Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Silva, Ramón; Rocha, Ramon S.; Guimarães, Jonas T.; Balthazar, Celso F.; Scudino, Hugo; Ramos, Gustavo Luís de Paiva Anciens; Pimentel, Tatiana Colombo; Silva, Márcia C.; Silva, Paulo Henrique F.; Duarte, Maria Carmela K.H.; Freitas, Mônica Q.; Cruz, Adriano G.; Esmerino, Erick A.

doi:10.1016/j.foodres.2020.109217

Cited by 39 publications

(25 citation statements)

References 45 publications

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“…Eight representative cold brew coffees were selected for temporal check all that apply (TCATA) analysis based on examination of trained panel sensory profile means and principal component analysis (PCA) biplots. TCATA was selected based on the increasing popularity of this temporal method to differentiate multiple food products in recent studies (Harwood, Parker, & Drake, 2020b; Silva et al, 2020; Wu, Lee, Le Calvé, & Cayeux, 2019). The coffees were selected to ensure the greatest differentiation between the samples and to ensure that the entire cold brew category was captured (Figure 2a,b).…”

Section: Methodsmentioning

confidence: 99%

The sensory properties and consumer acceptance of cold brew coffee

McCain‐Keefer

Meals

Drake

2020

Journal of Sensory Studies

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Cold brew coffee is an increasingly popular beverage category with potentially distinct sensory attributes from traditional hot brewed coffees. A category survey of cold brew coffees was conducted with 44 commercial cold brew coffees. Ready-to-drink (RTD), cold brew at-home (BAH), concentrates (CONC), and nitrogen infused cold brew coffees (NBC) were included. Descriptive analysis was performed by a highly trained panel. Selected representative coffees (n = 8) were then evaluated by temporal check all that apply (TCATA) with a trained panel to provide additional temporal differentiation and by consumers (n = 125) to determine consumer liking. Key differentiating attributes of cold brew coffees were mouthfeel attributes (viscosity, silkiness, astringency), basic tastes (sour, sour, bitter), and aromatics (overall aroma, smoky, ashy, nutty, beany, caramel/molasses, brothy) (p < .05). Beverages were also distinguished temporally based on category (RTD vs. BAH vs. NBC) (p < .05). Drivers of liking for all consumers were cocoa, spicy/resin, and caramel/molasses flavors and sweet taste. Drivers of dislike for all consumers were silky mouthfeel, beany, fruity, and woody/twig flavors and sour taste. The multimodal sensory perceptions generated by cold brew coffees and consumer perception of the cold brew coffees enhances understanding of this expanding beverage category.

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Section: Methodsmentioning

confidence: 99%

The sensory properties and consumer acceptance of cold brew coffee

McCain‐Keefer

Meals

Drake

2020

Journal of Sensory Studies

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“…The Preferred Attribute Elicitation (PAE) is a descriptive sensory methodology with several advantages, including the need of only one section, use of untrained consumers, provision of important attributes for the products' acceptance, and quantification of the intensity of the sensory attributes in the products (Grygorczyk, Lesschaeve, Corredig, & Duizer, 2013). To date, few studies have evaluated the application of PAE to food products, including beer (Muggah & McSweeney, 2017), meat (Popoola, Bruce, McMullen, & Wismer, 2019), green tea biscuits (McSweeney, Sisopha, T'ien, Rector, & Duizer, 2017), cheese (Soares et al, 2020), dulce de leche (Silva et al, 2020), and yogurt (Grygorczyk et al, 2013). Therefore, there is still little information about the applicability, advantages, and limitations of PAE (McSweeney et al, 2017; Popoola et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…To date, few studies have evaluated the application of PAE to food products, including beer (Muggah & McSweeney, 2017), meat (Popoola, Bruce, McMullen, & Wismer, 2019), green tea biscuits (McSweeney, Sisopha, T'ien, Rector, & Duizer, 2017), cheese (Soares et al, 2020), dulce de leche (Silva et al, 2020), and yogurt (Grygorczyk et al, 2013). Therefore, there is still little information about the applicability, advantages, and limitations of PAE (McSweeney et al, 2017;Popoola et al, 2019).…”

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confidence: 99%

Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

Costa

Paula

Costa³

et al. 2020

Journal of Sensory Studies

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This study aimed to compare the preferred attribute elicitation-PAE methodology (n = 20 consumers) with conventional descriptive analysis-DA (n = 15 trained judges) to determine the sensory profile of probiotic yogurts (L. casei) sweetened with xylitol, sucrose, or sucralose and added with prebiotic components (oligofructose or polydextrose). The sensory acceptance obtained using PAE (n = 20) and general (n = 65) consumers was compared. The majority of the elicited attributes (color, brightness, sweet taste, acid taste, bitter taste, consistency, and creaminess) were considered important for the characterization/acceptance of yogurts by both trained judges (DA) and consumers (PAE). The three most important attributes for the acceptance of yogurts (sweet taste, creaminess, and consistency) were provided by PAE. A similar sensory profile was described in both methods (Rv = 0.92, p = .02), and the sensory acceptance obtained using PAE consumers was similar to that obtained with general consumers. PAE methodology can be used to characterize sensorially and to determine the consumers' acceptance of functional yogurts. Practical applications DA is an established methodology that provides reproducible, consistent, and detailed results. However, it has the disadvantages of high cost and long training time. This study demonstrated that PAE methodology can be used to characterize the functional yogurts similarly to the DA. This methodology could be applied in one evaluation section, without the need for training the panel. In addition, PAE determined that consumers are interested in buying yogurts with a higher sweet taste, creamier, and more consistent, which can assist industries in reformulating their products. Finally, PAE can be used to determine the consumers' acceptance of functional yogurts. 1 | INTRODUCTION Conventional descriptive analysis (DA) is a reference methodology to describe qualitatively and/or quantitatively food products. This technique validates the judges' ability in a statistical way, thus guaranteeing their ability to discriminate samples, to repeat evaluations, and to agree with the other members of the sensory panel (Aguiar, Melo, & de Lacerda de Oliveira, 2019). However, the application of DA is expensive, laborious,

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“…Thus, the results obtained indicate that the pasta enriched with spinach can be considered of high quality, regardless of the drying temperature used. Sensory studies covering the temporal and projective methods should also be performed, in order to verify the consumer's perception of this product (Judacewski et al, 2019; Silva et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

Vimercati

Araújo

Macedo

et al. 2020

J Food Process Engineering

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The influence of drying temperature on drying kinetics, energy consumption, bioactive compounds, and cooking quality of the pasta enriched with spinach was studied. Pasta enriched with spinach were dried at 35, 45, 55, 65 and 75 C. The drying kinetics, energy consumption, water activity, moisture content, total carotenoids, antioxidant activity, total chlorophyll, total phenolic, hardness, and cooking quality parameters were evaluated. Mathematical models were fitted to predict the drying kinetics, energy consumption and bioactive compounds of pasta. A generalized model to predict the moisture content and energy consumption of pasta in function of drying time and temperature was proposed. The effective moisture diffusivity (D eff) and activation energy were calculated. The Page model, exponential and polynomial performed best to represent drying kinetics, energy consumption, and bioactive compounds, respectively. The drying time decreased and the D eff increased as the drying temperature increased. The drying temperature influenced the energy consumption, carotenoid content, and antioxidant activity, while the total chlorophyll content, total phenolic, hardness, and quality parameters of the pasta cooking were not affected. The optimum condition obtained by the desirability function for drying of pasta enriched with spinach was 45 C. Practical Application The use of ingredients that improve nutritional content of pasta is a good alternative for the manufacture of an attractive product. However, drying conditions in pasta processing can affect the technological and nutritional quality of the products. Therefore, it is extremely important to know the drying process conditions and the pasta properties, in order to obtain a better quality control of the product and to optimize the desired variables of the process. 1 | INTRODUCTION Pasta is a food consumed worldwide. The manufacture basically consists of mixing and kneading wheat and water, forming a viscoelastic dough. The product can acquire different sizes and formats through by an lamination or extrusion process (

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Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Cited by 39 publications

References 45 publications

The sensory properties and consumer acceptance of cold brew coffee

The sensory properties and consumer acceptance of cold brew coffee

Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

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