Overall Degree Of Liking Research Articles

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 > butter bread > 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.

A cross-cultural analysis of children's vegetable preferences

The successful promotion of vegetable consumption by children requires a deep understanding of children's vegetable preferences as well as the factors shaping them throughout childhood. This study analyzed children vegetable liking in four different age ranges (5–6, 7–8, 9–10 and 11–12 years old) in Chile, China and the United States. Three hundred and eighty-four children completed this study. All participants tasted and rated 14 different vegetables for liking and described the samples using Check-All-That-Apply (CATA). We found significant differences in degree of overall liking among children from the three countries (p < 0.001). Specifically, children in China gave higher overall liking scores than children in the US, and in the US higher than in Chile. Child age and gender did not influence children's vegetable overall liking across the three countries. Across all countries and age groups, liking of taste and texture were the best predictors of children overall liking. The penalty analysis of CATA selections by children showed that the mean impact of the attributes that children used to describe the samples on their liking varied among countries, with the descriptors having the least impact on liking for Chinese children.

Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

SummaryThe effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour became stronger. The resilience and degree of green colour of steamed bread increased, while hardness and chewiness decreased, with the addition of GTP. The addition of 1.00% GTP did not significantly affect the specific volume, but remarkably influenced the hardness and resilience of steamed bread. In steamed bread formulated with GTP, the antioxidant activity was 0.84 mm TE per g at 1.00% of GTP and increased with GTP levels. The steamed bread had a pleasant flavour, and the degree of overall liking of steamed bread increased with GTP levels to the maximum used in this work.

Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying

This study investigated the effect of thickness (0.6, 0.8, 1.0 and 1.3 mm) on non-fried potato chips that were treated with a sequential infrared (IR) radiation blanching and drying method. The process characteristics such as the residual polyphenol oxidase (PPO) activity, moisture content reduction and drying rate of IR-treated potato slices were studied. The quality characteristics, including color and texture, were also determined. The residual PPO activity decreased with the increase in sample thickness, in a range of 2.13–8.81% after IR-blanching. The first-order kinetics fitted well for the PPO inactivation curve. The final moisture content (MC) of samples with various thicknesses reached a range of 3.85–4.51% (w.b.) after IR-treatment. The thinner sample had a faster drying rate than the thicker slices. The drying behavior can be described well using the Midilli model. Surface color changes of potato chips with different thickness were expressed by a 0.12-fold decrease in the L* value, and a 4.72-fold and 0.57-fold increase in the a* and b* values, respectively, after IR-treatment. The values of hardness increased by 0.96-fold with the increase in sample thickness from 0.6 to 1.3 mm. In addition, the sensory evaluation revealed that consumers preferred the sample with a thickness of 0.8 mm based on the overall degree of liking.

Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A.

Refining food recipes with orange‐fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP–wheat flour bread recipes—vita butter bread and vita tea bread—were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired‐preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types. Weighed bread intake by lactating mothers (n = 50) was used to estimate the contribution to dietary vitamin A based on the trans β‐carotene content. The developed vita butter bread and vita tea bread were most preferred by at least 77% (p < .05) of consumers (n = 310) for all the attributes considered. The average daily intake by the lactating mothers for vita butter bread was 247 g, and for vita tea bread was 196 g. The trans β‐carotene content of vita butter bread and vita tea bread were found to be 1.333 mg/100 g and 0.985 mg/100 g, respectively. The estimated trans‐β‐carotene intake was 3,293 μg/day (vita butter) and 1,931 μg/day (vita tea) based on the weighed bread intake, respectively, meeting 21% and 12% of the daily requirement (1,300 μg RAE/day) for lactating mothers, the life stage group with the highest vitamin A requirement. OFSP therefore could composite wheat flour to bake butter and tea bread, and will contribute to significant amount of dietary intake of vitamin A.

A Study of Using Mushrooms as a Plant-based Alternative for a Popular Meat-based Dish

Many diet-related chronic diseases are increasingly affecting to the health of the people all around the world because of their unhealthy dietary choices and habits. Nutritionists have suggested the consumers to change their food-intake patterns from the foods that contain high sugar, fat, salt and meat content to a more plant-based diet. Mushroom is one of the plant-based alternatives that can be used as a healthy substitute for meat and a mitigating agent for sodium reduction. Six beef taco blend recipes with different amount of meat, mushroom, and salt were evaluated by a group of 147 consumers, currently living in Northern California. Result from correlation analysis clearly revealed that the most important drivers of liking were flavor and texture. Appearance was not significantly correlated with overall liking. In general, consumers liked the samples without any salt reduction more than the samples with reduced salt. No meat substitute (100% beef), 50% and 80% meat substitute samples were all samples that received the highest degree of liking. The analysis of saltiness on Just-about-right (JAR) scale showed that 50% and 80% meat substitute samples were reported to have 60% just-right level of saltiness whereas 100% beef sample got only 48%. Four clusters were obtained from cluster analysis based on overall degree of liking. Consumers in the first cluster like 100% beef and 80% meat substitute samples. The second cluster was the largest cluster. They preferred to eat meat/mushroom blends. The third cluster was a group of plant based-diet consumers. They disliked 100% beef sample but liked all mushroom-based blends. The last cluster was a group of consumers who liked 100% beef sample most. Among all four clusters, this group of consumers tended to give lower hedonic scores all over samples than the others groups. These findings could be useful to devise culinary strategies and sensory insights to improve the flavor and consumer appeal of health-promoting plant-based foods without negatively affecting nutrition quality.

RESPONSE SURFACE MAPPING OF THE SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CHOCOLATE ICE CREAM CONTAINING ALTERNATE SWEETENING AGENTS

ABSTRACT In the present study, grape juice concentrate and sugarcane molasses were used as partial substitutes of sucrose in chocolate ice cream. The effect of the concentration of total sugar solids (14, 16 and 18%) and sucrose substitution level (10, 20 and 30%) on the sensory characteristics and overall acceptability of ice cream was investigated. Response surface methodology was used to map the co‐active effects of total sugar solids and alternate sweetener presence on selected sensory characteristics and degree of overall liking of samples. Our data revealed that both materials can be used as potential sweetening agents furnishing improved creamy texture, reducing the coarse and watery sensation defects, and controlling the flavor perception. Considering the data of overall acceptability, the use of grape juice concentrate led to the most acceptable samples regarding those containing sugarcane molasses. PRACTICAL APPLICATIONSOver the last years, a noticeable interest for incorporating functional and traditional ingredients in a great number of dairy products, ice cream included, has been observed. This trend is associated with the constantly increasing awareness of consumers on healthy, natural, fortified and low caloric ice cream preparations. Fruit juice concentrates as well as natural sweeteners, such as molasses or honey, can be used as alternate sweetness‐delivering ingredients and potential texture improvers in ice cream systems. Moreover, such ingredients having a high content in trace metals (e.g., ferrous, zinc and calcium) and natural antioxidants may offer functional advantages in the final product. The taste and flavor compatibility, and the specific effects on texture of grape juice concentrate (commonly produced in the Mediterranean basin) and sugarcane molasses (a low‐cost by‐product of the sugarcane industry) were extensively evaluated in the present study, offering an innovative concept on functional ice cream manufacture.

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

ABSTRACTSponge cakes were formulated using isomaltooligosaccharide (IMO) syrup as a sweetener to replace 0, 25, 50, 75, and 100% sucrose. The qualities of cakes were evaluated by physicochemical, microbiological, and sensory evaluation analyses. The viscosity in cake batter, cake volume, crumb Hunter a value, and IMO contents of baked cakes increased with increasing IMO syrup level, whereas the specific gravity in cake batter, crust L a b, and crumb L and b values, and hardness of baked cakes showed a reverse trend. The crust and crumb of cakes became darker and less yellow and had a better tender and less sweet texture as IMO syrup level increased and sucrose decreased. The degree of overall liking of cakes increased with increasing IMO syrup level. Total plate counts exceeded 105 CFU/g for cakes stored at 25°C for three days and &lt;103 CFU/g for the samples stored at 5°C for seven days. The changes in the moisture content, water activity, L a b values, and IMO contents of samples did not differ during storage. Overall, sucrose in the formulation of sponge cakes could be partially or fully replaced with IMO syrup.

Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend

Consumers expect beef products to be juicy and tender. In the present investigation four beef muscles, i.e. Biceps femoris (BF), Longissimus lumborum (LL), Rectus femoris (RF) and Semitendinosus (ST), were infused with a blend consisting of sodium and potassium salts, di- and triphosphates and lactates. The muscles were stored at 4 °C for 24 h, followed by storage at −18 °C until the descriptive sensory analysis could be performed on all four muscles. BF and LL were also subjected to consumer sensory analysis to determine the overall degree of liking. The infused and non-infused samples did not differ significantly with regard to aroma and flavour. The infused samples were significantly more juicy and tender than the untreated samples. Although the infused samples were rated significantly higher in salty taste than the untreated samples, both treatments illustrated a relatively low mean value for saltiness. Both the infused LL and BF samples illustrated a high degree of liking. Therefore, the infusion of beef muscles with a blend containing phosphates and lactates could be applied successfully to enhance the sensory attributes of beef.

Effect of GABA Tea on Quality Characteristics of Chiffon Cake

ABSTRACTThe effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and crumb a value of baked cakes increased with increasing GABA tea level; whereas, the pH and moisture in cake batter, and the moisture, water activity, cake volume, crust L, a, b and crumb L, b values of baked cakes showed a reverse trend. As derived from descriptive analysis, the crust and crumb of cakes became darker, drier, and had a tougher texture as GABA tea level increased and cake flour decreased, but the GABA cake had a pleasant tea flavor. The degree of overall liking of cakes decreased with increasing GABA tea level. However, chiffon cake formulated with partial replacement of cake flour with GABA tea and water had better results in the degree of overall liking compared with cake prepared with 100% cake flour, and the moistness and tenderness improved. In the storage tests for GABA cake samples stored at 25°C for three days, the total plate counts (TPC) of GABA cake were fewer than those of the control. For samples stored at 5°C for seven days, TPC were &lt; 2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity, Hunter L, a, b values, total dietary fiber, GABA, and six catechins contents of the samples were not significantly different during storage. Tenderness of samples significantly decreased, while the other sensory characteristics showed no difference during storage. Degree of overall liking of the samples decreased significantly during storage.

Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose

ABSTRACTThe effects of Fibersol‐2 (FS‐2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS‐2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning calorimetry), and baked cakes with a lower volume and greater hardness. The Hunter L and b values of the crust, and a and b values of the crumb of chiffon cakes prepared with 20, 40, 50, 60, and 80% FS‐2 and sucralose were higher than those with sucrose alone. The sucralose was stable during baking. As derived from descriptive analysis, replacement of 20, 40, and 50% of the sucrose with FS‐2 and sucralose did not affect the sensory characteristics that were studied. The chiffon cakes prepared with 60 and 80% replacement of sucrose were lighter in crust, more yellow, and harder (only 80% replacement) in crumb than any of the other cakes. There were no differences in moistness and sweetness for any cakes. In a hedonic test, the degree of overall liking of cakes prepared with 0, 20, 40, and 50% replacement of sucrose with FS‐2 and sucralose revealed no difference. However, lower degree of overall liking with 60 and 80% replacement was observed. In the storage test, for samples stored at 25°C for three days, the total plate counts (TPC) exceeded 105 CFU/g. For the samples stored at 5°C for seven days, TPC were &lt;2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity (aw), and Hunter L,a,b values of the samples were not significantly different during storage. The sucralose was stable in chiffon cakes during storage. In descriptive analysis, the tenderness of samples significantly decreased, while other sensory qualities showed no difference during storage. The degree of overall liking of the samples decreased significantly during storage.

Development of a Prototype High‐energy, Nutrient‐dense Food Product for Emergency Relief

ABSTRACT: A prototype soy‐based bar that could be used as an emergency food product for refugees and displaced persons was developed using specifications set forth by the Inst. of Medicine (IOM) as guidelines for the initial product. Corn syrup (CS), granulated sugar (GS), high fructose corn syrup (HFCS), and/or crystalline fructose (CF) were combined to sweeten 3 baked bar prototypes (HFCS/CF, CS/GS, and CS/HFCS). The CS/GS prototype had the lowest water activity, firmest texture, and scored highest for overall degree of liking. Proximate composition, calorie content, water activity, and sensory acceptability were determined to be close to the IOM guidelines. Vitamin analyses revealed vitamin A and folic acid retention and thiamin and ascorbic acid losses during baking.

Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated Chocolate

ABSTRACT: Four formulations of whey‐protein‐isolate (WPI) coatings were used to coat chocolate‐covered almonds. Two formulations were without lipid and two were with lipid. The 2 WPI formulations without lipid varied in native‐ as compared with the heat‐denatured WPI amount. The 2 WPI formulations with lipid varied in the lipid amount. The shellac formulation consisted of 30% solids, of which 90% was shellac and 10% was propylene glycol. A central location consumer test was carried out for attributes such as overall degree of liking. The results strongly indicate that water‐based WPI‐lipid coatings can be used as an alternative glaze, with higher consumer acceptance than alcohol‐based shellac.

Consumer Testing of Commercial Lager Beers in Blind Versus Informed Conditions: Relation With Descriptive Analysis and Expert Quality Ratings*

American beer consumers (n=170), evenly distributed into six categories based on age (20s, 30s, 40s) and gender, tasted 24 commercial, domestic/ice, imported and speciality lagers first blind (week 1) and then with knowledge of brand and price (week 2). They rated overall degree of liking (DOL) and DOL of the appearance, carbonation, aroma, taste, body/mouthfeel and aftertaste of the beer on a 9-point hedonic scale, and purchase intent (PI) on a 5-point scale, and indicated in which situation they would consume the beers. Relationships between consumer ratings and descriptive analysis and quality ratings by brewing experts were then analysed with multivariate statistics. Gender differences were observed, with men preferring stronger-flavoured beers (speciality > imported > domestic) regardless of quality, whereas women's hedonic ratings paralleled expert quality ratings. DOL and PI ratings of some domestic and imported beers decreased and increased, respectively, from the blind to the informed condition, suggesting American consumers view imported beers as superior products, even though blind tasting suggested otherwise. In all age and gender groups, liking for taste was the best predictor of overall liking.

Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor

Product users and likers tasted and rated samples of Ranch salad dressing (a viscous, buttermilk-based dressing high in dairy, onion, garlic, and pepper flavors) varying in fat and garlic flavor according to a 3 2 factorial design for liking of texture/mouthfeel, flavor (taste and smell) and overall degree of liking. Data was analyzed first by analysis of variance (ANOVA), multiple mean comparisons (Fisher’s LSD) and response surface methodology (RSM) to examine trends for the consumer population as a whole, and then by internal preference mapping to examine individual consumer preferences. Whereas the first set of techniques showed small differences among the mean ratings of the samples, a wide range of consumer preferences was observed in the preference maps. As the level of garlic flavor increased, liking increased, especially among women. Fat content did not drive liking as strongly as garlic flavor. The texture of the high-fat samples was liked the least. This study emphasizes the usefulness of preference mapping of a sample set prepared according to a factorial design and confirms the value of examining individual consumers as well as average population trends. ©

Effect of Sugar and Fat on the Acceptability of Vanilla Ice Cream

University students (73 men and 73 women) tasted and rated on a nine-point hedonic scale the texture and mouthfeel, flavor (taste and odor), and overall degree of liking for nine samples of vanilla ice cream varying in sugar (8.94 to 18.81%, wt/wt) and fat (8.73 to 19.30%, wt/wt) contents. Sugar consisted of 6% corn syrup solids [36 DE (dextrose equivalent)]; the balance was sucrose. Hedonic ratings differed significantly among samples, and the best-liked sample for texture and mouthfeel, flavor, and overall degree of liking contained 13.54% sugar and 14.99% fat. Men and women differed significantly in their liking of the flavor of the samples; men rated the flavor of the ice creams higher than did women. There was no gender difference for degree of liking of texture and mouthfeel or for overall degree of liking. Response surface methodology was used to relate hedonic ratings to sugar and fat percentages in the ice cream. Dome-shaped response surfaces were obtained for all three degree of liking parameters, and optimal sugar and fat, respectively, were 13.16% and 14.02% for degree of liking of texture and mouthfeel, 14.07% and 15.35% for degree of liking of flavor, and 14.30% and 14.77% for overall degree of liking. The response surfaces indicated that the level of sugar had a greater effect on all hedonic measures than did fat.

Acceptability of fat-modified foods in a population of older adults: Contrast between sensory preference and purchase intent

One hundred and forty-five subjects (46 males, 99 females) completed demographics/nutrition knowledge and food frequency questionnaires, and evaluated regular, low-fat and/or fat-free versions of cheese, bologna, crackers and cookies, blind for degree of liking using a 9-point scale, and with nutrition information for purchase intent using a 5-point scale. Subjects liked the fat-free cheese significantly less ( p < 0.001) than the regular or low-fat cheese for flavor, texture/mouthfeel, and overall degree of liking. They liked the fat-free cracker less than the regular cracker for flavor ( p < 0.01), and overall degree of liking ( p < 0.05), with no difference for texture/mouthfeel. Hedonic ratings did not differ between the bolognas or cookies. Purchase intent was significantly higher for the fat-modified versions of all four foods ( p < 0.001). Intent to purchase fat-free products was inversely related to fat intake and to purchase intent for low-fat or regular products. We conclude that fat-modified foods could successfully be incorporated in the diet of older adults to implement guidelines for dietary fat.

Sensory acceptability of meat and dairy products and dietary fat in male collegiate swimmers.

This study was undertaken to determine whether high-level training alters food choice behavior with regard to meat and dairy products because of their high fat content. Twenty male collegiate swimmers were compared to 20 male sedentary students for dietary fat intake, nutrition knowledge, and liking of meat and dairy products. There was no significant difference between the two groups for restraint, energy intake, dietary fat intake, and energy derived from fat. Nutrition knowledge, energy derived from saturated fat, and cholesterol intake, however, were significantly higher in the athletes. The two groups did not differ in their hedonic ratings of flavor or in their overall degree of liking of the meat and dairy products, and the athletes actually liked the appearance and texture of the products significantly more than did the sedentary students. This study shows that the sensory appeal of fat-containing animal products is not affected in male swimmers by a high level of exercise.

Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population

One hundred and forty-one college students tasted and rated on a nine-point hedonic scale their degree of liking for nine samples of vanilla frozen yogurt varying in sugar and lactic acid. Subjects were also asked to complete a questionnaire about consumption of frozen yogurt and other dairy products. Degree of liking differed significantly among samples, and the samples best liked were those with the lowest acidity, .23 to .29%, independent of sugar concentration. Degree of liking of frozen yogurt failed to correlate with dairy product consumption or hunger at the time of testing. No significant difference existed between male and female students for overall degree of liking of frozen yogurt or overall dairy product intake, yet the questionnaire revealed a significantly higher consumption of frozen yogurt among female students. The results of this study suggest that, for the student population tested, frozen yogurt should combine the sensory properties of ice cream (low acidity) with the nutritional properties of yogurt (low fat, active enzyme culture).