It is the contention of the developers that consumers should influence the environments in which they make their decisions rather than merely accept the marketplace conditions which confront them. Conclusion The sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that. Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Furthermore, there were no significant (p>0.05) color differences between beef ham samples (with and without tomato pomace). The sensory-emotion profile for sucrose was separate from that of nonnutritive sweeteners, with statistically significant Mahalanobis distances among sample centroids. Purchase intention only decreased in sponge cake. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. The objective was to aggregate knowledge derived from different research areas to gain an overall picture of consumer responses to nanotechnology applied to food production. India has more than 215 million food-insecure people, many of whom are farmers. There are generally two classifications of GM crops based on how they are bred: cisgenically bred, containing only DNA sequences from sexually compatible organisms; and transgenically bred, including DNA sequences from sexually incompatible organisms. Roasting is an important step in the processing of pistachio nuts. On the contrary, the marbling aspect, granularity, sandiness, sourness, saltiness, and astringency negatively affected the cheese acceptability for amounts of powder, exceeding 0.8 and 1.6% for the Barbera and Chardonnay prototypes, respectively. Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours. We highlight demographic variations in consumer acceptance, factors influencing acceptance, common consumer objections, perceived benefits, and areas of uncertainty. PMID:24031967. The Author(s) 2016. The aim of this study is to understand the factors that drive individuals to adopt EHR portals. Data was collected through an online survey, involving three waves that were completed over a seven week timespan. Pineli, Lvia de L de O; Rodrigues, Juliana da S Q; Costa, Ana M; de Lima, Herbert C; Chiarello, Marileusa D; Melo, Lauro. Physicochemical cut-off points based on sensory attributes and consumer acceptability was obtained by regression analysis and utilized to estimate FCM shelf-life by kinetic models fitted to each variable. Consumer acceptability scores and TBA values of cooked dark chicken meat after 74 d or after 18 mo of frozen storage were not affected by any of the dietary factors studied. Micronisation of pre-conditioned cowpeas reduces their cooking time. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and conching time) on dark chocolate acceptability. Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions. The study demonstrated feasibility of completely substituting wheat flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers. Independent research is often conducted to gauge the likelihood of future product adoption by measuring consumers' risk perceptions, responses to product, and product acceptability. Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties. These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply. A total of 242 children in the second and third cycle of primary education (8-12 years), were included, stratified by sex and school year. The acceptance of odor showed to be influenced only by the lactation stage, while the acceptance of flavor was only through the presence of the buck. Prebiotic attributes of inulin enriched biscuits: Electronic Health Record Patient Portal Adoption by Health Care, Identification of drivers of (dis)liking based on dynamic, Novel and successful free comments method for, Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and, Assessing the Moderating Effect of the End User in, Effects of instant controlled pressure drop process on physical and, Culinary preparation of beetroot (Beta vulgaris L.): the impact on, Effect of variety and processing method on functional properties of traditional sweet potato flour (elubo) and, Meal Replacement Mass Reduction Integration and, Classification and characterization of Japanese, Effect of Micronutrient Powder Addition on, Visually suboptimal bananas: How ripeness affects, Milk fat threshold determination and the effect of milk fat content on, Research in Review. Resano, H; Prez-Cueto, F J A; Sanjun, A I; de Barcellos, M D; Grunert, K G; Verbeke, W. The objective is to investigate consumer satisfaction with dry-cured ham in five European countries. The seeds of five varieties of wheat (C-306, WH-283, WH-711, WH-896 and WH-912) grown under organic and inorganic farming conditions were ground in a Junior Mill to pass through 60-mesh sieves and were stored in air-tight containers until use. Published by Elsevier Inc. All rights reserved. Mean GI ( standard error of the mean) of processed lentils ranged from 25 3 (boiled) to 66 6 (spray-dried); the GI of spray-dried lentils was significantly ( p < 0.05) higher than boiled, pureed, or roasted lentil. 2016 Society of Chemical Industry. The objective was to aggregate knowledge derived from different research areas to gain an overall picture of consumer responses to nanotechnology applied to food production. Miyaki, Takashi; Retiveau-Krogmann, Annlyse; Byrnes, Erin; Takehana, Shunji, This study was undertaken to understand how consumers in the United States perceive umami-rich products, specifically low sodium chicken noodle soup. Mohammadi Moghaddam, Toktam; Razavi, Seyed M A; Taghizadeh, Masoud; Sazgarnia, Ameneh. However, few studies have documented food acceptance in a controlled laboratory environment. The rheological and sensorial properties of this petroleum-free skin cream were compared to a commercially available petroleum-based skin cream. The formulations were characterized by stability studies using thermal stress. The proposed model includes five variables, namely perceived risk, cost, perceived usefulness, perceived playfulness, perceived ease of use, perceived playfulness. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality. ITPs were perceived as healthy, affordable and delicious, hence acceptable to the parents. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. In addition, since there were subtle differences in the prediction models of overall liking and preference, both aspects should be taken into account to understand consumer behavior. Chater, John M; Merhaut, Donald J; Jia, Zhenyu; Arpaia, Mary Lu; Mauk, Peggy A; Preece, John E, Pomegranate (Punica granatum L.) is an important fruit in many cultures. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Acceptability of willingness to pay techniques to consumers. Abstract The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Consumer acceptance of technology-based food innovations: lessons for the future of nutrigenomics. Analysis of previously secret tobacco industry documents. Both 2,3-butanedione and 3-hydroxy-2-butanone were greatest (P<0.05) in Prime. GSP also increased the antioxidant capacity of the coffee compared to the control (0% GSP), with no significant differences among replacement values. There were significant decreases in firmness, mealiness and coarseness after micronisation for all cowpea types. Gomez Baquero, David; Koppel, Kadri; Chambers, Delores; Hoda, Karolina; Gogowski, Robert; Chambers, Edgar. Regression models developed for both sensory attributes presented good fitting (R 2 Y > 0.700) and predictive ability (Q 2 > 0.500), with low RMSE. This knowledge can be used to improve the general acceptance of ITPs. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Taste, appearance, safety, and quality were identified as the factors that were most likely to influence consumer willingness to try eating insects, but consumer attitudes towards entomophagy were underpinned by both food neophobia (i.e., reluctance to eat new or novel foods) and prior consumption of insects. Hotness, not bitterness, is the main attribute on which consumers base their liking of rocket. TDF from AOAC ranged from 26.86% to 40.16% for BP and from 26.86% to 38.42% for CP, while TDF from SGD ranged from 31.02% to 42.68% for BP and 31.02% to 63.65% for CP. Consumer segments with distinct preferences were identified. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Copyright 2015 Elsevier Ltd. All rights reserved. Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. Overall, lunch intake was significantly lower after the thicker and creamier (enhanced sensory ES) than thinner (low sensory: LS) test drink (pconsuming the ES than LS drink both immediately after consumption (psensory characteristics (p=0.27, 2 =0.01). Kim, Mina K; Lee, Young-Jin; Kwak, Han Sub; Kang, Myung-woo, Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Proportion of tainted boar meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22, PConsumers described the flavour of BOILED-100 as strong and sweaty. The tasks were performed by different participants through graphic stimuli (word association and projective mapping) and focus interviews (focus group). Censored regression models were used to model consumers' WTP in each country. However, commercially available products do not meet the requirements for a meal replacement in the spaceflight food system. Many smokers prefer smoke-free environments to cigarettes that produce less secondhand smoke. Substitution of 50% NaCl with modified KCl had negative effect on textural characteristics of conventionally cured wieners but not those processed with celery powder as a source of nitrite. No significant differences were observed by consumers for perceived liking. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Intervention strategies for healthy food choices potentially reduce obesity rates. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. 2016 Institute of Food Technologists. The information through this work enhances scientific knowledge of the product and proposes the sour flavor development during storage as a relevant sensory attribute that needs to be improved in order to enhance the product shelf life. 2017 Society of Chemical Industry. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. Darkening was more evident in light-coloured than dark-coloured cowpeas. Gonzlez-Vias, M A; Caballero, A B; Gallego, I; Garca Ruiz, A. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Savadkoohi, Sobhan; Hoogenkamp, Henk; Shamsi, Kambiz; Farahnaky, Asgar. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance. Q. resinosa leaves infusions have shown the highest TPC, TEAC, and ORAC values but they have attained the lowest preference score. Consumers completed the wholistic-analytic module of the extended Verbal Imagery Cognitive Styles Test & Extended Cognitive Style Analysis-Wholistic Analytic Test, to characterize their cognitive style. Crackers produced with extruded navy bean powder received higher hedonic flavor ratings than those produced with commercial navy bean powder (P < 0.001). However, participants tend to respond as citizens of society, not discrete individuals, thereby inaccurately portraying their potential behavior. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. Commercially available HDPE package treatments included translucent HDPE (most commonly used), white HDPE [low concentration (1.3%) TiO 2 ], and yellow HDPE; in addition, HDPE with a higher TiO 2 concentration (high white; 4.9% TiO 2 ) and a foil-wrapped translucent HDPE (control) were tested. These samples represented low, medium, and high oxidation levels, respectively. However, overall differences existed among sweetener types and eliciting conditions based on both hedonic and emotional responses (MANOVA, P < 0.05), suggesting modulating effects of packet color on sweetener type in the sensory-emotion space. The benefits may be offset by perceived risks focusing on fear and ethical concerns. Although this is a preliminary study with the findings necessitating additional investigation, these results suggest L* and b* as candidates for developing instrumental thresholds for consumer beef colour expectations. anthocyanin content and Hibiscus taste) (p<0.05). Female consumers aged between 40 and 50years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. Fillets from each replicate were collected and ground and treated by the acid pH-shift process. This may come from a deeper analysis of the samples, both from intrinsic and extrinsic point of views. Further efforts to increase the quality of rice are recommended for survival in the global market after liberalization of rice, even though consumers showed loyalty for PI of domestic samples. Data sources: PubMed, Scopus, and Web of Science were searched for published reports. Although minor differences were observed between the number and type of dimensions that were obtained, similar conclusions can be drawn from all 3 sensory methods, which shows the relevance of qualitative and projective methods for investigation of consumers' perception. Gimnez, Ana; Gagliardi, Andrs; Ares, Gastn. Control fillets (25 C, >5 mg/L) were the least acceptable (P < 0.05). Citizen Participation: Increasing the Bargaining Power of Consumers. Consumers' acceptability of indigenous cockerel. 2016 Society of Chemical Industry. Several studies in food sensory evaluation have been presented for consumer acceptance. Smokers have also been generally unwilling to sacrifice their own smoking satisfaction for the benefit of others. Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. Canned amaranth leaves have potential as a commercial product that may be well liked by young consumers. A certificate that is in hard copy or electronic 16 Commercial Practices 2 2010-01-01 2010-01-01 false Acceptable certificates. Preference testing revealed 3 distinct preference curves among the consumer segments. Duah, Kingsley K; Essuman, Edward K; Olympio, Osca S; Akwetey, Worlah; Gyimah, Vida; Yeboah, Jeremiah O. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Best practices for formative evaluation of PCF are not established. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. There were no adverse effects on consumer acceptance of eggs, treated with ozone, with acceptance the same as an untreated control. Different methods, such as external preference mapping or partial least squares regression, are used to establish relationships between sensory data and consumer preferences and to identify sensory attributes that drive consumer preferences, by highlighting optimum products. Joyner, Helen S; Jones, Kari E; Rasco, Barbara A. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Accurate shelf-life dating of food products is crucial for consumers and industries. Thus, PC1 could be regarded as index of sensory deterioration and a single failure criterion could be estimated through survival analysis for 25 and 50% consumers' rejection. Ronteltap, A; van Trijp, J C M; Renes, R J; Frewer, L J. Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In popular discourse and academic research into products like artisan cheese, consumers explain their preferences in terms of intrinsic sensory and extrinsic - supposedly nonsensory - food qualities. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics. HBA inhibited growth of unstressed L. monocytogenes by slowing (P < 0.05) growth rate (0.240.29logCFU/mL/day) and increasing (P < 0.05) length of the lag phase (3.4912.98 days) compared to control. Mustard had a nondose-dependent inhibitory effect on the Staphylococcus starter culture, had no effect on water activity or instrumental texture, and tended to accelerate sausage pH reduction. Comparison of consumer perception and acceptability for steaks cooked to different endpoints: validation of photographic approach. /Contents 10 0 R
Results also indicated the pH-shift process could be used to improve texture of a fried catfish product designed to be similar to chicken nuggets. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. Impacts of glutathione Maillard reaction products on, Organic and conventional nonflavored yogurts from the Italian market: study on, Integration of non-invasive biometrics with, Utilization of physicochemical variables developed from changes in, Relationships between anthocyanins and other compounds and, Influence of package and health-related claims on perception and, Impact of soybean aging conditions on tofu. The majority of consumers disliked the mildly cooked broccoli samples (70 C, 12 min, sous vide) which had a hard and stringy texture. A commercial wheat-based butter cake served as the control. Milk in HDPE and PET packages had comparable overall acceptability scores when exposed to LED light. In addition, the consumers who indicated that baked chicken breast was highly acceptable preferred (P<0.05) 4 h LAPS over the 4 h ES samples. Published by Elsevier Ltd. All rights reserved. Participants chose foods in an experimental real-life canteen setting at the Restaurant of the Future in Wageningen, the Netherlands, from May 16 until July 1,2011.
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