Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer Groups

ABSTRACT: African-American, Latino, and prototypical consumer viscosity preferences for ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce are presented. A peak viscosity preference existed for all products: too thick or too thin was undesirable. Most, but not all, commercial products were in the acceptable range. Many were not in the most preferred viscosity range. The leading brand was within the most preferred viscosity range for all ethnic groups only for barbecue sauce and ketchup. Ethnicity had little influence on acceptance, but moderate influence on the most preferred viscosity. Latinos had the widest acceptance ranges. Understanding optimum viscosity ranges can help tomato processors increase quality for all consumers.     

番茄调味酱的工艺配方优化

本文在分析不同工艺制备的番茄原浆品质优劣基础上,系统研究了白砂糖、酿造食醋、食盐、变性淀粉对番茄调味酱品质的影响,并采用正交试验方法对番茄调味酱的制备工艺进行优化,以期获得高品质的番茄调味酱产品。研究结果表明,本研究优化获得的番茄调味酱最佳工艺配方为:将超冷破原浆番茄酱25 g、热破原浆番酱25 g、白砂糖8 g、酿造食醋5 g、食盐3 g、变性淀粉3 g、水33 g调配混合,经过高温杀菌灌装而制得番茄调味酱。通过与市售5款番茄调味酱感官评价比较,发现本试验组制备的番茄调味酱感官得分最高(92.2分),表明采用本实验配方制备的番茄调味酱在感官品质上具有一定市场竞争力、能满足消费者口感要求。     

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.     

The impact of thermal processing on bioactive compounds in Australian native food products (bush tomato and Kakadu plum)

This study was conducted to investigate the effect of food processing on the survival of bioactive compounds in Australian bush food products. The lycopene, beta carotene, and ascorbic acid were detected from bush tomato sauce, bush tomato ketchup and Kakadu plum chilli and ginger sauce. The finished product samples were collected during real food production line at three interval times; beginning, middle and the end of the real time manufacturing processes. The bioactive contents from the three products were stable throughout the heating process. In another experiment, bush tomato sauce (16% dried bush tomato content), Kakadu plum sauce (70% Kakadu plum filtrate) were prepared in the laboratory. Bioactive contents (lycopene and beta carotene) in lab formulated bush tomato sauce increased by 48 and 14% respectively. In contrast, ascorbic acid content in the Kakadu plum sauce lost by 16.9%. The experiment suggested that heat processing increased the level of lycopene and betacarotene but minimised ascorbic acid content in processed Australian Bush food products.     

EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI-SOLID FOODS

The effect of different tube materials was studied using galvanized steel, PVC, teflon and glass capillaries on tomato paste, apple sauce, ketchup and mustard as typical semi-solid food materials. In the shear rate range of 10 to 1000 s^?1 studied apple sauce and mustard showed the most pronounced effect which was wall material and shear rate dependent.     

交联羧甲基纤维素番茄酱增稠剂的开发与应用效果研究

以交联羧甲基纤维素技术开发了适合番茄酱特性的增稠剂,并对其应用效果进行了研究。建立了羧甲基纤维素交联反应试验:先将羧甲基纤维素溶于乙醇溶液,再添加氢氧化钠后于35℃水浴加热,间歇添加10%环氧氯丙烷乙醇溶液,待反应终止。优化试验结果表明:交联反应使用20g联羧甲基纤维素-8时,氢氧化钠用量2g、环氧氯丙烷4mL、温度35℃、乙醇75%、反应时间8h条件下,制得的交联羧甲基纤维素增稠效果比较适合番茄酱。通过对瓜尔豆胶、黄原胶、卡拉胶、番茄纤维、大豆纤维等几种常用番茄酱增稠剂的增稠效果(颜色、黏手性等)对比,说明本试验开发的交联羧甲基纤维素更适合番茄酱增稠,并保持了番茄酱原有的组织状态特征特征。     

调味番茄沙司制备工艺研究

在番茄酱中加入糖、醋、香辛料以及其他调味料等制成番茄沙司,原料中浓缩番茄酱和糖含量、香辛料的选择、配比等都是决定番茄沙司质量的重要因素.通过感官分析和理化分析,结果表明孜然风味的番茄沙司最佳配方和工艺是26％浓缩番茄酱、20％饴糖、6.6％的香辛料、1.05％的孜然.     

Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties.

Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 +/- 31.25 to 684.7 +/- 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 +/- 0.015 to 2.38 +/- 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively.     

Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure

The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at which table salt could be replaced with soy sauce without significantly changing overall taste intensity. Secondly, the same consumers rated their liking for 5 samples with varying table salt and/or soy sauce content to determine the optimal exchange rate (OER), which is the highest concentration of NaCl in products that can be replaced with soy sauce without significant losses in both overall taste intensity and product liking. Finally, a new group of 64 consumers performed rapidly repeated exposure tests with two variants per product type: the non-salt-reduced standard variant (A) and a salt/soy sauce variant (B) based on the OER (NaCl reduction soup: 24.4%; bread & ham: 38.9%). Repeated exposure to the soy sauce variant had a significant to very significant positive effect on the liking for the products in all groups of subjects with the exception of a small group that did not like the soy sauce variant of bread. The influence of the rapidly repeated exposure was interpreted in terms of the optimal arousal theory. The results also demonstrated the importance of determining the ER, the OER and the development of preference over repeated exposure in the developed three-stage procedure.     

响应面法优化银耳番茄酱的制作工艺

以市售银耳和番茄为主要原料,研究银耳番茄酱的制备工艺。在单因素试验的基础上,选择银耳和番茄添加质量比、白砂糖用量、黄原胶用量、熬煮时间作为自变量,利用响应面优化试验进行四因素三水平试验,确定最佳工艺参数:银耳和番茄的添加质量比为1.69∶1、白砂糖用量10.40 g、黄原胶用量0.82 g、熬煮时间15.84 min。此方案下,银耳番茄酱色泽鲜亮,口感细腻,黏稠适度,酸甜可口,风味最优。     

Consumer preferences for the color of unprocessed animal foods

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.     

The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product

Canned whole peeled tomatoes are a premium tomato product; however, no information is available about the key intrinsic and extrinsic quality attributes perceived by consumers when buying this product. This research considered consumers differing in the level of familiarity with peeled tomatoes, that is, knowledge, frequency of consumption, and availability of this product, on 3 markets: Chile (low), The Netherlands (medium), and Italy (high). The perceptions and preferences of each group were studied using first focus groups and subsequently conjoint analysis in order to identify the key quality attributes leading their preferences for this product. Focus groups identified 7 intrinsic attributes (color, packing medium, tomato consistency, acidity level, sweetness level, extra ingredients, and intensity of product taste), and 5 extrinsic attributes (packaging material, product type, country of origin, brand, and label design). Significant variations according to the familiarity were found. The conjoint analyses showed that color of tomatoes was the most important intrinsic quality attribute for all groups, while packaging material was the most important extrinsic quality attribute for Chileans and Dutch, being a glass container or a can with easy open the preferred packaging for respective groups. In contrast, country of origin was the most important parameter for Italians. We concluded that intrinsic and extrinsic attributes were strongly influenced by the degree of familiarity with canned whole peeled tomatoes.     

Acceptance by American and Asian Consumers of Extruded Fish and Peanut Snack Products

Fish snack half-products were produced using extrusion temperatures and screw speeds of 97°C and 285 rpm, 95°C and 350 rpm, and 95°C and 220 rpm. Peanutsnack half-products were produced at 100°C and 250 rpm, 95°C and 325 rpm, and 95°C and 250 rpm. The half-products were fried at 200°C for 1.5 min and evaluated for acceptability using a 9-point hedonic scale. Temperature and screw speed influenced consumer acceptance. Aroma, flavor, and overall acceptance of fish snack products were rated significantly higher by Asian consumers(n = 30) than by American consumers (n = 30). There was no significant difference in ratings for all sensory attributes and overall acceptance of peanut snack products by Asian or American consumers.     

Preservation of tomato juice under acid conditions

A technique for preserving tomato juice and crushed tomatoes under acid conditions has been developed. This eliminates the need for the usual processing time of 55 min in boiling water for 650 ml glass bottles, which would result in considerable savings in energy requirements by the tomato processing industry. The ketchup prepared from the acidified tomato juice and crushed tomatoes (after neutralisation) was rated by the panelists to be as good as a commercial tomato ketchup sample.     

Comparison of consumer perception and liking of <Emphasis Type="Italic">bulgogi</Emphasis> marinade sauces between Korea and Japan using flash profiling

This study compared the perception of and preference for seven bulgogi marinade sauces between Korean and Japanese consumers. Flash profiling (10 panelists each) and consumer test (97 Japanese and 102 Koreans) were conducted. Results showed that both Korean and Japanese panelists perceived the samples similarly but described using different terms. There were significant crosscultural differences in most liking and just-about-right attributes, except texture liking and sweetness. Both consumer panelists preferred sweeter samples, but Japanese consumers rated liking for less sweet samples higher than Korean consumers. Japanese consumers considered strong saltiness, umami, and soy sauce flavor as “just-about-right,” whereas Korean consumers considered the same levels as “much too strong”. Familiarity showed a significantly positive correlation with both Korean and Japanese consumers’ liking, but authenticity was only significantly correlated with Korean consumers’ liking. This indicates that perception of authenticity might not have a strong impact on Japanese consumers’ liking.     

Levels of biogenic amines in typical vegetable products

Biogenic amines were determined in frozen spinach purée, ketchup, concentrated tomato pasta and frozen green pea as N-benzamides, by micellar electrokinetic capillary chromatography. Putrescine and spermidine were observed in most samples at detectable levels, while histamine, spermine and cadaverine concentrations were frequently below detection limits. Maximum mean levels (33.6 and 52.5 mg kg⁻¹ of tyramine and putrescine, respectively) were found in ketchup and 46.6 mg kg⁻¹ of spermidine in pea. Levels of histamine and spermine were low, and those of cadaverine and tryptamine low or medium. Thus, biogenic amines in the observed vegetable products should not be of a risk for healthy consumers.