An attempt has been made to quantify taste using a hydrodynamic oscillator. It has been argued that the hydrodynamic oscillator is an analogue of the taste buds and the amplitude of the electrical potential oscillation obtained from the hydrodynamic oscillator, using a taste stimulant, is an analogue of receptor potential. The data on electrical potential oscillations using different taste stimulants in a hydrodynamic oscillator have been obtained and subjected to fast Fourier transform (FFT) analysis. Correlations obtained between the amplitudes and the relative taste indices and concentrations appear promising and suggest that these may be used for qualitative and quantitative distinction of different taste categories.
The study evaluates the effect of two different packaging materials on storage stability of and instant fruitdairy functional beverage mix. Freeze dried pineapple Lassi (PL) powder was packaged in aluminium laminated polyethylene (ALP) and metallised polyester (MP). Quality changes at elevated temperature conditions (38±1 °C, 33 per cent relative humidity) were evaluated. Shelf life was calculated to be 44 days and 62 days in MP and ALP pouches, respectively. Moisture, water activity, Vitamin C, Lactococci, TBA, colour change and browning index were studied in both packaging materials. ALP was found to be better than MP as samples kept in ALP preserved most of the antioxidant properties. The kinetics of Vitamin C degradation was of first order (K = -0.017, R 2 = 0.99). Moisture content increased and lactococci count decreased during storage.
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