Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various processed wheat were investigated. The hardness of the cooked rice decreased significantly with R_WW and E_WW compared to WW. As a result of a consumer acceptance test, the cooked rice samples containing M_WW and E_WW with high liking scores frequently included ‘chewiness’ as a reason for liking, and the cooked rice with WW and S_WW was mentioned as being ‘too hard’ as a reason for disliking. The cooked rice with R_WW, which had the lowest liking score, was mentioned as having appearance characteristics such as ‘husk’, ‘clumpy appearance’, and ‘messy appearance’ as reasons for disliking. The overall results of this study suggest the inclusion of M_WW or E_WW with cooked rice considering health-related benefits and consumer acceptability.

Consumer-Driven Usability Test of Mobile Application for Tea Recommendation Service

The rapidly growing interest in healthy lifestyles and the health benefit of foods and the growing tea-consuming population are driving the growth of the tea industry. In particular, the growing preference among Millennials for premium blended tea is leading the growth of the tea market. In this paper, we study the feasibility of recommendation services for blended tea, which has not been addressed well by existing recommender systems. To this end, we design TeaPickTM, a mobile application that suggests a blend of tea suited to the user’s preferences including desired health benefits. To evaluate the application and its recommendations, we conduct not only a usability test, but also a consumer acceptance test with 31 participants. Our user study shows that the participants were positive about the recommendation service provided by our application and were generally satisfied with the recommended tea.

Cheese and milk quality of F1 Holstein x Zebu cows fed different levels of banana peel

This study aimed to evaluate the effects of the inclusion of different levels of sun-dried banana peel in the diet for crossbred cows on the quality of Minas fresh cheese and milk. Diets consisted of 0, 15, 30, 45 and 60% replacement of sorghum silage with banana peel. Ten cows were assigned to two 5 x 5 Latin squares experimental design. Milk samples were taken from each cow and analyzed for composition. Milk was pasteurized for the production of Minas fresh cheese, which was weighed to determine the yield and analyzed for texture, physical and chemical characteristics and consumer acceptance test. Milk urea nitrogen had a quadratic effect with minimum point at 43.76% replacement of silage with banana peel. The remaining items evaluated in the composition of milk and cheese and the consumer acceptance test were not influenced by diets with banana peel. The replacement of up to 60% sorghum silage with banana peel is a viable alternative because it causes no alteration in physical and chemical composition of milk and Minas fresh cheese, as well as consumer acceptance.

Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract

<p>Research on the addition of antioxidants to yogurt with ethanolic extract of<br />Sargassum polycystum has been done. This study aims were to determine the effect of<br />ethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and the<br />level of consumer acceptance as well as determine the effect of ethanolic extract of<br />S. polycystum of chemical composition on yoghurt. S. polycystum was extracted using<br />ethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested the<br />antioxidant activity and the chemical compositionas well as consumer acceptance test.<br />Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;<br />0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was not<br />significant (p&gt;0.05) on pH, but significant (p&lt;0.05) to total lactic acid, antioxidant activity,<br />chemical composition (proximate), and consumer acceptance.<br />Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumer<br />acceptance, yoghurt</p>

Preparation and Acceptability of Banana Nectar

A method was developed to prepare commercially banana nectar of good quality and high acceptability using banana pulp puree as a base. The pulp puree was prepared from hand-peeled ripe fruits processed at pH 4.00, packed in plastic containers and frozen. It was found that the best formulation for the nectar consisted of a 15-percent pulp content at pH 4.00. During the final processing, the addition of a cellulose gum stabilizer at the rate of 1 pound per 100 gallons of the nectar and the homogenization of the nectar prior to pasteurization at 190° to 200° F. prevented the separation of the pulp. The nectar thus prepared showed a shelf-life of more than 6 months when kept in tin cans at 85° F. A consumer acceptance test in which 5,000 tasters evaluated this product showed an acceptance of 93 percent (76 percent liking it very much and 17 percent moderately).