Evaluation Of Overall Acceptability Research Articles

Proximate, functional and sensory characteristics of blended yellow maize and hard-to-cook cowpea extruded snacks.

Cowpea is a rich source of low-cost protein, but it remains underutilised due to the development of the hard-to-cook phenomenon. However, milling hard-to-cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours. The results showed that addition of HTC cowpea flour increased ash (0.56-1.47%), fibre (3.56-5.31%) and protein content (10.20-12.38%) for flour blends. While carbohydrate (2.39-1.57%) and moisture content (10.33-9.74%) decreased. Blended formulations had lower fat content (4.17-4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18-30.07%) and oil absorption capacities (14.12-22.03%) for flour blends. While expansion ratio (2.39-1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98). HTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize-based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry.

Microgreens in Soldier’s Diet at High Altitude: Evaluation of Overall Acceptability and Phytochemical Potential as Fresh Food Supplement

Microgreens in Soldier’s Diet at High Altitude: Evaluation of Overall Acceptability and Phytochemical Potential as Fresh Food Supplement

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.

Optimization of Texture and Quality of Deep-Fried Prawn Chips Using Response Surface Methodology

ABSTRACT The present study aims to optimize the formulation and frying conditions of Asian-popular prawn chips to reduce the oil uptake and improve the quality of chips. The pregelatinized rice starch content (2–8%), prawn content (3–5%) and frying time (30–60 s) are the independent variables of the experiment based on Box–Behnken design. It was found that pregelatinized rice starch significantly (p < 0.05) reduced the oil uptake (%) of prawn chips. While hardness (g) and chewiness (s) of prawn chips were positively correlated with all independent variables, fracturability (g) was negatively correlated with pregelatinized rice starch content and frying time. An increase in prawn content significantly increased the overall acceptability of chips on a sensory basis. An optimum condition of 3.2% prawn, 8% pregelatinized rice starch and 42 s frying time gave prawn chips 5221.7 g hardness, 3999.2 g fracturability, 112.9 s chewiness, 8.8% oil uptake and 7.5 rating for overall acceptability.

Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars

AbstractBackground: Plant-based quercetin is usually produced using fruit and vegetable wastes and is sold in the market in powdered form. Since it is already used as a supplement in various foods, therefore, a study was conducted to develop calorie rich nutrition bars using plant-based quercetin, that may serve as a promising functional snack with high antioxidant property for general consumption by teenagers, adults, athletes and sports persons. To surmise, this study deals with the development of a novel nutrition bar by utilizing a plant byproduct.Methods: Plant based pure quercetin extract powder (98% Premium grade) was procured from HerbaDiet, Arkure Health Care, Rohtak, Haryana (India). Other materials used were: quinoa (Chenopodium quinoa) (Pro nature Organic Foods Pvt. Ltd.); instant white oats (Kellogg’s India Pvt. Ltd., New Delhi); canola oil (Jivo Wellness Pvt. Ltd.); jaggery (Village product industries); nuts- comprising almond, cashew, walnut, roasted &amp; salted pistachios (Happilo International Pvt. Ltd.).Objective: The study was carried out in order to formulate calorie and nutrient rich bars for all the age-groups with a prime focus on antioxidant-quercetin. Results: Quercetin-based nutrition bar was developed with different levels of quercetin (0, 20, 40, 60, 80 mg 100g-1), in addition to other ingredients including oats, quinoa, nuts, canola oil and jaggery. Addition of quercetin showed a significant (p ≤ 0.05) change on its water activity, color and textural attributes. With the increase in the quercetin content, a significant decrease in the water activity and increase in the lightness (L*) and hardness values of nutrition bar samples was observed. The quercetin enriched nutrition bars also showed an increase in total phenolic content as well as antioxidant capacity, as assessed by DPPH radical scavenging activity. Evaluation of overall acceptability and sensory profiling was done for all samples and the one with 60 mg 100g-1 quercetinqualified as the best in sensorial attributes.The main finding: The results revealed that quercetin-based nutrition bar can be a palatable and promising functional food with high antioxidant property.

Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)

As a ready-to-eat (RTE) meat product, Kilishi is gaining increasing popularity within Africa. Only experienced&nbsp;persons make Kilishi products, and improving the production process using comminuted meat production/technology can enhance the&nbsp;products’ quality and uniformity. In line with this, the rheological (elastic modulus, viscosity, and rupture strength), textural (hardness,&nbsp;springiness, cohesiveness, and chewiness), and sensorial (taste, color,&nbsp;texture,&nbsp;aroma,&nbsp;and overall acceptability) properties&nbsp;of&nbsp;ingredient-mix&nbsp;based Kilishi sausage were&nbsp;measured.&nbsp;Traditional&nbsp;Kilishi as a control&nbsp;was compared&nbsp;with seven other comminuted&nbsp;Kilishi&nbsp;products&nbsp;(CK1-7) of different&nbsp;ingredient-mix&nbsp;ratios. Comminuted Kilishi products&nbsp;obtained higher values for textural characteristics&nbsp;compared&nbsp;to the traditional Kilishi. Results indicated that CK7 had the highest elastic modulus (E&nbsp;strength (18.95 N), while CK2 had the lowest of these values amongst the comminuted Kilishi products. However, TK was more vis-Pas), yet had the lowest rupture strength (6.85 N). Sensorially, the panel rating for overall acceptability showed CK2&nbsp;achieved the highest score (7.02) which is indicative of its degree of preference. Both rheology and texture strongly correlated (p&lt;0.05)&nbsp;with one or more sensorial attributes. The ingredient-mix ratios and degree of exposure to heat treatment significantly influenced the&nbsp;rheological, textural, and sensorial properties of Kilishi. Compared to traditional Kilishi, CK2 appears very promising as it was more&nbsp;preferred by panelists, and among the comminuted Kilishi, CK2 had the most favorable textural and rheological attributes, and had the&nbsp;lowest ingredient-mix ratio, which is indicative of lower production costs than the other comminuted Kilishi products. The comminution&nbsp;technique and use of precise ingredient-mix ratios can provide added value in the Kilishi processing industry.&nbsp;cous (2.09 × 106&nbsp;o&nbsp;, E&nbsp;1,&nbsp;and E&nbsp;2&nbsp;) and rupture.

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses.

In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.

Synergies of modified atmosphere packaging and high-voltage electrostatic field to extend the shelf-life of fresh-cut cabbage and baby corn

Fresh-cut vegetables have attracted consumer attention due to their convenience; however, found to be less shelf-life. Currently, few studies attempted to extend shelf-life of produces by the application of novel technologies. Thus, we employed modified atmosphere packaging (MAP) and high-voltage electrostatic field (HVEF, kV/m × time) to extend the shelf-life of fresh-cut cabbage for 60 days & baby corn for 48 days and evaluated their quality and functional properties. Samples were treated with CO2 and O2 ratio of 1:1 (MAP1) and 1:0.70 (MAP2) for fresh-cut cabbage; 2:1 (MAP3) and 1:0.80 (MAP4) for baby corn, followed by HVEF (strengths 6000 (HVEF6) for fresh-cut cabbage and 4500 (HVEF45) for baby corn) treatment at 4 °C. As storage time progressed, fresh-cut cabbage treated with MAP1 + HVEF6 and baby corn treated with MAP3 + HVEF45 showed good quality (no color change and lower electrolyte leakage) and functional properties (SOD-like activity). Sensory evaluation of samples treated with MAP1 + HVEF6 and MAP3 + HVEF45 received higher rating for overall acceptability. The synergies of MAP and HVEF could prolong the shelf-life of fresh-cut cabbage up to 60 days and baby corn until 48 days. This approach could provide a better preservation strategy for industrial applications.

Sensory characterization of bowel cleansing solutions.

To evaluate the sensory characteristics of commercial bowel cleansing preparations. Samples of 4 commercially available bowel cleansing preparations, namely polyethylene glycol electrolyte solution (PEG), PEG + ascorbic acid (PEG-Asc), sodium picosulfate (SPS), and oral sodium sulfate (OSS) were prepared according to the manufacturer's instructions. Descriptive analysis was conducted (n = 14) using a 15-cm line scale with the Compusense at-hand(®) sensory evaluation software. Acceptability testing (n = 80) was conducted using the 9-point hedonic scale. In addition, a Just-About-Right (JAR) scale was included for the four basic tastes to determine their intensity compatibility with acceptability levels in the products. Samples were significantly different, in descriptive analysis, for all attributes (P < 0.05) except for sweetness. SPS received the highest ratings for turbidity, viscosity appearance, orange odor and orange flavor; PEG-Asc for citrus odor and citrus flavor; OSS for sweetener taste, sweet aftertaste, bitterness, astringency, mouthcoating, bitter aftertaste and throatburn, and along with PEG-Asc, the highest ratings for saltiness, sourness and adhesiveness. Acceptability results showed significant differences between the various samples (P < 0.05). SPS received significantly higher ratings for overall acceptability, acceptability of taste, odor and mouthfeel (P < 0.05). JAR ratings showed that PEG and PEG-Asc were perceived as slightly too salty; SPS and OSS were slightly too sweet, while SPS, PEG-Asc and OSS were slightly too sour and OSS slightly too bitter. While using small sample volumes was necessary to avoid unwanted purgative effects, acceptability ratings do not reflect the true effect of large volumes intake thus limiting the generalization of the results. Further improvements are needed to enhance the sensory profile and to optimize the acceptability for better compliance with these bowel cleansing solutions.

Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour

The aim of this paper was to examine sensory properties and instrumentally measured colour of dry pork produced with less amount of sodium chloride. Trial was consisted from five batches, two control and three experimental. Pork from control group was cured with 6% nitrite curing salt (C1 group) and with 3% nitrite curing salt (C2 group), respectively. Pork from 1st experimental group was produced with 2% nitrite curing salt and 1% potassium chloride; pork from 2nd experimental group was produced with 1,5% nitrite curing salt and 1,5% potassium chloride; dry meat from 3rd experimental group was produced with 2% nitrite curing salt and 1% ammonium chloride. Curing process lasted for 7 days; smoking, drying and ripening for 21 days. In final products, water activity, moisture, protein and fat content was determined. Taste was best evaluated in dry pork from C2 group and worst in dry pork from 2nd group. The most expressed saltiness was determined in dry pork from the first control group (C1) that corresponded to the largest amount of added salt. Due to most expressed bitter taste, the evaluation for overall acceptability for dry meat from the second experimental group was the lowest. The evaluation for overall acceptability of dry pork from the first control group was significantly lower in the comparison with the evaluations for dry meat from the second control group (C2) and the first experimental group (P ? 0.05).

Fermentation of milk- and water-based amaranth mashes

Abstract Growth dynamics of lactic acid bacteria (LAB) of the culture Fresco DVS 1010 and Lactobacillus rhamnosus GG in milk- and water-based amaranth mashes with sucrose or flavouring compounds (chocolate, caramel) were evaluated in this study. After fermentation that was performed at 37 ± 1 ℃ for 8 h in CO2 incubator (5 %) the products were kept at 6 ± 1 ℃ for 2 weeks. The content of proteins, lipids, reducing sugars, and starch of used amaranth flours was determined before and after expiry date, to evaluate the differences in main nutritional components. The results showed that all amaranth substrates were suitable for fermentation as the LAB levels from 108 to 109 CFU · ml-1 were reached and the levels higher than 106 CFU · ml-1 remained during cold storage. The presence of milk compared to water had no significant impact on the growth rates of LAB under study. Sensory value of flavoured amaranth mashes after the 8 h fermentation, and after 7 and 14 days of refrigerated storage was part this study as well. The best sensory acceptance according to the final evaluation of overall acceptability was evaluated in case of milk amaranth chocolate mash after 7 days of storage.

Meat Analogue Derived from Common Legumes

This research study aimed to explore the possibility of utilization of other common legumes i.e. white kidney beans and lima beans that can mimic the texture and taste of natural meat counterpart and to establish recommendations for other legumes as a considerable raw material substitute in production of texturized vegetable protein (TVP) that can simulate natural meat in terms of organoleptic properties that comprise equivalent ingredient functions as soybean based meat analogues. The meat analogue from common legumes was developed using the combination of indigenous legumes, which are commonly available all seasons, such as cannellini, lima and white kidney beans. Based on the microbiological analysis, the Aerobic Plate Count of the product has an actual value of less than 104 cfus/g sample, the Psychotropic count accounts to less than 103 cfus/g sample, the Coliform count with an actual value of less than 102 cfus/g sample, Yeast and Molds count of less than 10 cfus/g sample, E. coli Count with an actual value of less than 10 cfus/g sample and negative findings for Salmonella Determination. In terms of acceptability of the product, the appearance, aroma and texture got a mean score of 7 which is interpreted as moderately based on the hedonic rating scaling. The taste or flavor attribute got a mean score of 8 which is interpreted as very much and 7.35 for overall acceptability which is interpreted as moderately as well. The product passed the BFAD standards in terms of microbiological analysis. The product passed the evaluation for overall acceptability.

Subjective and Objective Effects of Natvia and Whey-Low Sugar Substitutes on a Frozen Hot Chocolate Beverage

The substitution of sugar substitute ingredients in a frozen hot chocolate beverage experiment measured the taste, mouth feel, overall acceptability, hardness, melting time, and nutrient content of three variations of frozen hot chocolate recipes. One recipe was the control recipe, the second recipe utilized the sugar substitute called Natvia instead of white granulated sugar and brown sugar, and the third recipe contained the sugar substitute Whey-Low instead of white granulated sugar and brown sugar. The sensory testing of each variation measured the taste, mouth feel, and acceptability with a convenience panel of 30 non-trained college students. The objective testing measured the hardness and melting time of each variation. The nutrients analysis of each variation analyzed the total calories, total fat, protein, and sugar. Participants rated the Nativa variation significantly lower in taste, mouth feel, and overall acceptability. The Control measured the hardest and had the longest melting time. Whey-Low received the highest ratings for overall acceptability and mouth feel. The nutrient analysis verified the low sugar values for the Natvia and Whey-Low variations. The results from the study revealed sensory, objective, and nutritive evaluations on a control frozen hot chocolate beverage recipe and two variations using Natvia and Whey-Low as sugar substitutes

Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption

Idli is a popular Indian breakfast dish consumed by many people all over the world, made from white rice (Oryza sativum) (75%–80%) and black gram (Phaseolus mungo) (20%–25%). Idli's wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains. The objective was to compare acceptability regarding texture, color and sensory properties when white rice was replaced with brown rice at 5 replacement levels (0% (control), 25%, 50%, 75% and 100%). Textural attributes and L*a*b* color values were measured by a texture analyzer and a Chroma meter, respectively. Informed and blind sensory tests were conducted. Instrumental hardness and gumminess were proportional to the level of whole grain replacement, while springiness and cohesiveness did not vary by replacement level. Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement. Although brown rice replacement reduced the liking score for various sensory attributes, especially for 75% and 100% replacements, more than 90% of the panelists preferred brown-rice-blended idli as their first choice. There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.

Effect of Recipe on Qualitative Changes in Sapota Squash During Storage

Sapota squash was prepared with different levels of juice (25%, 30% and 35%), TSS (45 o and 50 o B) and acidity (1.0 %). Qualitative changes exhibited the increasing trend in TSS, reducing sugar, total sugar and pH with decline in acidity of squash during the storage period of six months. The squash recipes with 50 o B TSS maintained initially recorded higher levels of TSS, reducing sugar and total sugar than those with 45 o B TSS. Except texture, the acceptability of all sensory parameters like colour, flavour, texture and taste of squash was declined significantly during storage period of six months. Sapota squash with 30% juice and 50 o B TSS (T4) recorded the highest sensory score for flavour and taste. Increasing the juice level beyond 30% declined the flavour acceptability of the squash. As per the sensory evaluation for overall acceptability, the squash prepared with 30% juice, 50 o B TSS and 1.0% acidity was most acceptable, but remained at par with the squash recipe of 25% juice + 50 o B TSS+1.0% acidity. The cost of production of sapota squash increased as the juice and TSS level in the squash increased with corresponding decline in net profit as well as B: C ratio.

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

Due to the high fat content and lipase activity, the pearl millet (Pennisetum typhoides) flour had limited shelf-life at ambient conditions. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. Microwave heating of pearl millet grains decreased lipase activity significantly (p < 0.05) with an increase in moisture level from 12 to 18 % and maximum reduction (92.9 %) was observed at 18 % moisture level for 100 s. Based on lipase inactivation and pasting properties, 80-s duration of microwave exposure at 18 % grain moisture was considered optimum. Significantly (p < 0.05) lower change in free fatty acid (FFA, % oleic acid) value (20.80–22.25) during storage up to 30 days was observed in flour of grains treated for 80 s at 18 % moisture level as compared to control flour (20.11–32.43). Subjective evaluation of overall acceptability of flour samples showed that microwave-treated flour (18 % moisture level, 80 s) was acceptable up to 30 days of storage at ambient conditions, while control flour had unpleasant off odor and bitter taste at the 10th day of storage.

Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process

In the process of manufacturing duck meatballs, three different fillers (corn, sago and cassava) are used as representativ es of grain, root and palm sources of fillers. Different stages of duck meatball processing, such as dough, pre-heating and heating, were analyzed to further the research on th e manufacturing process of duck meatballs. In this study, the nutritional contents, physicochemical characteristics and sensory attributes are collected. In general, there were no significant differences (p>0.05) among the fillers in the characteristics that we examined. However, there were significant differences (p 0.05). Sensory evaluation for overall acceptability showed that all treatments were acceptable.

Evaluation of physicochemical, functional and sensory properties of fermented fura powder supplemented with soy

Pearl millet (Pennisetum glaucum [L.] R. Br.) with spices was processed into paste while soybean (Glycine max L Merill) was defatted and processed into soy meal. The millet paste was divided into three portions. The first portion was further processed into traditional fura (TF) (Control). The second portion of the paste was allowed to ferment at ambient temperature for 48 h, 30% of soy meal was added and processed into fura (FS). The third millet paste portion was not allowed to ferment but supplemented with 30% soy meal and processed into fura (NFS). The fura products were oven-dried and milled into powder which were subjected to standard methods of analyses for physicochemical and sensory properties while another sample was stored at room temperature; samples were withdrawn at intervals of 4 and 6 weeks for some functional properties evaluation. Results showed that FS and NFS had higher protein of 16.80% and 18.30% respectively than TF with 12.10%. Except for protein and fat, there was no significant difference (p >0.05) in the other values of the proximate composition among samples. There was no significant difference (p >0.05) in the chemical analysis among the fura samples. The bulk density increased with storage period; FS from 0.62 to 0.70g/cm3, TF 0.75 0.78g/3 while NFS ranged from 0.77 to 0.88g/cm3. Reconstitution index increased from 44 to 46% for TF, 46 to 53% for FS while NFS increased from 41 to 42%. Water absorption capacity (WAC) decreased from 55 to 46% for TF, 60 to 47% for FS while NFS decreased from 65 to 55%. Though FS had lowest rating for overall acceptability, there was no statistical difference among samples in taste, colour and texture. Fermented soy supplemented fura had a high nutrient value with good functional and sensory properties.

EVALUATION OF OVERALL ACCEPTABILITY OF FRESH PINEAPPLE USING THE REGRESSION TREE APPROACH

ABSTRACT Pineapples from five different countries and six different producers were evaluated approximately monthly over a 14‐month period. Descriptive sensory analysis was conducted using eight descriptive terms: sweetness, sourness, pineapple flavor intensity, firmness, juiciness, off‐flavor, banana character and coconut character, along with a rating for overall acceptability. A regression tree model relating acceptability to the other sensory attributes showed that the attributes sweetness, pineapple flavor intensity and off‐flavor were the most important factors in determining acceptability. Pineapple flavor rating was more important than sweetness rating in determining pineapple sensory quality as long as the sugar content of the fruit was adequate. PRACTICAL APPLICATIONSA regression tree model is an excellent tool for evaluating the results of consumer panels as it is amiable to hedonic rating scales, does not require normally distributed data, and outliers have little effect on the results of the analysis. Regression tree models can also provide additional insights into the relationship between sensory attributes and overall acceptability. For example, this study shows that higher volatile content increases both flavor intensity and apparent sweetness resulting in a pineapple with higher overall acceptability.

CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS

ABSTRACTTwo value‐added ostrich meat product prototypes were prepared and evaluated by a consumer panel (n = 132) against similar products manufactured entirely from pork. Ostrich “ham” and a control pork ham product were prepared by a traditional ham cure, and Polish sausage products were formulated with either all‐pork or a 67% ostrich/33 % pork blend and processed with a commercial spice blend. Ostrich “ham“ tended to be rated lower (P = 0.0537) in salt intensity, but had higher flavor intensity ratings. Consumers gave pork ham more favorable ratings for overall acceptability (P&lt; 0.01) and flavor acceptability (P&lt; 0.05). For Polish sausage products, overall acceptability, flavor acceptability, flavor intensity, salt intensity, texture and tenderness were not different (P &gt; 0.05) between all‐pork and ostrich/pork varieties. Results indicate that value‐added ostrich meat products were more acceptable when they were more finely ground, spiced, and combined with pork in a sausage product than when they were prepared as a “ham“ product.