CONSUMER EVALUATION OF SOY INGREDIENT–CONTAINING COOKIES

Abstract The objective of this study was to evaluate consumer acceptability of cookies prepared using four different soy ingredients including two types of extruded and expelled soy flours (INTSOY and Insta–Pro), a soy protein isolate and a soy protein concentrate. Chocolate chip cookies were prepared replacing 20% of the wheat flour with the soy ingredient. Cookies were evaluated by 75 consumers for color, flavor, texture and overall liking using a 9–point hedonic scale. Data were subjected to ANOVA. Flavor scores of cookies prepared with INTSOY texturized soy protein were significantly higher (7.2) than those of the other three types of cookies (<6.6). There were significant interactions between the degree of color liking of cookies and gender (P < 0.01) and overall liking of cookies and age (P < 0.01). Women liked isolate–containing cookie color better than men; no gender difference existed between other treatments. Consumers over 41 years of age gave Insta–Pro containing cookies higher overall liking scores than other cookies while no difference existed between cookie treatments for consumers between 26 and 40 years of age. The mean scores for color, texture, flavor and overall evaluation for all four cookies were between 6 (like slightly) and 7 (like moderately) on a 9–point scale, indicating that the panel, in general, liked the cookies somewhat, however, room for improvement existed.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

Modeling preference of commercial toasted white corn tortilla chips using proportional odds models

Eleven commercial toasted white corn tortilla chip products from the United States were evaluated by a group of 80 consumers of age 18–35 and by a trained sensory panel. Proportional odds models in conjunction with principal components were used for internal and external preference modeling of tortilla chip consumer overall acceptance. The internal preference modeling showed that flavor was the most important attribute to consumer overall acceptance followed by the interaction of appearance by flavor and texture. The external preference modeling showed that one flavor attribute (salt aftertaste) and one texture attribute (crispness) contributed significantly to increase consumer overall acceptance, whereas one appearance attribute (instrumental color a¹) significantly lowered consumer overall acceptance. The information reported in this study is important to the tortilla chip industry to produce tortilla chips with greater consumer acceptability. This study implies that proportional odds model using principal components is an alternative tool for consumer preference modeling.     

Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion

The benefits of wholegrain finger millet and sorghum were combined with that of fructan in form of fructoligosaccharide in the pilot-scale production (10 kg) of cookies. Complete nutritional analysis of the cookies was carried out to provide nutritional information to the consumers. Whole-multigrain cookies with fructan can be categorized as "High Fiber" as they suffice 21% daily value (DV) of fiber and a "Good Source" of iron as they suffice 12.8% DV of iron. A total of 300 consumers (M=110 and F=190), aged between 8 and 66 y evaluated cookies. The overall acceptability (OAA) score of 300 consumers was 8.0±0.58 on a 9-point hedonic scale. Females rated cookies significantly (P<0.05) higher than males in terms of flavor, texture, appearance, and OAA. Males rated cookies significantly (P<0.05) higher on color attribute than females. Encouraging response of consumers signified ample scope for viability and marketability of cookies at the commercial scale. PRACTICAL APPLICATION: Consumers are looking at snack and convenience foods to provide increased fiber in their diet and there is a tremendous interest in low-calorie and low-sugar foods. The demand of whole and multigrain products is also on the rise because of the Government's emphasis. The present study would assist in assessing feasibility of commercial production of such novel health foods. Together with this, it will ascertain the marketability and commercial viability of the product by means of the consumer preference trials. Availability of such cookies in the market would offer consumers "health" with "convenience" and "taste."     

Development of soy-based bread with acceptable sensory properties

Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread. To this end, soy flour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels, respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected by the trained panel to identify specific flavor and texture characteristics affecting liking. The sensory profile of the 20% SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, and astringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread was significantly lower than the liking of the control and the SF added bread. PRACTICAL APPLICATION: Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made.     

Application of microencapsulated essential oils in cosmetic and personal healthcare products – a review

Nowadays, the consumers around the world are increasingly focused on health and beauty. The renewed consumer interest in natural cosmetic products creates the demand for new products and reformulated others with botanical and functional ingredients. In cosmetic products, essential oils (EOs) play a major role as fragrance ingredients. They can optimize its proprieties and preservation, as well as the marketing image of the final product. Microencapsulation of EOs can protect and prevent the loss of volatile aromatic ingredients and improve the controlled release and stability of this core materials. The importance of EOs for cosmetic industry and its microencapsulation was reviewed in this study. Also a briefly introduction about the preparation of microparticles was presented. Some of the most important and usual microencapsulation techniques of EOs, as well as the conventional encapsulating agents, were discussed. Despite the fact that microencapsulation of EOs is a very promising and extremely attractive application area for cosmetic industry, further basic research needs to be carried out, for a better understanding of the biofunctional activities of microencapsulated EOs and its release modulation, as well as the effects of others cosmetic ingredients and the storage time in the microparticles properties.     

Sensory Characteristics of Apple Juice Evaluated by Consumer and Trained Panels

ABSTRACT: To identify sensory characteristics of unclarified apple juice and to compare unclarified and clarified types, 140 consumers and 10 trained panelists evaluated 16 commercial apple juice samples (4 clarified and 12 unclarified). Unclarified and clarified juices were clearly separated by the first principal component (PC1), whose main factor was fresh, green, and sweet aroma. It was difficult to predict consumer preference by regression models using trained panel preference and analytical attributes. Mapping consumers' overall preferences on a sensory profile made by PC1 and PC2, the consumer panel preferred apple juice with moderately increased fresh and green aroma and thoroughly decreased sour and astringent.     

Beef flavor: a review from chemistry to consumer

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low‐heat, slow cooking method generates primarily lipid degradation products, while high‐heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry