scholarly journals Preference mapping of different varieties of garlic (Allium sativum)

10.5219/1128 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 385-389
Author(s):  
Zuzana Drdolová ◽  
Patrícia Martišová ◽  
Lucia Benešová
Keyword(s):  
Sensory Evaluation ◽  
Consumer Choice ◽  
Consumer Preferences ◽  
Textural Properties ◽  
External Evaluation ◽  
Preference Mapping ◽  
Normal Procedure ◽  
External Part ◽  
Hedonic Scale ◽  
Harvest Year

In this work we evaluated different varieties of garlic. All varieties of garlic are rated from one harvest year. Compared samples were different in shape, taste, aroma and characteristics, which were likely to impact on consumer choice and deciding on purchases garlic. Selected indicators were part of internal sensory evaluations, which were evaluated by experts in the sensory laboratory. External part of the preference mapping was conducted among consumers relying on different varieties of garlic under their consumption. Using the internal part of the preferential mapping we summarize randomly selected characteristics within the textural properties and characteristics of taste in which we consider the possible impact on consumer´s choice. In the sensory evaluation assessors used 9 point scale to evaluate 15 selected properties across the texture, taste and aroma on 10 selected varieties according to the degree of preference. Garlic odour and textural properties were evaluated by the normal procedure, though the taste because of intense lingering aftertaste of has been evaluated in a prepared mixture after cooking. For external evaluation, we designed a questionnaire in which consumers can express their preference for individual samples based on photo and variety characteristics, using a hedonic scale from 1 to 9. Obtained data from sensory evaluation and a questionnaire survey were evaluated using statistical software XLSTAT. Preferential map summarise results from internal and external evaluation. We identified characteristics affecting the degree of consumer preferences according to the visualization of our results.

scholarly journals Assessing Consumer Preferences of Scab-resistant Apples: A Sensory Evaluation

2010 ◽  
Vol 20 (5) ◽  
pp. 885-891 ◽  
Author(s):  
Kathleen Kelley ◽  
Jeffrey Hyde ◽  
James Travis ◽  
Robert Crassweller
Keyword(s):  
Sensory Evaluation ◽  
Production Systems ◽  
Consumer Preferences ◽  
Apple Scab ◽  
Organic Production ◽  
Initial Assessment ◽  
State University ◽  
Pennsylvania State University ◽  
Apple Cultivars ◽  
Hedonic Scale

One hundred forty-nine consumers participated in a sensory evaluation, conducted on 14 Nov. 2008, at The Pennsylvania State University, University Park, PA, to determine consumer acceptance and perceptions of scab-resistant apples (Malus ×domestica). Consumers were exclusively screened for liking and eating apples. The study provides tree fruit growers and marketers in the mid-Atlantic United States with information on consumer preferences for apples that might substitute for common cultivars that require frequent apple scab pesticide applications. Resistant cultivars are also attractive in organic production systems. During the 10-minute sensory evaluation, panelists rated five scab-resistant apples [‘Crimson Crisp’, ‘GoldRush’, NY 75907–49 (NY 49), ‘Crimson Topaz’, and ‘Sundance’] and a commercially available non-resistant cultivar, Jonagold, on appearance, aroma, texture, flavor, and overall liking using a nine-point hedonic scale (9 = “like extremely” and 1 = “dislike extremely”). Three of the four apples tested with a red peel (‘Crimson Topaz’, NY 49, and ‘Crimson Crisp’) were rated significantly higher than the other apples on the basis of appearance, receiving mean ratings that were between “like moderately” and “like very much,” a rating of 7 and 8, respectively. In regards to texture, ‘Crimson Topaz’ and ‘Crimson Crisp’ were significantly higher than ‘Jonagold’ and NY 49, with mean ratings between “like slightly” and “like moderately.” For overall liking scores, ‘Crimson Crisp’, which was rated between “like slightly” and “like moderately,” was not significantly different from ‘Crimson Topaz’ and ‘GoldRush’; however, ‘Crimson Crisp’ was rated higher than ‘Jonagold’, NY 49, and ‘Sundance’. Panelists also responded to questions regarding their food-purchasing attitudes and behaviors. Sixty-two percent of panelists purchased fresh apples for themselves and/or other household members at least “two or three times a month” during an average year. Only 2.7% responded that they purchased fresh apples “more than once a week.” This study of consumer preferences provides an initial assessment of the feasibility of marketing new apple cultivars and organic apples within the mid-Atlantic U.S. region. Those that performed well in the sensory evaluation should be candidates for additional market research.

scholarly journals Physicochemical properties and sensory evaluation of yogurt nutritionally enriched with papaya

Food Research ◽  
2019 ◽  
pp. 791-797
Author(s):  
N. Othman ◽  
Hazren A. Hamid ◽  
N. Suleiman
Keyword(s):  
Sensory Evaluation ◽  
Dairy Products ◽  
Crude Protein ◽  
Consumer Preferences ◽  
Tropical Fruits ◽  
Tropical Fruit ◽  
Middle East Countries ◽  
Nutritional Characteristics ◽  
Hedonic Scale ◽  
Protein Rich

Yogurts are one of the most consumed dairy products, especially in Western and Middle East countries. Papaya is an abundant tropical fruit that contains much higher levels of vitamins and minerals than other tropical fruits. The aim of this work was to develop a protein-rich papaya-flavored yogurt as an inexpensive, nutritionally balanced, healthy snack. The influenced of adding papaya puree at different percentages (5, 10, 15, 20, 25%) on physicochemical and rheological have been explored. This work also investigated consumer preferences in relation to these yogurts, using ratings made by thirty Malaysian participants on a five-point hedonic scale. The addition of papaya to the pure yogurt (up to 25% by weight) increased the product’s crude protein content by up to 46% and reduced its fat content by up to 27%. Nevertheless, the addition of 20% of papaya puree to the yogurt was the most preferred according to sensory evaluation. On most of the attributes tested, participants gave higher ratings for the yogurt nutritionally enriched with papaya than for the pure yogurt. The enrichment of natural yogurt with papaya puree showed to be effective with higher nutritional characteristics.

scholarly journals Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 482
Author(s):  
Ama Frempomaa Oduro ◽  
Firibu Kwesi Saalia ◽  
Maame Yaakwaah Blay Adjei
Keyword(s):  
Protein Content ◽  
Raw Materials ◽  
Proximate Analysis ◽  
Acceptance Testing ◽  
Plant Raw Materials ◽  
Preference Mapping ◽  
Relative Preference ◽  
Low Protein ◽  
Hedonic Scale ◽  
Melon Seeds

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal. Mixture design was used as the formulation tool to obtain optimized prototypes of the 3-blend dairy alternatives. Proximate analysis of the new prototypes, instrumental color assessment and consumer testing provided a basis to select a sustainable 3-blend dairy alternative. This prototype had a relatively high protein content (2.16%), was considered innovative by target consumers and also had a moderate liking score (6.55 ± 1.88) on the 9-point hedonic scale. Prototypes with higher protein content had low sensory appeal and were not considered innovative. Other prototypes with innovative sensory appeal had low protein content. By combining different plant raw materials and utilizing different sensory testing methods, we were able to design sustainable plant-based dairy alternatives which can be further optimized.

Evaluation of hedonic scores and R-indices for visual, flavour and texture preferences of apple cultivars by British Columbian and Nova Scotian consumers

1999 ◽  
Vol 79 (3) ◽  
pp. 395-399 ◽  
Author(s):  
M. A. Cliff ◽  
K. Sanford ◽  
E. Johnston
Keyword(s):  
Regional Differences ◽  
Consumer Preferences ◽  
Block Design ◽  
Consumer Preference ◽  
Incomplete Block Design ◽  
Visual Preferences ◽  
Apple Cultivars ◽  
Carry Over ◽  
Hedonic Scale ◽  
Nova Scotian

Apple preferences were examined for regional, cultivar and order-of presentation effects. Seven apple cultivars, four (Honeycrisp, Fiesta, Cortland and Sinta) grown in Nova Scotia (NS) and three (Creston, Silken and Gala) grown in British Columbia (BC) were evaluated for visual, flavour and texture preferences using a nine-point hedonic scale. In both locations, 126 consumers evaluated all seven cultivars for their visual preferences and four of the seven cultivars for their flavour and texture preferences, using an incomplete-block design balanced for presentation order and carry-over effects. On average, the flavour and texture scores of NS consumers were higher than those of BC consumers. Regional differences were most pronounced for visual preferences, with BC consumers preferring Gala and Creston (BC-grown cultivars) and NS consumers preferring Fiesta and Cortland (NS-grown cultivars). Despite these differences, three of the four top-rated cultivars were identical (Gala, Fiesta and Cortland). Flavour preferences were the most similar, with Gala, Silken, Creston and Cortland being preferred by both NS and BC consumers. Regional differences for texture preferences were less pronounced than those for visual preferences, with Creston preferred by both groups. The BC consumers preferred the texture of Silken and Creston, while the NS consumers preferred the texture of Creston, Honeycrisp, Cortland and Gala. Results from the nine-point hedonic scale were correlated with results from the four-point R-index scale. Correlations were highest when discrimination among the cultivars was greatest. Both methodologies effectively quantified consumer preferences, with hedonic scores expressing results in relative terms and the R-index expressing results as probabilities. Key words: Sensory evaluation, consumer preference, apple-cultivar preference, R-index

Consumer perception and acceptability of microalgae based breadstick

2020 ◽  
Vol 26 (6) ◽  
pp. 493-502 ◽  
Author(s):  
P García-Segovia ◽  
V García Alcaraz ◽  
A Tárrega ◽  
J Martínez-Monzó
Keyword(s):  
Sensory Analysis ◽  
Consumer Preferences ◽  
Healthy Food ◽  
Consumer Perception ◽  
Functional Ingredients ◽  
Novel Food ◽  
Human Food ◽  
Novel Foods ◽  
Before And After ◽  
Hedonic Scale

The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new sources of functional ingredients for design of novel food products. Microalgae are reliable sources of functional ingredients, ready for exploitation with purpose of production of human food. This work explores consumers’ acceptance of novel foods based on microalgae. To achieve natural and realistic eating location, sensory analysis was conducted in a real restaurant in Universitat Politècnica de València. A check-all-that-apply questionnaire and hedonic scale registered the consumers’ expectations ( N = 85), perceptions and acceptance, before and after taste of typical Valencian breadsticks. Food neophobia can affect acceptability of novel foods, thus, participants completed a test designed to measure their attitudes towards new food. Microalgae breadsticks have distinctive characteristics compared to control breadsticks, such as colour, flavour and odour, because of microalgae presence. Still, those breadsticks were as acceptable as the control breadsticks according to the consumer preferences. Consumers expected more differences amongst both breadsticks before tasting, but they lowered the differences in perception after trying them. Consumers consider that the product is healthier, and they would understand if it had greater expense. We believe this information can be useful for selling / marketing this novel product.

Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa

2005 ◽  
Vol 16 (1) ◽  
pp. 79-89 ◽  
Author(s):  
K.I. Tomlins ◽  
J.T. Manful ◽  
P. Larwer ◽  
L. Hammond
Keyword(s):  
West Africa ◽  
Sensory Evaluation ◽  
Consumer Preferences

A Framework for Choice Modeling in Usage Context-Based Design

2010 ◽  
Author(s):  
Lin He ◽  
Christopher Hoyle ◽  
Wei Chen ◽  
Jiliang Wang ◽  
Bernard Yannou
Keyword(s):  
Data Collection ◽  
Product Design ◽  
Consumer Choice ◽  
Choice Model ◽  
Consumer Preferences ◽  
Choice Modeling ◽  
Product Performance ◽  
Choice Data ◽  
Modeling Framework ◽  
Usage Context

Usage Context-Based Design (UCBD) is an area of growing interest within the design community. A framework and a step-by-step procedure for implementing consumer choice modeling in UCBD are presented in this work. To implement the proposed approach, methods for common usage identification, data collection, linking performance with usage context, and choice model estimation are developed. For data collection, a method of try-it-out choice experiments is presented. This method is necessary to account for the different choices respondents make conditional on the given usage context, which allows us to examine the influence of product design, customer profile, usage context attributes, and their interactions, on the choice process. Methods of data analysis are used to understand the collected choice data, as well as to understand clusters of similar customers and similar usage contexts. The choice modeling framework, which considers the influence of usage context on both the product performance, choice set and the consumer preferences, is presented as the key element of a quantitative usage context-based design process. In this framework, product performance is modeled as a function of both the product design and the usage context. Additionally, usage context enters into an individual customer’s utility function directly to capture its influence on product preferences. The entire process is illustrated with a case study of the design of a jigsaw.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

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