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Sensory Acceptability (sensory + acceptability)
Selected AbstractsSENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBERJOURNAL OF SENSORY STUDIES, Issue 4 2009MARISA BEATRIZ VÁZQUEZ ABSTRACT The aims of this study were to formulate biscuits with 50% more fiber and 50% less added salt than classic formulations, to describe their sensory characteristics, to measure expectation/sensory acceptability, and to investigate if sensory acceptability for these biscuits was related to the interest in consuming food products with less salt and/or more fiber content. A 2 × 2 factorial design was used to develop four formulations: conventional fiber/conventional salt; conventional fiber/reduced salt; increased fiber/conventional salt; and increased fiber/reduced salt. Differences in the sensory profiles measured by a trained panel were of low magnitude, except for presence and taste of bran. Adolescent and adult consumers evaluated acceptability in three stages: blind with three-digit codes; expectation of the label only; and biscuit + label. The low salt formulations received the lowest scores in the expectation stage, but in the blind and biscuit + label stages acceptability of all formulations was similar. The variables that explained overall acceptance were: measurement stage; formulation salt level; interest in reducing consumption of high salt foods; and interest in consuming bakery products with fiber. PRACTICAL APPLICATIONS Increasing fiber content of biscuits by 40 to 50% helps achieve recommendations to increase fiber intake in daily diets. Also, as biscuits currently on the Argentine and other world markets present two extreme varieties , with or without added salt , formulating a biscuit with 50% less added salt facilitate sodium reduction. In our research we have found that these goals can be achieved without seriously affecting sensory acceptability. We propose the articulation of the necessary strategies with the food industry to market biscuits with less added salt and more fiber for the general population; and the use of these healthier biscuits by institutional food services. [source] Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) FlourJOURNAL OF FOOD SCIENCE, Issue 2 2004R.S. Hall ABSTRACT: Foods containing Australian sweet lupin (Lupinus angustifolius) flour (ASLF) were assessed by consumer panelists (n= 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants (P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread (P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction. [source] Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set CriteriaJOURNAL OF FOOD SCIENCE, Issue 1 2002R. Clark ABSTRACT: Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) kernel fiber. Consumer panelists (n = 44) determined that all these fiber-enriched foods, except orange juice, fulfilled pre-set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber-enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a ,nonintrusive' ingredient in some processed cereal-based foods. For other applications, fiber modification appears worthy of investigation to accomplish ,nonintrusive' fiber enrichment. [source] Production and Shelf Stability of Multiple-Fortified Quick-Cooking Rice As a Complementary FoodJOURNAL OF FOOD SCIENCE, Issue 7 2008S. Porasuphatana ABSTRACT:, Rice-based complementary foods normally contain inadequate amounts of several micronutrients, such as iron, calcium, and zinc. This study aimed at improving the quality of commercially produced rice-based complementary foods. The analysis centered on identifying a rice-based complementary food that is safe, stable, sensory acceptable, and economical in terms of fortificants (iron, calcium, zinc, thiamine, folate) and effectively packaged for industrial production and distribution. Product colors were mostly in green-yellow tone and slightly changed to more yellow during storage. Sensory acceptability was affected by changes in odor and rancidity but not in color. Rancidity scores were low in aluminum foil laminated plastic bags (ALU). Lipid oxidation significantly increased during storage, but at a slower rate when sodium citrate and ALU were used. Color differences of raw products were detected but not in the cooked ones. Mineral and vitamin losses during processing were 2% to 11% and 20% to 30%, respectively, but no losses were found during storage. FeSO4+ NaFeEDTA added with sodium citrate resulted in the most acceptable product for all packagings. The multiple-fortified quick-cooking rice (MFQCR) developed from this study could be a potentially useful tool for combating micronutrient deficiencies among infants and young children in the countries where rice is the staple food. [source] Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored ,Fuji' Apples by Multivariate AnalysisJOURNAL OF FOOD SCIENCE, Issue 9 2004G. Echeverría ABSTRACT: Physicochemical parameters, sensory attributes, and total aroma emission of ,Fuji' apples (Malus×domestica Borkh.) were studied in relation to storage conditions, storage duration, and shelf life period. Commercially ripe fruit were analyzed after 3, 5, and 7 mo of cold storage in normal atmosphere (AIR) (210 L/m3 O2+ 0.3 L/m3 CO2) or under 3 different controlled atmosphere (CA) treatments (10 L/m3 O2+ 10 L/m3 CO2, 20 L/m3 O2+ 20 L/m3 CO2, or 10 L/m3 O2+ 30 L/m3 CO2), after which apples were kept at 20 °C for 1, 5, and 10 d. Data were subjected to partial least square regression (PLSR) analysis. Physicochemical parameters were well preserved throughout storage, especially in CA-stored apples; however, these apples showed lower total aroma emission. Sensory acceptability was also higher for CA-stored fruit after 7 mo of storage, whereas no significant differences were found for shorter storage periods. Accordingly, greater scores in sensory firmness, sensory flavor, sensory acidity, and appearance were observed for fruit stored in 10 L/m3 O2+ 10 L/m3 CO2 after long storage. Two PLSR models were established, 1 for relating physicochemical parameters to overall acceptability, and another for assessing the correlation between sensory acidity and instrumentally measured titratable acidity. The 1st PLSR model indicated that soluble solids concentration, titratable acidity, flesh firmness, and background color of the shaded side have a positive influence on acceptability. The 2nd model indicated that sensory acidity also showed an excellent correlation to instrumentally measured titratable acidity. [source] SENSORY SHELF-LIFE ESTIMATION OF ALFAJOR BY SURVIVAL ANALYSISJOURNAL OF SENSORY STUDIES, Issue 6 2004ADRIANA GÁMBARO ABSTRACT Survival analysis methodology was used to estimate the shelf life of alfajor (a chocolate-coated individually wrapped cake) at 20 and 35C by using results obtained from consumers when asked if they would accept or reject samples with different storage times. Sensory acceptability (measured by consumers), off-flavor (measured by a trained panel) and moisture content were linearly related to time. These correlations were used to estimate values at the shelf-life times calculated for 25 and 50% rejection probability. Survival analysis provided the following shelf-life estimation: 74 days at 20C and 33 days at 35C for a 25% of rejection, 87 days at 20C and 39 days at 35C for a 50% of rejection. An alfajor stored at 20C having an acceptability value below 4.9 (1,9 hedonic scale) and off-flavor intensity above 5.3 (0,10 scale) would be rejected by 25% of the consumers. Chemical data were not good shelf-life predictors. [source] Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfastJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003Stuart K Johnson Abstract The aim of this study was to determine whether lupin kernel fibre (LKF) could lower the glycaemic and insulinaemic responses of bread without reducing palatability. Healthy adults (n = 21) consumed control (white) bread (2.7% total dietary fibre (TDF)) once and LKF bread (8.5% TDF) once, as 50 g available carbohydrate breakfasts, in random order on different occasions. Venous blood samples were taken fasting, then post-prandially over 2 h and analysed for plasma glucose and insulin. Incremental areas under curves (IAUC) for glucose and insulin, glycaemic index (GI) and insulinaemic index (II) were calculated. Sensory acceptability of a control (white) bread (3.5% TDF) and two LKF breads (6.6 and 8.3% TDF) was determined (n = 54). A reduction of 18.8% (P < 0.05) was seen in IAUC for insulin of LKF bread compared with the control (white) bread breakfast. No significant differences were seen in the other glucose or insulin measures. Mean sensory ratings for all breads were ,acceptable', with no significant differences between the ratings of the breads. In conclusion, LKF can be formulated into palatable bread and beneficially influenced the IAUC for insulin. Further studies are required to determine unequivocally whether LKF has beneficial effects on blood glucose and insulin measures. Copyright © 2003 Society of Chemical Industry [source] SENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBERJOURNAL OF SENSORY STUDIES, Issue 4 2009MARISA BEATRIZ VÁZQUEZ ABSTRACT The aims of this study were to formulate biscuits with 50% more fiber and 50% less added salt than classic formulations, to describe their sensory characteristics, to measure expectation/sensory acceptability, and to investigate if sensory acceptability for these biscuits was related to the interest in consuming food products with less salt and/or more fiber content. A 2 × 2 factorial design was used to develop four formulations: conventional fiber/conventional salt; conventional fiber/reduced salt; increased fiber/conventional salt; and increased fiber/reduced salt. Differences in the sensory profiles measured by a trained panel were of low magnitude, except for presence and taste of bran. Adolescent and adult consumers evaluated acceptability in three stages: blind with three-digit codes; expectation of the label only; and biscuit + label. The low salt formulations received the lowest scores in the expectation stage, but in the blind and biscuit + label stages acceptability of all formulations was similar. The variables that explained overall acceptance were: measurement stage; formulation salt level; interest in reducing consumption of high salt foods; and interest in consuming bakery products with fiber. PRACTICAL APPLICATIONS Increasing fiber content of biscuits by 40 to 50% helps achieve recommendations to increase fiber intake in daily diets. Also, as biscuits currently on the Argentine and other world markets present two extreme varieties , with or without added salt , formulating a biscuit with 50% less added salt facilitate sodium reduction. In our research we have found that these goals can be achieved without seriously affecting sensory acceptability. We propose the articulation of the necessary strategies with the food industry to market biscuits with less added salt and more fiber for the general population; and the use of these healthier biscuits by institutional food services. [source] Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptabilityINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2009ADRIANE E C ANTUNES Probiotic buttermilk-like fermented milk in different flavors in versions with sucrose and sucralose were processed in a pilot plant. The Mesophilic Aromatic Culture CHN-22 and Bifidobacterium animalis Bb12 were the cultures employed for fermentation. Physicochemical composition, apparent viscosity, diacetyl content, viability of cultures during storage, and acceptance of product via sensorial analysis were assessment factors. The high viability of the probiotic culture was observed (average 8.08 log cfu/ml) during refrigerated storage (28 days) of buttermilk and good acceptance of the product via sensory test. However, the probiotic culture might have been responsible for the loss of diacetyl, a volatile compound that is a characteristic feature of the product. [source] EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH KOOCHEKI ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source] KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2001M. CHÁFER ABSTRACT The nutritional and health properties of some citrus peel components such as pectin, flavonoids, carotenoids or limonene make interesting developing processing methods to obtain peel stable products, maintaining its quality attributes, increasing its sweetness and improving its sensory acceptability. In this sense, osmotic dehydration represents a useful alternative by using sugar solutions at mild temperature. Kinetics of osmotic treatments of orange and mandarin peels carried out at atmospheric pressure and by applying a vacuum pulse at the beginning of the process were analysed at 30, 40 and 50C, in 65 °Brix sucrose, 55 °Brix glucose and 60 °Brix rectified grape must. Vacuum pulse greatly affected mass transfer behavior of peels due to the greatly porous structure of albedo. So, PVOD treatments greatly accelerate the changes in the product composition in line with an increase in the peel sample thickness. In osmotic processes at atmospheric pressure, sample impregnation occurs coupled with osmotic process, but much longer treatments are required to achieve a reasonable concentration degree which assures sample stability. Low viscosity osmotic solutions seems recommendable in order to promote both diffusional and hydrodynamic transport, in vacuum pulsed pretreatments at mild temperatures. [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] SENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBERJOURNAL OF SENSORY STUDIES, Issue 4 2009MARISA BEATRIZ VÁZQUEZ ABSTRACT The aims of this study were to formulate biscuits with 50% more fiber and 50% less added salt than classic formulations, to describe their sensory characteristics, to measure expectation/sensory acceptability, and to investigate if sensory acceptability for these biscuits was related to the interest in consuming food products with less salt and/or more fiber content. A 2 × 2 factorial design was used to develop four formulations: conventional fiber/conventional salt; conventional fiber/reduced salt; increased fiber/conventional salt; and increased fiber/reduced salt. Differences in the sensory profiles measured by a trained panel were of low magnitude, except for presence and taste of bran. Adolescent and adult consumers evaluated acceptability in three stages: blind with three-digit codes; expectation of the label only; and biscuit + label. The low salt formulations received the lowest scores in the expectation stage, but in the blind and biscuit + label stages acceptability of all formulations was similar. The variables that explained overall acceptance were: measurement stage; formulation salt level; interest in reducing consumption of high salt foods; and interest in consuming bakery products with fiber. PRACTICAL APPLICATIONS Increasing fiber content of biscuits by 40 to 50% helps achieve recommendations to increase fiber intake in daily diets. Also, as biscuits currently on the Argentine and other world markets present two extreme varieties , with or without added salt , formulating a biscuit with 50% less added salt facilitate sodium reduction. In our research we have found that these goals can be achieved without seriously affecting sensory acceptability. We propose the articulation of the necessary strategies with the food industry to market biscuits with less added salt and more fiber for the general population; and the use of these healthier biscuits by institutional food services. [source] SENSORY EXPECTATIONS OF CHILDREN FROM DIFFERENT HOUSEHOLD INCOMES FOR A BRANDED CONFECTIONARY PRODUCTJOURNAL OF SENSORY STUDIES, Issue 2 2006MIRIAM SOSA ABSTRACT The influence of brand and price on the sensory acceptability of alfajor (an individual cake covered in chocolate) among children from different household incomes was measured. Two brands of alfajores, "cheap" and "expensive," were used. A total of 120 children, half from low-income households (LI) and half from medium- to high-income households (M,HI), participated in the study. They tasted the alfajores in three conditions: blind, package-alone and package + product. The LI children were not influenced by brand. For the M,HI children, an assimilation effect was observed. The findings highlight the importance of socioeconomic factors in sensory expectation. In the blind condition, if the price is very high, no matter how much a child likes an alfajor he/she will not buy it. If the price is low, the overall liking will highly influence the choice. Implications of results for manufacturers, money providers and nutritional education agencies are discussed. [source] INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURIJOURNAL OF TEXTURE STUDIES, Issue 2 2009M. L. SUDHA ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source] Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2005M Dolores Álvarez Abstract The effects of freezing temperature (,80, ,40 or ,24 °C) and thawing mode (microwave or overnight at 4 °C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long-term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 °C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at ,80 °C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at ,80 and ,40 °C, which probably reflects the panellists' mixed preferences for air-thawed versus microwave-thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L*/b* value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 °C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at ,40 °C, the product can withstand frozen storage for one year. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||