A Review on Anti-Diabetic Herbs of Siddha System Based on Their Organoleptic Characteristic

The Siddha system is a primordial system of medicine followed over a long period in the Southern part of India. Siddha system has peculiar methods in treating a disease and also possesses various diagnostic methods and treatment protocols. In the Siddha system, diagnostic methods are purely differing from other systems. The diagnostic tools are Envagaithervu (Eight Fold Assessment Test), Neer Kuri & Nei Kuri (Siddha Urine Test), Nadi (Pulse Test) etc. In the Siddha system treatments are based on Nadi, Suvai. Diabetics are the major non-communicable disease in the world. According to the statistics India is second among the top ten nations in the world, with 69.2 million people suffering from diabetes and another 36.5 million struggling with pre-diabetes. This rising prevalence is mostly due to changes in lifestyle, such as consuming unhealthy foods and being physically sedentary. In the Siddha system, it is compared with Neerizhuvu Noi. In Siddha, diabetes is not an illness. It is possible to keep it under control with the right diet and treatment. The article focus on scientific justification of the relationship of herbs cured Neerizhuvu Noi mentioned in classical text by their organoleptic characters and anti diabetic activity of the herbs. Taste plays a significant part in the selection of medicinal plants for each person in this kind of personalized treatment that is based on their constitution. This article discusses the Siddha approach to the control of diabetes, with a particular focus on the flavour of herbs.

Effect of Sowing Dates and Varieties on Growth and Yield of Broccoli under Acidic Soil Condition of Sylhet

This experiment was conducted during October, 2013 to March, 2014 in the experimental field of Department of Horticulture, Sylhet Agricultural University (SAU), Bangladesh. The objective was to evaluate the effect of three planting dates (30 October, 15 November and 1 December) on growth, yield and yield attributes of three broccoli varieties (Premium, BR001 and BR002) under acidic soil condition of Sylhet. The two factors field experiment was laid out in Randomized Complete Block Design (RCBD) with three replications. Broccoli planted on 30 October recorded the minimum number of days to first curd harvest (64.77), the tallest plants at harvest (62.76 cm) with denser leaves (17.90), the highest primary curd weight (142.75 g) with increased curd length (11.93 cm), the maximum curd yield of both primary (5.29 t/ha) and secondary (5.24 t/ha). Variety Premium was the earliest in curd initiation (50.33 days) and curd harvest (64.44 days). Premium had the highest number of leaves at harvest (16.07), the maximum primary curd weight (207.59 g) with increased curd length (12.18 cm) and curd diameter (14.28 cm). The highest primary curd yield (7.70 t/ha) and secondary curd yield (4.02 t/ha) of Premium variety out yielded the other two varieties in this experiment. Interaction effect showed that the variety Premium planted on 30 October showed the best performance in primary curd weight (274.13 g), primary curd yield (10.17 t/ha) and secondary curd yield (8.43 t/ha). Therefore, the variety Premium can be recommended to cultivate at 30 October planting date under acidic soil condition of Sylhet.

Physico-Chemical Analysis of Panchagavya Ghritha Prepared as per Ashtanga Hridaya Reference and Comparison with Market Samples

Panchagavya Ghritha is a widely used Ayurvedic formulation mentioned in Ashtanga Hridaya Utharastana Apasmara Patishedha indicated in conditions like Apasmara (epilepsy), Jwara (pyrexia), and Kamala (jaundice). It contains 5 ingredients namely Goshakrit rasa (cow dung juice), Amladadhi (sour curd), Goksheera (cow’s milk), Gomutra (cow’s urine) and Goghritha (ghee). Authentic sources of cow products are not often obtained and found adulterated. Collection and processing of fresh raw materials are an important area in this formulation This study was conducted to find out the non conformances and quality issues in Panchagavya ghritha production in industrial level. The comparative analysis of prepared and market samples based on standard analytical parameters proposed by PLIM reveals the variation in different organoleptic characters and physico-chemical parameters. The physico-chemical parameters among prepared and different companies were statistically analysed with ANOVA test and Scheffe’s pair wise comparison, showed significant difference at 0.01 levels.

Preparações culinárias elaboradas com farinha das sementes de melão cantaloupe: estudo piloto / Culinary preparations elabored with flour from cantaloupe melon seeds: pilot study / Preparados culinarios elaborados con harina de semillas de melón de cantaloupe): estudio piloto

Introdução:O Brasil está no ranking dos 10 países que mais desperdiçam alimentos no mundo, é também o 3º maior produtor de frutas. As cascas e sementes, que são desprezadas, podem ser utilizadas na alimentação por meio do aproveitamento integral de alimentos. Objetivo:Verificar características organolépticas de preparações culinárias elaboradas com farinha das sementes de melão cantaloupe (Cucumis melo L. var. reticulatus). Metodologia:O trabalho trata-se de um estudo piloto, em que foi elaborada farinha de sementes do melão utilizada na produção de dois coprodutos, bolo simples e torta de frango, elaborados com diferentes percentuais de farinha das sementes, sendo de 25%, 50% e 75% adicionada à farinha de trigo enriquecida com ferro e ácido fólico. Posteriormente foi realizada degustação das amostras para realização da avaliação das características organolépticas dos coprodutos elaborados. Resultados:As preparações feitas com farinha cuja constituição possuía 50% de farinha de sementes foram as comentadas na avaliação das características organolépticas, visto que eram mais palatáveis, em virtude da menor quantidade de resíduos, bem como apresentaram aroma e sabor mais agradáveis quando comparadas às amostras de 75% de farinha de sementes. Conclusões:Diante dos resultados observou-se que os participantes optaram pelos produtos que possuíam quantidade intermediária de resíduos de melão nas preparações, sendo os produtos cuja concentração era 50% de farinha de sementes, visto que não dificultavam a mastigação e deglutição, bem como não tiveram alterações significativas nas características organolépticas como aroma e sabor. Espera-se que em breve com a volta das atividades presenciais, a análise sensorial com provadores não treinados seja realizada para continuidade e conclusão do estudo (AU).

Introduction:Brazil is in the ranking of the 10 countries that most waste food in the world, it is also the 3rd largest fruit producer. The husks and seeds that are neglected can be used in food through the full use of food. Objective:To verify organoleptic characteristics of culinary preparations made with flour from cantaloupe melon seeds (Cucumis melo L. var. Reticulatus).Methodology:The work is a pilot study in which cantaloupe melon melon seed meal flour was used to produce two co-products, simple cake and chicken pie, made with different percentages of flour of the seeds, 25%, 50% and 75% being added to wheat flour enriched with iron and folic acid. Subsequently, samples were tasted to evaluate the organoleptic characteristics of the elaborated by-products.Results:The preparations made with flour whose constitution had 50% of seed meal were those mentioned in the evaluation of the organoleptic characteristics, since they were more palatable, due to the lower amount of residues, as well as presenting a more pleasant aroma and flavor when compared to 75% samples. of seed meal. Conclusions:In view of the results, it was observed that the participants opted for products that had an intermediate amount of melon residues in the preparations, being the products whose concentration was 50% ofseed meal, since they did not hinder chewing and swallowing, as well as had no significant changes in organoleptic characteristics such as aroma and flavor. It is expected that soon with the return of face-to-face activities, sensory analysis with untrained tasters will be carried out for the continuity and conclude of the study (AU).

Introducción: Brasil está en el ranking de los 10 países que más desperdician alimentos en el mundo, también es el 3er productor de frutas más grande. Las cáscaras y semillas que se descuidan se pueden utilizar en los alimentos mediante el uso completo de los alimentos.Objetivo: Verificar las características organolépticas de preparaciones culinarias elaboradas con harina de semillas de melón cantalupo (Cucumis melo L. var. Reticulatus).Metodología: El trabajo es un estudio piloto en el que se utilizó harina de melón cantalupo harina de semilla de melón para producir dos coproductos, bizcocho simple y pastel de pollo, elaborado con diferentes porcentajes de harina de las semillas, 25% , 50% y 75% se agrega a la harina de trigo enriquecida con hierro y ácido fólico. Posteriormente, se cantaron muestras para evaluar las características organolépticas de los subproductos elaborados. Resultados: Las preparaciones elaboradas con harina cuya constitución tenía 50% de harina de semillas fueron las mencionadas en la evaluación de las características organolépticas, ya que resultaron más palatables, por la menor cantidad de residuos, además de presentar un aroma y sabor más agradable al compararse con 75% de muestras de harina de semillas. Conclusiones:A la vista de los resultados, se observó que los participantes optaron por productos que presentaban una cantidad intermedia de residuos de melón en las preparaciones, siendo los productos cuya concentración era del 50% de harina de semillas, ya que no dificultaban la masticación yla deglución, así como no tuvo cambios significativos en las características organolépticas como aroma y sabor. Se espera que próximamente con el regreso de las actividades presenciales se realice un análisis sensorial com catadores no capacitados para continuar y concluir el estudio (AU).

Multivariate relationships among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis / Relación multivariada entre pH, espesor de grasa subcutánea y color en carne bovina usando el análisis de correlación canónica / Relação multivariada entre pH, espessura de gordura subcutânea e cor em carne bovina usando a análise de correlação canônica

Abstract Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat. Objective: To investigate the multivariate relationships among pH, subcutaneous fat thickness, and color parameters in bovine meat using canonical correlation analysis. Methods: A dataset containing 173 individual records of pH, SFT, and color parameters (a*: intensity of red color, b*: intensity of yellow color, and L*: lightness) from five Brazilian beef cut types (Breed: Nellore; cuts: acém, contrafilé, fraldinha, patinho and picanha) was constructed. Multivariate relationships between color variables (a*, b*, and L*) and chemical variables (pH and SFT) were explored using the CANCORR procedure of SAS. Results: Two canonical correlations between U (a*, b*, and L*; color variables) and V (pH and SFT; chemical variables) variates were significant (p<0.01). First and second canonical correlations were 0.463 and 0.282, respectively. Canonical weights for variates were for U1: a* = 0.707, b* = 0.406, and L* = -0.039; U2: a* = 0.364, b* = -0.898, and L* = 1.234; V1: pH = -0.376 and SFT = 0.935; V2: pH = 0.927 and STF = 0.356. Conclusion: Subcutaneous fat thickness significantly affected intensity of red and yellow colors, whereas pH significantly affected lightness. The results of this study may be useful for a better understanding of the role of muscle metabolism and its implications on the organoleptic characteristics of bovine meat.

Resumen Antecedentes: El pH, espesor de la grasa subcutánea (SFT) y color, son variables importantes que definen las características organolépticas de la carne de rumiantes. Sin embargo, su relación multivariada en carne bovina permanece inexplorada hasta ahora. Objetivo: Investigar la relación multivariada entre el pH, SFT y parámetros de color en carne bovina mediante el análisis de correlación canónica. Métodos: Se construyó una base de datos con 173 registros individuales de pH, SFT y parámetros de color (a*: intensidad de color rojo, b*: intensidad de color amarillo y L*: luminosidad) de cinco tipos de cortes de carne bovina brasileña (Raza: Nellore; cortes: acém, contrafilé, fraldinha, patinho y picanha). La relación multivariada entre las variables de color (a*, b* y L*) y las variables químicas (pH y SFT) se exploró usando el procedimiento CANCORR de SAS. Resultados: Dos correlaciones canónicas entre las variables U (compuesta por a*, b* y L*; variables de color) y V (compuesta por pH y SFT; variables químicas) fueron significativas (p<0,01). La primera y la segunda correlación canónica fueron 0,463 y 0,282, respectivamente. Los pesos canónicos para las variables canónicas fueron para U1: a* = 0,707, b* = 0,406 y L* = -0,039; U2: a* = 0,364, b* = -0,898 y L* = 1,234; V1: pH = -0,376 y SFT = 0,935; V2: pH = 0,927 y SFT = 0,356. Conclusión: El espesor de grasa subcutánea afectó significativamente la intensidad de los colores rojo y amarillo, mientras que el pH afectó significativamente la luminosidad. Los resultados de este estudio pueden ser útiles para comprender el papel del metabolismo muscular y sus implicaciones en las características organolépticas de la carne bovina.

Resumo Antecedentes: O pH, a espessura da gordura subcutânea (SFT) e a cor, são variáveis importantes que definem as características organolépticas da carne de ruminantes. No entanto, sua relação multivariada em carne bovina até o momento permanece inexplorada. Objetivo: Investigar a relação multivariada entre o pH, SFT e os parâmetros de cor em carne bovina, utilizando a análise de correlação canônica. Métodos: Foi construído um banco de dados contendo 173 registros individuais de pH, SFT e parâmetros de cor (a*: intensidade de cor vermelha, b*: intensidade de cor amarela y L*: luminosidade) de cinco tipos de cortes de carne bovina brasileira (Raça: Nellore; cortes: acém, contrafilé, fraldinha, patinho e picanha). A relação multivariada entre variáveis de cor (a *, b * e L*) e variáveis químicas (pH e SFT) foi explorada usando o procedimento CANCORR do SAS. Resultados: Duas correlações canônicas entre as variáveis U (composta de a *, b * e L *, variáveis de cor) e V (composta de pH e SFT, variáveis químicas) foram significativas (p<0,01). A primeira e segunda correlação canônica foram 0,463 e 0,282, respectivamente. Os pesos canônicos para as variáveis canônicas foram para U1: a* = 0,707, b* = 0,406 e L* = -0,039; U2: a* = 0,364, b* = -0,898 e L* = 1,234; V1: pH = -0,376 e SFT = 0,935; V2: pH = 0,927 e SFT = 0,356. Conclusão: A espessura de gordura subcutânea afetou significativamente a intensidade das cores vermelha e amarela, enquanto o pH afetou significativamente a luminosidade, em carne bovina. Os resultados deste estudo podem ser úteis para entender melhor o papel do metabolismo muscular e suas implicações nas características organolépticas da carne bovina.

Selection of potential lactic acid bacteria from fermented Sumbawa mare’s milk as starter cultures

Aims@#The aim of this study was to screen lactic acid bacteria (LAB) isolates from fermented Sumbawa mare‘s milk that meet the requirements as starter cultures, and to evaluate the effect of the selected starter culture in improving the organoleptic quality of mare‘s milk fermentation. @*Methodology and results@#The LAB isolates (13 isolates) derived from naturally fermented Sumbawa mare‘s milk were firstly screened for acidification activity. Afterwards, the selected isolates were evaluated for the starter culture criteria such as technological properties (proteolytic test, lipolytic test, and exopolysaccharide production), food safety test (hemolytic test and antibiotic sensitivity test), antimicrobial activity test. The selected culture (SC) together with yogurt starter cultures (YC) and combination between the selected isolate and a mixture of both (MC) were used to ferment fresh mare’s milk. Six LAB isolates (DB7, BC10, DC4, BC9, DC10, and BC7) were obtained from the acidification screening. Isolate BC10 was the most potential isolate as starter culture due to its ability in terms of acidification and proteolytic activity, lack of lipolytic activity, no indication of pathogenic potency, as well as able to inhibit the growth of Escherichia coli ATCC 25922. However, this isolate was resistant to antibiotics kanamycin, trimethoprim, and cinoxacin. The isolate BC10 presented 99.99% sequence similarity with respect to Lactobacillus plantarum.@*Conclusion, significance and impact of study@#The selected starter culture (isolate BC10) was able to improve the organoleptic quality of fermented mare‘s milk especially aroma compared to the other starter cultures. Therefore, L. plantarum BC10 is a potential isolate to be used as starter culture for mare’s milk fermentation.

Evaluación calórica y sensorial de una mezcla para helado formulado con inulina como sustituto parcial de grasa / Sensory and calorie evaluation of an ice cream mix, where inulin is incorporated as a partial substitute for fat

RESUMEN Se evaluó el aporte calórico, el contenido de grasa saturada y la aceptación sensorial de helados de vainilla formulados con inulina, como sustituto parcial de grasa saturada. Se formularon por triplicado cuatro mezclas para helados, en las cuales, se reemplazó parte de la grasa de palma (2, 3 y 4%) por inulina comercial. La grasa del tratamiento control, se formuló con 7% de grasa vegetal saturada. Para el reemplazo, se utilizó una relación 1:0,25 (grasa saturada:inulina). El aporte calórico, se calculó mediante la medición de energía bruta. El análisis sensorial, se realizó con 23 jueces consumidores habituales de helado. Se concluyó que en la formulación de helados de vainilla es posible reemplazar el 57,14% de grasa vegetal saturada por inulina sin que se afecten las propiedades sensoriales en el producto, logrando reducir en un 16%, el contenido calórico y, en 48,6%, el contenido de grasa saturada. Por lo tanto, la sustitución de grasa vegetal por inulina es una alternativa, que permite ofrecer en el mercado helados funcionales, con bajo contenido calórico, sin perder la palatabilidad, que hace a los helados un producto placentero para la gran mayoría de la población mundial.

ABSTRACT The caloric intake, saturated fat content and sensory acceptance of vanilla ice cream formulated with inulin as a partial substitute for saturated fat was evaluated. Ice cream mixtures by triplicate were formulated, and part of the palm fat (2, 3 and 4%) was replaced by commercial inulin. The fat of the control treatment was formulated with 7% vegetable fat. For the replacement of fat, a ratio of 1: 0.25 (fat: inulin) was used. The caloric intake was calculated by measuring gross energy. The sensory analysis was carried out with 23 habitual consumers judges of ice cream. It was concluded that in the formulation of vanilla ice cream is possible to replace 57.14% vegetable fat for inulin without affecting the sensory properties in the product, with this is possible to obtain 16% reduction in the caloric content and 48.6% in the content of saturated fat. Therefore, the replacement of vegetable fat by inulin is an alternative that allows offering functional ice cream with low caloric content, without losing the palatability that makes ice cream pleasant for most of the world population.

Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio / Estudo da avaliação da composição centesimal e da qualidade da carne de Clarias gariepinus e Cyprinus carpio

Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes' steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.

Resumo A avaliação organoléptica e a análise aproximada de Clarias gariepinus e Cyprinus carpio foram determinadas em peixe fresco e refrigerado a duas temperaturas diferentes (-21 °C e 4 °C) por um período de seis semanas. Um painel de doze juízes treinados avaliou a cor (ao vivo), textura, maciez e sabor da carne de peixe após dois minutos de cozimento a vapor. O escore médio revelou um declínio geral nas propriedades organolépticas, como cor, textura, frescor e sabor de C. gariepinus e C. carpio armazenados a duas temperaturas em comparação com o peixe fresco. A análise imediata revelou uma maior diminuição nos teores de proteína bruta e lipídios e aumento no teor de cinzas em C. gariepinus e C. carpio nas duas temperaturas de armazenamento em comparação com o músculo do peixe fresco. O teor de umidade diminuiu nas amostras de músculo de peixe de ambas as espécies de peixes armazenadas a -21 °C, mas aumentou nas amostras armazenadas a 4 °C. O pH dos peixes aumentou nas duas temperaturas armazenadas. Houve diferenças significativas (P <0,05) na composição organoléptica e próxima do gelo armazenado e fresco C. gariepinus e C. carpio, a mesma temperatura e entre as duas temperaturas diferentes. A qualidade do músculo do peixe armazenado a 4 °C deteriorou-se mais rapidamente do que a temperatura de -21 °C. Assim, a temperatura e duração do armazenamento têm efeitos adversos na qualidade nutricional da carne de peixe.

Organoleptic and physiochemical properties and safety indicators of phytobiotic fodder additives based on herbal extracts

The organoleptic and physicochemical properties and safety indicators of phytobiotic fodder additives based on extracts of herbs growing on the territory of the Siberian Federal District have been studied in the article. It has been established that the organoleptic characteristics of the phytobiotic fodder additives are determined by the specifics of the raw materials and their processing. The following physicochemical parameters of the finished phytobiotic fodder additives have been determined: moisture content, insoluble substances content in water, content of metal-magnetic admixture (particles up to 2 mm inclusive, particles over 2 mm in size and with sharp edges), and mineral impurities. The following safety indicators of the finished phytobiotic fodder additives have also been determined: the content of toxic elements (lead, cadmium, mercury, arsenic), the content of dioxins, the content of polychlorinated biphenyls, dioxin-like polychlorinated biphenyls, toxicity in bioassay test, and microbiological indicators (Salmonella, in 25 g, enterococci, in 50 g, enteropathogenic E. coli, in 1 g, anaerobes, in 50 g, pathogenic Escherichia, in 50 g, yeast and mold (total), and total bacterial contamination). The amount of biologically active substances in phytobiotic fodder additives was determined in accordance with the pharmaceutical norms and regulations.

Desarrollo de una bebida mixta tipo néctar con cápsulas de Aloe vera (L.) Burm. f. y vitamina C / Development of a nectar-type mixed drink with Aloe vera (L.) Burm. f. and vitamin C capsules

RESUMEN El mercado de productos naturales, a nivel alimenticio, medicinal e industrial, se ha incrementado notablemente, promoviendo la innovación e investigación y el uso de materias primas vegetales y animales. La presente investigación tuvo como objetivo diseñar un néctar, con una combinación de matrices de frutas y de vegetales, como uva, espinaca, mora, agraz, yacón, enriquecida con cápsulas de Aloe vera y vitamina C. Se plantearon tres formulaciones, variando la cantidad de ingredientes en la mezcla; se seleccionó el tratamiento más aceptable, mediante evaluación sensorial en panel no entrenado. Todos los néctares tuvieron una buena aceptación organoléptica; no obstante, el 50% de los panelistas mostraron preferencias por el tratamiento 1, que contenía 13% de uva, 4% de espinaca, 3% de agraz y mora, 2% de yacón; el porcentaje restante correspondió a la cantidad de agua y azúcar empleada en la formulación. Al tratamiento con mayor aceptación (T1), se le analizaron los atributos físico químicos, mostrando un pH de 2,96, 12,11°Brix, color, olor y apariencia normales y estables; asimismo, se evaluó la presencia de bacterias mesófilas, hongos y levaduras, E. coli y Salmonella. Con el fin de enriquecer el producto, se elaboraron cápsulas de A. vera y vitamina C, para ser incorporadas en el néctar. Este tipo de producto promueve el consumo de frutas y de vegetales en alimentos procesados de uso frecuente, como los néctares.

ABSTRACT The market of natural products at a nutritional, medicinal and industrial level, has increased remarkably, promoting innovation and research and the use of vegetable and animal raw materials. The objective of this research was to design a nectar, with a combination of fruit and vegetable matrices such as grape, spinach, blackberry, blueberry, yacon, enriched with Aloe vera capsules and vitamin C. Three formulations were proposed varying the number of ingredients in the mixture; the most acceptable treatment was selected through sensory evaluation in an untrained panel. All the nectars had a good organoleptic acceptance, however, 50% of the panelists showed preferences for the treatment 1, it contained 13% of grape, 4% of spinach, 3% of blueberry and blackberry, 2% of yacon, the remaining percentage corresponded to the amount of water and sugar used in the formulation. To the treatment with greater acceptance (T1) the physical-chemical attributes were analyzed, showing a pH of 2.96; 12.11°Brix, color, smell and appearance normal and stable, likewise the presence of mesophilic bacteria, fungi and yeasts, E. coli and Salmonella was evaluated. In order to enrich the product, capsules of A. vera and vitamin C were prepared to be incorporated into the nectar. This type of product promotes the consumption of fruits and vegetables in processed foods of frequent use such as nectars.

Prevalence and Reasons of halitosis / Монголын Анагаах Ухаан

Introduction@#Halitosis (Latin word: halitus – to breathe), osostomia, stomatodysodia (fetor oris, fetor ex ore) is called bad breath. Halitosis prevalence has been found in European countries is 50-60%, in Germany the percentage is 66.7%, in the U.S population the percentage is 10-30%, and in the Russia the percentage is 30-50%. In Turkey, halitosis has been 14.5% among children and it has direct association with their age, oral hygiene, and caries severity. Among world population, 80-90% people have halitosis, and in terms of its prevalence it ranks after periodontal disease and dental caries diseases. Thus, to determine halitosis among Mongolians might help improve oral hygiene, prevent oral and other diseases.@*Goal@#To study assessed factors influenced halitosis and prevalence in Mongolia.@*Materials and Methods@#1492 patients who attended in dental clinic participated in this study. 16 questionary items were asked from a total of 1492 patients aged 19-55 years old who had anxious of halitosis. In clinical room, under the artificial light, using single-use examination tools, coloring-agent, periodontal probe, tongue-scraper and halimeter were used. </br> The studying “Reasons and prevalence for halitosis” was estimated processing result with spss-17 program, and conducted a descriptive analysis of the quantitative data that was used the basic biostatics method and indicated STUDENT- T criterion in the average data for the arithmetic in each indicator, standard variance, standard error and real limits. Each indicator (M) Standard variance Standard error (m) Real limits (c1-95%). </br> The ethics was discussed and approved in according to warrant by the Ethics Committee of Medical University in Novosibirsk, №085, 2015.@*Results@#Total 816 people conducted in our study; from them 60% has bad breath complaint. Those who said have bad breath, 24% don’t notice they have bad breath, 34% have noticed their bad breath and use mouth rinse in order to get rid of their problem and have never sought medical treatment about it. 10% people with halitosis have general factors causing this problem. These people had relatively healthy mouth and 2.1% of them have halitophobia or fear of having bad breath and constantly get checked with physician. </br> In our research, 20 to 50 and above year olds 816 people have included and out of them 40% were male and 60% were female (Table 2). From them, 61% had bad breath and 39% had not (Figure 1). In males 68% had bad breath, in females 56% had bad breath and these occur to be caused by local factors.</br> In finding causes of bad odors in people with halitosis, 90% had local problems and within local problems; smoking, poor oral hygiene, caries complication, and gum inflammation predominantly discovered. 10% had general and other problems of causes of bad breath (Figure 2). In people with halitosis, 10% had found with general factors influencing their bad breath problem. These people had relatively healthy mouth, and 2.1% of them have halitophobia or fear of having bad breath and constantly get checked with physician.</br> Local factors influencing halitosis include; smoking (37%), bleeding gum (28%), tongue biofilm (3.0+3.1), poor oral hygiene (1.5+1.4), periodontal pocket (4.2+3.87), denture (54.8%(. Using organoleptic method of measuring mouth odor, the mean point was 2.25±2.3. Using halitometer, average light sulfuric gas concentrate was 145±134.2 ppb. 20-29 year olds had 140±127.5, 30-39 year olds had 155±136.8, 40-49 year olds had 140±139.5, 50 and above aged people had 139±134.1 ppb, thus there were no association between age and mouth odor (Table 3).@*Conclusion@#</br>1. The Halitus is occurred 61%, And 68% - men, 56% - women, that is more common in Mongolian population. </br>2. The general condition of halitus that is taken 90% - oral environment, which of that is 37% - smoking, 28% - bleeding of gingival, 3.0-3.1% - coating of tongue, 1.5+1.4% poor oral cares, 4.2+3.87% - dental pathology, and 54.8% - artificial teeth. </br>3. The oral offensive odor was evaluated by organoleptic method that was 2.25+2.3 in average index (performance) and 145+134.2ppb in halitometres index.

Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio

Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P 0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.

Resumo A avaliação organoléptica e a análise aproximada de Clarias gariepinus e Cyprinus carpio foram determinadas em peixe fresco e refrigerado a duas temperaturas diferentes (-21 °C e 4 °C) por um período de seis semanas. Um painel de doze juízes treinados avaliou a cor (ao vivo), textura, maciez e sabor da carne de peixe após dois minutos de cozimento a vapor. O escore médio revelou um declínio geral nas propriedades organolépticas, como cor, textura, frescor e sabor de C. gariepinus e C. carpio armazenados a duas temperaturas em comparação com o peixe fresco. A análise imediata revelou uma maior diminuição nos teores de proteína bruta e lipídios e aumento no teor de cinzas em C. gariepinus e C. carpio nas duas temperaturas de armazenamento em comparação com o músculo do peixe fresco. O teor de umidade diminuiu nas amostras de músculo de peixe de ambas as espécies de peixes armazenadas a -21 °C, mas aumentou nas amostras armazenadas a 4 °C. O pH dos peixes aumentou nas duas temperaturas armazenadas. Houve diferenças significativas (P 0,05) na composição organoléptica e próxima do gelo armazenado e fresco C. gariepinus e C. carpio, a mesma temperatura e entre as duas temperaturas diferentes. A qualidade do músculo do peixe armazenado a 4 °C deteriorou-se mais rapidamente do que a temperatura de -21 °C. Assim, a temperatura e duração do armazenamento têm efeitos adversos na qualidade nutricional da carne de peixe.

Physicochemical Properties and Organoleptic Quality of M. oleifera Seed Oil.

The study were undertaken in order to determine the physico-chemical properties and sensory attribute of oils extracted from the seeds of Moringa oleifera. The oils were extracted from the seeds and analyzed for moisture content, specific gravity, saponification value, refractive index, peroxide value, acid number, iodine value and sensory quality. The fresh oil was also characterized for its sensory attribute using three different foods. The seed oil had the following physical and chemical parameters. The color (yellow), moisture content (2.0%), specific gravity 1.0598 kg/dm3), refractive index (1.465±0.04), acid values (0.67 mg/KOH/g), iodine value (110g/100g), peroxide value (7.0 meq/kg), saponification value (178.10 mg/KOHg), melting point (36.7), Flash point (0c) (162) and rancidity (14.0). Organoleptic scoring show that yam fried with Moringa seed oil had more taste, color, aroma than yam fried with vegetable oil while chicken and egg fried with vegetable oil had higher taste, color, aroma and overall acceptance scoring than chicken and egg fried with Moringa seed oil. The study showed that Moringa seed oil can be used as nutritional oil, industrial raw material and nutraceuticals.

Micro evolution of bitter taste domain drugs.

Ayurveda classified the drugs in various ways and one of which the classification is based on Rasa (taste) dominancy. Rasa is essential to identify drugs and to know its therapeutic application. In this study the drug has been selected according to Charaka classification of Tikta Rasa (bitter taste) drugs with an aim to find out the similar characters among all the drugs having bitter Rasa dominancy. Till date there is no data available regarding the pharmacognostical evaluation in concern bitter taste. For the first time selected five bitter drugs are subjected to various pharmacognostical evaluation, result reveals that Organoleptic characters of all five drugs give bitter taste, microscopic evaluation revealed that presence of starch grain, vessels, fiber , brown content are dominant in all five raw drug and all the five powder subjected to alkaloid test by using dragondroff reagent and give positive result for alkaloids.

Diseño de alimentos novedosos a base de fenogreco: valoración nutricional, características organolépticas, aceptabilidad y satisfacción / Design of novel foods based on fenugreek: nutritional assessment, organoleptic properties, acceptability and satisfaction

El fenogreco es una planta forrajera que pertenece a la familia Leguminoceae. Su nombre científico es Trigonella foenum graecum (heno griego) y se la conoce también como alholva. Se han descripto siete especies, entre las cuales se destacan Trigonella gladiata, Trigonella coerulea y Trigonella foenum graecum1 . Dado que no se conocen las numerosas propiedades de Trigonella, el objetivo de este trabajo fue diseñar alimentos novedosos y/o realizar modificaciones de alimentos existentes empleando fenogreco como materia prima, estudiar sus características organolépticas, cuantificar sus macronutrientes y compuestos antioxidantes, realizar la evaluación nutricional de los productos obtenidos, su aceptabilidad y potencial aplicación en pacientes diabéticos. El estudio es de tipo exploratorio-descriptivo, mientras que el diseño es no experimental-transversal. Se elaboraron exitosamente diferentes productos alimenticios con y sin semillas de fenogreco: pancitos saborizados (porción 50 g), barritas de cereales (porción de 20 g) y tartaletas de atún, queso y aceitunas (porción de 15 g). Las preparaciones con fenogreco tuvieron gran aceptabilidad en la población encuestada. Los resultados de cuantificación de macronutrientes indican que la semilla de fenogreco posee 56 g de carbohidratos totales, 30 g de carbohidratos reductores, 2,02 g de compuestos fenólicos, 28 g de proteínas, 7,8 g de grasas y 27 g de fibras (en 100 g de semilla), convirtiéndo lo en un alimento completo nutricionalmente y aceptable para incluir en la dieta de las poblaciones que lo tengan a su alcance.

Fenugreek is a fodder plant in the family Leguminoseae. Its scientific name is Trigonella foenum graecum (Greek hay) also known as alholva. Seven species have been described, including Trigonella gladiata, Trigonella coerulea and Trigonella foenum graecum1 . Since the several properties of Trigonella are unknown, the purpose of this paper was to design novel foods and/or modify existing foods using fenugreek as raw material, study its organoleptic properties, quantify its macronutrients and antioxidant compounds, perform the nutritional assessment of products obtained, their acceptability and potential use in diabetic patients. This is an exploratory-descriptive study, whereas the design is non-experimental-transversal. Different food products were successfully manufactured with and without fenugreek seeds: savory bread (serving 50 g), cereal bar (serving 20 g) tuna, cheese and olives cakes (serving 15 g). Preparations with fenugreek were fully accepted by the population surveyed. The results obtained by the quantification of macronutrients show that fenugreek seed contains 56 g total carbohydrates, 30 g reducing carbohydrates, 2,02 g phenolic compounds, 28 g proteins, 7,8 g fat and 27 g fiber (in 100 g of seeds); making it a completely nutritional and acceptable food to be included in a diet for the populations who can afford it.

Preparation and Characterization of Polymeric Mucoadhesive Film for Buccal Administration.

Objectives: Buccal films consist mainly of polymer that has a good mucoadhesive profile and plasticizer. A lot of polymers and plasticizers can be used to configure the mucoadhesive films as hydroxyethyl cellulose and glycerin respectively. Material and Methods: Films prepared by dispersing the polymer, mixing it with plasticizer and pouring it in Petri dishes to be dried and cut finally. Physicochemical tests were used to evaluate the films. These tests are organoleptic evaluation and polymer and plasticizer selection, determination of rheological properties of polymers, film thickness, and determination of moisture content, determination of moisture uptake and evaluation of mechanical properties. Results and Conclusions: It was found that films prepared from polyvinyl alcohol 2% (w/w) especially with the addition of propylene glycol 20% from the weight of the polymer have excellent characteristics. This formula has promising organoleptic and mechanical properties and its solution is Non-Newtonian pseudoplastic. Moreover, this formula is very thin and has moderate percent of moisture content and moisture uptake. Also, it has high elongation with moderate tensile strength. As a result, it is better to prepare the film by these ingredients to obtain an ideal mucoadhesive formula.

Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides.

Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.

Comparative organoleptic quality of Indian major carps collected from pond and reservoir.

An attempt was made to distinguish the possible organoleptic differences between the pond reared and wild fish species of reservoirs and correlate these with the physicochemical characteristics of water bodies. The texture was found to firmer in wild varieties of fishes than pond reared fish, with best in Catla catla followed by Labeo rohita and Cirrhinus mrigala. All the cultured fishes had lighter colour than wild fish species which were darker in appearance. Comparatively, higher dissolved oxygen and transparency levels with low temperature and alkalinity levels were found in reservoirs. Hydrobiologically, the efficient ecosystem of reservoir was responsible for stronger texture and dark colouration in wild fish species. The fishes from reservoir exhibit tendency to lead active and agile life, comparatively the fishes from ponds are docile. Reservoirs have the potential of enhanced quality fish production.

Efeito do óleo de eucalipto (Corymbia citriodora) no controle do carrapato bovino / Effect of eucalyptus oil (Corymbia citriodora) on the control of cattle ticks

Esta pesquisa foi conduzida com o objetivo de avaliar o efeito in vitro e in vivo do óleo de eucalipto (Corymbia citriodora) sobre o carrapato bovino (Rhipicephalus (Boophilus) microplus). Na experimentação in vitro, foi utilizado o grupo controle negativo e oito concentrações de óleo de eucalipto (0,5; 1; 2; 5; 10; 20; 50; 100%), em fêmeas ingurgitadas de carrapato. A eficácia de controle foi de 0; 30,5; 75,5; 91; 100; 100; 100; 100 e 100%, respectivamente. Para a experimentação in vivo, foram constituídos três grupos (controle negativo; óleo de eucalipto a 3,5% - nível estimado mediante análise de regressão, correspondendo a 95% de eficácia de controle do carrapato da pesquisa in vitro e amitraz a 0,025%), com dezoito vacas da raça Holandesa. Antes (média dos dias -3, -2,-1) e após a aplicação do produto (1, 2, 3, 5, 7, 10, 14, 21dias), foram contadas fêmeas ingurgitadas de carrapato. A eficácia de controle foi de 0; 96,4 e 69%, respectivamente, 21 dias após o tratamento. Na 1ª e na 2ª ordenha após a aplicação dos tratamentos, foram avaliadas variáveis fisiológicas e coletadas amostras de leite para avaliar as propriedades organolépticas no leite e no iogurte (controle negativo x tratamento fitoterápico). O teste de aceitação sensorial do leite e das variáveis fisiológicas avaliadas foram similares entre os tratamentos.

This research was aimed at evaluating in vitro and in vivo effects of eucalyptus (Corymbia citriodora) oil on cattle ticks (Rhipicephalus (Boophilus) microplus). Negative control group and eight concentrations of eucalyptus oil (0.5; 1; 2; 5; 10; 20; 50; 100%), were used on in vitro trials with engorged female ticks. The efficacy of control ticks was 0; 30.5; 75.5; 91; 100; 100; 100; 100 and 100%, respectively. At the in vivo trial eighteen Holstein cows were allocated to three groups (negative control, eucalyptus oil at 3.5% - level estimated by regression analysis, accounting for 95% efficacy of control ticks on in vitro trial and amitraz at 0.025%). Engorged female ticks were counted before (mean of days -3, -2, -1) and after treatment (1, 2, 3, 5, 7, 10, 14, 21 days). The efficacy control tick was 0; 96.4 and 69%, respectively, at 21 days after treatment. On the 1st and 2nd milked after treatments, physiologic variables were evaluate and milk samples were collected to evaluate organoleptic properties in milk and yoghurt (negative control x phytotherapic treatment). Similar results were found with sensorial acceptance test of milk and physiologic variables.

Organoleptic Assessment and Proximate Analysis of Stored Tilapia guineensis.

The organoleptic and proximate analysis of Tilapia guineensis were assessed at two stored temperatures, -18ºC and 4ºC for 4 weeks. Graded results revealed a general decline in organoleptic properties such as colour, texture, freshness, and taste of the fishes stored at the two temperatures. Proximate analysis revealed a reduction in crude protein and lipid contents and increases in ash and fibre content of the fish at the two storage temperatures. Moisture content decreased in the samples stored at -18ºC but increased in the 4ºC stored samples. pH of fish was found to increase in the two stored temperatures. It was within the acidic range in the -18ºC stored sample but the alkaline range in the 4ºC stored samples. There were significant differences ‘‘P<0.05’’ in the organoleptic and proximate composition of the ice stored Tilapia guineensis within the same temperature and between the two temperatures. The quality of the 4ºC stored sample deteriorated faster than that of the - 18ºC. Thus storage temperature and duration have effects on the nutritional quality of stored fish.