Consumer acceptance of new strawberry vinegars by preference mapping

Consumers’ acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy, and liqueur aroma.     

Utilisation of red palm olein in formulating functional chocolate spread

Novel functional chocolate spreads were formulated by replacing butter fat in conventional chocolate spread by red palm olein at 20%, 40%, 60%, 80% and 100% levels. Sensory evaluation revealed that chocolate spread made from 20% red palm olein (RPOL) and 80% butter fat was accepted as the conventional chocolate spread (100% butter fat). Hence, the former two chocolate spreads were selected for further study. Samples were stored at room temperature and fridge for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants.     

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad‐bean (Vicia faba), yellow‐pea and green‐pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad‐bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow‐pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse‐flour substitution. Yellow‐pea and broad‐bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers.     

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

The main objective of this study was the sensory characterization, by a taste and a consumers’ panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers’ panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off‐odor, while goat sausages with paprika were considered sweeter. Consumers’ panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity.     

麦麸膳食纤维火腿肠的研制与营养价值评价

根据食物有机搭配可改善制品的营养、感官和质构品质的基本原理,综合肉类食品及麦麸膳食纤维原料的特点,开展麦麸膳食纤维在火腿肠中的应用研究,试制出了新型麦麸膳食纤维复合火腿肠,其主配方中猪瘦肉占62.7%,麦麸粉占7.5%,淀粉占4.4%.麦麸膳食纤维的添加改善了火腿肠的功能特性,由于同时使用了低钠食盐,与普通型火腿肠相比,麦麸膳食纤维火腿肠的脂肪含量降低了50%、热量降低了20%,氯化钠含量也有所降低,符合清淡(light)食品的第一定义.试制出的复合火腿肠在外观、组织结构、色泽和风味上均可接受,具有良好的质构.为开发利用小麦加工副产品、研制健康功能型肉制品开辟了新途径.     

Quality characteristics and consumer acceptance of yogurt fortified with date fiber

Yogurt is considered a healthy food and incorporating dietary fiber will make it even healthier. Date fiber (DF), a by-product of date syrup production, is a good source of dietary fiber. The effect of fortification with DF on fresh yogurt quality was investigated. Acidity, pH, color [L* (lightness), a* (redness), and b* (yellowness) values], texture profile, sensory properties, and consumer acceptance were studied. Control yogurt (without fiber), yogurt fortified with 1.5, 3.0, and 4.5% DF, and yogurt with 1.5% wheat bran (WB) were prepared. Fortification with DF did not cause significant changes in yogurt acidity, although pH was increased. Yogurts fortified with DF had firmer texture (higher hardness values) and darker color (lower L* and higher a*) compared with control or WB yogurts. Consumer test results indicated that the appearance, color, and flavor ratings were significantly affected by fiber fortification. Yogurt fortified with up to 3% DF had similar sourness, sweetness, firmness, smoothness, and overall acceptance ratings as the control yogurt. Sensory ratings and acceptability of yogurt decreased significantly when increasing DF to 4.5% or using 1.5% WB. Flavoring yogurt fortified with 4.5% DF with vanilla did not improve flavor or overall acceptance ratings. Thus, fortifying yogurt with 3% DF produced acceptable yogurt with beneficial health effects.     

玉米皮膳食纤维鱼丸的制备

以玉米皮膳食纤维鱼丸的感官评价为指标,分别考察了玉米皮膳食纤维、大豆分离蛋白和蛋清添加量对鱼丸品质的影响.试验结果表明:当玉米皮膳食纤维添加量4％,大豆分离蛋白添加量10％,鸡蛋清添加量12％时,鱼丸品质最佳.在此优化工艺条件下,得到的玉米皮膳食纤维鱼丸,具有口感细腻、滑嫩,弹性好,切面致密均匀存在很少的小洞.     

闪蒸工艺对干红葡萄酒中多酚含量和感官特性的影响

利用HPLC法和Folin酚比色法分别对经闪蒸工艺和传统工艺进行酒精发酵和苹果酸-乳酸发酵酿造的赤霞珠干红葡萄酒中进行了研究。结果表明,通过闪蒸工艺酿造的赤霞珠干红葡萄酒多数单体酚类物质和总酚要高于传统工艺。与传统工艺酿造的赤霞珠干红葡萄酒相比,其中闪蒸工艺酿造的赤霞珠干红葡萄酒咖啡酸、丁香酸、阿魏酸大幅度提高,没食子酸含量基本未发生变化。感官品评结果也显示,闪蒸处理的葡萄酒的综合感官质量显著高于传统方法处理的葡萄酒。与传统工艺相比,闪蒸工艺酿造的葡萄酒更适合多酚物质的转化,进一步改善酒的风味,实现口感的平衡。     

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides

Droplet characteristics, flow properties and stability of egg yolk-stabilized oil-in-water (O/W) emulsions as affected by the presence of xanthan gum (XG), carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG) and gum Arabic (AG) were studied. The dispersed phase (40%) of the emulsions was based on soybean oil/palm kernel olein blend (70:30) that partially crystallized during extended storage at 5 °C. In freshly prepared emulsions, the presence of XG, CMC, GG and LBG had significantly decreased the droplet mean diameters. XG, LBG, GG and CMC emulsions exhibited a shear-thinning behavior but AG emulsion exhibited a Bingham plastic behavior and control (without gum) emulsion almost exhibited a Newtonian behavior. Both control and AG emulsions exhibited a severe phase separation after storage (30 days, 5 °C). The microstructure of stored XG emulsion showed the presence of partially coalesced droplets, explaining a large increase in its droplet mean diameters. Increases in droplet mean diameters and decreases in flow properties found for stored GG and LBG emulsions were attributed to droplet coalescence. Nevertheless, the occurrence of droplet coalescence in these emulsions was considered to be small as no free oil could be separated under centrifugation force. Increases in flow properties and excellent stability towards phase separation found for stored CMC emulsion suggested that CMC could retard partial coalescence. Thus, the results support the ability of CMC, GG and LBG in reducing partial coalescence either by providing a sufficiently thick continuous phase or by acting as a protective coating for oil droplets.     

Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues

Aim

We hypothesised that consumer perception on iron fortified foods and consequent introduction of such products to their diets may depend on their knowledge and understanding on nutritional issues, particularly in relation to iron.

Methods

500 men and women (age 30 ± 12 years) from Athens, Xylokastro, in South Greece and Lamia, in Central Greece participated to the study. Participants were asked about their knowledge in nutritional issues using 28 true/false/do not know questions. These “overall nutrition knowledge” questions were grouped as “general nutrition knowledge” and “iron nutrition knowledge” questions. Answers scored 1, −1 or 0 when correct, wrong or “do not know” respectively. Thus, three different scores were produced, specifically the “overall nutrition knowledge” score, ranging from −28 to 28 and from this, the “general nutrition knowledge” score, ranging from −10 to 10, and the “iron nutrition knowledge” score, ranging from −18 to 18. Perception and consumption of iron fortified products were evaluated and associated with the scores.

Results

Unadjusted logistic regression analysis revealed that one point increase of overall nutrition knowledge score was associated with 4.3% higher likelihood that the consumer believes that iron fortified foods have a positive role in diet (OR = 1.043, 90% CI 1.040-1.080). One point increase of iron nutrition knowledge score was associated with 20% higher likelihood of consuming iron fortified foods more often (OR = 1.200, 90% CI 1.074-1.340).

Conclusions

Consumer perception on iron fortified foods seems to be associated with nutrition knowledge and highlight the importance of focused nutrition education in consumer informed choices.     

Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological,physical and sensory properties

Chickpea flour (CF)‐based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural characteristics of the batters and muffins were studied by means of rheometry, microscopy, physicochemical properties, and texture and sensory analysis. Partial replacement of CF with XG, alone (at 0.5 and 1%) or blended with either WP or INL, significantly increased the batter viscoelasticity as denser matrices developed; moreover, the muffins with XG added at 1% had similar hardness to wheat gluten muffins. The replacement of WF decreased the springiness, cohesiveness, chewiness, resilience and specific volume of the muffin. However, baked muffins with added XG also showed higher sensory sponginess and moisture associated with numerous air bubbles in the batter and were perceived to be easier to swallow and to have better general appearance.     

湖南红心猕猴桃品种品质评价及综合分析

对分布于湖南不同地区的26个红心猕猴桃品种的果实外观品质、营养品质、感官品质进行了综合分析.结果表明:26个红心猕猴桃品质指标间差异很大,其中可滴定酸、质构(硬度、弹性、咀嚼性、内聚性、胶着性)、a?、维生素C含量、叶绿素含量、类胡萝卜素含量、总酚含量、类黄酮含量、花青素含量变异系数均大于30％,表明品种之间存在较大差...     

Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation

Mackerel fillets were salted with NaCl and/or KCl to determine the most acceptable level by sensory evaluation. Additionally, the effects of ascorbic acid, vacuum packaging, and cold storages on lipid oxidation were determined for the salted mackerel fillets. Appropriate level of NaCl was ≤2%. Fifty percent replacement of NaCl by KCl reduced NaCl level with minimal impact on sensory quality. The higher the level of ascorbic acid (0–0.5%, weight basis), the higher the antioxidant effect observed with thiobarbituric acid value and peroxide value. There was no significant difference in sourness (α = 0.05) between the salted mackerel samples treated with and without ascorbic acid (0.25%). Vacuum packaging and storage at ?18 °C along with ascorbic acid was most effective in retarding lipid oxidation in the salted mackerel. Vacuum‐packaged sample with ascorbic acid stored at 2 °C was least oxidised, followed by vacuum packaging without ascorbic acid and then ascorbic acid without vacuum.     

Influence of pineapple,apple and melon by‐products on cookies: physicochemical and sensory aspects

Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.     

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8 g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing.     

姜汁酸奶饮料的研制

以药食兼用的保健食品一生姜作为原料,和酸奶调配研制营养风味俱佳的姜汁酸奶保健饮料。通过单因素实验,正交实验和配方组合的优化既确定了该饮料的最佳生产工艺,又筛选出了较好的饮料配方组合,制作出的产品风味口感和稳定性均较好。实验对生姜的处理方法和出汁率,饮料配方,糖酸比,饮料稳定性等关键因素进行了较详细的研究和探讨。经多次实验和感官鉴评确定,饮料的最佳配方为酸奶35％,姜汁8％,白糖11％,并调节糖酸比至26左右时酸甜适度,口感良好。单一的稳定剂稳定效果很差,选用配比为（黄原胶：羧甲基纤维素钠：海藻酸钠=1：2：1）的复合稳定剂,总用量为0.3％时稳定效果良好。85℃杀菌10min时,既可获的满意的杀菌效果又对饮料的稳定性影响较小。     

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Lowering salt content in meat products is possible from a technological and sensorial point of view, although little information is available about the consumers' attitude and acceptance of these products. Attitude towards low salt meat products, following the Theory of Planned Behaviour (TPB) proposed by Ajzen, was evaluated by 392 consumers. Acceptability of small calibre fermented sausages with 50% molar substitution of NaCl by six different mixtures of KCl (0-50%) and K-lactate (0-50%) and the control (22g NaCl/kg) was determined by 98 consumers. The preference of the previous best two treatments was compared to the batch control by 279 consumers. In general consumers had a positive attitude towards low salt meat products, being higher for women than for men. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Smokers showed lower intense beliefs than non-smokers. Consumers with a basic level of education were more affected by what other people important for them thought they should do. The final model obtained using the Theory of Planned Behaviour showed a good predictive capacity (R(2)=0.60) and a good internal consistency. Regarding the acceptability study, batches with substitution levels of 50% and 40% by K-lactate, showed lower overall acceptance than the control batch. Significant differences in acceptability were found regarding the gender and place of residence of the consumers. The preference study showed no differences between the batch control and batches with 50% KCl and 40% KCl + 10% of K-lactate substitution levels. According to these results and from a sensorial point of view, it is possible to reduce NaCl content in small calibre fermented sausages by 50% and obtain a product acceptable for consumers.     

Elimination of Listeria monocytogenes in soft and red smear cheeses by irradiation with low energy electrons

Soft and red smear cheeses are frequently contaminated by Listeria monocytogenes , sometimes at relatively high concentration (< 10⁵ CFUg^-1). This bacterium is radiosensitive (D₁₀ value of approximately 0.45 kGy) but irradiation of the whole cheese by X-rays induced off-flavours when the dose exceeded 1.0 kGy. Irradiation could be effective in eliminating L. monocytogenes only from lightly contaminated cheeses (> 10²CFU g^-1).
L. monocytogenes appears only in the rind (where the pH is greater than 6.3) and never grows in the core of the cheese. Under these conditions, a specific irradiation of the rind after ripening, with a low-energy electron beam at relatively high doses (up to 3.0 kGy), allows the total elimination of L. monocytogenes in heavily contaminated samples (10⁵-10⁶ CFU g^-1) without noticeable modifications of the organoleptic properties of the cheese.