scholarly journals Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 36
Author(s):  
Ana Curutchet ◽  
Maite Serantes ◽  
Carolina Pontet ◽  
Fatima Prisco ◽  
Patricia Arcia ◽  
...  

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

Pravaha ◽  
2020 ◽  
Vol 25 (1) ◽  
pp. 23-32
Author(s):  
Bharat Rai

The main objective of the research is to identify the impact of demographic factors on purchase intention. The study examine whether there is any significant differences on consumers’ purchase intention of television across gender, age groups and education level. Primary data has been used in the study. The structured questionnaire has been used for collection of primary data. Convenient sampling technique has been used to collect information from the respondents and 394respondents have been taken from customers buying Television in Kathmandu. The sampling location for the research has been allocated in show room, colleges and houses in Kathmandu. Age, gender and level of education have been taken as independent variables and purchase intention has been taken as dependent variable. Percentage has been used to analyze the purchase intention of respondents; independent sample t-test and ANOVA Test have been used to analyze the collected data and to draw valid conclusions by using SPSS. The result of independent sample t-test showed that there is no significant difference on purchase intention between male and female in buying television in Nepalese market. The result of ANOVA Test showed that there is no significant difference on purchase intention among different age groups. But the result of ANOVA Test showed that there is significant difference on purchase intention among different level of education.


2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Narendra Kumar Nayak ◽  
Vikas Pathak

PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.


2021 ◽  
Vol 12 ◽  
Author(s):  
Pengfei Shi ◽  
Xiaojing Lu ◽  
Yi Zhou ◽  
Chaojing Sun ◽  
Liying Wang ◽  
...  

Despite the fact that companies increasingly value online star endorsements as Internet celebrity economy booms, scientific knowledge on the effect of online star endorsements on consumers’ purchase intention is limited. Based on the theories of self and construal level theory, this study investigates the impact of online star vs. celebrity endorsements on purchase intention and explores the underlying mechanism as well as boundary conditions. The results of four studies reveal the following: (1) Compared with no endorsement, both celebrity endorsements and online star endorsements lead to increases in consumers’ purchase intention, with no significant difference between the two. (2) Self-concept mediates these relationships; specifically, celebrity and online star endorsements activate the ideal and actual self respectively, and enhance consumers’ willingness to purchase. (3) The effect of endorsements on consumers’ purchase intention is moderated by advertising appeals. That is, celebrity endorsements enhance purchase intention when consumers are exposed to symbolic appeals in advertisements, and online star endorsements enhance purchase intention when it is matched with functional advertising appeals.


Author(s):  
Srushty Patil Raman Seth

Paneer whey was fortified with spirulina powder at two concentrations (0.3 and 0.5 %) for preparation of ready-to-serve (RTS) drink and evaluated for various physico-chemicals and sensory attributes during storage at 8°C. The study revealed that whey based spirulina drink containing 0.3% spirulina powder scored maximum for almost sensory quality attributes, i.e. appearance, color, flavor, odour and overall acceptability and showed protein content 0.76 %, essential fatty acid 8.023%,iron 5.16 ppm and calcium 137.37 ppm during the storage at refrigeration temperature over a period of 60 days.


2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Arezoo Rojhani ◽  
Joshua Naranjo ◽  
Ping Ouyang

Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour. Design/methodology/approach A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed. Findings Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively. Practical implications This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value. Originality/value To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.


2019 ◽  
Vol 11 (23) ◽  
pp. 6795 ◽  
Author(s):  
Weedige ◽  
Ouyang ◽  
Gao ◽  
Liu

Financial illiteracy and underinsurance have been revealed to be critical issues in the financial sustainability and well-being of families. However, studies show that financial literacy does not necessarily translate to insurance literacy, and more specialized education can improve insurance literacy. Little is known about the impact of insurance illiteracy on the inclination to seek and retain insurance. Considering this gap, our study aimed to investigate the direct and indirect effect of consumers’ insurance literacy on purchasing decisions of personal insurance. The study sample consists of middle-class consumers in Sri Lanka. A total of 300 valid questionnaires were collected and analyzed using a variance-based structural equation modeling. The results revealed that insurance literacy directly, and through its mediators of trust, perceived benefits, and favorable attitudes towards insurance, impacts the behavioral intention, significantly and positively. The cognition-based trust affected the purchase intention only through its mediators. Additionally, there is a significant difference between those who are having and not having insurance in terms of insurance literacy, trustfulness, and perceived value of insurance. This study is relatively a pioneer study, and findings will be of great interest to academicians and policymakers to encourage personal insurance as a tool in achieving financial security and well-being


Author(s):  
Mopeloa Ajoke Sodipo ◽  
Adenike Temitope Owolabi ◽  
Timilehin David Oluwajuyitan

This study investigates the physico-chemical, antioxidant properties and sensory attributes of golden melon-watermelon fruits juice blends. The juice extracted from golden melon and watermelon fruits were mixed together in different ratios 100% watermelon (GMW 1), 100% golden melon (GMW 2), 50% golden melon and 50% watermelon (GMW 3), 70% golden melon and 30% watermelon (GMW 4), 30% golden melon and 70% watermelon (GMW 5) in order to establish possible synergetic effect. The proximate composition of the samples ranged from 92.07 – 93.91%; 0.49 – 0.81%; 1.83 – 4.91%; 1.80 – 3.62% for moisture content, total ash, crude protein and carbohydrate respectively. The pH of the fruit juice blends ranged from 5.40 to 5.48. There is no significant difference (p<0.05) among the fruits juice samples. The mineral composition of the fruit juice for sodium (Na), potassium (K), iron (Fe), and calcium (Ca) ranged from 17.01 to 41.76 mg/100 g, 9.26 to 38.51 mg/100 g, 0.38 to 1.88 mg/100g, and 3.49 to 8.96 mg/100g respectively. The result shows that the total phenolic content ranged from 6.32-10.20 mg GEA/ 100 g; total flavonoid ranged from 0.08-0.13 mg QAE/ 100 g; DPPH ranged from 55-80%; ABTS ranged from 0.022-0.025 mmol. TEAC/ 100 g and FRAP ranged from 1.20-4.23 mg AAE/g. The results of sensory attributes of the fruit juice revealed that, fruit juice GMW 5 was the most preferable in aroma, taste and overall acceptability by the panelist. Hence, golden melon-watermelon fruit juice blends may serve as a source of strong antioxidant property that may be used to improve health status.


2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.


2018 ◽  
Vol 7 (2) ◽  
pp. 68 ◽  
Author(s):  
Phumudzo Mabai ◽  
Adewale Omolola ◽  
Afam I. O. Jideani

The aim of this study was to investigate the effect of drying on quality and sensory attributes of lemon grass (Cymbopogon citratus) tea. Lemongrass (C. citratus) leaves were dried using four different drying methods: sun, solar, oven (40, 50, and 60°C), and microwave (50 W). Teas made from the grass were analyzed for colour, pH and sensory attribute. Data obtained were statistically analyzed using SPSS Version 23 one way analysis of variance and means were compared using Duncan multiple comparison test (p ˂ 0.05). Results obtained indicate that after drying the moisture content were significantly reduced. Ash content results showed no significant difference amongst lemongrass samples dried under difference drying methods. However, there was a significant difference (p < 0.05) in the pH of tea made from the lemongrass dried under different drying methods. Results indicate that drying temperature and time are the main factors affecting the colour of dried lemongrass leaves for tea. There was a significant difference (p < 0.05) in the colour profile of the dried leaves. Sensory evaluation results showed that the colour, aroma, taste, and overall acceptability scores of tea from lemongrass dried with oven at 40°C was highest. The study revealed that oven drying at 40°C for 15 hours was found to be most suitable for drying of lemongrass leaves for tea production in order to retain appreciable sensory attributes.


Author(s):  
Devkant Kala ◽  
D. S. Chaubey

Effective visual product presentation gives consumers a sense of appropriateness and supplementary perceptible experience to lessen the degree of apparent risk, compensate the absence of sensory attributes, and offer delightful online shopping experiences. The purchase of lifestyle products has become a matter of happiness to consumers that is convincingly regulated by the mood. Mood—a direct indicator of the subjective wellbeing—plays a prominent role in consumers' purchase behavior. This chapter attempts to examine the impact of product presentation on purchase intention of lifestyle products and moderating role of mood by obtaining data from 356 Indian online shoppers. Results revealed that mood moderates the impact of product presentation on purchase intention in online shopping context. The study recommends that marketers must offer pleasant and lively virtual product experiences for creating favorable shopping atmospherics and encouraging consumers' purchase intention.


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