scholarly journals Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1842
Author(s):  
Maddison Hunter ◽  
Jane Kellett ◽  
Kellie Toohey ◽  
Nenad Naumovski
Keyword(s):  
Phenolic Content ◽  
Consumer Preferences ◽  
Compositional Analysis ◽  
Consumer Preference ◽  
Soluble Solids ◽  
Geographic Origins ◽  
M 12 ◽  
Antioxidant Characteristics ◽  
Compositional Properties ◽  
Selection Of

Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p = 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly perceived negative tastes, rather than their antioxidant capacity or phenolic content.

scholarly journals A Comparison of Fruit Quality and Consumer Preferences Among Three Cold-climate Strawberry Production Systems

2007 ◽  
Vol 17 (4) ◽  
pp. 586-591 ◽  
Author(s):  
Matthew D. Stevens ◽  
John D. Lea-Cox ◽  
Brent L. Black ◽  
Judith A. Abbott
Keyword(s):  
Fruit Quality ◽  
Management Practices ◽  
Production Systems ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Cold Climate ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Marketable Fruit

In consumer-harvested marketing, crop management practices and production systems directly affect the experience of the customer. An experiment was designed to compare overall consumer preference and fruit quality characteristics among three perennial cold-climate strawberry (Fragaria ×ananassa) production systems: conventional matted row (CMR), advanced matted row (AMR), and cold-climate plasticulture (CCP). Replicate plots of each system were maintained for two harvest seasons. Volunteers harvested subplots in each system and completed a survey to evaluate pick-your-own consumer preferences. The CCP system was preferred by a majority of consumers in the first year, whereas the AMR system was rated highest in the second year. Preferences were positively correlated with ease of harvest and fruit appearance and negatively correlated with the percentage of fruit unfit for harvest. Fruit quality measurements made on marketable fruit in the second harvest season indicated that there were no treatment differences in titratable acidity or soluble solids concentration, but significantly lower fruit firmness in the CCP treatment compared with CMR and AMR.

STUDYING CONSUMER PREFERENCES AT THE SELECTION OF FLOUR CONFECTIONERY PRODUCTS

2018 ◽  
Vol 5 (72) ◽  
pp. 59-70
Author(s):  
V.E. Ponamareva ◽  
◽  
N.T. Pekhtereva ◽  
N.M. Beletskaya ◽  
O.V. Evdokimova ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Confectionery Products ◽  
Selection Of

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

2021 ◽  
pp. 108201322110122
Author(s):  
Saranya Wongrattanapipat ◽  
Anchukorn Chiracharoenchitta ◽  
Budsarin Choowongwitthaya ◽  
Prapatson Komsathorn ◽  
Orawan La-ongkham ◽  
...  
Keyword(s):  
Antibiotic Resistance Genes ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Bile Salt Hydrolase ◽  
Cholesterol Lowering ◽  
Sensory Evolution ◽  
Probiotic Strains ◽  
Total Bacteria ◽  
Selection Of ◽  
Bsh Activity

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45 U/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43 °C for 6 h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p > 0.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p ≤ 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.

scholarly journals Diversity in Nutrient Content and Consumer Preferences of Sensory Attributes of Peanut (Arachis hypogaea L.) Varieties in Ugandan Agroecosystems

2021 ◽  
Vol 13 (5) ◽  
pp. 2658
Author(s):  
Rose Nankya ◽  
John W. Mulumba ◽  
Hannington Lwandasa ◽  
Moses Matovu ◽  
Brian Isabirye ◽  
...  
Keyword(s):  
Arachis Hypogaea ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Nutrient Content ◽  
Intraspecific Diversity ◽  
Laboratory Evaluation ◽  
Organoleptic Characteristics ◽  
Arachis Hypogaea L ◽  
Cultivated Peanut ◽  
Nutrient Amounts

The cultivated peanut (Arachis hypogaea L.) is one of the most widely consumed legumes globally due to its nutrient content, taste, and affordability. Nutrient composition and consumer preference were determined for twenty local farmer (landrace) and commercial peanut varieties grown in the Nakaseke and Nakasongola districts of the central wooded savanna of Uganda through sensory and laboratory evaluation. Significant differences in nutrient content (p < 0.05) among peanut varieties were found within and across sites. A significant relationship between nutrient content and consumer preference for varieties within and across sites was also realized (Wilk’s lambda = 0.05, p = 0.00). The differences in nutrient content influenced key organoleptic characteristics, including taste, crunchiness, appearance, and soup aroma, which contributed to why consumers may prefer certain varieties to others. Gender differences in variety selection were significantly related to consumer preference for the crunchiness of roasted peanut varieties (F = 5.7, p = 0.016). The results imply that selecting different varieties of peanuts enables consumers to receive different nutrient amounts, while experiencing variety uniqueness. The promotion of peanut intraspecific diversity is crucial for improved nutrition, organoleptic appreciation and the livelihood of those engaged in peanut value chains, especially for the actors who specialize in different peanut products. The conservation of peanut diversity will ensure that the present and future generations benefit from the nutritional content and organoleptic enjoyment that is linked to unique peanut varieties.

The use of sensory evaluation and consumer preference for the selection of sweetpotato cultivars in East Africa

2004 ◽  
Vol 84 (8) ◽  
pp. 791-799 ◽  
Author(s):  
Keith Tomlins ◽  
Elizabeth Rwiza ◽  
Abdallah Nyango ◽  
Rahila Amour ◽  
Theresia Ngendello ◽  
...  
Keyword(s):  
East Africa ◽  
Sensory Evaluation ◽  
Consumer Preference ◽  
Selection Of

Exploring the Role of Interaction Effects in Visual Conjoint Analysis

2015 ◽  
Vol 137 (9) ◽  
Author(s):  
Brian Sylcott ◽  
Jeremy J. Michalek ◽  
Jonathan Cagan
Keyword(s):  
Conjoint Analysis ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Interaction Effects ◽  
Fractional Factorial ◽  
Main Effects ◽  
Full Factorial ◽  
Biased Estimates ◽  
Data Requirements

In conjoint analysis, interaction effects characterize how preference for the level of one product attribute is dependent on the level of another attribute. When interaction effects are negligible, a main effects fractional factorial experimental design can be used to reduce data requirements and survey cost. This is particularly important when the presence of many parameters or levels makes full factorial designs intractable. However, if interaction effects are relevant, main effects design can create biased estimates and lead to erroneous conclusions. This work investigates consumer preference interactions in the nontraditional context of visual choice-based conjoint analysis, where the conjoint attributes are parameters that define a product's shape. Although many conjoint studies assume interaction effects to be negligible, they may play a larger role for shape parameters. The role of interaction effects is explored in two visual conjoint case studies. The results suggest that interactions can be either negligible or dominant in visual conjoint, depending on consumer preferences. Generally, we suggest using randomized designs to avoid any bias resulting from the presence of interaction effects.

Materials and Physical Properties of Novel High-k and Medium-k Gate Dielectrics

2001 ◽  
Vol 670 ◽  
Author(s):  
Ran Liu ◽  
Stefan Zollner ◽  
Peter Fejes ◽  
Rich Gregory ◽  
Shifeng Lu ◽  
...  
Keyword(s):  
Thin Film ◽  
Transition Metal Oxides ◽  
Gate Dielectrics ◽  
Low Leakage ◽  
Low Leakage Current ◽  
High K ◽  
Compositional Properties ◽  
Sharp Interfaces ◽  
Selection Of

ABSTRACTRapid shrinking in device dimensions calls for replacement of SiO2 by new gate insulators in future generations of MOSFETs. Among many desirable properties, potential candidates must have a higher dielectric constant, low leakage current, and thermal stability against reaction or diffusion to ensure sharp interfaces with both the substrate Si and the gate metal (or poly-Si). Extensive characterization of such materials in thin-film form is crucial not only for selection of the alternative gate dielectrics and processes, but also for development of appropriate metrology of the high-k films on Si. This paper will report recent results on structural and compositional properties of thin film SrTiO3 and transition metal oxides (ZrO2and HfO2).

scholarly journals Identifying the Optimal Application Rate of Three Fertilizers Used to Grow New Guinea Impatiens

2016 ◽  
Vol 34 (4) ◽  
pp. 118-122
Author(s):  
A.K. Ostrom ◽  
C.C. Pasian
Keyword(s):  
Controlled Release ◽  
Consumer Preferences ◽  
Tap Water ◽  
Consumer Preference ◽  
New Guinea ◽  
Water Soluble ◽  
Plant Weight ◽  
Preference Ratings ◽  
New Guinea Impatiens

This manuscript describes the effect of controlled-release, and water-soluble fertilizers on the growth and quality of New Guinea impatiens (NGI) (Impatiens hawkeri Bull.). Three different fertilizers were applied at three rates each in order to investigate their effect on growth and quality of ‘Paradise New Red.’ NGI. Fertilizer treatments included 1) a 20-4.4-16.6 water-soluble fertilizer (WSF), 2) a 10-1.8-2.5 soybean-based fertilizer (SBF), and 3) a 15-4-10, three-to four-month longevity controlled-release fertilizer (CRF). CRF was applied as a pre-plant at 1×, 0.75×, and 0.5× the label rate. WSF and SBF fertigation rates of 75, 150, and 250 mg·L−1 N (75, 150, and 250 ppm N), respectively, were used based on a common range of fertigation rates in a greenhouse setting from what is considered relatively low, moderate, and high for NGI production. Plants were irrigated or fertigated by hand every 1 to 5 days as needed, based on environmental conditions and plant size, with either approximately 300 mL (10.4 oz) of either tap water or a fertilizer solution. SPAD readings, above ground plant weight, consumer preference ratings, and cumulative flower number were measured and used to calculate a quality index (QI). Optimal fertilizer rates as determined by the QI were found to be 1) CRF at 7.11 kg·m−3 (11.8 lb·yd−3), 2) SBF at 150 mg·L−1 (150 ppm) N, and 3) WSF at 75 mg·L−1 (75 ppm) N. With the application method used in this work, the WSF was more efficient than the SBF because it produced high quality plants with less fertilizer applied. While for the most part overall consumer preference ratings coincided with plant dry weight, there were some exceptions, indicating that consumers can prefer plants that are not necessary the largest as indicated by their dry weights. Consumer preferences may not coincide with typical plant parameters of plant growth all the time. Consumer preferences should be always considered in an industry that sell its products based mainly on their appearance.

scholarly journals PREFERENSI KONSUMEN SAGU DI KOTA KENDARI

2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Helviani Helviani ◽  
Sitti Aida Adha Taridala ◽  
Azhar Bafadal ◽  
Budiyanto Budiyanto
Keyword(s):  
Consumer Behavior ◽  
Customer Satisfaction ◽  
Conjoint Analysis ◽  
Consumer Satisfaction ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Raw Material ◽  
Market Demand ◽  
Satisfaction Index ◽  
Main Thing

Sago is a potential source of food with high calories and carbohydrates (rice equivalent). Sago consumer preferences can provide important information in making marketing strategy sago, and also is one of the indicators of market demand for the products of sago. The purpose of this study were to understand the srage of the purchase decision process undertaken by consumers of sago; analyze the level of customer satisfaction with sago attributes associated from sago; and analyze the consumer preference for various atrributes inherent in sago. The study was conducted in Kendari, Southeast Sulawesi Province. Respondents were all members of a population of 21 respondents consisting of 15 restaurant owners who provide meals made from sago and 6 owners agro-industry made from raw sago. The study used Engel Model Analysis, Costumer Satisfaction Index (CSI) Analysis, and Conjoint Analysis. The results of the analysis gives an overview of some consumer behavior based on the decision-making process shows that the benefits sought in the purchase buy sago sago is as a raw material to be processed into a menu of traditional food and traditional cakes Kendari. Color sago is the main thing, which will be seen and considered by consumers to make purchases between and will buy sago in traditional markets as close to the place of business. The level of consumer satisfaction in this study were satisfied with the preference category that consumers like sago with normal color (pure white), normal scent (odorless), low prices and package sizes are 20 kg. The resulting combination of sago four attributes (color, flavor, price and package sizes) is acceptable to describe consumers' desire sago in Kendari. Keywords: consumer behavior; sago; Engel Model; Customer Satisfaction Index (CSI); conjoint analysis

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