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Consumer Acceptance (consumer + acceptance)
Selected AbstractsCONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEINJOURNAL OF FOOD QUALITY, Issue 2010J. WALKER ABSTRACT This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60,5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy-based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. [source] QUALITY AND CONSUMER ACCEPTANCE OF AKARA (FRIED COWPEA PASTE) PROCESSED FROM WET- AND DRY-MILLED COWPEA (VIGNA UNGUICULATA) MEAL WITH SPECIFIED PARTICLE SIZE DISTRIBUTIONJOURNAL OF FOOD QUALITY, Issue 3 2007MELISSA A. VANCHINA ABSTRACT Direct quality indicators of cowpea paste and akara produced from traditionally wet-milled peas, and hammer-milled (dry-milled) and freeze-dried (wet-milled) meals were examined in this study. Both meal samples studied were formulated to consist of 65% medium-sized particles and 35% large particles by weight. Particle volume mean diameters (µm) of the three paste samples were not significantly different from one another at the various stages during akara production. Scanning electron micrographs of akara crumb were converted to threshold images and analyzed. There was no significant difference in the amount of air found in the akara samples. Akara produced from both meals was found acceptable by sensory panelists with no significant difference in any of the attributes or overall liking among the three samples. [source] PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTSJOURNAL OF FOOD QUALITY, Issue 4 2006C.M. LEE ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source] Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric AcidJOURNAL OF FOOD SCIENCE, Issue 7 2010K.F. Over Abstract:, Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic impact on the food industry in the form of both damage to industry brand names and losses associated with recalls. Irradiation is a safe and effective means of decontaminating poultry products, but the maximum dose strengths allowed negatively impact poultry sensory quality characteristics. The 1st objective of this study was to investigate the potential interactive inhibitory effects of natural antimicrobials as components of a vacuum-marination in addition to various dose levels of irradiation. Tartaric acid (TA) at 2 levels and grape seed (GS) and green tea (GT) extracts were combined, vacuum-infused into chicken breast fillets, and irradiated at 1, 2, and 3 kGy by electron beam irradiation. The 2nd objective was to use a consumer test group to evaluate TA and plant extract infusion into chicken breast fillets with and without irradiation at 2 kGy on overall impression, flavor, texture, appearance, and tenderness. The results showed that samples vacuum-infused with TA at 37.5 and 75.0 mM and irradiated at 1 kGy significantly reduced Listeria monocytogenes (L.m.) levels by 2 and 3 log CFU/g compared to the control after 12 d of refrigerated storage. Vacuum-infusion of TA at 37.5 and 75.0 mM at 2 and 3 kGy irradiation, reduced L.m. to near nondetectable levels. The addition of TA and GS and GT to chicken breast fillets with and without irradiation did not significantly impact consumer preference, tenderness, appearance, or flavor. The addition of tartaric acid and natural plant extracts to chicken marinades could contribute to the prevention of L.m. contamination. [source] Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn TortillaJOURNAL OF FOOD SCIENCE, Issue 9 2007J.A. Herrera-Corredor ABSTRACT:, The traditional production of corn tortilla has been modified by new processing technologies to make possible a commercial-scale production; this practice has resulted in products having sensory properties different from those produced by the traditional method. There is no published information on sensory attributes driving acceptance and purchase intent of corn tortillas. Identifying sensory drivers for acceptance and purchase intent of corn tortillas will help commercially produce products that satisfy consumers' expectations. A consumer study was conducted to evaluate acceptance and purchase intent of corn tortillas and determine drivers of acceptance and purchase intent of the products. Ten samples of corn tortillas were selected to represent a variety of corn tortillas available in the Mexican market. Three hundred Mexican consumers evaluated acceptability of appearance, color, thickness, rollability, resistance to tearing, aroma, chewiness, taste and aftertaste, and overall liking using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a yes/no scale. Analysis of variance and multivariate analysis of variance revealed that consumers were able to differentiate differences in sensory acceptability among 10 samples. For example, 2 homemade and 1 small commercial-scale samples, with an overall liking score of 6.6 to 6.7, were more acceptable than others. Rollability, resistance to tearing, and chewiness were attributes underlying overall differences among 10 samples. Attributes determining overall acceptance of corn tortillas were chewiness and overall liking. Purchase intent was influenced by overall appearance, rollability, chewiness, taste, and overall liking. This study revealed critical sensory attributes and their weights given by Mexican consumers when making decisions for acceptance and purchase intent of corn tortilla. [source] Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine RiceJOURNAL OF FOOD SCIENCE, Issue 1 2004S. SUWANSRI ABSTRACT: Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U. S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U. S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers. [source] Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceJOURNAL OF FOOD SCIENCE, Issue 3 2003S. Tungkawachara ABSTRACT Biochemical characteristics of fish sauce made from Pacific whiting whole fish and a mixture (1:1) of its byproducts were investigated at 0, 1, 3, and 9 mo. As fermentation time extended, the degree of hydrolysis, total nitrogen content, amino nitrogen content, and hypoxanthine content increased, while inosine content, moisture content, and pH decreased. Degree of hydrolysis was significantly different at 9 mo of fermentation. All cathepsin activities were negligible after 3 mo. Consumer tests showed a nonsignificant difference in overall acceptance between our samples and commercial anchovy fish sauce (P > 0.05). This study demonstrated that surimi byproducts can be utilized as raw material for fish sauce. [source] The CAT model: Extensions and moderators of dominance in technology acceptancePSYCHOLOGY & MARKETING, Issue 10 2008Suzanne A. Nasco Recently, Kulviwat et al. (2007) proposed a new model, Consumer Acceptance of Technology (CAT), that was shown to significantly improve the prediction of intentions to adopt high tech products by integrating affect constructs and an additional cognitive construct into the well-known Technology Acceptance Model (TAM). The purpose of the current study is to examine issues that were beyond the scope of the first article. In particular, the dominance dimension of a fect did not previously show the expected positive effect on attitudes toward adopting technology. The current study clarifies the role of dominance in technology acceptance by uncovering a significant interaction it has with another construct within CAT. In addition, CAT is explored across different types of consumer tasks performed with a high-tech innovation and is expanded by including a measure of social influence felt by the consumer. Finally, the CAT model is further validated using additional statistical analyses not applied in the initial publication. © 2008 Wiley Periodicals, Inc. [source] Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slicesINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 1 2006Lauren K. Maharaj Abstract Consumer acceptability and physicochemical properties of candied osmodehydrated (OD) carambola were evaluated in an effort to increase consumption of the fruit. Fresh carambola slices (Averrhoa carambola L.) were soaked in either 15% or 20% or 25% NaCl brine for 18 h, then in 40 °Brix sucrose for 18 h, followed by 60 °Brix sucrose for 18 h and dried at 55°C for 18 h. Slices soaked in 15% NaCl were most preferred by a focus group. Decreases in pH, total soluble solids (TSS) and increase in salinity were recorded in sucrose solutions after soaking carambola. During osmosis, carambola became less green and more orange-yellow (P < 0.05). The pH of candied OD products varied between 3.62 and 4.16, salinity 16,28 ppt, TSS of 67,70 °Brix and 18.8,20.8% moisture. There were no differences (P > 0.05) in flavour or texture for products brined in 15% NaCl and soaked in either refined white sucrose (RS) solutions or brown unrefined sucrose (URS) syrups, but differences (P < 0.05) in appearance, colour and overall acceptability. Candied RS carambola had higher (P < 0.05) overall acceptability (6.2 , liked slightly to moderately) to products from URS (5.6 , neither liked nor disliked to liked slightly), which was also supported by paired preference testing. Flavour was most liked (P < 0.05) of all sensory attributes. [source] Product attributes, consumer benefits and public approval of genetically modified foodsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 5 2003Ferdaus Hossain Abstract The use of biotechnology in food production has generated considerable debate involving the benefits and risks associated with its use. Consumer acceptance of genetically modified foods is a critical factor that will affect the future of this technology. Using data from a national survey, this study examines how public acceptance of food biotechnology is related to consumers' socioeconomic and value attributes as well as the benefits associated with the use of this technology. Empirical results suggest that consumer acceptance of food biotechnology increases considerably when the use of this technology brings tangible benefits for the public. Consumers with different socioeconomic and demographic attributes have diverging views of food biotechnology only when its use brings specific benefits to them. When the use of genetic technology confers no additional benefit, public attitudes towards genetically modified foods are driven primarily by their scientific knowledge, views of scientists and corporations associated with biotechnology as well as public trust and confidence in government. [source] Consumer acceptance of genetically modified foods.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2005Edited by RE Evenson, V Santaniello. No abstract is available for this article. [source] Consumer acceptance of online auctions: An extension and revision of the TAMPSYCHOLOGY & MARKETING, Issue 7 2008Barbara B. Stern The study extends and revises the original Technology Acceptance Model (TAM) by applying it in the context of online auctions and introducing three new consumer-oriented variables: affinity with the computer, impulsiveness, and risk tolerance. It begins with an examination of eBay, the first and most successful online auction site, to show that its business is the technology that fuels growth and increased profits. The paper then addresses the original cognitive TAM variables, used mostly in business contexts, and then the revision designed to add emotional antecedents suitable to the consumer context. Hypotheses that incorporate all of the variables and the relationships among them are tested in a study of online auction consumer behavior, and support is found for the extended TAM. Findings thus reveal that the TAM is stable across contexts and that additional user variables help explain the acceptance of consumer technology use in personal scenarios. © 2008 Wiley Periodicals, Inc. [source] Is that authentic or artificial?INFORMATION SYSTEMS JOURNAL, Issue 2 2006Understanding consumer perceptions of risk in e-service encounters Abstract. As companies race to digitize physical-based service processes repackaging them as online e-services, it becomes increasingly important to understand how consumers perceive the digitized e-service alternative. We theorize that consumers often perceive e-services as being artificial and non-authentic, and that consumers must perform this assessment when deciding whether new e-services are viable alternatives to traditional service methods. This research investigates whether consumer perceptions of artificiality increase perceptions of e-service risk, which has been shown to hamper consumer acceptance in a variety of online settings. An empirical study operationalized perceived artificiality (PA) within a controlled laboratory experiment that manipulated the risk of a specific e-service class (e-payments). For a specific e-service brand, PA is reduced when the web interface is viewed as easy to use; alternatively, PA is increased when consumers have relatively high risk perceptions about the overall e-service class. Furthermore, consumers who were rated as information technology innovators had lower overall artificiality perceptions, however, exposure to negatively framed e-service efficacy information removed this artificiality reducing effect. The theoretical linkages between PA and perceived risk, and the two antecedents , ease of use and e-service class risk , were confirmed by survey results. The implications of these results for future research as well as the design and marketing of e-services are examined. [source] Product attributes, consumer benefits and public approval of genetically modified foodsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 5 2003Ferdaus Hossain Abstract The use of biotechnology in food production has generated considerable debate involving the benefits and risks associated with its use. Consumer acceptance of genetically modified foods is a critical factor that will affect the future of this technology. Using data from a national survey, this study examines how public acceptance of food biotechnology is related to consumers' socioeconomic and value attributes as well as the benefits associated with the use of this technology. Empirical results suggest that consumer acceptance of food biotechnology increases considerably when the use of this technology brings tangible benefits for the public. Consumers with different socioeconomic and demographic attributes have diverging views of food biotechnology only when its use brings specific benefits to them. When the use of genetic technology confers no additional benefit, public attitudes towards genetically modified foods are driven primarily by their scientific knowledge, views of scientists and corporations associated with biotechnology as well as public trust and confidence in government. [source] INVOLVEMENT OF PEROXIDASE AND POLYPHENOL OXIDASE IN MANGO SAP-INJURYJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2002K. SABY JOHN ABSTRACT Sap (latex) that oozes out from mango during harvest, upon contact with the fruit, causes dark spots (sap-injury) on the peel and reduces consumer acceptance and shelf-life of fruit. In this investigation different components responsible for sap-injury were identified. Mango saps from four Indian varieties were collected and separated into aqueous and nonaqueous phases. Whole sap, aqueous phase and nonaqueous phase were tested for their ability to cause sap-injury (browning) on mangoes. The nonaqueous phase caused maximum injury and the extent of injury caused by nonaqueous phases from different varieties was varied. Limonene, ocimene and ,-myrcene, the major terpenoids identified in saps of Indian varieties, caused injury. Similar type of injury on mangoes was also caused by organic solvents. Damage on Totapuri mango fruit was significantly lower compared to other varieties, whereas Totapuri nonaqueous phase caused injury on all other varieties. The peel of Totapuri variety had very low level of polyphenol oxidase, peroxidase and polyphenols compared to other varieties. Thus, a clear relation was found between the peel polyphenol oxidase, peroxidase activities, the polyphenol content in the peel and the extent of injury. Further, nonaqueous phase applied on peels previously heat-treated at 95C for 5 min, neither caused injury nor showed any enzyme activity. Thus, the results indicated that the terpenoid components of sap and polyphenol oxidase, peroxidase, polyphenols of peel are involved in sap-injury. [source] OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008ZHI-SHENG LIU ABSTRACT Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products. [source] CONSUMER-BASED OPTIMIZATION OF PEANUT-CHOCOLATE BAR USING RESPONSE SURFACE METHODOLOGYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3-4 2005EDITH M. SAN JUAN ABSTRACT The acceptability of the sensory properties of a peanut-chocolate bar was optimized for consumer acceptance using response surface methodology. The factors studied included sugar, peanuts, cocoa powder and a process variable, degree of roast. Twenty-seven peanut-chocolate bar formulations with two replications were evaluated for consumer acceptance (n = 168) for overall liking and acceptance of color, appearance, flavor, sweetness and texture using 9-point hedonic scales. In terms of overall liking, the use of dark-roasted peanuts received the largest number of acceptable formulations when compared to the medium- and light-roasted peanuts. Sensory evaluation indicated that sweetness acceptance was the limiting factor for acceptability. An acceptable peanut-chocolate bar can be obtained by using formulations containing 44,54% dark-, medium- or light-roasted peanuts, 1,4% cocoa powder and 41,55% sugar. [source] CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEINJOURNAL OF FOOD QUALITY, Issue 2010J. WALKER ABSTRACT This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60,5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy-based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. [source] PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTSJOURNAL OF FOOD QUALITY, Issue 4 2006C.M. LEE ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source] POTENTIAL FOR BACTERIAL GROWTH ON THE FRESH CUT TROPICAL SQUASH, CALABAZA (CURCUBITA MOSCHATA), DURING STORAGEJOURNAL OF FOOD SAFETY, Issue 3 2003REBECCA MONTVILLE ABSTRACT Calabaza (Curcubita moschata) is a tropical squash which is gaining popularity as a specialty crop for agricultural producers in the Northeast United States. It is commonly marketed by being cut in half, wrapped in plastic and may be held unrefrigerated until sold. This method of display is essential for consumer acceptance, yet unrefrigerated storage means that some potential for food safety problems exists. Experiments were conducted to determine the potential for bacterial growth during storage of cut calabaza. Freshly cut calabaza contained between 1.3 and 4.7 log10CFU/g aerobic mesophiles. By 10 h, duplicate counts from some samples exceeded 4 log10 CFU/g. After 24 h of room temperature storage, total aerobic plate counts ranged from 5.2 to 7.7 log10 CFU/g. Rapid bacterial growth on cut calabaza stored at room temperature indicates that these products are highly perishable, and may be able to support the growth of pathogenic bacteria, should they be introduced during the slicing process. [source] Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and SournessJOURNAL OF FOOD SCIENCE, Issue 1 2010Carolyn F. Ross ABSTRACT:, Providing consumers with basic taste properties of sweet cherries at point of purchase would allow consumers to make purchase decisions based on fruit's intrinsic sensory attributes. The objective of this study was to develop a model to predict taste-grouping assignation of cherries into the following categories: (1) low sweetness/high sourness, (2) balance between sweetness and sourness, and (3) high sweetness/low sourness. A sensory panel (n,= 10) was trained to recognize sweetness and sourness in 5 cultivars of sweet cherries and assign a taste grouping based on the perceived balance of sweetness and sourness. Four of these same cultivars were then evaluated for sweetness and sourness by a consumer panel (n,= 117) and instrumentally for titratable acidity (TA) and soluble solids concentration (SSC). Results showed that for 3 of the 4 cherry cultivars, the sweetness/sourness balance of the cherries was not significantly different as evaluated instrumentally or by the trained panel. However, the balance determined by the consumer and the trained panel was different for 3 of the 4 cherry cultivars (P,< 0.05). Based on trained panel perceived sweetness and sourness, a multinomial logit model was developed to predict the assignation of cherry taste grouping. The likelihood of group assignment depended on both the perceived sweetness and sourness of the cherry, with taste groupings agreed upon for 3 of 5 sweet cherry cultivars. As previous studies have indicated a positive relationship between cherry sweetness and sourness to consumer acceptance, these groupings show promise for assisting consumers in cherry selection at the point of purchase. Practical Applications: The prediction models proposed in this study suggest that both sweetness and sourness are important in the cherry characterization and the ratio between the 2 attributes may be appropriate for making taste-grouping assignments. These groupings may then be used to provide additional sensory information to consumers to assist them in cherry selection at the point of purchase. [source] Preference Mapping of Commercial Toasted White Corn Tortilla ChipsJOURNAL OF FOOD SCIENCE, Issue 5 2002J.-F. Meullenet ABSTRACT: This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance. [source] Consumer Awareness and Willingness to Pay for High-Pressure Processing of Ready-to-Eat FoodJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2009Doris T. Hicks ABSTRACT:, Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety attitudes and knowledge, and willingness to pay (WTP) for HPP products. The consumer survey was administered by ZoomerangÔ, an online survey clearinghouse. The survey was completed by 1204 adults. Frequencies and crosstabs were calculated on Zoomerang and SPSS used for one-way ANOVA and chi-square analyses. The survey assessed knowledge of HPP, attitudes about new food processing techniques, WTP for HPP foods and demographics. Overall, many demographic characteristics reflected U.S. census population. While traditional methods, that is, canning, freezing, and microwaving were all well recognized by over 80% of respondents, only 8% recognized HPP. Trends indicated an increase in age, education, and income reflected greater food safety knowledge. Regardless of demographics, no survey respondent exhibited knowledge mastery (80%). Given an explanation of HPP and its benefits, 39% of respondents indicated they would be WTP an additional cost, with higher income and education having the most impact. Majority of respondents indicated a WTP of $0.25 to $0.50 regardless of the value of the food product. More respondents were WTP slightly more for a more expensive product. New technologies often encounter a stumbling block in consumer acceptance and processing costs. A consumer's WTP, once they were informed, could encourage industry to look favorably on this technology. [source] CONSUMER PERCEPTION OF IRRADIATED FRUIT: A CASE STUDY USING CHOICE-BASED CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 2 2010ROSIRES DELIZA ABSTRACT Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. PRACTICAL APPLICATIONS This study has important practical implications for Brazilian agribusinesses because it contributes to our understanding of the relationship between market changes, consumer behavior, food products and processing technologies. It has shown that sensory appearance was the key factor influencing Brazilian consumers' choice of papaya, however, more education and information regarding irradiation technology should be provided. The results suggest that irradiation could be used in Brazil and provide a viable alternative to fruit producers. As a consequence, these results are useful for strategic planning of consumer education regarding food irradiation (with emphasis on the benefits of processing and addressing the myths), something which could, eventually, contribute to a more favorable consumer response to the technology. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] THE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008Y.S. LEE ABSTRACT The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness, is a reliable instrumental method. Three different studies were conducted to (1) investigate the adaptation of MORS to an Instron InSpec 2200 tester (InSpec); (2) optimize the number of replications necessary per fillet to obtain a reliable instrumental tenderness mean; and (3) test the efficacy of a blunt version of MORS (BMORS). In study 1, the tenderness of 157 cooked broiler breast fillets was predicted by the MORS performed with both a texture analyzer (MORS standard) and InSpec. The correlation coefficient of 0.95 was reported for the MORS energy obtained from the both tests, indicating that the MORS performed with an InSpec is equivalent to that performed on the more expensive texture analyzer. In study 2, eight shears were taken on each cooked fillet (101 fillets) to determine a recommended number of shears per fillet for the MORS. The composite hypothesis test was conducted considering the average of 8 shears as Y (representative estimated tenderness of a fillet) and the average of 2, 3, 4, 5, 6 or 7 as X (potentials for recommended number of shears). The results showed that the optimal number of replications of the MORS for a reliable estimate of tenderness to be four shears or greater per fillet. A blunt version of MORS (BMORS) was introduced in study 3. A total of 288 broilers (576 fillets) were deboned at eight different postmortem deboning times. Tenderness of cooked fillets was assessed by both the MORS and BMORS on the same individual fillets. Both methods were equivalent in performance for predicting broiler breast meat tenderness, giving a correlation coefficient of 0.99 with all instrumental parameters obtained from both methods. Tenderness intensity perceived by consumers was slightly more highly correlated to BMORS energy (r = ,0.90) than MORS energy (r = ,0.87). The BMORS was recommended to use especially for tough meat because of its better discrimination ability among tough meat. Overall, both the MORS and BMORS were proven to be reliable predictors for broiler breast meat tenderness. PRACTICAL APPLICATIONS The incidence of tough meat has been a major issue the poultry industry faces. Therefore, the need to ensure consumer acceptance and the increased recognition of the importance of tenderness has led to the development of instrumental methods for monitoring meat tenderness. To date, a great deal of efforts has been devoted to the development of such instrumental methods. One promising method is the Meullenet-Owens Razor Shear (MORS). The method has gained in popularity for predicting poultry meat tenderness because of its high reliability as well as simplicity compared with that of other industry standards (Warner-Bratzler shear or Allo-Kramer shear). The MORS is not only as reliable as the industry standards, but also more rapid because of the elimination of the sample cutting steps. The application of the MORS will be of benefit to the poultry industry as it could significantly save labor or time to implement for routine quality control. [source] Polyphenol-rich beverages: insights from sensory and consumer scienceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2009Sara R Jaeger Abstract BACKGROUND: Reaching a go/no-go decision on a product concept early in the innovation cycle can save companies significant resources. The current research is situated within this context. Using polyphenol-rich beverages that were at an early stage in the formulation/optimisation cycle, a number of insights were sought: (1) how acceptable to consumers were these early-stage formulations; (2) what sensory attributes contributed to consumer liking/disliking; and (3) could the disliked sensory attribute(s) be sufficiently masked within the chosen product format? RESULTS: Beverages were formulated according to a 2 × 4 factorial design where one factor varied the polyphenol source and the other sweetness. While consumer acceptability and purchase probability increased with sucrose concentration, the beverages were of below-average sensory quality. Bitterness was identified as a key sensory attribute to focus on in future optimisation efforts. CONCLUSION: A number of approaches exist for masking bitterness and there appeared to be little reason why at least some of the beverages could not be improved to achieve high levels of sensory quality and consumer acceptance. Further, it is suggested that disclosing information about health properties of these polyphenol-rich beverages during consumer testing may further enhance their appeal to consumers. Copyright © 2009 Society of Chemical Industry [source] Chemical and sensory stability of roasted high-oleic peanuts from ArgentinaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2006Valeria Nepote Abstract The purpose of this work was to determine the chemical and sensory stability of roasted peanuts prepared with a high-oleic cultivar, Granoleico (GO-RP), in comparison to a regular cultivar, Tegua (T-RP), from Argentina. Consumer test of fresh products, oxidative stability estimated by chemical indicators (peroxide and p -anisidine values, conjugated dienes and trienes) and descriptive analyses during storage (at 23 and 40 °C) were performed on the roasted peanuts. GO-RP did not differ from T-RP as regards consumer acceptance. Chemical indicator values and oxidized and cardboard flavors showed lower increments for GO-RP than T-RP during storage. Roasted peanutty flavor decreased for both samples at 23 and 40 °C. Using prediction equations, roasted peanuts prepared with kernels of high-oleic contents had shelf lives of 25 (at 23 °C) and 10 (at 40 °C) times longer than those elaborated with normal peanuts. Copyright © 2006 Society of Chemical Industry [source] Nutritionally Enhanced Rice to Combat Malnutrition Disorders of the PoorNUTRITION REVIEWS, Issue 2003Dr. Ingo Potrykus Professor Emeritus Major deficiency disorders, including vitamin A deficiency, are especially common in countries in which rice is the staple food. In response to the devastating effects of vitamin A deficiency, which may include blindness and, even death, "Golden Rice" has been developed to deliver this nutrient to those populations who need it most. The case of Golden Rice is used to demonstrate the challenges of radical GMO opposition, consumer acceptance, and regulation of biotechnology-derived foods. [source] The effect of knowledge types on consumer-perceived risk and adoption of genetically modified foodsPSYCHOLOGY & MARKETING, Issue 2 2007Deon Klerck Scientists have asserted that genetically modified (GM) food offers financial, environmental, health, and quality benefits to society, but the realization of such benefits depends on consumer acceptance of this new technology. Consumer concerns about GM food raise questions about what consumers know about GM food and to what extent this knowledge translates into their evaluations of GM products. The present research empirically examines the effect of both objective and subjective knowledge on perceived risk and, in turn, key consumer behaviors associated with GM food. The results reveal that objective knowledge about GM food significantly reduces performance and psychological risks, whereas subjective knowledge influences only physical risk, and the valence of that impact depends on the level of the consumer's objective knowledge. Furthermore, different risk types enhance consumers' information search and reduce their propensity to buy GM food. The overall findings thus suggest the need for cooperation among government, scientific institutions, and the food industry to foster effective communication strategies that increase consumers' objective knowledge, reduce their risk perceptions, and encourage consumer adoptions of GM technology. © 2007 Wiley Periodicals, Inc. [source] | |||||||||||||||||||