Search

The influence of different contents of maltodextrin and whey protein isolate was investigated in the coffee foam, drying kinetics, sensory acceptance of cappuccinos (added of instant coffee) and so...

The objective of this study was to evaluate the acceptability of liqueur based on its sensory profile, physicochemical composition and presence of the volatile compounds responsible for the aroma of the banana and banana liqueur. Sensory acceptance was conducted to investigate the effect of alcohol content of the extracting solution on produced liqueurs. In addition, liqueurs were elaborated using different contents of alcohol and sugar, which were evaluated as for pH, soluble solids, refractive index, density, absorbance, colorimetric parameters, besides the sensory analysis to judge the overall impression and the purchase intention of the products. A sensory characterization of the samples was performed by the Optimized Descriptive Profile (ODP) method. The volatile compounds were determined by solid phase microextraction and injected into the gas chromatograph coupled to the mass spectrometer. Adjusted models showed that the alcohol content of 61.87 °GL of the extractive solution and alcohol (17.29 °GL) and sugar (289.89 g L−1) content of the final product may show greater acceptance and intention to purchase banana liqueur. In the ODP, the samples differed based on their adherence, alcoholic aroma, alcoholic taste and sweet taste. Volatile compounds characterized as esters were found on the banana and liqueur.

Consumer demand for food similar to one unprocessed has justified new studies seeking reduced changes in its physicochemical characteristics, the sensory acceptance and the microbiological safety. Irradiation increases the shelf life of foods, according to data in the literature. This study evaluated possible changes during the storage of non-irradiated and irradiated strawberries, the last treated at doses of 1, 2, 3 and 4 kGy, all of them stored at 8 ± 1 °C. The pH, total titratable acidity, ascorbic acid content, weight loss, firmness, the microbiota of natural contaminants and sensory acceptance of strawberries were analyzed. Influence of radiation dose and storage period on the physicochemical characteristics, microbiological quality and sensory acceptance of strawberries were observed. Although control strawberry presented better results for the ascorbic acid content, for firmness and for weight loss, it should be emphasized the effect of irradiation on inactivating mesophilic aerobics and markedly reducing of molds and yeasts. In addition, irradiated strawberries at 2 kGy presented the same hedonic mean on acceptance tests during 12 days of storage. It is suggested to use the 2 kGy dose as an alternative for strawberry conservation, since only minor changes were observed in the product during the 12 days of storage and it was the treatment that obtained better microbiological quality and maintenance of sensory acceptance during the storage period studied. Therefore, irradiation is a method that may be a substitute and could be used along with conventional methods, providing strawberries quality with a longer shelf life.

This study aimed to examine the neophobia, knowledge, thoughts, and opinions related to food irradiation among consumers living in a small city in Brazil through the application of a behavioral and sociodemographic questionnaire. It was found that the 271 respondents had little knowledge about the process of food irradiation and had low intent to purchase irradiated food; several consumers associated irradiated food with radioactivity and cancer. Individuals with better knowledge about irradiation and those who are young, single, did not live with children, and had higher levels of education and higher monthly family incomes were more likely to buy irradiated foods than others. These results describe the profile of potential consumers of irradiated foods and the knowledge, thoughts and opinions of the residents of a small city relative to food irradiation. This data could assist industries that irradiate foods to adopt strategies that ensure greater acceptance of their products.

The expectation error occurs when the evaluator has previous information about the test and/or product and detects attributes/differences based on this knowledge. This can happen in the Hedonic Threshold Methodology (HTM): consumers can start to recognize the stimulus and become more critical in subsequent evaluations. In the original protocol, in the first acceptance test sessions, the stimulus samples most similar to the control are presented and the intensity is progressively changed until the last session. A possible way to minimize this effect may be the random presentation, therefore, the aim of this study was to investigate whether the values of the hedonic thresholds are altered by the random presentation of the stimulus samples. For this, HTM was applied to reduce sucrose in grape nectar, using 120 consumers for each protocol: “similar to different” (from the stimulus most similar to the control to the most different), “different to similar” (from the sample stimulus more different from the control to the more similar) and random (for each consumer). The “different to similar” protocol is not recommended, as it results in inaccurate hedonic thresholds, due to fatigue or sensory adaptation. The “similar to different” and random protocols can be used, as they make it possible to obtain accurate thresholds. However, the random protocol was the one that resulted in more accurate thresholds, probably due to the minimization of expectation, which may be desirable or undesirable, depending on the application. It is suggested that, for the other threshold methodologies, random presentation could be used, however, further studies are required to confirm.

Among non-sensory characteristics, package labeling and music may influence beer consumers’ attitudes and behaviors. The present study sought to evaluate the influence of these characteristics on sensory acceptance and intent to purchase craft beer (Summer Ale) and industrial beer (American Lager), both produced in Brazil. Song 1 was from the acoustic pop rock genre and song 2 from the sertanejo universitario 1 genre. Sessions were conducted with 74 consumers under the following conditions: blind test, test in the presence of the songs, test in the presence of the package and test in the presence of both non-sensory characteristics together. Under many studied conditions, industrial beer showed better evaluation scores than craft beer. Music positively influenced the beer ratings. The label positively influenced acceptance scores and intent to purchase craft beer, while for industrial beer it tended to cause a negative impact. The presence of either song, along with the label, positively influenced the acceptance and intent to purchase craft beer. This study demonstrates to the R&D sector of craft and industrial breweries that they can use the influence of these non-sensory characteristics in the elaboration of new labels, and to use the influence of songs on consumer acceptance so they can offer products with more added value to the market.

This paper aims to provide a broad view of how contemporary foods have altered the conception of comfort foods. Can ‘green’ foods be comfort foods? Moreover, are modern trends producing new comfort foods? To answer these questions, we conducted qualitative research which included semi-structured interviews with 20 Brazilian participants. It was shown that cultural predilections, health concerns, self-awareness, past experiences, familiarity, satiety, and taste may explain why comfort food preferences vary from healthy to unhealthy foods, and from traditional to modern foods. The psychological manifestation of comfort was shown to be more closely related to a sense of morality where healthier foods were concerned. A desire for novelty may explain a growing desire for contemporary foods as a way to escape a sense of routine or boredom in taste experiences. We suggest considering contemporary foods to be comfort foods mimics which elicit similar emotional effects in different contexts.

In several situations it is desired to simultaneously alter the intensities of two food stimuli without affecting acceptance or causing sensory rejection. However, at present it is only possible to determine sensory thresholds by varying just one stimulus at a time. The objective of this study was to propose a new methodology, the Hedonic Thresholds Methodology Varying Two Stimuli (HTM2s), which allows for determining the compromised acceptance threshold and the hedonic rejection threshold by simultaneously varying the intensities of two stimuli in a food. For this purpose, the central composite rotatable design was used, with response surface graphs, obtaining the equations that allow for calculating the different intensity combinations of the two stimuli that result in the beginning of compromised acceptance (CAT) and the beginning of sensory rejection (HRT) of the product. It was found that by adding 0.96% garlic powder only to reduce the hamburger sodium concentration from 0.827% to 0.2504%, sensory acceptance of the product began to deteriorate; and when adding 0.9907% garlic powder, only for reducing the sodium content from 0.827% to 0.1319%, sensory rejection of the hamburger begins to occur. In addition, a new sensory threshold is proposed, the favored acceptance threshold (FAT), defined as the stimulus intensity at which significant improvement in sensory acceptance of the product begins to occur. It was also found that by adding 0.96% garlic powder it is possible to reduce the sodium content from 0.827% to 0.3707% and improve the sensory acceptance of the product.

portuguesEste estudo avaliou o efeito de diferentes concentracoes de farinha de yacon (Smallanthus sonchifolia) sobre as caracteristicas fisico-quimicas, microbiologicas e sensoriais de quatro formulacoes de mortadelas (F1, F2, F3 e controle) preparadas com carne de ovinos, gordura suina e aditivos. Todas as formulacoes atenderam aos padroes fisico-quimicos e microbiologicos definidos nas regulamentacoes para producao de mortadela no Brasil. As formulacoes controle e F1 obtiveram as melhores pontuacoes de aceitacao, em comparacao com F2 e F3. Os julgadores declararam intencao de compra favoravel para as formulacoes controle, F1 e F2. Os resultados mostram que a mortadela de carne ovina suplementada com farinha de yacon e uma alternativa promissora na fabricacao de produtos carneos mais saudaveis. Palavras-chave: ovinos; mortadela; Smallanthus sonchifolia EnglishThis study evaluated the effect of different yacon meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacon meal is a promising alternative in the manufacture of healthier meat products. Key words: mutton; mortadella; Smallanthus sonchifolia

A portion of the food industry is not reducing sodium concentrations in their products due to the risk of losing the sensory acceptance of their final products. In this context, the aim of the present study was to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) of sodium concentration in hamburger meat. Furthermore, these thresholds were also determined by targeting sensory attributes (aroma, texture, flavor, and overall impression). The reduction in sodium concentration led to a shift in the acceptances of flavor (CATf = 0.631%), aroma (CATa = 0.630%), overall impression (CAToi = 0.601%) and texture (CATt = 0,482%). This depreciation, however, did not result in sensory rejection of the hamburger aroma and texture . On the other hand, a sensory rejection started to occur for both flavor and overall impression when the sodium concentration reached values of 0.170% and 0.014%, respectively. CAT and HRT directional determinations were found to provide useful information for food industries. This indicates the acceptance and rejection of each of the aforementioned attributes that are those most affected by stimulus variation (sodium reduction). Moreover, the reported outcome should stimulate sodium reduction in foods.