Faba bean as a novel brewing adjunct:consumer evaluation

The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological nitrogen fixation. Faba bean is, therefore, distinguished from species such as spring barley (Hordeum vulgare L.), which require large amounts of synthetic nitrogen fertiliser. Consumer analysis of beer produced with faba bean as an adjunct compared with barley malt beers has not previously been assessed. This study evaluated the potential of beers brewed using 30% (w/w) dehulled bean (kernel) flour as an adjunct to malted barley, using a series of quantitative sensory tests. The first, a blind acceptance test with inferred preference, found no statistically significant difference in the taste score of the bean kernel flour adjunct beer when compared with conventional beer. In the second acceptance test, the knowledge that the beer was produced using beans did not affect the overall consumer impression of the beer, regardless of how this information was presented. These results suggest that the use of faba beans in brewing does not impact negatively on the taste or acceptability of the resultant bee

Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path

The “hard to swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford’s break down path (Journal of Texture Studies 19: 103-115). From our data we propose a modification to the Hutchings and Lillford model which allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behaviour of some dry, carbohydrate rich, foods previously constrained to fit extant models. Since TDS does not measure the magnitude of an attribute, we undertook Time Intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky/cohesive sensations may remain paramount but diminish in intensity, prior to swallowing

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard. RESULTS: Thirteen out of 22 sensory attributes differed significantly between the products. The aroma attributes ‘chicken’, ‘bouillon’ and ‘fat’ scored highest and the ‘iron/liver’ aroma lowest for the niche products. The meat was more ‘tender’, ‘short’ and ‘crumbly’ and less ‘hard’ and ‘stringy’ in the standard products than in one or more of the niche products. Product ‘I 657’ was less ‘juicy’ than the rest. Products ‘I 657’ and ‘L 40’ were more ‘cohesive’ and tasted more ‘sourish’ and less of ‘sweet/maize’ than the standard products. The ‘overall liking’ score was significantly higher for the ‘K 8’ product than for the ‘Standard A’ and ‘L 40’ products. The ‘overall liking’ score was significantly correlated with the scores for aroma and taste of ‘chicken’, ‘umami/bouillon’, ‘iron/liver’ and ‘fat’ aroma. CONCLUSION: The sensory profiles differed particularly between conventional standard broilers and organic niche broilers, although differences were also found between breeds. The present study indicates that aroma and taste attributes were more important for the assessors than meat ‘tenderness’ for the overall liking of broiler meat. �c 2011 Society of Chemical Industry

Consumer-orientated development of hybrid beef burger and sausage analogues

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison to both meat and meat free commercial products. Acceptability data was generated using the 9-point hedonic scale. Check-all-that-apply (CATA) questioning was used to determine the sensory attributes perceived in each product as well as information on the attributes of consumers’ ideal products. It was identified that Hybrid products were generally well liked among consumers and no significant differences in consumer acceptability (p < 0.05) was identified between Hybrid and full meat products whereas meat free products were found to be less accepted. However, hybrid sausages received higher acceptability scores (6.00 to 6.51) than Hybrid burgers (5.84 to 5.92) suggesting format may have a large impact on consumer acceptability of Hybrid products. Correspondence Analysis (CA) indicated that Hybrid products were grouped with meat products in their sensory attributes. Penalty analysis found that a ‘meaty flavour’ was the largest factor driving consumer acceptability in both burgers and sausages. Cluster analysis of consumer acceptability data identified key differences in overall acceptability between different consumer groups (consumers that only eat meat products and consumers who eat both meat and meat free). The Hybrid concept was found to bridge the acceptability gap between meat and meat free, however further product reformulation is required to optimise consumer acceptability

Comparing the impact of environmental factors during very high gravity brewing fermentations

The impact of the initial dissolved oxygen, fermentation temperature, wort concentration and yeast pitching rate on the major fermentation process responses were evaluated by full factorial design and statistical analysis by JMP 5.01 (SAS software) software. Fermentation trials were carried out in 2L-EBC tall tubes using an industrial lager brewing yeast strain. The yeast viability, ethanol production, apparent extract and real degree of fermentation were monitored. The results obtained demonstrate that very high gravity worts at 22°P can be fermented in the same period of time as a 15°P wort, by raising the temperature to 18°C, the oxygen level to about 22 ppm, and increasing the pitching rate to 22 × 106 cell/mL. When diluting to obtain an 11.5°P beer extract, the volumetric brewing capacity increased 91% for the 22°P wort fermentation and 30% using the 15°P wort. After dilution, the fermentation of the 22°P wort resulted in a beer with higher esters levels, primarily the compound ethyl acetate.(undefined

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity.Work included in the Portuguese PRODER research Project number 020260013013 “New goat and sheep processed meat products.”info:eu-repo/semantics/publishedVersio

The genotype-phenotype relationship in multicellular pattern-generating models - the neglected role of pattern descriptors

Background: A deep understanding of what causes the phenotypic variation arising from biological patterning processes, cannot be claimed before we are able to recreate this variation by mathematical models capable of generating genotype-phenotype maps in a causally cohesive way. However, the concept of pattern in a multicellular context implies that what matters is not the state of every single cell, but certain emergent qualities of the total cell aggregate. Thus, in order to set up a genotype-phenotype map in such a spatiotemporal pattern setting one is actually forced to establish new pattern descriptors and derive their relations to parameters of the original model. A pattern descriptor is a variable that describes and quantifies a certain qualitative feature of the pattern, for example the degree to which certain macroscopic structures are present. There is today no general procedure for how to relate a set of patterns and their characteristic features to the functional relationships, parameter values and initial values of an original pattern-generating model. Here we present a new, generic approach for explorative analysis of complex patterning models which focuses on the essential pattern features and their relations to the model parameters. The approach is illustrated on an existing model for Delta-Notch lateral inhibition over a two-dimensional lattice. Results: By combining computer simulations according to a succession of statistical experimental designs, computer graphics, automatic image analysis, human sensory descriptive analysis and multivariate data modelling, we derive a pattern descriptor model of those macroscopic, emergent aspects of the patterns that we consider of interest. The pattern descriptor model relates the values of the new, dedicated pattern descriptors to the parameter values of the original model, for example by predicting the parameter values leading to particular patterns, and provides insights that would have been hard to obtain by traditional methods. Conclusion: The results suggest that our approach may qualify as a general procedure for how to discover and relate relevant features and characteristics of emergent patterns to the functional relationships, parameter values and initial values of an underlying pattern-generating mathematical model

Discrimination of beer flavours by analysis of volatiles using the mass spectrometer as an electronic nose

Entire mass spectra of beer headspace components were used as fingerprints for beer brand classification and differentiation of beer samples stored under various conditions. Chemometric analysis of the mass spectra allowed for the discrimination of beer brands and for the detection of beer aging and photodegradation. The numeric methods used include unsupervised PCA modelling and discrimination using kappa NN, LDA, and D-PLS methods

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan. RESULTS: A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r=−0.94) and milky taste (r = 0.92–0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste. CONCLUSION: This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences

The evaluation of (social-)psychological comfort in clothing, a possible approach

This paper presents the first results of a PhD research on psychological comfort of clothing. In order to understand and conceptualize the psychological aspects of clothing comfort, a variation of the Delphi Method was used to seek opinions from experts. This method was chosen because of its consensus-building features. The results were obtained from a qualitative text analysis, conducted over the experts’ responses to the first round of questions. The analytic process shed some light on the formation of the psychological comfort concept as well as the potential attributes to be evaluated when assessing this comfort dimension.This work is supported by FEDER funds through the Competitivity Factors Operational Programme - COMPETE and by national funds through FCT – Foundation for Science and Technology within the scope of the project POCI-01-0145-FEDER-007136. The first author would also like to gratefully acknowledge the support from the Araucaria Foundation of Paraná State and the Federal University of Technology, specially, the Fashion Design Department and the Office of Research and Graduate Studies.info:eu-repo/semantics/publishedVersio