We investigated the effect of heat treatment on the quality of cooked carrots (texture, chemical, and sensory evaluation). Slices of three carrot varieties (Rubika, Kundulus, and Rothild) were cooked at 90-120°C for 2-70 min. Compressive failure stress and rupture work were measured by a Zwick Universal Testing Machine. Textural softening could be expressed by an exponential equation of the type: S = A exp(-kt), where 6 = rupture stress, t = cooking time, and A and k are constants. Plotting k versus l/T (T = cooking temperature, "K) revealed an Arrhenius-type relationship with apparent activation energy of about 28, 27, and 22 Kcal/mole for Rubika, Rothild, and Kundulus varieties, respectively. Chemical analysis (dry matter and p-carotene) showed that the cooking process caused insignificant changes. Statistical analysis of the sensory assessments showed an overall significant preference for 3 mm slice thickness and 110°C cooking temperature.

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To study cooking kinetics, slices (6 mm thick, 30 mm diameter) of 3 potato varieties were treated in water at 90°, 100' and 110°C for varying times. Sensory, chemical and physical properties were investigated. Changes during cooking at constant temperature were mathematically described by a 0 order (texture, taste) and a 1st order (shear force, dry matter, pectin, soluble amylose, cell size) equation. The starch content remained constant. Temperature dependence of the rate constant could always be described by a first order equation. The z-values, which are necessary to calculate Cvalue for practical heat treatments, could be determined. Correlations established between kinetics of different properties showed that behavior of certain potato properties may be predicted by shear-force measurement.

This article introduces a "mind genomics" approach to gathering information on consumption attitudes toward food, and reactions to food concepts across national boundaries. Mind genomics is an approach that creates a body of knowledge as to how consumers respond to the components of a complex stimulus. Conjoint analysis has been employed to support the study where the object was to gather and evaluate information and create databases using the "mind genomics" approach. The databases contain information about product features as well as situational vignettes. The study has evaluated 22 foods and beverages in three countries, testing 20 out of the 22 food items in each country.Our procedure looks in depth at food consumption patterns in France, the United Kingdom and Germany. Specifically, we employ direct (self-profiling) questionnaires to capture food consumption habits for a specific food in combination with a conjoint analysis stimulus-response model to understand how consumers respond to food concepts. By combining self-profiling and stimulus-response methods into a single interview, one can study a single food 5 Corresponding Journal of Sensory Studies 22 (2007) 550-586. All Rights Reserved. © 2007, The Author(s) Journal compilation © 2007, Blackwell Publishing 550such as soup in great depth to obtain a significant understanding of consumption habits and food-related communications factors. By conducting parallel studies with a set of many foods, one can build a clearer, more holistic picture of food habits for a single country. Then, by conducting parallel studies across countries, one can identify differences across many different dimensions. These dimensions include product features, responses to emotional statements and self-selection of relevant criteria for food acceptance. PRACTICAL APPLICATIONSThe results provide a strong empirical evidence that by applying the "Mind Genomic" approach across countries one can identify consumption clusters that contain self-selection of relevant criteria for food acceptance and consumption independent of country affiliation. The study concludes with a discussion how marketing and brand managers of international companies can proactively use insights gained by analyzing linked international databases. 552S. RABINO ET AL. 554S. RABINO ET AL.