Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption

Tomatoes (Solanum lycoperiscum) are a popular produce choice and provide many bioactive compounds. Consumer choice of tomatoes is influenced by flavor and visual appearance and external texture cues including hand firmness and sliceability. The objective of this study was to determine drivers of liking for fresh tomatoes across 3 stages of consumption. Seven tomato cultivars were ripened to a 6 on the USDA color chart. Trained panelists documented appearance, flavor, and texture attributes of tomatoes in triplicate. Tomato consumers (n = 177) were provided with knives and cutting boards and evaluated tomatoes across 3 stages: appearance (stage 1), slicing (stage 2), and consumption (stage 3). Consumers evaluated overall liking at each stage. Analysis of variance and external preference mapping were conducted. Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05). Drivers of liking at stage 1 were color intensity, even outside color, and overall aroma. Drivers of liking at stage 2 were wetness/juiciness and overall aroma. Wetness/juiciness, seed presence, ripe flavor, and sweet and umami tastes were drivers of liking for tomatoes at consumption (stage 3). Four separate clusters of tomato consumers were identified. Cluster 1 preferred tomatoes with even color, higher color intensity, and flavor intensity. Cluster 2 preferred firm tomatoes. Cluster 3 preferred tomatoes that were soft and at peak ripeness; this cluster also had the highest liking scores for all tomatoes. Cluster 4 consumers generally consumed tomatoes in sandwiches rather than as‐is and preferred tomatoes with even and intense color. Tomato growers can utilize these results to target cultivars that are well liked by consumers.     

Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose

ABSTRACT:  The objective of this study was to investigate the suitability of tagatose, a minimally absorbed prebiotic monosaccharide, as a replacement for sucrose in cookies. A sucrose-containing cookie recipe was prepared as the control. Sucrose was replaced with tagatose at various levels ranging from 25% to 100%. Cookies containing fructose were also prepared for comparison due to the structural similarities between tagatose and fructose. The rheological properties of the dough were measured using texture profile analysis. The baked cookies were evaluated for spread, color, and hardness. For tagatose-containing cookies, the extent of likeness was evaluated by 53 untrained panelists using a 9-point hedonic scale. When sucrose was replaced by tagatose, doughs with similar rheological properties to the control resulted. The tagatose-containing cookies were harder and darker with a lower spread than the control. Sensory data indicated that panelists liked the brown color of the 100% tagatose cookies better than the control, but disliked their sweetness. Overall likeness scores of the control and cookies made by replacing half of the sucrose with tagatose were the same. Tagatose appears to be suitable as a partial replacer for sucrose in cookies based on similar dough properties, cookie properties, and likeness scores. Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect.     

THE EFFECT OF PROTEIN FORTIFICATION ON THE ACCEPTABILITY AND RHEOLOGICAL PROPERTIES OF COOKIE DOUGH AND ITS FINAL PRODUCT1

All-purpose wheat flour and all-purpose wheat flour fortified with 6% soy flour; 2, 4 and 6% single cell protein (SCP) were used. Protein quantity was increased significantly in both flour and cookies. Sensory panel evaluations were conducted for flavor, texture and overall acceptability of cookies, and objective evaluation of rheological properties were made with the farinograph and shear-press on doughs, and shear-press on cookies. Fortification with SCP at all levels altered all the sensory parameters significantly, but fortification with soy flour altered only cookie texture. Fortification with both SCP and soy flour significantly decreased the “spread factor” quality. Correlations between panel texture scores and texture parameters from the farinograph or the shear-press were not significant. However “Consistency” and “Elasticity” obtained from farinograms were significantly increased due to the high level of fortification by SCP and soy flour, and the same results were found in “Viscoelasticity” obtained from the shear-press. Also, the determinations from both instruments showed that the tolerance to kneading was significantly reduced as a result of the fortification. Adhesive properties of dough as obtained from texturegrams were significantly increased due to the 5% SCP and soy flour fortifications. The variations of textural characteristics were highly predictable from texture parameters of doughs as obtained from both instruments. Thus the coefficient of determination (R²) of crispness and hardness as measured by the shear-press were 0.987 and 0.999 when farinogram parameters were used, and 0.999 and 0.997 when texturegram parameters were used as independent variables.     

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     

Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

ABSTRACT: Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4-heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers did not find differences in flavor liking of steaks (P > 0.05) cooked to 6 end-point temperatures. Although steaks cooked to lower temperatures were liked for their tenderness and juiciness, overall liking scores were not affected by end-point temperature. Thus both flavor and tenderness play an important role in consumer satisfaction.     

Rice bran-soy blends as protein supplements in cookies

The effect of incorporating one of three stabilized full-fat rice brans in combination with each of four soy ingredients in a sugar-snap cookie was investigated. The four soy ingredients in a sugar-snap cookie were two soyflours (full-fat and defatted), a soy concentrate and a soy isolate. Rice bran and soy were added in place of wheat flour to increase protein content from 6% to a minimum of 9%, and the cookies were compared with each other and with a 100% wheat flour cookie. Quality characteristics evaluated included protein, spread, physical texture and colour, and sensory preference by ranking for colour, crispness and flavour. In general, the rice bran-soy cookies had less spread (even with added shortening, water and emulsifier), were less crisp and more chewy, and were somewhat darker in colour than the 100% wheat flour cookie. The soy isolate, USDA and Protex 20-S cookies were as acceptable in colour, crispness and flavour as the control.     

Protein Enrichment of Sugar-Snap Cookies with Sunflower Protein Isolate

Sugar-snap cookies were protein enriched with sunflower protein isolate (SFPI) at levels of up to 20% (flour weight basis). Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI. The addition of soy lecithin (1–2%) improved spread and surface grain characteristics. Sensory evaluation scores for cookies showed acceptable cookie quality at levels of up to 15% SFPI.     

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey,soy, hemp,and pea)

Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine-point hedonic scales and check-all-that-apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off-flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.     

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content,Texture, and Color of the Final Product

Abstract: Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography‐mass spectrometry (LC‐MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor. Practical Application: Combining radio frequency and conventional baking may provide cookie manufacturers with ability to make cookies with lower levels of acrylamide.     

Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings ( P > 0.05), although a significant difference in liking was found between products ( P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes ( P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal ( P < 0.05). In this instance, labeling information had no notable impact on assessments.     

Yogurt Thickness: Effects on Flavor Perception and Liking

Nine flavored stirred‐style yogurts (thick and thin textured, colored and uncolored, flavored as either cotton candy, lemon‐lime, or strawberry) were evaluated by 120 panelists aged 11 to 14 y to analyze the interactive effects of flavor, thickness, and color on thickness intensity, flavor intensity, and degree‐of‐liking. Yogurt flavor did not affect thickness intensity nor liking ratings. Yogurt thickness did not affect flavor intensity, but flavor liking was affected by both flavor and thickness. Strawberry yogurt was liked equally in both texture systems, but cotton candy and lemon‐lime yogurts were liked more in a thick textured yogurt than a thin yogurt. Colored yogurts were thicker and more flavorful than uncolored yogurts.     

Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability.     

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

The addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9‐point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods.     

Consumer Acceptability of Fresh‐Market Muscadine Grapes

The objective of this research was to investigate the acceptability of muscadine grape (Vitis rotundifolia) genotypes (cultivars and selections) and to correlate overall liking to other quality measurements to determine the main drivers of liking. Twenty‐two genotypes grown at the Univ. of Georgia–Tifton Campus were evaluated. Four retail commercial grape genotypes (Vitis vinifera and “Concord”) were also evaluated for comparison. Panelists familiar with muscadine grapes used the hedonic general labeled magnitude scale (HgLMS, –100 = strongest disliking of any kind ever experienced, +100 = strongest liking of any kind ever experienced) to rate overall liking and the liking of appearance, flavor, pulp texture, and skin texture. Puncture testing was done to assess grape berry texture, and compositional attributes soluble solids and pH were also measured. The sensory results indicated that the grapes were variable with overall liking scores from 12.2 to 39.6. The factors highly correlated with overall liking scores were muscadine flavor, pulp and skin liking, while a significant negative correlation was found between skin liking and skin texture and mechanical texture measures. The muscadine grapes with the highest overall liking scores were Ga. 5‐1‐34 and Ga. 2‐8‐21. Principal component analysis confirmed that grapes with a thinner skin and a higher pH tended to group around overall liking and flavor points. These results indicate that even among panelists familiar with muscadine grapes, skin thickness is a negative characteristic. Breeding for thinner skins may be a positive step in muscadines gaining a more widespread appeal in the fresh fruit market.     

PHYSICAL PROPERTIES OF SUGAR-SNAP COOKIES USING GRANULE SURFACE DEPROTEINATED WHEAT STARCH

The physical properties of soft wheat starch granule surface proteins and soy flours or isolates, which contribute to the texture of sugar‐snap cookies was studied. Soft wheat flour was deproteinated and cookies were produced containing 0, 10, 20 or 30% soy flour, or one of two types of ground, textured soy flour. Color, fracture force and spread ratio of cookies were determined. Cookies formulated with wheat starch stripped of the starch granule surface proteins exhibited significant alterations in diameter, fracture force, thickness and surface cracking. Cookies containing ground, textured soy flour and protein‐stripped starch granule wheat flour were larger, thinner and had more surface cracking than those produced with nontextured soy flour. Wheat starch granule surface proteins appear to partially mediate the interaction of proteins and starch in a sugar‐snap cookie system.     

Low‐Dose Irradiation Can be Used as a Phytosanitary Treatment for Fresh Table Grapes

Grapes (Vitis vinifera var. Sugraone and Vitis labrusca var. Crimson Seedless) were treated with 400, 600, and 800 Gy and the effects on physicochemical factors were measured alongside sensory testing during 3 wk of storage. Significant changes in texture and color with irradiation and age were measured but little visual difference was seen between control and irradiated grapes. However, age had a greater effect on firmness than irradiation for Sugraone grapes. Irradiation did not significantly (P ≤ 0.05) affect the SSC/TA ratio, which increased during storage. The trained panel detected significant changes in the berry texture and rachis color but rated sweetness and flavor significantly higher (P ≤ 0.05) for irradiated Sugraone as compared to the control. Consumers liked both the untreated and 800 Gy treated Sugraone grapes, but liked the untreated grapes more for texture (P ≤ 0.05). However, there was no difference in liking between irradiated (600 Gy or 800 Gy) and control samples of Crimson Seedless for any attribute. The results show that there are varietal differences in response to irradiation but the overall maintenance in quality of irradiated grapes during 3 wk of storage indicates that irradiation can serve as a viable phytosanitary treatment.