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Article
Publication date: 2 October 2017

Kamolnate Kitsawad, Blessing Amarachi Joseph and Tatsawan Tipvarakarnkoon

The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers.

Abstract

Purpose

The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers.

Design/methodology/approach

Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce.

Findings

Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated.

Originality/value

Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

Details

British Food Journal, vol. 119 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 April 2009

Alex Gofman, Howard R. Moskowitz and Tõnis Mets

Innovation cannot come without in‐depth understanding of the product and its consumer perception. This paper aims to show the approach for consumer‐centric re‐development…

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Abstract

Purpose

Innovation cannot come without in‐depth understanding of the product and its consumer perception. This paper aims to show the approach for consumer‐centric re‐development strategy, from design of the experiment to execution, analysis, modeling and strategies for implementation.

Design/methodology/approach

The approach described uses a relatively large‐scale experimental design of ingredients (12 variables) to vary sensory attributes and conduct sensitivity analysis with consumers.

Findings

The resulting product was a big marketing success for the producer. A disciplined experimentation based on statistically sound experimental designs produces much better food products with increased acceptability by consumers.

Practical implications

Statisticians have turned their attention to modeling the relations between physical variables and subjective consumer responses. The resulting products are optimized to meet sensory preferences of the consumers including varied sensory segmentation of the markets.

Originality/value

Using advanced multivariate experimental design for sensory optimization has proved many times its advantages although still not universally used. The approach could help the marketers and developers create better products that consumers like.

Details

Journal of Product & Brand Management, vol. 18 no. 2
Type: Research Article
ISSN: 1061-0421

Keywords

Article
Publication date: 9 October 2018

Willard Navicha, Yufei Hua, Kingsley George Masamba, Xiangzhen Kong and Caimeng Zhang

The purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans.

Abstract

Purpose

The purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans.

Design/methodology/approach

In total, 12 purposively selected post graduate students majoring in Food Science conducted descriptive sensory analysis after being trained for 18 h in sensory analysis, while 75 untrained students conducted consumer acceptability test of soymilk prepared by roasting soybeans at a temperature of 110°C for 20, 40, 60, 80 and 100 min and at 120°C for 20 min.

Findings

Results have revealed that roasting soybeans improved sensory properties by significantly (p<0.05) decreasing the objectionable green, beany flavours and increasing sweet taste, viscosity and roasted flavour. Furthermore, results from the principal component analysis revealed that aroma and sweet taste were the most critical sensory attributes. In addition, it was found out that soymilk samples prepared by roasting soybeans at 110°C for 40 and 60 min and at 120°C for 20 min were significantly more acceptable than the control soymilk.

Research limitations/implications

The participants in this study were from one locality and predominantly soybean consuming community and therefore there is need to conduct the study in a different locality in order to validate the study findings.

Practical implications

The study can assist small scale processors that might not have access to lipoxygenase-free soybeans and other technologies for improving the quality of soymilk.

Social implications

The study can be used as a guide for connecting the food processers with the external world of consumption.

Originality/value

For the first time, the study findings have demonstrated that controlled soybean roasting can be a useful strategy for improving soymilk sensory properties and consumer acceptability. The findings in this study can be usefully used in the quality control of soy bean-based products.

Details

British Food Journal, vol. 120 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 February 2017

Karina Scatolino Mesquita, Vanessa Rios de Souza, Jéssica Ferreira Rodrigues, Camila Carvalho Menezes, Soraia Vilela Borges, João de Deus Souza Carneiro and Ana Carla Marques Pinheiro

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional…

Abstract

Purpose

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Design/methodology/approach

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

Findings

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

Research limitations/implications

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

Originality/value

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 5 October 2021

Sonia Goltz and Patty Sotirin

The authors suggest that the research-to-practice gap, such as that found in evidence-based management, is due in part to a lack of attention to embodied knowledge. The…

Abstract

Purpose

The authors suggest that the research-to-practice gap, such as that found in evidence-based management, is due in part to a lack of attention to embodied knowledge. The recommendation is for change agents to bring attention to embodied knowing when implementing change based on research. The purpose of the paper is to address the research-to-practice gap.

Design/methodology/approach

This is a conceptual paper that considers limitations of the predominant approach to considering the research-to-practice gap. The literature on phenomenology, feminist theory, and learning theory form the basis for exploring these challenges as well as possible solutions for transcending the research-to-practice gap.

Findings

Strategic opportunities for introducing increased corporeal understanding are advanced. The suggestions address the research-to-practice gap at three critical stages of research-based change initiatives. These include making embodied knowledge integral to change initiatives in framing research, reducing resistance, and increasing acceptance. Among the specific strategies discussed are attending to tacit knowledge when considering the change, embracing the embrained body including attending to kinesthetic resistance and starting with the body to increase acceptance when implementing change.

Originality/value

There has been very little previous attention to the corporeal in management research and practice, including in the organizational change literature. This paper not only increases this discussion significantly but also provides suggestions for how to move forward in practice.

Details

Journal of Organizational Change Management, vol. 35 no. 1
Type: Research Article
ISSN: 0953-4814

Keywords

Article
Publication date: 24 February 2021

Hua Fang, Jianyu Zhang, Zhuan Hong, Weizhu Chen, Yiping Zhang and Meijuan Fang

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their…

Abstract

Purpose

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their antioxidant effect, copper reducing power, copper chelating activity and polyphenol oxidase (PPO) inhibitory activity, as well as explored their potential preservative activity in white leg shrimp.

Design/methodology/approach

The antioxidant properties of Sargassum horneri 75% ethanol aqueous extracts were measured by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and PPO inhibitory activity. Sample III displayed the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity, so it was selected for further studying its impact on shrimp's quality changes such as pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), melanosis and sensory score during storage at 4°C.

Findings

Among all three samples, sample III containing 49.88% total phenolic contents was selected for the further study on the prevention of quality loss and melanosis of shrimp, because it yielded the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity than the other two samples (samples II and IV). It was found that shrimp treated with 0.2% sample III had the lowest melanosis scores throughout the storage (p < 0.05). During ten days of storage at 4°C, shrimp treated with 0.2% sample III had a higher score in sensory properties (color, segments, texture and odor), compared with the control, 0.1% kojic acid and 0.1% sample III treated shrimp (p < 0.05). The results indicated that the treatment of shrimp with 0.2% sample III could extend the shelf life to eight days at 4°C.

Social implications

The extracts of Sargassum horneri displayed potent PPO inhibition, antimicrobial and antioxidant properties. Importantly, the 75% extracts of Sargassum horneri could extend the shelf life. Considering these results, the extracts of Sargassum horneri may be used as natural preservatives in the food industry after further evaluation of their other properties such as toxicity, as well as provide a choice target to source natural products intended for cosmetics.

Originality/value

The originality of this paper lies in the development and application of the extracts of edible algae. To extend the shelf life of seafood, the polyphenolic-rich extract of Sargassum horneri provided another possible selection.

Details

British Food Journal, vol. 123 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 5 July 2021

Asli Sakarya and Ibrahim Taylan Dortyol

Beverage serving affects consumers’ taste and price perceptions. Therefore, the correct selection of the presentation cues is essential when a consumer evaluates a…

Abstract

Purpose

Beverage serving affects consumers’ taste and price perceptions. Therefore, the correct selection of the presentation cues is essential when a consumer evaluates a product. This study aims to determine how haptic (weight) and visual (colour) cues of drinking vessels affect the taste and price perception of coffee.

Design/methodology/approach

The authors created three different experimental designs. Given that coffee is a popular drink among the younger population, the authors invited undergraduate students in the 18–24 age group into this study. The participants tasted the same coffee from cups differ in weight (heavy and normal) and colour (congruent, incongruent and neutral), after which their opinions about the taste and price were recorded.

Findings

According to the results, increasing the weight of the cup creates a more positive perception of the smell and density of the coffee. Moreover, coffee served in a heavy cup was perceived to be more expensive than in other cups. The authors also found that incongruent cups received a lower score in all evaluations regarding taste perception. In the final experiment, the authors used the weight and colour manipulations together. According to the participants, the most fragrant coffee was perceived from a heavy and congruent cup.

Research limitations/implications

Small sample is one of the limitations of this study. Future studies could be conducted with bigger and more diverse sample using different kinds of coffee beans.

Practical implications

It will be appropriate for coffee producers to design the cups in light of the said results.

Originality/value

The paucity in the existing literature of sensory marketing studies using hot drinks is remarkable, especially takeaway coffee, which is becoming more popular with an increasing number of coffee chains, and needs to be examined in detail.

Details

Young Consumers, vol. 23 no. 1
Type: Research Article
ISSN: 1747-3616

Keywords

Article
Publication date: 1 January 2005

Humberto Maturana Romesín

To reflect on the matter of self‐consciousness.

Abstract

Purpose

To reflect on the matter of self‐consciousness.

Design/methodology/approach

The purpose is achieved through the process of answering four questions presented to me by Heinz von Foerster in the course of our many conversations.

Findings

It is not possible to understand the nature of self‐consciousness without understanding the operation of human beings as living systems that exist as emotional languaging living systems: self‐consciousness is a manner of living.

Practical implications

We human beings can become more aware of our responsibility in the design of robots that imitate us.

Originality/value

Reflects on what makes us humans special, on subjective experience, and on the world we bring forth.

Details

Kybernetes, vol. 34 no. 1/2
Type: Research Article
ISSN: 0368-492X

Keywords

Article
Publication date: 9 February 2015

Pramod Kumar Singh, Sunil Kumar, Z. F. Bhat and Pavan Kumar

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality…

Abstract

Purpose

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Design/methodology/approach

Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters.

Findings

Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality.

Originality/value

The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Details

Nutrition & Food Science, vol. 45 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 February 2017

Se-Young Ju, Jin-Ju Ko, Hee-Sun Yoon, Su-Jin Seon, Yu-Ri Yoon, Da-In Lee, So-Yeon Kim and Hye-Ja Chang

The purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives…

Abstract

Purpose

The purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives, and chicory) and to analyze the efficacy of Escherichia coli O157:H7 reduction by type of sanitizer and vegetable.

Design/methodology/approach

To assess the sanitizing effects of microbial elimination by variety of vegetable, the samples were grouped into four different washing methods: control (no sanitizer), 100 ppm chlorine, 100 ppm electrolyzed water, and 200 ppm electrolyzed water after prewashing. Subsequently, quantitative microbiological experiments were conducted to assess aerobic mesophilic plate count (APC), coliform, E. coli, and Bacillus cereus, and sensory changes of the sanitized vegetables were tested. Thereafter, measurement of the sanitizing effects on bacterial reduction after inoculation with E. coli O157:H7 was conducted.

Findings

The microbial levels of four types of vegetables ranged from 3.37 to 5.24 log CFU/g for APC, 2.41 to 5.57 log CFU/g for E. coli, 0.25 to 5.40 log CFU/g for coliform, and 0.83 to 5.44 log CFU/g for B. cereus. After three types of sanitizing treatments, microbial reduction effects showed 0.94-1.84 log CFU/g for APC, 0.56-1.00 log CFU/g for E. coli, 0.18-1.26 log CFU/g for coliform, and 0.56-1.23 log CFU/g for B. cereus (p<0.05). In sensory evaluation, there were no significant differences in taste and flavor between with and without sanitizing treatments. Regarding bacterial reduction after inoculation with E. coli O157:H7, the microbial reduction on vegetables was shown to be in the range of 0.27-1.57 log CFU/g with 100 ppm sodium hypochlorite, 0.66-3.07 log CFU/g with 100 ppm electrolyzed water, and 0.79-2.55 log CFU/g with 200 ppm electrolyzed water. Chicory, cherry tomato, and spring onion showed significant reduction levels of E. coli O157:H7 after sanitation (p<0.05).

Originality/value

This study revealed that different sanitization methods are required for different types of vegetables. Electrolyzed water treatment (100 ppm) is a more effective and safe method of washing raw vegetables. Given that the main purpose of sanitizing fresh-cut produce is to maximally reduce microorganism levels, different methods of sanitizing fresh-cut produce with an adequate washing method should be used according to vegetable type.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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