Consumer Preference Test Research Articles

Improved Production Process Map and Safety of Millet‐Based Fermented Beverage

ABSTRACTThe present study aimed to develop a standardized process map to produce a microbiologically safe and consumer‐acceptable Brukina beverage. Field interactions and observations were employed for the baseline data, while an improved production process was developed and utilized to produce a Brukina beverage. The microbial safety of the new approach was assessed by determining the total coliform, yeast and mold, as well as Staphylococcus aureus. A consumer preference test was conducted to validate the contribution of the improved and hygienic steps to the overall acceptability. The existing production processes for manufacturing Brukina beverage did not embrace Good Manufacturing Practices (GMPs) and as such, the resultant beverage was contaminated with coliforms and S. aureus. Moreover, the sensory characteristics including taste, mouthfeel, viscosity and overall acceptability, were negatively affected. The inclusion of food safety management practices and efficient production steps has a greater tendency of producing microbiologically safe and market‐acceptable fermented millet‐based beverages while safeguarding consumers’ health and satisfaction.

A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond.

Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended.

Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses

Carob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. Carob holds an important place in various cultures, which has been used in baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using carob molasses (CM) with different proportions of locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) and evaluate pH, total soluble solids (TSS), color, viscosity, density, volume increase, and sensorial properties. The darkest color was obtained in sample consisting of LBG and CO while the lightest color was determined in sample with LBG, EW, AM, indicating EW and AM enhanced lightness with bleaching effect. The highest volume increase, about 145%, was observed in sample with LBG and EW. The LBG addition significantly increased the viscosity in all spreadable carob molasses samples (p<0.05). Adding CO reduced the volume and increased the density of samples, which is probably due to lubricating effect of CO on the carob molasses. According to the sensory evaluation, the highest value of color, taste, consistency, spreadability and overall acceptability was determined in sample including CM, LBG, EW, CH, and AM. Consumer preference test was confirmed that same sample was the first choice with 20.77% preference score. Sensorial values of color and consistency had significant effect on overall acceptability with a correlation coefficient of 0.93 (p<0.05). With its appealing physical and sensorial property, spreadable carob molasses can be a healthy option.

Yellowness of egg yolks influences consumer preference for eggs in Ghana

The present work evaluated β-carotene content, colour (L*, a*, b*), and consumer preference for egg yolks from chicken, guinea fowl, and quail, sampled from intensive or semi-intensive rearing systems in Ghana. The β-carotene content of guinea fowl yolk was almost seven times greater (p < 0.001) than that of chicken and quail yolks. The yellowness of guinea fowl yolk (82.18; p < 0.01) was approximately 1.5 and 1.3 times greater than that of chicken and quail yolks, respectively. A consumer preference test showed a significantly greater score (5; p < 0.001) for guinea fowl than for the other egg types. The yellowness of egg yolks had strong positive relationship with β-carotene content (r = 0.943; p = 0.216) and consumer preference (r = 0.995; p = 0.064). Therefore, enhancing the yellowness of egg yolks on the Ghanaian market, especially those from chicken, could lead to increased egg consumption in Ghana.

Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC)

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (<i>F</i> =248.38, <i>p</i> <.001). The moisture content also decreased significantly (<i>F</i> =3.151, <i>p</i> < .05). However, the volume (<i>F</i> =9.556, <i>p</i> <.01) and specific volume (<i>F</i> =11.15, <i>p</i> <.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (<i>F</i> =12.616, <i>p</i> < .001), while the yellowness (b) value decreased significantly (<i>F</i> =4.550, <i>p</i> <.01). Regarding the crust, the L values (<i>F</i> =3.791, <i>p</i> <.01) and b values (<i>F</i> =7.000, <i>p</i> <.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (<i>F</i> =4.706, <i>p</i> <.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (<i>F</i> =45.237, <i>p</i> <.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

Pengembangan produk teh kulit buah kopi dari tiga klon kopi robusta

Coffee skin is a waste from green coffee production as much as 40-45% which has the potential as a source of natural antioxidants. The diversity of local Robusta coffee clones in West Lampung as raw materials for the processing of coffee products provides a variety of coffee skins which are thought to have strong antioxidant activity which is useful as a functional drink for coffee skin tea (cascara).The aims of the study werestudy aimed of the study were to identify the sweetness level of coffee cherries skin from three local coffee robusta clones (rope, huerona, and srintil), identify antioxidant activity, test consumer preferences, and calculate the added value of coffee skin tea (cascara). The research method uses DPPH antioxidant activity analysis, consumer preference test (organoleptic hedonic test), and the calculation of added valueadded value calculation using the Hayami method. The results showed that the antioxidant activity of the Rope clone had strong antioxidant activity, the cascara drink on the level of aroma, taste, and liking for cascara tea found no difference between samples based on analysis of variance, but. Still, the cascara drink from the Rope clone had a darker color. The added value generated by the cascara is IDR 27,941 per kilogram of raw materials used

PENGEMBANGAN BUSANA BERSILUET H DENGAN HIASAN 3D

The purpose of this study was to develop party wear and find out the preferences of female consumers on H silhouette party dresses with 3D sequin decorations. This research is a Research & Development research. This study uses the 4D Thiagarajan development model, namely: define, design, development, and dissemination. The data collection method in this study was an online Google form questionnaire with 52 respondents. Data analysis techniques using descriptive statistics. The results of the study were: 1) The realization of an H-silhouette party dress made of satin and organza with 3D sequin decoration, 2) Consumer preference test for party dresses 90.4% were very interested in the 3D form of decoration on party clothes, 87.7% of respondents were interested in the placement decoration, 83% of respondents were interested in the choice of satin and organza, 82.7% of respondents were interested in the H silhouette of party dresses, and 81.5% of respondents were interested in the use of white bones in party dresses.

Why Gender Matters in Breeding: Lessons from Cooking Bananas in Uganda

This study examined the gender-differentiated trait preferences of cooking banana (matooke) for farmers and consumers in Central Uganda to inform banana-breeding strategies. Women and men banana farmers might have differing production objectives, norms, and values which drive decisions on which varieties to adopt and grow. However, breeders rarely consider this in their variety development programs, leading to lost opportunities for equitable breeding. An exploratory sequential mixed-method approach was used to obtain a richer understanding of the trait preferences of women and men, which explains the acceptability of cooking bananas. Consumer preference tests for the candidate banana varieties and released hybrids were also conducted. The results showed that the universal attributes for variety selection were bunch size, taste, resistance to pests and diseases, drought tolerance, food texture/softness, maturity period, and finger size. Men appreciated agronomic and market-related traits, such as tolerance to drought and poor soils, bunch size and compactness, maturity period, and shelf life, while women valued processing and cooking traits such as flavour, food colour, ease of peeling, finger size, and agronomic traits such as plant height. These are plausible attributes for the gender-responsive breeding of bananas. The findings highlight the need to redesign the banana-breeding pipeline and process in Uganda to deliver varieties with attributes desired by women and men along this commodity value chain. A participatory demand-driven and gender-responsive process involving stepwise selection criteria that commences with quality traits followed by production traits while integrating gender-specific preferences should be employed to ensure the acceptability of cooking banana hybrids by women and men end users. This requires integrating different disciplines, including social scientists and gender experts, along the entire breeding process for more inclusive products and equitable outcomes.

Quality and Flavor of ‘Aliza’ Fruit: A Unique Pomelo × Mandarin Hybrid

‘Aliza’ is a new pomelo × mandarin hybrid (Citrus maxima, cv. Red Chandler × Citrus reticulata, cv. Ora) developed by the Israeli citrus breeding program at the Volcani Institute. Here, we aimed to characterize the quality and flavor of ‘Aliza’ fruit as compared to other commercial citrus fruit, specifically pomelo (C. maxima), grapefruit (Citrus paradisi), orange (Citrus sinensis) and mandarin (C. reticulata). ‘Aliza’ fruits have a similar size as grapefruits, but have a thinner peel and a unique yellowish/golden color. ‘Aliza’ fruits are completely seedless and have especially high juice contents. They also have a unique, highly preferred flavor, characterized by high sweetness and moderate bitterness and acidity, with strong citrusy and tropical fruity aromas. Sensory analyses conducted with the aid of a trained panel and an electronic tongue revealed that the flavor of ‘Aliza’ fruits is different from the flavors of other citrus species. Consumer acceptance and preference tests revealed that ‘Aliza’ fruit are highly appreciated and favored. The aroma volatile profile of ‘Aliza’ fruit was somewhat similar to those of pomelo and grapefruit, but very different from those of orange and mandarin. Overall, ‘Aliza’ fruits can be distinguished from other citrus fruits by their unique color, high juice content and exceptional, unique flavor.

Consumer Preference Analysis of Phalaenopsis Orchid Variety

The majority of new Phalaenopsis orchid varieties circulating in Indonesia are still imported from abroad. To limit imports, orchid breeders was trying to produce new crossbred varieties that were needed by orchid producers and lovers in Indonesia. Before being distributed to orchid lovers, a consumer preference test was conducted to find out which orchid varieties were favored by consumers. In this regard, the aim of the study was to assess consumer preferences of Phalaenopsis orchid variety. The survey was carried out online on June 20-27, 2022, among 215 respondents from DKI Jakarta and West Java, with questionnaires distributed personally via social media links (WhatsApp). Respondent selection was done by simple randomization (simple random sampling). The Chi Square test was used to analyze the data. The results showed that there is sufficient evidence to reject H0 and accept H1. Candidate varieties of Phalaenopsis 1 (Puspita Devi Agrihorti) are preferred over other varieties. There is a considerable variation in the distribution of preferences between the candidate variety and the comparison variety of Phalaenopsis. The implication of this research was that the existence of new varieties of orchids can reduce our dependence on Phalaenopsis orchid varieties from abroad.

Sensory characteristics of meat from rabbits fed concentrate diets containing Brassica oleracea outer leaves and Musa paradisiaca leaves

Two separate experiments were conducted to investigate the effect of incorporating levels of Brassica oleracea outer leaves and Musa paradisiaca leaves on sensory characteristics of rabbit meat. In each experiment, forty-eight (48) eight-week-old rabbits were randomly allotted to four treatments of concentrate diets with 0, 10, 20 and 30% inclusion levels of Brassica oleracea outer leaves and Musa paradisiaca leaves. Six rabbits were randomly selected from each treatment group and used for sensory evaluation at the end of a 12-week feeding period. Muscle samples were collected from the longissimus dorsi of the carcasses, pan-fried using 300 ml of Frytol® vegetable oil at 170ºC for 10 minutes. Thirty evaluators conducted the sensory evaluation according to the consumer acceptance and preference testing technique on a nine-point hedonic scale comprising appearance, flavour, colour, mouth-feel, taste, texture and overall acceptability. Generally, the sensory characteristic scores for the meat samples support the evaluators’ acceptability of the meat from rabbits fed the various diets. However, in specific terms, meat from rabbits fed diets containing 10 and 30% Brassica oleracea outer leaves and 20% Musa paradisiaca leaves tended to have higher sensory scores over meat from rabbits fed diets of the other inclusion levels of the leaves in the sensory attributes measured. The results of the study also suggest that feeding concentrate diets containing Brassica oleracea outer leaves and Musa paradisiaca leaves at 30% inclusion level resulted in the production of rabbit meat at a lower cost than feeding concentrate diets alone and acceptable to consumers.

카무트를 활용한 타르트 개발 및 품질 특성

In this study, we developed a tart by adding kamut (Triticum turanicum Jakubz) powder and assessed its quality characteristics. Kamut is an ancient grain from Egypt. As the content of the kamut powder in the tart increased from 0% to 60%, the crude fat content decreased, and the moisture, ash, and dietary fiber content increased significantly. The content of minerals, such as iron, manganese, magnesium, calcium, and selenium, was the highest in the tart containing 60% kamut powder. The total phenol content started to increase in tarts containing over 30% kamut powder and was highest in the tarts containing 60% kamut powder. DPPH radical scavenging activity showed a significant increase in the tarts with 45% kamut powder compared to the other groups, and it remained significant in tarts with up to 60% kamut powder (67.06±0.67 TEAC μmol/g). In conclusion, as a result of the consumer preference test, it is judged that it is most suitable to add 45% of the kamut powder content when making tarts with kamut powder added.

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3.

Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.

Impact ofBotrytis cinerea‐infected grapes on quality parameters of red wine made from withered grapes

Background and Aims Modification of important odorants induced by Botrytis cinerea has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated. Methods and Results Cabernet Franc grapes from Ontario were dried to 28.0°Brix and fermented with either non-botrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the B. cinerea wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (n = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference. Conclusions Inclusion of 10% B. cinerea infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking. Significance of the Study Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.

Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu

Jack bean (Canavalia ensiformis), Indonesian local bean, has a high content of protein and great potential either for substituting or overcoming the shortage of imported soybean in tofu production. However, an appropriate coagulant in a proper amount is needed to make tofu with acceptable characteristics. This study set out to investigate the appropriate type and concentration of coagulant. The experiment was carried out by using GDL (glucono delta lactone) and nigari as coagulants with concentration levels of 0.25; 0.5; 0.75 and 1%. Some quality parameters such as yield, color, texture (hardness, cohesiveness, chewiness, springiness), and microscopic structure of tofu were observed. Consumer preference tests on aroma, color, taste, texture, and overall acceptability were directed to determine tofu with the best characteristics. The result showed nigari at concentration level 0.75% delivered the most preferred tofu for consumers.

Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L.

Traditionally, cheese is made from animal milk and had been introduced a long time ago. The increasing demand for cheese has caused a substantial commercialise production that led to animal exploitation and environmental pollution. Henceforth, this study aims to produce and characterise Cheddar Cheese-like attributes made of coconut cream from Cocos Nucifera L. The shelf life analysis, colour analysis used Chroma Meter CR-410, pH value analysis, meltability analysis, and sensory evaluation were conducted through the meltability test, descriptive test, paired comparison test and a consumer preference test. The results illustrated that shelf life is extended below danger zone temperature, and there is a distinct colour of Cheddar Cheese-like colour compared to regular cheese. The Cheddar Cheese-like managed to mimic the effect of melting cheese and was accepted by most of the respondents based on the appearance (93.3 per cent), aroma (86.7 per cent), taste (93.3 per cent), texture (73.3 per cent), and consistency (86.7 per cent) characteristic. Subsequently, preferences analysis shows 56.7 per cent of the respondents prefer Cheddar Cheese-like over the regular cheese. Therefore, based on the result, this study concludes that coconut milk can be an alternative to producing a cheese-like product that will benefit the consumer of different diet and allergies and at the same time preserve the environment for sustainability reason.

1H NMR metabolic profiles as selection tools of new mandarin cultivars based on fruit acceptability

Aqueous pulp extracts of 8 mandarin cultivars produced in Uruguay, including four commercial lines and four of their crosslinks under development, were characterized through untargeted 1H NMR-based metabolomics. The spectral features identified through this approach proved the uniqueness of each mandarin metabolome. The stability of the chemical make-up through different harvests, the evolution of the metabolome towards full fruit maturity, and the character transference from parents to their hybrids were evaluated using multivariate analysis, with the 1H NMR signals of sugars and tricarboxylic acids being the most relevant ones. The relationship between sugar sweetness power and citric acid content found in each variety correlated well with independent consumer preference tests of the mandarin cultivars under investigation. Since it is based on readily measurable chemical parameters, this chemometric model could be employed to reduce the number of samples presented to sensory panels during the early and time-consuming selection stages of new mandarin cultivars.

Consumer preference for some genotypes of ornamental chili (Capsicum spp.) population F2

The experiment was conducted to determine the characteristics of ornamental chili plants from several genotypes in the F2 population by consumer desires. This research performed using a single plant method. The planted community consists of all the elders (P) and crossing results. This study uses survey techniques and questionnaires as research aids in obtaining ornamental chili character information that is the public likes. Consumer preference test results (I) against 14 genotypes show that the average consumer most wants TR 23 x TR 25U (1) in some of the characters tested: the leaf color, habitus, and fruit color characters. Genotype TR23 x TR 25U (1) has a dark green leaf color character with a scale of 5 based on the IRRI Leaf Color Chart, a compact habitus, and has two color changes in the fruit, green-red and purple-red. Based on the results of the consumer preference test (II) on four genotypes, it shows that there is no difference in the average value of consumer preferences in the genotypes TR 23B x Ayesha (3), TR 25U, and TR 25 x Ayesha (2) in the characters tested.

Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda

Crowdsourced citizen science is an emerging approach in plant sciences. The triadic comparison of technologies (tricot) approach has been successfully utilized by demand-led breeding programmes to identify varieties for dissemination suited to specific geographic and climatic regions. An important feature of this approach is the independent way in which farmers individually evaluate the varieties on their own farms as “citizen scientists.” In this study, we adapted this approach to evaluate consumer preferences to boiled sweetpotato [Ipomoea batatas(L.) Lam] roots of 21 advanced breeding materials and varieties in Ghana and 6 released varieties in Uganda. We were specifically interested in evaluating if a more independent style of evaluation (home tasting) would produce results comparable to an approach that involves control over preparation (centralized tasting). We compiled data from 1,433 participants who individually contributed to ahome tasting(de-centralized) and acentralized tastingtrial in Ghana and Uganda, evaluating overall acceptability, and indicating the reasons for their preferences. Geographic factors showed important contribution to define consumers' preference to boiled sweetpotato genotypes. Home and centralized tasting approaches gave similar rankings for overall acceptability, which was strongly correlated to taste. In both Ghana and Uganda, it was possible to robustly identify superior sweetpotato genotypes from consumers' perspectives. Our results indicate that thetricotapproach can be successfully applied to consumer preference studies.

Mutu dan Tingkat Penerimaan Konsumen Abon Ikan Layang (Decapterus sp.)

Mutu dan tingkat penerimaan konsumen pada abon ikan bervariasi dan menjadi salah satu pertimbangan utama dalam komersialisasi abon ikan. Informasi mengenai olahan ikan layang hasil tangkapan nelayan di Kepulauan Spermonde Selat Makassar masih terbatas. Penelitian ini bertujuan untuk menentukan karakteristik mutu dan tingkat penerimaan konsumen abon ikan layang yang diolah pada skala rumah tangga. Penelitian terdiri dari dua tahap yaitu preparasi dan pembuatan abon ikan layang dilanjutkan dengan analisa mutu (proksimat, kadar logam berat) dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa abon ikan layang mempunyai karakteristik mutu sebagai berikut: kadar air 3,84-4,60%, abu 5,35-5,66%, protein 36,39-37,39%, lemak 36,54-36,60%, serat kasar 5,66-7,90%, karbohidrat 9,22-10,87%, TPC 2,40-3,05 x 103 CFU/g, Cu 5,12-9,05 ppm, Mg 457,72-881,92 ppm, Zn 19,93-42,85 ppm. Tingkat penerimaan konsumen terhadap abon ikan layang rata-rata adalah netral, sedang abon ikan komersial disukai konsumen. Abon ikan layang telah memenuhi persyaratan sesuai SNI kecuali parameter kadar lemak.