Consumer Preference Test Research Articles

CHEMICAL AND ORGANOLEPTIC PROPERTIES CHARACTERIZATION OF RICE ANALOG MADE FROM MOCAF, BANANA OR CORN WITH ADDITION OF MUNG BEAN FLOUR

Rice analog made from locally available flour is one of food diversification to reduce rice consumption. Locally available flour that could be used to make rice analog is mocaf, kepok banana and corn. This study aims to formulate and analyses characteristic of rice analog made from mocaf, kepok banana and corn with addition of mung bean flour. This study using laboratory analysis and consumer preference test. This study divided into three stages; 1. Formulation of rice analog; 2. analysis of chemical characteristic of rice analog; 3. consumer preference test to the rice analog. Observed parameter are chemical characteristic consist of water content, protein, carbohydrate, fat and fiber while the organoleptic characteristic is color, aroma, texture and flavor. Observed data were statistically tested using analysis of variance. The study showed that utilization of mocaf, kapok, banana and corn to make rice analog produce rice analog with different color and texture. The best formula to produce rice analog based on organoleptic test is formula using mocaf flour 80% with mung bean flour 20%. Chemical analysis of rice analog using mocaf flour were protein content 8.24%; fat 0.73%; carbohydrate 77.97%; fiber 1.87%, water 9.72% and ash 1.47%. Organoleptic test showed that consumer preference towards rice analog made from modified cassava flour (mocaf) higher than other rice analog.

Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties

Pumpkin (Cucurbita maxima) leaves (PL) are popular indigenous vegetables consumed in Malawi and a large majority of consumers in sub-Saharan Africa. The vegetables are seasoned with peanut (Arachis hypogaea) flour and the dish is known as nkhwani otendera in Chichewa, the local language in Malawi. However, peanuts are prone to contamination with Aspergillus flavus, a fungus that produces aflatoxin. Blanching of peanuts followed by sorting is effective in the control of aflatoxin. Nevertheless, blanched peanut products are novel to most consumers in the country. This study assessed the acceptability of traditional cooked pumpkin leaves (PL) seasoned with peanut flour from blanched, deskinned and raw peanuts of different varieties. Five peanut varieties (CG7, Chalimbana, Malimba, Mkaziamakwiya and Nsinjiro) were blanched, deskinned and used whole to process peanut flour resulting in fifteen different treatments. Traditionally prepared PL seasoned with the peanut flour were analysed using descriptive sensory analysis and consumer preference testing. Analysis of variance (ANOVA) and principal component analysis (PCA) were used to identify sensory attributes that characterized the products. Peanut variety and peanut flour processing method affected colour, aroma and presence of speckles in the vegetables. PL seasoned with blanched peanut flour were light green, had a roasted peanut aroma, softer cooked texture and were the most liked by consumers. Overall, consumers liked PL seasoned with peanut flour processed from Mkaziamakwiya, Chalimbana, and CG7 peanut varieties significantly more (P ≤ 0.05) than Nsinjiro and Malimba varieties. From the treatment perspective, the PL seasoned with blanched peanuts were significantly liked more (P ≤ 0.05) than deskinned or the raw peanuts.

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

Combining thermization and evaporative cooling toward milk freshness preservation at the smallholder farm level

AbstractThermization and low‐cost evaporative cooling have been seamlessly combined (evakuuling process) to preserve milk freshness for next day market. For proper regulation, a more exact profile of thermized milk in the hands of smallholders is needed. The purpose of this paper was to establish the milk quality‐profile of “evakuuled” milk. Thermization was done using temperatures between 55 and 70°C. Evakuuled milk quality‐profile (total viable and psychotrophic microbial counts, fat, protein, and pH) was compared to chilled and fresh milk. A consumer sensory test was also performed to evaluate consumer preference. The results showed that the quality‐profile of milk thermized at 65°C, followed by evaporative cooling (evakuuled) was indistinguishable from chilled and fresh milk. A consumer preference test scored evakuuled, fresh and chilled milks on average equal in terms of taste, appearance, aroma, and general acceptability.Practical applicationsThe finding of evakuuled milk having the same quality attributes as fresh or chilled milk and meeting consumer preference in terms of aroma, taste appearance and general acceptability has potential practical significance. These results provide evidence in support of inclusion of evakuuled milk in the East African raw milk standard.

Intertwined: What makes food and wine pairings appropriate?

This study sought to identify sensory attributes of appropriate food and wine pairings and relate them to balance, consumer liking, sensory complexity, and expected price. A descriptive analysis panel (n = 8) evaluated four Australian Shiraz wines along with four complex food samples, yielding 16 wine and food combinations. Based on the sensory profiles, distinct food and wine pairings (n = 6) were selected for consumer preference tests, comprising a real life, pseudo-three course meal with two wines. According to American consumers (n = 108), in the most appropriate pairings, flavour intensities increased and wine taste attributes changed in relation to individual components. Appropriate pairings positively correlated with liking, sensory complexity, and expected price to pay, and negatively with balance as a slight wine dominance was preferred. Pairings had an increase in liking and sensory complexity over the individual wine but not the food component. To account for individual variability, consumers were segmented by their liking of the pairing. Key drivers of successful pairings across consumer clusters were similar to the average consumer results, however, the preferred pairings differed by cluster. The findings suggest, the quality of food and wine pairings might be better measured with a combination of direct (dominance/balance, appropriateness of pairing) and indirect methods (sensory complexity, liking), instead of a single scale, and consumer segmentation may better account for the variability of results. The outcome of this study enhanced the understanding of the relationship between consumer behaviour and food and wine pairings.

Preliminary study of natural dyes application on batik

Batik is an Indonesia cultural heritage. In general, batik dyeing uses synthetic dyes, which can cause problems in health and the environment. Therefore, the exploration of natural dyes is needed to apply to batik. This study aimed to determine the quality of batik used natural dyes based on the types of plants and the types of leaves. Natural dyes were extracted using a heating method with a water solvent. Natural dye sources took from glodogan tiang (Polyathea longifolia), teak (Tectona grandis L. F), angsana (Pterocarpus indicus), and mango (Mangifera indica) leaves. The types of leaves were fresh and fallen leaves. The natural dyes applied as a dye of batik with tunjung fixation material. Test on the result of batik dyeing used the color difference test (L* a* b) and consumer preference test with parameters of color intensity, batik neatness, and clarity on batik motif. Determining the importance level of the batik quality parameters used the Analytical Hierarchy Process method. Then the selection of the best treatment alternative was made using the Expectation Value method. The results of the study shown that the best treatment was batik with natural dyes from fallen leaves of teak. That caused dye of teak fallen leaves can bound more tightly than other leaves.

Relative preference mapping (RPM) – A novel approach for simultaneous 2D relative scoring of difference and liking to identify consumer preference for innovative wine styles

At Australian wine shows, public tastings after formal judging provide an efficient condition for consumer preference testing to identify wine styles that are both liked and innovative. The aim of this study was to devise a method to conveniently obtain that information. We developed a new method, relative preference mapping (RPM), based on projective mapping and using relative scoring, to make the task cognitively less demanding. Using wine consumers, we tested the concept of a two dimensional (2D) labelled map to identify an innovative product and determined the level of difficulty in using a map scale.. The RPM method highlighted innovative wine styles – those wines that were simultaneously liked and considered different to a reference (gold medal wine). Liking results from the RPM method were similar to results from the traditional 9-point hedonic scale, providing validity for the preference component of the new method. RPM conveniently and simultaneously identifies preferred and innovative wine styles in a 2D product map, a unique contribution that no other scale is capable of achieving.

The results of consumer preference testing of popular apple cultivars at the end of the storage season

The results from 23 tasting sessions of experienced evaluators that took place during the last decade in May are presented in 4 periods which lasted 5 years except for the first one, which was seven-years long. The winner of the first testing period was ‘Bohemia’, ‘Meteor’ was the winner of the second period and ‘Admiral’ was the top rated in the remaining two testing periods. Across all the years, ‘Meteor’ had the highest total punctual value, but it was only about 0.4 points higher than ‘Admiral’. In the next sequence, they were followed by the cultivars ‘Andera’, ‘Rubin’ and ‘Andego’. In the aroma evaluation, ‘Andera’, ‘Gold Bohemia’ and ‘Topaz’ were the best. ‘Admiral’, ‘Gold Bohemia’ and ‘Andera’ were the top rated in flesh consistency. ‘Admiral’, ‘Angold’ and ‘Andera’ were the best in juiciness. ‘Gold Bohemia’, ‘Admiral’ and ‘Meteor’ had the highest values of the general taste. ‘Admiral’, ‘Angold’ and ‘Meteor’ were the most attractive.

Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County

Previously, porridge has been cereal based, consumed as a beverage or weaning food. Malnutrition among children has necessitated inclusion of legumes and roots in an effort to boost nutrient density. Therefore, the current study aimed at identifying the most acceptable porridge based on different food ingredient combination. Composite porridge flour included legumes (soybean, groundnut, and lablab), cereals (finger millet, sorghum, maize, and wheat), pseudocereals (pumpkin seed, buckwheat, and amaranth seed), and roots (cassava and arrowroot). New composite porridge flours were formulated using Nutrisurvey linear programming software. Different composite flours formulated to target either school-going children or a family setup were subjected to sensory analysis and the consumer preference test. Eight new formulations were developed. Buckwheat, wheat, and arrowroot were eliminated, maize and lablab content (%) were reduced, and cassava and finger were increased in the new formulations. A total of 149 participants composed of men (30.9%) and women (69.1%) aged between 11 and >60 yrs were interviewed. Newly formulated porridges were more preferred to the previous porridge formulations on color (40–54.2%), smell (40–52.4%), taste (41.5–47.5%), texture (58.3%), viscosity (35.4–45.8%), and overall acceptability (35–54.2%). The most cited reason for liking or disliking a particular porridge was taste (38.9%) and texture (32.2%), respectively. However, all the sensory attributes positively correlated with overall acceptability. Increased finger millet and cassava proportions in the newly formulated composite porridge flour highly influenced their high acceptability. Thus, consumer acceptability of new products is key for their adoption.

UTILIZATION OF FLAVOR NETWORK ANALYSIS FOR A NEW RECIPE IN MARMARA REGION

Natural flavor compounds give natural taste and odor characteristics to the food ingredients. According to food pairing theory, ingredients that contain higher number of shared flavor compounds go well together in a dish. In this study, flavor network analysis was used to create a new food in Marmara Region by evaluating the ingredient pairs based on number of shared compounds. A new dessert with four main ingredients, rice, milk, bean and figs that shared higher number of flavor compounds was formulated. Among the flavour compounds, eight of them were common in all four ingredients and they interestingly had similar taste and odor characteristics which showed how flavor pairing worked well in design of new dish. According to 9-point hedonic scale of consumer preference test, 80% of 20 panelists extremely liked the dish. Knowledge on flavour science and food pairing theory will pave the way to create highly preferable food formulations.

Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.).

Hibiscus sabdariffa and Camellia sinensis are traditionally consumed as beverages and are good sources of health-promoting phenolic compounds. The objective of this work was to use response surface methodology to develop an optimized functional beverage with high total phenolic content, antioxidant capacity, and acceptable for potential consumers. Optimum infusion conditions were 4.9 g of hibiscus calyces or C. sinensis leaves/100 ml of water at 26 ℃ for 291 min. These conditions yielded a total phenolic content of 14.80 ± 1.4 and 33.02 ± 0.34 mg gallic acid equivalents/100 ml for hibiscus and green tea, respectively. The optimized beverages were combined in a 7:3 (hibiscus:green tea, v/v) ratio; a consumer preference test showed that this combination had an acceptable taste according to untrained panelists. A chromatographic analysis showed that this formulation contained flavonoids, phenolic acids, and anthocyanins as its main components. Our data suggested that hibiscus and green tea phenolic compounds were efficiently extracted using near-ambient temperature water for prolonged times, contrary to routine methods (high temperature, short time). Our method also preserved antioxidant capacity, possibly by avoiding chemical changes/degradation due to high temperatures. This process can be used to produce organoleptically acceptable functional beverages that deliver a varied phenolic compound profile to the consumer.

Effects of chia (Salvia hispanica L.) seed roasting conditions on quality of cookies

Our aims were to analyze physical changes and antioxidant properties of chia seeds roasted under various conditions (160–200°C, 5–15 min) and to investigate the effects on quality characteristics of cookies. Weight loss and water-holding capacity rapidly changed after roasting at 180°C. Fatty acid composition showed no significant change, while antioxidant activity of roasted seeds increased. Cookies were prepared by replacing 3% of flour with roasted chia seeds (180°C, 0–15 min). Baking loss, hardness, and brightness were inversely proportional to roasting time. Roasting of chia seeds affected texture and sweetness scores in a consumer preference test.

Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

The goal of this study is to remove bitterness of cold pressed grapefruit seed oil by adsorbent treatments. The oil is treated with amberlites XAD7, IR120, and IRA400 resins, and natural zeolite, sepiolite, and montmorillonite at 3% (w/w) level. Oil physicochemical properties, oil flavonoid, phenolic acid and phytosterol compositions, oil sensory descriptive analysis, oil consumer preferences as well as properties of the adsorbents are determined. The largest surface area, pore radius, pore volume, and oleic acid adsorption capacity are observed for natural sepiolite, zeolite and XAD7 amberlite. Adsorbent treatment usually reduced oil viscosity, free acidity, and soap content. In removal of flavonoids, natural sepiolite, zeolite and XAD7 resin are the most successful. Reductions from 3.0 to 60.0% are quantified. Phytosterol composition is not changed significantly by adsorbent treatment. Quantitative sensory descriptive data shows that natural sepiolite at first, followed by natural zeolite and amberlite XAD7 reduced bitterness and throatcatching scores almost by half, but consumer preference test results shows that these reductions were not enough for consumers to accept the taste/flavor of the treated oils. Hence, bitterness removal from grapefruit seed oil still remains as a research challenge.Practical Applications: To utilize cold pressed grapefruit seed oil for direct human consumption, the inherent bitterness needs to be removed. This study shows that almost half levels of sensorially perceived bitterness could be removed by natural sepiolite, zeolite, and amberlite XAD7 adsorbents. Although consumers find the treated oils still bitter, the treated oils could be used in formulated food preparations or in blend with other vegetable oils.Cold pressed grapefruit seed oils are treated with various adsorbents to remove bitterness, and then evaluated by analytical techniques and sensory evaluations.

The use of acid whey for the production of yogurt-type fermented beverages

Acid whey is a by-product of cheese-making industry, which, in comparison to rennet whey, has less favourable processing properties and thus it is more difficult to utilize. The aim of the study was to evaluate the quality of yogurt-type fermented beverages based on acid whey. In the beverages production yogurt bacteria cultures Streptococcus thermophilus and Lactobacillus delbruecki ssp. bulgaricus (YO-MIX, Danisco, Denmark) were used. The production process included combining of pasteurized acid whey with UHT milk, unsweetened condensed milk or skimmed milk powder. Milk was incorporated to beverages in order to enrich casein content and obtain product with quality characteristics similar to fermented milk drinks. Moreover, the beverages were supplemented with oligofructose and whey protein concentrate WPC 35. The products were stored under refrigerated conditions (5±1°C) for 21 days. During the storage, an assessment of physicochemical properties and sensory characteristics was carried out. In addition, the beverages were evaluated in consumer preference test. The study showed, that by combining of acid whey with milk it is possible to obtain a products similar to yogurt, although their characteristics were influenced by the composition and storage time. During storage period, the acidity increased and acetaldehyde content decreased. Moreover the deterioration of sensory properties was observed. Consumer preference test indicated, that the best sensory properties had beverages from whey and condensed milk.

Acidification process and properties of soft cheese made from cow milk using different starter cultures

An experiment was conducted in Haramaya University Dairy Technology Laboratory to evaluate the effect of starter cultures on physicochemical, textures and consumer preference of soft cheese made from cow milk. Cow milk inoculated with cultures XPL-2 and CHN-22 resulted in slower acidification time than cow milk inoculated using cultures STI-12, RST-743 and R-707. Soft Cheese (SC) made using culture R-707 gave lower pH (4.52) and higher titratable acidity (1.04%). Higher cheese yield (18.08%), fat (18.48%), protein (16.18%), total solids (40.53%) and ash (2.73%) were obtained from cow milk SC made using culture STI-12. Instrumental analysis showed that SC of higher firmness (5.50 N) and brittleness (4.56) were obtained from cheese made using culture R-707, whereas higher (-0.18 N) adhesiveness was recorded from using culture XPL-2. Except color and appearance, consumer preference of taste, aroma and over all acceptance were significantly (P<0.05) affected by inoculation of cultures. In a conclusion, inoculations of commercial starter cultures influence the physicochemical, texture and consumer preference test of cow milk SC.

Formulation Optimization of Cookies from Different Levels of All- Purpose, Soybean (Glycine max (L) Merr) and Nami (Dioscorea hispida Dennst) Flour

Cookies can be considered as a nutrition-vehicle for children since it can be a good source of higher nutrients and more functional food property needed by them. This study was conducted to optimize the formulation of cookies from different levels of all- purpose, soybean and nami flour. nami was subjected first for detoxification process. A 2, 3 Simplex Lattice Design was used in this research with all- purpose, soybean and nami flour as the independent variables. Sensory evaluation of the ten treatments was done using Incomplete Block Design. The data were subjected to optimization study and verified. The optimum treatment was subjected to consumer preference test and proximate analysis. Results of the detoxification process revealed that nami flour is safe to be used for cookies production due to absence of alkaloid. Results of the sensory acceptability revealed that cookies were significantly affected by varying levels of all-purpose flour, soybean and nami flour. The optimum formulation of the cookie product has a level of 25.89% w/w all- purpose flour, 31.25% w/w soybean flour and 42.86% w/w nami flour at the cost of Php 6.20/30 grams cookies. Verification study revealed that the model equations generated were reliable in predicting all of the attributes except aroma. Consumer preference test showed that the optimum product can compete in the market with the existing commercial counterpart product. The optimum cookie formulation has 8.47% crude protein, 0.27% fiber, 19.83% fat, 1.08% ash, 94.11% dry matter and 5.90% moisture content.

Classification and characterization of Japanese consumers' beef preferences by external preference mapping.

Over the past few decades, beef producers in Japan have improved marbling in their beef products. It was recently reported that marbling is not well correlated with palatability as rated by Japanese consumers. This study sought to identify the consumer segments in Japan that prefer sensory characteristics of beef other than high marbling. Three Wagyu beef, one Holstein beef and two lean imported beef longissimus samples were subjected to a descriptive sensory test, physicochemical analysis and a consumer (n = 307) preference test. According to consumer classification and external preference mapping, four consumer segments were identified as 'gradual high-fat likers', 'moderate-fat and distinctive taste likers', 'Wagyu likers' and 'distinctive texture likers'. Although the major trend of Japanese consumers' beef preference was 'marbling liking', 16.9% of the consumers preferred beef samples that had moderate marbling and distinctive taste. The consumers' attitudes expressed in a questionnaire survey were in good agreement with the preference for marbling among the 'moderate-fat and distinctive taste likers'. These results indicate that moderately marbled beef is a potent category in the Japanese beef market. © 2017 Society of Chemical Industry.

COMBINED MULTIVARIATE DATA ANALYSIS OF GC/MS AND SENSORY EVALUATION FOR AROMA QUALITY PREDICTION MODEL OF ORTHODOX BLACK TEA GRADES

Relationships between sensory aroma and the volatile composition of 04 black tea grades produced from Northern Vietnam were studied. Consumer preference test on the aroma was carried out by 80 consumers to evaluate the aroma quality of these samples. Aroma concentrate was prepared by Brewed Extraction Method (BEM) method and analyzed using GC/MS. Partial Least Squares Regression (PLSR) was used to determine the relationship between preference scores and peak area percentage data of 39 detected volatile compounds. Among these compounds, 20 identified compounds were determined to contribute significantly to the perceived aroma quality of OTD black teas. On the basis of these 20 compounds, the PLSR model was constructed to predict the aroma quality of OTD black teas. The result showed that the volatile composition by GC/MS in the profiling with sensory and multivariate data analysis should be a useful reference for aroma quality prediction of OTD black tea grades.

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate utilization profiles were obtained with the relevant API kits. Isolates were evaluated according to safety and technological criteria. The most frequently observed genus identified by 16S rRNA sequencing analysis was Enterococcus, whereas API system mostly identified Lactobacillus. The highest percentages of antibiotic resistance were to nalidixic acid (95%), and aminoglycosides (64–87%). All isolates were sensitive to several beta-lactam antibiotics and negative for histamine and DNase production. Gelatinase activity was detected in 49.1% of isolates, 43% were able to degrade casein and 93% were α-hemolytic. Most enterococci presented virulence genes, such as gelE, asaI, ace. Diacetyl production was found to be species dependent and one strain (Leu. citreum) produced exopolysaccharides. Selected strains were further studied for technological application and were found to be slow acid producers in milk and experimental cheeses, a desirable trait for adjunct cultures. Two strains were selected on the basis of technological and safety application as adjunct cultures in cheese production and presented the best cheese aroma and flavor in consumer preference tests. This is the first effort to characterize Pico cheese LAB isolates for potential application as adjunct cultures; the results suggest the potential of two strains to improve the quality of this traditional raw milk product.

EFFECT OF HOT DRYING ON THE ESSENTIAL OIL CONTENT AND COLOUR CHARACTIRISTICS OF PEPPERMINT (Mentha piperita)

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint included essential oil content, colour parameters, colour sensory quality and modelling the colour change kinetics. The drying experiments were carried out at five air temperature of 40, 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE) as well as chroma, hue angle and Browning index. A consumer preference test was conducted with 80 consumers to assess the colour quality of 05 dried peppermints. The results showed that the decreasing of essential oils content at high drying temperature is higher than at low temperature. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to decreasing while variable “a” contributory increase the colour quality of dried peppermint products. It was observed that L, a, DE and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.