Hedonic Quality Research Articles

Rethinking Food Reward.

The conscious perception of the hedonic sensory properties of caloric foods is commonly believed to guide our dietary choices. Current and traditional models implicate the consciously perceived hedonic qualities of food as driving overeating, whereas subliminal signals arising from the gut would curb our uncontrolled desire for calories. Here we review recent animal and human studies that support a markedly different model for food reward. These findings reveal in particular the existence of subcortical body-to-brain neural pathways linking gastrointestinal nutrient sensors to the brain's reward regions. Unexpectedly, consciously perceptible hedonic qualities appear to play a less relevant, and mostly transient, role in food reinforcement. In this model, gut-brain reward pathways bypass cranial taste and aroma sensory receptors and the cortical networks that give rise to flavor perception. They instead reinforce behaviors independently of the cognitive processes that support overt insights into the nature of our dietary decisions.

An Emotional Response to the Value of Visualization.

When assessing the value of visualizations, researchers traditionally focus on efficiency, comprehension, or insight. However, analyzing successful data physicalizations leads to a deep appreciation for hedonic qualities. Informed by the role of emotion in psychology, art, design, marketing, and HCI, we argue for an expanded definition of value, applicable to all forms of data visualization.

Development of an Integrated Conceptual Framework for Electronic Hedonic Service Quality (e-HSQ): An Exploratory Study

The purpose of this research is to investigate and analyze the complex factors impacting electronic service quality (e-SQ) and to apply the outcomes to propose a conceptual integrated framework for electronic hedonic service quality (e-HSQ). The scope of published studies on e-SQ is wide, fragmented, and lacking integrated research efforts, particularly when dealing with hedonic values. This study uses a systematic literature review to trace hedonic aspects of service quality and applies qualitative research methods using two focus group interviews and the RQDA software package with applied funnel mechanism stages to derive a separate e-HSQ scale clustered into two main categories of themes—website experiential and visual—where both are integrated within the context of the Stimuli–Organism–Response framework. This has not been researched before and contributes to current literature by furthering understanding of online purchase behavior within the electronic-hedonic context. The findings and implications are discussed based on the development of the integrated framework and directions for future research are suggested.

Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar).
 
 Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.

The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness.
 Keywords— Agar, Natural Sweeteners, Rice Bran

Formulasi Makanan Enteral Berbasis Tepung Tempe Sebagai Alternatif Makanan Enteral Tinggi Protein

Malnutrition is one of the problems faced by hospitals during treatment of patients. Malnourished patients who are unable to meet their nutritional needs from food were given recommendation for enteral nutrition (EN). Tempeh as a source of vegetable protein can be used as an alternative ingredient for making more cost-effective hospital-made high-protein EN than commercial EN. This experimental study using tempeh flour as main ingredient for enteral nutrition. This study aimed to asses the effect of tempeh flour formulation on organoleptic and physical properties of EN. This study was conducted by testing hedonic quality and osmolality of 3 EN formulation. The organoleptic test results showed that tempeh flour based enteral nutrition had yellowish white colour, sweet taste, a distinctive flavor of tempeh, and liquid viscosity. Kruskal- Wallis test showed that there was effect of tempeh flour formulation on colour (p: 0.002), taste (p: 0.001), and aroma (p: 0,000). Osmolality test on three formulations produced above the recommended limit. To develop the product, formulations are needed using ingredients with lower osmolality.

TEENS AND THE HANG OUT LIFESTYLE: WHAT DRIVES TEENS SATISFACTION AND ATTITUDINAL LOYALTY?

Introduction: Satisfying teens consumer group is critical to retain a larger market share in the future. Creating teens’ experience and value seems to be fundamental for enhancing both satisfaction and loyalty in cafes industry. Background Problem: This study examines the impact of customers’ experiences and the hedonic quality on teenagers’ satisfaction and attitudinal loyalty. Novelty: This study provides a new and comprehensive model of customer experience by adding hedonic value as a subjective experience to evaluate satisfaction and attitudinal loyalty. Research Method: Questionnaires were used to collect the data. Purposive sampling was chosen to select the respondents. Two hundred Indonesian teens participated in this study. In order to achieve the aim of this study, SPSS 23 and Partial Least Square (PLS) 3 were used. Seven out of ten hypotheses proposed in the study were supported. Findings: Three dimensions of customer experience (staff interaction, customer interaction and physical environment) have a significant effect on customers’ satisfaction, but only one dimension (physical environment) has an effect on customers’ attitudinal loyalty. An additional finding of this research is that all the hedonic quality dimensions (except hedonic emotional) have an effect on customers’ satisfaction. Lastly, customers’ satisfaction has a significant effect toward customers’ attitudinal loyalty. Conclusion: The findings suggested that a cafe’s manager or owner should pay attention to their customers’ experiences and their hedonic quality, in order to create customer satisfaction and enhance their attitudinal loyalty toward the cafe.

Implementation of a Virtual Reality rendered in Portable Devices for Strabismus Treatment based on Conventional Visual Therapy.

In order to propose alternative treatments for strabismus, conventional visual therapies implemented in VR, which could be rendered in portable devices for pediatric strabismus treatment is proposed in this paper. In comparison with other virtual environments for visual correction proposes, the proposed system is based on conventional visual therapies for amblyopia and strabismus treatment. Three fundamental visual therapeutic exercises were considered in the present proposal: (1) Brock cord, (2) approach technique, and (3) convergence and divergence. The first exercise, Brock Cord, has the purpose of improving the binocular fixation for exotropia and esotropia. The second exercise pursues to normalize the Cerebral Perfusion Pressure by an approach technique. The third exercise known as fusion of eccentric circles, aims vision training by converging and diverging objects at specific distances. Before a clinical application, it was paramount important to guarantee system simplicity and versatility for both clinicians and infant patients. Therefore, the user experience evaluation of a sample of 45 students between 17 and 28 years old was undertaken. The system proposed in this paper achieved a pragmatic quality above average (1.73), a parameter that reflects simplicity and versatility. In addition, the present VR system displayed attractiveness (2.03) and hedonic (1.90) qualities above average. Then, it is expected that end-users will follow the visual exercise program.

To whom and when to give: Effects of intimacy and obligation on expressive motives, gift choice, and information search in gift giving

AbstractWhen consumers purchase gifts for others, their behaviors are different from those when they buy something for themselves. The present study aims to understand the entire gift purchase process including perception of the recipient and occasion, formation of motives, gift type choices, and information search. For this purpose, an expressive motive (motive to express the relationship or givers' self through a gift) was introduced and hypotheses were developed on how perceived intimacy and obligation influence expressive motives and how these motives affect consumers' choice of gift types (hedonic vs. utilitarian) and information search modes (online vs. offline). A memory‐based survey involving a student sample (n = 355) was conducted, and three major findings were revealed. First, more intimacy and less obligation increased expressive motives. Second, expressive motives influenced the giver's choice of a gift type. More specifically, givers with high expressive motives tended to choose a gift with a high level of hedonic quality and a low level of utilitarian quality. Finally, gift types that givers intended to purchase influenced information search. Givers searched for information online more when they purchased gifts with high utilitarian quality whereas they searched for offline information more when they purchased gifts with high hedonic quality. Results have practical implications for manufacturers and retailers whose businesses involve gifts.

Technopreneurship and Ecopreneurship on Yellow Pumpkin (Cucurbita maxima) to Produce An Industrial Based Product of Delicious Josua Pizza with A High Economic Value

This research is a research and development that aims to develop technopreneurship and ecopreneurship of yellow pumpkin (cucurbita maxima) based on factory product. Yellow pumpkin (cucurbita maxima) very abundant on the season in Makassar, the price is very low and thrown away into the trash that damage ecosystems because usefull unknown by the public. The public only know to use with traditional for vegetable and decoction. Therefore need to developing with technopreneurship and ecopreneurship based on factory product through research to be made high valuable economic product. The results of research have to socialized to be productive and improve people’s lives. Experimental research was conducted in laboratory will be developed in the field to application on the second research in 2019. Beginning from the first research (2018) to product models prototype of yellow pumpkin (cucurbita maxima) are delicious pizza brand Josua. Using organoleptic test with indicator are color, flavor, exture, aroma, to test of hedonic and hedonic quality. Using checklist instrument with 25 trained panelist. Datum were analyzed by descriptive with SPSS Program. The result of product is qualified and can be marketed with a high price and high valuable economic product based on factory product.

Is it all about the Apps or the Device?: User experience and technology acceptance among iPad users

Abstract A longitudinal study of user experience and technology adoption was conducted with medical students using iPads for work and leisure over a six-month period. Measures of usability, ease of use, utility and hedonic qualities were taken for the iPad and downloaded applications. Usability and ease of use increased over the six months but hedonic quality did not. Quantitative and qualitative measures of utility, user experience and effectiveness were compared for the iPad and applications. Applications scored better on utility but not usability. All users continued to use their iPads and apps for learning and leisure. A follow-up study was carried out to compare medical students who had stopped using their iPads after the initial study period. Pre-use measures showed no differences between the adopter and non-adopter cohorts, but measures during use were significantly worse on all measures for non-adopters. The main reasons for rejections were lack of training, prior predisposition not to adopt new technology, and lack of motivation. Differences between the cohorts were more marked for applications than for the iPad measures, suggesting that application functionality was the key influence on technology adoption.

The effect of complete caloric intake restriction on human body odour quality

Previous studies on various vertebrates have shown that quantity and quality of food intake affect odour attractiveness as perceived by potential mates. In humans, the quality of body odour is similarly affected by ingested foods, such as by variation in meat and garlic intake. Nevertheless, it is not known whether quantity of food has an impact on human body odour attractiveness. Thus, here we tested how 48 h of complete caloric intake restriction affects the hedonic quality of human axillary odour.Odour samples (cotton pads fixed in both armpits and worn for 12 h) were obtained from healthy female donors across three conditions: i) during their habitual food regime; ii) after 48 h of complete caloric intake restriction (drinking water was provided), and iii) 72 h after restoration of caloric intake. Axillary samples were assessed by male raters regarding their pleasantness, attractiveness, femininity, and intensity. We also collected blood samples to assess physiological changes due to dietary restriction (e.g., glucose, sodium, albumin, and triacylglyceride assays) and anthropometric measurements at the same intervals as body odour samples.We found no differences in pleasantness, attractiveness and intensity between the odour samples collected at baseline and during complete caloric intake restriction. Interestingly, we found that body odours were rated more pleasant, more attractive and less intense after restoration of food intake as compared to the baseline and during caloric restriction. Our results suggest that restoration of food intake positively influences hedonic quality of human body odour which might thus provide cues to current fitness status and metabolic efficiency.

Understanding user acceptance of battery swapping service of sustainable transport: An empirical study of a battery swap station for electric scooters, Taiwan

A battery swapping service is used to address the challenges associated with replacing scooters with electric two wheelers (E2Ws) in the Taiwanese two-wheeler market. In this study, two experiments were conducted to compare two different battery swap stations (BSSs) and to further explore usability, user experiences (UXs), and motivation in order to determine how the service affects the quality evaluation made by the users on the basis of their interactions. The experiments were administered to 140 participants of experiencing BSS services located in the city of New Taipei. The results verified that both BSS can help users to successfully accomplish their goal of swapping batteries. Furthermore, the design and usage of the G-BSS makes a positive impression on users and yields an acceptance rate that exceeds 80% and stimulates ∼32.9% of potential users to accommodate E2Ws. This study concluded that good esthetic quality should include design beauty and the design that could create a good UX for the users. Aesthetic quality and hedonic quality were positively correlated with intrinsic motivation and user satisfaction. These may further influence user’s continuance usage intention. Furthermore, an important factor that influences pragmatic quality is whether the user’s perception of the product is established during the course of using the product. Based on these results, a number of modifications to BSS are suggested for improving UXs in the context of battery swapping system. It is recommended that designers and developers should consider the above issues when implementing newly versions of battery swapping services.

HOW TO MANAGE THE ONLINE EXPERIENCE CONCERNING TRANSACTIONAL AND EXPERIMENTAL CUSTOMERS: CASE OF E-FASHION SECTOR

The online fashion and textile sector is growing in recent years, becoming one of the online sectors with the highest volume of business. However, the bibliography on e-service quality and its consequences in this sector has been underdeveloped in the last years. This paper presents a model that incorporates the direct and indirect effects of e-service quality (utilitarian and hedonic experience) on satisfaction and loyalty of two segments of customers: transactional and online experimental customers. This research focuses on six online sale platforms, and it has been tested with data on 405 regular customers. The study also develops a model that incorporates the direct and indirect effect of e-service experiences on satisfaction, positive WOM, repurchase intention and price tolerance. The findings indicate that direct and indirect effects of e-service quality on satisfaction and loyalty are different for each segment of customers. While utilitarian quality is more relevant for those customers that only search for information, hedonic quality is especially significant for experiential customers.

Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone

Ilabulo crackers of skipjack fish (Katsuwonus pelamis) is one of the traditional food diversification products. The aim of this research in Indonesia was to analyze the physical and hedonic quality of Ilabulo Skipjack Fish Crackers fortified nano calcium bone on a different formula. Physical testing using TA-XT2i and hedonic quality using Kruskall Wallis non­parameter analyze and using SPSS 16 software. The data was using analysis of variance and a significant effect was continued by Duncan test. The results of this research showed physical analyze about the crispness that formulation B higher 17875.7/gf than formulation A 14366.2/gf, formulation C 10142.8/gf and formulation D 4884/gf. All results within different formulas obtained were significantly different. The hedonic quality of formulation A was chosen with the criteria of complete appearance, flat surface, neutral texture, brownish yellow color, slightly fishy and rather savory.

Do food cinemagraphs evoke stronger appetitive responses than stills?

Viewing images of food triggers the desire to eat and this effect increases when images represent food in a more vivid way. Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop, resulting in a vivid viewing experience. On social media cinemagraphs are increasingly used for food-related communication. Given their vivid appearance we hypothesized that food cinemagraphs may evoke stronger appetitive responses than their static counterparts (stills). This would make them a promising medium for food advertisements on the Internet or on digital menu boards. In this study we measured the ‘wanting’ (appetitive) and ‘liking’ (affective) responses to both cinemagraph and stills representing a wide range of different food products. Our results show that food cinemagraphs slightly increase ‘wanting’ scores while not affecting ‘liking’ scores, compared to similar stills. Although we found no overall main effect of image dynamics on ‘liking’, we did observe a significant effect for some individual food items. The effects of image dynamics on ‘wanting’ and ‘liking’ appear to be product specific: while dynamic images were scored higher on ‘wanting’ or ‘liking’ for some products, static images were scored higher on these factors for other products. Observer responses to a free association task indicate that image dynamics can affect the appeal of a food product in two ways: by emphasizing its hedonic qualities (lusciousness, freshness) and by enhancing the observers’ awareness of their own core affect (‘liking’) for the product. We conclude that the effective use of cinemagraphs in food advertisements therefore requires a careful consideration of the characteristics (hedonic aspects) of the food product that are to be highlighted through image motion and the inherent preferences (core liking) of the target group.

EFEK LAMA PERKECAMBAHAN TERHADAP SIFAT SENSORI DAN KADAR PROTEIN TERLARUT SUSU KECAMBAH KACANG MERAH (Sukarah) UNTUK REMAJA OBESITAS

This study aims to determine the effect of germination on the nature of sensory and dissolved protein content of red bean sprouts milk. This non-factorial experimental study used a randomized block design. The factors studied were germination time: 0 hours, 8 hours, 16 hours, and 24 hours. Parameters tested were soluble protein content and sensory properties including color, flavor, taste, and viscosity. Sensory test using hedonic test and hedonic quality with 50 panelist. The results were analyzed using Friedman test followed by Multiple Comparison Test at 5% level, if there is significantly different. Effectiveness index were used to determine the best product. Data were analyzed using F test at 95% confidence level. If there is significantly different continue with DMRT at 5% level. The results was no effects of the length of time germination on soluble protein content, preferences on color, odor, and viscosity (p> 0.05). The germination period had an effect on hedonic quality in the color, flavor, taste, and thickness of product (p <0,05). The best sprout milk was for 16 hours. Thus, germination affect taste preferences, and hedonic quality in the color, flavor, taste, and viscosity of sukarah.

Konsep Pengendalian Mutu Pada Pembuatan Permen Jelly Nenas (Ananas Comosus L.)

In the process of processing jelly candy pineapple requires supervision related to food safety and quality assurance. food quality control is one way to get safe and healthy products according to panelists' requests. The aim is to determine the effect of gelling agent on jelly pineapple candy products, to determine the process of making jelly pineapple candy by applying the concept of quality control, and knowing the level of product preference and quality from organoleptic testing. The method used is quantitative qualitative descriptive where the results of the analysis obtained will be described. The results obtained are gelatin is the best gelling agent in making pineapple jelly candy products. Control control point in the manufacture of jelly pineapple candy is the selection of raw materials, standard weighing material, processing temperature, and drying. The results of chemical analysis of pineapple jelly candy for water content of 15.30%, ash content 0.89%, protein content 1.49%, carbohydrate 82.03%, crude fat 0.79%, fiber 1.25%, and vit C 13.10 mg / 100 g sample. Microbiological analysis, there are 1.3x10-3 colonies / g and E.coli bacteria analysis is <3 APM / g. The results of organoleptic analysis from the level of preference of panelists in pineapple candy are rather like the color, aroma, taste, while liking the texture. The hedonic quality test for pineapple candy is rather not bright yellow in color, chewy and elastic in texture, slightly pineapple-flavored, and sweet. The results of chemical and microbiological analysis are in accordance with SNI for jelly candy, while organoleptic tests require modification to get the best product according to consumer demand.

PENGARUH PENAMBAHAN TEPUNG REBUNG (Gigantochloa apus) TERHADAP MUTU MIE BASAH

This study aims to determine the effect of adding bamboo shoot flour to moisture content, ash content, protein, fiber, potassium and hedonic quality. The sample used that is noodles with a variation of the concentration of bamboo shoot flour 10%, 15% and 20%. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study was the analysis of variance which analyzed using SPSS version 22. The results showed that for water content, ash content, protein, fiber, potassium and hedonic quality were most preferred by panelists namely in treatment C with the addition of bamboo shoot flour 30g

MEAT PHYSICAL AND SENSORIC QUALITY OF BRAHMAN CROSS CATTLE FED PINEAPPLE WASTE AS FIBER SOURCE

Meat quality represents meat properties known by consumers and affects their acceptance. Feed is one of the factors affecting meat quality. Utilization of pineapple waste as a fiber source in cattle feeding is potential to reduce feed cost. Pineapple waste can be used as feed and as meat tenderizer. However, many believes that feeding pineapple waste to cattle distract beef quality. This study was aimed at assessing meat sensory quality of Brahman Cross cattle fed pineapple waste as fiber source. Six Brahman Cross (BX) cattle aged 2.5-3 years were used. The cattle were fattened for 120 days. Three cattle was fed rations containing concentrate and pineapple waste silage and the remaining cattle was fed rations containing concentrate and corn leaf silage. In the end of the study period, the animals were slaughtered and meat was cut based on the commercial slaughtering standard. Meat samples of Longissimus dorsi muscles were taken. Beef sample aging was conducted at 0ºC for 3 months. Measurements of beef characteristics were taken monthly. A completely randomized design was used. Data were subjected to a Kruskal Wallis test and meat physical characteristics were analysed by repetaed measurement analysis of variance. The parameters observed comprised pH values, tenderness, cooking loss, water holding capacity, meat colors (L*, a*, b* value), organoleptic test hedonic and hedonic quality (aroma, tenderness, color, and mucus). The results showed that the pineapple waste did not have significant influences on meat physical characteristics observed, except meat color a* values at two month aging, meat color L* value at three month aging. It was concluded that pineapple was could be used as a fiber source in beef cattle fattening with no negative effect on meat quality.