The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids

This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35 degrees C in combination with oral temperatures of 27, 35 and 43 degrees C. Results showed that modulation of product and oral temperature had significant effects on a number of attributes. Flavor intensities, melting mouth feel, and fat after feel increased, while subjective thickness decreased with increasing product temperature. Neither product- nor oral temperature had an effect on over-all creaminess. Oral temperature affected a number of mouth feel attributes: melting, heterogeneous and smooth. Furthermore, large differences existed in ratings between the high- and low-fat products of custard and mayonnaise, and they were more prominent in mayonnaise. We conclude that the effect of oral temperature on the perception of sensory attributes in semi-solids was small, but present, while the product temperatures influenced the ratings greatly.     

Pureed cannellini beans can be substituted for shortening in brownies

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point hedonic scale. Analysis of variance conducted on the acceptability and sensory characteristics indicated a statistically significant effect when replacing fat with beans for acceptability, tenderness, texture, and flavor (P<.05). Post-hoc testing (Scheffe's test) indicated that neither the 25% nor the 50% bean brownies were significantly different from the control in overall acceptability, tenderness, texture, or flavor. Also, the 50% bean brownies, compared with control, had 2.6 g less fat and 21 fewer kcal per 1.4-oz serving. This study demonstrated that pureed cannellini beans can replace as much as 50% of the fat (by weight) in brownies, while yielding an acceptable and more nutritious product.     

The Effect of Different Amounts of Vacuum Applied During Sealing on Consumer Acceptance of Beef Gluteus Medius (Top Sirloin)

Samples of beef gluteus medius muscle (top sirloin) were sealed at three different levels of vacuum (minimal, medium, and high) and cooked sous vide to 56°C. There was no difference in cooking losses or juice pH due to the amount of vacuum applied during sealing. There were, however, significant differences in sensory properties as assessed by an 88-member consumer sensory panel. Applying vacuum increased the perception of juiciness, tenderness, beef flavor intensity, and liking of the beef compared with minimal vacuum. There were few differences between medium and high vacuum samples, though high vacuum samples had slightly more beef flavor intensity. Perception of juiciness was not correlated to retention of more juice, suggesting some other aspect of the vacuum sealing process affects this important parameter in beef gluteus medius muscle.     

The sensory properties of products made with microparticulated protein.

The use of microparticulation to develop products that can be substituted for all or part of the fat portion of food products necessitates the sensory evaluation of these food products to discover formulations, which deliver appearance, flavor, and texture properties similar to the original full-fat foods. Specific consumer and technical/expert attributes are discussed and related to each other to provide guidelines by which microparticulates can be evaluated alone and in different food systems.     

The sensory properties of products made with microparticulated protein

The use of microparticulation to develop products that can be substituted for all or part of the fat portion of food products necessitates the sensory evaluation of these food products to discover formulations, which deliver appearance, flavor, and texture properties similar to the original full-fat foods. Specific consumer and technical/expert attributes are discussed and related to each other to provide guidelines by which microparticulates can be evaluated alone and in different food systems.     

Quality factors in beef, pork, and lamb cooked by microwaves.

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.     

Who continues using the diaphragm and who doesn't: implications for the acceptability of female-controlled HIV prevention methods.

OBJECTIVES: This study examines the acceptability of the diaphragm with the aim of facilitating the development of female-controlled human immunodeficiency virus (HIV) prevention methods. More specifically, we assess associations between being a current (vs. former) diaphragm user and characteristics that are hypothesized to influence the acceptability of contraceptive methods; and explore reasons for discontinuing use of the diaphragm among former diaphragm users. DESIGN: The study involved a cross-sectional telephone survey with women who were members of a nonprofit health maintenance organization and who were either a current (n = 215) or former (n = 172) diaphragm user. METHODS: Participants were interviewed about the importance of contraceptive attributes; perceptions for the diaphragm; diaphragm use self-efficacy; perceived risk of and motivation to avoid pregnancy, HIV, and other sexually transmitted infections; and demographic characteristics, sexual, and contraceptive behavior. RESULTS: The likelihood of being a current diaphragm user (vs. former) increased with age, greater confidence in being able to use the diaphragm, greater perceived risk of pregnancy and more positive perceptions of the diaphragm. Women who valued attributes of hormonal contraceptives were less likely to be current users. Former diaphragm users reported that the following reasons were moderately to extremely important in their decision to stop using the diaphragm: difficulty inserting or removing the diaphragm (50.8%), dislike of leaving the diaphragm inside the vagina (46.8%), and wanting a more effective method for preventing pregnancy (44.2%). CONCLUSIONS: The findings suggest that specific characteristics of a product influence continued use and have implications for improving the acceptability of existing and new female-controlled HIV prevention methods.     

Attitudes towards meat and meat-eating among adolescents in Norway: a qualitative study

The aim of this study was to explore the concept of disgust in relation to meat and meat-eating. A sample of 30 high school students (aged 16 to 17 years), 10 urban females, 10 rural females, and 10 rural males, participated in the study. The participants' attitudes towards meat and meat-eating were investigated through interviews of a semi-structured nature and a short, confidential questionnaire. The study showed that disgust was solely related to red meat varieties and not to chicken. There were no vegetarians in our consumer sample, but red meat-eating was more common among males than females. Sensory attributes that were drivers of liking for meat were good taste, good smell and juiciness; these were described by both genders. All the females tended to characterise meat and meat-eating experiences negatively. Their associations were based on disgust, rather than distaste as found among males. Offensive attributes that the females attributed to meat were linked to the animals and their body parts, blood and raw meat, fibrous and chewy texture, fatty feeling in the mouth, and visible fat. Subjects with regular contact with farm animals displayed more relaxed attitudes towards animal production and showed no such disgust reactions. Females also tended to associate meat with "heavy" food that had negative impact on their bodies. They were also less content with their body appearance, dieted more than males, and tended to associate health (in the sense of fat consumption) and food intake to the wish for slim bodies.     

Efficacy of Fruit-Purees as Partial Fat-Replacements in a Chocolate Cake and Cookie Recipe

ABSTRACT

Three types of fruit purees (prone, apricot, applesauce) were evaluated as partial fat replacements in a chocolate cake and spice cookie recipe. Reduced fat versions and control recipes of each product were evaluated on three palatability characteristics and two measures of acceptability. Overall, palatability characteristics and acceptability of reduced fat cookies using prune, apricot and applesauce purees as fat replacements did not differ significantly from the full-fat control cookie. Results were mixed for the chocolate cake recipe. Reduced fat chocolate cakes made with fruit purees were rated significantly lower than the control for tenderness and acceptability, but, were not rated significantly different for moistness and flavor. The efficacy of these foods as fat replacements in producing acceptable reduced-fat desserts and snacks, nutritional impact, and cost implications are discussed.     

Preparation and evaluation of yoghurt like fermented dairy product containing transesterified palm olein

Main objective of this research work was to develop yoghurt like fermented dairy product by replacing milk fat with enzymatically transesterified palm olein. Milk fat was replaced with enzymatically transesterified palm olein at different levels, i.e., T₁ (1.5% enzymatically transesterified palm olein and 2% milk fat), T₂ (2.5% enzymatically transesterified palm olein and 1% milk fat), T₃ (3.5% enzymatically transesterified palm olein and 0% milk fat). All these treatments were compared with a control T₀ which did not contain any vegetable fat replacement (3.5% milk fat). Yoghurt like fermented dairy product was prepared from buffalo milk and stored for 21 days at 4 °C. The addition of enzymatically transesterified palm olein on physico-chemical analysis and sensory characteristics were determined at the interval of 7 days. Incorporation of palm olein up to T₁ level did not have any adverse effect on compositional attributes, pH and acidity of yoghurt like fermented dairy product, flavor, texture and overall acceptability scores.     

The role of intra-oral manipulation in the perception of sensory attributes

To gain insight into the effect of oral processes on perception, we defined a set of five specific oral manipulations and investigated their effects on the perception of low and high fat versions of two semi-solid foodstuffs, vanilla custard desserts and mayonnaises. Behavior modifications ranged from simply placing the stimulus on the tip of the tongue to vigorously moving it around in the mouth. Sensory ratings for mouth-feel and flavor attributes were made 5s after placing the stimulus in the mouth, and after-feel attributes were rated immediately after swallowing. Most attributes showed a similar pattern, with lowest attribute ratings where the tongue's movement was restricted and gradually increasing ratings with increasing complexity of the tongue movements. An individual's normal oral processing behavior typically resulted in the most intense sensations of flavor and mouth-feel. Residence time for all mouth-feel attributes, except prickling, was determined by the time required for tongue movements. The exact tongue movements required for sensations appeared to be related to food groups and individual foods, rather than to specific mouth-feel attributes.     

Application of starch-albumen powder as breading material in fried foods: An optimization study

The potential of using starch-albumen powder (SAP) as solid coating powder for fried food application was studied. Egg albumen was mixed with 10–30% dried starch and dried at 40–60°C air velocity of 4.5 m/s to produce SAP. SAP was used to coat wet yam chips prior to frying at 180°C for 3 min. The drying temperature and starch content in SAP significantly affected the oil uptake and moisture of fried chips. The increased amount of albumen (or reduced starch) content significantly reduced oil uptake. The sensory attributes influenced the overall acceptability of the fried chips in the order of taste > flavor > texture > appearance. To minimize oil uptake and moisture content and maximize acceptability of the fried chips, SAP dried at temperature of 40°C with starch content of 11.3% should be used. The study further indicates the potential of using SAP as coating in some other food products.     

Consumer Attitudes towards Vegetable Attributes: Potential Buyers of Pesticide-Free Vegetables in Accra and Kumasi,Ghana

Considering the inappropriate use of synthetic pesticides on vegetables in West Africa, the rationale behind this research was to assess the extent to which consumers can function as demanders of risk reduced vegetables and hence act as innovators towards vegetable safety. Using the cases of Kumasi and Accra in Ghana, the study examined possible consumer responses to product certification that communicates freedom from pesticides (e.g., organic certification). Generally, search attributes such as the fresh and healthy appearance of a vegetable were found to be central to consumer choice. While consumers stress the importance of health value, they are mostly unaware of agro-chemical risks related to vegetable consumption.     

Cigarette purchasing behaviors when prices are high.

The objective of this study was to assess the cigarette purchase patterns of smokers in Erie and Niagara Counties following recent increases in the state excise tax for cigarettes. Data were collected with telephone interviews of a sample of 1,548 randomly selected people in Erie and Niagara Counties between October 2002 and March 2003. Purchase patterns were assessed for the 908 smokers in the sample who responded to questions about cigarette purchasing patterns. Thirty-three percent reported that their usual source of cigarettes is from a small store, large store, pharmacy, or vending machine, while 67% reported that their usual source is from an Indian reservation. Only one smoker reported the Internet was a usual source of cigarettes. The average price paid per pack was $4.80 in a small store and $1.91 on an Indian reservation. Price influences smoking behavior; however, the majority of smokers are taking advantage of readily available venues where less expensive, untaxed cigarettes are sold. This may undermine the public health benefit of higher prices and cause lost revenue to state and local governments.     

Flesh colour dominates consumer preference for chicken

Existing research investigating interactions between visual and oral sensory cues has tended to use model food systems. In contrast, this study compared product quality assessments of corn-fed and wheat-fed chicken products among persons recruited in Northern Ireland. Three approaches have been adopted to investigate the effect of colour upon consumer choice of chicken: sensory assessment under normal lighting; focus group discussion; and sensory assessment under controlled lighting conditions. Initial consumer sensory assessment indicated that wheat-fed chicken was perceived to be tenderer and to have a more intense flavour than that which was corn-fed. Qualitative enquiry discerned that this was because consumers perceived the yellow colour of corn-fed chicken negatively. Yellow-coloured corn-fed chicken was therefore again compared with wheat-fed chicken in terms of flavour, texture and overall liking with the flesh colour disguised by means of controlled lighting. Quality ratings for corn-fed chicken were more positive when the yellow flesh colour was disguised, with corn-fed chicken judged to be tenderer than wheat-fed chicken and more flavoursome. This study illustrates the importance of using a combination of methods to gain insight into interactions between different sensory modalities in consumer quality judgements and adds to previous research on the importance of colour upon consumer choice of real foods.     

Demonstrations of the influence of the eating environment on food acceptance

In two independent demonstrations, pre-prepared food was served in different environments: first, identical prepared meals were served in both a training restaurant and in a student cafeteria; second, a prepared main dish was served in a food science laboratory class, and as part of an entire meal in two student cafeterias and in a training restaurant. In the training restaurants and in the student cafeterias, people selected and paid for their meals. The acceptability ratings of the food served varied across the three different environments in the following order: restaurant>laboratory>cafeteria. Differences in acceptance were attributed to contextual effects and the expectations they produce, actual product differences, and a number of possible covariates. Ratings of sensory attributes tended to mirror the acceptability effects. The difficulty of comparing contexts within actual food service systems is discussed.     

Nutrients and Antinutrients in Peanut Greens

The use of young peanut leaves as a green vegetable will increase utilization of the plant and reduce production wastes that will have to be recycled in an enclosed environment such as the controlled ecological life support system (CELSS) of a space station. In CELSS, plant wastes have to be transformed into an edible or reusable form or into a compact and possibly lighter form for eventual return to earth. Young leaves from an improved Spanish variety and Georgia Red grown in greenhouse beds and from Georgia Red grown using a nutrient film technique were analyzed to determine the nutritional quality of the peanut greens, including protein, fat, ash, total dietary fiber, mineral (Ca, Fe, K, Mg, Na, and Zn), vitamin (ascorbic acid, carotene, and thiamine), oxalic and tannic acid, and trypsin and chymotrypsin inhibitor content. Although differences in the nutrient and antinutrient concentrations due to variety and production method were observed, the levels were similar to those of other leafy vegetables. Oxalic and tannic acid concentrations were reduced by blanching. Compared to those of collard greens, the sensory evaluation ratings of peanut greens for appearance, tenderness, and acceptability were lower, but they were similar for flavor.