Liking Scores Research Articles

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match. The thiols 2-furylmethanethiol and phenylmethanethiol have been linked to these aromas, and this study aimed to determine the contribution of these compounds to specific sensory properties in Chardonnay wines, as well as the consumer acceptance of wine displaying “empyreumatic” aromas. Methods and Results. Twenty-four Australian and New Zealand Chardonnay wines were selected for volatile analysis and quantitative sensory descriptive analysis. Consumer liking of a subset of six wines was also determined, and a further sensory study involving additions of the thiols to a base wine was conducted. Partial least squares regression showed that flint/struck-match/mineral aromas were related to 2-furylmethanethiol concentration with phenylmethanethiol less well associated. The odorant addition study confirmed that 2-furylmethanethiol directed flint/struck-match/mineral aromas and exerted strong suppression of other aromas while phenylmethanethiol played a lesser role. Consumer acceptance (n = 92) was overall lower for wines displaying high flint/struck-match/mineral aromas, although cluster analysis of the liking scores identified a sizeable consumer group (33%) who preferred wines with this attribute. Conclusions. The potent thiol 2-furylmethanethiol was indicated to be the primary contributor to flint/struck-match/mineral aromas in Chardonnay wines, with phenylmethanethiol playing a subordinate role. Significance of the Study. Increased concentration of 2-furylmethanethiol and the conferred “empyreumatic” odours should be carefully considered when producing wine styles to appeal to consumers.

Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities.

To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers' preferences and requirements is still a challenge. In this work, cellulose extracted from coffee silverskin (a by-product of coffee roasting) and chitosan were combined with different natural pigments (curcumin, phycocyanin, and lycopene) to generate a variety of composite films with different colors for food packaging. The physicochemical and sensory properties of the films were evaluated. The cellulose/chitosan film showed favorable mechanical properties and water sensitivity. Addition of natural pigments resulted in different film colors, and significantly affected the optical properties and improved the UV-barrier, swelling degree, and water vapor permeability (WVP), but there were also slight decreases in the mechanical properties. The various colored films can influence the perceived features and evoke different emotions from consumers, resulting in films receiving different attraction and liking scores. This work provides a comprehensive evaluation strategy for coffee silverskin cellulose-based composite films with incorporated pigments, and a new perspective on the consideration of the hedonic ratings of consumers regarding bio-based films when designing food packaging.

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose-response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.

‘I like you so . . . ’: how transgressor and interviewer likeability and familiarity influence children’s disclosures

This study examined how children’s age and their ratings of the likeability of a transgressor (E1) and an interviewer (E2) influenced their testimonies after witnessing a theft. Children (N = 152; ages 7–13 years) witnessed E1 steal $20 from a wallet. E1 then asked the children to lie and say that they did not take the money. Children were interviewed about their experience with E1 and completed two questionnaires about E1 and E2. Children who reported higher likeability scores with E1 were more likely to attempt to conceal the theft and more willing to keep it a secret. Children who reported higher likeability scores with E2 were more likely to indirectly disclose the theft. Age also played a role in children’s ability to maintain their concealment. Results have important implications for professionals who interview children and suggest that more research is needed to examine ways to increase children’s comfort with interviews/interviewers.

Hyperoside improves the textural and rheological properties of threadfin bream surimi gel

SummaryTextural, rheological, structural and sensorial properties of threadfin bream surimi as influenced by the addition of hyperoside (HyS) at various levels (0%–4%; w/w) were investigated. Surimi gel added with 1% and 2% HyS (HyS1 and HyS2, respectively) had the highest breaking force and deformation (P &lt; 0.05). HyS2 showed the maximum water‐holding capacity, followed by HyS1 (P &lt; 0.05). Whiteness of gel was decreased when the concentration of HyS was higher than 1%. Hardness, springiness, gumminess and chewiness increased with the addition of 1%–2% HyS (P &lt; 0.05). HyS enhanced the connections between surimi proteins as supported by the appearance of some polymerised proteins. No major changes in the secondary structure of myofibrillar proteins in gel were noticed as determined by FTIR. Microstructure also revealed the formation of higher connectivity in the gel network with the addition of 1%–2% HyS. Likeness score for taste and flavour slightly decreased (P &lt; 0.05), but the overall likeness score for HyS1 was still higher than the acceptable limit (score of 5). Therefore, the addition of HyS improved the gelling properties of threadfin surimi gel, which could be claimed as a functional food due to the several health benefits of HyS. Nevertheless, future studies should be conducted to reduce the bitterness associated with HyS incorporation.

Biological activity of dried infused sapodilla (Manilkara zapota) leaf tea formulated with different milk and sugar contents

Milk tea is a popular global beverage, but it also has high sugar and fat contents that can lead to chronic diseases. Sapodilla (Manilkara zapota) leaves contain various phenolic compounds with significant antioxidant and health benefits, but the biological impacts of interactions between sapodilla and other food ingredients in food systems have not been investigated. This study assessed ingredient interactions with the biological properties of functional sapodilla milk tea. Dried sapodilla leaves were infused with hot water at 1 g/120 mL and 1 g/68 mL and formulated with almond milk, soy milk, fat-free cow milk, and lactose-free cow milk. Each formulation was determined for color, total phenolic content, and total antioxidant activity using ABTS and FRAP assays. Two sweeteners, white sugar and smart-branded sugar, were added and tested for antioxidant capacity and sensory acceptability. The formulations were measured for estimated glycemic index (GI), antioxidant capacity, and sensory acceptability compared to commercial products. Results revealed a prototype with a lower estimated GI than commercial products (p&lt;0.05) and high overall liking score of 7.6 (n=30). Functional ingredients from natural sources such as sapodilla leaves can be successfully incorporated into foods, providing novel functional product categories and new commercial opportunities.

Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents.

Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed W. globosa snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the W. globosa snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value.

The effects of feed moisture and dried coconut meal content on the physicochemical, functional, and sensory properties of gluten-free Riceberry rice flour-based extruded snacks

The objective of this study was to develop an expanded snack from Riceberry rice flour (RBF) and dried coconut meal (DCM), a by-product of coconut milk production, using a twin-screw extruder. A 3 x 3 factorial design was employed to investigate the effects of feed moisture contents (18, 21, and 24%) and DCM levels (0, 5, and 10%) on the physicochemical, functional, and sensory properties of the products. The results showed that increasing feed moisture content significantly reduced the cold peak viscosity but had no significant effect on the hot peak viscosity. DCM was the dominant factor affecting the hot peak viscosity. The substitution of DCM led to a decrease in the expansion of the extrudates while increasing the L* and b* values. The texture parameters were affected by both feed moisture and DCM, where increased feed moisture resulted in more rigid structures with higher density and hardness but lower crispiness. Antioxidant levels in the final product decreased by approximately 64 to 70% and 10 to 25%, as determined by DPPH and FRAP assays, respectively, compared to the initial RBF. However, the antioxidant levels remained high in the final product. Feed moisture content had no effect on the antioxidant activity as measured by the DPPH and FRAP assays. The total phenolic content (TPC) of the extrudates decreased as feed moisture and DCM content increased. Furthermore, the anthocyanin content (ATC) decreased when RBF was substituted with DCM. The sensory evaluation revealed that the product with 18% feed moisture content and 10% DCM had the highest overall liking score. These findings offer valuable insights into the potential use of a twin-screw extruder for developing expanded snacks from RBF and DCM and could be useful for further research in this area.

Liking and Disliking Factors about going to School perceived by the Parents of Children with Special needs enrolled in Special Schools of Lahore City

Online business has been turned into an effective opportunity for students, especially at This paper aimed to investigate the liking and disliking factors of school-going children with special perceived by their parents and to compare the liking and disliking of school-going special needs children. The quantitative research approach was applied by the researchers to complete the study. 40 parents of school-going children with special needs residents of Lahore city were selected as a sample by using a stratified sampling technique for this research. One close-ended self-constructed reliable questionnaire (Cronbach Alpha=.84) was used by the researchers (Cronbach Alpha=.84). The results pinpointed liking to do activities in the school more than disliking (liking score= 83.7500 and disliking score=52.5500). There is no significant difference in parental views based on their gender about the total liking (t=.388, df=38 and p=.700) and disliking factors (t=.788, df=38, and p=.436) and there are no significant differences in the liking and disliking of students with special needs based on their disabilities about going to school. Researchers recommended that reinforcement should be given to the special needs students to maintain their likeness for attending school.

Assessing the impact of protonating acid combinations in e-cigarette liquids: a randomised, crossover study on nicotine pharmacokinetics

The addition of protonating acids to e-cigarette liquid formulations (e-liquids) enhances nicotine bioavailability in e-cigarette use. However, little is known about the impact of different combinations of protonating acid on nicotine pharmacokinetics. The objectives of this study were to compare pharmacokinetics of nicotine absorption following use of a closed-system e-cigarette, containing e-liquids with two different nicotine levels and with different ratios of three common protonating acids—lactic, benzoic and levulinic. In a randomised, controlled, crossover study, nicotine pharmacokinetics and product liking were assessed for prototype e-liquids used in a Vuse e-cigarette containing either 3.5% or 5% nicotine and varying ratios of lactic, benzoic and/or levulinic acid. During an 8-day confinement period, 32 healthy adult current cigarette smokers/e-cigarette dual users used a single study e-liquid each day during 10-min fixed and ad libitum use periods after overnight nicotine abstinence. For most comparisons, Cmax and AUC0–60 following both fixed and ad libitum puffing were significantly higher for e-liquids containing 5% nicotine compared with 3.5% nicotine. However, Cmax and AUC0–60 were not statistically different for 5% nicotine e-liquids containing varying ratios of lactic, levulinic and benzoic acid when compared to an e-liquid containing lactic acid only. Mean scores for product liking were similar for all e-liquid formulations assessed, regardless of nicotine concentration, acid content, and whether the product was used in a fixed or ad libitum puffing regimen. While e-liquid nicotine concentration significantly affected users’ nicotine uptake, the different combinations of benzoic, levulinic and lactic acid in the e-liquids assessed had limited impact on nicotine pharmacokinetics and product liking scores.

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

The 9-point hedonic scale is the most widely used scale for consumer acceptance testing globally. The scale has nine categories with verbal anchors which are converted to a numerical scale with numbers assigned at equal intervals so that the psychological distance between successive scale points is equal. The verbal cues and number of categories assigned to them may not be relevant for Ghanaian consumers based on cultural differences. Using bread as an example, we used a 3 × 4 factorial design for bread types and scaling categories, to determine the number of categories in a hedonic scale that would be appropriate for Ghanaian consumers to use in a consumer acceptance test. Three commonly consumed breads in Ghana, tea bread, butter bread, and sugar bread were used. The number of categories in the scales we tested were the traditional 9-point, and three truncations of it; 7-point, 5-point, and 3- point scales. Each scale had verbal cues and numbers based on the traditional 9-point scale. Assessors rated their degree of overall liking followed by the degree of liking for appearance, flavor and texture of each bread sample. They further ranked the breads for preference. Simple t-tests, Analysis of variance and ranked order analyses were used to determine differences in liking scores for the breads across the different scales used. Regardless of the number of categories in the scales used, the order for product liking and preference rank order were the same; sugar bread &amp;gt; butter bread &amp;gt; tea bread. Attentiveness to the task of scoring the degree of liking was an important factor that impacted how the different scale lengths were used. When assessors are attentive to changes in scale length, they adjust their scores to fit the scale length and thus the number of categories in the scale length does not affect the acceptance score. The choice of scale length to use should be considered carefully in a consumer acceptance test.

Use of psyllium husk powder: Effects on emulsion stabilised by fish muscle proteins and gel characteristics of fish tofu

SummaryIn‐vitro studies on emulsifying properties of psyllium (Plantago ovata) husk (PSY) powder at various concentrations using natural actomyosin (NAM) extracted from threadfin bream (Nemipterus sp.) mince were investigated. Emulsion activity and stability indexes were increased with the addition of PSY at 1.25 g/100 mL (PSY‐E1) and 2.50 g/100 mL(PSY‐E2) (P &lt; 0.05). Overall, PSY‐E1 and PSY‐E2 emulsions had the highest turbidity and lower particle size. Moreover, gel properties and consumer acceptability of fish tofu added without and with PSY powder at varying concentrations were also elucidated. No difference in breaking force (Br‐F) was observed between all samples, except tofu added with PSY at 5.00 g/100 g, which had the highest Br‐F (P &lt; 0.05). However, the lowest deformation (De‐F) was also attained for PSY‐T3 (P &lt; 0.05). Colour of fish tofu decreased with augmenting levels of PSY. Microstructure of fish tofu revealed the formation of an unordered network with thicker strands as PSY levels upsurged. Fish tofu containing PSY at 1.25–2.5 g/100 g showed a similar overall likeness score to that of control fish tofu. Therefore, PSY at the optimum level enhanced the emulsion stability. Moreover, PSY at 1.25–2.5 g/100 g could improve gel properties without a negative impact on the consumer acceptability of fish tofu.

Drivers of liking and value perception for a new apple cultivar in Italy

PurposeCombining sensory evaluations and hypothetical valuation mechanisms, this study aims to investigate the impact of consumers' product sensory attributes on willingness to pay (WTP) and overall liking for a new apple cultivar.Design/methodology/approachA sample of non-expert participants (n = 122) evaluated the overall liking and just-about-right (JAR) attributes. A variable transformation approach was applied to make linear and interval regression models between the JAR attributes, overall liking scores and participants' WTP.FindingsThe study reveals the high consumer appreciation for the new apple in both hedonic and economic terms. After controlling the anchoring effect's bias, the predicted mean WTP for the new apple cultivar was €3.26 per kilogramme. Crunchiness and flavour significantly affect both participants' overall liking and WTP.Research limitations/implicationsThe main limitation is the non-probabilistic sampling procedure, which does not allow for the generalisation of the results. Penalty analysis for JAR attributes in monetary and hedonic terms is beneficial for optimising the product and evaluating its potential in the marketplace.Practical implicationsThe findings provide helpful directions for product optimisation in future breeding programmes to ensure the long-term sustainability of the new apple cultivars in the marketplace.Originality/valueThis study provides evidence of the beneficial synergy of mixing sensory-oriented research with the behavioural economics field of study.

Substituted furan sulfonamides as carbonic anhydrase inhibitors: Synthesis, biological and in silico studies

Carbonic Anhydrases (CAs) are a large family of zinc metalloenzymes that catalyze the reversible hydration of carbon dioxide involved in several of biological processes, such as respiration, calcification, acid-base balance, bone resorption, and the formation of aqueous humor, cerebrospinal fluid, saliva, and gastric acid. They show wide diversity in tissue distribution and in their subcellular localization. Fifteen novel furyl sulfonamides were designed, synthesized and evaluated against four human isoforms: hCA I, hCA II, hCA IV and hCA IX. Compounds appeared to be very active mostly against hCAI (8) and hCA IV (11) isoforms being more potent than reference drug acetazolamide (AAZ). It should be mentioned that four compounds were more active than AAZ against hCA IX isoform, with compound 13d to be selective against hCA I (SI 70), hCA II (SI 13.5) and hCA IV (SI 20). Furthermore, docking was performed for some of these compounds on all isoforms I order to understand the possible interactions with the active site. The most active compounds showed good bioavailability and drug likeness scores.

Antioxidant potential of coffee husks in fresh pork sausage.

Coffee husks, a by-product of dry coffee processing, present a disposal problem in coffee-producing countries. Valorization of this residue is necessary to reduce its environmental impact and improve benefits to the producer. This study evaluated the antioxidant effect of coffee husks on physicochemical properties and sensory liking of fresh sausages packaged in aerobic (AEP) or modified atmosphere packaging (MAP) (20% CO2 + 80%N2). Fresh sausages were prepared with different antioxidants: no addition (control C), sodium nitrite (T2), sodium nitrite + sodium erythorbate + BHA/BHT blend (T3), sodium nitrite + coffee husk 1% (T4), sodium nitrite + coffee husk 2% (T5). Physicochemical properties (TBARs, carbonyl content, pH and instrumental color) were analyzed to evaluate the effect of added synthetic and natural antioxidants on fresh sausages. A sensory test (n = 100) was conducted to assess consumer liking of fresh sausages stored in AEP and MAP. The addition of coffee husks reduced lipid oxidation in fresh sausages, especially under MAP packaging, but did not affect carbonyl content. Consumers reported lower liking scores for products packed in MAP. The addition of coffee husks did not affect the degree of liking. Valorization of coffee husks as an antioxidant in fresh meat products is a viable natural option for the meat industry.

Chocolates enriched with seaweed: Sensory profiling and consumer segmentation

The idea of using macroalgae as a sustainable functional food is not new, however studies in the context of phycogastronomy are scarce. The aim of the current study was to develop three different types of chocolate enriched with marine macroalgae (seaweeds) and, through binary logistic regression models, outline their sensory profile (104–139 volunteers per sample), identify the profile of possible buyers and the sensory drivers of liking. The sensory characterization performed for each sample highlighted several attributes imparted by the added seaweeds, as the salty taste derived from kombu and the astringent stimuli and dehydrated fruits flavour note derived from nori. Moreover, together with the marine/ocean smell and vegetable flavour notes, results show there is a direct link between dried Portuguese sea lettuce and a distinctive green tea/matcha flavour. Significant differences were found among the purchase intent, flavour, and overall liking scores for each sample: milk chocolate with kombu and ruby chocolate with nori achieved a higher degree of acceptability by Portuguese consumers than white chocolate with sea lettuce. Along with the sensory drivers of liking uncovered, the preformed a priori and a posteriori consumer segmentation provided useful information for a better understanding of the associations between sensory perception, hedonic appraisal, chocolate consuming patterns and purchase intent of these innovative products. Results show that some macroalgae have the potential to be used in sweet formulations (chocolate) and this appears to be a good strategy to introduce macroalgae into Portuguese markets.

Impact of solid-state fermented Brewer's spent grains incorporation in biscuits on nutritional, physical and sensorial properties

Brewer's spent grains (BSG) is the abundant food processing by-product of beer production yet its application in food is limited due to its high susceptibility to microbial putrefaction and undesirable effect on the colour, structure and texture. Solid-state fermentation of BSG with Rhizopus oligosporus (RO) may further improve the nutritional, structural and textural properties of BSG-containing foods thus this study developed fermented BSG-containing biscuits and assessed their nutritional, physical and sensorial properties. Control (no substitution), autoclaved BSG (AB)- and fermented BSG (ROB)-containing biscuits (15/30% wheat flour substitution) were prepared. 30% ROB showed the greatest improvement in nutrient composition and anti-oxidant capacity. In vitro starch digestibility was significantly lowered in 30% ROB than Control, which can be explained by the greatest α-glucosidase inhibition activity of 30% ROB. BSG-containing biscuits were darker, less hard and more fracturable than Control, with no difference between ROB and AB, and gave better Just-about-right score for hardness. However, flavour and overall liking scores were lower in 30% AB and 30% ROB than lower substitution biscuits. Collectively, fermented BSG-substituted biscuits resulted in acceptable flavour and texture, as well as greater improvements in nutrient composition, anti-oxidant capacity, α-glucosidase inhibitory activity and in vitro starch digestibility.

Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil.

The effect of cold-pressed SOYLEIC™ soybean oil (SOYLEIC) on the physical and sensory properties of soy-based ice cream was compared to commercial vegetable oil (COM-VO), commercial high oleic soybean oil (COM-HO), and heavy cream (CREAM). Fat sources had no significant effect on viscosity and fat globule size distribution of ice cream mixes. Ice cream made with COM-VO had the lowest overrun (p <0.05) and higher degree of fat destabilization; however, no difference in hardness was found. Despite similar melting rate, the shape retention behavior during melting was different for SOYLEIC, COM-VO, and COM-HO compared to CREAM. No significant differences were found in texture attributes except mouth coating, which was higher for CREAM than COM-HO and SOYLEIC (p <0.05). There was no significant difference in flavor attributes between SOYLEIC and CREAM, while COM-VO and COM-HO had higher off-flavor intensities (p <0.05). Consumer acceptability results revealed that SOYLEIC and CREAM had significantly higher flavor liking and overall liking scores than COM-VO and COM-HO (p <0.05). SOYLEIC and CREAM also had higher texture liking than COM-VO (p <0.05). Overall, liking had the highest positive significant correlation with flavor liking (r=0.996). PRACTICAL APPLICATION: Cold-pressed HOLL soybean oil has the potential to be used in formulating plant-based frozen desserts with equivalent texture but more acceptable flavor.

Influence of rare sugar syrup on quality attributes and acceptability of bread

SummaryRare sugar syrup (RSS) prepared by alkaline isomerisation of high‐fructose corn syrup (HFCS) contains rare sugars as well as D‐glucose (Glc) and D‐fructose (Fru) and has antiobesity and antidiabetic effects. RSS was used in making bread, and the quality of the final bread product was compared with bread with added sucrose (Suc). 20°Bx RSS‐ and 20°Bx HFCS‐added breads had lower loaf height and volume, moisture content and water activity compared with 20°Bx Suc‐added bread and had higher hardness and gumminess of bread crumb. In contrast, adding 2°Bx RSS did not affect the physical and texture characteristics of the bread. GC–MS analysis of the RSS‐added bread showed that acetol, 3,5‐dihydroxy‐6‐methyl‐2,3‐dihydro‐4H‐pyran‐4‐one, 5‐methylfurfural and acetic acid were the main volatiles, and the amounts were higher than in the Suc‐ and HFCS‐added breads. The addition of 20°Bx RSS resulted in the lowest liking scores for the bread texture, hardness and elasticity. The RSS‐added bread, with a lower evaluation than the 20°Bx Suc‐added bread, was acceptable in overall preference as the 20°Bx HFCS‐added bread. Moreover, after processing, the 20°Bx RSS‐bread retained 86% of the rare sugar D‐allulose with its health functions, so it could be beneficial to consumer health compared with HFCS and Suc.

Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.

Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health-promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste. An acidified cold-brewed sorghum bran beverage was developed, and simplified sweetened (SB) and unsweetened (UB) versions were analyzed for antioxidant profiles (total phenolic content, phenolic profiling via HPLC, condensed tannins, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging) and sensory properties. Beverages contained condensed tannins (average of 0.33mg catechin equivalents per milliliter) along with other flavonoids and demonstrated in vitro antioxidant capacity (3.32-3.96mmol Trolox equivalents per milliliter). One hundred fourteen consumers, grouped by 6-n-propylthiouracil (bitterness) taster status, rated acceptability (9-point hedonic scales), bitterness intensity (5-point scale), and purchase intent (PI; yes/no) of model beverages. Although the concept was novel, SB was clearly more acceptable to consumers regardless of preference for sweet versus unsweet tea (as a reference product concept). Mean mouthfeel and flavor liking scores were significantly higher for SB (6.2 and 5.1, respectively) than UB (4.8 and 3.0, respectively). Bitterness was suppressed by the sweetness in SB (mean bitterness intensity of 1.8vs. 2.6 for UB), although 21% of consumers still found it "too bitter." However, consumers' taster status did not affect beverage acceptability nor bitterness perceptions at present phenolic levels (0.53 gallic acid equivalents per milligram). After a sorghum/antioxidant information message, positive PI increased to 56% for SB, impacting more females than males. Enhanced familiarity and effective product messaging can improve acceptability of acidified cold-brewed sorghum bran beverages as a novel functional food product concept. PRACTICAL APPLICATION: New food applications of cereal bran can provide value in terms of byproduct utilization and delivery of health-promoting ingredients. Sorghum bran beverages demonstrated antioxidant activity, and the sweetened formulation showed decreased bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, although most had not previously consumed sorghum.