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Assessing consumer acceptability of Composite Cassava (<i>Manihot esculenta</i>) Bread

Food and Nutrition Sciences 2020年第11期11卷 990-1002页

作者： Gilbert Owiah Sampson Faculty of Vocational Education University of Education Winneba Kumasi Ghana

Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. The aim of the study was to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4 × 3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour + 80% wheat flour and D = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was significant

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Comparative Analysis of Three Types of Peaches:Identification of the Key Individual Characteristic Flavor Compounds by Integrating consumers' acceptability with Flavor Quality

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Horticultural Plant Journal 2017年第1期3卷 1-12页

作者： XI Wanpeng ZHENG Qiao LU Juanfang QUAN Junping College of Horticulture and Landscape Architecture Southwest University Agricultural College Shihezi University Key Laboratory of Horticulture Science for Southern Mountainous Regions Ministry of Education Chongqing Nanshan Botanical Garden

In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography(HPLC) and gas chromatography–mass spectrometry(GC–MS) and their key individual characteristic flavor compounds were identified by multivariate analysis integrated with consumers' evaluation. No significant differences in sugar and organic acid were observed between 3 types of peaches. In hierarchical clustering analysis(HCA) and principal component analysis(PCA)models, 3 types of peaches could not be differentiated by sugars or organic acids, but could be identified completely by aroma volatiles or by flavor compounds. A partial least squares regression(PLSR) model revealed that the key individual characteristic volatiles in nectarine, honey peach, and flat peach are C9 compounds and terpenic compounds, norisoprenoids and C6 compounds, and benzaldehyde, γ-decalactone, andδ-dodecalactone, respectively. These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches.

关键词： peach sugar organic acid aroma volatile flavor consumer acceptability

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Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

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Food and Nutrition Sciences 2023年第7期14卷 670-686页

作者： Sarah N. Mulwa Symon M. Mahungu Benard K. Muinde Department of Dairy Food Science and Technology Egerton University Njoro Kenya

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

关键词： consumer acceptability Ice Cream Non-Dairy Sensory Properties Soursop Puree

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Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt

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Food and Nutrition Sciences 2020年第6期11卷 442-456页

作者： Manuela Tobil Courage Y. Deh Jacob K. Agbenorhevi Gilbert O. Sampson Fidelis M. Kpodo Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana Faculty of Vocational Education University of Education Kumasi Ghana Department of Nutrition and Dietetics University of Health and Allied Sciences Ho Ghana

The objective of this work was to investigate the effect of okra pectin from two genotypes (asha and agbagoma) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentrations (w/w pectin to milk powder ratios) of 0.2%, 0.4% and 0.6% were used in the yoghurt preparation and its water holding capacity, titratable acidity and pH were analyzed against a control (0.0% pectin) weekly for a month. Consumer acceptability tests for the yoghurt samples were carried out using 50 untrained panellists on a 7-point hedonic scale. Total aerobic microorganisms present in the most preferred samples were enumerated over a four-week period. Results indicated that samples containing 0.2% asha pectin were most preferred by panelists. Water holding capacity varied significantly with those containing asha pectin higher than agbagoma counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period

关键词： Okra Pectin Yoghurt Syneresis consumer acceptability

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