenging properties were calculated via DPPH assay. The hypoglycemic and anti-hypertensive properties of Salak peel were evaluated using alpha-amylase inhibition and ACE assays, respectively.FindingsFruit extracts of Salak in methanol were found to exhibit the highest TPC (10.27 ± 0.12 mg GAE/g), TFC (11.04 ± 0.89 mg CE/g) and antioxidant properties amongst all samples whereby the TPC and TFC were strongly correlated with antioxidant activities. On the other hand, distilled water extracted Salak kernel showed to have the lowest TPC (0.53 ± 0.05 mg GAE/g), TFC (0.37 ± 0.01 mg CE/g) and antioxidant properties amongst all the Salak extracts. Peel extracts exhibit comparable antioxidant activities with fruit extracts in the current findings. In addition, peel extracts indicated some extend of ACE and alpha-amylase inhibition activities regardless of the solvents used. Methanol and ethanol peel extracts indicated no significant difference (p < 0.05) ACE (98%) and alpha-amylase (90%) inhibition activities. However, distilled water extracted Salak peel showed significantly lower ACE and alpha-amylase inhibition in comparison to methanol and ethanol peel extracts.Originality/valueThe present findings suggested that the fruit of Salak exhibits the highest antioxidant properties, followed by the peel and lastly, the kernel, which shows the lowest antioxidant properties amongst all the samples. The results also indicated that the peel extracts have ACE and alpha-amylase inhibition activities.

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Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

Nutrition & Food Science ◽

10.1108/nfs-07-2016-0088 ◽

2017 ◽

Vol 47 (2) ◽

pp. 154-164 ◽

Cited By ~ 1

Author(s):

Devendra Kumar ◽

Manish Kumar Chatli ◽

Raghvendar Singh ◽

Nitin Mehta ◽

Pavan Kumar

Keyword(s):

Milk Protein ◽

Proteolytic Enzymes ◽

Quality Attributes ◽

Sensory Attributes ◽

Protein Hydrolysates ◽

Camel Milk ◽

Content Type ◽

Goat Meat ◽

Overall Acceptability ◽

Physico Chemical

Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

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Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Foods ◽

10.3390/foods9111620 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1620

Author(s):

Egle Zokaityte ◽

Vita Lele ◽

Vytaute Starkute ◽

Paulina Zavistanaviciute ◽

Darius Cernauskas ◽

...

Keyword(s):

Lactic Acid ◽

Antioxidant Properties ◽

Sea Buckthorn ◽

Added Value ◽

Total Phenolic ◽

Strong Positive Correlation ◽

High Positive Correlation ◽

Positive Correlation ◽

Overall Acceptability ◽

By Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

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