Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

2010 ◽  
Vol 75 (6) ◽  
pp. S279-S285 ◽  
Author(s):  
F.A. DeSantos ◽  
L. Ramamoorthi ◽  
P. Bechtel ◽  
S. Smiley ◽  
M.S. Brewer
Keyword(s):  
Food Products ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Infant Food

scholarly journals Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 54 ◽  
Author(s):  
Jiyun Yang ◽  
Jeehyun Lee
Keyword(s):  
Consumer Research ◽  
Descriptive Analysis ◽  
Food Products ◽  
Cross Cultural ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Sensory Testing ◽  
Preparation Methods ◽  
Product Modification ◽  
Sensory Descriptive Analysis

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

scholarly journals Total Arsenic Determination and Speciation in Infant Food Products by Ion Chromatography-Inductively Coupled Plasma-Mass Spectrometry

2004 ◽  
Vol 87 (1) ◽  
pp. 244-252 ◽  
Author(s):  
Nohora P Vela ◽  
Douglas T Heitkemper
Keyword(s):  
Inductively Coupled Plasma ◽  
Inorganic Arsenic ◽  
Dry Weight ◽  
Food Products ◽  
Arsenic Species ◽  
Arsenic Content ◽  
Infant Food ◽  
Sweet Potatoes ◽  
Green Beans ◽  
Inductively Coupled

Abstract Health risk associated with dietary arsenic intake may be different for infants and adults. Seafood is the main contributor to arsenic intake for adults while terrestrial-based food is the primary source for infants. Processed infant food products such as rice-based cereals, mixed rice/formula cereals, milk-based infant formula, applesauce and purée of peaches, pears, carrots, sweet potatoes, green beans, and squash were evaluated for total and speciated arsenic content. Arsenic concentrations found in rice-based cereals (63–320 ng/g dry weight) were similar to those reported for raw rice. Results for the analysis of powdered infant formula by inductively coupled plasma-mass spectrometry (ICP-MS) indicated a narrow and low arsenic concentration range (12 to 17 ng/g). Arsenic content in purée infant food products, including rice cereals, fruits, and vegetables, varies from <1 to 24 ng/g wet weight. Sample treatment with trifluoroacetic acid at 100°C were an efficient and mild method for extraction of arsenic species present in different food matrixes as compared to alternative methods that included sonication and accelerated solvent extraction. Extraction recoveries from 94 to 128% were obtained when the summation of species was compared to total arsenic. The ion chromatography (IC)-ICP-MS method selected for arsenic speciation allowed for the quantitative determination of inorganic arsenic [As(III) + As(V)], dimethylarsinic acid (DMA), and methylarsonic acid (MMA). Inorganic arsenic and DMA are the main species found in rice-based and mixed rice/formula cereals, although traces of MMA were also detected. Inorganic arsenic was present in freeze-dried sweet potatoes, carrots, green beans, and peaches. MMA and DMA were not detected in these samples. Arsenic species in squash, pears, and applesauce were not detected above the method detection limit [5 ng/g dry weight for As(III), MMA, and DMA and 10 ng/g dry weight for As(V)].

Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing

2012 ◽  
Vol 21 (3) ◽  
pp. 829-837 ◽  
Author(s):  
Jae-Hee Hong ◽  
Kyu-Won Lee ◽  
Seojin Chung ◽  
Lana Chung ◽  
Haeng-Ran Kim ◽  
...  
Keyword(s):  
Cross Cultural ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Cultural Comparisons

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.

Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage

2021 ◽  
Author(s):  
A. Alizadeh ◽  
N. Aghayi ◽  
M. Soofi ◽  
L. Roufegarinejad
Keyword(s):  
Lactobacillus Casei ◽  
Solid Content ◽  
Sensory Characteristics ◽  
Probiotic Bacteria ◽  
Consumer Acceptability ◽  
Soluble Solid Content ◽  
Soluble Solid ◽  
Physicochemical Characterisation ◽  
Positive Effect ◽  
Potential Substrate

AbstractThe study was carried out to evaluate the viability of probiotic bacteria as well as physicochemical and sensory characteristics of synbiotic added sucrose-free mango nectar. The mango nectar samples were prepared incorporating different concentrations of inulin and stevia (0, 2 and 4% w/w) and stored for 45 days at 4 °C. The results indicated that the growth of Lactobacillus casei was strongly influenced by the beverage composition. Therefore, the addition of inulin and stevia had a positive effect on the viability of L. casei, especially with 2% w/w inulin or inulin in combination with stevia. However, bacterial viability reduced during storage. According to the results, pH and total soluble solid content of the samples decreased during storage; however, the viscosity values of mango nectars were elevated by the addition of inulin and stevia. Additionally, all beverages were considered a suitable medium to keep the L. casei survival above the minimum recommended value (106–107 CFU mL−1) during storage. In general, it can be concluded that the sample containing 2% inulin and 2% stevia in combination provided the best viability of L. casei with acceptable physicochemical properties and sensory characteristics that could be introduced as synbiotic and low-calorie mango nectar.

Sensory characteristics and consumer acceptability of perilla porridges

2012 ◽  
Vol 21 (3) ◽  
pp. 785-797 ◽  
Author(s):  
Jeong-Eun Yang ◽  
Hun-Jung Kim ◽  
Lana Chung
Keyword(s):  
Sensory Characteristics ◽  
Consumer Acceptability

Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas

2009 ◽  
Vol 74 (3) ◽  
pp. S135-S141 ◽  
Author(s):  
S.M. Lee ◽  
H.-S. Lee ◽  
K.-H. Kim ◽  
K.-O. Kim
Keyword(s):  
Sensory Characteristics ◽  
Consumer Acceptability
Sign in / Sign up

Export Citation Format

Share Document