This study evaluates the influence of information on the health benefits for acceptance of four exotic tropical fruit juices: açaí, camu-camu, cajá and umbu. One hundred and six evaluators ...participated in the tests and sensory acceptability of the four juices in relation to the overall impression was assessed using a hedonic scale of nine points. Testing was conducted in three stages: the first with no information, the second with the information on juice flavor and the last with the information on health benefits from consumption of such juice. Between the second and third session the evaluators were asked to fill out a questionnaire in order to obtain its socioeconomic and cultural profile. It was observed by internal preference mapping that the cajá and umbu juices showed higher sensory acceptance in all sessions. Camu-camu juice had the highest sensory rejection. It was found that the information on the taste of açaí and cajá juices positively influenced consumer acceptance. However the influence of information on health benefits can be observed for all evaluated juices, but despite this information the camu-camu juice continued in the area of sensory rejection (hedonic scores below 5). In the questionnaire it can be observed that the main factor of motivation for consumption of fruit juice is taste, and not the health benefits. It was concluded that the information of health benefits can positively influence sensory acceptance, provided there is sensory pleasure.
The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and ...healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers' perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
Several reports show that intramuscular fat (IMF) and/or marbling affect the sensory acceptability of meat. The aim of the present work was to (1) investigate using Spanish consumers the eating and ...visual acceptability of pork with different levels of IMF, (2) understand more about this acceptability by studying segments of consumers and (3) determine which fresh pork characteristics are important at the point of purchase. Loin section (n=40) were sorted into four IMF groups: 0.96±0.30% (G1), 2.11±0.07% (G2), 3.72±0.26% (G3), and 5.78±0.19% (G4). Consumers (n=200) evaluated the acceptability, tenderness and juiciness of cooked loin chops from each IMF group and then ranked raw chops according to visual preference. Two groups of consumers — ‘lean loin lovers’ (55.5%) and ‘marbled loin lovers’ (44.5%) — were identified based on their visual preferences; however, according to their eating acceptability scores, all the consumers preferred loins with higher IMF levels. Accordingly, the minimum IMF content recommended to ensure a good taste is between 2.2% and 3.4%.
► Intramuscular fat affects pork overall acceptability, tenderness and juiciness. ► Higher intramuscular fat pork has higher consumer's sensory acceptability scores. ► Marbling of pork loin affects the consumers' visual acceptability. ► Consumers can be classified into ‘lean loin lovers’ and ‘marbled loin lovers’.
The response of a mixed system is determined by the proportions of the various ingredients that add up to one, not by the combination's total amount. This research aimed at examining the effects of ...blending ratio variation on the macro‐composition and sensory acceptability of dabi teff‐field pea‐based novel composite complementary flours. Standard methods (AOAC, 2016, Official Methods of Analysis of the Association of Official Analytical Chemists) were used to determine macronutrients. The sensory attributes were evaluated using a 5‐point hedonic scale. The ingredients were constrained at 0%–30% for field pea, 20%–35% for dabi teff, and 5%–20% for maize, while the remaining were set constant at 5% linseed, 15% oats, and 25% barley. D‐optimal was used to examine the effects of blending ratio variation on the responses. All the responses were significantly different (p < .05) among the blends except for fat content, ranging from 14.58% to 17.21% for protein, 4.22% to 5.59% fat, 2.01% to 2.60% ash, 2.68% to 3.96% fiber, 68.08% to 70.76% utilizable carbohydrate, and 378.82 to 386.9 kcal/100 g gross energy. The sensory acceptability score ranged from 3.4 to 4.4. The linear model was significant (p < .05) and adequate to describe variation in moisture, protein, and ash contents. An increase in the ratio of field pea significantly increased (p < .05) protein, ash, fiber, and energy. The interactive effect between dabi teff and field pea significantly increased the sensory acceptability of the blends. These findings showed that varied proportions of the ingredients had a significant effect on the responses, and were used to develop a wholesome product to combat protein‐energy malnutrition among children.
From this study, it can be summarized that the incorporation of field pea and dabi teff and their ratio variations in the complementary blends had demonstrated an increased energy and protein as well as sensory acceptability and could be suggested as sustainable food‐based strategy to combat the long term impact of protein‐energy malnutrition among children.
ABSTRACT Greek yogurt (GY) has gained popularity in recent years for its marked texture, taste, and nutritional characteristics compared to traditional yogurt (TY). The objective of this work was to ...analyze the physicochemical, sensory, and lipid profile of GY and TY with blueberry flavor, both manufactured by a local industry in the state of Rio Grande do Sul, Brazil. Protein and lipid content, as well as humidity, ash, and fatty acid profile were quantified and a sensory evaluation was completed using the affective method. The physicochemical results showed 1.5% and 2.3% more proteins and lipids, respectively, for GY compared to TY. The humidity in TY was 10% lower than in GY. Eighteen types of polyunsaturated, saturated, monounsaturated fatty acids were identified, with a high proportion of C14, C16, and C18. Sensory analysis showed a preference for GY over TY (64% versus 36%, p<0.05). However, body, appearance, and texture attributes did not present better acceptance scores for GY (p>0.05). Both the protein and lipid content, associated with creaminess, likely influence better acceptance of GY.
Protein-energy malnutrition is unacceptably high among children in developing countries due to inadequate required nutrients and poor quality of complementary foods characterized by low protein and ...energy density and often monotonous. Thus, this research was aimed at examining the potential of including dabi teff, the underutilized/forgotten crop into pre-processed local food crops viz., germinated maize, roasted barley, roasted field pea, dehulled oats and linseed to develop energy and protein-dense optimized novel complementary food with improved sensory acceptability. Nutrisurvey software was employed to define ranges and they were constrained at 20–35% dabi teff, 0–30% field pea and 5–20% maize, while the rest were set constant at 25% barley, 15% oats and 5% linseed. Eleven experimental runs were generated from the six mixture components using D-optimal mixture design, Stat-Ease Design Expert ® software version 11. A 5-point Hedonic scale was used to evaluate the sensory attributes. ‘Scheffe’ regression was used to fit and test model adequacy and numerical multi-response optimization was performed to identify optimal points using the Design expert. Field pea and linseed contained significantly higher (P < 0.05) protein at 20.95% and 20.57%. The newly formulated products contained significantly higher protein (1.4–1.6 times) and protein density (1.31–1.56 times) as compared to the control and fulfilled the recommended standard. The optimal was identified at 34.66% dabi teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed and 5% maize flour ratios with response values at overall optimization to be 5.57% moisture, 15.74% protein, 5.09% fat, 2.26% ash, 2.88% fiber, 73.05% carbohydrate, 380.43 kcal/100 g energy and 4.12 sensory acceptability score and it contained an energy density of 1.27 kcal/g and protein density of 4.14 g/100kacl. These findings showed that optimized dabi teff-field pea based novel complementary food can be used as a sustainable food-based strategy to combat protein-energy malnutrition among children in developing countries.
•Food-based approach is a better strategy where it uses a combination of production and consumption of nutrients rich foods among children, pregnant and lactating women.•FAO/WHO guideline describes mixtures of cereals, legumes; pulses/oilseed can constitute an appropriate source of nutrients and energy, essential fatty acids with many health benefits.•Optimized dabi teff-field pea based novel complementary food can be used as a sustainable food-based strategy to combat protein-energy malnutrition among children•Dabi teff, field pea, linseed crops which were super source of protein, fat and ash (minerals) combined with barley, maize and oats were found to exhibit superior quality over the traditional complementary foods and were shown to develop protein and energy dense optimized novel complementary foods to be used by children in poor setting.
In this study, effects of grapefruit peel powder (GFPP) inclusion (2.5, 3.7 and 5 g) on the physicochemical properties, antioxidant activity and sensory acceptability of cakes monitored at 0, 7 and ...14 days of storage was evaluated and compared with the control cake samples. According to results, increase proportion of GFPP inclusion to cakes increased the moisture, fat, fibre, ash and energy contents, whereas, protein and carbohydrate contents decreased as the proportion of GFPP increased when compared to control cakes. The physical and chemical parameters showed that cake texture, strength, weight, and free fatty acid (FFA) decreased as proportion of GFPP inclusion and storage days increased, while loaf volume, specific volume, and peroxide value (PV) increased with increase proportion of GFPP. Also, loaf and specific volumes were higher in GFPP cakes, whereas texture, strength, weight, FFA and PV were higher in control cakes. Increment of GFPP (3.7–5 g) resulted to about 2 – 3fold significant increase in %DPPH, ABTS, FRAP and total flavonoids (TF) values than in control cakes. Similarly, increase proportions of GFPP strongly inhibited yeast and mould growth when compared to control cakes. It was also found that 3.7 g GFPP cakes at the 7th day and 5 g GFPP cakes at the 14th day of storage had the same sensory acceptability to that of the control cakes. From the results, GFPP cakes resulted to better shelf stability than the control cakes due to antioxidants compound in GFPP which may be termed as functional ingredients.
► Sorghum containing wheat flour flat bread were formulated. ► Dough properties, composition and sensory acceptability were evaluated. ► Adding sorghum lowered rapidly digested starch and increased ...antioxidant capacity. ► Clinical studies are required to evaluate health effects of sorghum flat breads.
Wheat flour (WF) flat bread was prepared with varying levels of wholegrain “white” sorghum flour (WSF) or “red” sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and increased breakdown with increased sorghum flour addition. The total phenolic content and antioxidant capacity of the 40% RSF flat bread >40% WSF flat bread>control (100% WF) flat bread. The rapidly digestible starch (RDS) level was lower in the 40% WSF and 40% RSF flat breads than the control (100% WF). Hedonic sensory evaluation indicated that sorghum addition did not reduce the sensory preference for the flat breads. Human clinical studies are now required to determine if the lower levels of RDS and higher antioxidants observed in the sorghum containing flat breads translate into beneficial low glycemic index and reduced oxidative stress in vivo.
Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it
suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate
attained from stem ...and branch of Acacia senegal that contains high dietary fibre which
can serve as prebiotic. Therefore, the application of GA into roselle juice might promote
health benefits to consumers. GA is categorised as hydrocolloid and its application might
affect important properties and acceptability towards the product. Hence, this study was
conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia
senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory
acceptability of roselle juice. Increasing the GA concentration resulted in increased pH,
total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the
addition of GA had reduced the total anthocyanin content in roselle juice. For colour
analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and
yellowness (b*) properties. There was no significant difference in all attributes for sensory
evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into
roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no
effect to the sensory attributes.
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