• Title, Summary, Keyword: consumer acceptability

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Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes

  • Son, Seok-Min;Lee, Jun-Ho
    • Preventive Nutrition and Food Science
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    • v.16 no.4
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    • pp.390-393
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    • 2011
  • The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder

  • Lee, Jun-Ho;Kim, In-Young
    • Preventive Nutrition and Food Science
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    • v.14 no.1
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    • pp.66-70
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    • 2009
  • The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

Effect of Alcohol Content on the Consumer Acceptance and Sensory Characteristics of Makgeolli with Chinese Matrimony Vine (알코올 함량에 따른 구기자 막걸리의 소비자 기호도 및 묘사 특성)

  • Kwak, Han Sub;Kim, Inyong;Yin, Maoyuan;Lee, Yunbum;Kim, Mi Jeong;Lee, Youngseung;Kim, Misook;Jeong, Yoonhwa
    • The Korean Journal of Food And Nutrition
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    • v.30 no.4
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    • pp.719-727
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    • 2017
  • The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

Correlates of Price Acceptability of Apparel Products (의류상품 소비에 있어서 가격수용성의 상호관련변수)

  • Lee, Kyu-Hye
    • Journal of the Korea Fashion and Costume Design Association
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    • v.10 no.3
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    • pp.127-136
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    • 2008
  • The main focus of the study resides in antecedents of price acceptability. Levels of acceptable price may be related to the consumers' perception on reasonable or expected price. Price acceptability is known to have several psychological antecedents. One of the antecedents to price acceptability reported by prior researches is price-quality inference, a tendency to correlate high price to excellence in quality. In addition, price-conscious consumers are likely to show lower level of price acceptability level. Another well-known antecedent is sale proneness. Sales-prone consumers may relate price of apparel products to product quality information. Moreover, it was reported that involved consumers should be more concerned with the products to its price and thus should have higher levels of price acceptability. A conceptual model with price consciousness, sale proneness and product involvement as the exogenous variable, price-quality inference and price acceptability as the endogenous variable was developed for the empirical study. Measures of research variables were developed based on previous studies. Questionuaires from 298 respondents were analyzed for the study. The average age of respondents was 27. About 60% of the respondents were married and about 65% of them had college degrees. Empirical results supported all of the hypothesized relationships. Price consciousness had significant negative influence on price-quality inference and price acceptability. Sale proneness significantly influenced price-quality inference, while apparel involvement had significant impact on price-quality inference and price acceptability. Price-quality affected price acceptability significantly. This study generated a framework to help scholars understand antecedents of price acceptability of apparel products. Price has been shown to playa dual role in consumer's perceptions, either positively or negatively. Price consciousness played a negative role, and product involvement had a positive role in evoking higher level of price acceptability. This study also suggests additional source of positive, yet indirect role of price, sale proneness. This study also affirmed the importance of price-quality inference in arousing higher level of price acceptability.

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Studies on the Quality Evaluation of Korean Red Pepper by Color Measurement (색소측정에 의한 고추의 품질평가에 관한 연구)

  • Lee, Hyun-Duck;Lee, Cherl-Ho
    • Journal of the Korean Society of Food Culture
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    • v.7 no.2
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    • pp.105-112
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    • 1992
  • The general properties(size, shape, fruit constituents) of ten different varieties of dried red pepper and the proximate chemical composition, carotenoids content and Hunter color values of their powders were examined in order to establish an objective instrumental method to evaluate the consumer acceptability of red pepper powder. The results of instrumentally measured color values were compared with the sensory acceptability data obtained from 100 housewives in Korea. Red carotenoid consisted of 68-85% of total carotenoids, while ${\beta}-carotene$ content showed close relationship with the sensory color preference. The values of Hunter color system, L,a,b and axL, showed significant relationships with the sensory color preference. Especially, axL value had close relationship with both color preference and pungency intensity of red pepper. Therefore, we suggest the consumer acceptability of red pepper powder can be determined instrumentally by axL value of colorimeter. Sensory acceptability=0.02001(axL)-12.5774

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Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder (야콘잎 분말을 첨가한 쿠키의 품질특성)

  • Shim, Eun-Ah;Kwon, Yong-Min;Lee, Jin-Sil
    • Journal of the Korean Society of Food Culture
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    • v.27 no.1
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    • pp.82-88
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    • 2012
  • In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

Physicochemical Qualities and Consumer Acceptance of Chocolate Layer Cake

  • Kim, Hee-Sun;Lee, Ji-Hyun;Kim, Hae-Young
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.1-5
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    • 2007
  • Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

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Consumer Acceptability of Intramuscular Fat

  • Frank, Damian;Joo, Seon-Tea;Warner, Robyn
    • Food Science of Animal Resources
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    • v.36 no.6
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    • pp.699-708
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    • 2016
  • Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

Effects of UV-B Irradiation on the Physicochemical Characteristics of Oyster Mushrooms (Pleurotus ostreatus) (자외선 B파 조사가 느타리버섯의 이화학적 특성에 미치는 영향)

  • Lee, Jin-Sil;Yim, Jeong-Mi
    • Korean journal of food and cookery science
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    • v.27 no.1
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    • pp.55-62
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    • 2011
  • The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin $D_2$ concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of $0\;kj/m^2$, $20\;kj/m^2$ and $40\;kj/m^2$, significantly increased the vitamin $D_2$ concentrations from $0\;{\mu}g/g$ dry weight (control) to $85.87\;{\mu}g/g$ dw and $116.28\;{\mu}g/g$ dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at $20\;kj/m^2$ and $40\;kj/m^2$ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from $1.0{\times}10^5$ (control) to $9.4{\times}10^3$ and $1.9{\times}10^3$at $20\;kj/m^2$ and $40\;kj/m^2$ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

Consumer Preference Test of Frozen Ready Prepared Eels for the Application of Cook/Freeze System in Foodservice Operations (단체급식소에서 Cook/Freeze System 적용을 위한 장어음식의 제조 및 소비자 기호도)

  • Kim, Heh-Young;Lim, Yaung-Iee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.10
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    • pp.1661-1667
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    • 2004
  • The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.