scholarly journals Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods

2000 ◽  
Vol 9 (2) ◽  
pp. 165-176 ◽  
Author(s):  
H. TUORILA
Keyword(s):  
Sodium Chloride ◽  
Product Development ◽  
Food Choice ◽  
Sensory Quality ◽  
Consumer Perceptions ◽  
Health Claims ◽  
Nutritional Information ◽  
Salty Taste ◽  
Reduced Salt ◽  
The Impact

Sensory quality and pleasantness are important determinants of food choice. Nutritionally controversial foods, such as those high in fat or sodium, can be consumed excessively due to their sensory attractiveness. The present review addresses sensory and hedonic characteristics in such foods, focusing on Finnish research around the issue. Fat mainly affects the texture of foods, but also modifies flavor and aroma. The replacement of fat by other constituents remains a challenge. Achieving salty taste with substances other than sodium chloride has proven to be unsuccessful, but proper flavoring can improve the pleasantness of reduced-salt foods. The impact of nutritional information and health claims is greater when given for new foods, and to consumers who are concerned about their health. Multi-item verbal instruments have been developed and validated to characterize health and taste orientations among consumers. Identification of sensory and hedonic barriers to the acceptance of ‘healthful' alternatives among foods is important, even crucial, for targeting product development and nutritional counseling.;

Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis

2018 ◽  
Vol 120 (4) ◽  
pp. 827-838 ◽  
Author(s):  
Daniela Maria Rodrigues ◽  
Jéssica Ferreira Rodrigues ◽  
Vanessa Rios de Souza ◽  
João de Deus Souza Carneiro ◽  
Soraia Vilela Borges
Keyword(s):  
Product Development ◽  
Conjoint Analysis ◽  
New Product Development ◽  
Disease Risk ◽  
Consumer Preferences ◽  
Health Claims ◽  
Blood Cholesterol ◽  
Content Type ◽  
Nutritional Information ◽  
Intention To Purchase

Purpose One way to increase the availability and to add more value to exotic Brazilian fruits is to develop new products. However, prior to product development, there is a need to know consumer’s preferences and target audience. The purpose of this paper is to investigate the influence of different characteristics of Cerrado fruit preserves on the intention to purchase using conjoint analysis. Design/methodology/approach Conjoint analysis evaluated three factors with three levels each, defined by focus group technique. The attributes and levels evaluated were: flavor (marolo, marolo and soursoup, marolo, soursoup and sweet passion fruit), nutritional information (light, diet and absent) and health claims (aids reduction of cardiovascular disease risk; aids reduction of blood cholesterol; aids activation and regulation of the gastrointestinal system). Findings The results of conjoint analysis led to three consumers’ groups. Group 1 (majority) were more influenced by flavor (IR=26.5 percent) and nutritional information (IR=59.3 percent). Groups 2 and 3 were greatly influenced by flavor and nutritional information, respectively. Health claims influenced weakly on the intention to purchase regardless the groups. Thus, the concept of Cerrado fruit preserves for each group was different. Originality/value This research contributes to future studies, supporting the development of products based on Cerrado fruits and the variety of products on the market. There are few research works using conjoint analysis to evaluate consumer preferences in the early stages of new product development, which makes this paper even more relevant.

scholarly journals Studies on the Impact of Partial Replacement of Sodium Chloride with Potassium Lactate on Quality Attributes of Buffalo Calf Meat Rolls

2021 ◽  
Author(s):  
Surender Kumar ◽  
Sanjay Yadav ◽  
Ankita Pal ◽  
Vaquil .
Keyword(s):  
Sodium Chloride ◽  
Proximate Composition ◽  
Sensory Quality ◽  
Meat Products ◽  
Partial Replacement ◽  
Buffalo Calf ◽  
Buffalo Calves ◽  
Poor Growth ◽  
Potassium Lactate ◽  
The Impact

Background: Because of low utility, feeding of male buffalo calves is ignored in India leading to high mortality and poor growth in surviving calves. However, the meat of buffalo calves has considerable collagen solubility and serves as a remarkable source for meat products. As the addition of potassium chloride in meat products is restricted owing to its bitter taste and metallic flavor, potassium lactate can serve as a potential source for sodium chloride and it also alleviates the function of sodium chloride in meat processing.Methods: Low salt buffalo calf meat rolls were prepared by partially substituting sodium chloride with potassium lactate at 10%, 20%, 30%, 40% and 50% levels maintaining equivalent ionic strength. Sensory quality, physico-chemical attributes, proximate composition, instrumental texture, firmness, toughness and color were evaluated.Result: Substitution up to 30% level did not cause any significant alteration in sensory quality but further enhancement in potassium lactate level resulted in a significant decrease in flavor, texture, juiciness, tenderness and overall acceptability. The replacement did not cause any significant decline in proximate composition, water holding capacity and emulsion stability of developed meat rolls. An increase in pH and decrease in cooking yield was noticed with an increase in the level of potassium lactate but a significant impact was noticed only at 50% substitution. Texture profile and instrumental color of potassium lactate treated rolls were comparable with control samples. Firmness and toughness decreased with enhancing the level of potassium lactate but the significant impact was recorded only at 50% level.

Nutritional and health benefits as the determinants of food choice in Polish consumers

2011 ◽  
Vol 131 (6) ◽  
pp. 262-266 ◽  
Author(s):  
Krystyna Rejman ◽  
Aleksandra Kasperska
Keyword(s):  
Food Choice ◽  
Fatty Acid Content ◽  
Health Benefits ◽  
Relevant Information ◽  
Health Claims ◽  
Capital City ◽  
Purchase Decision ◽  
Food Labels ◽  
Expiry Date ◽  
The Impact

Aims: The aim of the study was to find out how nutritional value, health benefits of foods and relevant information on food labels affect consumers’ dietary choices and shopping behaviour. Methods: Data were collected using a questionnaire on a sample of 200 adult consumers, inhabitants of Poland’s capital city. The majority were young, well-educated and almost equally divided into four income groups. Results: The study showed that only 12% of the consumers never took into consideration the health impact of purchased foods, while 42% were deeply aware of it. This behaviour was the only one significantly influenced by consumer income, while the others were determined by education level and gender. Consumers revealed that food labels had a rather low influence on purchase decisions. Half of them always looked for obligatory information such as brand, producer, expiry date or price, and only 2% of the sample never looked. In contrast, only 3%–6% always checked the list of ingredients, nutrition facts, and nutritional or health claims, while one third of the group did not. Consumers looking for this information were interested mostly in energy value, total fat content and presence of artificial additives. The smallest attention was paid to saturated fat and trans-fatty acid content. This behaviour was in line with the finding that understanding the impact on health of these fat components was generally low. Health claims perception differed depending on the type of claim: the highest regarded was lowering cholesterol level, followed by ‘natural product’ and boosting immunity. However only one third of the group declared that health claims influenced their purchase decision and the same proportion negated the impact. The perception of labelling schemes (e.g. GDA, My choice) was even lower, so this information had very limited influence on food choice. Conclusions: Nutritional and healthy values of foods were found to be rather weak determinants of purchase decision and food choice. Consumers should have better knowledge of food–nutrition–health linkages and different labelling formats, otherwise nutritional marketing tools are not useful for them in making healthy, informed food choices.

1033 REDUCING NITROGEN FERTILIZER APPLICATIONS BY BALANCING THE NITROGEN SULFUR RATIO

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 576d-576
Author(s):  
Ellen T. Paparozzi
Keyword(s):  
Groundwater Contamination ◽  
Nitrogen Fertilizer ◽  
Nutrient Balance ◽  
Ornamental Plants ◽  
Consumer Perceptions ◽  
Consumer Acceptance ◽  
Statistical Techniques ◽  
Physiological Processes ◽  
The Impact ◽  
Future Plans

Fertilizer particularly nitrogen is part of the concern about groundwater contamination. Many floricultural and ornamental plants do not need the high rates of nitrogen that are typically recommended. However, whenever one alters the quantity of a given nutrient the overall nutrient balance, as well as other physiological processes, changes. A brief overview of our research on poinsettias, roses, and chrysanthemums will be presented. Suggested ratios, critical S levels and nutrient problems associated with incorrect balances will be shared. Limitations due to statistical methods and the impact nutrient balance has on certain plant processes such as flowering and coloring and thus, consumer acceptance will be summarized. Future plans in this area may focus on the need for new statistical techniques, nutrient acquisition by roots and consumer perceptions of plant quality.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals A Newfangled Collagenase Inhibitor Topical Formulation Based on Ethosomes with Sambucus nigra L. Extract

2021 ◽  
Vol 14 (5) ◽  
pp. 467
Author(s):  
Ana Henriques Mota ◽  
Inês Prazeres ◽  
Henrique Mestre ◽  
Andreia Bento-Silva ◽  
Maria João Rodrigues ◽  
...  
Keyword(s):  
Biological Activities ◽  
Scientific Evidence ◽  
Release Profile ◽  
Health Claims ◽  
Topical Formulation ◽  
Sambucus Nigra ◽  
Western Asia ◽  
Wide Range ◽  
The Impact ◽  
Over Time

Sambucus nigra L. (S. nigra) is a shrub widespread in Europe and western Asia, traditionally used in medicine, that has become popular in recent years as a potential source of a wide range of interesting bioactive compounds. The aim of the present work was to develop a topical S. nigra extract formulation based on ethosomes and thus to support its health claims with scientific evidence. S. nigra extract was prepared by an ultrasound-assisted method and then included in ethosomes. The ethosomes were analyzed in terms of their size, stability over time, morphology, entrapment capacity (EC), extract release profile, stability over time and several biological activities. The prepared ethosomes were indicated to be well defined, presenting sizes around 600 nm. The extract entrapment capacity in ethosomes was 73.9 ± 24.8%, with an interesting slow extract release profile over 24 h. The extract-loaded ethosomes presented collagenase inhibition activity and a very good skin compatibility after human application. This study demonstrates the potential use of S. nigra extract incorporated in ethosomes as a potential cosmeceutical ingredient and on further studies should be performed to better understand the impact of S. nigra compounds on skin care over the time.

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