Search results for "consumer test"

SENSORY EVALUATION AND SUITABILITY FOR FRESH-CUT PRODUCE OF WHITE PEACH [PRUNUS PERSICA (L.) BATSCH] 'SETTEMBRINA DI BIVONA'

2015

‘Settembrina di Bivona’ peaches were cut into slices to assess their suitability as fresh-cut produce. Untreated (control) and treated with calcium lactate fresh cut slices were closed in plastic boxes for 24 hours (T1) or five days of storage (T2) at 5°C, and then placed at 20°C to assess consumers’ liking. Soluble solids content, titratable acidity, firmness and pH were measured. A sample of n = 750 consumers was selected taking into consideration three variables: age (from 25 to 55 years old), professional status (employed) and aptitude to buy fresh-cut fruit for personal use. A systematic sampling was used, with a detection point based in a properly selected supermarket during t…

Developing sustainable food : the role of consumer liking in optimization of pea yogurt

2016

International audience; In the development of new food consumers’ acceptability is a critical factor. This study aimed at evaluating the possibility to introduce pea proteins as new fermented food. For this purpose, mixtures of cow and pea milks with different ratios of pea (0, 10, 20, 30, 40 and 100%) were fermented with French commercial yogurt-ferment. Consumer acceptability in two European countries: France (Western Europe) and Bulgaria (Southeastern Europe) was investigated. 60 Bulgarian and 70 French panelists were asked to rate: overall acceptability, appearance, odor, taste and texture on a hedonic scales going from 1 (I do not like at all) to 7 (I like very much). The ANOVA showed …

Consumer preferences for fig fruit (Ficus carica L.) quality attributes and postharvest storage at low temperature by in-store survey and focus group

2017

Fig (Ficus carica L.) is cultivated mainly in southern Italy and in several countries of the Mediterranean area. According to official statistics the quantities of fresh fig placed on domestic market are low, though the home consumption is known to be relatively high in summer. The objective of this study was to discover consumers’ preferences for sensory, quality attributes of fresh fig and primary drivers of liking, in order to enhance fruit marketing value. An in-store consumer test and two focus groups were carried out to assess preferences in regards to fresh figs after 3 and 7 days of storage at low temperature: the selected sensory, intrinsic and extrinsic attributes were ranked by c…

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

2016

International audience; The aim of this study was to formulate a snack which consumption would contribute to fight against essential nutrientsdeficiencies in Malagasy children. We identified the principal characteristics that would make a food adopted by the Malagasypopulation, using focus groups and questionnaires. Based on households’ food beliefs and practices, specifications were definedto formulate products associating cassava roots and MO leaf powder that would be accepted by the consumers. Four cassavabased snacks were proposed, which varied in MO and sucrose quantities. Hedonic and choice tests were performed with children,which showed that children preferred the sweet product with …

Conducting sensory analysis tests among the elderly

2015

Qualità e attitudine al consumo di frutti di papaya coltivati in serra in Sicilia

La papaya è una pianta erbacea diffusa nelle regioni tropicali e subtropicali e, nell’ultimo decennio, anche in Sicilia dove viene coltivata esclusivamente in serra. L’obiettivo del seguente lavoro è stato quello di valutare dal punto di vista qualitativo 5 varietà di papaya, originate da seme, coltivate in ambiente protetto. La raccolta dei frutti è stata effettuata utilizzando come indice di maturazione il colore dei frutti. Sono state effettuate analisi chimico-fisiche, sensoriali e un consumer test dei frutti utilizzando un questionario di gradimento. I risultati hanno evidenziato differenze significative in termini di qualità organolettica e sensoriale in una maniera cultivar dipendent…

From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste

2016

International audience; We present a series of studies showing the role of sensory evaluation in the optimization of new vegetal fermented products.The first series of studies showed that French consumers did not accept fermented products with vegetal protein ratio over 10%.Moreover, positive information on vegetal protein benefits did not lead to an increase in liking scores. So, a second series ofstudies was carried out in order to optimize the raw material and processes used to prepare the products and improve theirorganoleptic properties. In a first step, the vegetal proteins were purified permitting to obtain firmer products with less offflavors. In a second step, the effect of four fa…

Co-creation of food solutions to sustain health and autonomy in older adults

2022

Evaluation of quality attributes and consumer preference of fresh or imported mangoes in Italy

2018

Mango is a climacteric fruit with a very short shelf-life due to its rapid ripeness after harvest. Generally, fruit from tropical countries and directed to longer transportation (EU markets), are in general harvested firm, before complete ripening (mature-green stage). This harvest practice usefully for mango fruit storability and transportability, generally causes fruits quality and taste decrease. The present study was conducted to evaluate quality attributes and consumer preference of fresh or imported mangoes in Italy. Mango fruit imported from abroad (cv Keitt, Kent and Osteen) were collected from 2 different large-scale organized distribution markets (LD). Mango fruits (cv Keitt, Kent…