The results of the sensory analysis of cookies formulated with different levels of taro flour substitution (10%, 20%, and 30%) reveal a clear trend: moderate substitution (10%) improves or maintains sensory quality, while higher substitution (20% and 30%) tends to decrease overall acceptability.
A similar study showed an increasing trend in the DPPH free radical scavenging from 15.15 ± 1.17% to 92.14 ± 0.20% which was 6.08 times higher at the end of fermentation [ 42 ].
The results demonstrated an increasing trend in the abundance of the Bacillus and Enterobacter genera over time, while the abundance of the Paecilomyces genus decreased with aging ( Figure 6 ).
The two models were highly significant on the surface, so the validity of the model can be confirmed.
Since the discovery of the plasmid-mediated mcr -1 gene in human and animal isolates in China in 2015, several studies have reported an increasing trend in the coexistence of mcr genes and ESBL/AmpC genes in the same bacterial isolates [ 13 ].
Additionally, a clear trend was observed in which increasing extraction temperature led to a reduction in color intensity, as shown in Table 4 .
Although there is a clear trend toward the valorization of these alternative proteins, the enhancement of process yield and how this macronutrient is affected during extraction have yet to be studied [ 18 ].
As rolling time extended, Rs and D values showed a decreasing trend, with more evident changes in the low-frequency region.
It can be observed that the current exhibited an increasing trend within the range of 3 to 5 μL, reaching a maximum at 5 μL.
A p -value of less than 0.05 was considered statistically significant, and p < 0.01 was considered highly significant. 3.
After CRP substitution, the peak viscosity, trough, and peak time showed a decreasing trend, while the final viscosity initially decreased and then increased.
As the processing temperature increased, the L* value showed a decreasing trend while the b* value exhibited an increasing trend, likely due to the Maillard reaction induced by high temperatures [ 21 ].
The other chemical family found among the volatile compounds, that of the alcohols, differs from other components and has shown an increasing trend depending on the compound, especially during long aging processes of over ten years [ 6 ].
Two-tailed Student’s t -test was used to compare the differences between two groups, p < 0.05 was considered a significant difference (*), and p < 0.01 was classified as a highly significant difference (**). 3.
Regarding the retrogradation enthalpy, the values did not show a clear trend.
With increasing Que concentration in the complex systems, a decreasing trend in Fmax was observed for all samples.
Notably, in contrast to the frequently reported increase in the Firmicutes -to- Bacteroidota (F/B) ratio in obesity and diabetes [ 44 , 45 ], our model showed a decreasing trend in this ratio, although the difference was not statistically significant.
1-Hexanol, a VOC with an odor of freshly mown grass, exhibited a decreasing trend from day 0 to 21, apart from the PA-treated samples, which demonstrated an increasing trend. 1-Nonadecene was abundant in the control samples but present in lower quantities under LAB-treated conditions due to higher acidity, as evidenced by the detection of acetic acid in these samples but not in the control.
Under the control conditions, the total plate count in PBM samples exhibited a decreasing trend from day 0 to day 14 of storage, as 6.96 to 4.76 log CFU/g, respectively.
Both kefir water treatments, however, showed a trend toward reduced abundance of Lachnospiraceae NK4A136 group (Kefir+D-gal: 0.059 ± 0.023; pre-Kefir+D-gal: 0.030 ± 0.006) and Prevotellaceae UCG-001 (Kefir+D-gal: 0.037 ± 0.006; pre-Kefir+D-gal: 0.063 ± 0.031) compared to the D-gal-treated group ( Lachnospiraceae NK4A136: 0.113 ± 0.014, p = 0.125; Prevotellaceae UCG-001: 0.089 ± 0.010, p = 0.271).
However, their total recoveries showed a decreasing trend, primarily attributable to the solubility limitation of pumpkin seed proteins during enzymatic digestion.
On day 12, the carbonyl content in the CK, PE, and GOP 0% groups had sharply increased to 2.06 ± 0.12, 1.92 ± 0.07, and 1.70 ± 0.04 nmol/mg prot, respectively, indicating a pronounced trend of oxidative deterioration.
The salinity ranges between 38.4‰ and 38.9‰ [ 39 ] with a decreasing trend towards north, as a result of the Po River influence.
Nevertheless, our results showed most polyphenols showed a decreasing trend during the intestinal phase, which suggested that some polyphenols were sensitive to soluble oxygen and weakly alkaline environments, leading to their degradation under intestinal fluid conditions.
Particularly, caffeic acid and p -coumaric acid were reported as the main bound polyphenols in PM and FM [ 11 ], showing an increasing trend from 1 to 6 h of fermentation and then decreasing after 6 h.