Impact of Product Labeling on Vegan Yogurt Acceptance

The experiment was undertaken at the Estonian University of Life Sciences in 2008. 'Sonata', 'Honeoye' and 'Polka' strawberries were picked into 250-g perforated plastic punnets, cooled down to 3°C during 24 hours and packed as follows: 1) control - punnets covered with perforated lid (natural atmosphere); 2) 30 µm LDPE bag (low density polyethylene, product of Estiko, Estonia); 3) Xtend strawberry bag (Stepac, Israel). Each treatment consisted of 20 punnets. Strawberries were stored for 12 days at 3+/-1°C. O2 and CO2 content was measured in the packages every day. Fruit soluble solids content (SSC), titratable acidity (TA), ascorbic acid content (AAC), total anthocyanins (ACY) and total antioxidant capacity (TAC) were determined at harvest, after 5 and 12 days of storage. Weight of berries with rots was determined and sensory evaluation in hedonic scale was carried out at the end of experiment. CO2 content in MA treatments reached up to 4.7%, which was not high enough for suppressing Botrytis rot - the amount of spoiled fruits in MA packages was not different from the control. The experiment revealed that only 'Sonata' strawberry was suitable for 12 days storage, since both the appearance and taste was appreciated by the assessors. MA packages were efficient in retaining 'Sonata' SSC/TA after 5 days storage, whereas quality parameters after 12 days of storage were not significantly improved by MA. The main quality loss characteristic of strawberry 'Polka' was loss of attractive appearance, whereas taste scores were almost as good as for 'Sonata'. Both MA packages had positive effect on 'Polka' appearance and LDPE film on SSC/TA and AAC. ‘Honeoye’ taste after 12-days storage was not appreciated by the evaluators and MA storage did not improve it. However, ‘Honeoye’ fruit AAC in MA packages was significantly higher than in control punnets.

Aims: This study evaluated the sensory properties and consumer acceptability of orange-fleshed sweet potato and local sweet potato among households of Central and Northern Côte d’Ivoire.
 Study Design: Selection of sweet potato cultivars, determination of nutritional properties, cooking process, and evaluation of hedonic testing and consumer acceptability.
 Place and Duration of Study: Bouake and Korhogo district in Central and Northern Côte d’Ivoire, for three years 2018, 2019, and 2020 (July to November).
 Methodology: Sensory evaluation and acceptability were performed using a nine-point hedonic scale. The relationships between the sensory attributes and the sweet potato cultivars were analyzed using a Principal Component Analysis plot. Biochemical standard methods were used to determine the dry matter, sugar, total carotenoid contents, and mineral composition of sweet potato cultivars tested by the sensory panel.
 Results: All twelve sweet potato cultivars were accepted based on sensory attributes with the different traits of preference. In Bouake district, white (Sanfo Figui 1 and Sanfo Figui 2) and yellow cultivars (Fatoni 2) were most preferred for their texture and yam-like taste, while in Korhogo locality, OFSP (Covington TIB-440060, CIP-199062-1 and Irene) and yellow cultivar (Gotchan) were most accepted because of their attractive appearance and their sweet taste. The OFSP cultivars recorded low dry matter and high sugar content compared to white and yellow varieties. Also, OFSP showed the highest content of carotenoid (181.70 to 351.47 µg/g dw), while local variety recorded low content. All the sweet potato cultivars tested contain mineral components.
 Conclusion: This study shows that the local and OFSP varieties were successfully accepted by the consumer with the different quality traits. The main quality traits that determine consumer preference are appearance, texture, and taste (none or sweet taste). Understanding consumer quality traits can increase the effectiveness of breeding programmes, increase yield and adoption of new varieties.

Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n=98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n=92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.

The Limau Manis Sejahtera Farming Women's Group (KWT LMS) produces processed oyster mushroom products, namely oyster mushroom rendang, which is packaged using transparent plastic and simple labels. The packaging technique and design are still simple and not yet equipped with labels containing complete product information due to the lack of information KWT LMS members possess regarding product shelf life, technique, design and type of packaging. Increasing the knowledge possessed by KWT LMS members is necessary so that the processed mushroom products' packaging has good quality in maintaining the product's shelf life and attracting consumers' attention. The service activities include counselling regarding the importance of product packaging and labelling, providing assistance with packaging tools and practices, improving existing packaging designs, coaching in packaging aspects and further guidance regarding marketing. Extension activities and packaging practices affect increasing KWT LMS members' knowledge about the shelf life of products that have been produced and will be produced, packaging requirements, colour and packaging design requirements and techniques for choosing packaging from those who don't know (average score 1.24-1.29) to be quite knowledgeable (average score 1.24-3.43). The mushroom rendang packaging design with product information labels such as composition, expiry date, benefits, attractive visual appearance, and more suitable materials was also produced to improve the previously used packaging.

The results of the study have far-reaching connotations for both culinary innovation, local agriculture, and the development of new food products. Since various ratios of shredded papaya pulp had no appreciable effects on appearance, flavor, smell, or general acceptability, papaya as an ingredient is found to be very versatile to use within cupcake products. Such versatility makes papaya an apt ingredient to use to blend into pastry products while not compromising on sensorial qualities. Blending is an option to produce more nutritious food products while not compromising sensorial qualities and acceptability. The stark texture contrast underlines the necessity to maximize the content of functional components like papaya pulp. The fact that the ½ cup treatment revealed a peak texture score indicates a specific level of papaya addition where moisture, softness, and mouthfeel are present simultaneously. This finding is particularly relevant to the development of baked goods for the market of healthy and functional foods where nutritional content and sensorial acceptability are most critical to the consumer. Agriculturally, the research confirms the value-adding potential of papaya as an ingredient in locally produced bakery products. Promotion of the utilization of papaya as an ingredient in bakery products can serve to generate further demand for the papaya fruit, to the benefit of smallholder farmers and farm sustainability. This conforms to goals of more enhanced farm-to-market linkages and greater agro-industry innovation in the Philippines and other tropical nations. Finally, the study reaffirms the role of sensory assessment as a critical instrument during food product development. Systematic use of a properly designed assessment method, the Hedonic scale with statistical analysis, provides evidence-based guidance towards developing products to meet consumers' needs. Future possibilities of these results are the development of standards for use of other tropical fruits in bakery and confectionary food, enabling increased utilization of locally produced materials during industrial food production.

ABSTRACT: This performed a technical application of tamarind residues (peel and seeds) in a habitually-consumed food product (cookie) and to verify its sensory and market acceptance. We initially proceeded by preparing the peel flour and roasted seeds by conventional drying. Then, the flours were physico-chemically characterized. Next, the products were prepared; cookies were prepared replacing wheat flour with peel flour (PF0, 15 and 30%), and a second kind of cookie was made by replacing wheat flour with roasted seed flour (SF0, 15 and 30%). Affective tests (hedonic scale, attitude and ordering) and purchase intention were subsequently evaluated to verify sensory acceptability. All cookies generated high energy value. The fiber content was higher in the incorporated formulations compared to the standards. The highest sensorial acceptance mediansfor the peel flour cookies were for the standard cookie and the cookiewith 15% peel flour, which were statistically equivalent. Conversely, the cookie with 30% peel flour had lower medians compared to the others. Other tests also revealed better scores for standard formulations and 15%peel flour. There was no difference in the medians by the hedonic tests, attitude and purchase intentionfor cookies prepared with roasted seeds, presenting scores indicating high sensory and market appreciation. It is concluded that it is possible to incorporate tamarind peel flour and roasted seeds in cookies and add nutritional value, especially at a concentration of 15%.

Experimental research was designed to ascertain the degree of sensory acceptability of sugarcane bagasse chips on appearance, aroma, taste, and texture among the respondents of West Visayas State University – Himamaylan City Campus. Three groups of treatment of sugarcane bagasse chips were examined using a structured sensory evaluation form. The researchers prepared chips in varying proportions (75%) RF, 25% Sugarcane Bagasse (SB); 50% RF, 50% Sugarcane Bagasse (SB); 25% RF, and 75% (SB). Descriptive statistics, namely Mean and Standard Deviation, was used in analyzing the data collected from 47 respondents, twenty (20) student, ten (10) chef, ten (10) parents, seven (7) faculty and staff. Results showed varied levels of acceptability in treatments. The respondents evaluated the product based on 5-point Hedonic Scale. Kruskal-Wallis H test at 0.05 alpha level was applied to Inferential Data Analysis. The results showed that the sensory acceptability in the aspect of Appearance for Treatment A is Very Acceptable, Treatment B is Moderately Acceptable, and Treatment C is Slightly Acceptable. For Aroma, Treatment A and B were Very Acceptable. According to Taste, Treatment A and B were Very Acceptable, whereas Treatment C is Moderately Acceptable. In terms of Taste, Treatments A and B were Very Acceptable, whereas Treatment C is Moderately Acceptable. For Texture, Treatment A is Very Acceptable, Treatment B is Moderately Acceptable, and Treatment C is Slightly Acceptable. These results imply that although sugarcane bagasse chips overall achieved favorable sensory ratings, improvements in aroma and texture, particularly in Treatment C, could greatly enhance consumer acceptability. Accurate knowledge of these sensory acceptability levels is critical for the improvement of product formulations and increasing market appeal. Keywords: Sugarcane Bagasse Chips, Sensory Acceptability, Appearance, Aroma, Taste, Texture, Treatment Groups, Hedonic Scale, Experimental Research, Mean and Standard Deviation.

This study aimed to develop a flour and snack bar using Antipolo fruit seeds (Artocarpus blancoi) as the primary raw material, focusing on phytochemical content, sensory acceptability, physicochemical composition, and nutritional value. A developmental research design with a quantitative approach was employed. The phytochemical analysis revealed the presence of beneficial bioactive compounds, including alkaloids, steroids, flavonoids, and saponins, with the absence of tannins and quaternary bases—indicating potential nutritional and therapeutic benefits with reduced astringency and toxicity.To evaluate the sensory attributes of three snack bar formulations, a hedonic scale was utilized. Data gathered from food technology experts and consumer respondents were analyzed using the median to interpret sensory evaluations, while the mean was used to describe the nutritional and physicochemical properties. A One-Way Analysis of Variance (ANOVA) was employed to determine significant differences in sensory acceptability across formulations. Findings showed that Formulation B consistently received higher median scores for appearance, aroma, taste, texture, and overall appeal, with a statistically significant difference observed among the three formulations.The most preferred formulation exhibited a balanced nutritional profile: 39.07% moisture, 7.56% fat, 1.45% ash, 5.45% protein, and 146.34 mg sodium per 100g. Based on the updated 2016 FDA Nutrition Facts Label and FNRI RENI guidelines, a serving contains approximately 140 calories, 4g fat (5% DV), 75mg sodium (3% DV), 23g carbohydrates (8% DV), and 3g protein (6% DV), contributing 5% of the daily calorie requirement and 4% of protein needs for adult Filipino males aged 19–29. These results affirm the potential of Antipolo fruit seed flour as a sustainable, nutritious, and health-conscious ingredient for innovative snack food development

Marketing activity is a key factor for the success in business. Success or failure of marketing is highly determined by the applied strategy. This research aimed to identify the factors that affect the volume of sales of ASKA Soy Milk and formulate marketing strategies that can be implemented by ASKA Soy Milk industry to increase the sales volume. This research was conduct with descriptive method. Data collected is the primary and secondary data. Sampling was carried out from retailers by using Cluster Random Sampling. The sample of the consumer is taken by Accidental Sampling and the sampling of the competitors is taken by Purposive. Factors that influence the sales volume of ASKA Soya Milk consist of internal factors such as diverse flavors, incomplete label and the simplicity of a packaging, short product durability, discounts for certain purchases, payment systems consignment, transportation for marketing and promotional. External factors that affect the sales volume of ASKA Soya Milk consist of the existence of local and non-local competitors who produce soy milk with a more attractive appearance and durability, the present of better technologies, and consumer loyalty. The strategy can be implemented by ASKA Soya Milk are: optimizing the use of existing marketing transportation, creating variations product size, complete labeling of products, expand the areas of product marketing, giving more alternate promotion, and providing discounts and rebates to consumers.

This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p < 0.05). Nevertheless, vitamin C, polyphenolic compounds, and the antioxidant activity reduced linearly (p < 0.05). The sensory acceptance of blends containing leaf extract, in the hedonic scale, all sensory attributes were positively scored up to 135days. At 180days, the acceptance reduced for rejection. The blended beverage containing leaf infusion had all sensory attributes positively scored up to 90days, with a rating between 6.27 and 7.42. At 135 and 180days, the values were in the indifference region of the hedonic scale or acceptance region. Therefore, the blend with leaf infusion maintained better acceptance during storage when compared to leaf extract beverage. Thus, the blended beverages had good nutritional value and sensory acceptance and were acceptable for up to 135days.

Drying kinetics and sensory characteristics of dehydrated pumpkin seeds (Cucurbita moschata) obtained by refractance window drying

Performance of hedonic scales in sensory acceptability of strawberry yogurt

O objetivo deste trabalho foi verificar o efeito da adição de diferentes teores de gordura (5, 10 e 20%) no processamento, características químicas e aceitação sensorial do embutido fermentado de carne de caprinos. Durante o processamento, foram monitorados o pH e a atividade da água. Nos produtos finais, foram determinadas a umidade, a proteína e a gordura, bem como a aceitação sensorial, por meio de escala hedônica. As médias finais de pH e a atividade de água, na faixa de 5,07 a 5,14 e 0,897 a 0,923, respectivamente, não apresentaram diferença significativa (P&gt;0,05) entre os tratamentos. Os atributos sensoriais estudados não apresentaram diferenças significativas (P&gt;0,05). As diferentes porcentagens de gordura utilizadas no processamento de embutido fermentado de carne de caprinos não afetaram significativamente seu processamento e aceitação sensorial. Em vista do baixo teor de gordura na carne de caprinos, considerou-se como mais adequadas formulações contendo 10 a 20% de gordura.

Spices and herbs improve sensory perception and acceptance of foods in subjects with chemosensory deficits. Our study demonstrated that aromatic spices/herbs greatly influenced the sensory perception of an aromatic myrtle bitter liqueur (Mirtamaro) in consumers with olfactory and gustatory deficits. Mirtamaro was obtained by infusion of myrtle leaves/berries and a blend of Mediterranean herbs/plants. We initially evaluated differences in gustatory and olfactory perception of pure stimuli in controls (n = 158), subjects with hyposmia (n = 111 participants), and hypogeusia (n = 34). Subjects with hyposmia and hypogeusia showed a marked reduction in odor threshold, discrimination, and identification, while a noticeable compromise in the perception of basic taste modalities (bitter, salty, sour, and sweet) was detected in participants with hypogeusia. Then, in a subpopulation (n = 111) we evaluated differences in the perception of odor and taste pleasantness, intensity, and familiarity of Mirtoamaro. No significant differences emerged, by a labeled hedonic Likert-type scale, in the perception of Mirtamaro odor and taste in subjects with hyposmia and hypogeusia compared to controls. All groups described similar bitter liqueur sensory attributes, qualifying the use of aromatic herbs/plants as a strategy to enhance sensory perception and acceptance of foods in subjects with chemosensory deficits.

The Bamboo shoots of the grassy Poacaea family have fibre, potassium and lignans, which are believed to hold anti-cancer, antibacterial, anti-fungal and anti-viral properties, according to agsyt.wsu.edu. There is already a legion of studies, pertaining to the use of bamboo shoots as the main ingredients in baked goods. An example is the Polvoron. This is one of the popular Filipino desserts, especially among young ones. This study presents a new polvoron flavor derived from the bamboo shoot (bayog) powder. The product also underwent nutritional analysis which was conducted by the Food and Nutrition Research Institute Service Laboratory. This study aimed to develop processed bamboo shoot into polvoron along with its sensory evaluation and acceptability among consumers. The researchers used an experimental design for the four treatments with different proportion of bamboo shoot powder for every treatment employed during the evaluation. There were 50 untrained respondents. Respondents were able to select and evaluate the products using the Semantic scale for the colour, taste, texture and odour and hedonic scale and facial hedonic scale for the general acceptability of the product. Results showed that Treatment 3 had the most acceptable treatment with a mean value of 7.95, interpreted as Like Very Much with light brown, pronounced bamboo shoot flavour, moderately smooth texture and moderately detected bamboo odour. Hence the incorporation of powdered bamboo shoots into polvoron is widely acceptable among its consumers.