scholarly journals Consumer detection and acceptability of reduced-sodium bread

2014 ◽  
Vol 18 (8) ◽  
pp. 1412-1418 ◽  
Author(s):  
Kimberly W La Croix ◽  
Steven C Fiala ◽  
Ann E Colonna ◽  
Catherine A Durham ◽  
Michael T Morrissey ◽  
...  
Keyword(s):  
Food Supply ◽  
Premature Death ◽  
Sensory Characteristics ◽  
Purchase Intent ◽  
Consumer Acceptability ◽  
Sensory Acceptability ◽  
Salt Level ◽  
Hedonic Scale ◽  
Choice Testing ◽  
Over Time

AbstractObjectiveBread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content.DesignDifference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale.SettingDifference and acceptability testing were conducted in Portland, OR, USA in January 2013.SubjectsEighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing.ResultsConsumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent.ConclusionsReducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.

scholarly journals Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2240 ◽  
Author(s):  
Tamanna A. Jahan ◽  
Albert Vandenberg ◽  
Raymond P. Glahn ◽  
Robert T. Tyler ◽  
Martin J. T. Reaney ◽  
...  
Keyword(s):  
Cicer Arietinum ◽  
Ferrous Sulfate ◽  
Ethylenediaminetetraacetic Acid ◽  
Significant Proportion ◽  
Consumer Acceptability ◽  
Iron Fortification ◽  
Drying Method ◽  
Cicer Arietinum L ◽  
Hedonic Scale ◽  
Over Time

Iron (Fe) deficiency is one of the most common nutritional disorders, and is mainly due to insufficient intake of bioavailable Fe. Chickpea (Cicer arietinum L.) was examined as a potential vehicle for Fe fortification. Fortificants (FeSO4·7H2O (ferrous sulfate hepta-hydrate), FeSO4·H2O (ferrous sulfate mono-hydrate) and NaFeEDTA (ethylenediaminetetraacetic acid iron (iii) sodium salt)) were applied by a spraying and drying method. At 2000 µg g−1 iron fortificant, the fortified split desi seeds (dal), desi flour and kabuli flour supplied 18–19 mg, 16–20 mg and 11–19 mg Fe per 100 g, respectively. The overall consumer acceptability using a nine-point hedonic scale for sensory evaluation demonstrated that NaFeEDTA-fortified cooked chickpea (soup and chapatti) scored the highest among the three fortificants. Lightness (L*), redness (a*) and yellowness (b*) of Fe-fortified products changed over time. However, no organoleptic changes occurred. Fe bioavailability was increased by 5.8–10.5, 15.3–25.0 and 4.8–9.0 ng ferritin mg−1 protein for cooked split desi seeds (soup), desi chapatti and kabuli chapatti, respectively, when prepared using Fe-fortified chickpea. Desi chapatti showed significantly higher Fe bioavailability than the other two. The increase in Fe concentration and bioavailability in fortified chickpea products demonstrated that these products could provide a significant proportion of the recommended daily Fe requirement.

scholarly journals Effect of Storage on Sensory Acceptability and Oxidative Rancidity of Wheat Biscuits Fortified with Asparagus racemosus Root Powder

2020 ◽  
pp. 13-22
Author(s):  
Priyanka Rani ◽  
Varsha Rani ◽  
Renuka Jandu ◽  
A. Lavanya ◽  
Reena . ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Asparagus Racemosus ◽  
Oxidative Rancidity ◽  
Plastic Container ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Whole Wheat ◽  
Hedonic Scale

Aims: Asparagus racemosus is locally known as shatavari in India and possess a strong antioxidant and galactogogue activities. This study was aimed to reduce the bitterness of Asparagus racemosus root powder (ARRP) and to analyse the effect of storage on acceptability and oxidative rancidity of ARRP fortified biscuits. Study Design: Biscuits were developed substituting whole wheat flour with 5, 7.5 and 10 per cent of ARRP. Methodology: ARR were blanched to eliminate the bitterness in developed powder. Developed biscuits were analyzed for sensory characteristics using 9-point hedonic scale by 25 semi-trained panelists. Biscuits were packed in plastic zipper bags and stored in an airtight plastic container at room temperature for 90 days. Effect of storage period on sensory acceptability, fat acidity and peroxide value of biscuits was observed. Results: Blanching of A. racemosus roots at 80ºC temperature for 3 minutes reduced the bitterness of developed powder considerably. Results showed that biscuits were found to be ‘liked moderately’ on 9-point hedonic scale. During storage period of 90 days, the scores of sensory characteristics were decreased gradually for colour, appearance, aroma, taste, texture and overall acceptability, however biscuits were found acceptable by panellist. The increase in oxidative rancidity with the advancement of storage period was observed in terms of fat acidity (mg of KOH/g) and peroxide value (meq of O2/kg) in control as well as ARRP biscuits however, this increase was witnessed less in A. racemosus fortified biscuits than control. Conclusion: ARRP upto 10 per cent can be successfully used in the development of products with increased shelf life along with galactogogue activity.

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

scholarly journals Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

2021 ◽  
Vol 43 ◽  
pp. e55922
Author(s):  
Jéssica Aparecida Ribeiro ◽  
Clarissa Ane Gonçalves ◽  
Jéssica Ferreira Rodrigues ◽  
Natália Manzatti Machado Alencar ◽  
Eleonice Moreira Santos ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Food Industry ◽  
Physicochemical Analysis ◽  
Sensory Characteristics ◽  
Total Flavonoids ◽  
Industrial Processing ◽  
Total Anthocyanins ◽  
Hedonic Scale ◽  
Fruit Flavor ◽  
Instrumental Texture

Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, and the peel is discarded. This work aimed to produce sequilho biscuits with different concentrations of jaboticaba peel flour (JPF) and evaluate the technological and sensory properties of the products. Biscuits with four concentrations of JPF (B1= 0.75%, B2= 1.5% B3= 2.25% and B4= 3.0%) were prepared. The physicochemical analysis, instrumental texture, color, total flavonoids, and total anthocyanins were evaluated. Sensory perceptions were investigated using the check-all-that-apply (CATA) questionnaire, hedonic scale, and purchase intention scale. Jaboticaba peel flour had high levels of total flavonoids (227.9±14.6 mg 100 g-1) and total anthocyanins (114.2±4.2 mg cyanidin-3-glycoside 100 g-1). Specific volume and bite force were not affected by the addition of JPF. The global impression for all biscuits elaborated with JPF ranged from approximately 6.5 to 7.5. It positively influenced the global impression of the biscuits, with associations with the CATA terms of fruit flavor, jaboticaba flavor, and fruit aroma. However, terms related to the texture, such as fibrous and hard, negatively influenced the global impression. It is recommended to produce sequilho biscuits with JPF addition up to 1.5%. This study demonstrated that the food industry could better exploit the jaboticaba peel, meeting consumer demand for products with differentiated sensory characteristics

scholarly journals Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage

Agro-Science ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 72-79
Author(s):  
O. Ariyo ◽  
O. Adetutu ◽  
O. Keshinro
Keyword(s):  
Zingiber Officinale ◽  
Phoenix Dactylifera ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Metabolizable Energy ◽  
Microbial Load ◽  
Consumer Acceptability ◽  
Phoenix Dactylifera L ◽  
Hedonic Scale ◽  
Tiger Nuts

Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.

scholarly journals Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae

2019 ◽  
Author(s):  
Ana Flores Garcia ◽  
Ruben Márquez-Meléndez ◽  
erika salas ◽  
Guillermo Ayala Soto ◽  
Ivan Salmeron Ochoa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Fermentation Process ◽  
Vaccinium Myrtillus ◽  
Sensory Characteristics ◽  
Polyphenol Content ◽  
Sensory Acceptability ◽  
Phenolic Contents ◽  
Fermented Beverage ◽  
The Impact

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

Blind Comparison of Patient Preference for Flavored Colestid Granules and Questran Light

1993 ◽  
Vol 27 (6) ◽  
pp. 700-703 ◽  
Author(s):  
Paul W. Jungnickel ◽  
Mark S. Shaefer ◽  
Pierre A. Maloley ◽  
James R. Campbell ◽  
Gregory G. Shawaryn ◽  
...  
Keyword(s):  
Patient Preference ◽  
Orange Juice ◽  
Bottled Water ◽  
Sensory Characteristics ◽  
Point Scale ◽  
Double Blind ◽  
Sensory Characteristic ◽  
Significant Difference ◽  
Blind Comparison ◽  
Hedonic Scale

OBJECTIVE: To compare the sensory and mixability characteristics of Flavored Colestid Granules (a new colestipol formulation) with Questran Light (the most recent cholestyramine formulation). METHODOLOGY: Seventy-two nonsmoking adults between the ages of 25 and 64 years were enrolled in the study. Subjects assessed the sensory and mixability characteristics of each product in chilled bottled water and orange juice after at least a one-hour fast. Products were administered in a double-blind, randomized fashion. The sensory characteristics that were rated included overall rating, aftertaste, appearance, aroma, color, consistency, flavor, sweetness, mouthfeel, and thickness. Each characteristic was rated with a nine-point hedonic scale. Mixability of the products was assessed on a five-point scale. Subjects also were asked to choose which product they preferred as to sensory and mixability characteristics in each vehicle. RESULTS: Fifty-three of the 72 subjects preferred the sensory characteristics of Flavored Colestid Granules in water (p<0.001). Questran Light was preferred by 61 subjects when mixed in orange juice (p<0.001). The sensory characteristic rating scores also supported subject preferences for Flavored Colestid Granules in water and Questran Light in orange juice. Mixability of Flavored Colestid Granules was rated significantly better (p<0.001) than Questran Light in water. There was no significant difference for mixability between the products in orange juice. CONCLUSIONS: Questran Light was significantly preferred on a sensory basis when mixed in orange juice. Flavored Colestid Granules was significantly preferred over Questran Light for both sensory and mixability characteristics with water as the vehicle.

scholarly journals The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread

2012 ◽  
Vol 15 (2) ◽  
pp. 166-173 ◽  
Author(s):  
Daniela De Grandi Castro Freitas ◽  
Alda Letícia da Silva Santos Resende ◽  
Angela Aparecida Lemos Furtado ◽  
Luana Tashima ◽  
Henrique Muniz Bechara
Keyword(s):  
Chemical Composition ◽  
Oreochromis Niloticus ◽  
Raw Material ◽  
Common Salt ◽  
Microbiological Analysis ◽  
Sensory Acceptability ◽  
Different Types ◽  
Adequate Quality ◽  
Mechanically Separated Meat ◽  
Hedonic Scale

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

History of the Food and Drug Administration's Total Diet Study-1961 to 1987

1987 ◽  
Vol 70 (5) ◽  
pp. 772-782 ◽  
Author(s):  
Jean A T Pennington ◽  
Ellis L Gunderson
Keyword(s):  
Food Supply ◽  
Data Transfer ◽  
Total Diet Study ◽  
Total Diet ◽  
Baseline Information ◽  
History Of ◽  
Diet Study ◽  
Food Commodity ◽  
Potential Public Health ◽  
Over Time

Abstract The Total Diet Study provides the Food and Drug Administration with baseline information on the levels of pesticide residues, contaminants, and nutrient elements in the food supply and in the diets of specific age-sex groups. The study also identifies trends and changes in the levels of these substances in the food supply and in diets over time and thereby assists in identifying potential public health problems. This paper describes the evolution of the Total Diet Study from 1961 to 1987. Food collections, sites of analysis, diets, food commodity groups, analytes, analytical methodologies, data transfer, publication of results, notable results, resources, and advantages of the study are discussed.

scholarly journals INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
JULIANA GONDIM DE ALBUQUERQUE ◽  
ANDREZA MORAES DUARTE ◽  
MARIA LÚCIA DA CONCEIÇÃO ◽  
JAILANE DE SOUZA AQUINO
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Point Of View ◽  
Purchase Intent ◽  
Microbiological Analysis ◽  
Spondias Purpurea ◽  
Hedonic Scale ◽  
The Cost ◽  
Physical And Chemical

ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view.

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