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Due to increased consumer demand for appealing healthy foods, there is a rising global trend of developing nutritious commercial yoghurts with attractive sensory attributes. The success of formulating a food product is dependent not only on improving human health systems but also its palatability. Yoghurts fortified with plant-based foods (fruits and spices) have been acceptable in the market, but there are minimal products with vegetables and root crops such as orange sweet potato. The present study evaluated the sensory profile and consumer preference of novel probiotic yoghurts enriched with provitamin A (beta carotene) rich orange sweet potato (OSP). Milk was fermented using commercial mixed probiotic yoghurt starter cultures [Christian Hansen, Denmark, ABT 12 with Lactobacillus acidophilus (LA-5), Streptococcus thermophilus (TH-4) and Bifidobacterium animalis subsp. lactis (BB12)]. The resulting yoghurts were enriched with purees from two different varieties of OSP tubers (Tainung or SPK 004) at 15 and 25 % (w/v) concentrations. Sensory profiling of the formulated yoghurt was conducted using 9 trained panelists at University of Reading, Sensory Science Center, UK. Consumer acceptability of the formulated yoghurts was assessed by scoring questionnaire with 5 modality attributes using 9-point hedonic scale while intent to purchase by 5-point hedonic scale at Karatina community, Kenya. The panelists reported 26 quantitative descriptive sensory attributes significantly different (p Key words: Orange sweet potato, Probiotic yoghurt, sensory profile, Consumer acceptability, Fortification, INTRODUCTION Commercial yoghurts produced by fermentation of milk using Streptococcus thermophillus and Lactobacillus delbrukii subsp. bulgaricus as starter cultures have become popular more than any other fermented milk due to [...]

The food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for consumer satisfaction because of the consequent effects on both the multimodal sensory experience of the product and the extent to which satiety post‐ingestion meets expected satiety. Recognising that this complex problem requires an interdisciplinary approach, the Mouth‐Gut‐Brain project brought together academic expertise in food and sensory science, the psychology of appetite and the biophysics of food microstructure, with the support of seven industry partners, to develop novel, innovative approaches to enable successful reformulation of fat in a snack context. The project recognised the multifaceted nature of fat perception, and how it affects the psychological and physiological responses to consumption and ingestion. The outcomes of the research programme, comprising the characterisation of sensory and satiety responses of volunteers in the context of two novel fat‐reduced snack products, will be published over the next year and will help inform future novel approaches to fat reduction. [ABSTRACT FROM AUTHOR]

Sweetness is generally a desirable taste, however consumers can be grouped into sweet likers and dislikers according to optimally preferred sucrose concentrations. Understanding the levels of sweetness in products that are acceptable and unacceptable to both consumer groups is important to product development and for influencing dietary habits. The concentrations at which sucrose decreases liking (the rejection threshold; RjT) in liquid and semi-solid matrices were investigated in this study. Thirty six consumers rated their liking of 5 sucrose aqueous solutions; this identified 36% sweet likers (SL) whose liking ratings increased with increasing sucrose and 64% sweet dislikers (SD) whose liking ratings decreased above 6% (w/v) sucrose. We hypothesized that SL and SD would have different RjT for sucrose in products. This was tested by preparing 8 levels of sucrose in orange juice and orange jelly and presenting each against the lowest level in forced choice preference tests. In orange juice, as sucrose increased from 33 g/L to 75 g/L the proportion of people preferring the sweeter sample increased in both groups. However, at higher sucrose levels, the proportion of consumers preferring the sweet sample decreased. For SD, a RjT was reached at 380 g/L, whereas a significant RjT for SL was not reached. RjT in jelly were not reached as the sweetness in orange jelly was significantly lower than for orange juice (p < 0.001). Despite statistically significant differences in rated sweetness between SL and SD (p = 0.019), the extent of difference between the two groups was minor. The results implied that sweet liker status was not substantially related to differences in sweetness perception. Self-reported dietary intake of carbohydrate, sugars and sucrose were not significantly affected by sweet liker status. However the failure to find an effect may be due to the small sample size and future studies within a larger, more representative population sample are justifiable from the results of this study. [ABSTRACT FROM AUTHOR]

Taxonomic free sorting ( TFS) is a fast, reliable and new technique in sensory science. The method extends the typical free sorting task where stimuli are grouped according to similarities, by asking respondents to combine their groups two at a time to produce a hierarchy. Previously, TFS has been used for the visual assessment of packaging whereas this study extends the range of potential uses of the technique to incorporate full sensory analysis by the target consumer, which, when combined with hedonic liking scores, was used to generate a novel preference map. Furthermore, to fully evaluate the efficacy of using the sorting method, the technique was evaluated with a healthy older adult consumer group. Participants sorted eight products into groups and described their reason at each stage as they combined those groups, producing a consumer-specific vocabulary. This vocabulary was combined with hedonic data from a separate group of older adults, to give the external preference map. Taxonomic sorting is a simple, fast and effective method for use with older adults, and its combination with liking data can yield a preference map constructed entirely from target consumer data. Practical Applications Generating diagnostic sensory data directly from target consumers is a challenge in sensory science. Taxonomic free sorting ( TFS) is a new and efficient sorting technique that aims to determine the sensory characteristics of products that are important to specific consumer cohorts. The hierarchical stages of TFS gives a better indication of the similarities and differences of a sample set and in this study was combined with consumer hedonic data to generate a preference map. In this study the attributes of the products assessed were provided directly by older consumers, without the need for training or prompting. TFS is a quick and effective method to give clear guidance of positive and negative characteristics of products according to the target consumer, as well as involving the specific consumer audience throughout the testing process. [ABSTRACT FROM AUTHOR]

Abstract: Oral nutrition supplements (ONS) are routinely prescribed to those with, or at risk of, malnutrition. Previous research identified poor compliance due to taste and sweetness. This paper investigates taste and hedonic liking of ONS, of varying sweetness and metallic levels, over consumption volume; an important consideration as patients are prescribed large volumes of ONS daily. A sequential descriptive profile was developed to determine the perception of sensory attributes over repeat consumption of ONS. Changes in liking of ONS following repeat consumption were characterised by a boredom test. Certain flavour (metallic taste, soya milk flavour) and mouthfeel (mouthdrying, mouthcoating) attributes built up over increased consumption volume (p ⩽0.002). Hedonic liking data from two cohorts, healthy older volunteers (n =32, median age 73) and patients (n =28, median age 85), suggested such build-up was disliked. Efforts made to improve the palatability of ONS must take account of the build up of taste and mouthfeel characteristics over increased consumption volume. [ABSTRACT FROM AUTHOR]

Background and Purpose: Theoretically, three alpha(1)-adrenoceptor subtypes can interact at the signalling level to alter vascular contraction or at the molecular level to alter each other's cellular location. The alpha(1A/B)-adrenoceptor knockout mouse (alpha(1A/B)-KO) was used to study the isolated alpha(1D)-adrenoceptor to consider these potential interactions in native tissue.Experimental Approach: Pharmacological analysis of carotid and mesenteric arteries employed wire myography and fluorescent ligand binding (alpha(1)-adrenoceptor ligand BODIPY FL-prazosin, QAPB).Key Results: alpha(1A/B)-KO carotid had clear alpha(1D)-adrenoceptor-induced contractions. In WT carotid alpha(1D)-adrenoceptor dominated but all three alpha(1)-subtypes participated. alpha(1A/B)-KO mesenteric had alpha(1D)-adrenoceptor responses with high sensitivity and small maximum, explaining how alpha(1D)-adrenoceptor could determine agonist sensitivity in WT. In both arteries alpha(1A/B)-KO fluorescence levels were reduced but pharmacologically more consistent with 'pure'alpha(1D)-adrenoceptors. alpha(1D)-Adrenoceptor binding in alpha(1A/B)-KO was observed on the cell surface and intracellularly and was present in a high proportion of smooth-muscle cells in both strains, regardless of artery type.Conclusions and Implications: 'Pure'alpha(1D)-adrenoceptor pharmacology in alpha(1A/B)-KO provides a quantitative standard. Functionally, the alpha(1D)- and alpha(1A)-adrenoceptors produce additive responses and do not significantly compensate for each other. alpha(1D)-Adrenoceptor contributes to sensitivity even in resistance arteries. In alpha(1A/B)-KO, the loss of alpha(1A)- and alpha(1B)-adrenoceptors is reflected by a general decrease in fluorescence, but similar binding distribution to WT indicates that the alpha(1D)-adrenoceptor location in native smooth-muscle cells is not influenced by other alpha(1)-adrenoceptors. Equivalent levels of receptors did not correspond to equivalent responses. In conclusion, alpha(1)-subtypes do not interact but provide independent alternative signals for vascular regulation. [ABSTRACT FROM AUTHOR]

Background and Purpose: Mesenteric and carotid arteries from the alpha(1B/D)-adrenoceptor knockout (alpha(1B/D)-KO) were employed to isolate alpha(1A)-adrenoceptor pharmacology and location and to reveal these features in the wild-type (WT) mouse.Experimental Approach: Functional pharmacology by wire myography and receptor localization by confocal microscopy, using the fluorescent alpha(1)-adrenoceptor ligand BODIPY FL-Prazosin (QAPB), on mesenteric (an 'alpha(1A)-adrenoceptor' tissue) and carotid (an 'alpha(1D)-adrenoceptor' tissue) arteries.Key Results: Alpha(1B/D)-KO mesenteric arteries showed straightforward alpha(1A)-adrenoceptor agonist/antagonist pharmacology. WT had complex pharmacology with alpha(1A)- and alpha(1D)-adrenoceptor components. alpha(1B/D)-KO had a larger alpha(1A)-adrenoceptor response suggesting compensatory up-regulation: no increase in fluorescent ligand binding suggests up-regulation of signalling. alpha(1B/D)-KO carotid arteries had low efficacy alpha(1A)-adrenoceptor responses. WT had complex pharmacology consistent with co-activation of all three subtypes. Fluorescent binding had straightforward alpha(1A)-adrenoceptor characteristics in both arteries of alpha(1B/D)-KO. Fluorescent binding varied between cells in relative intracellular and surface distribution. Total fluorescence was reduced in the alpha(1B/D)-KO due to fewer smooth muscle cells showing fluorescent binding. WT binding was greater and sensitive to alpha(1A)- and alpha(1D)-adrenoceptor antagonists.Conclusions and Implications: The straightforward pharmacology and fluorescent binding in the alpha(1B/D)-KO was used to interpret the properties of the alpha(1A)-adrenoceptor in the WT. Reduced total fluorescence in alpha(1B/D)-KO arteries, despite a clear difference in the functionally dominant subtype, indicates that measurement of receptor protein is unlikely to correlate with function. Fewer cells bound QAPB in the alpha(1B/D)-KO suggesting different cellular phenotypes of alpha(1A)-adrenoceptor exist. The alpha(1B/D)-KO provides robust assays for the alpha(1A)-adrenoceptor and takes us closer to understanding multi-receptor subtype interactions. [ABSTRACT FROM AUTHOR]

The objective was to compare the assessment of beef produced in Ireland from a 19-month bull or a 24-month steer dairy beef production system by consumers in Ireland (Cork) and the United Kingdom (Belfast and Reading). Carcass sides were suspended by the Achilles tendon or by the pelvic bone and 21-d aged longissimus muscle assessed using Meat Standards Australia protocols. Carcass weight and classification were similar for bulls and steers. Consumers in Belfast and Cork rated aroma liking, tenderness, juiciness, overall liking and the composite meat quality score (MQ4) similarly, but lower (P < 0.05) than consumers in Reading. Consumers in Belfast and Cork rated flavour liking similarly as did consumers in Cork and Reading, but consumers in Reading rated flavour liking higher (P < 0.05) than consumers in Belfast. Muscle from steers had higher scores for aroma liking, flavour liking, overall liking and MQ4 scores than bulls (P < 0.05). On average, pelvic suspension increased (P < 0.05) the scores for aroma liking and flavour liking compared with conventional suspension but increased (P < 0.05) tenderness, juiciness, overall liking and MQ4 scores only in bulls. Consumers in Reading rated striploin from the traditional Achilles tendon-suspended steers similarly to striploin from pelvic-suspended bulls (MQ4 score of 71.8 and 68.2, respectively). Beef from the latter system could replace the traditional steer beef in this market, thereby benefiting the beef producer and the environment. [ABSTRACT FROM AUTHOR]

This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. "Willingness to pay" (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak. Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins. [ABSTRACT FROM AUTHOR]

Abstract: Currently UK fruit and vegetable intakes are below recommendations. Bread is a staple food consumed by approximately 95% of adults in western countries. In addition, bread provides an ideal matrix by which functionality can be delivered to the consumer in an accepted and convenient food. Therefore, enriching bread with vegetables may be an effective strategy to increase vegetable consumption. This study evaluated bread enriched with red beetroot, carrot with coriander, red pepper with tomato or white beetroot (40g vegetable per 100g) compared to white control bread (0g vegetable) for consumer acceptance. Consumers (n =120) rated their liking of the breads overall, as well as their liking of appearance, flavour and texture using nine-point hedonic scales. Product replacement and purchase intent of the breads were rated using five-point scales. The effect of providing consumers with health information about the breads was also evaluated. There were significant differences in overall liking (P <0.0001), as well as liking of appearance (P <0.0001), flavour (P =0.0002) and texture (P =0.04), between the breads. However, the significant differences resulted from the red beetroot bread which was significantly (P <0.05) less liked compared to control bread. There were no significant differences in overall liking between any of the other vegetable-enriched breads compared with the control bread (no vegetable inclusion). The provision of health information about the breads did not increase consumer liking of the vegetable-enriched breads. In conclusion, this study demonstrated that vegetable-enriched bread appeared to be an acceptable strategy to increase vegetable intake, however, liking depended on vegetable type. [Copyright &y& Elsevier]

Oral nutritional supplement drinks (ONS) are beverages high in dairy proteins that are prescribed to individuals at risk of malnutrition. Consumption of ONS is poor in elderly care facilities, with patients commenting that the sensory attributes of these drinks reduce their enjoyment and willingness to consume. Mouth drying is an attribute of ONS found to build with repeated consumption, which may further limit liking of these products. This study investigated the sources of drying sensations by sequential profiling, with a trained sensory panel rating a range of model milk systems and ONS over repeated sips and during after-effects. Sequential profiling found that fortification of milk with both caseinate and whey protein concentrate significantly increased the perception of mouth drying over repeated consumption, increasing by between 35 and 85% over consumption of 40 mL. Enrichment of ONS with either whey protein concentrate or milk protein concentrate to a total protein content of 8.7% (wt/wt) resulted in whey and casein levels of 4.3:4.4% and 1.7:7.0% respectively. The product higher in whey protein was substantially more mouth drying, implying that whey proteins may be the most important contributor to mouth drying in ONS. However, efforts to mask mouth drying of protein-fortified milk by increasing sweetness or fat level were unsuccessful at the levels tested. Increasing the viscosity of protein-fortified milk led to a small but significant reduction in mouth drying. However, this approach was not successful when tested within complete ONS. Further analysis is required into the mechanism of protein-derived mouth drying to mask negative sensations and improve the enjoyment and consumption of protein-rich ONS. [ABSTRACT FROM AUTHOR]

• We compared food neophobia (FN) across Europe using a child-friendly tool. • The ICFNS is a robust and efficient tool to measure FN in European young consumers. • The tool was able to detect cross-national differences in FN. • FN is linked to lower consumption of fresh fruits, vegetables, seeds and nuts, and wholegrain products. • The tool can be useful in interventions aiming to change FN related behaviors among children. Food neophobia (FN) has been extensively explored, especially in children. However, very few studies have compared this food behavior in children from different countries. Considering the clear diversity between European countries in feeding practices and food consumption, it is important to deepen the understanding of cross-national differences in child FN. The aim of this study was to explore and compare FN in five European countries (Finland, Italy, Spain, Sweden and UK) using a food neophobia scale specifically designed for children. Five hundred and twenty-nine children (54% girls) aged 9–12 years were recruited from schools in each country and were asked to complete the Italian Child Food Neophobia Scale (ICFNS, Laureati, Bergamaschi et al., 2015), which was translated into each respective language. Parents (n ≈ 300) completed a food consumption frequency questionnaire for their child, and provided background information. Reliability of the tool was assessed through internal consistency and temporal stability. Total internal consistency was 0.76. When calculated by country, internal consistency was satisfactory (Cronbach's alpha >0.70) for all countries. FN was negatively associated to fruit and vegetable consumption, liking of wholegrain biscuits, and timing of introduction of semi-solid food. There were small but significant cross-national differences in FN with British and Swedish children being the most neophobic and significantly higher in FN than Finnish children, who were the most neophilic. Results indicate that the tool can be successfully used in all the tested countries with children in the age range of 9–12 years. The tool can be useful to measure the effects of interventions aiming at changing food behaviors, such as reducing FN, among children. [ABSTRACT FROM AUTHOR]

• We developed a child-friendly tool to explore individual differences in texture preferences. • The tool was child-friendly, culturally appropriate and had high test-retest reliability. • The tool identified country-related differences. • The tool identified segments of children with different texture preferences (hard- vs. soft-likers). • Hard-likers were less neophobic and consumed more healthy food than soft-likers. Texture has an important role in children's acceptance and rejection of food. However, little is known about individual differences in texture preference. The aim of this study was to develop and validate a child-friendly tool to explore individual differences in texture preferences in school-aged children from six European countries (Austria, Finland, Italy, Spain, Sweden and United Kingdom). Six hundred and ten children aged 9–12 years and their parents participated in a cross-sectional study. Children completed the Child Food Texture Preference Questionnaire (CFTPQ) and a Food Neophobia Scale (FNS). The CFTPQ consisted in asking children to choose the preferred item within 17 pairs of pictures of food varying in texture (hard vs. soft or smooth vs. lumpy). Children also evaluated all food items for familiarity. Parents completed the CFTPQ regarding their preferred items, a food frequency questionnaire for their child, and provided background information. For a subset of children, a re-test was done for the CFTPQ and FNS to assess reliability. The results showed that the tool was child-friendly, had high test-retest reliability, and identified country-related differences as well as segments of children with different texture preferences (hard- vs. soft-likers). These segments differed in consumption frequency of healthy foods, and in food neophobia. [ABSTRACT FROM AUTHOR]