Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

ABSTRACT Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant coffee blends with 30% and 50% of steamed Robusta PVA in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA was only perceived by the addition of 50% PVA. The blend with 50% of steamed coffee was preferred and well accepted (average grade of 7.9 on a 10-scale). The use of steamed Robusta PVA coffee (under mild steam treatment conditions, 2 bar/3 min) in instant coffee was viable, and it was obtained an instant coffee to be used in a blend with 50% of Arabica coffee with a good profile of bioactive compounds and sensory acceptance.

Remote Feelings: On Blind-Sighted Collaborations and Long-Distance Art Making

This essay is an account of Remote Feelings, a collaborative art project conceived of by the authors in 2016. Shaped by sensory difference, remote location and the use of digital technology, namely 3D scanning and printing technology, this project, like this essay, explores haptic experience, the pairing of analogue and digital methods, and the work and influence of Austrian artist and innovator Raoul Hausmann (1886-1971). The essay also shares information on our individual artistic practices and preoccupations, including Florian Grond's use of digital information as a starting point for the exploration of sensory experience and David Johnson's use of his blindness to inform his search for a new aesthetics.

Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines

A two-year study was performed to evaluate the effects of the timing of cluster thinning on Pinot noir grapes and wines in the central coast of California. Vines were thinned to one cluster per shoot at three selected time-points during the growing season, and fruit was harvested and made into wine. No consistent effect of cluster thinning was found in wine phenolic profile or color across a cool (2016) and a warm (2017) growing season. The growing season had a more significant effect than the cluster thinning treatment for most parameters measured. There was no detectable overall sensory difference between the non-thinned control wines and any of the thinned treatment wines. Based on current results, Pinot noir vineyards on the central coast of California can support crop loads that result in Ravaz Index values from 3 to 6 without concern for impacting ripening potential or negatively affecting fruit composition.

Quality of deli-style turkey enriched with plant sterols

Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be ‘small’. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.

Examining sensory differences of children with autism in early childhood: Effects of school and home settings

<p>Recently, towards stimuli giving over sensitive or insensitive reactions has been recognized as diagnostic distinctive characteristics in children with autism. One of the purposes of this study is to determine behaviors which behaviors are result of sensitivity, prevalence rate at home or school settings and types of occurrence seen by parents and teachers. Another purpose of this study is to examine parent and teacher views on sensitivity effects at school and home settings. Study group consist 22 children with autism (2-6 ages), 20 mothers, and 8 trainers (4 psychologists and 4 special education teachers) who work with those children. In order to collect types of sensitivity and prevalence rate, “Sensory Difference Observation Form” and in order to collect views of parents and teachers, a semi structured form, “Effects of Sensory Differences: Parent and Teacher Views Form” are used. Forms were designed by researcher. It has been determined that the insensitivity of children towards movement, touch as well as auditory, visual and taste-scent stimuli is more common with a higher ratio than sensitivity. It has been observed that these properties have negative effects on their home lives as well as the routines of families and that teachers cope with them more easily in school settings.</p>