Spent coffee grounds (SCG) represent an environmental problem, although their composition makes them an interesting, re‐valuable product to be incorporated in food. In this work, texture characteristics, proximate composition, total phenolic compounds (TPCs) content, and antioxidant activity were evaluated in cookies added with SCG (0.0, 10.0, 17.5 and 25.0 g/100 g). Intensity of specific sensory characteristics in cookies added with SCG was evaluated by 131 consumers using the just‐about‐right scale. Texture characteristics were not affected by SCG content. Crude fiber, fat, ash and TPC content increased with the increment of SCG in cookies (p < .01). All the cookies added with SCG were pleasant for consumers, although cookies with 17.5 g SCG /100 g were preferred (p < .05). Intensity of coffee flavor and granulosity seemed to determine its acceptance. Adding 17.5 and 25.0 g SCG/100 g in cookies allows to obtain a product acceptable for consumers, considered as dietary fiber source. Practical applications Spent coffee grounds (SCG) are considered an underutilized by‐product by its high content of fiber and presence of antioxidant compounds. During development of functional foods, it is recommendable that the product shows an attractive composition, but also enjoyable sensory characteristics, which make it acceptable for consumers. Inclusion of SCG in cookies is a viable alternative for adding value to this by‐product, reducing waste, and, at the same time, obtaining an interesting, functional food.

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The influence of two sample presentation and instruction delivery protocols on the results of consumer-based sensory evaluations was studied. In two independent experiments, five peach jams and four Colonia-type cheese (from the Colonia region in Uruguay) were taste-tested. In the first experiment, one group of 54 consumers used the sequential monadic (SM) and the other group of 54 consumers used the rank-rating (RR) sample presentation protocols for the jam sample evaluation. In the second experiment, one group of 54 consumers used the SM and the other group of 54 consumers used the RR sample presentation protocols for the cheese sample evaluation. All samples were evaluated using hedonic scales and CATA (check-all-that-apply) questions. Overall liking scores were found not to depend on the sample presentation protocol. Although the protocol was found to affect the choice and number of attributes listed in the CATA question used by respondents to differentiate the samples, the spatial configurations of samples derived by multiple factor analysis showed a high degree of correlation between the two protocols for most of the CATA attributes. Based on these results, the SM and RR protocols were found to be equally sensitive, for the products tested, in the conditions of this study. PRACTICAL APPLICATIONSConsumer testing is mainly used to predict operational preference that would assure success in the market. Side-by-side or monadic presentation of samples during traditional hedonic consumer testing would give results with the same degree of accuracy when testing a reduced number of samples (4-5). The use of CATA (check-all-that-apply) questions would provide the attributes of the samples in a similar way in either monadic or side-by-side sample presentation during consumer testing. bs_bs_banner Journal of Sensory Studies

Tortilla chips made with mixtures of white sorghum and corn were compared with two commercial products made from corn to determine their physicochemical, sensory characteristics, and acceptance. A higher content of white sorghum generated products with dark‐red tones, but which were equally fracturable and exhibited the same hardness, when compared to commercial tortilla chips. The total phenolic content ranged from 50 to 75 mgGAE/100g, and the condensed tannins content was higher as the white sorghum content in products increased (559–1,100 µgCE/g), but there was no difference in the antioxidant activity (900–1,250 µMAEAA/g) among the products. Two groups of consumers who were identified rated commercial products best for overall liking, although Group 1 (n = 102 subjects) rated products made entirely with sorghum as second best, and Group 2 (n = 116 subjects) considered that treatment as the worst. The white sorghum content in products did not affect taste and aroma, but affected its appearance and acceptance for some consumers. Practical applications Tortilla chips are snacks that are widely consumed around the world. Developing foods with health potential to consumers are a current trend in the market. Sorghum grains contain compounds that could provide health benefits, although its tannins content could impart negative visual or astringent effects to products made from them. Tortilla chips made entirely with white sorghum contain a higher amount of condensed tannins than products made with corn, these modifies the appearance of chips affecting the liking of consumers. Despite this, a segment of consumers considered that those products were almost as good as commercial corn made tortilla chips.

Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calorie antioxidant beverage made from aqueous extracts of medicinal plants (Melissa and lemon verbena), flowers (chamomile and bougainvillea), and fruits (guava, pineapple, strawberry, orange, and tangerine) as an alternative for people with overweight and obesity. Four formulations were developed from medicinal plants, flowers, and fruits. For this, a solid-liquid conventional extraction was carried out (at 90 °C during 5 min) followed by a cold shock in ice. The developed beverages were characterized in a microbiological and physicochemical way according to official analysis methods. The sensory evaluation was carried out through liking and buying intention tests. The population under study was integrated by 400 adults divided into two groups (with and without overweight or obesity). The beverages developed were low-calorie (≤40 kcal per portion), very low in sodium (<34 mg per portion), rich in antioxidants (>1.6 g GAE portion), and with an attractive color. The results indicate that these beverages could be an alternative to the consumption of common industrialized drinks conferring additional benefits for the prevention of chronic diseases.