Hedonic Scores Research Articles

Addition of Mentha arvensis in Infusions of Cleistocalyx operculatus Improves the Hedonic Score and Retains the High Antioxidant and Anti Lipid-Peroxidation Effects

(1) Background: Many human diseases are associated with oxidative stress, which is caused by reactive oxygen species and free radicals generated in living cells. Some biomass extracts derived from various types of plants can act as efficient drugs against pathological disorders related to oxidative stress. Numerous herbal blends have thus been shown to improve health. Cleistocalyx operculatus (Roxb.) Merr. and L.M.Perry teas have been considered in that way. Problem: Because of amertume, the taste of C. operculatus avoids or limits a large use of such alleged healthy leaf infusions. (2) Methods: The phytochemistry, oxygen, free radical scavenging activity, and antilipid peroxidation of C. operculatus teas were here studied in vitro. Then different mixes of C. operculatus and Mentha arvensis were infused together and tasted in a hedonic test. The chemical and biological properties of the best mix were then analyzed. (3) Results: The herbal blend of C. operculatus revealed significant scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with IC50 values of 35.6 µg/mL. Induced by hydroxyl radicals, this beverage could significantly inhibit the lipid peroxidation of mouse brain homogenates. Our results demonstrate that the lipid peroxidation inhibition of dried leaves of C. operculatus might be related to its scavenging effects on oxygen free radicals. This C. operculatus bitter blend was then combined with various amounts of M. arvensis Linn. The taste was evaluated, and further biochemical analyses were conducted on the best 7/3 ratio. They showed that the healthy properties were maintained. (4) Conclusion: The optimized 7/3 ratio of the Cleistocalyx/Mentha mix led to the best results in terms of taste (sensory tests). It is demonstrated that the potential health benefits against oxidative stress remained high as compared with pure C. operculatus infusion.

Drivers of Consumer Preference Derived from Active Volatiles for Cooked Eriocheir sinensis.

Consumers' perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of E. sinensis in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and RMAT (calculate the R-index by matrix) values >52.93%. The crabs' origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65-20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior.

Optimization of tannin-containing sorghum bran addition to gluten-free bread.

Ingredients used to enhance sensory quality of gluten-free (GF) bread often lack in nutrients. This presents nutritional challenges for celiac-positive individuals and fails to meet expectations of healthfulness for non-celiac GF consumers. Sorghum (Sorghum bicolor L. Moench) flour can provide acceptable GF bread properties, and tannin-containing varieties contain antioxidants concentrated in the bran along with dietary fiber. Using a central composite design, tannin-containing sumac sorghum bran, gum (xanthan+guar), and water levels were optimized in a GF sorghum-based bread formulation. Loaf specific volume and gas cells/cm2 were maximized while minimizing hardness and cell wall thickness. The optimum formulation containing 14.2% sorghum bran, 1% gum, and 145% water (flour basis) effectively increased dietary fiber in bread to 13.4% (considered "high fiber") and showed oxygen radical absorbance capacity of 61.6µmolTE/g. This optimum formulation did not differ from a sorghum flour-based control bread in consumers' (N=100) liking of color, texture, flavor, overall acceptability, nor willingness to buy (WTB). All mean hedonic scores (numbered 9-point scale) were above 5, whereas average WTB was 4.7 for the optimum formulation and 4.6 for the control (9-point Likert scale) among consumers varying in GF bread consumption habits. Perceived bread bitterness was low (averaging 2.85 on 9-point intensity scale), did not vary between samples despite marked differences in antioxidant capacity, and was not correlated with WTB. When utilizing effective optimization models with key functional ingredients, sumac sorghum bran addition can enhance dietary fiber and antioxidant potential in sorghum-based GF breads without compromising quality attributes.

Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads?

Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to sensory characteristics and lack of knowledge about preparation, while drivers of environmental benefits are intangible. The aim of this study was to investigate the effect of additional information about health or environmental benefits of pulses on the acceptance of novel pulse-based products from chickpeas, black beans, and faba beans. Perceptions of these pulse-based spreads in a blind and informed stage were assessed with 202 consumers in urban and suburban areas of Denmark. In general, the familiar chickpea spread followed by the relatively most unfamiliar black bean spread was liked the most. Only for these two products, additional information increased hedonic perception, regardless of the context (health or environmental benefits). If consumers did not like the spread, as found for the faba bean spread, providing additional information did not significantly alter this perception. Participants' preferences and willingness to pay (WTP) in a discrete choice experiment corresponded to hedonic scores, whereas providing additional information increased the WTP. These findings suggest that extrinsic cues such as health or environmental benefits may only be useful in products with an acceptable baseline taste profile. Moreover, black beans might be investigated as a promising source for further product development due to their acceptance by consumers besides being the comparably most unfamiliar pulse type.

Consumer Hedonic Testing and Chemical Analysis of Iowa Wines Made from Five Cold-Hardy Interspecific Grape Varieties (Vitisspp.)

<h3>Background and goals</h3> Research into wines made from cold-hardy interspecific hybrids, which have been integral for the establishment of a grape and wine industry through the Upper Midwest, has produced few reports investigating chemical composition and consumer perception. The goals of this project were to i) survey Iowa wine industry members on varieties they thought were best suited for premium wine production and ii) measure consumer hedonic scores and chemical composition of 20 commercial Midwest wines made from five varieties, selected based on the initial survey. Cluster analysis was performed on the sensory data, and correlation of consumer segments with wine composition evaluated. <h3>Methods and key findings</h3> A survey of Iowa industry members identified five cold-hardy interspecific cultivars as growing best in the state: Brianna, Edelweiss, La Crescent, Marquette, and Frontenac. Chemical analyses of 20 commercial wines revealed that titratable acidity weas generally higher than <i>Vitis vinifera</i> wines. The highest protein concentrations were observed in La Crescent and Frontenac wines. Consumers were clustered into five groups based on liking scores and the two largest segments showed a preference for wines with higher residual sugar. <h3>Conclusions and significance</h3> This is the first survey of chemical composition and consumer liking for Midwestern wines produced from cold-hardy interspecific hybrids. The high protein concentrations observed in red and white wines are notable as these may affect tannin extraction and haze formation, respectively. Although average Iowa consumers prefer wines with substantial residual sugar (&gt;20g/L), there is evidence of multiple consumer segments with different residual sugar and varietal preferences.

Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies

Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were used to analyze the data, followed by Duncan’s additional testing as necessary. The results showed that water-soluble chitosan was impacted by H2O2 concentration in that its yield and ash content decreased, its color changed to a brownish, and its solubility in acid and moisture content all increased. According to De Garmo’s Effectiveness Index Test, 30% H2O2 concentration resulted in the best WSC. The addition of WSC did not affect the hedonic quality, protein, moisture, or carbohydrate contents of the cookies, but it did have an impact on the ash and fat contents. The ability of all cookie samples in all treatments to bind fat in liquified butter and peanut oil validates the use of cookies containing WSC in body weight loss research.

Sensitivity to Sweet and Salty Tastes in Children and Adolescents with Type 1 Diabetes

Taste function impairment is observed in people with type 1 diabetes (T1D). It is most often related to sweet taste. It is associated with such factors as diabetic neuropathy, smoking, age, duration of the disease and a rigorous diet that eliminates easily digestible carbohydrates. The aim of the study was to compare sensitivity to sweet and salty tastes between healthy children and adolescents and children and adolescents with T1D. The study group consisted of children with T1D (n = 35), with at least 5 years of disease history, while the group of healthy children included 46 individuals selected in terms of age, gender and BMI. A study concerning the perception of sweet and salty taste was carried out with the use of the specific gustometry method (examining the recognition and assessment of the intensity of taste sensations, performing a hedonic assessment). Children and adolescents from both groups had trouble recognising tastes. Children and adolescents with T1D were more likely to recognise sweet taste correctly even at its lower concentrations compared to healthy individuals (p = 0.04). Salty taste was significantly more often correctly identified by healthy children compared to T1D patients (p = 0.01). Children and adolescents with T1D reported a stronger intensity of perceived tastes than healthy ones. No significant differences in perceived pleasure were noted at lower sucrose concentrations in any group. The intensity score was higher in individuals with T1D at higher sucrose concentrations. No significant differences occurred in the assessment of salty taste intensity. The hedonic scoring of solutions with higher concentrations of sweet taste was higher in people with T1D than in healthy ones, while salty taste was assessed neutrally. Children and adolescents with T1D were demonstrated to have some taste recognition disorders. Therefore, monitoring taste function in pediatric diabetic clinical practice seems relevant, as it may be associated with important implications for the intake of a particular type of food and for the development of eating habits and preferences.

Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat

In a previous work, we studied the inhibition of heterocyclic aromatic amine formation by natural ingredients rich in antioxidants: caper, oregano, wine and green tea. This present work aimed to assess the sensory impact of the addition of these ingredients in ground beef patties. The best liked formulations were determined by a hedonic scoring. Caper and oregano were not significantly different from the standard, the most appreciated, due to their congruency with cooked meat. Direct dissimilarity assessment was performed to evaluate the overall, gustative and odor differences between formulations. Olfactive differences were evidenced as key drivers of these differences. Standard and caper were close while oregano was found significantly different from them. A fast sensory profiling permitted to evidence that aromatic plant note was discriminant for oregano formulation. Gas chromatography-mass spectrometry/multibooth olfactometry identified the distinctive odor-active compounds of the formulations as pyrazines and sulfide for oregano formulation and ester for caper formulation.

Characterization and split-split-plot analysis of steamed factors affecting the swimming crab (Portunus trituberculatus) flavor quality

Swimming crab (Portunus trituberculatus) is a kind of popular crab for being rich in nutrition and intense in flavor. The time and heat exposure cause differences in flavor during steaming, dramatically affecting first impression and acceptability. The quality of P. trituberculatus with different steaming methods (steam with Room Temperature Water, RTW and steam with Boiling Water, BW) was evaluated using consumer acceptability, sensory characterization, and instrumental analysis. The split-split plot analysis was employed to compared the effects of the edible parts, steaming methods and steaming time. The results demonstrated that the hedonic score of crab meat was 1.3 times higher than that of hepatopancreas. Edible parts were the most important factor followed by the steaming method without interaction. The female crab meat (F-M) and male crab meat (M-M) were correlated with positive emotions, while opposite for hepatopancreas. RTW was more likely to evoke positive emotions, while BW followed the opposite trend. Instrumental analysis revealed that the types of volatiles produced with BW were similar to those by RTW, but their contents are generally 1.5–2.5 times higher. In sum, P. trituberculatus which were steamed for 25 min using RTW may be more acceptable.

Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste

Gochujang (fermented hot pepper paste) products are well known for their distinct, spicy flavor. However, frequent pack burst spoilage of gochujang products occurs during transportation and storage because of microbial aerogenesis, resulting in considerable economic losses. The present study aimed to prevent pack burst spoilage of gochujang products by supplementing them with garlic ethanol extract. A simulated pack burst experiment revealed that 42.86 % of normal gochujang products were spoiled. Garlic ethanol extract significantly inhibited the growth of Zygosaccharomyces rouxii in gochujang products, with low minimum inhibitory concentration values (12.5–25 mg/mL). Gochujang products supplemented with various concentrations (1 % and 2.5 %) of garlic ethanol extract exhibited marked inhibition of microbial growth, particularly Z. rouxii, and pack burst spoilage. Microbiome analysis revealed that the pack burst samples harbored a high abundance of Z. rouxii. Supplementation of gochujang with 1 % garlic ethanol extract drastically reduced Z. rouxii abundance and prevented pack burst. Moreover, gochujang products supplemented with 1 % garlic ethanol extract exhibited a high hedonic score in the sensory analysis. Based on the results of this study, we concluded that supplementation of gochujang products with 1 % garlic ethanol extract before packaging could be effective in preventing pack burst spoilage of gochujang.

INOVASI PEMBUATAN ROTI MUNGIL DENGAN MENGGUNAKAN METODE PEMBEKUAN ADONAN

“Mungil Bread” is a small bread that is soft and has a lot of filling. This study evaluates the characteristics of the mungil bread produced from frozen dough. This research was conducted using a randomized block design (RBD) which consisted of three factors: storage time, type of liquid milk used, and variations in the amount of egg yolk added to the dough. The type of milk factor used factory milk and fresh milk, while the egg yolk variation factor added to the dough was 8%, 10% and 14%. The measurement result data is expressed in a graph/bar chart accompanied by an error bar. Parameters observed in this study include analysis of physical quality in the form of texture, swelling power, bread volume. Sensory evaluation was carried out by trained panelists with hedonic score tests on color, aroma, taste, texture, and overall parameters. Panelists were asked to rate based on their level of preference. The result of this research innovation is in the form of small bread dough made with the addition of factory milk and 10% egg yolk. Bread dough is still stored well for 4 weeks of storage. The physical properties of the tiny loaves are texture 4.97-5.70 g/mm, flower growth 54-55 ml, growing volume 59.98 - 62.54 cm3.

Development of Shelf Stable Chitterlings Pickle Incorporated with Natural Acidulant

Background: Intestine of pigs (chitterling) is one of the important edible offal with substantial yield and accounts for 1.8% of the slaughter weight. At present its utilization as direct consumption is limited only to some economically weaker section of population. Therefore the present study was undertaken to develop a shelf stable chitterling pickle recipe incorporated with fermented bamboo shoot (FBS) and lemon juice as natural acidulant. Methods: Freshly collected intestines of pig were washed, pressure cooked, cut into 3 to 4 cm3 and deep fried. Spices and condiments were fried separately then mixed with the fried chitterlings along with FBS and lemon juice to prepare the shelf stable chitterling pickle. The pickles were studied for various parameters such as physico-chemical, microbial and sensory attributes. Result: Our study showed significantly (p less than 0.05) higher pH, product yield and moisture content in the chitterling pickle added with FBS and lemon juice. Protein and fat content did not differ significantly. No adverse effects were noted on hedonic score for appearance, flavor, juiciness, texture, saltiness, sourness and overall acceptability up to 12 days of storage at ambient temperature. The overall acceptability of chitterling pickle with FBS and lemon juice was significantly (p less than 0.05) higher as compared to control. Therefore, it could be concluded that highly acceptable shelf stable pickle can be prepared from intestine of pig with substantial value addition to the by-products.

Development of garam masala powder using organic seed spices and its storability under different packaging materials

In the current study garam masala powder from organically produced seed spices was developed and to retain its quality for a longer time, a storability study was carried out using different packaging materials. The garam masala was first standardized with the combination of key ingredients i.e. coriander seeds, cumin seeds, dry ginger powder, black pepper, cardamom pods (green), bay leaves, cinnamon, nutmeg, shah jeera and asafetida. The prepared garam masala was tested on dhal and dum aloo curry based on the hedonic score for sensory evaluation. The best masala was again compared with the commercial brands available in the local market. Hedonic scores were recorded and acceptability comparisons were performed with the popular brands available. The standardized garam masala was assessed for essential oil and total oil content and microbial load under different packaging materials (100gauge polythene bag, 200gauge polythene bags, aluminium foil bag, vacuum packing and paper bag) for 18 months with a 6-month interval. The maximum essential oil content (2.58 %, 2.51 % and 2.5 %, respectively) at 6, 12, and 18 months of storage was recorded in the garam masala packed in vacuum packing (polythene 100 gauge). The highest total oil per cent was recorded in vacuum packing (1000gauge polythene) which was 11.96%, 11.6% and 10.1% respectively for 6 months, 12 months and 18 months of storage. The bacterial count in different packaging materials was within the safer limit of consumption. The fungal count was absent during the storage period. The garam masala was found acceptable in quality parameters i.e. essential oil, total oil and microbial load till 18 months of storage. The findings showed that the packaging materials had a marked effect on the concentration of essential oil and total oil of garam masala and the garam masala may be packed in vacuum packaging and aluminium foil packaging for 18 months for longer shelf life.

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers.

Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers’ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes “clean”, “homogeneous”, “fruity” and “citrus” odor, “just-right acidity”, “just-right sweetness”, and “fresh” were necessary to increase global acceptance in the juice-only beverages (Js), whereas “cloudy”, “off-odor”, and “very acidic” negatively impacted acceptance. For products with pulp (Ps), “citrus” and “tropical fruit” odors, “just-right acidity”, “just-right sweetness”, and “fresh” attributes were needed to increase acceptance, while “cloudy” and “chemical/artificial” flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product.

Formulation and physical stability of syrup containing gaharu (Aquilaria microcarpa Baill.) leaves extract

One of natural ingredients that has potential as herbal medicines is the leaves of agarwood-producing plants. Opportunities for the development of agarwood-producing plants (Aquilaria microcrocarpa Baill.) as medicinal plants are still wide open. Ethanol extract of Aquilaria microcarpa Baill folium extract was made in the form of syrup preparations to facilitate use. This study aimed to formulate Gaharu folium extract into syrup preparations. The syrup preparations were made into 3 formulas with variations in the concentration of sorbitol as a sweetener, namely 60%; 63% and 65%. The three formulas were then evaluated including organoleptic test, viscosity test, pH test, homogeneity test and specific gravity test. The hedonic test was also carried out to determine which formula was the most preferred. The evaluation results showed that all syrup formulas met a good range of syrup requirements. From the results of the analysis of the preference test data, it could be concluded that all formulas had a level of acceptance that was not significantly different, but formula 2 had the highest total hedonic score compared to other formulas. Formula 2 also had the appropriate pH, viscosity and specific gravity as a syrup.

Screening and Storage Analysis of Cider of Bael (Aegle marmelos (L.) Correa) Fruits

Bael is an underutilized, indigenous fruit with excellent nutritional content. It is widely consumed as sharbat, and many of its beverages and goods are in great demand among customers during summer. Cider is one of the fermented beverages made from bael that is in high demand on the worldwide market owing to its excellent aroma, flavour, and nutritional content. The cider market has enormous potential. Consequently, an experiment was conducted in the Post-Harvest Laboratory, College of Horticulture and Forestry, Acharya Narendra Deva University of Agriculture and Technology Kumarganj Ayodhya (U.P) in the year 2020-21 to determine the stage and genotypes of bael for ideal cider, as well as the changes that occurred during the storage period of ideal cider. The study was conducted using a completely randomised design with three replications for screening bael cider in terms of organoleptic score and alcohol per cent After one month, another experiment will be conducted to assess the physicochemical changes of the ideal bael cider occurred during storage. The results of research concluded that the cider made from NB-5 in May was superior to cider made from other stages and genotypes. Alcohol, hedonic (organoleptic) score and titrable acidity exhibited a rising trend, whereas a downward trend was noted in TSS, ascorbic acid, reducing sugars, non-reducing sugars, and total sugars.

Acceptability of thickened and protein-enhanced ice cream for use in long-term care facilities.

This study evaluated the acceptability of thickened ice cream with added whey protein to improve protein and fluid intake in long-term care (LTC) residents living with dysphagia and wounds. Two samples of ice cream were produced, the control sample of thickened ice cream, and thickened ice cream with added whey protein. The International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test assessed the consistency of the ice cream samples. A sensory trial asked participants (n=56) to evaluate the samples for their liking of the appearance, texture, flavor, and overall liking using nine-point hedonic scales, followed by a check-all-that-apply question. The whey protein sample consistently passed the IDDSI Spoon Tilt Test whereas the control sample did not. The mean hedonic scores across all categories for both samples were not significantly different. The whey protein sample was associated with natural vanilla, creamy flavor, milk/dairy flavor, and buttery attributes which were important drivers of liking, and was not associated with the gumminess which decreased the liking. Findings indicate that whey protein addition to ice cream did not impact the acceptability of the thickened ice cream. This work is relevant to dietetic practice and those working in LTC as this ice cream will help improve quality of life by supporting wound management and safe swallowing. Furthermore, whey protein can be added to ice cream without negatively affecting its' sensory properties.

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.

The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.

Consumer Hedonic Ratings and Associated Sensory Characteristics and Emotional Responses to Fourteen Pecan Varieties Grown in Texas.

Pecan is one of the top five most widely consumed tree nuts, and pecan nut quality is a major factor for consideration in breeding better pecan cultivars for use by producers. However, the pecan industry faces a hurdle to evaluate its nutmeat taste, and there has so far been limited evaluation of consumer attitudes toward pecan nutmeat. This study aimed to investigate the consumer (n = 198) hedonic rating, diagnostic sensory attribute intensity, and emotional response for 14 pecan samples, consisting of native/seedling and improved varieties. The results showed all kernels received positive hedonic scores (>5, 9-point hedonic scale) for overall acceptance and the acceptability of size, interior color, typical-pecan flavor, and raw-nut flavor. The primary sensory attributes (intensities > 5.0, 0–10 line scale) were typical-pecan and raw-nut flavors, followed by buttery flavor, sweetness, and astringency. Kernel off-flavors were not perceived in general. For 20 emotion-associated terms, the intensity of the satiating effect was medium, while the energizing effect was lower. The major emotional responses were healthy, satisfied, and comfort, followed by calm, interested, premium, and relaxed. Kernel variety difference was significant (p ≤ 0.05) for all these measured variables. Consumer overall acceptance toward pecan kernels was driven by the acceptability of flavor and interior color, flavor intensities, no off-flavors, and positive emotional responses; kernel size was not an impactful factor. The six most preferred varieties were 86TX2-1.5, Pawnee, Barton, 1997-09-0012, 1991-01-0026, and Harris Super. This study is the first to use consumer input to assess nut quality and consumption preference and will be foundational to ongoing breeding programs to develop new pecan cultivars that will better meet consumer preferences and expectations, and therefore will be accepted by the processing industry and growers.

Study on the Vacuum Pressure and Drying Time of Freeze-drying Method to Maintain the Quality of Strawberry (Fragaria virginiana)

This study aims to examine freeze drying techniques and the effect of freeze drying techniques on the quality of freeze-dried strawberries. The material used are strawberries obtained from farmers in Lembang, West Bandung Regency, Bandung. The fruit having postharvest age of 14-15 days after the beginning of fruit formation. Freeze drying was carried out using Buchi type Lyovapor L-200 freeze dryer. The research stage consists of sample preparation, freezing, freeze drying, and quality observation. Freezing was carried out for 110 to 120 minutes until the temperature of the fruit reaches temperature of -12°C to -15 °C. Freeze drying was carried out at temperature of -46 oC for 12 hours, 24 hours, and 36 hours. The experimental design used in this experiment was a complete randomized factorial design. The first factor was vacuum pressure (0.5 mBar and 0.1 mBar) and the second factor was drying time (12 hours, 24 hours and 36 hours). The experiment was conducted with 2 repetitions. Observed quality parameters include drying rate, moisture content, weight loss, hardness, total dissolved solids, rehydration ratio and favorability/hedonic value. The results showed that the vacuum pressure, drying time and their interaction had a significantly effect on the rate of drying, moisture content, weight loss, hardness, total dissolved solids, rehydration ratio, color and texture of the fruit, but had no significantly effect on taste and aroma. Freezing drying at a vacuum pressure of 0.1 mBar and 36 hours drying time produces the best quality of freeze-dried strawberries with hedonic score of 5 (likes) based on the panelists’ assessment. Keywords: drying, freeze drying, post-harvest, rehydration, strawberry