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Wu MS, Taylor C, Zahradka P, Arntfield S. Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7829-7835. [PMID: 37459467 DOI: 10.1002/jsfa.12863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/04/2023] [Accepted: 07/14/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chronically elevated blood glucose leads to development of prediabetes and type 2 diabetes, as well as increased risk for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. RESULTS SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo glycemic index (GI) values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the area under the curve of starch hydrolysis in vitro. The best correlations (r > 0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. CONCLUSIONS Incorporating SP into corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products and, in particular, the comparison of multiple items during food product development. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mingjue Shirley Wu
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Carla Taylor
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Susan Arntfield
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Báez-Aguilar ÁM, Arámbula-Villa G, Prinyawiwatkul W, López-Espíndola M, Ramírez-Rivera EJ, Contreras-Oliva A, Herrera-Corredor JA. Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf-life of corn tortilla. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:688-695. [PMID: 34173240 DOI: 10.1002/jsfa.11399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 06/02/2021] [Accepted: 06/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The objective of the study was to evaluate the physicochemical characteristics and shelf-life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium hydroxide. Detection thresholds were used to determine the maximum preservative concentration and calcium hydroxide. Physicochemical characterization and sensory evaluation were used to determine the stability and sensory shelf-life of tortillas. RESULTS Control, calcium hydroxide, calcium hydroxide + fumaric acid, calcium hydroxide + glycerol, calcium hydroxide + propylene glycol, and calcium hydroxide + sodium benzoate treatments had rounded half-lives of 1, 2, 1, 2, 2, and 2 days respectively. Glycerol combined with calcium hydroxide resulted in tortillas with lower pH variations over time. Mold presence was the critical attribute causing tortilla rejection. CONCLUSION The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ángeles M Báez-Aguilar
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados- Campus Córdoba, Córdoba, Mexico
| | - Gerónimo Arámbula-Villa
- Centro de Investigación y de Estudios Avanzados del I.P.N, Unidad Querétaro, Querétaro, Mexico
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - Mirna López-Espíndola
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados- Campus Córdoba, Córdoba, Mexico
| | | | - Adriana Contreras-Oliva
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados- Campus Córdoba, Córdoba, Mexico
| | - José A Herrera-Corredor
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados- Campus Córdoba, Córdoba, Mexico
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Maruyama S, Lim J, Streletskaya NA. Clean Label Trade-Offs: A Case Study of Plain Yogurt. Front Nutr 2021; 8:704473. [PMID: 34395498 PMCID: PMC8360858 DOI: 10.3389/fnut.2021.704473] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 06/28/2021] [Indexed: 11/13/2022] Open
Abstract
Consumer demand for clean label has risen in recent years. However, clean label foods with simple and minimalistic ingredient lists are often expensive to produce and/or may possess less desirable sensory qualities. Accordingly, understanding consumer preferences regarding the clean label trend would be of great interest to the food industry. Here we investigate how ingredient lists and associated sensory quality descriptions may influence consumer preferences using a hypothetical choice experiment. In particular, we test the impacts of four common stabilizers (carrageenan, corn starch, milk protein concentrate, and pectin) and textural characteristics on preferences and willingness to pay for plain yogurt. A total of 250 yogurt consumers participated in the study. The results of a mixed logit analysis suggest that clean labeling significantly increases the likelihood of consumer choice, while poor texture reduces consumer choice. More importantly, the negative impact of poor texture seems to be less significant for clean label yogurts compared to that for yogurts with longer ingredient lists. Among all stabilizers, corn starch in particular has a significant negative impact on consumer choice. The estimated average consumer willingness to pay for clean labels is between $2.54 and $3.53 for 32 oz yogurt formulations. Furthermore, clean labels minimize the negative impact of textural defects with consumers willing to pay an estimated premium of $1.61 for the family size yogurt with a simple ingredient list. Results of latent class modeling reveal two classes of consumers with similar patterns of demand who prefer clean labels and, on average, would rather purchase a yogurt with a textural defect than opt out of purchasing a yogurt entirely. Implications for the food industry are discussed.
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Affiliation(s)
- Sara Maruyama
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Nadia A Streletskaya
- Department of Applied Economics, Oregon State University, Corvallis, OR, United States
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Seo GG, Lee CL, Park SH, Lee SH, Seo WH, Kim JW, Hong JH. Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef). Food Sci Biotechnol 2021; 30:77-86. [PMID: 33552619 DOI: 10.1007/s10068-020-00848-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/26/2020] [Accepted: 11/04/2020] [Indexed: 10/22/2022] Open
Abstract
As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers' perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.
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Affiliation(s)
- Ga-Gyeong Seo
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Cho-Long Lee
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Sang-Hee Park
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Soo-Hyun Lee
- Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Won-Ho Seo
- Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do 13403 Korea
| | - Ji-Wook Kim
- Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do 13403 Korea
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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Santiago‐Cruz IA, Jesús Ramírez‐Rivera E, López‐Espíndola M, Hidalgo‐Contreras JV, Prinyawiwatkul W, Herrera‐Corredor JA. Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups. J SENS STUD 2021. [DOI: 10.1111/joss.12638] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Emmanuel Jesús Ramírez‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz Mexico
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Yucatán Mexico
| | - Mirna López‐Espíndola
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Veracruz Mexico
| | | | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana USA
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Lentil sprouts: a nutraceutical alternative for the elaboration of bread. Journal of Food Science and Technology 2019; 57:1817-1829. [PMID: 32327792 DOI: 10.1007/s13197-019-04215-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2019] [Accepted: 12/11/2019] [Indexed: 10/25/2022]
Abstract
The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) were also performed. As well as the evaluation of the quality of flour and dough used to produce the bread and the acceptance of the germinated lentil bread with a population of 20 people with diabetes or with diabetic relatives It is shown that: (1) The amplitude of photoacoustic signal obtained by photoacoustic spectroscopy is modified as a function of the percentage of germinated lentil (GL) flour (0, 5 or 10%) add to the bread; being higher the photoacoustic amplitude to higher concentration of GL in the absorption band of 300-425 nm, which is related to higher content of phenols and flavonoids. (2) The contents of phenolic acids (Sinapinic, β- resorcylic, Chlorogenic and Ferulic) and flavonoids (Quercetin and Isorhamnetin) tended to increase in the germinated lentil bread with 10% concentration of germinated lentil flour with respect to the control bread (0% GL). (3) The addition of germinated lentils flour to 5 and 10% into wheat flour to produce bread with higher hardness and less cohesiveness than bread based on wheat flour only. The Falling number indicate that there is no significant difference between the control sample and the 5% GL flour, while in the 10% GL flour there was a reduction of 21 s, with respect to the control. The effect of the germinated lentil flour percentage on the pasting properties of the flours was significant between the control and 10% GL flour. In general, the quality of the dough and flour are modified due to the addition of germinates lentils, and this affectation increases with the increase in the concentration of GL. (4) The bread added with germinated lentil has sensory acceptance with a group of people with diabetes and/or diabetic relatives in their attributes in general. The obtained results thus support the production of wheat bread with mixed germinated lentils flour, as a nutraceutical option for human consumption.
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Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types. Foods 2019; 8:foods8110533. [PMID: 31683591 PMCID: PMC6915414 DOI: 10.3390/foods8110533] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/25/2019] [Accepted: 10/29/2019] [Indexed: 11/17/2022] Open
Abstract
Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers' behaviors related to tortillas and to evaluate the sensory, textural, and physico-chemical parameters of tortillas from the Tlazala region, Mexico. The sensory profile revealed that the artisanal ones had better parameters in terms of smell, taste, and appearance compared to the others. These results are consistent with consumers' preferences for tortillas made of maize grain instead of industrial corn flour. The sensory parameters and the physico-chemical and texture profile parameters varied with the maize type and manufacturing process. Our findings showed that the artisanal hand-made ones were more nutritious, followed by those mechanically made using maize grain, and finally by those mechanically made from industrialized corn flour. The results of this study may help processors to better understand the parameters of their products and people's preferences.
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García-Milon A, Martínez-Ruiz MP, Olarte-Pascual C, Pelegrín-Borondo J. Does the product test really make a difference? Evidence from the launch of a new wine. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Balderas‐López JM, Prinyawiwatkul W, Arámbula‐Villa G, Hernández‐Rosas F, Leyva‐Ovalle OR, Houbron EP, Herrera‐Corredor JA. Prevention of the development of polluting characteristics in cooking water residue from nixtamalisation of corn by removing solid lime particles. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juan Manuel Balderas‐López
- Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803‐4200 USA
| | - Gerónimo Arámbula‐Villa
- Centro de Investigación y de Estudios Avanzados del I.P.N Unidad Querétaro Libramiento Norponiente No. 2000 Fracc. Real de Juriquilla Querétaro Qro C.P. 76230 Mexico
| | - Francisco Hernández‐Rosas
- Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico
| | - Otto Raul Leyva‐Ovalle
- Facultad de Ciencias Biológicas y Agropecuarias Universidad Veracruzana Región Orizaba‐Córdoba, Camino Peñuela‐Amatlán s/n Municipio de Amatlán de los Reyes Veracruz C.P. 94945 Mexico
| | - Eric Pascal Houbron
- Facultad de Ciencias Químicas Laboratorio de Gestión y Control Ambiental Universidad Veracruzana Orizaba Ver 94340 Mexico
| | - José Andrés Herrera‐Corredor
- Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico
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Bianchi F, Garnett E, Dorsel C, Aveyard P, Jebb SA. Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis. Lancet Planet Health 2018; 2:e384-e397. [PMID: 30177007 PMCID: PMC6120131 DOI: 10.1016/s2542-5196(18)30188-8] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 07/08/2018] [Accepted: 08/20/2018] [Indexed: 05/15/2023]
Abstract
BACKGROUND Reducing meat consumption could help to protect the natural environment and promote population health. Interventions restructuring physical micro-environments might help to change habitual behaviour. We synthesised the scientific evidence pertaining to whether, and which, interventions restructuring physical micro-environments effectively reduce the demand for meat. METHODS We did a systematic review of quantitative studies evaluating the effectiveness of interventions restructuring physical micro-environments to reduce the demand for meat. We identified relevant records by searching six electronic databases (CAB Abstracts, Embase, PsycINFO, Science Citation Index, MEDLINE, and Dissertations & Theses) on Aug 31, 2017, contacting experts, screening publicly accessible online resources, and searching references. We included studies that evaluated the effectiveness of interventions restructuring physical micro-environments to reduce the demand for meat, defined as the actual or intended consumption, purchase, or selection of meat in real or virtual environments. We extracted data pertaining to the study samples, the interventions, and meat demand at the follow-up closest to intervention completion and at the longest follow-up, with the former representing our primary outcome. We synthesised data narratively and did a qualitative comparative analysis to identify configurations of intervention characteristics associated with, and those not found to be associated with, significant reductions in meat demand. Our Systematic Review is registered with PROSPERO, number CRD42017081532. RESULTS Of 10 733 titles and abstracts screened for eligibility, we assessed 60 full papers and included 14 papers reporting on 18 studies with 22 intervention conditions. Three interventions reducing the portion size of meat servings reduced meat consumption in randomised trials. Three interventions providing meat alternatives with supporting educational material were associated with reduced meat demand in pre-post design studies. Three of four interventions altering the sensory properties (eg, visual presentation) of meat or meat alternatives at point of purchase reduced meat demand in randomised trials. Four interventions repositioning meat products to be less prominent at point of purchase were associated with lower meat demand, but only two such interventions reached statistical significance in a randomised trial and a multiple treatment reversal design. Only one of five interventions manipulating the description of meat or meat alternatives at point of purchase was associated with lower meat demand in a multiple treatment reversal design. Evidence from randomised trials evaluating a pricing intervention or interventions restructuring several aspects of micro-environments was too scarce or inconsistent to be conclusive. The results from our qualitative comparative analysis supported the findings of this narrative synthesis. INTERPRETATION Some interventions restructuring physical micro-environments could help to promote lower demand for meat. Interventions reducing portion sizes of meat servings, providing meat alternatives, or changing the sensory properties of meat and meat alternatives at point of purchase offered the most promise in the context of experimental studies. FUNDING None.
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Affiliation(s)
- Filippo Bianchi
- University of Oxford, Nuffield Department of Primary Care Health Sciences, Oxford, UK.
| | - Emma Garnett
- University of Cambridge, Department of Zoology, Cambridge, UK
| | - Claudia Dorsel
- Heinrich Heine University Düsseldorf, Department of Psychology, Düsseldorf, Germany
| | - Paul Aveyard
- University of Oxford, Nuffield Department of Primary Care Health Sciences, Oxford, UK
| | - Susan A Jebb
- University of Oxford, Nuffield Department of Primary Care Health Sciences, Oxford, UK
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Wu M, Arntfield S. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas. J Food Sci 2016; 81:S2552-S2558. [PMID: 27561156 DOI: 10.1111/1750-3841.13433] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 07/08/2016] [Accepted: 07/28/2016] [Indexed: 12/01/2022]
Abstract
Corn tortillas fortified with soybean presscake (SP) and defatted soy flour (SF) were studied and compared. Texture, including firmness and cohesiveness, and color, using a CIE L* a* b* , were determined instrumentally. Physical properties such as size, thickness, and rollability, were also investigated. A consumer acceptance test was conducted to evaluate the acceptance of tortillas at high levels of soy fortification (35% SF and 40% SP). Tortillas fortified with soy were found to be smaller and thicker with increased firmness and cohesiveness. Tortillas made with SF showed the poorest rollability, and were almost unrollable at high SF fortification levels (30% and 35%). Soy fortified tortillas were more red and yellow than control corn tortillas. In the consumer acceptance test, 40% SP and 35% SF had high overall acceptability scores (6 to 6.6 on a 9-point scale) based on all participants (n = 76). In addition, overall flavor and texture of both soy fortified corn tortillas scored above 6. Thus, while fortification with SP and SF had significant effects on tortilla size, thickness, firmness, cohesiveness, rollability, and color, these changes were acceptable to consumers.
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Affiliation(s)
- Mingjue Wu
- Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba, Canada, R3T 2N2
| | - Susan Arntfield
- Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba, Canada, R3T 2N2.
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Calvo H, Moreno-Armendáriz MA, Godoy-Calderón S. A practical framework for automatic food products classification using computer vision and inductive characterization. Neurocomputing 2016. [DOI: 10.1016/j.neucom.2015.06.095] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Swint JM, Beining KM, Bryant JA, Tucker RM, Ludy MJ. Comparison of Capsaicin and Capsiate’s Effects at a Meal. CHEMOSENS PERCEPT 2015. [DOI: 10.1007/s12078-015-9188-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Li X, Jervis S, Drake M. Examining Extrinsic Factors that Influence Product Acceptance: A Review. J Food Sci 2015; 80:R901-9. [DOI: 10.1111/1750-3841.12852] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Accepted: 02/20/2015] [Indexed: 11/30/2022]
Affiliation(s)
- X.E. Li
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - S.M. Jervis
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - M.A. Drake
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
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Di Donfrancesco B, Koppel K, Swaney-Stueve M, Chambers E. Consumer Acceptance of Dry Dog Food Variations. Animals (Basel) 2014; 4:313-30. [PMID: 26480043 PMCID: PMC4494379 DOI: 10.3390/ani4020313] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/06/2014] [Accepted: 06/06/2014] [Indexed: 11/16/2022] Open
Abstract
Simple Summary 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. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. 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. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products.
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Affiliation(s)
- Brizio Di Donfrancesco
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
| | - Kadri Koppel
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
| | - Marianne Swaney-Stueve
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
| | - Edgar Chambers
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
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BARDEN L, DRAKE M, FOEGEDING E. IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00392.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - M.A. DRAKE
- Department of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Box 7624; Raleigh; NC; 27695-7624
| | - E.A. FOEGEDING
- Department of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Box 7624; Raleigh; NC; 27695-7624
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BI JIAN. A REVIEW OF STATISTICAL METHODS FOR DETERMINATION OF RELATIVE IMPORTANCE OF CORRELATED PREDICTORS AND IDENTIFICATION OF DRIVERS OF CONSUMER LIKING. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00370.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rohlfing KA, Paez A, Kim HJ, White PJ. Effects of Resistant Starch and Fiber from High-Amylose Non-FlouryCorn on Tortilla Texture. Cereal Chem 2010. [DOI: 10.1094/cchem-03-10-0040] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kim A. Rohlfing
- Dept. of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011
| | - Alix Paez
- Genetic Enterprises International, 6165 Crabapple Lane, Johnston, IA 50131
| | - Hyun Jung Kim
- Dept. of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011
| | - Pamela J. White
- Dept. of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011
- Corresponding author. Phone: 515-294-5380; Fax: 515-294-7800; E-mail address:
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CORREDOR JOSEANDRESHERRERA, PRINYAWIWATKUL WITOON, NO HONGKYOON, CHOMPREEDA PENKWAN, GARCIA KAREN, SAIDU JANETTEE, KHACHATRYAN ARMEN. INFLUENCE OF EDUCATION/PROFESSION OF MEXICAN CONSUMERS ON ACCEPTANCE AND PURCHASE INTENT OF CORN TORTILLA. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00252.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Maya-Cortés DC, Figueroa Cárdenas JDD, Garnica-Romo MG, Cuevas-Villanueva RA, Cortés-Martínez R, Véles-Medina JJ, Martínez-Flores HE. Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02095.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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