Taste Of Products Research Articles

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students

Research corroborates that high whole grain intake is associated with lower risk for obesity, type 2 diabetes, cardiovascular diseases, and cancers. Unfamiliarity with, and negative sensory appeal of whole grains limit voluntary food choices to increase their consumption. This study aimed to explore the effectiveness of familiarization with white whole wheat, to improve college students’ acceptability of shortened cakes, muffins, and yeast breads made with white whole wheat flour (WWWF). All-purpose flour (APF) was replaced with WWWF in standardized recipes, and the products scored by 102 college students. Independent t-test was used to analyze if sensory scores for appearance, taste, texture, and overall acceptability between APF and WWWF products were statistically significant. Before familiarization with WWWF, all three APF products scored significantly higher than whole grain counterparts ( P < .05). When participants were familiarized with health benefits and expected sensory profile of whole grain products, sensory scores for appearance, taste, and overall acceptability of WWWF products did not significantly differ from APF counterparts ( P > .05). Familiarization significantly increased overall acceptability scores of WWWF products ( P < .05). Familiarization also increased proportion of students willing to bake with WWWF. Results underscore that familiarization can improve acceptability of WWWF in baked products and students’ willingness to incorporate it in baking, with potential to stimulate dietary modifications.

An Exploratory Study about the Characterization of Caffeine Consumption in a Portuguese Sample.

Caffeine is one of the most used psychoactive substances worldwide, with an impact in multiple spheres (individual, social, and economic). In addition, there is evidence of the physiological, cognitive, and emotional effects after consumption. This study aimed to examine caffeine consumption in a Portuguese sample by characterizing and understanding the pattern of consumption and the reasons for it. The sample was composed of 208 subjects recruited through the university’s social media channels to answer an online questionnaire between April and June 2020. The results showed a higher consumption in males and the group of subjects aged between 31 and 35 years. The coffee “express” is the most consumed source of caffeine in this Portuguese sample (70.2%). The data showed that improvement in alertness and the taste of products with caffeine were the main reasons for consuming caffeinated products. In conclusion, this study calls attention to the characterization of caffeine consumption to understand the need for such consumption and its effects on body functions and health. It is important to highlight the potential benefit of caffeine consumption due to its impact on the quality of life and health since this substance has effects not only on physical and mental health but also on social well-being.

The Effects of Salt Particle Size and The Formulation of Nagara Bean Tempeh Flour with White Oyster Mushroom on Salty and Umami Taste Perception

The prevalence of hypertension in South Kalimantan based on the health development program in 2018 reached 44.1%, which means South Kalimantan is the province with the highest prevalence of hypertension in Indonesia. Excessive consumption of salt (sodium) can cause a direct impact on blood pressure: people with high levels of salt consumption have an increase in blood pressure. Efforts to reduce salt consumption must also pay attention to the level of acceptance by consumers. Seasoning reformulation should maintain the product taste. Among various seasoning reformulation technologies are reducing salt particle size and blending salt with other ingredients as a flavor enhancer. This study aimed to determine the roles of salt (NaCl) size and the addition of the Nagara bean tempeh flour and oyster mushroom formulation in enhancing the umami taste to reduce salt use. Reducing the salt particle size down to 100 mesh had not given any significant effect yet on the strengthening of the perception of salty and umami taste. On the other hand, the formulation of Nagara bean tempeh flour and white oyster mushroom in a ratio of 100:0 could give a strong perception of umami taste to the seasoning powder, which was no different from the formulation in a ratio of 90:10. In conclusion, the glutamate component contained in Nagara bean tempeh flour can be an alternative source of good umami taste.

EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT

In recent years we notice customers demand for substitution of synthetic food additives, such as antioxidants, for natural and possibly healthier options. Lipid oxidation is the most important meat deterioration process. To retard the oxidation meat industry use variety of synthetic antioxidants. However, due to recent customer demands, industry is trying to replace those synthetic antioxidants for their natural counterparts. This is a challenging process because not only new additives must adequate antioxidant ability, but it also cannot alter sensory quality of products. Fruit extract seems to provide such an option. In our study, blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. kamtschatica) was incorporated into raw-cooked meat products (Frankfurters). Frankfurters were vacuum packed and stored at 4 °C for 21 days. During the storage period no significant differences in pH was recorded, with average value of 5.54. Also texture analysis did not reveal differences between the control and experimental groups. Both extracts decrease the amount of malondialdehyde (MDA) created in samples. Control groups increase of MDA levels at the end of storage was 108%, blackcurrant and honeysuckle extract groups were just 44 and 39% respectively. Sensory evaluation however revealed that honeysuckle extract altered taste of final product in significant way. This could pose a problem with customers’ acceptance of such a product.

The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness

Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The method used is firstly drying cheese into powder, then making tempeh with cheese powder added to various concentrations (0%, 0.5%, 1%, 1.5%, and 2%). The Lowry method tested the protein content, while the water content was tested using gravimetry. An organoleptic test was carried out based on several parameters: odor, taste, color, and mycelium density. Results from this study, the results of the increase in protein levels from each given concentration. The water content did not provide a significantly different effect from any given concentration of cheese. And based on the organoleptic test, the addition of cheese to tempeh did not affect the mycelium's color, taste, smell, and density. Adding cheese to soybean tempeh can be an alternative in increasing protein content; besides, adding cheese does not significantly affect the product's taste, smell, color, and Mycelium distribution density.

Eugenol, Isolated from the Essential Oil from Lonicera japonica Flower Buds, Could Increase the Oxidative Stability of Sunflower Oil in the Deep-Frying Procedure of Youtiao

In order to assess the sunflower oil (SFO) oxidative stability that was added by the essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 °C for 30 h, we clarified the compound/compounds of LJEO that improved the oxidative stability of SFO. The results displayed that the addition of LJEO (0.06 g/kg) could significantly restrict the elevation or the reduction in the levels of total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes and conjugated trienes, and the values for polymer, viscosity and the color of SFO during the whole period. Meanwhile, the reduction in the sensory attributes, including flavor, taste, crispness and overall acceptability of the fried product, youtiao, was obviously restricted as well. After the bioassay-guided fractionation of LJEO and repeated deep-frying at 180 °C for 30 h, one of its chemical constituents, eugenol, was demonstrated to be the very compound that did significantly inhibit the oxidative rancidity of the SFO. Therefore, eugenol may be employed as potential effective natural antioxidants to inhibit the oxidative rancidity of SFO during its deep-frying procedures.

Thinking outside the bottle: Effects of alternative wine packaging

Packaging communicates intrinsic product attributes to consumers, which can influence consumer response and decision-making; however, little is known about the impact of non-traditional packaging formats. The current research aims to bridge this gap. Across five studies, we demonstrate that non-traditional packaging negatively influenced purchase intention of a complex product, wine, through product appeal and taste perceptions (Study 1A)/expectations (Studies 1B–4). We also demonstrate that the consumer response to non-traditional packaging is a function of individual differences (desire for unique products) and label attributes (eco-friendly labels).

It Leaves a Bad Taste in Your Mouth: How Corporate Social Irresponsibility Impacts Consumption Experiences

AbstractAcross three experiments, we examined the impact of both corporate social responsibility (CSR) and corporate social irresponsibility (CSIR) on consumer taste evaluations. The current research demonstrates that CSIR information consistently negatively impacts perceptions of taste across both hedonic and utilitarian food products. Specifically, it translates to perceptions of inferior taste in food products, an effect mediated by both guilt and quality perceptions. Notably, the majority of CSR research focuses on attitudes toward the firm versus actual product experiences. Accordingly, firms should consider how information related to CSR/CSIR can impact not only attitudes toward the firm but the consumption experiences with specific products.

On the Knife Edge: How Vegan Food as an Eco-innovation Crosses the Chasm

This paper aims to explain how vegan food – an eco-innovation – can transition across a large divide separating the early market from the main market of adopters. We focus on the persuasion stage of the innovation-decision process, and the product attributes that motivate the adoption of vegan food products by vegan (early market) as well as non-vegan (main market) consumers. Our in-depth conversations with 32 (16 vegan and 16 non-vegan) consumers at restaurants/cafés in Brisbane (Australia) and Barcelona (Spain) reveal that while product taste and ethical and lifestyle compatibility persuade vegan consumers’ adoption decision, it is the price, lifestyle compatibility, and – counterintuitively – product novelty that persuade non-vegans in the main market. Based on these findings we make tentative propositions for the larger eco-innovation domain, on how firms can develop value propositions ultimately for two different consumer groups – the early market and main market.

PENGARUH KUALITAS PRODUK, CITA RASA, DAN PROMOSI TERHADAP TINGKAT PENJUALAN PADA OUTLAT MINUMAN ICE SIBOT SELAMA PANDEMI COVID-19 DI KOTA SALATIGA

The difficulty of obtaining raw materials from suppliers as a result of the covid-19 pandemic has resulted in the quality of the Ice Sibot Drink product decreasing, this has resulted in complaints from consumers. The absence of product differentiation, the taste of Ice Sibot Drinks is still less attractive to consumers. The promotions that have been carried out have not been consistent and on a large scale so that the information conveyed to consumers is not large enough. These factors were identified as the cause of the decline in sales of Ice Sibot Drinks.In this study the method used is quantitative research with the independent variables used are product quality, taste, and promotion and the dependent variable is the level of sales. The sample in this research is 100 respondents. Questionnaire data collection techniques, data analysis techniques using SPSS version 23 data processing program.Furthermore, the study found that product quality, taste, and promotion of the level of sales of Ice Sibot Drinks in Salatiga City during the covid-19 pandemic. With the value of the correlation coefficient of product quality of 0.727, taste of 0.748 and promotion of 0.753. In addition, product quality, taste, and promotion also have an influence on the level of sales as indicated by the regression coefficient value for product quality of 0.785, taste of 0.687 and promotion of 0.682. Effect of product quality, taste, and promotion together – the same effect on the level of sales is shown from the results of the determination test of 0.64.5% with a value of Fcount (60.954) > Ftable (3.09) with a significance of 0.000 which is smaller than a significance level of 0.05.

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the “control.” Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applications In the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.

Study on the Use of Food Additives in Local Food Products Marketed in the Tourist Area of Padang City

The main problem with culinary in Padang City is related to quality standards. This relates to processing standards and material standards used. One of the materials that have not been used according to the standard is the use of food additives. The use of these food additives should be changed with the use of natural ingredients. For this reason, it is necessary to study the problem of using food additives so that the products produced are safe for consumers, especially for tourists who buy them. In this study, the data obtained were analyzed using the Analytical Hierarchy Process method. From the results of data analysis, it can be concluded that the reason for using food additives is for cost efficiency with a weight of 0.587, product taste 0.218, product appearance 0.123 and product expiration 0.072. In addition, several things that become obstacles to the use of natural ingredients are the production cost factor with a weight of 0.460, product appearance 0.325, product taste 0.149 and risk of loss 0.067. Based on this existing data, it is necessary to design the most appropriate pattern so that local food producers can minimize the use of food additives.

The effect of fortification Moringa oleifera leaves powder on calcium content in otak-otak products of Clarias sp.

Clarias sp. is one of the most common types of freshwater fish. The utilization of Clarias sp. is only limited to fresh consumption, whereas the nutritional content of Clarias sp. is potential as a source of nutrition. High protein and low-fat content make Clarias sp. can be processed into diversification of traditional food such as otak-otak products. The otak-otak products can be used as functional food, but there is a weakness i.e. the low of Calcium of otak-otak products. This study aims to determine (1) fortification of Moringa oleifera leaves on organoleptic and (2) mineral content of Calcium the otak-otak products. The method used is an experimental method with a simple Completely Randomized Design. Independent variables of this study were concentration of Moringa oleifera leaves powder 4%, 8% and 12% while dependent variable was Calcium content. The results showed that fortification of Moringa oleifera leaves powder had a significant effect on organoleptic aroma, taste, texture, appearance and Calcium content of the otak-otak products. The best fortification of Moringa oleifera leaves powder is 4% with the results of aroma of 41.00; taste 37.25; texture 38.00 and appearance of 38.05. Calcium content of otak-otak products reached 3.09±0.099 mg.

New solutions in the technology of low-fat cheeses

Low-fat cheeses with the reduced calorie content are of interest both for consumers seeking to reduce the calorie content of the diet, without deteriorating the product taste, and for cheese manufacturers. However, low-fat cheeses made from cow's milk using traditional technologies usually have a mild taste, aroma and coarse consistency. The unsatisfactory quality of this group of cheeses has highlighted the need to search for new methods, including the use of biotechnological means. One of the directions of research is the use, along with the main acid-forming starter microflora, of adjunct cultures, capable of intensifying enzymatic processes during cheese ripening. The article presents the research results of the influence of adjunct cultures of propionic acid bacteria of Propionibacterium freudenreichii in combination with different ripening conditions on the organoleptic characteristics of cheeses with reduced calorie content. It was found that the best result in terms of consistency, taste and aroma was obtained in cheese made with the addition of propionic acid bacteria and ripening at a temperature of 12±1 °C. Ripening of cheeses using a three-stage temperature regime, including 14 days of ageing in a warm ripening room, ensures the formation of eyes of the correct rounded shape, but leads to a deterioration in other organoleptic characteristics.

Alcohol Packaging As a Promotional Tool: A Focus Group Study With Young Adult Drinkers in Scotland

Little research has been conducted on consumer perceptions of alcohol packaging as a marketing tool. The aim of this study was to explore how young adults view and engage with alcohol packaging. Eight focus groups were conducted in Glasgow (Scotland) with current drinkers (n = 50), segmented by age (18-24, 25-35), gender (female, male), and social grade (ABC1, C2DE). Participants were shown, allowed to handle, and asked about a range of alcoholic products. Five main themes emerged from the data. The first was the ubiquity of alcohol packaging, with frequent exposure reported in different settings, such as shops and drinking venues, and via marketing. The second was appeal, with pack graphics (e.g., color), structure (e.g., shape, size), and promotions (e.g., gifts, limited editions) allowing alcohol packs to catch attention, enabling products to stand out on shelves, and helping to create product and brand liking, interest, and choice. Third, alcohol packaging was frequently associated with specific occasions and activities. Fourth, alcohol packaging informed perceptions of product-consumer targeting, suitability, and intended drinker profiles. Fifth, alcohol packaging also engaged nonvisual senses (e.g., touch, sound, smell), guiding expectations of product taste and palatability. For young adult drinkers in Scotland, alcohol packaging can capture attention, create appeal, and help shape perceptions of the product, drinker, and drinking experience.

전통적 IPA와 수정 IPA 비교를 통한 베이커리전문점의 선택속성에 관한 연구: 프랜차이즈 베이커리와 독립 베이커리를 중심으로

In this study, three different IPA importance and satisfaction analyses were performed to examine customers" evaluation of bakery specialty store selection attributes specifically. As a result, in the case of the first quadrant, franchise bakery showed hygienic and consistent service in product taste, product freshness, disinfection and quarantine, and product packaging. Independent bakeries were found to use high-quality raw materials, hygienic product packaging, and neat appearance of employees. In the second quadrant, the items in the store of the franchise bakery were found to be sanitary and the convenience of public transportation near the locations. Also, the convenience of using the Wi-Fi of the independent bakery was found. In the third quadrant, the items of franchise bakery points accumulation, Wi-Fi convenience, and a variety of independent bakery products, discount benefits, and presence or absence of parking facilities were found. Quadrants were not present in the three IPAs.

Assessment of the Endorsers of E-Business Practices for Food Supply Chain Performance Systems

Globalisation and changing lifestyle of the people has escalated the demand for the more product customisation, taste preferences and awareness about the usage of quality food commodities. Recent developments in the field of information technology and its integration with the business practices has emerged as a new term named ‘e-business’ (EB). Increasing consumer base of the food supply chains (FSC), has escalated the demand of technological and operation advancements by mediating ‘EB’ activities. Such, practices become extensively crucial when the world is suffering from the pandemic of COVID-19, leading to distressing of FSC linkages causing frequent market closures. To tackle the same presented work, explores the various endorsers (EDR) of the ‘EB’ in FSC, which are contemplated by hybrid combination of multi-criteria decision making techniques. Outcomes of the present work aids managers to formulate the decision policies and develop a robust framework in the direction to cling the ‘EB’ practices with FSC.

The influence of packaging color on taste expectations and perceptions

AbstractThe color of food packaging has an important influence on consumers' purchasing decisions. This study takes popcorn packaging as an example to explore the impact of packaging color on consumers' taste perception and preference evaluation. Sixty participants were invited to participate in the experiment. Four experimental package design colors (red, blue, yellow, and white) and three popcorn tastes (sweet, salty, and tasteless) were used to evaluate whether the pretasting and posttasting evaluations were affected by package color and product taste. The results of this study indicated that (1) there is a contrast between expected psychological and actual perceptions and that (2) yellow and red packaging are suitable for a sweet product, blue is suitable for a salty product, and white is suitable for a tasteless product. The research results can help designers and manufacturers understand the effects of packaging color and achieve the design conditions required by consumers.

Формирование вкуса комбинированных рыбных фаршей в процессе кулинарной обработки

The purpose of the study is to form the taste of combined minced fish and ready-made culinary products. Low-field nuclear magnetic resonance (1H-NMR) have been accepted widely as a non-destructive analytical technique in food processing technology to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of thice analytical technique. Timely information on quality parameters in food processing provided by online monitoring using 1H-NMR may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online 1H-NMR in food processing techniques, such as freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.

Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.

The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.