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Liking
Kinds of Liking Terms modified by Liking Selected AbstractsCOMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTSJOURNAL OF SENSORY STUDIES, Issue 5 2009GASTÓN ARES ABSTRACT Just-about-right (JAR) scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products. The aim of the present work was to compare the performance of attribute liking and JAR scales to evaluate consumers' perceived adequacy of flavor and texture of milk puddings. Two groups of consumers were asked to evaluate eight milk desserts using (1) overall liking followed by attribute liking for texture and flavor and (2) overall liking followed by JAR scales for thickness, creaminess, sweetness and vanilla flavor. Overall liking scores were significantly different when JAR scales or attribute liking questions were considered. Texture, flavor and overall liking scores were highly correlated to each other, providing the same information. JAR scales correlated better with the intensity of sensory attributes evaluated by a trained sensory panel, being JAR percentages a reliable tool to study the adequacy of sensory attributes. PRACTICAL APPLICATIONS Results from the present work showed that consumers might not be able to independently evaluate their liking of different sensory attributes of a product. For this reason, the use of attribute liking questions for studying the adequacy of sensory attributes in complex products would not be recommended. JAR scales were better indicators of the adequacy of sensory attributes. Consumers were able to independently evaluate texture and flavor attributes using JAR scales. However, the influence of JAR scales on overall liking scores should be taken into account when including these scales on consumer studies. [source] DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLSJOURNAL OF SENSORY STUDIES, Issue 6 2007JOANNE DELK ABSTRACT The first objective of this research was to determine if elementary school-aged children preferred refined bread to whole-wheat bread. The second objective was to set a series of difference threshold steps that could be used for an intervention to gradually and undetectably increase whole-wheat flour content in a bread roll. We conducted a taste test with 103 elementary school children in which they rated their liking of bread rolls containing various levels of whole wheat. The rolls with lower levels of whole wheat were liked better than the rolls with higher levels. We established difference thresholds for whole-wheat flour in rolls over the range of 0,100% whole wheat using ascending forced-choice tests. From these thresholds, we established the following series of concentrations (%): 1, 2, 5, 7, 10, 14, 21, 26, 32, 38, 47, 59, 72 and 91. PRACTICAL APPLICATIONS The series of whole wheat concentrations we determined can be used in an intervention to gradually increase the whole-wheat content of bread rolls. More broadly, they could be used by any foodservice operation, manufacturer or cook that wants to gradually increase the whole-wheat content of bread or related products and have that increase remain undetected by consumers. This strategy of gradually increasing whole-wheat content has the potential to markedly increase the consumption of whole grains, thus, improving health. [source] Mimicking disliked others: Effects of a priori liking on the mimicry-liking linkEUROPEAN JOURNAL OF SOCIAL PSYCHOLOGY, Issue 5 2010Mariëlle Stel The sharing of bodily states elicits in mimicker and mimickee corresponding conceptualisations, which facilitates liking. There are many studies showing the relatedness of mimicry and liking. However, the mimicry-liking link has not been investigated under conditions in which the mimickee is liked or disliked a priori. In two studies, we examined moderating effects of a priori liking on the mimicry-liking link. Liking was measured via self-report measures (Studies 1 and 2) and behavioural measures using a virtual environment technology (Study 2). Results showed that when participants intentionally mimicked a disliked person, liking for that person was not improved, whereas when participants mimicked a liked person, liking for that person increased. These effects were shown to be mediated by affiliation. These studies not only provided further evidence of a link between mimicry and liking, but also demonstrated that this relationship is moderated by a priori liking. Copyright © 2009 John Wiley & Sons, Ltd. [source] When is Commuting Desirable to the Individual?GROWTH AND CHANGE, Issue 3 2004David T. Ory ABSTRACT Commuting is popularly viewed as a stressful, costly, time-wasting experience from the individual perspective, with the attendant congestion imposing major social costs as well. However, several authors have noted that commuting can also offer benefits to the individual, serving as a valued transition between the home and work realms of personal life. Using survey data collected from about 1,300 commuting workers in three San Francisco Bay Area neighborhoods, empirical models are developed for four key variables measured for commute travel, namely: Objective Mobility, Subjective Mobility, Travel Liking, and Relative Desired Mobility. Explanatory variables include measures of general travel-related attitudes, personality traits, lifestyle priorities, and sociodemographic characteristics. Both descriptive statistics and analytical models indicate that commuting is not the unmitigated burden that it is widely perceived to be. About half of the sample were relatively satisfied with the amount they commute, with a small segment actually wanting to increase that amount. Both the psychological impact of commuting, and the amounts people want to commute relative to what they are doing now, are strongly influenced by their liking for commuting. An implication for policy is that some people may be more resistant than expected toward approaches intended to induce reductions in commuting (including, for example, telecommuting). New creativity may be needed to devise policies that recognize the inherent positive utility of travel, while trying to find socially beneficial ways to fulfill desires to maintain or increase travel. [source] Getting What We Asked For, Getting What We Paid For, and Not Liking What We Got: The Vanishing Civil TrialJOURNAL OF EMPIRICAL LEGAL STUDIES, Issue 3 2004Stephen C. Yeazell The current rate of civil trials may result from two converging trends in civil practice: 20th-century procedural reforms and associated changes in the organization and financing of legal practice. The procedural reforms required greater pretrial investigation of facts, which in turn often required litigants to make regular investments of substantial capital, access to which was facilitated by changes in the organization of plaintiffs' practices. Together, these procedural reforms and changes in practice structure provide a plausible explanation for the observed phenomenon of declining rate and number of civil trials. [source] Consumer Liking of Refined and Whole Wheat BreadsJOURNAL OF FOOD SCIENCE, Issue 7 2007A. 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] Acute Interaction of Baclofen in Combination With Alcohol in Heavy Social DrinkersALCOHOLISM, Issue 1 2009Suzette M. Evans Background:, There is growing evidence that gamma-amino butyric acid-B receptor agonists may be effective in the treatment of alcohol abuse or dependence. The primary goal of this study was to determine the safety of baclofen in combination with alcohol consumption in heavy drinkers. In addition, the effects of baclofen alone, and in combination with alcohol, on subjective effects, cognitive performance effects, as well as alcohol craving, were assessed. Methods:, Eighteen non-treatment-seeking heavy social drinkers (mean of 28 drinks per week), who did not meet the criteria for alcohol dependence participated. All individuals were tested using a double-blind double-dummy design with six 2-day inpatient phases. Baclofen (0, 40, and 80 mg) was administered 2.5 hours before alcohol (1.5 g/l body water or approximately 0.75 g/kg) or placebo beverages, given in 4 divided doses every 20 minutes. Results:, Baclofen, either alone or in combination with alcohol, produced only modest increases in heart rate and blood pressure and no adverse effects were reported. Baclofen did not increase positive subjective effects (e.g., Stimulant effects, Drug Liking) but did increase sedation and impair performance. Even though both baclofen and alcohol impaired performance, for the most part performance was not impaired to a greater extent when baclofen was combined with alcohol. Among this population of nondependent drinkers, baclofen did not alter alcohol craving or alcohol-induced positive subjective effects. Conclusions:, Baclofen alone has minimal abuse liability in heavy social drinkers, and baclofen is relatively well tolerated and safe when given in combination with intoxicating doses of alcohol. [source] INTERRELATIONS AMONG LIKING ATTRIBUTES FOR APPLE PIE: RESEARCH APPROACHES AND PRAGMATIC VIEWPOINTSJOURNAL OF SENSORY STUDIES, Issue 4 2001HOWARD MOSKOWITZ ABSTRACT Liking is a key measure for applied product development. All too often, however, the liking attributes are simply reported, but other than analyzing overall liking ratings no other analysis is done on the ratings. Much more remains for applied product testers to learn from these liking attributes. This paper presents a detailed analysis of the interrelations among different liking attributes for apple pie. It shows that panelists discriminate among samples using different liking scales, but many of these scales correlate with each other creating a great deal of redundancy in the list of attributes. Factor analysis reveals one major dimension for liking of the entire pie, and three dimensions for liking of slices. A different way of analysis shows potentially more utility for developers. A linear model relating overall liking to each attribute liking reveals different slopes, suggesting different importance levels for the attribute liking scales. Furthermore, one can create an integrated liking model. The liking ratings can be combined into a single, overall product model, allowing the researcher to understand how changes in one liking attribute simultaneously affect all other liking attributes. [source] Irrational Wanting and Subrational Liking: How Rudimentary Motivational and Affective Processes Shape Preferences and ChoicesPOLITICAL PSYCHOLOGY, Issue 4 2003Piotr Winkielman People's wanting and liking reactions reflect not only high-level beliefs, but also the operation of rudimentary biopsychological processes. Previous studies suggest that the following wanting and liking processes may be relevant to political behavior: irrational wanting (where wanting is triggered by activation of the brain dopamine system and becomes dissociated from liking); unconscious liking and wanting (where evaluative judgments and behavior are modified without awareness of the eliciting affective stimuli or of the underlying affective response); and fluency-based liking (where preferences are influenced by the ease of stimulus processing). This review suggests how conceptual and methodological tools from affective neuroscience and psychophysiology can refine our understanding of basic affective and motivational processes that shape political attitudes and choices. [source] Sweet preferences and analgesia during childhood: effects of family history of alcoholism and depressionADDICTION, Issue 4 2010Julie A. Mennella ABSTRACT Aim To determine whether depression and family history of alcoholism are associated with heightened sweet preferences in children, before they have experienced alcohol or tobacco and at a time during the life-span when sweets are particularly salient. Design Between- and within-subject experimental study. Participants Children, 5,12 years old (n = 300), formed four groups based on family history of alcohol dependence up to second-degree relatives [positive (FHP) versus negative (FHN)] and depressive symptoms as determined by the Pictorial Depression Scale [depressed (PDEP) versus non-depressed (NDEP)]. Measurements Children were tested individually to measure sucrose preferences, sweet food liking and, for a subset of the children, the analgesic properties of sucrose versus water during the cold pressor test. Findings The co-occurrence of having a family history of alcoholism and self-reports of depressive symptomatology was associated significantly with a preference for a more concentrated sucrose solution, while depressive symptomatology alone was associated with greater liking for sweet-tasting foods and candies and increased pain sensitivity. Depression antagonized the analgesic properties of sucrose. Conclusions While children as a group innately like sweets and feel better after eating them, the present study reveals significant contributions of family history of alcoholism and depression to this effect. Whether the heightened sweet preference and the use of sweets to alleviate depression are markers for developing alcohol-related problems or responses that are protective are important areas for future research. [source] Mimicking disliked others: Effects of a priori liking on the mimicry-liking linkEUROPEAN JOURNAL OF SOCIAL PSYCHOLOGY, Issue 5 2010Mariëlle Stel The sharing of bodily states elicits in mimicker and mimickee corresponding conceptualisations, which facilitates liking. There are many studies showing the relatedness of mimicry and liking. However, the mimicry-liking link has not been investigated under conditions in which the mimickee is liked or disliked a priori. In two studies, we examined moderating effects of a priori liking on the mimicry-liking link. Liking was measured via self-report measures (Studies 1 and 2) and behavioural measures using a virtual environment technology (Study 2). Results showed that when participants intentionally mimicked a disliked person, liking for that person was not improved, whereas when participants mimicked a liked person, liking for that person increased. These effects were shown to be mediated by affiliation. These studies not only provided further evidence of a link between mimicry and liking, but also demonstrated that this relationship is moderated by a priori liking. Copyright © 2009 John Wiley & Sons, Ltd. [source] When is Commuting Desirable to the Individual?GROWTH AND CHANGE, Issue 3 2004David T. Ory ABSTRACT Commuting is popularly viewed as a stressful, costly, time-wasting experience from the individual perspective, with the attendant congestion imposing major social costs as well. However, several authors have noted that commuting can also offer benefits to the individual, serving as a valued transition between the home and work realms of personal life. Using survey data collected from about 1,300 commuting workers in three San Francisco Bay Area neighborhoods, empirical models are developed for four key variables measured for commute travel, namely: Objective Mobility, Subjective Mobility, Travel Liking, and Relative Desired Mobility. Explanatory variables include measures of general travel-related attitudes, personality traits, lifestyle priorities, and sociodemographic characteristics. Both descriptive statistics and analytical models indicate that commuting is not the unmitigated burden that it is widely perceived to be. About half of the sample were relatively satisfied with the amount they commute, with a small segment actually wanting to increase that amount. Both the psychological impact of commuting, and the amounts people want to commute relative to what they are doing now, are strongly influenced by their liking for commuting. An implication for policy is that some people may be more resistant than expected toward approaches intended to induce reductions in commuting (including, for example, telecommuting). New creativity may be needed to devise policies that recognize the inherent positive utility of travel, while trying to find socially beneficial ways to fulfill desires to maintain or increase travel. [source] A Certain Je Ne Sais QuoiHUMAN COMMUNICATION RESEARCH, Issue 2 2005Verbalization Bias in Evaluation People's evaluations of stimuli may change when they verbally attempt to communicate the reasons underlying their judgments. The reported experiments demonstrate the interactive influence of expertise, verbalizability (i.e., the ease with which stimulus features can be linguistically encoded), and appraisal mode in the verbalization bias phenomenon. In Experiment 1, art novices and experts rated their liking of artworks with compositional features that were easy (e.g., figurative,naturalistic) or difficult (e.g., abstract) to verbalize. When asked to verbalize the reasons underlying their judgments, novices assigned lower ratings to abstract but not figurative works. Experts, in contrast, were not influenced by the verbalization manipulation. Experiment 2 explored the possibility that verbalization bias is attributable to a componential appraisal mode that verbalization induces, rather than the specific reasons that people articulate. We found that verbalizing reasons for liking or disliking one abstract work influenced art novices' judgments of a second work for which they did not attempt to verbalize reasons. Moreover, those who merely attempted to verbalize their perceptual experiences also exhibited this contamination effect. The results of both studies suggest that verbalizing the attributes of complex stimuli can significantly alter the way we evaluate these stimuli. [source] Young People's Musical Taste: Relationship With Gender and Gender-Related Traits,JOURNAL OF APPLIED SOCIAL PSYCHOLOGY, Issue 8 2008Ann Colley The present study extended previous findings of gender differences in young people's musical taste by examining whether identification with gender-related expressive or instrumental traits contributes to these differences, and by examining the underlying structure of musical taste by gender. The results confirmed greater liking of heavier contemporary music among men and of chart pop music among women. Gender was a stronger predictor of taste for gender-stereotyped styles than identification with gender-related traits. The structure of style preferences in dimensions relating to mainstream styles varied by gender. Men and participants with higher scores on expressiveness gave higher ratings to more styles. The findings are discussed in relation to gender differences in the use of music and gender-role socialization. [source] Reactions to a Motor-Vehicle Accident in Relation to Mitigating Circumstances and the Gender and Moral Worth of the Driver,JOURNAL OF APPLIED SOCIAL PSYCHOLOGY, Issue 1 2000NORMAN T. FEATHER Male and female students (N= 153) at the Flinders University of South Australia read scenarios describing a motor-vehicle accident that varied mitigating circumstances (driving on a slippery road vs. driving at high speed), gender of driver, and the moral worth of the driver (very dependable and trustworthy vs. not dependable and a bit untrustworthy). Results showed that mitigation affected judgments about the driver's responsibility, seriousness of the offense, driver's deservingness of penalty imposed, harshness of penalty, positive affect about the penalty, and sympathy for the driver, consistent with a social cognitive process model (Feather, 1996c, 1998). Moral worth affected judgments about the driver's moral character, harshness of penalty, and liking and sympathy for the driver. Participants attributed higher moral character to the female driver and also reported more liking for the female driver. There was some limited evidence for an in-group gender bias. [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] EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIESJOURNAL OF FOOD QUALITY, Issue 2010SHENG-DUN LIN ABSTRACT The effects of erythritol on the quality characteristics of Danish cookies were studied. Danish cookies were formulated using erythritol as a sweetener to replace 0, 25, 50, 75 and 100% sucrose. The results showed that Hunter L -values and erythritol contents of cookies increased with increasing erythritol level whereas there was no difference in the moisture, protein, fat, ash and hardness of cookies prepared with sucrose or erythritol. The erythritol was stable during baking. In descriptive analysis, the surface color of cookies became lighter, and the sweetness of cookies became less sweet as erythritol level increased and sucrose decreased. The 50, 75 and 100% erythritol cookies had a cooling sensation. The moistness and hardness of cookies showed no difference among all samples. In hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of cookies prepared with 0, 25 and 50% replacement of sucrose with erythritol revealed no difference. However, lower degree of sensory qualities (except hardness) liking of 75 and 100% erythritol cookies was observed. PRACTICAL APPLICATIONS Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet had been proven to be associated with lipogenesis and obesity. Erythritol is a sugar alcohol and has a good tolerance by humans. It is a noncariogenic, nonglycemic and low-calorie sweetener that is safe for diabetics. In addition, it possesses antioxidant properties. The study explores the possibility of utilizing erythritol to produce acceptable cookies. [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] STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATESJOURNAL OF FOOD QUALITY, Issue 5 2009LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P , 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates. PRACTICAL APPLICATIONS This research aims to study sensory storage time of regular, sugar-free and sugar-free/reduced calorie milk chocolates. It can help food industries to understand storage time of these products as sensory properties for highly stable food products, such as chocolate, usually define shelf life. [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] PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSESJOURNAL OF FOOD QUALITY, Issue 4 2005MARGRETHE HERSLETH ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source] EVALUATION OF ISOMALT AND HYDROGENATED STARCH HYDROLYSATE IN SUGARLESS CARAMEL POPCORN,JOURNAL OF FOOD QUALITY, Issue 1 2002L.G. BECK Five formulations of sugarless caramel popcorn sweetened with different proportions of hydrogenated starch hydrolysate and isomalt were developed. Control and test products were evaluated for changes in physical, chemical and sensory properties over a 3-month storage period at 33C and 50% humidity. Moisture content and water activity values increased for all products, but color values did not change with time. Texture compressibility measurements were highly correlated with liking of texture values gathered from a consumer study. The fonnula with 100percnt; isomalt was liked significantly more by consumers than the other formulas. [source] SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPSJOURNAL OF FOOD QUALITY, Issue 1 2000JAMES F. FALLER ABSTRACT Consumer demand for low-fat "healthy" snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability. [source] Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer AssessorsJOURNAL OF FOOD SCIENCE, Issue 6 2008C.F. Ross ABSTRACT:, During sensory evaluation assessments, visual masking techniques are frequently employed to disguise color differences between samples and minimize perceptual bias. Particularly in wine, the impact of these masking techniques on panelist evaluations has not been well studied. The objective of this study was to study the influence of visual masking techniques on the aroma and flavor assessment of 2 red wines and observe the impact of these techniques on trained and consumer sensory panels. Specific masking techniques included (1) blue wine glass/white illumination; (2) clear glass/red illumination; and (3) clear glass/white illumination. Ten panelists were trained to recognize 7 aroma and flavor attributes, while consumer panelists (n= 80) evaluated attributes and liking. For the trained panel, the visual masking technique affected only perceived spicy flavor of Syrah (P, 0.05), with the clear glass/red illumination resulting in more intense spicy flavor compared to the other 2 conditions. Principal components analysis showed that for the 2 red wines evaluated by the trained panel, red illumination resulted in higher spicy attributes and perceived astringency while wines served in blue wine glasses were higher in perceived astringency. For the consumer panel, red illumination resulted in wines higher in perceived astringency and blue wine glasses resulted in wines higher in perceived flavor liking. These results indicated that the visual masking techniques may influence both trained and consumer panel evaluation of aroma and flavor attributes of red wine. However, beyond red wine, this study makes the larger point that the choice of masking technique does impact sensory evaluations. [source] Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional BreadJOURNAL OF FOOD SCIENCE, Issue 4 2008L.E. Annett ABSTRACT:, Grain from paired samples of the hard red spring wheat cultivar "Park" grown on both conventionally and organically managed land was milled and baked into 60% whole wheat bread. Consumers (n= 384) rated their liking of the bread samples on a 9-point hedonic scale before (blind) and after (labeled) receiving information about organic production. Consumers liked organic bread more (P < 0.05) than conventional bread under blind and labeled conditions. Environmental information about organic production did not impact consumer preference changes for organic bread, but health information coupled with sensory evaluation increased liking of organic bread. Ordinary least squares (OLS) and binary response (probit) regression models identified that postsecondary education, income level, frequency of bread consumption, and proenvironmental attitudes played a significant role in preference changes for organic bread. The techniques used in this study demonstrate that a combination of sensory and econometric techniques strengthens the evaluation of consumer food choice. [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] Consumer Liking of Refined and Whole Wheat BreadsJOURNAL OF FOOD SCIENCE, Issue 7 2007A. 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] Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato JuiceJOURNAL OF FOOD SCIENCE, Issue 9 2004C.D. Goerlitz ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings (P > 0.05), although a significant difference in liking was found between products (P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes (P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal (P < 0.05). In this instance, labeling information had no notable impact on assessments. [source] The importance of exposure for healthy eating in childhood: a reviewJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 4 2007L. Cooke Abstract Children's food preferences are strongly associated with their consumption patterns. Identifying the factors that influence preferences is therefore crucial to the development of effective interventions to improve children's diets. Perhaps the most important determinant of a child's liking for a particular food is the extent to which it is familiar. Put simply, children like what they know and they eat what they like. From the very earliest age, children's experiences with food influence both preferences and intake, and research suggests that the earlier and broader that experience, the healthier the child's diet. Laboratory studies of children's food acceptance have indicated that repeated opportunities to taste unfamiliar foods results in increased liking and consumption. In order to investigate whether these results can be replicated in real-world situations, a series of naturalistic studies testing the efficacy of exposure-based interventions have been carried out. In a school-based study large increases in liking and intake of raw red pepper were seen in 5- to 7-year olds and two further studies, in which mothers used exposure techniques to increase children's acceptance of vegetables, achieved similar results. If future large-scale interventions prove to be successful, training could be offered to health professionals or directly to parents themselves. [source] An investigation into food preferences and the neural basis of food-related incentive motivation in Prader,Willi syndromeJOURNAL OF INTELLECTUAL DISABILITY RESEARCH, Issue 9 2006E. C. Hinton Abstract Background Research into the excessive eating behaviour associated with Prader,Willi syndrome (PWS) to date has focused on homeostatic and behavioural investigations. The aim of this study was to examine the role of the reward system in such eating behaviour, in terms of both the pattern of food preferences and the neural substrates of incentive in the amygdala and orbitofrontal cortex (OFC). Method Participants with PWS (n = 18) were given a food preference interview to examine food preferences and to inform the food-related incentive task to be conducted during the neuroimaging. Thirteen individuals with PWS took part in the positron emission tomography (PET) study, the design of which was based on a previous study of non-obese, non-PWS controls. For the task, participants were asked to consider photographs of food and to choose the food they would most like to eat in two conditions, one of high and one of low incentive foods, tailored to each participant's preferences. For comparison of the food preference data, 12 non-PWS individuals were given one part of the interview. Results Individuals with PWS expressed relative liking of different foods and showed preferences that were consistent over time, particularly for sweet foods. The participants with PWS did give the foods in the high incentive condition a significantly higher incentive value than the foods in the low incentive condition. However, activation of the amygdala and medial OFC was not associated with the prospect of highly valued foods as predicted in those with PWS. Conclusions It would appear that incentive motivation alone plays a less powerful role in individuals with PWS than in those without the syndrome. This is likely to be due to the overriding intrinsic drive to eat because of a lack of satiety in those with PWS, and the impact of this on activity in the incentive processing regions of the brain. Activity in such reward areas may not then function to guide behaviour selectively towards the consumption of high preference foods. [source] | ||||||||||||||||||||||