Strawberry Yogurt Research Articles

Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners.

It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple-intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation-analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia-sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used - that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Mixture design and multivariate image analysis to monitor the colour of strawberry yoghurt purée

Food colour is a commercial added value, since it represents the first appealing factor for consumers. In this context, this study was aimed at evaluating the effect of strawberry yoghurt purée (SYP) formulation on the corresponding colour and on its variation over time, which is mainly due to degradation and browning phenomena. To this aim, a combined approach was used that included mixture design and multivariate analysis of RGB images. Strawberry purée, sugar, lemon juice and two types of thickener were mixed in different proportions by I-optimal mixture design to obtain 44 SYP formulations. The samples were subjected to light and temperature stress conditions for five weeks; during this time the RGB images of the samples were acquired using a flatbed scanner, along with the images of the corresponding control samples. The dimensionality of the acquired images was reduced by two different approaches: i) the conversion of images into signals, namely colourgrams, which can be seen as the colour fingerprint of the imaged samples, and ii) the calculation of the median values of various colour-related parameters. The colourgrams dataset was then subjected to exploratory data analysis using Principal Component Analysis, while the median values of colour-related parameters were analysed using Response Surface Methodology and Partial Least Squares-Discriminant Analysis. The aim of data analysis was both to find the best colour parameters to describe colour variability over time, and to investigate the cause-effect relationship between mixture proportions and colour response. The results highlighted that, among the considered colour parameters, relative green (i.e., the ratio of green to lightness) and red could be used to monitor colour changes. Colour variation due to stress conditions was more pronounced for samples with a high percentage of strawberry purée, and the type of thickener also affected the colour degradation kinetics.

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

This study aims to produce as well as analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration and pasteurization preparation methods. The results for the sensory test of strawberry fortified yogurt showed that the pasteurized yogurt is the best for taste and aroma because the use of heat when pasteurizing releases the aroma from strawberries. Reducing the water content using this method allows the strawberry flavor more concentrated. The cryoconcentration method allows the texture and color to be better than other methods. This is influenced by the use of low temperatures in the cryoconcentration method to maintain the anthocyanin content in strawberries which acts as a red pigment. The greater concentration of fortificants added results in higher antioxidant activity gained. Based on the IC100 value, the fortification of strawberries with the cryoconcentration method was significantly different from the pasteurization method in increasing the antioxidant activity of strawberry-fortified yogurt. The benefit of this research is to process milk into yogurt. Thus, it can be consumed by consumers with lactose intolerant sufferers. The addition of strawberries increases the antioxidants to prevent degenerative diseases. In addition, due to its simply design and production, this study is possibly used as a model in the practicum class.

Análise sensorial e influência da marca na aceitação de iogurte

O estudo objetivou avaliar a influência de características sensoriais e da marca, na aceitação de iogurte pelo consumidor. Trata-se de um estudo experimental descritivo, no qual voluntários (provadores não-treinados) responderam um questionário contendo questões relacionadas ao consumo de iogurte e participaram de duas sessões de análise sensorial (teste cego e com informação) de duas marcas de iogurte sabor morango, sendo uma das marcas conhecida no mercado nacional (Iogurte A) e a outra no regional (Iogurte B). Os provadores avaliaram cor, aroma, sabor, textura e impressão global das amostras, utilizando escala hedônica de 9 pontos. As avaliações foram realizadas em cabines individuais, sob luz branca, sendo as amostras codificadas com três dígitos e servidas aleatoriamente. As análises estatísticas foram realizadas no software SAS versão 9.0. Todos os participantes eram consumidores de iogurte e 90,4% preferiam o iogurte sabor morango. A maioria dos participantes relatou consumir iogurte uma (23,1%) a duas (23,1%) vezes por semana ou quinzenalmente (23,1%). Não houve diferença significativa entre os testes com os iogurtes da marca A e B em relação à textura e impressão global. Verificou-se que a marca A influenciou de maneira positiva na aceitação do iogurte, conforme a comparação dos resultados do teste cego e do teste com informação. Concluiu-se que as duas marcas de iogurtes avaliadas foram bem aceitas pelos provadores, com influência da marca A na aceitação dos iogurtes, o que revela a importância e a necessidade de investimento de marketing para maior comercialização do iogurte da marca B.

Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

AbstractSugar reductions in processed foods can impact a product's sensory aspects and lead to financial losses for the companies that produce them. The aim of the present study was to determine sucrose levels in strawberry yogurt production that would not compromise acceptance (compromised acceptance threshold [CAT]) or result in sensory rejection (hedonic rejection threshold [HRT]). Second, the consumers' expectations were assessed by comparing sensory acceptability of the samples in blind and informed tests to verify the impact of reduced sugar content information on consumer perceptions. The ideal sweetness level of the sampled products was also evaluated. Finally, reduced sugar samples were evaluated with regards to meeting the new national requirements for reduced sucrose yogurts. Samples with a 9.13% sucrose concentration CAT and a 6.36% HRT were obtained when using the hedonic threshold methodology (HTM), from a control sample containing 10.64% sucrose. Over 14% of the sucrose in yogurt can be reduced without altering sensory acceptance, but a 40% or greater reduction in sucrose content may lead to sensory rejection of strawberry yogurt. The present study demonstrated that reductions which meet the required Brazilian standards can be made without affecting sensory acceptance.Practical ApplicationsThis was the first study to use the HTM to study sucrose reduction in dairy products. The results presented herein could have an important impact on industry, public policy makers, and consumers and may help dairy manufacturers meet established sugar reduction goals without affecting sensory acceptance. The effects are an important contribution to food science even when there are no sugar reduction requirements in play. Companies that have tested the impact of sugar reduction and studied how much sugar can be appropriately removed will be ahead of their competitors when these dietary requirements are implemented.

Rare Case of Surviving Infant with Strawberry Yoghurt like Blood Diagnosed to Be Infantile Hypertriglyceridemia at 1 Month Old: A Case Report

Background: Hypertriglyceridemia in children means increased plasma fasting Triglyceride levels above the 95th percentile for age and sex. For children aged 0 to 9 years, a triglyceride level greater than or equal to 100 mg/dl is considered above the 95th percentile. Hypertriglyceridemia can be mild to borderline high, moderate to high, very high, severe and very severe (>2000 mg/dl). We present the case of a 1 month and 3 weeks old baby who presented with difficulty in breathing. It was accidentally found to have strawberry yoghurt like blood during phlebotomy, of which upon investigation had very high triglyceride levels of >2000 mg/dl. Case Presentation: 1 month and 3 weeks old female baby, admitted as referral from nearby health centre presenting with difficulty in breath, her blood sample was incidentally found to appear as strawberry yoghurt like. Clinically the infant had features suggestive of respiratory distress, with no other systemic abnormalities noted. Chest X-ray that was done had features of pneumonia. The working diagnosis on admission was Pneumonia, Electrolyte imbalance. The strawberry yoghurt like blood raised suspicions of hypertriglyceridemia. Our triglyceride levels in the infant were very high at 136 mmol/l (12,046 mg/dl). The patient was treated with IV antibiotics for pneumonia, electrolytes were corrected and Rosuvastatin was started. This patient improved remarkably and was discharged with Rosuvastatin. Lipid profile was followed up for 4 consecutive months in our outpatient clinic with a drastic drop in triglyceride and cholesterol. Conclusion: We report a case of infantile hypertriglyceridemia found accidentally during phlebotomy. Despite limited resource to evaluate further on primary cause of this condition as well as family’s poor economic status to seek further medical evaluation outside the country, this case report raises awareness on how to deal with this condition in a low resource setting. It also highlights the role of statins in the treatment of hypertriglyceridemia.

Effect of Temperature at the Shelf Life of Yogurt and the Role of <i>Listeria monocytogenes</i> and <i>E. coli</i> Inoculated in Unflavoured and Flavoured Yogurts

<i>E. coli</i> and <i>L. monocytogenes</i> are all dairy product related pathogens. The presence of these pathogens can lead to contamination. To increase the shelf life of yogurt we have to monitor the temperature at which it is stored, the change in microbial counts, pH, acidity, sensory attributes and percentage of free whey. Adaptation Test Acid demonstrates that the microorganisms such as Salmonella spp., <i>E. coli</i>, and L. monocytogenes are frequently identified to have a higher survival rate in meals when compared with non-adopted ones. When they are exposed to unfavorable growth circumstances such as severely acidic environments. In this study, we evaluated the survival of wild and adapted L. monocytogenes strains, inoculated at the same concentration around 4 log cfu/g; a slow decrease in the loads was observed until d 28 in unflavored inoculated with the wild strain. Three different experiments are performed on yogurt to evaluate the difference between flavored and unflavored yogurt, shelf life of them at different temperatures and to determine the role of <i>E. coli</i> and <i>Listeria monocytogenes</i> and see what changes it brings to the composition of yogurt. First trial is performed at three different temperatures. These are at 4, 8 and 20°C. Both flavored and unflavored yogurt sample showed low viable counts at 4°C until the end of trial. While performing this trial at 4°C the loads are lower in strawberry yogurts as compared to that of unflavored yogurt because potassium sorbate is present in fruit pure and anti-microbial activity is exerted by that. In second trial, <i>E. coli</i> and <i>Listeria monocytogenes</i> are added to the yogurt sample at two concentrations which 2 and 5 log cfu/g which will show a rapid decrease in acidic conditions in both flavored and unflavored yogurt samples. <i>Listeria monocytogenes</i> is very resistant in this case and presence of it can always be seen until the end period. In the third trial, the adaption of the yogurt sample is monitored after the inoculation of microorganisms in it. Between the wild acid adapted strains of <i>L. monocytogenes</i> no statistically significant difference is detected and that must be because to the quick adaption after the inoculation. Pasteurization is one of the main processes which are used to make the dairy products pathogen free and the basic functioning of it is through temperature and discussed in the paper.

The erosive potential of lollipops

To determine the erosive potential of several commercially available lollipops and the protective effect of saliva. The erosive potential of lollipops was determined in vitro by measuring the pH and neutralisable acidity. Subsequently, 10 healthy volunteers tested different types of lollipops. Whole saliva was collected 5 minutes before, 15 minutes during and 10 minutes after consumption. Salivary flow rate and pH were determined. Fruit flavoured and cola flavoured lollipops have a very low pH (2.3 - 2.4). Yogurt-containing and salmiak (salty liquorice) flavoured lollipops have much higher pH values (3.8-4.7). The neutralisable acidity of 1g of lollipop showed a large variation from < 200 microl to > 1700 microl 0.1 M NaOH. In vivo, lollipops induced 2.5 to 4.7-fold increase in salivary flow rate with a concomitant drop in salivary pH. For fruit flavoured and cola flavoured lollipops the salivary pH dropped below pH 5.5. For strawberry yogurt and salmiak lollipops, the salivary pH remained above this critical value. The volunteers did not report significant differences in preferences for the lollipops. Lollipops differ considerable in erosive potential, with fruit flavoured and cola flavoured lollipops having the highest risk for inducing dental erosion. This information is of use for clinicians counselling juvenile patients with dental erosion.

The NOVA system and ultra-processed foods in relation to consumer decision-making in foods choice

The purpose of the study was to investigate strawberry yogurt according to the NOVA food classification system. The object of research were strawberry yogurts from 6 different manufacturers, which are commonly available to food consumers, were randomly selected to investigate food samples under the NOVA food classification system. Based on this food, we present a methodology for assessing food safety with the application of the procedure. At the same time, we justify the classified food to Group 4, i.e. one of the 4 groups according to the NOVA system of food classification on a scientific basis, knowledge from the scientific literature. The evaluated results of the labeling of strawberry yogurt from various producers indicate that they are all classified as ultra-processed foods. Their characteristic feature is that they are industrial products with five or more, and usually many, items. Strawberry yogurt samples from various manufacturers evaluated contained 7 to 12 specific items that are not basic raw material, i.e. unprocessed or minimally processed food of Group 1.

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

This study aimed to perform Temporal Dominance of Sensations by modality (M-TDS) combined with a multi-intake approach to investigate texture and flavor perception in semi-solid products. Trained panelists (n = 15) evaluated fat-free strawberry yogurts enriched with functional proteins involving texture modifications. As yogurt is a semi-solid product, its in-mouth residence time is short. A multi-intake approach was therefore expected to give more reliable information about the sensory properties perceived by panelists. The two modalities of texture and flavor were analyzed separately to characterize the effect of added proteins. Trials were made according to an experimental design with two factors (protein type and concentration) and three levels each. Different statistical treatments, taking or not the temporality of attributes into account, were performed on standardized and non-standardized data. The implementation of M-TDS was essential to highlight differences of flavor perception in addition to the more evident texture modifications. The study of sensory trajectories evidenced that texture modifications, induced by the use of different whey proteins, slightly modified the perception of flavor and sweetness. The global flavor perception of the samples varied with the number of spoons, which particularly impacted the taste attributes. This study highlighted the importance of using M-TDS when studying texture and flavor in semi-solid products, and the relevance of the multi-intake approach to characterize flavor perception. This methodology enabled panelists to evidence both marked texture differences and subtler flavor modifications, and these useful data were emphasized by combining different statistical treatments.

Evaluating USA’s New Nutrition and Supplement Facts Label: Evidence from a Non-hypothetical Choice Experiment

In May 2016, the FDA published new rules for Nutrition and Supplement Facts label formats and contents, which take effect in 2019. The revised labelling is designed to help consumers make better-informed product choices in support of a healthier diet. Changes in nutrition label requirements include the prominent display of “calories per serving” and “serving size” as well as updated nutritional requirements and information reflecting contemporary scientific knowledge about diet–disease relationships. No other known study however has directly examined whether these new upcoming changes will help consumers make healthier choices. To fill this void, we conducted a non-hypothetical choice experiment on “light” and “original” strawberry yogurt products at a major public University in the USA. Using a generalized mixed logit model with a scale parameter to account for taste heterogeneity among participants, we find that the new label changes food choice behavior. Specifically, we find that the new label reduces consumer’s preferences for both original and low-fat yogurts. This finding is evident among the more health-conscious subsample. It is possible that the new label generates an “alarm” effect given the revised features on calories, added sugar and serving size, especially among those who are more nutrition and health conscious and those who use labels for nutrient information.

D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt.

Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.

Effect of Nutrients and Medicines on Surface of Compomer

Objectives: The objective of this study is to examine the effect of nutrients and medicines frequently consumed by children on the surface roughness of the Polyacid-Modified Composite Resin (compomer), a restorative material typically used in pediatric dentistry. Materials and Methods: VOCO Glasiosite® Caps compomer was used as the restoration material. Seven control groups consisting of nutrients and medicines frequently consumed by children from 0-6 years (Group 1: Ferro Sanol® B (150 ml) syrup, Group 2: Augmentin®-BID (400 mg/57 mg) suspension, Group 3: Calpol® (120 mg/150 ml ), Group 4: Bebelac® Gold 5 follow-on milk, Group 5: Danino® strawberry yogurt, Group 6: Nesquik® chocolate milk, Group 7: Cappy® orange juice) were formed and their pH values were measured. Compomer discs were created and their initial surface roughness was measured by Bruker® Stylus Profilometer. Taking into consideration its annual usage period, compomer material was brought in contact with solutions. Then the roughness test was repeated. SEM images of each compomer material were taken and compared with the control group. Results: The evaluation of the medicine group revealed that Ferro Sanol® B displays the highest level of surface roughness difference (23.3 nm). As to the nutrients group, Cappy® orange juice showed the highest surface roughness difference (21.4 nm). SEM images support these findings. Conclusions: The effect of the solutions on the surface roughness of filling surfaces increases depending on their acidity. However, it is believed that pH solely does not have any impact. These studies should be supported by corrosion experiments.

English

This study investigated the effects of yoghurt on the chemical (titratable acidity and pH), microbiological (L. delbrueckii subsp. bulgaricus, S. thermophilus, mould and yeast counts) and sensory properties of yoghurt that was prepared with fruit (strawberry, apricot, banana, peach) (at a ratio of 20%) during the incubation (checked at 0, 90 and 210 minutes) and storage (checked at 1, 3 and 7 days) periods. When compared to plain yoghurt, the values of the traits analysed during this study were found to be significantly different about both the different fruits and the time intervals. The average acidity counts at the end of the storage period were found to be highest in strawberry yoghurt (0.665 LA), while apricot yoghurt was found to have the lowest pH rate (-0.390 pH). The average count of L. delbrueckii subsp. bulgaricus at the end of the storage period was found to be highest in strawberry yoghurt (2.983 log10 cfu/ml), while peach yoghurt was found to have the lowest rate of L. delbrueckii subsp. bulgaricus (1.568 log10 cfu/ml). The highest rate of S. thermophilus was found in peach yoghurt (2.648 log10 cfu/ml), while the lowest rate was in banana yoghurt (1.301 log10 cfu/ml). The highest yeast count was found in plain yoghurt (3.264 log10 cfu/ml) and the lowest mould count was in banana yoghurt (2.246 log10 cfu/ml). Sensory analysis of the fruit yoghurts revealed that, while the type of fruit had no statistically significant effect on the sensory characteristics, the most popular were banana and strawberry yoghurts. The results confirmed that the varieties of added fruit affected the pH and acidity rates of the yoghurt and influenced the development of microflora, so we concluded that these factors could consequently affect the product’s shelf life.

ANAPHYLAXIS SECONDARY TO AN EMULSIFIER IN ALMOND YOGURT IN A CASHEW/PISTACHIO SENSITIZED PATIENT

Introduction Pectin is an emulsifier derived from fruits and has been recognized as an occupational aeroallergen exposure. It more recently has been implicated as a food allergen with cross-reactivity to cashew and pistachio. To our knowledge, all published cases of anaphylaxis following pectin ingestion have occurred in cashew or pistachio sensitized patients. Case Description A 6-year-old male with a known food allergy to peanut and avoidance of cashew/pistachio due to sensitization developed a rash and emesis immediately after ingestion of strawberry flavored almond yogurt and peaches. The patient was seen by an outside allergist who performed skin prick testing (SPT) to strawberry, almond, peach, and a sample of the yogurt. All SPT's were negative, apart from positive SPT to the yogurt itself. The patient was referred for a second opinion. Review of yogurt ingredients identified citrus pectin as a possible culprit. We performed SPT to the fruit and seed of lemon, orange, and grapefruit. SPT's to orange and lemon seeds demonstrated sensitization of 30mm/53mm (wheal/flare) and 24mm/35mm respectively with negative SPT's to the fruits and grapefruit seed, as suspected as the fruits without seeds were previously tolerated. Therefore, pectin was thought to be the likely trigger of the episode. Discussion To our knowledge, this is the fifth described anaphylactic reaction following ingestion of pectin derived from citrus fruit. All identified patients have had known sensitization to cashews or pistachios. Cross-reactivity should be explored in cases of unexplained anaphylaxis in patients with known food allergies. The clinical management of these patients remain a practical dilemma.

Choice-Based Conjoint Analysis: A Bayesian Approach

This paper presents a Bayesian approach to Frequentist Logit Multinomial model used in Choice-based Conjoint Analysis. The analysis was conducted with data of choice for the assessment by 144 consumers, eight samples of light strawberry flavored yogurts, ranging information from three ingredients (sugar, fat and protein) in a full factorial design. the results and inferences obtained by the Bayesian approach are presented in terms of estimating the main effect of the attributes, the choice probabilities and choice ratio. The frequentist results are also reported and discussed. The Bayesian analysis showed similar results to frequentist and allowed the construction of credibility intervals for choice probabilities and choice ratio, allowing statistically compare such quantities. About the practical results, the most likely choice was associated with yoghurt containing strawberry flavor light information "0% sugar", "0% fat" and "bioactive proteins enriched"

Athletes Nourishment: Introducing Novel L-Glutamine Fortified Dairy Products

L-glutamine (Gln) supplementation may provide beneficial effects for individuals special athletes. Gln fortified functional dairy products namely: plain probiotic set yoghurt, mango yoghurt, strawberry yoghurt, and karish cheese were produced in the present study. Most trials of Gln fortified probiotic yoghurt and fruit yoghurt resulted in chemical, physical and sensory characteristics close or similar to the control, and some were characterized with better attributes than the control. Linear increase in acetaldehyde and diacetyl concentration was detected when Gln was added to yoghurt. A slightly decrease in pH was noticed in yogurt enriched with Gln. In case of karish cheese, five treatments were prepared containing 1-5% Gln. It was found that Gln increased the moisture content of cheese. Yield, gross composition, texture profile analysis and sensory evaluation of Karish cheese fortified with Gln were illustrated in this study.

Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers

This paper aims to investigate the influence of information on consumers’ preferences and sensory perceptions of organic food using a sample of 301 Italian organic food consumers. Consumers stated their preferences for “core organic” attributes, labels and information on food products and performed blind and informed tests on strawberry yoghurts and cookies. Data were analysed using descriptive analysis, Mann-Whitney U tests and Wilcoxon signed-rank test. Results revealed that consumers appreciate “core organic” attributes, like artisanal production and variability of sensory attributes. Comparing blind and informed tests, results showed that information affects the overall liking of products and consumers’ perception of product-specific sensory attributes. However, the influence of information on sensory perceptions depends on the product category, sensory attributes and the type of information provided.

Taste the feeling or feel the tasting: Tactile exposure to food texture promotes food acceptance

The texture of food can be a reason why children reject it: It matters if food is crispy, slimy, smooth or has pips and bits in it. In general, mere exposure is the best method to increase acceptance of food: becoming more familiar with a food by repeated exposure increases liking for it. However, exposure to texture can be difficult, as children can be reluctant to try tasting it. In the current study, it is tested if acceptance of a food with a specific texture is improved after exposure to the feel of it, with hands only. Sixty-six children (between 3 and 10 years old) were randomly assigned to either the exposure or control condition. In the exposure condition, children played with an colourless and odourless jelly with their hands and in the control group, children played a board game. Afterwards, children were asked to taste 3 desserts (in balanced order): smooth strawberry yoghurt, strawberry yoghurt with pieces and strawberry jelly. Results showed that the children in the exposure condition ate specifically more of the jelly dessert - the texture of which they had been pre-exposed to - compared to the children in control condition. No group differences were found for the other two desserts. The results imply that feeling the texture of a food with hands increases the acceptance of food with the same texture. Playing with food with hands seems therefore be a first step in getting familiar with food and might help to increase variety of food intake.

Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers

The aim of the present work was to compare static and dynamic sensory product characterizations based on check-all-that-apply (CATA) questions with consumers. Three studies involving a total of 310 consumers were carried out. In each study, a between-subjects experimental design was used to compare static sensory characterizations obtained using CATA questions with dynamic characterizations over a relatively short time period using temporal CATA (TCATA). Three different product categories were evaluated (orange juice, strawberry yogurt, and vanilla milk desserts) using 6–11 sensory terms. TCATA data were analysed as CATA considering fixed time periods throughout the evaluation. CATA and TCATA were compared in terms of frequency of use of the terms, sample discrimination, and sample and term configurations. Asking consumers to continuously select the attributes that applied to describe a product and to deselect those that no longer applied during the evaluation period did not substantially modify the average citation proportion of terms or the maximum citation proportion for individual terms for liquid and semi-solid products with a relatively fast oral preparatory phase. Although both methodologies provided similar information, additional insights on how similarities and differences among samples evolved during consumption were obtained with TCATA in the case of products that experience large temporal changes or attributes with strong time-dependency. CATA provided similar information as TCATA for sensory attributes that did not change substantially during the evaluation period. Results from the present work suggest that static and dynamic product sensory characterizations using CATA questions with consumers provide complementary information about consumer experiences with food products.