Sensory profile and preference mapping of cookies enriched with medicinal herbs

Pestorić, Mladenka; Škrobot, Dubravka; Žigon, Uroš; Šimurina, Olivera; Filipčev, Bojana; Belović, Miona; Mišan, Aleksandra

doi:10.1080/10942912.2016.1160922

Cited by 13 publications

(14 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pestorić et al. (2017) in their studies reported that the addition of other ingredients such as fat, salt, and sugar in the production of cookies could influence the textural attribute of the formulated cookies. The high textural attribute rating adjudged to cookie produced from wheat flour by the panelists could be as a result of gluten present in the wheat flour as gluten had been known for its textural properties (extensibility).…”

Section: Resultsmentioning

confidence: 99%

“…Unlike the IPM, the external preference mapping (EPM) utilized the sensory attributes of the products as its scoring pattern. It does so by relating the panelist/consumers scores to the sensory attributes of the products (Pestorić et al., 2017). This method helps in marketing, research, and development of a product as it helps to create products that meet consumers' demand.…”

Section: Introductionmentioning

confidence: 99%

“…Preference mapping (IPM and EPM) had been used in consumers’ studies of a variety of food products strawberry vinegar (Ubeda et al., 2017), cookies enriched with herbs (Pestorić et al., 2017), chocolate milk (Thompson, Drake, Lopetcharat, & Yates, 2004), and soybean paste (Kim, Hong, Song, Shin, & Kim, 2010). However, there had not been a report of its usage in consumer preference mapping of cookies made from a blend of cardaba banana flour and starch.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

J Food Process Preserv

View full text Add to dashboard Cite

Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors’ clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…With regard to these four clusters, consumers preferred the Ctrl ice cream the most. Ctrl and C2 were positioned in the warm area where prediction success rate (percentage of cluster mean scores above their mean score) was between 80% and 100% (Pestorić et al ., ). Ctrl and C2 were considered as the samples with the highest relative preference scores across clusters.…”

Section: Resultsmentioning

confidence: 97%

The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream

Gasmalla²,

Yang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

The effect of wheat gluten (WG) modified by acetic acid, tartaric acid and citric acid on sensory profile and consumer acceptance of ice cream was examined. A sensory profile of ice cream including six flavours and six textures descriptors was developed by quantitative descriptive analysis. Principal component analysis and confidence ellipse analysis results indicated that ice cream C2 (substitution of 20% of skim milk powder with citric acid-deamidated WG) was the most similar to ice cream control (Ctrl) (without aciddeamidated WG). Multiple factor analysis proved that physical viscosity and overrun properties were key factors affected the sensory texture properties of ice cream samples. External preference mapping indicated that consumer acceptance of Ctrl and C2 was the highest, and the inducing factors were 'sweetness', 'dairy flavour', 'fat feel', 'meltdown' and 'density' attributes. The C2 ice cream was suggested as a prototype for further development of ice cream with citric acid-deamidated WG.Acid-deaminated wheat gluten ice cream W. He et al.

show abstract

“…[12] Internal and external preference mapping techniques have been implemented in the study of a wide variety of products such as beer, [13] tomatoes, [2] cheeses, [7,14] chocolate milks, [15] filled chocolates, [16] hot dogs, [17] soybean paste, [18] soy-coffee beverages, [3] tropical juice, [19] and cookies enriched with medicinal herbs. [20] The objectives of the present work were: (1) to assess the sensory acceptance of four new strawberry vinegars and also to obtain their sensory profile; (2) to determine which sensory properties drive consumer liking for these products by external preference mapping techniques. Furthermore, we researched consumers' acceptability data using internal preference mapping.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new strawberry vinegars by preference mapping

Úbeda

Callejón

Troncoso

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

Consumers' acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers' preferences are raisin, toasted caramel, spicy, and liqueur aroma. ARTICLE HISTORY

show abstract

Sensory profile and preference mapping of cookies enriched with medicinal herbs

Cited by 13 publications

References 38 publications

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream

Consumer acceptance of new strawberry vinegars by preference mapping

Contact Info

Product

Resources

About