FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.)

Bubble pearls are a beverage product that is easy to consume and rich in antioxidants and is one of the innovations that can be used to process guava so that it does not rot easily. Bubble pearls are generally made from tapioca flour, sugar and water. This study aims to determine the most preferred bubble pearls formulation based on the sensory attributes of the additives in various forms of guava ingredients. Bubble pearls are made with four types of guava ingredients in the form of puree, flour, extract and paste. Making bubble pearls is added with tapioca flour, sugar and water. The ingredients for guava and tapioca flour use a ratio of 4: 1, 3: 2, 2: 3. The first stage sensory test is based on hedonic ranking of the elasticity, mouthfeel and overall attributes, the results of which are analyzed using two way anova. The second stage of sensory test is a hedonic rating of the attributes of taste, aroma, color, texture and overall, the results of which are analyzed using one way ANOVA. The second stage uses 30 panelists each who are not trained who are identified to like bubble pearls. The results of the first stage sensory test showed that the attributes of chewiness, mouthfeel and overall were guava flour, puree, pasta with a ratio of 4: 1 while the extract form was a 3: 2 ratio. The results of the second stage sensory test showed that the attributes of aroma, taste, texture, color, and overall were guava flour with a ratio of 4: 1. Overall, the most preferred formulation for making bubble pears is made from guava powder and tapioca flour with a ratio of 4:1.

Preparation and Quality Evalution of Amala (Phyllanthus emblica L.) Fruit Leather

Preparation and quality evaluation of amala (Phyllanthus emblica L.) fruit leather from chakaiya variety was done. The amala pulp and sugar were mixed separately at the proportion of 50:50, 65:35, 57.5:42.5, 80:20, and 72.5:27.5 to prepare leather and labeled as samples A, B, C, D and E respectively. Total soluble solids, acidity, pH, total ash, crude protein, crude fat, crude fiber, total sugar and vitamin C content of each product samples prepared were determined. For sensory analysis, 9-point hedonic rating test was carried out. Sensory evaluation showed that all the sensory attribute scores were significantly higher (P<0.05) in leather prepared by using 65 parts and 57.5 parts amala pulp. The chemical analysis of leather samples showed that crude fat (0.26±0.02%), crude protein (1.60±0.06%), crude fiber (4.78±0.06 %), total ash (2.29±0.04%), acidity (2.60±0.01%) and vitamin C (394.37±0.6 mg/100 g) were significantly higher (P<0.05) in leather prepared by using amala pulp: sugar ratio of 80:20. But, total soluble solids (67±0.5 °Bx), energy value (382.60±0.95 Kcal/100 g) and total sugar (88.82±1.12%) were significantly higher in leather prepared by using 50 parts amala pulp. However, nutritional characteristics in sample B (65 parts pulp) were significantly higher than that of sample C (57.5 part pulp) so that sample B was selected as the best of all the samples.

Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

Olfactory Memory in Depression: State and Trait Differences between Bipolar and Unipolar Disorders

Background: Changes in olfactory recognition memory may constitute sensory markers in depression. Significant differences may exist between unipolar and bipolar depression. Our study compares olfactory memory between control, unipolar, and bipolar patients in depressed and euthymic states in order to identify potential markers of depression. Methods: 176 participants were recruited in 5 groups: depressed bipolar (DB), euthymic bipolar (EB), depressed unipolar (DU), euthymic unipolar (EU), and controls (HC). The participants had a standardized clinical and olfactory assessment (olfactory memory, evaluation of pleasantness, intensity, familiarity, and emotional aspect of smells). Results: DU, DB, and EU patients had a deficit in olfactory memory compared to HC. DB patients had lower capacity to recognize new odors. DB and DU patients had more limited detection of unfamiliar odors than HC. DB patients rated odors as less pleasant compared to the other groups. All groups had lower hedonic ratings than HC. DB patients had lower emotional ratings than EU patients. Conclusions: Olfactory memory is impaired in depressive states, thus constituting a state marker of depression. Impairments in olfactory memory persist after remission of bipolar depression, thus constituting a possible trait marker of bipolarity. Hedonic rating differentiates unipolar from bipolar depression. This is the first study that identifies a sensory marker differentiating between unipolar and bipolar depression.

PEMANFAATAN HASIL HUTAN BUKAN KAYU SEBAGAI REMPAH TAMBAHAN PADA MINUMAN HERBAL JAHE INSTAN (Utilization of Non-Timber Forest Products as Additional Spices in Instant Ginger Herbal Drinks)

1) Measure the physical quality of instant ginger herbal drinks 2) Test the effect of the type of instant ginger drink on the consumer's hedonic rating. This research was conducted at the Laboratory of the Faculty of Forestry, Universitas Lancang Kuning using a completely randomized design with research factors of the types of spices added, namely without adding spices, adding cinnamon spices and lime, and adding spices of lemongrass and tamarind spices. Data on beverage quality consists of water content, ash content, and total dissolved solids. Whereas consumer hedonic rating data includes aroma, taste, thickness, color and overall preference. Data on beverage quality were analyzed descriptively and compared with SNI. Hedonic test data was analyzed using variance analysis, followed by Duncan is multiple comparison test. The results showed that the physical quality of instant jeu herbal drinks made without the addition of NTFPs as well as the addition of NTFPs consisting of water content, ash content and total dissolved solids still met SNI regarding the quality of traditional beverage powder. The type of concoction of instant ginger herbal drinks has a significant effect on the hedonic rating of color, aroma, thickness and overall preference (overall).

UTILIZATION OF BREADFRUIT AS GLUTEN-FREE FLOUR PRODUCT

Along with recent health challenges, there is a need to develop more convenient, nutritious, ready-to-eat and tasty breadfruit products to increase available food source and minimize postharvest losses. Hence, this study was conducted at the Food Technology laboratory of the University of the South Pacific, Alafua campus to evaluate healthy product innovations from indigenous crops of the Pacific Island Countries which include breadfruit. The different gluten-free breadfruit flour products developed at the Food Technology laboratory, University of the South Pacific, Alafua campus, Apia, Samoa were breadfruit cookies, breadfruit cake and breadfruit polvoron (powdered candy). The breadfruit flour was analyzed for proximate contents and its products were tested for acceptability of taste using a nine hedonic rating scale. Proximate analysis of the breadfruit flour revealed a higher protein (6.56%), ash (4.78%) and crude fat (1.84%) but lower DM (85.29%) and crude fibre (4.10%) contents than fresh crushed breadfruit. Sensory tests revealed that thirteen percent (13%) of the 30 panels disliked (<5) the breadfruit cookies and polvoron (powdered candy) while eighty-seven percent (87%) rated the products as acceptable (<5) based on a nine-point hedonic rating scale. Moreover, seventeen percent (17%) disliked (<5) the breadfruit cake and eighty-three percent (83%) liked (>5) the product based on a ninepoint hedonic rating scale. These showed that these gluten-free breadfruit flour products are nutritious and tasty with great potential for commercialization.

Development and nutritional evaluation of multigrain gluten free cookies and pasta products

Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.