THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

Rice bran and red beans are one of food items that contain high dietary fiber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough fiber to support their metabolism. This study aims to analyze the effect of rice bran and red bean substitution of getuk toward its acceptance and dietary fiber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability differences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were significant differences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no significant difference in dietary fiber content between each formula, F1 contains 9.250 grams of dietary fiber (30.8% RDA), F2 contains 9.242 grams of dietary fiber (30.8% RDA), and F3 contains 9.235 grams of dietary fiber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its fiber content and also having good acceptability.

Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study

The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya

This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.

Zywie: A Mobile Application on Personal Health and Lifestyle Improvement

In the Philippines, Filipinos have showed an alarming result on the number of undernourished and obese individuals due to their lack of time, lack of motivation, crisis on financial budget and lack of information. To put a bridge between the information and the people, this study has been formulated to focus on developing an Android-based mobile application that aims to provide a personal health and lifestyle improvement service. The unique features associated includes, the provision of the different dietary information to achieve a normal body mass index (BMI) health status and a recommendation feature wherein it suggests healthy meal recipes based on the provided food choices. The nutritional information and meal recipes that are present in the application, were carefully scrapped from the online resources such as the United States Department of Agriculture (USDA) Food Composition Databases, two from the top most popular recipe websites and one from the pinoy recipe website. The application has undergone testing and were assessed carefully through a set of predefined test cases. As a result, it has rendered 99.73% acceptance rating from the functionality test, and a 99% success rating from user’s acceptance rating. These results signify that the application has been accepted by the majority and has fulfilled its objectives. Moreover, it has shown that by using the application the users were able to effectively keep track of their progress with respect to the different body measurements such as the weight, height and BMI. Likewise, the users had gained a better outlook on what were the different dietary requirements and meals that are considered beneficial to their own lifestyle.

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.

Adaptive automation: automatically (dis)engaging automation during visually distracted driving

Background Automated driving is often proposed as a solution to human errors. However, fully automated driving has not yet reached the point where it can be implemented in real traffic. This study focused on adaptively allocating steering control either to the driver or to an automated pilot based on momentary driver distraction measured from an eye tracker. Methods Participants (N = 31) steered a simulated vehicle with a fixed speed, and at specific moments were required to perform a visual secondary task (i.e., changing a CD). Three conditions were tested: (1) Manual driving (Manual), in which participants steered themselves. (2) An automated backup (Backup) condition, consisting of manual steering except during periods of visual distraction, where the driver was backed up by automated steering. (3) A forced manual drive (Forced) condition, consisting of automated steering except during periods of visual distraction, where the driver was forced into manual steering. In all three conditions, the speed of the vehicle was automatically kept at 70 km/h throughout the drive. Results The Backup condition showed a decrease in mean and maximum absolute lateral error compared to the Manual condition. The Backup condition also showed the lowest self-reported workload ratings and yielded a higher acceptance rating than the Forced condition. The Forced condition showed a higher maximum absolute lateral error than the Backup condition. Discussion In conclusion, the Backup condition was well accepted, and significantly improved performance when compared to the Manual and Forced conditions. Future research could use a higher level of simulator fidelity and a higher-quality eye-tracker.

Consumer Acceptance of American Peanut Products by Bulgarian Consumers

A 1997 nationwide survey in Bulgaria revealed a high demand for roasted peanuts (Arachis hypogaea L.) and peanut products. The study reported here was conducted to determine the level of acceptance by Bulgarian consumers of three American cultivars of roasted peanuts and to identify the type of commercial peanut butter preferred using sensory affective tests. Consumers (N = 601) participated in central location tests at an international fair in Plovdiv, Bulgaria in May 1999 to evaluate roasted peanuts (spanish type, cv. Georgia Green, and cv. Flavorunner) and three types of commercial American peanut butter [very low sodium (creamy), regular creamy, and extra crunchy]. Each consumer was interviewed and asked to evaluate these products by pointing at a printed 9-point hedonic scale (1 = dislike extremely, 9 = like extremely). Most (98.7%) of the participants were Bulgarian. Ages ranged from 18 to 50 yr (79.9%) or older (20.1%); 53.7% were females. The mean overall acceptance rating for roasted Flavorunner peanuts (6.9, like slightly) was significantly higher (P ≤ 0.05) than that for Georgia Green (6.1, like slightly), which was significantly higher than for Spanish type (5.6, neither like nor dislike). Mean overall acceptance of extra crunchy peanut butter was higher (6.7, like slightly; P ≤ 0.05) than acceptance of regular creamy (6.4, like slightly) and very low sodium (5.4, neither like nor dislike) types. Consumers rated the overall acceptance of regular creamy peanut butter higher (P ≤ 0.05) than that of very low sodium creamy peanut butter. Results of the survey indicate good potential for sale of Georgia Green and Flavorunner roasted peanuts and extra crunchy and regular creamy peanut butter in Bulgaria.

Animal biotechnology: A study of opinions among stakeholder groups in the academic, pharmaceutical and agrifood sectors

The commercialisation of animal biotechnology for use in human medical applications and as food will require the availability of accurate market information. As witnessed in the case of genetically modified plants, a failure to assess market receptivity accurately can have significant ramifications for the biotechnology industry. This paper describes the findings of a survey of attitudes among a scientifically literate audience (predominantly the university and biopharmaceutical sectors) regarding animal biotechnology and associated parameters. As shown in previous studies, the use of transgenic technology for medical applications was found to carry a higher acceptance rating than its use in agriculture. Additionally, the phraseology and terminology used in questions were found to have a measurable effect on influencing respondent replies. The results of the survey are interpreted in the context of transgenic animal technologies currently in development.