Abstract: Individuals are generally associated with different learning styles, which have been explored extensively in recent past. The learning styles refer to the potential of an individual by which s/he can easily comprehend and retain information. Among various learning style models, VARK is the most accepted model which categorizes the learners with respect to their sensory characteristics. Based on the number of preferred learning modes, the learners can be categorized as uni-modal, bi-modal, tri-modal, or quad/multi-modal. Although there is a prevalent belief in the learning styles, however, the model is not being frequently and effectively utilized in the higher education. This research describes the identification model to validate teacher’s didactic practice and student’s performance linkage with the learning styles. The identification model is recommended to check the effective application and evaluation of the various learning styles. The proposed model is a guideline to effectively implement learning styles inventory in order to ensure that it will validate performance linkage with learning styles. If performance is linked with learning styles, this may help eradicate the distrust on learning style theory. For this purpose, a comprehensive study was conducted to compare and understand how VARK inventory model is being used to identify learning preferences and their correlation with learner’s performance. A comparative analysis of the findings of these studies is presented to understand the learning styles of tertiary students in various disciplines. It is concluded with confidence that the learning styles of students cannot be associated with any specific discipline. Furthermore, there is not enough empirical proof to link performance with learning styles.
Abstract: The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.
Abstract: Goat production is one of the activities included in
integrated farming in the Philippines. Goats are raised for its meat
and regardless of breed the animal is slaughtered for this purpose. In
order to document the carcass yield of different goats slaughtered,
five (5) different breeds of goats to include Purebred Boer and
Anglo-nubian, Crossbred Boer and Anglo-nubian and Philippine
Native goat were used in the study. Data on slaughter parameters,
carcass characteristics, and sensory evaluation were gathered and
analyzed using Complete Random Design (CRD) at 5% level of
significance and the results of carcass conformation were assessed
descriptively. Results showed that slaughter data such as
slaughter/live weight, hot and chilled carcass weights, dressing
percentage and percentage drip loss were significantly different
(P>0.05) among breeds. On carcass and meat characteristics, pure
breed and upgraded Boer were found to be moderately muscular
while Native goat was rated as thin muscular. The color of the
carcass also revealed that Purebred and crossbred Boer were
described dark red, while Native goat was noted to be slightly pale.
On sensory evaluation, the results indicated that there was no
significant difference (P>0.05) among breeds evaluated. It is
therefore concluded that purebred goat has heavier carcass, while
both purebred Boer and upgrade are rated slightly muscular. It is
further confirms that regardless of breed, goat will have the same
sensory characteristics. Thus, it is recommended to slaughter heavier
goats to obtain more carcasses with better conformation and quality.
Abstract: This study aims to examine the sensory quality of
meatballs made from Balinese beef and buffalo meat after the
addition of smoke powder prior to storage at the temperatures of 2-
5°C for 7 days. This study used meat from Longissimus dorsi muscle
of male Balinese cattle aged 3 years and of male buffalo aged 5 years
as the main raw materials, and smoke powder as a binder and
preservative in making meatballs. The study was based on completely
randomized design (CRD) of factorial pattern of 2 x 3 x 2 where
factors 1, 2 and 3 included the types of meat (cattle and buffalo),
types of smoke powder (oven dried, freeze dried and spray dried)
with a level of 2% of the weight of the meat (w/w), and storage
duration (0 and 7 days) with three replications, respectively. The
parameters measured were the meatball sensory quality (scores of
tenderness, firmness, chewing residue, and intensity of flavor). The
results of this study show that each type of meat has produced
different sensory characteristics. The meatballs made from buffalo
meat have higher tenderness and elasticity scores than the Balinese
beef. Meanwhile, the buffalo meatballs have a lower residue
mastication score than the Balinese beef. Each type of smoke
powders has produced a relatively similar sensory quality of
meatballs. It can be concluded that the smoke powder of 2% of the
weight of the meat (w/w) could maintain the sensory quality of the
meatballs for 7 days of storage.
Abstract: In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.
The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.
Abstract: This study evaluated the microbiological quality
and the sensory characteristics of carp fillets processed by the
sousvide method when stored at 2 and 10 °C. Four different
combinations of sauced–storage were studied then stored at 2 or 10
°C was evaluate periodically sensory, microbiological and
chemical quality. Batches stored at 2 °C had lower growth rates of
mesophiles and psychrotrophs. Moreover, these counts decreased
by increasing the heating temperature and time. Staphylococcus
aureus, Bacillus cereus, Clostridium perfringens and Listeria
monocytogenes were not found in any of the samples. The heat
treatment of 90 °C for 15 min and sauced was the most effective to
ensure the safety and extend the shelf-life of sousvide carp
preserving its sensory characteristics. This study establishes the
microbiological quality of sous vide carp and emphasizes the
relevance of the raw materials, heat treatment and storage
temperature to ensure the safety of the product.
Abstract: The study aimed to identify the nature of autistic
talent, the manifestations of their weak central coherence, and their
sensory characteristics. The case study consisted of four talented
autistic males. Two of them in drawing, one in clay formation and
one in jigsaw puzzle. Tools of data collection were Group Embedded
Figures Test, Block Design Test, Sensory Profile Checklist Revised,
Interview forms and direct observation. Results indicated that talent
among autistics emerges in limited domain and being extraordinary
for each case. Also overlapping construction properties. Indeed, they
show three perceptual aspects of weak central coherence: The weak
in visual spatial-constructional coherence, the weak in perceptual
coherence and the weak in verbal – semantic coherence. Moreover,
the majority of the study cases used the three strategies of weak
central coherence (segmentation, obliqueness and rotation). As for
the sensory characteristics, all study cases have numbers of that
characteristics that especially emerges in the visual system.