Consumer Acceptance Test Research Articles

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

AbstractThe physicochemical characteristics, texture profiles and consumer acceptance of rice pan bread with various levels of water roux starter (Tangzhong) were investigated. Water roux starter (1.5–6.0%, flour base) was added to the bread dough. The bread samples containing water roux starter had significantly higher moisture contents and specific volumes (P < 0.05). Water roux starter results in the bread having lower hardness, gumminess and chewiness, but there was no significant difference in cohesiveness and springiness. The results of the consumer acceptance test showed that the subjects were split into two groups; one consumer group (52.3%) preferred the bread with 4.5% and 6.0% (flour base) of water roux starter, and the other group (47.7%) preferred the control sample. Adding water roux starter decreased hardness of the bread so that it met the more than 50% of consumers who preferred soft texture. The textural change by adding water roux starter showed positive consumer acceptance in the rice pan bread.Practical ApplicationsTexture of pan bread is one of key factor for bread quality. Additional ingredients such as glyceryl monostearate, various gums and/or methyl cellulose to make pan bread soft and glutinous are not necessary when water roux starter was applied in rice pan bread. Water roux starter can be applied to other bread making for baking soft and glutinous bread without any additional additives. In addition, water roux starter in the bread was effective in making same volume of bread with few amounts of ingredient, which is beneficial to bakery industry.

Effect of Mahaleb on Cookie Quality

Mahaleb seed has a public use in many areas including bakery industry, especially to soft wheat products to obtain a special odor and texture. In this study, the effect of mahaleb on the cookie quality was investigated in various concentrations. The cookies were evaluated for physical, textural and sensory properties, total polyphenols and antioxidative potential. Scanning electron microscopy indicated that the network was affected. The molecular weight of the proteins changed with mahaleb substitution and detected variation in water extractable to unextractable protein ratio by HPLC. Substitution with mahaleb resulted in a significant increase on the amount of (P < 0.05) protein, total phenolic compounds and antioxidant activity. In consumer acceptance tests, cookies made with 1 and 2% mahaleb were preferred to control and had the highest scores among all the sensory attributes after the sample with 4% mahaleb. Practical Applications Mahaleb seed flour is observed to give a special odor and texture to especially soft wheat products. The quality of cookie which is a primary soft wheat product consumed a lot is affected by mahaleb addition. It is effective in very low substitution rates such as 1–2%. Mahaleb addition resulted in better sensory scores in these rates. The physical, textural, functional and sensory properties of the product were changed by addition of mahaleb. A significant increase on protein rate and antioxidant activity of cookies also reveals that mahaleb has a high potential to be a functional ingredient for the soft wheat product industry. Though, functional ingredients are not generally preferred by consumers; cookies with mahaleb were preferred to control considering all the sensory attributes in consumer acceptance tests.

감잎 분말을 첨가한 쿠키의 품질 특성과 산화방지 활성

박력분 밀가루에 대한 감잎 분말 대체량을 0-4%로 달리하여 쿠키를 제조한 후 물리 화학적 품질특성, 산화방지 활성 및 소비자 기호도에 대한 실험과 조사를 진행하였다. 쿠키 반죽의 pH와 밀도는 감잎 분말 첨가량이 증가함에 따라 유의적으로 증가하였으며(p<0.05), 수분 함량은 유의적인 차이를 나타내며 감소하는 경향을 보였다(p<0.05). 쿠키의 퍼짐성과 손실률은 감잎 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였다(p<0.05). 명도(<TEX>$L^*$</TEX>), 적색도(<TEX>$a^*$</TEX>) 및 황색도(<TEX>$b^*$</TEX>) 모두 감잎 분말의 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였으며(p<0.05), 경도는 유의적으로 증가하는 경향을 보였다(p<0.05). 산화방지 활성을 나타내는 DPPH에 대한 전자공여능 및 ABTS에 대한 라디칼 소거능은 유의적인 차이를 나타내며 증가하였고(p<0.05), 두 지표 간의 상관관계가 매우 높은 것으로 나타났다. 소비자 기호도 검사 결과 색과 부드러운 정도는 1% 첨가군이 가장 높았고, 향과 맛은 대조군, 전체적인 기호도는 2% 첨가군이 가장 높았으나, 대부분 항목에서 대조군과 1% 및 2% 첨가군 사이에서 유의적인 차이가 발견되지 않았으며 감잎 분말의 최적 첨가량은 2%인 것으로 판단된다. 한편 본 연구는 활용 범위가 작아 대부분 폐기되는 농산폐기물인 감잎을 활용하여 고부가가치 상품인 감잎 쿠키를 상품화하는데 필요한 실험적 data를 제공하고 있으며, 따라서 이를 활용한다면 소비자들에게 기능성과 기호성 모두 가진 쿠키를 제공할 수 있을 것으로 생각된다. This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness (<TEX>$L^*$</TEX>), redness (<TEX>$a^*$</TEX>), and yellowness (<TEX>$b^*$</TEX>) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States

Descriptive analysis and consumer acceptance tests were conducted with 10 commercial vanilla ice creams. Aroma (vanilla/vanillin, cooked milk), taste (sweet, bitter), flavour (caramelised, oxidised, metallic) and mouthfeel/texture (astringent, scoopability/manual hardness, degree of ice, smoothness, mouthcoating) showed significant differences among the products. Of the ten ice creams examined in this study, BC (7.10) and EG (6.91) showed the highest overall quality ratings, and the majority of consumers were located around BC and EG by the principal component analysis. Drivers of liking (mouthcoating) and disliking (vanilla/vanillin, bitter, metallic, astringent and scoopability/manual hardness) were identified by partial least‐square regression analysis for vanilla ice creams.

Development of low calorie roasted radish tea beverage with anti-oxidant activity.

A functional radish tea beverage was developed using pressure roasted radish pieces, barley, and cassia seeds. Stevia, short-chain fructooligosaccharides (scFOS), and inverted sugar syrup were used as sugar substitutes. The formula developed for mass production was, pressure roasted radish pieces, barley, and cassia seed teas prepared separately, then mixed (3:1:1, v/v/v). Inverted sugar syrup (54.4 g/L), stevia (0.73 g/L), scFOS (17 g/L), citric acid (0.01%), and vitamin C (0.05%) were added. Sweetness and caloric contents of the roasted radish tea beverage were 6.5°Bx and 19.35 Kcal/100 mL, respectively. Based on consumer acceptance testing (n=60 persons), overall acceptance, taste, and sweetness scores of the roasted radish tea beverage were higher than for a commercially available H tea beverage. Caloric contents were reduced by approximately 23.5% using sugar substitutes. The IC50 value for the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of hot water extracts of dried radish increased 2.5-fold after pressure roasting.

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams

The combined effect of partial salt replacement with modified potassium chloride and high pressure processing (600MPa for 3min at 8°C) on the quality and shelf life of naturally-cured restructured hams was investigated over a 12week storage period. Instrumental, microbiological and consumer acceptability testing was performed.A partial salt substitution with modified potassium chloride adversely affected textural and water binding characteristics of hams and led to a decrease in the consumer acceptance compared to regular salt hams. Celery powder used as a curing agent had beneficial effects on water holding and moisture retention and improved bind of restructured hams; however the consumer acceptability of flavor and aftertaste received significantly lower scores compared to nitrite. No significant differences in all consumer acceptability parameters resulted for hams subjected to HPP compared to non-HPP for all storage periods indicating that HPP can effectively extend shelf-life of restructured ham without compromising eating quality.

Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

BackgroundBeetroot (Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate (). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects.ObjectiveThe aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration.Design and subjectsA beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel.ResultsThe formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (−6.2 mm Hg), diastolic BP (−5.2 mm Hg), and heart rate (−7 bpm).

오미자청을 이용한 쌀가루 sourdough 첨가 식빵의 품질 특성

본 연구는 식빵의 주재료인 밀가루의 일부를 오미자청으로 발효시킨 쌀가루 sourdough로 대체하여 식빵을 제조하여 품질 특성과 기호도를 살펴봄으로써 적정 수준의 쌀가루 sourdough 첨가량을 제시하고자 시도되었다. 쌀가루 sourdough는 오미자청을 이용해 전통적 sourdough 제법을 이용하여, 쌀가루 sourdough를 0% (대조군), 15, 30, 45, 60% 첨가하여 식빵을 제조한 후 pH, 색도, 부피, 질감과 기호도를 측정하였고 SEM을 이용해 식빵의 단면을 촬영하였다. pH는 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 감소하였으며, 색도는 쌀가루 sourdough 첨가량이 증가할수록 백색도, 녹색도 및 황색도 모두 유의적으로 감소하는 경향을 보였다(p<0.05). 부피는 대조군과 15%군 간에는 유의적인 차이가 없었으나 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 낮아졌다(p<0.05). 경도는 쌀가루 sourdough 첨가량과 저장시간이 증가할수록 유의적으로 증가하였으나(p<0.05), 대조군, 15, 30%군 간에는 유의적인 차이가 없는 것으로 보아 쌀가루 sourdough는 노화 억제 효과가 있는 것으로 생각된다. 탄력성은 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였고(p<0.05) 대조군과 15%군간에는 유의적인 차이가 없는 것으로 보아 쌀가루 sourdough를 15%까지는 첨가하여도 밀가루만으로 제조한 식빵이 가지는 탄력성을 유지하는 것으로 생각된다. SEM으로 촬영한 결과 대조군과 15%군의 식빵 단면은 유사한 모양을 보였다. 기호도는 모든 항목에서 대조군, 15, 30%가 유의적(p<0.05)으로 높게 평가되었다. 이상의 결과를 종합하면 오미자청으로 발효시킨 쌀가루 sourdough 15% 첨가한 식빵은 대조군과 비교시 손색이 없는 품질을 기대할 수 있는 것으로 사료된다. 다만 오미자 발효액에 내재된 미생물은 수확 시기나 지역, 배합율, 발효온도, 숙성기간에 따라 sourdough의 품질에 변화를 일으켜 오미자청에 존재하는 미생물에 관한 보완 연구가 필요할 것으로 생각된다. The objective of this work was to examine the effect of rice flour sourdough fermented with omija (Schizandra chinensis) extract on the quality characteristics of bread. Five rice sourdough concentrations (0, 15, 30, 45, and 60%) were used in order to ascertain the best bread composition. Bread qualities were determined by means of physicochemical analysis and consumer acceptability test. The results showed that the dough prepared with 15% rice flour sourdough fermented with omija extract had a positive impact on the bread quality such as volume, hardness, springiness, and consumer acceptability. This study suggests that the rice flour sourdough fermented with omija extract could be added up to 15% without quality changes for making bread.

Sensory quality of lamb following long-term frozen storage

The study analysed the effect of frozen storage duration (FSD) on lamb sensory quality. Trained panel evaluated Longissimus lumborum aged for 1d in unfrozen carcass plus 3d in modified atmosphere packaging on thawed (1, 9, 15 or 21month FSD) or refrigerated (0month FSD) meat. Consumer acceptability test was performed on leg chops (Semimembranosus) kept in the same conditions but those chops for the visual test were retail displayed up to 10d from packaging. FSD differed on texture variables and fresh meat showed intermediate values among thawed meats for trained evaluators. Consumers gave the lowest acceptability to 21months FSD and preferred 1month FSD, being all meats ‘acceptable’. A third of the population scored fresh meat with the lowest acceptance after consumption, although its visual score remained ‘acceptable’ 3d longer than most of thawed meats. As thawed and fresh meats were equally preferred at short display, consumer concerns about thawed meat might be reconsidered.

Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract

&lt;p&gt;Research on the addition of antioxidants to yogurt with ethanolic extract of&lt;br /&gt;Sargassum polycystum has been done. This study aims were to determine the effect of&lt;br /&gt;ethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and the&lt;br /&gt;level of consumer acceptance as well as determine the effect of ethanolic extract of&lt;br /&gt;S. polycystum of chemical composition on yoghurt. S. polycystum was extracted using&lt;br /&gt;ethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested the&lt;br /&gt;antioxidant activity and the chemical compositionas well as consumer acceptance test.&lt;br /&gt;Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;&lt;br /&gt;0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was not&lt;br /&gt;significant (p&amp;gt;0.05) on pH, but significant (p&amp;lt;0.05) to total lactic acid, antioxidant activity,&lt;br /&gt;chemical composition (proximate), and consumer acceptance.&lt;br /&gt;Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumer&lt;br /&gt;acceptance, yoghurt&lt;/p&gt;

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

SummaryThis study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days. Amino nitrogen of the fish sauce increased to 7.35 mg mL−1 by optimisation with response surface methodology (RSM). Results of chemical analysis showed that amino nitrogen, hydrolysis degree, reducing sugar and total amino acids all increased, along with the enhanced antioxidant activity. With regard to biogenic amines, most of the tested biogenic amines decreased after fermentation. Electronic nose test revealed that the odour of the fish sauce became more balanced and favourable after fermentation. In addition, volatile odorant analysis and sensory evaluation showed that no particularly unpleasant flavour ingredient was found in the anchovy fish sauce, and the taste was overall satisfactory. Meanwhile, consumer acceptance test showed that the anchovy fish sauce produced in this study using A. orzyae OAY1 had a high consumer acceptance similar to the commercial anchovy fish sauce. This aerobic fast‐fermentation process provided an efficient method for high‐quality fish sauce production.

염수 농도를 달리하여 제조한 전통 된장의 특성

본 연구는 전통 된장이 최근 혈전용해능력, 피부병, 혈관질환 예방, 면역강화, 항산화 효과, 항암 효과 등의 우수한 기능이 밝혀지고 있지만 식염 함량이 높다는 단점을 가지고 있어 이를 해결하기 위해 저염 된장 제조를 목적으로 염수 농도를 13, 14, 15, 16, 17, 18%로 하여 전통 된장을 제조한 후 수분함량, 식염 함량, 아미노태 질소 함량, pH 및 적정산도, 환원 당 함량을 분석하였으며, 관능평가 묘사분석을 통해 농도별 특성의 강도와 기호도를 측정하였다. 소금물 농도를 달리하여 된장을 제조하고 이화학적 분석을 실시한 결과 염수 농도가 높아질수록 수분 함량과 아미노태 질소 함량은 낮아지는 경향을 보였으나, 소금 함량과 환원당 함량은 염수의 농도가 높아질수록 높아지는 경향을 나타내었다. 각 처리구별 된장의 pH 값은 염수의 농도가 낮을수록 낮아지는 경향을 나타내었으나, 적정산도 값은 염수의 농도가 낮을수록 높아지는 경향을 나타내었다. 소금물 농도를 달리하여 된장을 제조하였을 때 정량묘사분석 결과 된장은 18%가 가장 높은 짠맛을 냈는데 15%, 16%, 17% 처리구가 18%와 짠맛에서 유의적 차이가 존재하지 않았다. 기호도 평가로 보면 된장은 17%와 18%가 유의적으로 가장 많이 선호되었다. 결론적으로 전통된장은 된장 숙성 시작 3개월 후까지 결과를 측정한 바로는 물리화학적 특성이나 관능특성 강도 측면에서 유의차를 나타내지 않는 농도는 16% 이상의 염수로 된장을 제조하였을 때로 16%의 염수를 이용하여 전통 된장을 제조하는 것은 가능할 것으로 보인다. 그러나 기호도 평가 결과와 저장기간에 따른 변화를 고려하여야 할 것으로 판단된다.

The effect of extrinsic attributes on liking of cottage cheese

Preference mapping studies with cottage cheese have demonstrated that cottage cheese liking is influenced by flavor, texture, curd size, and dressing content. However, extrinsic factors such as package, label claims, and brand name may also influence liking and have not been studied. The objective of this study was to evaluate the role of package attributes and brand on the liking of cottage cheese. A conjoint survey with Kano analysis (n=460) was conducted to explore the effect of extrinsic attributes (brand, label claim, milkfat content, and price) on liking. Following the survey, 150 consumers evaluated intrinsic attributes of 7 cottage cheeses with and without brand information in a 2-d crossover design. Results were evaluated by 2-way ANOVA and multivariate analyses. Milkfat content and price had the highest influence on liking by conjoint analysis. Cottage cheese with 2% milkfat and a low price was preferred. Specific label claims such as “excellent source of calcium (>10%)” were more attractive to consumers than “low sodium” or “extra creamy.” Branding influenced overall liking and purchase intent for cottage cheeses to differing degrees. For national brands, acceptance scores were enhanced in the presence of the brand. An all-natural claim was more appealing than organic by conjoint analysis and this result was also confirmed with consumer acceptance testing. Findings from this study can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice.

Influences of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and Kano analysis techniques

Influences of intrinsic and extrinsic factors on consumer liking and purchase intent of orange juice (OJ) products were studied. Two days of consumer acceptance testing was conducted. On day 1 consumers (N=96) evaluated 7 OJ products under blind tasting conditions. On day 2 consumers (N=95) evaluated the same 7 OJ products under informed conditions. Kano analysis (N=98) was conducted to investigate information on the package that drives consumer OJ product satisfaction. Products with high overall sensorial acceptability scores showed minimal brand effects. Similarly, products with low consumer acceptance scores showed minimal brand and package effects, even if a product was clearly labeled as “organic.” Kano analysis was used to identify important information driving consumer OJ product satisfaction. OJ flavor, rather than extrinsic factors, was identified as the driver of consumer liking and satisfaction.

크랜베리 농축액을 첨가한 젤리의 품질 및 항산화 활성

The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content and redness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and they were well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.

흑임자 분말을 첨가한 쿠키의 품질 및 항산화 활성

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P 0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

SENSORY EVALUATION STUDIES PROVIDE GROWERS WITH MARKET INSIGHT

To help growers identify market niches, sensory evaluations were conducted on colored bell peppers. Colored peppers have become supermarket staples and regularly demand premium prices. However, there are many varieties available from which growers may choose. Two consumer-based sensory panels (n=120) were conducted to evaluate the acceptability of six bell pepper cultivars. For the visual appearance test, panelists were asked to evaluate whole peppers based on appearance and how acceptable they thought the flavor of the sample would be. Panelists were then asked to evaluate bell pepper strips for appearance, aroma, texture, flavor, and overall acceptability. A 9-point hedonic scale was used to score responses for both visual appearance and consumer acceptance tests. Fisher’s Protected LSD test was utilized to separate main effect treatment means when significant differences occurred among treatments. The cultivar ‘Colossal’ was the most preferred pepper based on visual appearance alone. ‘Colossal’ is a commercial cultivar that sets green fruit, which eventually turns to red, a familiar color combination for consumers. Panelists’ perceived flavor acceptability, based on visual appearance alone, closely correlated to appearance acceptability. When panelists were presented with strips alone, ratings given for visual appearance of the strips did not follow the same order as ratings for the whole peppers. ‘Valencia’ was found to be more visually acceptable than the other cultivars. Flavor acceptability among cultivars ranged from 6.0 to 6.7 with no difference. The texture of ‘Valencia’ and ‘Colossal’ were most preferred and also received high scores for overall acceptability when all traits were combined. The least preferred cultivars were yellow-fruited ‘Sirius’ and ‘Super Heavy Weight’.

Consumer Acceptance Testing of Prethickened Water Products

This consumer study examined commercially prethickened water products. It included 6 nectar-thick and 6 honey-like ready-to-serve products, divided equally between starch- and gum-thickened. A total of 104 healthy adults provided acceptance ratings regarding their overall preference and liking of taste, texture, and appearance. Results showed a number of statistically significant differences as some products received more favorable ratings than others. Different patterns of liking were noted for starch versus gum-thickened water products. Acceptance ratings are contrasted with measures of viscosity and discussed in relation to factors influencing clinical decisions.

Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits

The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits.

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

AbstractPhysicochemical properties and consumer evaluation of frozen‐cooked rice made in five rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid viscometer analysis, texture measurements and mechanical sensory measurements were conducted. Consumer acceptance test was conducted with 51 consumers. Consumer acceptance ratings were highly correlated with hardness (r = −0.849) and stickiness (r = 0.958) of texture. Toyo taste value was highly correlated with consumer acceptance (r = 0.726), but eating quality measurement was not correlated with consumer acceptance (r = −0.018). Partial least square regression between mechanical parameters and consumer acceptance ratings showed which mechanical measurements have more influence on the determination of consumer acceptance of frozen‐cooked rice. There were two positive instrumental indicators – ratio of cracked kernel and stickiness – and two negative ones – breakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozen‐cooked rice.Practical ApplicationsThere were many mechanical indicators in determining the quality of raw rice and cooked rice. However, there was no study that indicates that mechanical indicators are the key factors representing consumer acceptance of frozen‐cooked rice in the overall aspects of these indicators. Four mechanical indicators – ratio of cracked kernel, stickiness, hardness and breakdown of rapid viscosity analysis – showed higher influence on the consumer acceptance of frozen‐cooked rice. Applying these indicators would reduce the amount of cultivar screening efforts to select proper rice varieties for frozen‐cooked rice processing.