Citrus consumers from Northern California—231 adults (ages 18–77 years) and 98 children (ages 8–12 years)—rated their overall liking (OL) and liking for appearance, flavor, and texture, as well as adequacy of sweetness, sourness, firmness, and juiciness for eight commercially available California mandarins and a tangelo. Descriptive analysis was performed on fruit from the same batch. Three adult and two child preference clusters were identified. Most of the adult and child consumers preferred samples that were high in sweetness, peelability, mandarin aroma, and firmness of fruit flesh. Sour fruit was substantially preferred by 23% of the adult consumers. Liking of appearance showed the lowest correlations with liking of flavor, texture, and OL. This work confirms past research on the necessity of sweet, sour, and peelable fruit for consumers. The findings presented here also suggest that consumer clustering can help to demystify research into preferences for mandarins and their hybrids.
Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-protein-based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 8C, 50 8C, and 60 8C, each for storage times of 0, 5, 15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.
One hundred and forty-one college students tasted and rated on a nine-point hedonic scale their degree of liking for nine samples of vanilla frozen yogurt varying in sugar and lactic acid. Subjects were also asked to complete a questionnaire about consumption of frozen yogurt and other dairy products. Degree of liking differed significantly among samples, and the samples best liked were those with the lowest acidity, .23 to .29%, independent of sugar concentration. Degree of liking of frozen yogurt failed to correlate with dairy product consumption or hunger at the time of testing. No significant difference existed between male and female students for overall degree of liking of frozen yogurt or overall dairy product intake, yet the questionnaire revealed a significantly higher consumption of frozen yogurt among female students. The results of this study suggest that, for the student population tested, frozen yogurt should combine the sensory properties of ice cream (low acidity) with the nutritional properties of yogurt (low fat, active enzyme culture).
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