BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.
RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher L * $$ {L}^{\\ast } $$ values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred.
CONCLUSIONS: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.

The impact of seasonal variations on the quality of oolong tea products remains a subject of ongoing exploration. This study delves into the intricate relationships between seasonality, metabolites, and sensory characteristics in finished oolong tea products. Metabolomic data from 266 Tieguanyin oolong tea products harvested in both spring and autumn, along with corresponding sensory evaluations, were acquired. Using OPLS-DA and PLS-DA models with UPLC-QToF/MS data, our findings showed that seasonal effects were notably more pronounced in light-scented Tieguanyin products (lightly-roasted) compared to strong-scented products (moderately-roasted). Furthermore, over half of the identified key seasonal discriminant metabolites happened to be crucial for determining the sensory grade. The study marks the first-time recognition of triterpene saponins as critical factors in determining both the harvest season and the sensory grade of oolong tea. These insights deepen our understanding of the interplays between seasonal variations, metabolites, and sensory attributes in oolong tea products.

Kalamata table olives are a widely exported Greek protected designation of origin (PDO) product with distinct organoleptic profile. This study aimed to evaluate the effect of label color on the flavor perception of pasteurized and unpasteurized Kalamata PDO olives. Consumer perception was assessed in two studies. First, four packaged products with green, blue, red, and purple labeling were assessed by participants (n = 106) for preference using rating scales, and emotional profiles were obtained using a check-all-that-apply list of 33 emotions developed in language native to the participants (Greek). The green label resulted to more positive emotion profiling of olive products (i.e., \"healthy,\" \"pleased,\" and \"satisfied\" with mean scores correspondingly equal to 2.99, 2.95, and 2.87), and red labeled olives resulted to willingness to pay more. In the second study, unpasteurized and pasteurized olives in red and green labeled glass jars were sensorially assessed by participants (n = 124) using rating scales, showing that green labeled products are liked most (mean scores; 5.12 and 5.12), whereas red labeled was scored less (mean scores; 4.96 and 4.67), along emotion profiles with emojis. Principal component analysis of emotional reactions revealed grouping of samples based only on pasteurization/no pasteurization, without been affected by the color of the label, and did not relate to the liking scores. The results showed that sensory perception of olives is significantly affected by the color of packaging (p-value <0.05) due to emotional reactions and color of packaging can enhance the perception of olives\' quality as improvement of the processing is limited by the PDO status.

OBJECTIVE: The aim of this study was to investigate the effect of a custom neck collar with negative sensory feedback for the treatment of torticollis that was previously unresponsive to conservative or surgical treatment.
METHODS: Twenty-four children diagnosed with unresponsive or intractable torticollis were enrolled in this two-stage, single-arm study. The ipsilateral aspect of the orthosis is adjustable in height and designed to provide support between the clavicle and the mandibular angle on the tilted side. In stage 1 (the adjustment period), the orthosis with a smooth surface was applied for 2 h per day for 3 months. In stage 2, a rough surface with a hook-and-loop fastener (Velcro©) was attached to the collar, and it was worn for a further 2 h a day for 3 months. Twenty children (mean age 63.95 ± 13.44 months) were included in the analysis.
RESULTS: The mean torticollis angle was 17.60 ± 5.65° (mean ± SD) at baseline; 14.15 ± 3.62° directly after stage 1; and 6.00 ± 3.67° directly after stage 2 (X2 = 36.685, df = 19, p = 0.000).
CONCLUSIONS: This study demonstrated the feasibility, therapeutic effect, and safety of a novel tactile feedback orthosis for the treatment of children with torticollis. The use of a custom neck collar with negative sensory feedback may be a viable therapeutic option for the treatment of unresolved or intractable torticollis.

BACKGROUND: Cowpea is a rich source of low-cost protein, but it remains underutilised due to the development of the hard-to-cook phenomenon. However, milling hard-to-cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours.
RESULTS: The results showed that addition of HTC cowpea flour increased ash (0.56-1.47%), fibre (3.56-5.31%) and protein content (10.20-12.38%) for flour blends. While carbohydrate (2.39-1.57%) and moisture content (10.33-9.74%) decreased. Blended formulations had lower fat content (4.17-4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18-30.07%) and oil absorption capacities (14.12-22.03%) for flour blends. While expansion ratio (2.39-1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98).
CONCLUSIONS: HTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize-based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry.

With growing consumer demand for plant-based products that mimic the eating experience of animal-based products, there is a need for improvement in instrumental measurements of sensory texture. This study aimed to characterize textural differences between dairy and non-dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate sensory texture better than Texture profile analysis. Commercial dairy and non-dairy cheddar, mozzarella, and cream cheese were selected to provide a wide range of textures. Sensory evaluation used the check-all-that-apply methodology with 73 consumers. Texture profile analysis force-distance data were analyzed empirically, and also converted to stress and strain (see https://shiny.csiro.au/texture_dash). The major textural differences between dairy and non-dairy cheddar were related to structural cohesion, according to both instrumental measures (dairy cheddar had 1.5-fold higher failure stress and 2.2-fold higher failure strain) and sensory measurements (dairy cheddar was more chewy and less crumbly). In contrast, cream cheeses showed similar textural properties using sensory testing but significant instrumental differences (non-dairy cream cheese had 5.7-fold higher modulus of deformability, 4.7-fold higher failure stress). For mozzarella, there were large differences in both sensory attributes (chewy, crumbly, jelly-like, stretchy) and instrumental parameters (13.6-fold difference in modulus, 2.7-fold difference in failure stress). LAOS rheometry gave insights into the mechanisms by which samples absorbed or dissipated mechanical energy at nonlinear strains. The LAOS parameter G 3 \' / G 1 \' $$ {G}_3^{\\prime }/{G}_1^{\\prime } $$ correlated well with sensory attributes creamy, fatty/oily, and moist, indicating the potential of this technique to measure structural phenomena linked to sensory attributes that resonate with consumers.

People can use their sense of hearing for discerning thermal properties, though they are for the most part unaware that they can do so. While people unequivocally claim that they cannot perceive the temperature of pouring water through the auditory properties of hearing it being poured, our research further strengthens the understanding that they can. This multimodal ability is implicitly acquired in humans, likely through perceptual learning over the lifetime of exposure to the differences in the physical attributes of pouring water. In this study, we explore people\'s perception of this intriguing cross modal correspondence, and investigate the psychophysical foundations of this complex ecological mapping by employing machine learning. Our results show that not only can the auditory properties of pouring water be classified by humans in practice, the physical characteristics underlying this phenomenon can also be classified by a pre-trained deep neural network.

This study examined the effects of incorporating milk protein concentrate (MPC), pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensorial properties, and amino acid composition of ice creams containing 7% protein, in comparison to dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water and oil holding capacity but lower surface hydrophobicity than SPI and MPC. Viscosity of the mixes were proportional to the firmness of ice cream, and both were highest with use of PPI. MPC ice cream had most similar physical and sensory properties to reference. PPI and SPI ice cream mixes showed higher extent of fat coalescence than MPC and reference. PPI and SPI conferred structural stability to ice cream with lower melting rate and better shape retention, and ability to delay ice recrystallization during temperature flocculation as compared with SMP and MPC. Confocal laser scanning microscope images indicated that higher extent of protein aggregation and more air cells were found in PPI ice cream. Sensory and amino acid profile results revealed that PPI and SPI ice creams were inferior in taste, texture, and essential amino acids like methionine. This study offers insights for the development of high protein frozen desserts.

OBJECTIVE: To investigate how audio-biofeedback during the instruction of partial weight-bearing affected adherence, compared to traditional methods, in older adults; and to investigate the influence of individual characteristics.
METHODS: The primary outcome measure of this randomised controlled trial was the amount of load, measured as the ground reaction force, on the partial weight-bearing leg. The secondary outcome was the influence of individual characteristics on the amount of load. Included were healthy volunteers 60 years of age or older without gait impairment. Participants were randomly allocated to one of two groups; blinding was not possible. Partial weight-bearing of 20 kg was trained using crutches with audio-biofeedback (intervention group) or a bathroom scale (control group). The degree of weight-bearing was measured during six activities with sensor insoles. A mean load between 15 and 25 kg was defined as adherent.
RESULTS: There was no statistically significant difference in weight-bearing between the groups for all activities measured. For the sit-stand-sit activity, weight-bearing was within the adherence range of 15-25 kg (audio-biofeedback: 21.7 ± 16.6 kg; scale: 22.6 ± 13 kg). For standing, loading was below the lower threshold (10 ± 7 vs. 10 ± 10 kg). Weight-bearing was above the upper threshold for both groups for: walking (26 ± 11 vs. 34 ± 16), step-up (29 ± 18 vs. 34 ± 20 kg) and step-down (28 ± 15 vs. 35 ± 19 kg). Lower level of cognitive function, older age, and higher body mass index were correlated with overloading.
CONCLUSIONS: Audio-biofeedback delivered no statistically significant benefit over the scale method. Lower cognitive function, older age and higher body mass index were associated with overloading.
BACKGROUND: Not applicable due not being a clinical trial and due to the cross-sectional design (one measurement point, no health intervention, no change in health of a person).

Sensory axons projecting to the central nervous system are organized into topographic maps that represent the locations of sensory stimuli. In some sensory systems, even adjacent sensory axons are arranged topographically, forming \"fine-scale\" topographic maps. Although several broad molecular gradients are known to instruct coarse topography, we know little about the molecular signaling that regulates fine-scale topography at the level of two adjacent axons. Here, we provide evidence that transsynaptic bone morphogenetic protein (BMP) signaling mediates local interneuronal communication to regulate fine-scale topography in the nociceptive system of Drosophila larvae. We first show that the topographic separation of the axon terminals of adjacent nociceptors requires their common postsynaptic target, the A08n neurons. This phenotype is recapitulated by knockdown of the BMP ligand, Decapentaplegic (Dpp), in these neurons. In addition, removing the Type 2 BMP receptors or their effector (Mad transcription factor) in single nociceptors impairs the fine-scale topography, suggesting the contribution of BMP signaling originated from A08n. This signaling is likely mediated by phospho-Mad in the presynaptic terminals of nociceptors to ensure local interneuronal communication. Finally, reducing Dpp levels in A08n reduces the nociceptor-A08n synaptic contacts. Our data support that transsynaptic BMP signaling establishes the fine-scale topography by facilitating the formation of topographically correct synapses. Local BMP signaling for synapse formation may be a developmental strategy that independently regulates neighboring axon terminals for fine-scale topography.