The objectives of this study were to develop and compare sensory characteristics of beverages and soups thickened with different concentrations of a xanthan gum-based thickener, and to examine, using rheological measurement, whether the viscosity of the thickened liquids conformed to the recommendations of the National Dysphagia Diet (NDD) Task Force. Beverages tested included water, apple juice, orange juice, soymilk, and Yakult. The thickening agent was added to samples at concentrations of 1, 2, or 3%. Addition of the thickening agent had a significant effect on the appearance, texture, and starchy flavor, which were evaluated by descriptive sensory evaluation. The reference standards of viscosity used in sensory descriptive analysis could be useful to practitioners who have to make dysphagia diets and need to learn to make them properly. In rheological measurement, viscosity of thickened liquids in stationary state would be perceived as higher compared to that while swallowing, because of the shear thinning property. This could lead to noncompliance of the medical advice or malnutrition. It is necessary to determine optimal proportion of xanthan gum-based thickener or uncover alternatives, which have shear thinning properties lower than those of xanthan gum, for the acceptance of dysphagia patients. There was no pudding-like viscosity as classified by NDD, when prepared following instructions. Future studies should include higher concentrations of thickener to find out the concentration of the thickener resulting in pudding-like viscosity as recommended by NDD. Practical applications When a manufacturer modifies or develops a xanthan gum-based thickener, findings from this study can be utilized to understand sensory and rheological characteristics of thickened liquid. For practitioners who have to make dysphagia diets, the reference standards of viscosity used in sensory descriptive analysis could be helpful for deciding the viscosity level of thickened liquids based only on visual evaluation. This study suggests manufacturers should provide clear direction for viscosity range and thickener concentration. Medical doctors should pay close attention to the risk of aspiration when prescribing pudding-like viscosity. Dietitians should understand the variability in achieving different levels of viscosity and should educate preparers who are responsible for making dysphagia meals.

Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.

What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups.

Common statistical package clustering (SPC) methods may result in consumer segments that still are heterogeneous in product acceptance. Creating new products based on attributes selected from preference maps that use those clusters may result in product failure because the products are developed for consumers with some dissimilar preferences. Methods for clustering that produce more homogeneous clusters of consumers have been reported, that is, SPC with additional “manual” clustering used for gathering consumers with congruent liking of products. In this study, internal and external preference maps were created using two supplemental “manual” clustering approaches and are compared with maps from hierarchical and partitional clustering (i.e., k-means) results. We observe how clusters with higher homogeneity in product liking patterns change spaces of consumers, descriptors, and product co-ordinates in internal and external preference maps. Improvement in the preference mapping was exhibited, but the homogenous consumer clusters still miscommunicate some information, as the maps usually do. This was especially true for external preference maps with low percentage variance explained in the descriptors. Thus, it is essential to compare mapping results to the original data and to findings from the original descriptive study to gain the most appropriate information.

Practical applications
Correctness of sensory information is very important for further analysis. The methods using some additional clustering procedures yield more exactitude in consumer liking patterns than only statistical package clustering. Statistical package clustering with supplementary manual clustering ensures that consumers who share both the most liked product and the least liked products are placed in same in the cluster. However, that does not ensure that the “maps” generated allow for unqualified interpretation. It is essential that preference mapping procedure are joined with common sense reviewing of the original data, key descriptive findings, and key information on most and least liked products within various consumer groups.

Influence of cluster analysis procedures on variation explained and consumer orientation in internal and external preference maps

Purpose Quantitative descriptive analysis (QDA) and consumer acceptability (CA) for sensory evaluation of eight commercial ready-to-eat cooked rice samples were examined by eight trained panelists and 50 consumers, respectively. Design/methodology/approach A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also CA was performed for overall liking, appearance, flavor and texture liking. All statistical analyses were using analysis of variance (ANOVA), principal component analysis (PCA), hierarchical cluster analysis (HCA) and partial least square regression (PLSR). Findings The overall liking score for the cooked white rice from C brand was highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, w...

Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

Currently, consumers are demanding natural products, with low sugar content and high nutritional and sensory qualities. Natural beverages have taken an important place due to their mineral, vitamin, and antioxidant contents. Phenolic compounds have great relevance for food industries for their functional properties acting as good antioxidant molecules as well as aging retarders and preventing degenerative diseases. In this connection, design of functional beverages rich in phenolic compounds has been related to the acceptability, quality, and safety for consumers; however, sensory properties regarding influence of these compounds are still poorly investigated. Recent works have been conducted in order to highlight the impact of phenolics on sensory properties of natural beverages. This chapter discusses the relationship between sensory quality and the phenolic compounds in natural beverages. The antioxidant properties, methods, and statistical analysis for sensory evaluation are also reviewed.

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Natural Beverages and Sensory Quality Based on Phenolic Contents

This study was conducted to identify individual sensory drivers of nuttiness using a controlled soymilk model system. The samples were prepared by adding various tastants to a soymilk base to elicit perception of nuttiness. Sensory profiles of the samples were evaluated using descriptive analysis with trained panelists and check-all-that-apply (CATA) tests using consumers. The perceptions of nuttiness by 110 consumers were assessed, and the sensory drivers of nuttiness were determined by multivariate correlations between sensory profiles and consumer nuttiness ratings. Overall, sucrose, salt, peanut flavoring and solid content increased perceptions of nuttiness significantly. Consumers were segmented into 3 clusters based on shared drivers of nuttiness: a cluster associating nuttiness primarily with saltiness (n = 47), a cluster emphasizing high solid content and peanut flavor (n = 26), and another cluster emphasizing sweetness (n = 37). CATA results suggested that rich, tasty and natural were consumer terms highly associated with nuttiness.



PRACTICAL APPLICATIONS

This study provides a clearer understanding of which sensory characteristics are most influential in the perception of nuttiness in soymilk, and how the sensory drivers of nuttiness vary across consumer groups. Descriptors from the consumers’ perspectives, which were obtained by CATA, can complement our understanding of consumers’ perceptions and verbalization of nuttiness. The result of the present study should help researchers to uncover latent sensory elements that underlie multidimensional sensory attributes. Our findings can benefit the food industry by assisting researchers and sensory professionals in interpreting inconsistent consumer responses regarding nuttiness, and lead to the development of products with more consumer-oriented sensory profiles.

Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems: SENSORY DETERMINANTS OF NUTTINESS IN SOYMILK

So‐Hee Hwang

Papers

Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems: SENSORY DETERMINANTS OF NUTTINESS IN SOYMILK