Search Results (67)

This study evaluates the impact of fortifying pimento-paste stuffed olives with nutritional chloride salts (KCl, CaCl₂, and MgCl₂) on the quality characteristics of the products, using a D-optimal mixture design and Response Surface Methodology. To this aim, the effects of varying salt concentrations on physicochemical characteristics and sensory descriptors were analysed. Results showed that KCl was predominantly favourable, improving sensory attributes and contributing positively to overall product quality. MgCl₂ exhibited a neutral influence on most characteristics. However, CaCl₂, while enhancing kinaesthetic properties such as hardness, crunchiness, and fibrousness, also increased bitterness, which may detract from consumer preference. The optimal formulation was identified, highlighting the beneficial effects of KCl and a balanced mixture of CaCl₂ and MgCl₂. KCl and MgCl₂ are key components for fortification. The use of CaCl₂ improves the kinaesthetic properties but requires caution due to its potential to impart a bitter taste, which may not be favourable for specific consumers. These findings provide a basis for developing fortified pimento-paste stuffed olives or similar products tailored to consumer preferences. Full article

Consumers prefer snacks that are tasty, healthy, and crunchy. However, optimizing crunchiness using sensory methods is time-consuming and expensive. Therefore, this paper proposes a new approach to measuring instrumental crunchiness. Whole strawberries of the “Honeoya” variety were osmotic dehydrated in a sucrose solution or chokeberry juice concentrate for 1, 2, and 3 h before freeze-drying. Texture was analyzed using acoustic emission (AE) and a compression test. The crunchiness index was calculated taking into account the number of AE events and mechanical energy. The content of bioactive substances, water activity, and porosity of the freeze-dried products were also assessed. Freeze-dried fruits that were osmotically dehydrated in chokeberry juice concentrate were characterized by lower final water activity and higher content of bioactive substances, but their crunchiness was the lowest. The crunchiest, loudest, and least hard were freeze-dried strawberries osmotically dehydrated in the sucrose solution. The tested freeze-dried strawberries differed in the range of sound frequencies generated, which indicates a different cracking mechanism. Full article

The ‘Annurca’ apple, a traditional Italian cultivar protected by the “Melannurca Campana” EU PGI designation, undergoes a mandatory, traditional postharvest reddening process in a melaio. While essential for developing its characteristic flavor and color, this process can also lead to significant textural degradation, resulting in a mealy and soft fruit that conflicts with modern consumer expectations. This study investigated an integrated postharvest strategy to resolve this quality trade-off. We evaluated the sensory profile and consumer acceptance of ‘Annurca’ apples subjected to three treatments: traditional melaio reddening (Melaio), a 1-methylcyclopropene treatment alone (MCP), and a combined treatment of MCP followed by melaio reddening (MCP+Melaio). A panel of 534 consumers evaluated the apples for overall liking and the intensity of seven key sensory attributes. The results showed that the integrated ‘MCP+Melaio’ treatment was significantly preferred (Mean liking = 6.61) over both the traditional ‘Melaio’ (M = 5.91) and ‘MCP’ alone (M = 5.91) treatments. This preference was driven by a superior sensory profile that combined the high crunchiness and low mealiness of the MCP treatment with the high perceived aroma intensity and sweetness developed during the melaio phase. Furthermore, consumer segmentation analysis identified four distinct preference clusters, revealing that the integrated treatment’s success derived from its ability to satisfy the divergent priorities of the two largest segments: “Melaio Fans” (37%) and “Texture & Flavor Seekers” (35%). Our findings demonstrate that combining 1-MCP with traditional practices creates a synergistic effect, producing a high-quality apple that is texturally superior, aromatically intense, and has an extended sensory shelf-life. This integrated approach offers a scientifically validated and practical solution to enhance the quality and consistency of ‘Annurca’ apple production. Full article

The objective of this research was to apply static and dynamic sensometric techniques to determine the impact of processing factors (dehydration time, frying exposure time) and storage duration on the sensory and cognitive characteristics, as well as consumer preference, of chayote chips. A total of 18 types of chips were prepared (using a combination of three frying temperatures [140, 150, 160 °C], two exposure times [5 and 10 s], and three periods of storage [0, 30, and 60 days]). A panel of 100 consumers was formed to evaluate sensory and cognitive attributes (emotions and memories) as well as overall liking, using static techniques such as Rate-All-That-Apply (RATA), Check-All-That-Apply (CATA), and a hedonic scale. Finally, the temporal dominance of sensations (TDS) dynamic technique was used to study the behavior of chips with higher levels of preference. The results of the sensory techniques indicated that the storage day factor influenced the sensory results. The samples prepared on the same day were perceived with high intensities of typical attributes of this type of food (bitter-BT, Fried-A, Sweet-A, Potato-A, Toasted-A, Chayote-A, Potato-F, Crunchy, Chayote-F, and Sweet-BT) while evoking positive emotions and memories in consumers (active, enthusiastic, free, good, good nature, happy, interested, satisfied, traditional food, family, summer, party, and mild weather). In terms of preference, consumers selected the chip samples with 0 days of storage. The TDS curves determined that the dominant attributes of the chayote chips with 0 days of storage were chayote flavor, sweet, and fried (with a dominance t = 5–20 s). Regarding the cognitive aspect, these chayote chips evoke positive dominant emotions (good, satisfied, and happy from t = 8–20 s) as well as dominant positive memories of childhood (t = 9–20 s), traditional food (t = 11–20 s), and friendship (t = 11–20 s). Full article

Mealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the pasting, farinographic, and extensographic properties of low-gluten wheat flour, as well as the changes in the overall quality of the resulting biscuits (soda crackers and cookies). The viscosity of the composite flour decreased with an increasing substitution level of mealworm protein powder, and the setback significantly decreased from 69.31 ± 0.16 RVU (M0) to 19.00 ± 0.71 RVU (M20), indicating enhanced resistance to starch retrogradation. Farinographic and extensographic analyses revealed that the addition of mealworm protein powder reduced dough water absorption, significantly prolonged dough development time and stability time, and enhanced overall dough stability. However, extensibility gradually decreased, with a further reduction observed as the proofing time increased. Concurrently, the baking expansion ratio and hardness of the biscuits decreased. Specifically, for soda crackers, the baking expansion ratio decreased from 198.96 ± 3.88% (M0) to 135.74 ± 1.28% (M20), and hardness dropped from 26.40 ± 1.53 N (M0) to 6.32 ± 0.08 N (M20). For cookies, the baking expansion ratio and hardness decreased from 93.77 ± 0.72% (M0) to 86.06 ± 1.08% (M20) and from 1.76 ± 0.06 N (M0) to 1.10 ± 0.16 N (M20), respectively. The impact of mealworm protein powder (5–20%) was relatively minor in cookies but more pronounced in soda crackers, likely due to differences in formulation and processing methods. Additionally, the crunchiness of soda crackers was 3.42 times greater than that of cookies, whereas resilience was only 0.15 times that of cookies under controlled conditions. Pearson correlation analysis and principal component analysis (PCA) further elucidated the relationships between the dough properties and final product quality. Furthermore, the substitution of mealworm protein powder affected the sensory properties of the product but significantly enhanced its nutritional value, confirming the feasibility of replacing low-gluten wheat flour with mealworm protein powder and offering a theoretical foundation for its development and application in diverse biscuit formulations. Full article

The ‘Annurca’ apple, an EU Protected Geographical Indication product, undergoes a mandatory post-harvest reddening in the ‘melaio’. This traditional practice enhances color and aroma but initiates detrimental textural degradation, creating a paradox where key quality attributes develop in conflict. This study aimed to characterize the sensory evolution of ‘Annurca’ apples during extended cold storage and its impact on consumer preference. A cohort of 551 untrained consumers evaluated the sensory profile at seven time points over a 221-day cold storage period. Multivariate data analyses were employed to identify preference drivers and define consumer segments. Consumer overall liking and market acceptability followed a significant non-linear, U-shaped trajectory, declining from an initial high (89.4% acceptability) to a minimum at day 159 (46.6% acceptability), before partially recovering. This trend inversely correlated with a peak in perceived mealiness, while hardness and crunchiness remained stable. Juiciness and aroma intensity were consistently identified as powerful positive liking drivers, whereas mealiness was the most significant and consistent negative driver. Sweetness’s importance as a preference driver significantly increased over storage time. Cluster analysis on highly rated samples revealed three distinct consumer preference profiles, challenging the traditional notion of a single ideal ‘Annurca’ apple. This study deconstructs the ‘melaio’ paradox, demonstrating that sensory evolution is a dynamic process defined by a trade-off between flavor development and textural decay. The findings provide a data-driven framework for optimizing the commercial strategy for this unique PGI cultivar, suggesting the need to mitigate mealiness and develop targeted marketing strategies for distinct consumer segments. Full article

Despite the continued growth of the gluten-free food market, there is a dearth of sensory and consumer knowledge on commercial products. The existing research is mostly limited to hedonic measurements and ingredient effects instead of analytical methods for a better understanding of product characteristics of gluten-free crackers specifically. In this work, a semi-trained consumer panel used projective mapping to choose objectively different plain/original crackers from a pool of sixteen commercial gluten-free cracker varieties. The cracker samples represented a widespread sensory space originating from different key ingredients such as brown rice, white rice, flaxseed, cassava flour, nut flour blend, millet blend, and tapioca/potato starch blend. Based on projective mapping results, the crackers that mostly represented the sensory space were selected for characterization by a modified flash profiling method. The consumer panel developed 74 descriptors: 30 aromas, 28 flavors, 15 texture terms, and a mouthfeel attribute. The samples were monadically rated for intensity on a 4-point scale (0 = none, 1 = low, 2 = medium, and 3 = high). Rice, toasted, salt, grain, burnt, flaxseed, bitter, earthy, nutty, seeds, and grass were the prevalent aromas and flavors. Others were specific to cracker type. Some of these attributes can be traced back to the ingredients list. Results suggest that ingredients used in small portions are defining the flavor properties over the major grains/flour blends. All samples had some degree of crunchiness, crispness, and pasty mouthfeel; rice crackers were particularly firm, hard, and chewy; brown rice crackers were gritty; crackers with tuber starches/flours were more airy, soft, smooth, and flaky. Overall, the samples shared more aroma and flavor notes than texture attributes. In comparison to trained panel results, consumers generated a greater number of terms and were successful in finding subtle differences primarily in texture but had many overlapped flavors. The developed consumer terminology will facilitate the gluten-free industry to tailor communication that better resonates with consumer experiences, needs, and product values. Full article

The objective of this study was to analyze the impact of solar and hybrid dryers on the physicochemical characteristics, fingerprints, and cognitive-sensory perceptions of Mexican consumers of traditional tostadas made with corn of different races. Corn tostadas from different native races were evaluated with solar and hybrid (solar-photovoltaic solar panels) dehydration methods. Proximal chemical quantification, instrumental analysis (color, texture), fingerprint by Fourier transform infrared spectroscopy (FTIR), and sensory-cognitive profile (emotions and memories) and its relationship with the level of pleasure were carried out. The data were evaluated using analysis of variance models, Cochran Q, and an external preference map (PREFMAP). The results showed that the drying method and corn race significantly (p < 0.05) affected only moisture content, lipids, carbohydrates, and water activity. Instrumental color was influenced by the corn race effect, and the dehydration type influenced the fracturability effect. FTIR fingerprinting results revealed that hybrid samples exhibited higher intensities, particularly associated with higher lime concentrations, indicating a greater exposure of glycosidic or protein structures. Race and dehydration type effects impacted the intensity of sensory attributes, emotions, and memories. PREFMAP vector model results revealed that consumers preferred tostadas from the Solar-Chiquito, Hybrid-Pepitilla, Hybrid-Cónico, and Hybrid-Chiquito races for their higher protein content, moisture, high fracturability, crunchiness, porousness, sweetness, doughy flavor, corn flavor, and burnt flavor, while images of these tostadas evoked positive emotions (tame, adventurous, free). In contrast, the Solar-Pepitilla tostada had a lower preference because it was perceived as sour and lime-flavored, and its tostada images evoked more negative emotions and memories (worried, accident, hurt, pain, wild) and fewer positive cognitive aspects (joyful, warm, rainy weather, summer, and interested). However, the tostadas of the Solar-Cónico race were the ones that were most rejected due to their high hardness and yellow to blue tones and for evoking negative emotions (nostalgic and bored). Full article

To investigate the relationship between the rhizosphere microbial community structure and lotus root texture, the biological properties, and the rhizosphere microbial composition of mealy (ML) and crunchy lotus (CL) varieties were all analyzed using traditional and high-throughput sequencing technologies. The results showed that the ML varieties exhibited significantly lower moisture but higher starch contents than those of CL. Meanwhile, the rhizosphere fungal richness of ML was also significantly higher than that of CL. Moreover, the relative abundances of bacterial phyla and genera, such as Nitrospirota, Bacteroidota, Proteobacteria, and Bacillus, alongside fungal phyla and genera, i.e., Ascomycota and Emericellopsis, were enriched in rhizosphere of ML compared to CL. Functional prediction also revealed that elevated nitrogen cycling, polysaccharide degradation and cellulose breakdown functions could be detected in ML, potentially driving starch accumulation and cell wall modification. These results suggest that rhizosphere microbial composition, particularly nitrogen-cycling bacteria and lignocellulose-degrading fungi, may contribute to texture formation between texture-differentiated lotus root varieties. Full article

Currently, there is an ever-increasing demand for organic food from consumers who are convinced that it is healthier and more nutritious. The purpose of our research was to carry out an evaluation of the nutritional and sensory characteristics of organic and conventional hazelnuts of Tonda Gentile Romana cv. To this end, volatile composition, total phenolics, antioxidant capacity, and sensory profile of organic and conventional hazelnuts were identified. In comparison to conventional hazelnuts, organic hazelnuts had a greater amount of total phenols and antioxidants. Furthermore, organic hazelnuts had a different sensory profile, with more crunchiness (6.722 vs. 4.056 for raw and 8.389 vs. 4.667 for roasted) and sweetness (7.667 vs. 4.867 for raw and 7.089 vs. 3.889 for roasted), accompanied by distinct hazelnut, almond, walnut, popcorn, coffee, and roasty notes, present in much higher amounts than conventional hazelnuts. One of our key findings is that organic hazelnuts have a higher nutritional value due to their higher antioxidant capacity. Promoting organic hazelnuts helps to encourage consumers to use these products, which have a high nutritional value, thus contributing to public health. Full article

The snack market is shifting toward healthier options, leading to a growing interest in organic snacks. Dried fruits are particularly popular due to their long shelf life and convenience. Freeze-drying helps preserve both the taste and nutrients of these fruits. Among them, peaches are noteworthy for their antioxidant and anti-inflammatory properties. The research assessed the impact of lactic fermentation using Lactiplantibacillus plantarum (P_LP) and Fructilactobacillus fructivorans (P_FF), followed by freeze-drying, on the physicochemical, structural, and sensory properties of peach slices. Fermentation increased acidity (>22 mg/kg), decreased sugars (up to 43.5%), and raised salt content (to ~0.5%), effectively altering the fruit’s chemical profile. Dry matter content decreased by 6.0% (P_LP) and 7.2% (P_FF), while water activity remained low (0.13–0.15). Color parameters changed notably: L* values decreased, and a* values increased, with total color differences (ΔE) exceeding 15. Structural changes included higher porosity (to 71.4% in P_LP and 72.8% in P_FF) and reduced hardness from 50.1 N (control) to 35.7 N (P_LP) and 28.2 N (P_FF), which may benefit processing. Water sorption isotherms suggested improved stability under elevated humidity. However, sensory analysis showed lower consumer acceptance of the fermented samples due to reduced sweetness, crunchiness, and overall palatability, along with undesirable flavors from F. fructivorans. While lactic fermentation holds the potential for creating fruit snacks with better functional value, further optimization is needed to enhance sensory appeal and market potential. Full article

Investigations into crispy and crunchy in American English have demonstrated that these synonymic taste words have differing effects on perceived taste depending on association. To test the generalizability of these findings, category fluency tasks were used to elicit foods and beverages more and less associated with several pairs of synonymic taste words. Next, taste tests were conducted using synonymic taste words and some of their more and less associated products as stimuli. The results showed that more associated taste words have a marginally significant, positive effect on taste ratings, with significant interaction effects for certain products resulting in lower taste ratings. This study confirms that synonymic taste words beyond crispy and crunchy can alter perceived taste in American consumers. Moreover, it demonstrates that the underlying mechanisms are complex and, in addition to association, depend on the particular food or beverage as well as further factors. Full article

Peruvian carrot is a root with a pleasant taste but a short shelf life. Developing Peruvian carrot snacks with appealing sensory characteristics, a crunchy texture, and reduced lipid content aligns with modern consumer demands and represents an innovative approach to food diversification. To ensure product quality, snacks must have a low water content to prevent microbial growth and maintain crispness. Therefore, optimizing process variables through pre-treatments is essential to achieving the desired characteristics. This study aimed to evaluate the influence of frying conditions on the water content, lipid absorption, and sensory acceptance of Peruvian carrot snacks. The preparation process involved sanitizing and slicing the roots, air-drying them at room temperature, and frying them according to an experimental design. The optimal frying conditions were 160 °C for 18 s and 174 °C for 30 s. Three different treatments were tested: two with edible coatings made from Peruvian carrot starch at concentrations of 3:20 and 5:10 (starch %/glycerol %) and one control sample without a coating. Sensory evaluation showed significant differences between coated and uncoated snacks, with all samples receiving high consumer acceptance. Notably, coated snacks exhibited a 50% reduction in lipid absorption compared to the control while also retaining a lower water content, key factors in maintaining texture, preserving quality, and extending shelf life. Furthermore, the application of edible coatings proved effective in reducing the caloric content of the snacks, making them a healthier alternative. Full article

The alterable light/dark cycle in a plant factory with artificial lighting eliminates the traditional concept of day and night in nature. Adjusting the light/dark cycle to closely align with the inherent circadian rhythm of plants can enhance biomass accumulation. In this study, we examined the effects of different light/dark cycles on the photosynthetic performance, growth, and energy use efficiency of two hydroponic lettuce cultivars (Lactuca sativa L. cv. ‘Frillice’ and ‘Crunchy’). The lettuces were subjected to four light/dark cycle treatments—16 h light/8 h dark (L₁₆D₈, as control), 12 h light/6 h dark (L₁₂D₆), 8 h light/4 h dark (L₈D₄), and 4 h light/2 h dark (L₄D₂), all under LED lamps with white combined red chips at the same light intensity of 250 μmol m⁻² s⁻¹. Photosynthetic performance and growth index were measured during the slow and rapid growth stages, corresponding to days 9 and 21 after transplanting, respectively. For Frillice, L₁₂D₆ achieved the highest shoot dry weight and light and electricity energy use efficiencies on days 9 and 21 after transplanting, primarily due to the largest leaf area, leaf number, and net photosynthetic rate. For Crunchy, L₁₂D₆ and L₈D₄ increased shoot fresh and dry weights due to larger leaf area and leaf number on day 9 after transplanting compared with L₁₆D₈. Subsequently, the lettuces in L₁₆D₈ exhibited a rapid increase in leaf area and leaf number, along with a high net photosynthetic rate during the rapid growth stage, resulting in fast shoot biomass accumulation. There were no significant differences in the shoot dry weight and energy use efficiency between L₁₆D₈ and L₁₂D₆ on day 21 after transplanting. Two lettuce cultivars in L₁₆D₈ both exhibited the highest water use efficiency on day 21 after transplanting. In conclusion, the light/dark cycle lighting can alter lettuce biomass accumulation by modifying plant morphology and leaf net photosynthetic rate. Additionally, the physiological response to the light/dark cycle was cultivar-dependent. Our findings provide valuable insights for optimizing hydroponic lettuce production to achieve high yield in LED plant factories. Full article

Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products. Full article