ACCEPTABILITY OF DEVELOPED YAMBO (SYZYGIUM JAMBOS)FRUIT AS TEA-SUBSTITUTE

This study was conducted to determine the acceptability of developed yambo (Syzygiumjambos) fruit as tea-substitute as evaluated by the taste panelists based on its sensory quality. The researcher harvested ripe fruits of yambo from different barangays of Cavinti, Laguna, along the river side and lake shore. Boiled tea was submitted for microbial analysis to test the safety of the product.This research emphasizes that underutilized fruits like yambo can be developed into other products which serve as an eye opener for its value. This study sought answers to the following questions: (1) Is yambo fruit can be made or developed as tea? (2) Is yambo fruit tea safe to drink by the panelists in terms of microbial present? (3) What are the levels of acceptability of yambo fruit tea-substitute in terms of color, aroma, flavor, consistency and general acceptability? (4) Is there significant difference in the acceptability of developed yambo based on the profile of the panelists? and (5) Is there significant difference in the degree of acceptability of developed yamboas tea-substitute according to its level in grams?Yambo fruit was developed into tea. Experimental method was employed to answer the above stated problems. There are 4 treatments. Each one has variation of tea content per bag but mixed with same amount of sugar. A score- sheet was used to test its acceptability using the five parameters. Yambo fruit tea was prepared by applying the following procedures: collection of yambo fruit, weighing, blanching, cutting, cabinet drying, pin milling, and packaging. Findings of the study disclosed that all the treatments are acceptable but the treatment which has 10 grams of yambo emerged as the most highly acceptable among the taste panelists irrespective of sex and age.Further, the study limits its scope only on the microbial analysis of yambo as fruit tea-substitute. Therefore, it is recommended to conduct further studies on the toxicity level and shelf - life of the tea.

Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

Hedonic perception and preference analysis of double cream cheeses formulated with raw and pasteurized milk

Objective: To compare the characteristics of double cream cheeses made with raw and pasteurized milk per liking and preference level. Design/Methodology/Approach: Cheeses from three brands were evaluated: Santa Teresa, Montero, and Colegio de Postgraduados (CP). The first two cheeses were formulated with raw milk, while the CP cheese was formulated with pasteurized milk inoculated with lactic cultures. The hedonic perception study was carried out in monadic series with 19 volunteers who blind tasted the three types of cheese. The evaluation attributes were: appearance, taste, aroma, and general acceptability on a 9-point scale; and saltiness, acidity, and creaminess on a 3-point scale (JAR). Preferences were evaluated by rank and multiple comparison tests. Results: No differences were found in the aroma, taste, and texture liking level of the cheeses (p>0.05); nevertheless, there were differences in the appearance and general acceptance (p˂0.05). The general acceptance of the CP cheese was significantly lower than that of the two raw milk cheeses (p˂0.05). The penalty analysis showed that low acidity and low creaminess attributes are related to a low general acceptance (p˂0.05). Limitations/Implications: The study has enough evaluations for statistical tests. Findings/Conclusions: Raw milk cheeses obtained the highest marks in all attributes. Determining if there are other sensory attributes —in addition to those that were the subject of this study— will help to explain the greater preference and global acceptance of raw milk cheeses.

Artificial fairness? Trust in algorithmic police decision-making

Objectives Test whether (1) people view a policing decision made by an algorithm as more or less trustworthy than when an officer makes the same decision; (2) people who are presented with a specific instance of algorithmic policing have greater or lesser support for the general use of algorithmic policing in general; and (3) people use trust as a heuristic through which to make sense of an unfamiliar technology like algorithmic policing. Methods An online experiment tested whether different decision-making methods, outcomes and scenario types affect judgements about the appropriateness and fairness of decision-making and the general acceptability of police use of this particular technology. Results People see a decision as less fair and less appropriate when an algorithm decides, compared to when an officer decides. Yet, perceptions of fairness and appropriateness were strong predictors of support for police use of algorithms, and being exposed to a successful use of an algorithm was linked, via trust in the decision made, to greater support for police use of algorithms. Conclusions Making decisions solely based on algorithms might damage trust, and the more police rely solely on algorithmic decision-making, the less trusting people may be in decisions. However, mere exposure to the successful use of algorithms seems to enhance the general acceptability of this technology.

Artificial Fairness? Trust in Algorithmic Police Decision-Making

Objectives: Test whether: (1) people view a policing decision made by an algorithm as more or less trustworthy than when an officer makes the same decision; (2) people who are presented with a specific instance of algorithmic policing have greater or lesser support for the general use of algorithmic policing in general; and (3) people use trust as a heuristic through which to make sense of an unfamiliar technology like algorithmic policing.Methods: An online experiment tested whether different decision-making methods, outcomes and scenario types affect judgements about the appropriateness and fairness of decision-making, and the general acceptability of police use of this particular technology. Results: People see a decision as less fair and less appropriate when an algorithm decides, compared to when an officer decides. Yet perceptions of fairness and appropriateness were strong predictors of support for police use of algorithms, and being exposed to a successful use of an algorithm was linked via trust in the decision made to greater support for police use of algorithms.Conclusions: Making decisions solely based on algorithms might damage trust, and the more police rely solely on algorithmic decision-making, the less trusting people may be in decisions. However, mere exposure to the successful use of algorithms seems to enhance the general acceptability of this technology.

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry.

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively. There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased. Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively. Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

Formulation, Organoleptic Evaluation, and Acceptability of Various Teas from Underutilized Nutritious Herbs Compared with Marketed Chinese and Yellow Lipton Tea

Herbal teas are nutrient, antioxidant, and hydration rich brews made from herbs and spices and taken for various purposes. The objective of this study was to formulate tea from clove (Syzygium aromaticum), leaves of lemongrass (Cymbopogon citratus), guava (Psidium guajava), and moringa (Moringa oleifera), as well as compared with Chinese and yellow Lipton Tea. The samples were analyzed for comparative sensory analysis using the 7 points hedonic scale. The sensory evaluation result demonstrated that the color of the clove tea sample (5.87) was most acceptable by participants, while the lemongrass tea (4.46) sample was least acceptable amongst all the tea samples. The clove remained the most accepted tea for aroma (6.07), taste (5.92), texture (5.76), general appearance (5.74), and general acceptability (5.93), in 7 points hedonic scale. However, all tea samples were had significant acceptable scores above average (p <0.05). Owing to the above results, these herbs can be successfully used to produce tea of relatively good quality to encourage local consumption of herbs and stay healthy.

Development Of Spring Roll Using Wrapper With Threadfin Bream (Nemipterus Japonicus) Flakes

This study aimed to determine the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes and if there were significant differences in the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes using three different proportions of ingredients per treatment in terms of aroma, color, flavor, texture and general acceptability. The present investigation employed experimental design to establish the level of acceptability of the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus Japonicus) Flakes. There are three treatments subjected for evaluation using a Researcher made Survey questionnaire. These were Treatments A, B, and C. There were fifteen (15) trained panels composed of faculty of NIPSC Ajuy Campus that were purposely selected to evaluate the product. The data gathered were analyzed using the mean, standard deviation and the Friedman’s Test (Freidman’s ANOVA). The criterion for rejection and acceptance of hypothesis was set at 0.05 level of significance. The study was conducted at NIPSC-Ajuy Campus, during the 2nd Semester of School Year 2020-2021. The findings were based on the data and the results of the analysis obtained were as follows: Treatment B with 150 grams of threadfin bream flakes was found to be “extremely acceptable” and comparable with the commercial spring roll wrappers (Treatment A) in terms of aroma, color, taste, texture, and general acceptability. No significant differences was found out in the acceptability of the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes in terms of aroma, color, taste, texture, and general acceptability. Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes has suggested retail price of P2.65 which is more than 100 % higher compared to the commercial spring roll wrapper with selling price of P1.00 per piece. Finally, it was recommended that continuous research and development shall be pursued in case commercialization of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes is considered especially in the cost aspects. A feasibility study shall be conducted first before commercialization is pursued. Other pelagic fishes shall also be ventured and tested to fortify spring roll wrapper. Although results positive results in terms of acceptability, researcher shall look into possible ways to lower the cost of the product to ensure profitability. The Municipality of Ajuy along with the academic community and research authorities to take action on making researches that shall promote the utilization of pelagic fishes in the town. This actions shall enable the economic development of the town that can help resolve poverty and shortage of food in the Municipality of Ajuy. The said activities shall also promote entrepreneurial spirit especially the small and local businesses in the community