Higher Liking Scores Research Articles

Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes

Plant-based fish is developed to mimic the taste, texture, and appearance of fish. Despite being the fastest-growing segment in plant-based analogues sales, it remains a niche product due to several hindrances, including sensory and nutritional issues. This study assessed consumer perception, attitudes and acceptance drivers of plant-based canned tuna involving 165 consumers who evaluated for liking and described through the Check-All-That-Apply method five plant-based and three animal-based samples. Consumers’ food neophobia level, food related lifestyles and food frequency consumption of a series of plant-based and animal-based products were investigated as potential explanatory variables in drivers of acceptance. Generalised linear models showed that plant-based samples scored very low (<40 VAS score), while animal-based products were well accepted (63.6 – 75.2). Principal Coordinate Analysis revealed that pink colour, tuna/fish flavour, and dryness characterised tuna samples and contributed positively to liking, while unappealing appearance, off-flavour, legume/vegetable flavour, bitterness, gelatinous and gumminess, characterised plant-based samples and contributed negatively to liking. Agglomerative hierarchical analysis identified two consumer clusters differing in liking for plant-based fish analogues. One cluster (27 % of consumers) showed significantly higher liking scores for all plant-based samples, a higher consumption of plant-based analogues and seemed more careful when buying food, both regarding its nutritional composition and its naturalness than the other cluster. This study suggests that the exploitation of plant-based ingredients (textured soy, pea and wheat proteins) affects all sensory dimensions of plant-based canned tuna and highlights the importance of sensory optimisation in the development of plant-based alternatives to meet consumer preferences.

Consumer Perception of Sweeteners in Yogurt

Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease and high blood pressure. The objective of this study was to evaluate consumer perception of sugar reduction in yogurt - both conceptually and for liking of actual products. An online survey (n = 1290) was conducted to evaluate consumer perception of sweeteners available in commercial yogurts. Participants who purchased yogurt at least once in the past 3 mo completed a series of exercises that involved demographics, agreement, Kano, and Maximum Difference (MaxDiff) scaling questions. Subsequently, vanilla 1% milkfat yogurts sweetened with sucrose were formulated to iso-sweet taste intensity with either stevia, allulose, a blend of sucrose and honey or a blend of sucrose, stevia and allulose using magnitude estimate scaling followed by paired comparison tests with consumers (n = 40). A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. Survey and acceptance test data were evaluated by univariate and multivariate analyses. Conceptually, consumers preferred the claim "naturally sweetened" over a reduced sugar claim in yogurt (P < 0.05). Honey was preferred over other sweeteners, followed by agave nectar and cane sugar (P < 0.05). Allulose was the least preferred sweetener option conceptually (P < 0.05). Priming with sweetener type positively impacted consumer acceptance, regardless of sweetener (P < 0.05). When yogurts were tasted, yogurts sweetened with sucrose were the most preferred regardless of priming (P < 0.05). Yogurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking scores than yogurts with stevia (P < 0.05), suggesting that allulose can assist with sugar reduction in yogurt. Consumers are interested in healthy yogurts that are naturally sweetened, but flavor/taste remains the driving force for liking and purchase. The use of a natural non-nutritive sweetener that delivers the sensory experience of sucrose is ultimately more important than familiarity with the actual sweetener.

Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand

Understanding cross-cultural variation in perception is essential for identifying culture-specific factors impacting product acceptability. While immigrants may initially maintain their preferences, acculturation levels vary. To understand to what extent immigrants can be used as a proxy to model overseas markets, this study investigated short (CHS) and long-term (CHL) Chinese immigrant responses to plain yoghurts compared to New Zealand (NZ) Europeans (E). Three groups (CHS, CHL and NZE, n = 222) evaluated liking of, emotional response to, and sensory perception of 10 plain yoghurts. Groups liked yoghurts similarly. Notably, NZE rated emotions lower than both immigrant groups, with a few exceptions. Both Chinese groups rated most emotions similarly, but CHL rated some closer to NZE. Positive emotions correlated with higher liking scores. However, cross-cultural differences existed for ‘guilty’ which was associated with yoghurts liked by NZE; and for ‘wild’ and ‘mild’ associated with yoghurts disliked by both immigrant groups. Citation proportions for some sensory attributes differed among all groups, dependent on the sample. But level of acculturation between immigrant groups was limited. Sweetness, vanilla, stone fruit and cream flavours, smoothness, and creaminess drove liking across all groups, whereas only the Chinese valued umami, undoubtedly due to positive associations with it. Some effects of acculturation for long-term immigrants were evident, but responses were often closer to their short-term counterparts. Therefore, immigrants in general provide a useful proxy for measuring consumer responses in early stages of product development for this overseas market, but with consideration of their residence time in the host culture.

Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.

Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods

AbstractThe increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home‐use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p &lt; .05). Texture liking was the only significantly different attribute between cooking methods (p &lt; .05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as ‘active,’ ‘enthusiastic,’ and ‘happy’ were stronger than those in the CLT (p &lt; .05). Active and positive attitudes such as ‘adventurous,’ ‘aggressive,’ ‘enthusiastic,’ ‘interested,’ and ‘wild’ were stronger in microwave cooking than in pan cooking (p &lt; .05). The results showed that the ‘IKEA effect’ exists in the self‐cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods.Practical applicationsOur research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions.

Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics.

Consumer acceptability of beers is influenced by product formulation and processing conditions, which impart unique sensory profiles. This study used multivariate techniques to evaluate at-home consumer sensory acceptability of six commercial beers considering their style, fermentation type, and chemical composition. Samples included top-fermented beers (American India Pale Ale and Stout) and bottom-fermented beers (Pilsner, zero-alcohol Pilsner, Vienna Lager, and Munich Dunkel). Beer consumers (n = 50) conducted sensory hedonic, check-all-that-apply (CATA) and just-about-right (JAR) tests. Chemometric variables included iso-alpha-acids, hordenine, and volatile aromatic compounds, quantified by chromatographic methods, whereas bitterness units (IBU) were determined spectrophotometrically. Lager beers had higher acceptability than top-fermented beer (p < .05) for all attributes. Light-colored beers and medium-height foams had the highest liking scores for visual sensory attributes. Higher concentrations of bitter-tasting molecules, hordenine, and acidity decreased the liking scores of top-fermented (Ale) beers, as a sensory penalty analysis suggested. In contrast, the most favored beers (Pilsners and Munich Dunkel) contained higher fusel alcohol esters linked to fruity aromatic notes. Although a low conversion rate of fatty acids into fruity esters was noted in nonalcoholic Pilsner, its overall liking score was not statistically different from the alcoholic version. However, consumers perceived the nonalcoholic Pilsner as less bitter than its alcoholic counterpart even when IBUs were nonsignificantly different. This study emphasized the significance of understanding beer chemometrics to comprehend consumer acceptability, highlighting the crucial role of bitter molecules. Hence, hordenine, acidity, and volatile contents provided additional and valuable insights into consumer preferences.

Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice

SummaryPackaging is crucial in attracting consumer attention, conveying product identity, influencing product perception and affecting approach‐based consumer behaviours. The present exploratory study aimed to gain insights into the effects of packaging on consumer experiences and the factors driving willingness to buy different orange juice products based on packaging. Eye tracking and facial expressions were used to capture the consumer perception journey, from the initial interaction to the final product evaluation. The study also examined hedonic liking, explicit emotions and different label attributes in the evaluation stage, and the importance of texture, price and the New Zealand (NZ)‐made logo in the validation stage. Results showed that the packaging's physical features significantly affected consumer's attention during the initial interaction stage. Implicit emotions provided deeper insights into consumers' preferences in the orientation stage. Nutritional information gained maximum visual attention (fixation counts = 0.40) in the evaluation stage, while the NZ‐made logo (odds ratio = 15.62) drove purchase intention. The study revealed that the packaging that attracted the maximum attention was not necessarily the one with the highest liking score. Moreover, consumers may not pay much visual attention to attributes (price, r = −0.22) that they reported to be important. By advancing our knowledge in this field, marketers and product designers can refine their strategies and create packaging that captures visual attention and evokes positive emotional responses, ultimately influencing consumer behaviours.

Adapting dysphagia meals for acceptance among a broader group of older adults

AbstractAcceptance of texture‐modified meals in healthy older adults with pre‐clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory‐ and taste function. Texture‐modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texture‐modified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture‐modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor‐enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.Practical ApplicationsHealthy older adults find the modified texture of chicken breasts acceptable. The unique technique applied to modify the texture uses fresh ingredients while offering improved flavor and appearance, which increases the acceptability of meals in a social context. These meals represent an acceptable alternative for older adults in a preclinical state of dysphagia who require meals comparable to unmodified chicken breasts.

A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties

Fermentation is a critical step in the production of coffee when following standard wet processing, one of the most common methods used to remove the mucilage layer from coffee cherries. During this step, the de-pulped coffee cherries undergo fermentation with native yeast that modifies the flavor profile of the resultant coffee. This study aimed to ferment green coffee beans using commercial yeast strains from beer and wine prized for their ability to produce specific flavors, and subsequently evaluate the aroma and flavor of the coffee using coffee consumers. Four Saccharomyces cerevisiae strains were used: Belgian Ale, Sourvisiae, 71 B, and Tropical IPA, along with one non-Saccharomyces, Toluraspora delbrueckii (Biodiva), and a non-inoculated control sample. The green coffee beans underwent a controlled wet fermentation for 72 h, followed by roasting, grinding, and brewing. Results showed that flavor profiles varied broadly by yeast strain, suggesting that producing novel flavors in coffee through fermentation is feasible and that these flavors survive the roasting process; however, higher liking scores were still reported for the control sample compared to the fermented samples. Biodiva, a strain used in wine to produce esters and fruity flavors, resulted in coffee with highly fruity notes, and all strains were rated more floral than the control, while the sample fermented with Sourvisiae yeast used in the brewing of sour ales resulted in coffee that was both perceived as more sour and had the lowest pH, likely due to the degree of lactic acid this strain is engineered to produce. Further, there were significant color differences between the samples. In conclusion, fermenting green coffee beans with brewing and winemaking yeast strains strongly impacted the flavor and aroma of the resultant coffee; however, evaluating larger panels of strains or optimizing strain performance may yield flavor profiles more suitable for coffee.

Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly

Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p &lt; 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p &lt; 0.05). The springiness and water activity of all samples were not significantly different (p &gt; 0.05). Total reducing sugar content in the control sample was significantly higher (p &lt; 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p &gt; 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.

Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

Background: The objective of this study was to evaluate the effect of the partial replacement of wheat flour by carob, malt and soybean flours on the characteristics of dough’s and breads. Methods: For preparation of basic dough, wheat flour was blended with water, sodium chloride and dried yeast. The samples were subjected to the operations of mixing, proofing and baking. The carob, soybean and malt flours were used in increasing ratio 1-5%. Result: Physicochemical properties of composite flours showed that the proteins level (for soybean), ash, fat, fatty acids and starch were increased with increase level of flours substitution. Composite flours prepared with carob and soybean displayed higher amounts of dry and wet gluten, Zeleny number and lower value of failing number. For sensory characteristics, carob and soybean breads received higher liking scores compared to the malt and wheat samples. For malt, only 1% was able to improve the color, section shapes and texture of bread. This study demonstrated the potential use of carob, soybean and malt flours to improve the overall characteristics of the dough’s and breads.

Autochthonous starter culture selection for Salame Piemonte PGI production

Salame Piemonte is a dry-fermented meat product typical of the Piedmont region in Italy, manufactured using commercial starter cultures. This study aimed to select autochthonous starter cultures (ASCs) that could be used for sausage fermentation in order to strengthen the link with the geographical area of production and improve the sensory properties of the final product. A culture-dependent approach was adopted during three different spontaneous sausage fermentation processes to isolate and characterise the main bacterial resources involved. Dominant lactic acid bacteria (LAB) in each batch were Pediococcus pentosaceus, Latilactobacillus sakei, and Latilactobacillus curvatus; Staphylococcus xylosus was the most dominant coagulase-negative staphylococci (CNS) in all the studied batches. LAB and presumptive CNS isolates were further evaluated for their physiological properties and biotechnological potential. Thereafter, 11 strains were selected and evaluated for safety. Five selected strains (two P. pentosaceus, two L. sakei, and one S. xylosus strain) were used for pilot-scale Salame Piemonte production with seven different strain combinations. Based on the liking test, three ASC combinations led to the highest liking score compared to industrial products. These three ASCs were then used for the second pilot-scale sausage production confirming the high liking score. In summary, the use of P. pentosaceus and S. xylosus ASC significantly improved product sensory properties compared with that obtained using commercial starter cultures.

Influence of testing environment on consumer liking of doenjang stew

AbstractCentral location test (CLT) is a more widely employed method for testing consumer acceptance in comparison to home usage test (HUT). In this study, the influence of the testing environment on the consumer liking of doenjang stew was determined. Consumer acceptance testing of doenjang stew was conducted four times, with one CLT and three HUTs. For HUTs, samples were served in different containers: 50 ml of premade doenjang stew in a plastic 95‐ml disposable cup, representing CLT conducted at home; 200 ml (one serving size) of premade doenjang stew in a 500‐ml plastic disposable bowl, representing restaurant “take out,” corresponded to the CLT condition performed at home; and doenjang stew meal kit including doenjang paste, vegetables, broth, and cooking recipe, representing meal‐kit consumption scenario. Differences in product liking were observed according to the testing environment (p &lt; .05). In case of appearance‐related attributes (no tasting involved), consumers rated higher liking scores to doenjang stew evaluated under a meal‐kit HUT situation (p &lt; .05). When tasting was involved, consumers rated higher scores to stew samples under the CLT condition (p &lt; .05). The salinity of doenjang stew was the same under all of the product testing environments, while the salty taste liking was rated the highest under the CLT situation (p &lt; .05). Results of this study suggested that the testing environment affects the consumer acceptance testing results.Practical ApplicationsThis study reported that differences in liking attributes under different testing environments, in that the highest overall liking score was rated under CLT condition, while HUT presented as “meal‐kit” received highest appearance‐related liking scores. Based on the results, this study suggests the consumer acceptance testing of doenjang stew using the CLT rather than the HUT considering the time and economics. This study provided an appropriate method to test the consumer liking of doenjang stew‐type food products, which can be utilized in future consumer‐related research.

Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace

AbstractJuice‐pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking of a pomace‐enriched thin crispy‐baked bread product in five European countries, and to obtain suggestions for improvements. Moreover, data on the frequency of snack consumption, openness to new foods and an opinion on residues in food applications were acquired. Four hundred and sixty‐six consumers from United Kingdom, Spain, Sweden, Italy and Germany were involved. On a 9‐point hedonic scale, the pomace cracker was rated towards the direction of liking with 5.94 ± 1.90 on average. Contingency tables showed that the overall‐liking correlated highly significant (p &lt; 0.01) with the country of origin and sex of the respondents and their openness to new products. Significantly higher liking scores were provided by British and Spanish consumers and, among these respondents, savoury snacks were stated to be consumed most frequently. Therefore, the snack consumption frequency also appeared to be a driver for cross‐national differences in hedonic responses. The consent for using pomace in food products was remarkably high (&gt;90%) in all countries and stresses consumer awareness in terms of healthy longevity and sustainability.

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

This study focuses on the addition of tapioca starch as a stabilizer in the formulation of yogurt-like products made from coconut milk. Yogurt-like products supplemented with tapioca starch at 0.5, 1.0, 1.5 and 2.0% (w/w) or without tapioca starch were stored at 4 °C for 14 days, and analyzed for pH changes, lactic acid bacteria viability, syneresis, rheological properties, whiteness index and sensory properties using 9-point hedonic scale. The results showed that the addition of tapioca starch did not affect the number of lactic acid bacteria during storage. Syneresis decreased with increasing concentration of tapioca starch, while the storage modulus (G′ or solid-like property) increased when the concentration of tapioca starch increased. Whiteness index was not affected by supplementation of tapioca starch at the end of storage. The sensory evaluation indicated that addition of tapioca starch from 1.0% led to higher liking scores, especially texture attribute. The product made with 1.0% tapioca starch was selected based on sensory scores for proximate analysis. The product contained 71.31% moisture, 1.91% protein, 6.01% carbohydrate, 20.22% fat and 0.55% ash. This study suggested that yogurt-like product made from coconut milk can be obtained using tapioca starch as a stabilizer.

Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere

Vacuum impregnation-assisted penetration with Chamuang leaf extract (CLE; 1–2 g/100 ml) using 5 kPa absolute of vacuum, 7.5/15 min vacuum time and 15/22.5 min restoration time was studied in Pacific white shrimp subjected to prior pulsed electric field (PEF) before storage at 4 °C in modified atmosphere packaging (Ar/air; 80: 20). Lowest melanosis scores were obtained for samples treated with PEF (15 kV/cm, 800 pulses, 18 kJ/kg) and CLE (2 g/100 ml) with a 15 min vacuum time and 15 min restoration time and kept under an Ar/air atmosphere for 18 days. The control (untreated, kept in air) showed more melanosis during 18 days than treated samples (P < 0.05). Lower bacterial counts were attained in samples vacuum-impregnated with 2 g/100 ml CLE with prior PEF and stored under an Ar/air atmosphere (P < 0.05). These samples had lowest lipid oxidation, pH, total volatile bases and protein carbonyl content (P < 0.05). Higher liking scores for all attributes were noted in PEF-treated and vacuum-impregnated CLE (2 g/100 ml) samples. Thus, shrimp treated with CLE with the aid of combined processes and packaging had a shelf-life up to 18 days.

Identifying the drivers of liking for texture attributes of Vietnamese sausage

Vietnamese sausage (cha lua), a pork processing food with a characteristic chewy and crunchy texture, are widely consumed in Vietnam. However, there are not many established researchs on hedonic and sensory attributes for this product, especially about the texture attributes. The goal of this study was to investigate consumer's preference as well as identify the drivers of liking for texture of Vietnamese sausage. Eight samples were prepared with various ratio of lean meat, lard and starch to cover a wide range of different texture of Vietnamese sausage. Sixty eight consumers then evaluated these eight samples, rating texture liking on nine-point scale and answering a checkall- that-apply (CATA) question, which consisted of 16 different texture attributes of Vietnamese sausage. The consumers were also asked to check all the approriate attributes to describe their ideal products. The ANOVA and post –hoc test showed samples which had recipes with high lard ratio (20-25%) and low meat ratio (70%) had a significant higher liking scores, while the samples which had recipe with high meat ratio (90%) had the lowest liking scores. The Cochran's Q test showed that 12 attributes had different choice frequency between samples, suggesting the texture of Vietnamese sausage is complex and diverse. The CA results showed all the samples without stach were associated with large air holes, while samples which high meat ratio (80%) were associated with hardness. The ideal Vietnamese sausage product was associated with fattiness, juiciness, springiness and brittleness. Finally, the results of penalty analysis showed that chewy, firm, and elastic attributes had positive impacts on the liking score for Vietnamese sausage products, while attributes that exhibit heterogeneity, such as large air hole and grainy, significantly reduced the liking score of the product. This suggested the importance of mechanical texture attributes and homogenity on the consumer's preference of the Vietnamese sausage.

Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts

For deeper insight into beef consumer experiences during consumption, sensory descriptions seem to be insufficient, and exploration of emotions evoked by this product are required. In this context, the present study aimed to evaluate the emotions evoked by beef consumption in different contexts. To that end, this work was structured as follows: 1) Emotional vocabulary development; 2) Selection of beef cuts; and 3) Emotional profiling of beef cuts. The emotional vocabulary was useful for characterizing emotions evoked by two beef cuts with different sensory profiles, in different contexts, considering a within-subjects design. Rump cap samples showed the highest liking and were associated with positive emotions, while outside flat samples were less liked and characterized by negative emotions. The evoked context had no effect on hedonic and emotional intensities, but increased the number of emotions elicited by consumers. The correlation of sensory, hedonic and emotional information indicated that tenderness and internal color of beef were correlated with positive emotions and higher liking scores.

Food Preferences and Their Perceived Changes Before and After Bariatric Surgery: a Cross-sectional Study.

Changes in food preferences, taste, and smell following bariatric surgery have been previously described but with inconsistent results. We aimed to describe current food preferences and their perceived changes before and after the surgery. We further compared food preferences between patients with and without taste or smell alterations, before and above 2 years follow-up, and concerning the success or failure of their surgery. This cross-sectional study was conducted with a self-administered online questionnaire. Two years was the cut-off between short- and long-term follow-up. Success was defined as an excess weight loss (EWL) greater or equal to 50%. In total, 220 postoperative patients answered the questionnaire. Patients with taste alterations (64%) had significantly lower preferences for red meat, milk, cheese, desserts, fried foods, and water (all p < 0.05) relative to the non-taste alteration group, while those with smell alterations (38%) had significantly lower preference for cheese only (p < 0.05) relative to the non-smell alteration group. Patients with a ≥ 2-year follow-up had a higher liking for desserts, fried foods, fat, bread, hot drinks, and alcohol compared to patients with a < 2-year follow-up (all p < 0.05). Patients having success in surgery had higher liking scores for green vegetables and lower liking scores for starchy foods, milk, and sweet dairy products (all p < 0.05). Our study suggests that patients who underwent bariatric surgery have different food preference patterns according to their sensory perceptions, the duration of their follow-up, and the success of bariatric surgery.

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates

ABSTRACT Much of pasta’s properties come from gluten; however, many have an adverse reaction to its consumption. The objective of this work was to optimize the formulation of a protein enriched gluten-free pasta. A mixture design of experiments (MDOE), using isolated protein from pea (PPI) and fava (FPI) as the protein sources, was used to optimize the pasta formulation. Formulations were tested for extrusion feasibility, optimal cooking time, cooking loss, swelling index, color, and hardness. Two optimized protein ratios, 30:70 and 43:57 PPI:FPI, resulted from the MDOE analysis. The optimized formulations were compared to semolina pasta for the same properties. Hedonic sensory evaluation of the optimized formulations, semolina, and whole wheat pastas was conducted: glutenous pastas showed higher liking scores. This study shows that by using PPI, FPI and MDOE it is feasible to formulate protein enriched gluten-free pasta, while further optimization is needed to fully mimic their regular glutenous counterparts.