scholarly journals Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 886
Author(s):  
Cristhiam E. Gurdian ◽  
Damir D. Torrico ◽  
Bin Li ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Block Design ◽  
Color Difference ◽  
Sodium Content ◽  
Purchase Intent ◽  
Tortilla Chips ◽  
Visual Inputs ◽  
Yellow Color ◽  
Unit Increase ◽  
Color Cues ◽  
Hedonic Scale

Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. Color differences between A and B influenced crunchiness and saltiness liking and perception, which together with OF liking and formulation, mainly determined OL of CFTC. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and 60% increases in PI odds per liking-unit increase, respectively. Plate type had minimal effect on the sensory liking of CFTC. The brighter and less-yellow color of CFTC could positively influence liking of crunchiness and saltiness, which significantly contributed to OL and PI. These findings are useful to understand consumers’ acceptability and perception of foods when varying visual inputs.

scholarly journals Pengendalian Alternatif Hama Serangga Sayuran dengan Menggunakan Perangkap Kertas

Jurnal Agro ◽  
10.15575/860 ◽  
2016 ◽  
Vol 3 (2) ◽  
pp. 21-33
Author(s):  
Lukmanul Hakim ◽  
Erdi Surya ◽  
Abdul Muis
Keyword(s):  
Research Method ◽  
Agricultural Development ◽  
Block Design ◽  
Insect Population ◽  
Green Paper ◽  
Experimental Field ◽  
Corn Crop ◽  
Yellow Color ◽  
Aceh Province ◽  
Insect Populations

Sayuran merupakan bahan pangan yang sangat dibutuhkan manusia karena mengandung serat dan sejumlah vitamin dan mineral. Untuk memenuhi kebutuhan masyarakat akan sayuran banyak kendala yang dihadapi petani, salah satunya adalah gangguan hama serangga. Untuk mengendalikan hama serangga telah banyak pula cara yang dilakukan oleh petani. Penelitian ini bertujuan untuk menguji model perangkap serangga yang terbuat dari media kertas dan lampu warna. Warna yang dicobakan dalam penelitian ini terdiri dari merah, kuning, dan hijau. Penelitian ini telah dilakukan dari bulan Juli sampai dengan Agustus 2016 di kebun percobaan Sekolah Menengah Kejuruan Pembangunan Pertanian (SMKPP), Kecamatan Lembah Seulawah, Kabupaten Aceh Besar, Provinsi Aceh. Objek penelitian adalah tanaman jagung. Metode penelitian menggunakan RCBD dengan 3 perlakuan dan 4 ulangan. Variabel pengamatan populasi serangga yang terperangkap pada media kertas dan lampu warna. Hasil penelitian menujukkan tangkapan serangga tertinggi pada kertas dan lampu warna kuning, kemudian diikuti kertas dan lampu warna hijau dan merah. This study aimed to test the two models of trap insect, which were made from trapping paper media and colored light. The tested colors are red, yellow, and green, while the colors of light consist of red, yellow, and green. This study conducted from July to August 2016 at the experimental field of "Hight School Vocational Agricultural Development” Seulawah Valley Districts, Large Districts of Aceh, Aceh Province using the corn crop as the object. The research method approached in Randomized Completely Block Design (RCBD) with 3 treatments and 4 replications. The variable observation was insect populations trapped on paper media and colored light. The result showed that the highest insect population was on paper and yellow color light, the medium population was on the green paper, and the lowest population encountered on red paper.

Evaluation of hedonic scores and R-indices for visual, flavour and texture preferences of apple cultivars by British Columbian and Nova Scotian consumers

1999 ◽  
Vol 79 (3) ◽  
pp. 395-399 ◽  
Author(s):  
M. A. Cliff ◽  
K. Sanford ◽  
E. Johnston
Keyword(s):  
Regional Differences ◽  
Consumer Preferences ◽  
Block Design ◽  
Consumer Preference ◽  
Incomplete Block Design ◽  
Visual Preferences ◽  
Apple Cultivars ◽  
Carry Over ◽  
Hedonic Scale ◽  
Nova Scotian

Apple preferences were examined for regional, cultivar and order-of presentation effects. Seven apple cultivars, four (Honeycrisp, Fiesta, Cortland and Sinta) grown in Nova Scotia (NS) and three (Creston, Silken and Gala) grown in British Columbia (BC) were evaluated for visual, flavour and texture preferences using a nine-point hedonic scale. In both locations, 126 consumers evaluated all seven cultivars for their visual preferences and four of the seven cultivars for their flavour and texture preferences, using an incomplete-block design balanced for presentation order and carry-over effects. On average, the flavour and texture scores of NS consumers were higher than those of BC consumers. Regional differences were most pronounced for visual preferences, with BC consumers preferring Gala and Creston (BC-grown cultivars) and NS consumers preferring Fiesta and Cortland (NS-grown cultivars). Despite these differences, three of the four top-rated cultivars were identical (Gala, Fiesta and Cortland). Flavour preferences were the most similar, with Gala, Silken, Creston and Cortland being preferred by both NS and BC consumers. Regional differences for texture preferences were less pronounced than those for visual preferences, with Creston preferred by both groups. The BC consumers preferred the texture of Silken and Creston, while the NS consumers preferred the texture of Creston, Honeycrisp, Cortland and Gala. Results from the nine-point hedonic scale were correlated with results from the four-point R-index scale. Correlations were highest when discrimination among the cultivars was greatest. Both methodologies effectively quantified consumer preferences, with hedonic scores expressing results in relative terms and the R-index expressing results as probabilities. Key words: Sensory evaluation, consumer preference, apple-cultivar preference, R-index

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.

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.

Sodium content in foods: Brazilian consumers’ opinions, subjective knowledge and purchase intent

2017 ◽  
Vol 41 (6) ◽  
pp. 735-744 ◽  
Author(s):  
Jéssica F. Rodrigues ◽  
Rafaela C. Pereira ◽  
Andressa A. Silva ◽  
Andrey O. Mendes ◽  
João de Deus S. Carneiro
Keyword(s):  
Sodium Content ◽  
Purchase Intent ◽  
Subjective Knowledge

scholarly journals Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

2021 ◽  
Vol 10 (2) ◽  
pp. e51210212778
Author(s):  
Ana Paula Rebellato ◽  
Priscila Ferreira Tavares ◽  
Guilherme Neves Trindade ◽  
Juliana A. Lima Pallone ◽  
Pedro H. Campelo ◽  
...  
Keyword(s):  
Calcium Carbonate ◽  
Low Cost ◽  
Calcium Content ◽  
Sodium Content ◽  
Promising Alternative ◽  
High Sodium ◽  
Light Yellow ◽  
Yellow Color ◽  
Light Yellow Color ◽  
Instant Noodles

Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH.  N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.

scholarly journals Pengaruh Kualitas dan Kuantitas Pakan (Daun Bawang) terhadap Kejadian Polimorfisme Warna pada Larva Spodoptera exigua Hubner (Lepidoptera: Noctuidae)

2019 ◽  
Vol 8 (2) ◽  
pp. 129
Author(s):  
LATIZIO BENI DA COSTA CRUZ ◽  
I WAYAN SUPARTHA ◽  
I WAYAN SUSILA
Keyword(s):  
Spodoptera Exigua ◽  
Defense Mechanism ◽  
Color Change ◽  
Block Design ◽  
Color Difference ◽  
Color Polymorphism ◽  
Test Method ◽  
Developmental Phase ◽  
Color Changes ◽  
Lepidoptera Noctuidae

The Effect of Feed (Onion Leaves) on the Event of Color Polymorphism on Larvae Spodoptera exigua HUBNER (Lepidoptera: Noctuidae). Color polymorphism is a form of color difference that appears morphologically and genetically in the same insect species. The existence of these changes in shape has to do with the defense mechanism of the species concerned for disguise, avoiding natural enemies and adjusting to the new environment. The occurrence of color polymorphism is often found in S. exigua larvae that attack the onion crop in the field. The purpose of the study was to determine the effect of the quality and quantity of feed (onion) on the color changes of S. exigua larvae. This research was carried out in the laboratory using adaptation test method and comparative test with randomized block design. The results of the study show that decreasing the quality and quantity of feed (onion) encourages color changes from green to dark. In addition, green to dark color changes are also triggered by the developmental phase of the larvae. The development of larvae from the 3rd instar phase has shown symptoms of color change from green to dark even though the quantity and quality of the food is fulfilled.

scholarly journals Bebida Gelada à Base de Café e Tangerina Desenvolvimento e Avaliação Sensorial

UNICIÊNCIAS ◽  
2018 ◽  
Vol 22 (1) ◽  
pp. 12
Author(s):  
Fernanda Menegon Rosário ◽  
Thainara Amanda Duarte Vendruscolo ◽  
Alexia Flávia França Vieira ◽  
Marjory Xavier Rodrigues
Keyword(s):  
New Product ◽  
Nutritional Composition ◽  
Coliform Bacteria ◽  
Purchase Intent ◽  
Sensorial Analysis ◽  
Sensory Acceptance ◽  
The Mean ◽  
Citrus Reticulate ◽  
Hedonic Scale ◽  
Mean Variance

Pesquisadores têm mostrado que os consumidores estão buscando produtos diferenciados, prontos para beber, produzidos à base de café. Assim, o objetivo deste trabalho foi elaborar uma bebida mista gelada de café e suco de tangerina e verificar sua aceitabilidade sensorial. Após testes preliminares, as formulações para análise sensorial foram determinadas; as formulações consistiam em 60% de café filtrado e 40% de suco de tangerina com variações nas concentrações de açúcar, 5%, 7,5% e 10%. Contagem de coliformes a 45 ºC e identificação de Salmonella sp. foram realizadas, sendo encontrados, respectivamente, <3,0 NMP/mL e ausência/25mL em todas as formulações. A análise sensorial foi realizada utilizando escala hedônica de nove pontos e escala de intenção de compra com cinco pontos, sessenta provadores não treinados avaliaram as bebidas apresentadas. Média, desvio-padrão, análise de variância (ANOVA) e teste de Tukey (p≤0,05) foram empregados para análise dos dados. Verificou-se que a formulação contendo 7,5% de açúcar adicionado foi a mais aceita entre os provadores, enquanto, a formulação com 10% apresentou médias inferiores às demais. Adicionalmente, foi estimada a composição da bebida, indicando o potencial nutritivo do produto ao combinar café e tangerina. Ressalta-se a boa aceitabilidade da bebida, embora café gelado não tenha tradição de consumo no país.Palavras-chave: Café. Suco de Fruta. Citrus reticulata. Novo Produto. AbstractResearchers have shown that consumers have been  looking for differenced products, ready-to-drink, based coffee. Thus, the aim of this paper was to develop an iced coffee and tangerine juice beverage and to verify its sensory acceptance. After preliminary tests, the formulations to sensorial analysis were determined; the formulations consisted of 60% of filter coffee, 40% of tangerine juice with different concentration of sugar, 5%, 7.5%, and 10%. Enumeration of coliform bacteria at 45 ºC and Salmonella sp. identification were carried out, <3.0 MPN/mL and absence/25mL, respectively, were detected in all formulations. Sensory analysis was performed using hedonic scale of nine points and purchase intent scale of five points; sixty untrained tasters evaluated the presented beverages. Mean, standard error of the mean, variance analysis (ANOVA) and Tukey test (p≤0.05) were applied to data analysis. It was verified that the formulation containing 7.5% of sugar  was the most accepted among tasters; meanwhile, the formulation with 10% of sugar  had inferior mean compared to the  others. Additionally, the beverage nutritional composition was estimated; it was indicated the nutritional potential of the product combining coffee and tangerine. It is highlighted the good acceptability of beverage although iced-coffee is not traditionally consumed in the country.Keywords: Coffee. Juice Fruit. Citrus reticulate. New Product.

scholarly journals Development of Toscana sausage with lemon flavor and sodium reduction

2016 ◽  
Vol 7 (3) ◽  
pp. 1
Author(s):  
Celso De Souza Cardoso ◽  
Cristiane Vanessa Quandt-Berlanda ◽  
Eder Adriano Cavali Stolberg ◽  
Naieli Mücke ◽  
Daneysa Lahis Kalschne ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
Partial Substitution ◽  
Sodium Reduction ◽  
High Sodium ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Criteria ◽  
Scale Test ◽  
Hedonic Scale

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

scholarly journals Assessment of changes in color and color parameters of light-cured composite resin after alternative polymerization methods

2013 ◽  
Vol 07 (01) ◽  
pp. 110-116 ◽  
Author(s):  
Emine Sirin Karaarslan ◽  
Bulbul Mehmet ◽  
Ertas Ertan ◽  
Mehmet Ata Cebe ◽  
Aslihan Usumez
Keyword(s):  
Composite Resin ◽  
Color Change ◽  
Color Difference ◽  
Study Groups ◽  
Color Parameters ◽  
Color Changes ◽  
Yellow Color ◽  
Before And After ◽  
Total Color Change

ABSTRACTObjective:To examine the amount of change in color and color parameters of a composite resin (Filtek P60) polymerized by five different polymerization methods.Methods: A Teflon mold (6mm in diameter, 2mm in height) was used to prepare the composite resin discs (n=10). G1: Polymerization with inlay oven; G2: Polymerization with HQTH and autoclave; G3: Polymerization with LED and autoclave; G4: Polymerization with HQTH; G5: Polymerization with LED. Colorimetric values of the specimens before and after polymerization were measured using a spectrophotometer. The CIE L*a*b color system was used for the determination of color difference. Analysis of variance (ANOVA) was used to analyze the data for significant differences. Tukey’s HSD test and paired two-tailed tests were used to perform multiple comparisons (α=.05).Results: There were no significant differences in total color change (ΔE*ab) among the polymerization groups (P>.05). However, the lowest color change (ΔE*ab) value was 3.3 in LED and autoclave; the highest color change (ΔE*ab) value was 4.6 in HQTH. For all groups, CIE L*, C*ab and a*values decreased after polymerization (P<.05). The highest Δb* and ΔC*ab values were observed in specimens polymerized in an inlay oven (P<.05).Conclusion: Composite resin material showed color changes above the clinically accepted value in all study groups (ΔE*ab≥3.3). All specimens became darker during investigation (ΔL*< 0). Specimens polymerized with inlay oven presented the highest Δb* values which means less yellow color in specimens. (Eur J Dent 2013;7:110-116)

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