The acceptability, consumption frequency of fruits and vegetables (F&V), and the reasons for consuming these foods were studied. A total of 370 housewives carried out different tests: Sensory Acceptability, Consumption Frequency, Free Listing (FL), and Check All That Apply (CATA). In these tests, the household income (HI) of the housewives was considered. Of the 25 fruits and 27 vegetables included in the acceptability test, more than 40% had average values greater than or equal to 7 for both HI, low income (LI) and middle income (MI). In general, F&V had more mentions in low consumption frequency categories. Only the consumption frequency of three fruits and two vegetables was influenced by HI. The acceptability patterns in both foods do not always correspond to their frequency of consumption. CATA question showed that factors related to habits, practicality and availability, in addition to sensory acceptability, influenced the consumption of these foods in LI and MI populations.
Practical applications
The use of questionnaires and CATA methodology permitted to know about F&V consumption in the LI and MI Argentinian population. The information about the reasons for the low consumption of F&V in both incomes sectors could complement data obtained through existing surveys and provide insight to motivate consumption through changes in current consumer promotion campaigns.
The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product's shelf life: temperature and illumination. A second objective was to consider the case where the same consumer tests different experimental conditions and thus his/her data are not independent. Sample data comprised 108 consumers who evaluated a lemon-flavored juice stored at 24ºC, 37ºC and 45ºC; under conditions of no-illumination and with illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions.
Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel conducted a descriptive analysis. The following flavor descriptors were defined and evaluated: bitter, sweet, acid, orange, and fermented. The enzymatic treatment has influenced the three orange cultivars studied in different manners. In Navelina cultivar, this treatment affected negatively, intensifying bitterness and fermented flavor, so it would not be a recommended cultivar to be minimally processed. Lane late cultivar was affected by enzymatic treatment in sweetness and orange flavor descriptors, decreasing their intensity. In the Parent cultivar, the peeling treatment has not affected the flavor of oranges as this cultivar of oranges remains as one of the sweetest and most orange-flavored ones.
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