COMPARISON AND IDENTIFICATION OF FACTORS INFLUENCING THE FLAVORS OF ENTERAL NUTRITION AGENTS

Objective:The flavor of an enteral nutrition formula affects medication adherence as well as patient’s nutritional status and therapeutic efficiency on the major pathology. Therefore, it is important for medical professionals to understand the flavors of enteral nutrition formulas. This study aimed to evaluate the flavors of enteral nutrition formulas and examine the factors influencing these flavors. Methods:A total of 304 students in a pharmaceutical department were subjected to a semantic differential sensory evaluation in which they compared the flavors of digestion and semi-digestion enteral nutrition formulas using a five-point scale. In addition, factors related to good flavor were extracted via factor analyses, and subjected to a covariance structure analysis.Results:In the flavor comparison between digestion and semi-digestion nutrition formulas, semi-digestion nutrition agents scored significantly higher than digestion nutrition formulas did (Welch's t test, P < 0.001, 95% confidence interval [CI] = 0.69–0.99). The factor analyses extracted three subscales of factors related to good flavor: impression of taking, feeling of presence and sense of richness. In a path analysis model to determine the influence of these factor subscales on flavor, impression of taking feeling of presence were found to have significant influences (index of goodness of fit: χ2 = 474.883, df = 62, P < 0.001, GFI = 0.938, AGFI = 0.909, RMSEA = 0.079).Conclusion:Flavor affects medication adherence to enteral nutrition. Therefore, it is important for medical professionals to understand the factors that influence flavor and thus provide patients with better nutrition formulas.

Factors Affecting Salmon Preferences of Alaska Children and Their Parents

<p><span lang="EN-US">This study taste tests three newly developed salmon recipes made from the low-grade Chum salmon and uses data collected from parents and students in Fairbanks, Alaska to understand: 1) factors to change the consumption preference of parents and their children’s salmon choice? 2) How different the opinions are from parents than their children in salmon consumption? And 3) how the new recipes are accepted and factors that affect the attitude to improve the recipes. Preliminary statistics and Probit results show that: 1) most students and parents thought the fish items were appealing and they were willing to taste the recipes. 2) According to the appearance and taste of the products, students rated the salmon burger as most preferred, followed by the salmon patty, and the salmon ball. And 3) Parents rated the three products in the same preference order, but their preference seems to be affected by good flavor, texture, and appropriate saltiness. Findings from this study provide insightful information to help school food service directors and parents understand factors to affect students’ salmon choice and to improve their salmon consumption.</span><!--EndFragment--> liability, assurance and empathy factors of service quality. The results of this study are only applicable to the Australian residential market and may not be universally applicable, which is considered a limitation.</p>

KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL

Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.

In Pursuit of the Perfect Peach: Consumer-assisted Selection of Peach Fruit Traits

Despite production of the first domestically produced peach of the calendar year in the United States, the subtropical peach industry faces marketing challenges, particularly with small fruit size. Although important, size is only one aspect of fruit quality, and not inclusive of all possible fruit quality attributes. Thus, this research asked consumers to identify an “ideal” peach given a combination of possible peach fruit quality attributes to help determine their influence on consumer purchase. These attributes were verified with farmers’ market intercept studies. The top attributes that fostered purchase likelihood included flavor, texture, size, and firmness. Psychophysics studies showed that consumers preferred peaches that were sweet, juicy, round, with freestone or semifreestone characteristics, whereas consumers were less likely to purchase peaches with mealy, dry, or meaty textures. Young consumers (ages 18–24) preferred crisp, firm peaches with good flavor, whereas older consumers (ages 51–65) preferred sweet, melting-texture peaches. Farmers’ market intercept studies found consumers (ages 45–65) preferred melting-texture peaches with good flavor that led to increased overall liking. In addition, in the farmers’ market studies, aroma and flavor were important attributes and were highly correlated with overall liking. Objective measurements of total soluble solids (TSS) were not correlated with overall liking, indicating that although the nationwide experiment found consumers desired sweet peaches, other attributes may contribute more favorably to overall liking.

‘Emerald’ Southern Highbush Blueberry

‘Emerald’ is a low-chill tetraploid southern highbush blueberry hybrid that is well adapted to northeast and central Florida and to other areas receiving similar winter chilling (100 to 400 h below 7 °C). Emerald produces a vigorous bush with stout, semierect canes. It has medium to good survival in the field in north Florida. In northeast Florida, ‘Emerald’ flowers from mid-January to mid-February and ripens from mid-April to mid-May. ‘Emerald’ is capable of producing high yields of berries that are large, firm, and medium-dark in color with a small, dry picking scar and good flavor.

TOMATO CULTIVAR EVALUATION IN ARKANSAS

A fresh-market tomato trial was conducted in 2003 at two locations in Arkansas (Fayetteville and Kibler) to evaluate new and old tomato varieties of interest to home gardeners and farmers' markets. The observational trial consisted of 43 varieties, indeterminates and determinates. Heirloom tomatoes comprised a large portion of the trial due to increasing popularity. Heirlooms are unique and can be very eye-catching. There is immense variety in shape, size, and color. They can be large or small, many times the shape is irregular, and the fruits flawed (cracking, cat-facing, green shoulders). The fruit may not store or ship well; most are grown and sold locally. Some heirlooms are better than others. A few of the varieties that stood out in the trial were Costoluto Genovese, Abraham Lincoln, Dona, and Persimmon. Costoluto Genovese, a uniquely ruffled red tomato, was the highest yielding variety at the Kibler location. Fruit quality remained high even in the highest temperatures. One of the most promising was a orange variety called Persimmon, it produced large fruit and the plants provided excellent cover. Dona and Abraham Lincoln, both reds, yielded well and had good flavor. San Marzano and Arkansas 7985 were the best paste types. Arkansas varieties such as Bradley, Ozark Pink, and Arkansas Traveler 76 also did well. Brandywine varieties had low yields and lesser quality fruit. Green zebra, a green striped fruit with good flavor, yielded less due to Blossom End Rot. Cherokee Purple and Carbon were two from the purple/black category that did not do well; yields were low and the fruit cracked.

AMBIGUITY IN SOURCE FLUX OF COSMIC/ASTROPHYSICAL NEUTRINOS: EFFECTS OF BI-MAXIMAL MIXING AND QUANTUM-GRAVITY INDUCED DECOHERENCE

For high energy cosmic neutrinos Athar, Jeźabek, and Yasuda (AJY) have recently shown that the existing data on neutrino oscillations suggest that cosmic neutrino flux at the AGN/GRB source, F(νe):F(νμ):F(ντ) ≈ 1:2:0, oscillates to F(νe):F(νμ):F(ντ) ≈ 1:1:1. These results can be confirmed at AMANDA, Baikal, ANTARES and NESTOR, and other neutrino detectors with a good flavor resolution. Here, we rederive the AJY result from quasi bi-maximal mixing, and show that observation of F(νe):F(νμ):F(ντ) ≈ 1:1:1 does not necessarily establish cosmic neutrino flux at the AGN/GRB source to be F(νe):F(νμ):F(ντ) ≈ 1:2:0. We also note that if the length scale for the quantum-gravity induced decoherence for astrophysical neutrinos is of the order of a Mpc, then independent of the MNS matrix, the Liu–Hu–Ge (LHG) mechanism would lead to flux equalization for the cosmic/astrophysical neutrinos.