RESUMO
OBJECTIVE: The aim of this study was to evaluate the diagnostic ability of dental undergraduate students to detect horizontal and oblique root fractures (ORFs) using different imaging techniques. MATERIALS AND METHODS: Nine teeth were selected and randomly divided in three groups in order to create a fracture line without fragments separation: control (without fracture), horizontal root fracture (HRF), and ORF. The root fracture was created using perpendicular force and was confirmed by transillumination. A model with two adjacent teeth was created, and different imaging techniques were performed: conventional periapical radiograph; mesially and distally shifted periapical radiographs; cone-beam computer tomography (CBCT). Twenty students that had participation on dental trauma clinic at the year of 2019 were invited to identify root fractures by a five-point scale: (i) fracture definitely not present, (ii) fracture probably not present, (iii) uncertain whether fracture is present or not, (iv) fracture probably present, and (v) fracture definitely present. Data were analyzed by Kappa test for agreement evaluation. RESULTS: Comparing each student to the gold standard, there was a variation in reproducibility and performance from poor to substantial (0.042-0.667). Reproducibility values ranged from poor to good for all periapical radiographs both in the diagnosis of ORF (-0.33-0.667) and in HRF (0-1). CONCLUSIONS: In CBCT images, the students' ability was lower in HRF detection in comparison with the oblique ones. The students showed limited capacity to diagnose root fractures; however when CBCT was used, the performance was more satisfactory than when periapical radiographs were used.
Assuntos
Fraturas dos Dentes , Tomografia Computadorizada de Feixe Cônico/métodos , Humanos , Reprodutibilidade dos Testes , Estudantes , Fraturas dos Dentes/diagnóstico por imagem , Raiz Dentária/diagnóstico por imagemRESUMO
The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is recognized worldwide for its tradition of producing artisanal cheeses. However, as production is done by hand, great variability exists in the characteristics of artisanal Minas cheese. Thus, it is important to characterize the sensory profile of these products and verify the quality attributes that lead to their acceptance. Therefore, this study aimed to characterize the dynamic sensorial profile of artisanal Minas cheese produced in the Serra da Canastra region through temporal dominance of sensations and sensory acceptance tests and verify the attributes that lead to product quality. We observed that the texture and flavor profile varied among the evaluated artisanal Minas cheeses from Serra da Canastra, some cheeses being more characterized by creamy and soft or hard and firm sensations, whereas others had high dominance rates for crumbly texture. In relation to flavor, salty and bitter tastes were dominant in most cheeses, some also being characterized by a sour taste, and others by buttery and rancid attributes, which indicates a lack of product standardization. However, all samples obtained scores between 6 (liked slightly) and 7 (liked moderately), indicating good acceptability in relation to the texture and flavor of the evaluated cheeses. Moreover, it is possible to infer that creamy and soft or hard and firm are positive attributes for cheese texture, and bitter, buttery, salty, and acid taste drive cheese acceptance. This study provides important information for product standardization, quality improvement, and process origin indications, besides providing quality attributes that meet consumer desires.
Assuntos
Queijo , Paladar , Animais , Brasil , Sensação , Percepção GustatóriaRESUMO
Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.