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Consumer Test (consumer + test)
Selected AbstractsBlue fish burgers: nutritional characterisation and sensory optimisationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2009Rossella Di Monaco Summary In order to reduce waste of marine resources, valorise fishing discards and move towards fish consumption, a new ready-to-cook seafood product was developed. In particular, a chemical investigation on chub mackerel and hake was conducted to the aim of mixing the two fish species to produce nutritionally balanced fish burgers. In addition, to evaluate consumer opinion about these new fresh products and best acceptability of different proportions of mackerel and hake, focus group interviews and consumer test were also performed. The results of the chemical analyses achieved on both selected fish species gave rise to minimally processed fish products with a high amount of chub mackerel, therefore providing the desired nutritional properties and low level of hake in order to obtain firmer and wetter burgers. By means of focus group interviews, the novelty and high level of convenience of the developed fresh commodity was highlighted. Consumer test declared that the most successful sample was that with 70% chub mackerel and 30% hake. [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] Effect of Oxygen-Absorbing Packaging on the Shelf Life of a Liquid-Based Component of Military Operational RationsJOURNAL OF FOOD SCIENCE, Issue 4 2009Carmen Gomes ABSTRACT:, Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO2RB®) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO2RB and regular MRE pouches without the O2 -absorber were conducted for 3 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F) by measuring oxygen concentration (Mocon O2 -analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 °C (80 °F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO2RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 °C (80 °F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO2RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO2RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F). This study clearly shows the benefits of using active packaging technology on retaining nutrition and prolonging shelf life of high-fat, liquid content MRE items. [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] Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory qualityINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010Rodrigo Infante Summary Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30 °C and 60 °C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e-nose). Infusion acceptability was evaluated through a consumer test. All drying treatments on day 0 were grouped together regarding the e-nose determination. ,Floral' descriptors were related to leaves not submitted to store. When the leaves were stored for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the drying method. Infusions prepared with fresh leaves showed the highest acceptability. E-nose could be used as a reliable tool for characterising the quality of aromatic herbs. [source] Blue fish burgers: nutritional characterisation and sensory optimisationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2009Rossella Di Monaco Summary In order to reduce waste of marine resources, valorise fishing discards and move towards fish consumption, a new ready-to-cook seafood product was developed. In particular, a chemical investigation on chub mackerel and hake was conducted to the aim of mixing the two fish species to produce nutritionally balanced fish burgers. In addition, to evaluate consumer opinion about these new fresh products and best acceptability of different proportions of mackerel and hake, focus group interviews and consumer test were also performed. The results of the chemical analyses achieved on both selected fish species gave rise to minimally processed fish products with a high amount of chub mackerel, therefore providing the desired nutritional properties and low level of hake in order to obtain firmer and wetter burgers. By means of focus group interviews, the novelty and high level of convenience of the developed fresh commodity was highlighted. Consumer test declared that the most successful sample was that with 70% chub mackerel and 30% hake. [source] Towards a more systematic analysis of uncertain user,product interactions in product development: an enhanced user,product interaction frameworkQUALITY AND RELIABILITY ENGINEERING INTERNATIONAL, Issue 1 2007Yuan Lu Abstract For highly innovative products the actual product use is often very uncertain. However, the uncertainty/variability in product use and its impact on product reliability has rarely been explored. The mismatch between the anticipated product use and the actual product use can lead to considerable unexpected technical and non-technical reliability risks. However, traditional reliability management techniques focus primarily on managing technical reliability risks. This situation results in an increasing amount of no-fault-found or fault-not-found reports in the highly innovative consumer electronics (CE) industry. Under the time-to-market pressure, it is increasingly important to take into consideration the significant factors that determine product use in the early product development process. In the Software Reliability Engineering (SRE) framework, a top-down approach (operational profile) is used to analyse the product use. However, an operational profile cannot be directly applied to analyse product use for CE products due to the differences between the reliability of software products and that of CE products. This paper proposes an enhanced framework to structurally analyse unexpected user,product interactions for highly innovative CE products. In this framework, the product, user and environmental conditions are used to analyse user,product interactions. This framework has been implemented to analyse user,product interactions by using data from a consumer test of a highly innovative CE product. Copyright © 2007 John Wiley & Sons, Ltd. [source] FORMULATION OF A SOY,COFFEE BEVERAGE BY RESPONSE SURFACE METHODOLOGY AND INTERNAL PREFERENCE MAPPINGJOURNAL OF SENSORY STUDIES, Issue 2010ILANA FELBERG ABSTRACT Coffee consumers (n = 60) tasted and rated samples of a new soy,coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P , 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants. PRACTICAL APPLICATIONS The consumption of soy products has been reported to reduce the risk of several diseases and a number of recent studies have found beneficial health properties attributed to coffee. Considering the current consumer trend for healthier alternatives in food products, we decided to combine the health benefits of these two important Brazilian commodities in a functional beverage. In order to optimize the formulation and maximize sensory acceptance, we performed consumers' tests using response surface methodology. Internal preference mapping and cluster analyses were also applied to provide information on the variability of the consumer individual opinions and segment them in groups of similar preference criteria. [source] | ||||||||||