Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade

This is the peer reviewed version of the following article: Rubio‐Arraez, S., Sahuquillo, S., Capella, J. V., Ortolá, M. D., & Castelló, M. L. (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies, 46(4), 272-280, which has been published in final form at http://dx.doi.org/10.1111/jtxs.12127. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different proportions. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties have been carried out, initially and after 45 days of storage. Microbiological analyses have also been performed to determine their stability. Furthermore, a sensorial assessment has been conducted to find out acceptance of these new orange marmalades by consumers. The results showed that the highest proportion of oligofructose contributed to improve the initial antioxidant capacity of marmalades. The marmalade with the same proportions of oligofructose and tagatose was more consistent and showed a further increase in the elastic component over time. All marmalades had a similar appearance, but oligofructose reduced L*. Finally, orange marmalades made with healthy sweeteners were better scored.The authors would like to thank the Serigo family for donating the raw material and the project GV/2013/029 by the GVA, Valencia, Spain.Rubio Arraez, S.; Sahuquillo Ceruelos, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies. 46(4):272-280. https://doi.org/10.1111/jtxs.12127S27228046

Impact of product name and seasonal context on the sensory evaluation of a seasonally themed beverage

Information can have a powerful impact on liking, however, little is known about the effect of product name on consumer perception. Moreover, the influence of season, as a sensory relevant context, has never been investigated. The aim of this study was to investigate the effect of naming products with season evoking names and to compare responses between seasons. One hundred and fifty three consumers took part in either a summer (n=71) or winter (n=82) tasting of a drink named 'Winter Spice' or 'Refreshing Summer Berries'. Within each campaign, a cross-over design was applied and participants rated the drink for liking and sensory characteristics (check-all-that-apply). Neither the name nor the season had an impact on liking; however, both factors affected attribute description. The drink was described significantly more often as "spice", "Christmassy" and "mulled wine" when named 'Winter Spice', it was described more often as "blackcurrant" and "cherry" during the winter months. Practical applications: It appears possible to use product names to deliver different sensorial experiences without impacting negatively on liking providing that the names reflect adequately the product intrinsic qualities. Seasons appear to be a sensory relevant context, developing a greater understanding of the underpinning mechanisms is critical product development and marketing

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen volatile compounds were identified in the distillate (including alcohols, esters, aldehydes, and acids), all of them in concentrations able to promote pleasant characteristics to the product. Based on the chemical composition, \SCG\ spirit was considered as having organoleptic quality acceptable for human consumption. Twelve descriptors defined the sensory characteristics of this product, including clarity and brilliance (visual analysis), coffee, roasted, alcohol, elegance and frankly (olfactory analysis), bitter, astringent and pungent (gustatory analysis), and finesse (olfactory and gustatory analyses). Coffee was the most representative aroma by olfactory analysis. Based on the sensory analysis, \SCG\ spirit was considered as having features of a pleasant beverage, with smell and taste of coffee

Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato

New food products are normally marketed after research regarding consumers' preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life,Postprint (published version