scholarly journals Hedonic perception and preference analysis of double cream cheeses formulated with raw and pasteurized milk

2021 ◽  
Author(s):  
R. A Castillo Mercado ◽  
J. A. Ramos-Juárez ◽  
A. Bucio Galindo ◽  
J.A. Herrera-Corredor
Keyword(s):  
Design Methodology ◽  
Statistical Tests ◽  
Raw Milk ◽  
Sensory Attributes ◽  
Point Scale ◽  
Pasteurized Milk ◽  
General Acceptance ◽  
The Subject ◽  
Penalty Analysis ◽  
General Acceptability

Objective: To compare the characteristics of double cream cheeses made with raw and pasteurized milk per liking and preference level. Design/Methodology/Approach: Cheeses from three brands were evaluated: Santa Teresa, Montero, and Colegio de Postgraduados (CP). The first two cheeses were formulated with raw milk, while the CP cheese was formulated with pasteurized milk inoculated with lactic cultures. The hedonic perception study was carried out in monadic series with 19 volunteers who blind tasted the three types of cheese. The evaluation attributes were: appearance, taste, aroma, and general acceptability on a 9-point scale; and saltiness, acidity, and creaminess on a 3-point scale (JAR). Preferences were evaluated by rank and multiple comparison tests. Results: No differences were found in the aroma, taste, and texture liking level of the cheeses (p>0.05); nevertheless, there were differences in the appearance and general acceptance (p˂0.05). The general acceptance of the CP cheese was significantly lower than that of the two raw milk cheeses (p˂0.05). The penalty analysis showed that low acidity and low creaminess attributes are related to a low general acceptance (p˂0.05). Limitations/Implications: The study has enough evaluations for statistical tests. Findings/Conclusions: Raw milk cheeses obtained the highest marks in all attributes. Determining if there are other sensory attributes —in addition to those that were the subject of this study— will help to explain the greater preference and global acceptance of raw milk cheeses.

How do health information and sensory attributes influence consumer choice for dairy products? Evidence from a field experiment in Ethiopia

2017 ◽  
Vol 34 (5) ◽  
pp. 667-683 ◽  
Author(s):  
Alemayehu Dekeba Bekele ◽  
Joost Beuving ◽  
Ruerd Ruben
Keyword(s):  
Health Information ◽  
Consumer Choice ◽  
Consumer Preference ◽  
Raw Milk ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Content Type ◽  
Pasteurized Milk ◽  
Market Promotion ◽  
Milk Market

Purpose The purpose of this paper is to examine the effect of health information and sensory attributes on consumer’s propensity to upgrade and their willingness to pay (WTP) for pasteurized milk in Ethiopia. Design/methodology/approach The authors used a framed market experiment with 160 participants in 14 central locations in urban Ethiopia. The authors used a double hurdle model to analyze consumer willingness to shift to pasteurized milk and their WTP for quality attributes in pasteurized milk. Findings Consumers are willing to pay a 4 percent premium for quality attributes in pasteurized milk. Male and employed participants are willing to shift and pay a premium for pasteurized milk. Conversely, consumers with more children, higher income, and higher raw milk consumption are less likely to shift to pasteurized milk. These results also show that taste is negatively related to consumer propensity to upgrade to pasteurized milk. Further, about half of the consumers who were provided with health information are willing to pay a premium of 11 percent for pasteurized milk, whereas others would pay only 6 percent. After providing the treatment group with health information, those consumers with higher income, old people and consumers with children are less likely to shift to pasteurized milk. Overall, consumer preference for raw milk is the result of taste, perceived nutrition and perceived health benefits. The study points at a segmented milk market and the consequent need for the provision of a targeted milk market promotion. Research limitations/implications The application of experimental auctions in developing countries requires an extensive learning exercise for participants. Originality/value The authors used a non-hypothetical valuation mechanism to unravel the effect of subjective and intrinsic milk attributes in fluid milk choice decisions and its variation across socio-economic groups in a developing country context.

scholarly journals Identifying the drivers of liking for texture attributes of Vietnamese sausage

2021 ◽  
Vol 4 (2) ◽  
pp. first
Author(s):  
Thịnh Hữu Phạm ◽  
Nguyễn Vũ Vân Thủy ◽  
Nguyễn Hoàng Dũng ◽  
Nguyễn Thị Hiền
Keyword(s):  
Sensory Attributes ◽  
Point Scale ◽  
Lean Meat ◽  
Wide Range ◽  
Post Hoc ◽  
Texture Attributes ◽  
Choice Frequency ◽  
Penalty Analysis ◽  
Air Hole ◽  
The Ideal

Vietnamese sausage (cha lua), a pork processing food with a characteristic chewy and crunchy texture, are widely consumed in Vietnam. However, there are not many established researchs on hedonic and sensory attributes for this product, especially about the texture attributes. The goal of this study was to investigate consumer's preference as well as identify the drivers of liking for texture of Vietnamese sausage. Eight samples were prepared with various ratio of lean meat, lard and starch to cover a wide range of different texture of Vietnamese sausage. Sixty eight consumers then evaluated these eight samples, rating texture liking on nine-point scale and answering a checkall- that-apply (CATA) question, which consisted of 16 different texture attributes of Vietnamese sausage. The consumers were also asked to check all the approriate attributes to describe their ideal products. The ANOVA and post –hoc test showed samples which had recipes with high lard ratio (20-25%) and low meat ratio (70%) had a significant higher liking scores, while the samples which had recipe with high meat ratio (90%) had the lowest liking scores. The Cochran's Q test showed that 12 attributes had different choice frequency between samples, suggesting the texture of Vietnamese sausage is complex and diverse. The CA results showed all the samples without stach were associated with large air holes, while samples which high meat ratio (80%) were associated with hardness. The ideal Vietnamese sausage product was associated with fattiness, juiciness, springiness and brittleness. Finally, the results of penalty analysis showed that chewy, firm, and elastic attributes had positive impacts on the liking score for Vietnamese sausage products, while attributes that exhibit heterogeneity, such as large air hole and grainy, significantly reduced the liking score of the product. This suggested the importance of mechanical texture attributes and homogenity on the consumer's preference of the Vietnamese sausage.

scholarly journals Reducing Loneliness in Stationary Geriatric Care with Robots and Virtual Encounters—A Contribution to the COVID-19 Pandemic

2021 ◽  
Vol 18 (9) ◽  
pp. 4846
Author(s):  
Andreas Follmann ◽  
Franziska Schollemann ◽  
Andrea Arnolds ◽  
Pauline Weismann ◽  
Thea Laurentius ◽  
...  
Keyword(s):  
Nursing Homes ◽  
Social Isolation ◽  
Nursing Home Residents ◽  
Phone Call ◽  
Observational Trial ◽  
General Acceptance ◽  
Frequency Of Use ◽  
Geriatric Hospital ◽  
Hospital Patients ◽  
The Subject

The bans on visiting nursing homes during the COVID-19 pandemic, while intended to protect residents, also have the risk of increasing the loneliness and social isolation that already existed among the older generations before the pandemic. To combat loneliness and social isolation in nursing homes, this trial presents a study during which social networks of nursing home residents and elderly hospital patients were maintained through virtual encounters and robots, respectively. The observational trial included volunteers who were either residents of nursing homes or patients in a geriatric hospital. Each volunteer was asked to fill in a questionnaire containing three questions to measure loneliness. The questionnaire also documented whether video telephony via the robot, an alternative contact option (for example, a phone call), or no contact with relatives had taken place. The aim was to work out the general acceptance and the benefits of virtual encounters using robots for different roles (users, relatives, nursing staff, facilities). Seventy volunteers with three possible interventions (non-contact, virtual encounters by means of a robot, and any other contact) took part in this trial. The frequency of use of the robot increased steadily over the course of the study, and it was regularly used in all facilities during the weeks of visitor bans (n = 134 times). In the hospital, loneliness decreased significantly among patients for whom the robot was used to provide contact (F(1,25) = 7.783, p = 0.01). In the nursing homes, no demonstrable effect could be achieved in this way, although the subject feedback from the users was consistently positive.

Autonomous vehicles: a review of the ethical, social and economic implications of the AI revolution

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shweta Banerjee
Keyword(s):  
Artificial Intelligence ◽  
Autonomous Vehicles ◽  
Design Methodology ◽  
Technological Advancement ◽  
Economic Implications ◽  
Content Type ◽  
The Public ◽  
Autonomous Cars ◽  
The Subject ◽  
Practical Implications

PurposeThere are ethical, legal, social and economic arguments surrounding the subject of autonomous vehicles. This paper aims to discuss some of the arguments to communicate one of the current issues in the rising field of artificial intelligence.Design/methodology/approachMaking use of widely available literature that the author has read and summarised showcasing her viewpoints, the author shows that technology is progressing every day. Artificial intelligence and machine learning are at the forefront of technological advancement today. The manufacture and innovation of new machines have revolutionised our lives and resulted in a world where we are becoming increasingly dependent on artificial intelligence.FindingsTechnology might appear to be getting out of hand, but it can be effectively used to transform lives and convenience.Research limitations/implicationsFrom robotics to autonomous vehicles, countless technologies have and will continue to make the lives of individuals much easier. But, with these advancements also comes something called “future shock”.Practical implicationsFuture shock is the state of being unable to keep up with rapid social or technological change. As a result, the topic of artificial intelligence, and thus autonomous cars, is highly debated.Social implicationsThe study will be of interest to researchers, academics and the public in general. It will encourage further thinking.Originality/valueThis is an original piece of writing informed by reading several current pieces. The study has not been submitted elsewhere.

Exploring the boundaries of rhetoric

2014 ◽  
Vol 27 (5) ◽  
pp. 793-806 ◽  
Author(s):  
Eduard Bonet
Keyword(s):  
Social Sciences ◽  
Conceptual Framework ◽  
Design Methodology ◽  
The Self ◽  
History Of Rhetoric ◽  
Content Type ◽  
History Of ◽  
Practical Development ◽  
The Subject

Purpose – The purpose of this paper is to examine how the boundaries of rhetoric have excluded important theoretical and practical subjects and how these subjects are recuperated and extended since the twentieth century. Its purpose is to foster the awareness on emerging new trends of rhetoric. Design/methodology/approach – The methodology is based on an interpretation of the history of rhetoric and on the construction of a conceptual framework of the rhetoric of judgment, which is introduced in this paper. Findings – On the subject of the extension of rhetoric from public speeches to any kinds of persuasive situations, the paper emphasizes some stimulating relationships between the theory of communication and rhetoric. On the exclusion and recuperation of the subject of rhetorical arguments, it presents the changing relationships between rhetoric and dialectics and emphasizes the role of rhetoric in scientific research. On the introduction of rhetoric of judgment and meanings it creates a conceptual framework based on a re-examination of the concept of judgment and the phenomenological foundations of the interpretative methods of social sciences by Alfred Schutz, relating them to symbolic interactionism and theories of the self. Originality/value – The study on the changing boundaries of rhetoric and the introduction of the rhetoric of judgment offers a new view on the present theoretical and practical development of rhetoric, which opens new subjects of research and new fields of applications.

Service quality, loyalty, and co-creation behaviour: a customer perspective

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rafael P. Albuquerque ◽  
João J. Ferreira
Keyword(s):  
Service Quality ◽  
Design Methodology ◽  
Positive Impact ◽  
Current Knowledge ◽  
Quantitative Methodology ◽  
Content Type ◽  
Customer Perspective ◽  
The Subject ◽  
Customers Perspective

Purpose This paper aims to verify co-creation behavior and understand a relationship between perception of service quality, loyalty and co-creation, from Starbucks customers' perspective. Design/methodology/approach A quantitative methodology was carried out, operationalized by applying a questionnaire to a sample of 385 respondents. Findings The results showed that service quality has a positive impact on loyalty and co-creation behavior in all its aspects; loyalty can be considered an important attribute in the intention of co-creation by customers. Originality/value This research extends the current knowledge on the subject and examines the associations between other attributes discussed. The implications of the study suggest strategic directions for using the clients' co-creation as a competitive alternative and generating value.

Sustaining corporate culture in a world of hybrid work

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Peter Buell Hirsch
Keyword(s):  
Corporate Culture ◽  
Current Literature ◽  
Design Methodology ◽  
White Collar ◽  
Subjective Assessment ◽  
Social Implications ◽  
Content Type ◽  
The Subject ◽  
The Impact ◽  
Practical Implications

Purpose This paper aims to examine the challenges to sustaining corporate culture in a world of hybrid working. Design/methodology/approach This paper is a review of current literature on the impact of remote and hybrid working on white-collar employees. Findings There is little consensus on whether remote/hybrid working will harm or strengthen corporate culture. Research limitations/implications The viewpoint is a subjective assessment of a limited number of articles on the subject Practical implications It is not entirely clear how those responsible for corporate culture can act on the findings. Social implications In a world in which corporations are experiencing a shortage of talent, how they handle corporate culture will be increasingly important. Originality/value While much has been written on the impact of remote working, this viewpoint takes the original view that strong corporate cultures rely more on the attitudes and actions of individual employees that company programs or initiatives.

Analysis of sustainability insertion in materials selection courses of engineering undergraduate programmes

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jeniffer Fonseca Zanitt ◽  
Izabela Simon Rampasso ◽  
Osvaldo Luiz Gonçalves Quelhas ◽  
Milena Pavan Serafim ◽  
Walter Leal Filho ◽  
...  
Keyword(s):  
Higher Education ◽  
Sustainable Development ◽  
Content Analysis ◽  
Delphi Method ◽  
Design Methodology ◽  
Sustainable Development Goals ◽  
Materials Selection ◽  
Content Type ◽  
Development Goals ◽  
The Subject

Purpose This study aims to analyse how the materials selection courses of engineering undergraduate programmes can be better aligned with the United Nations Sustainable Development Goals (SDGs). Design/methodology/approach Initially, a content analysis was performed in 39 materials selection course descriptions from 40 engineering undergraduate programmes of Brazilian higher education institutions, and subsequently, Delphi method procedures were conducted with professors that teach or have taught the course and are knowledgeable in the subject of sustainability. Findings Considering the analysed course descriptions, it was shown that most of the materials selection courses do not consider or present little emphasis on sustainability aspects. Regarding the Delphi method, eight items were evidenced to consider sustainability aspects in the analysed courses. Originality/value This study contributes to the debates about sustainability insertion in engineering undergraduate programmes. More specifically, the findings presented consolidated information that professors and coordinators can use to align materials selection courses with the SDGs better.

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

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