Taster Status (taster + status)

Distribution by Scientific Domains

Selected Abstracts

Consumer Liking of Refined and Whole Wheat Breads

A. Bakke
ABSTRACT:, Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6- n -propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread. [source]

Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Rosemary I Kobue-Lekalake
Abstract BACKGROUND: Condensed tannins in sorghum are powerful antioxidants, beneficial for health. However, tannin sorghums are believed to be unpalatable. The objective was to determine the influence of 6- n -propylthiouracil (PROP) taster status on consumer acceptability of food from tannin sorghums. Consumers (n = 194) classified by PROP taster status (super, medium and non) evaluated the appearance, flavour, overall liking and texture of sorghum rice from two tannin-free sorghums, PAN 8564 and Phofu, and two tannin sorghums, PAN 3860 (82 g catechin equivalents (CE) kg,1) and NS 5511 (18 g CE kg,1), with high antioxidant activity. RESULTS: The PROP tasters could distinguish differences among the sorghum cultivars varying in tannin content levels, finding PAN 3860 less acceptable than the other sorghums. The non tasters preferred all the cultivars equally, presumably because they could not detect taste (bitter and astringent) differences between the sorghums. With the exception of appearance, tannin sorghum NS 5511 was generally equally preferred by PROP tasters to tannin-free sorghums. CONCLUSION: There appear to some tannin sorghums that are palatable, even to PROP tasters, because the level of tannins is below a sensitivity threshold (ca 20 g CE kg,1). Hence such tannin sorghums could be used to produce acceptable high-antioxidant activity foods. Copyright 2009 Society of Chemical Industry [source]