Sensory evaluation and physico‐chemical measurements of tomatoes commonly consumed in New Zealand

Five different locally sourced commercially grown tomatoes (cultivars; Aranca, Excell, Flavourine, Mondeo and Solairo) and one grown in Australia (Gourmet) were subjected to sensory evaluation using a consumer taste panel. Physico‐chemical characteristics (CIE colour, dry matter, °Brix, titratable acidity, pH and °Brix : acid ratio) were also measured on the tomatoes. Overall, the sensory evaluation results showed that there were differences between the tomato cultivar most likely to be purchased (Excell, bright red skin colour) and the tomato liked most overall (Aranca, darker red skin colour). Panellists gave a wide range of juiciness and hardness scores to the tomatoes evaluated. Cultivars Flavourine, Aranca and Solairo were moderately sweet while Excell, Mondeo and Gourmet were regarded as not sweet at all. Physico‐chemical results showed that the New Zealand grown tomato varieties evaluated were comparable with other tomatoes grown in New Zealand while most tomatoes were redder and had higher titratable acidity compared with studies of tomato varieties from other countries. The panellists initially ranked the tomatoes on the redness of skin colour but changed their rankings when they had assessed their taste and texture.     

Factors That Affect the Probability That a Food Retailer Sells a Specialty Food Product,Hybrid Striped Bass

ABSTRACT

Survey data from grocery retailers are analyzed to determine if sellers of hybrid striped bass have different socioeco-nomic and demographic characteristics than nonsellers. The results indicate that sellers are more likely to be chain stores, have larger seafood sales per customer, and have upper income clientele. Probit and logit analyses indicate that the probability that a retailer is a seller of hybrid striped bass increases as the firm sells more aquaculture products. The probability also increases if the retailer is a chain store whose average seafood sales per customer exceed $10, and whose annual seafood sales per store exceed $100,000.     

Consumer preferences for rockmelons in Australia

On the demand side, consumer's decision choice for rockmelon is often compounded by a number of factors including quality, which is often not related to the visual characteristics observed in fruits such as bananas or mangoes. On the supply side, there is a general lack of understanding of consumer response towards rockmelon attributes in Australia and consequently, great fluctuations of demand and hence supply of the fruit. Thus, objectives of this study were to evaluate and compare analytical measures by instruments and sensory assessments by consumers based on sweetness levels (8–13 ^oBrix) of rockmelons. Results indicated that there was a large variation in texture, juiciness and flavour for each ^oBrix level. A significant correlation coefficient (r = 0.829) was obtained between analytical and sensory measures for sweetness. High organoleptic scores for flavour were noted among the higher sweetness levels. It is recommended that due to the change in consumer acceptability, marketing of rockmelons should not be solely based on ^oBrix levels; other attributes such as flavour, texture and juiciness should be utilized.     

Household Consumption of Catfish in Louisiana by Product Type

Catfish is the leading aquacultural species produced in the United States. This article addresses the consumption patterns for catfish by product type: fillet, whole and nugget. Each catfish product type has a unique market which has changed over time. Implications are that these markets need to be disaggregated and monitored over time since they are dynamic.     

Sensory Panel Comparison of Ostrich and Emu Fillets with Top Sirloin Beef

Abstract

The restaurant industry is an ideal test market for new food products. Emu and ostrich producers and processors are utilizing restaurants to familiarize the public with their products. By means of a sensory panel, the authors evaluated emu and ostrich muscle cuts for flavor, juiciness, texture, and other flavors to the control (top sirloin beef). The results of the sensory panel comparison provided the restaurateurs with conclusive data to assist in assessing the viability of including these new items on their menus.     

Influence of Information on the Acceptance and Purchase Intention of an Irradiated Food: A Study With Brazilian Consumers

This study investigated the effect of information on the acceptability and purchase intention of an irradiated watercress salad and its non-irradiated counterpart among Brazilian consumers (N = 236). Both the irradiated and the non-irradiated products were fairly accepted (ratings about 6.0–7.0 in the hedonic scale). Significant effects (p ≤ 0.05) of gender, education, and age were also observed: acceptance and purchase intention was lower among male participants who received both information and an identified irradiated product, and higher among female participants who received only information about the process. Adults (30–39 years old) were more critical, and the higher the educational level, the lower the acceptability and purchase intention ratings. Brazil is one of the major irradiators in the world, but there is still a lack of consumer studies focusing the acceptability of irradiated foods. So the findings presented herein would favor Brazilian producers and regulators to develop effective communication strategies and to promote the irradiation technology.     

Consumers Evaluate Frozen and Grilled Ground Beef and Turkey Product

Abstract

Consumers are familiar with evaluating the acceptability of fresh and cooked ground beef in grocery stores and restaurants. Consumer acceptability of either fresh or frozen ground beef or ground beef blended with ground turkey has, however, received little attention. The acceptability of the blended beef turkey product is assumed to be relatively high given its origin from the traditional ground meats. Several different combinations of ground beef and ground turkey were evaluated for sensory color/texture differences in frozen and grilled forms by a 115-member consumer taste panel. Their evaluations of both frozen and grilled samples were influenced by previous experience with the combined product in the home and willingness to purchase the new product prior to evaluation of actual samples.     

Consumer evaluation of five new sweet potato (Ipomea batatas) varieties

Five new sweet potato varieties, 91/62, 84/17, 91/198, 82/123 and Injala White, known to be less sweet were evaluated by a 15‐member panel to determine their acceptance as staple food items in Ghana. The results of the experiment revealed that there were significant differences among all the quality characteristics of the five new sweet potato varieties. However, all the varieties were accepted as staple food, with some being preferred more than others. In terms of flavour and colour, variety 91/198 was most preferred, while variety 91/62 was the most preferred with regard to texture and taste. The overall acceptability showed that variety 91/198 was the most preferred one, which also was the one with the least sugar content. In fact, varieties 91/198 and 91/62 always emerged as the best two varieties, with most of their qualities preferred among the five studied. On the whole, the Injala White variety was the least accepted.     

Consumer acceptability of foods using low salt levels and salt substitutes

The purpose of this research was to investigate the effect first of sodium reduction and second its substitution (using LoSalt) on the acceptability of eating quality of chilli con carne and ratatouille. Hedonic assessment tests were carried out to determine the lowest levels of sodium necessary to produce acceptable dishes. Triangle tests were carried out to investigate whether differences could be observed when table salt was replaced by a salt substitute. Total sodium content of the dishes was determined by flame photometry. In the case of both dishes the sodium concentration of the most preferred samples was found to be similar. However, the chilli con carne was found to be acceptable at all additions of table salt. It was also found to be acceptable without the addition of any salt. Total substitution of added table salt with LoSalt was also successful in both dishes with panel members being unable to differentiate between salt and LoSalt samples. Thus it would appear that successful dishes can be produced by reducing added table salt levels or by substituting LoSalt, without affecting overall acceptability of the products.     

Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slices

Consumer acceptability and physicochemical properties of candied osmodehydrated (OD) carambola were evaluated in an effort to increase consumption of the fruit. Fresh carambola slices (Averrhoa carambola L.) were soaked in either 15% or 20% or 25% NaCl brine for 18 h, then in 40 °Brix sucrose for 18 h, followed by 60 °Brix sucrose for 18 h and dried at 55°C for 18 h. Slices soaked in 15% NaCl were most preferred by a focus group. Decreases in pH, total soluble solids (TSS) and increase in salinity were recorded in sucrose solutions after soaking carambola. During osmosis, carambola became less green and more orange‐yellow (P < 0.05). The pH of candied OD products varied between 3.62 and 4.16, salinity 16–28 ppt, TSS of 67–70 °Brix and 18.8–20.8% moisture. There were no differences (P > 0.05) in flavour or texture for products brined in 15% NaCl and soaked in either refined white sucrose (RS) solutions or brown unrefined sucrose (URS) syrups, but differences (P < 0.05) in appearance, colour and overall acceptability. Candied RS carambola had higher (P < 0.05) overall acceptability (6.2 – liked slightly to moderately) to products from URS (5.6 – neither liked nor disliked to liked slightly), which was also supported by paired preference testing. Flavour was most liked (P < 0.05) of all sensory attributes.     

Modified oatmeal and chocolate chip cookies: evaluation of the partial replacement of sugar and/or fat to reduce calories

Oatmeal and chocolate chip cookies were prepared using a non‐sucrose sweetener blend (dextrose/acesulfame‐K) and/or prune puree to replace 50% of the sugar and/or fat, respectively, following manufacturers’ recommendations. Similar effects of modification were found for both cookie types. Specific gravity (P < 0.05) and water activity (P < 0.05) increased with modification; cookie spread (P < 0.05) decreased. Probing (P < 0.05) revealed that the increase in hardness and chewiness associated with fat reduction was moderated to some extent when coupled with sugar reduction. Sensory assessments of texture using the Consumer Profile Ballot reflected the instrumental textural assessment. There were few significant sensory differences between the full‐fat/full‐sugar control oatmeal cookie and either modified oatmeal cookie. In chocolate chip cookies, sensory results (P < 0.05) suggest an increase in off‐flavours and bitterness, and a decrease in sweet and buttery attributes with modification. Panelists indicated that all formulations of each cookie type were acceptable with ratings above mid‐point on the scale for flavour and texture acceptability. Total fat reduction was 32% and 45% in the oatmeal and chocolate chip cookies respectively. Caloric reductions were 14–15% in the modified oatmeal cookies, and 12–13% in the modified chocolate chip cookies.     

Consumer acceptance of quick-cooking rice as food for use in a disaster

The consumer acceptability of a Philippine cultivar quick-cooking rice (QCR) as food for use in a disaster was studied. Test feeding in an evacuation centre involved random selection of 50 young adults and adult evacuees, rehydration of QCR and distribution of test rice samples for sensory evaluation test. The sensory evaluation results showed that more than 90% of the evacuee participants found the colour, texture, taste and overall qualities of the rehydrated QCR to be acceptable. Eighty per cent of the participants described the rehydrated rice to be adequately soft and neither undercooked nor overcooked. The test QCR samples were described by the community kitchen personnel of the evacuation centre as easy to prepare, requiring minimum cooking time and exhibiting homogeneity in doneness when cooked.     

Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits

The effect of three different carbohydrate-based fat substitutes in a baking powder biscuit was studied. The various fat replacers were substituted for fat in the biscuit formula at a rate of 33%, 66% and 100%. The biscuit variations were assessed by objective and sensory measurements. Comparable objective and sensory results indicated that crust colour was lightened significantly with increased use of the individual fat substitute. Tenderness decreased as substitute use increased when biscuits were rated by the sensory panel, but opposite results were obtained by the texture analyser. Objective analysis indicated that an increase in use of the fat substitute produced a moister biscuit, which was in agreement with the sensory panel. Consumer location testing rated the biscuits as moderately acceptable, but data did indicate a willingness for a product of this type to become available in the marketplace. The overall results do indicate that a fat substitute can be a viable additive in the basic biscuit, but there is a maximum at which the substitute can be used for fat and still produce an acceptable product.     

Sovereign credit ratings,capital flows and financial sector development in emerging markets

How does the sovereign credit ratings history provided by independent ratings agencies affect domestic financial sector development and international capital inflows to emerging countries? We address this question utilizing a comprehensive dataset of sovereign credit ratings from Standard and Poor's from 1995–2003 for a cross-section of 51 emerging markets. Within a panel data estimation framework, we examine financial sector development and the influence of sovereign credit ratings provision, controlling for various economic and corporate governance factors identified in the financial development literature. We find strong evidence that our sovereign credit rating measures do affect financial intermediary sector developments and capital flows. We find that i) long-term foreign currency sovereign credit ratings are important for encouraging financial intermediary development and for attracting capital flows. ii) Long-term local currency ratings stimulate domestic market growth but discourage international capital flows. iii) Short-term ratings (both foreign and local currency denominated) retard all forms of financial developments and capital flows. There are important implications in this research for policy makers to encourage the provision of longer-term credit ratings to promote financial development in emerging economies.     

Effect of moisture migration on sandwich texture

The effect of moisture migration on the texture of tuna sandwiches was studied using panel and instrumental methods. Moisture migration from the spread to the bread was dependent on the percentage of water in the filling (r = 0.97). Moisture content affected the firmness and cohesiveness of the sandwiches, as measured by panel and instrumental methods. A correlation was found with firmness (r = 0.75) but not with cohesiveness.     

A PRELIMINARY INVESTIGATION OF CONSUMER PREFERENCE FOR WHITE FISH OF DIFFERENT SPECIES*

White fish of different species were compared in a series of experiments involving the use of taste panels. Problems encountered in presenting uniform samples are described and the preferences established are discussed. It was established that appearance, texture and flavour all contributed to determining the relative acceptability offish species, and that very small differences in these properties led to definite preferences for certain types of fish.     

Evaluation of Alternative Market Channels for Farm-Raised Catfish

Abstract

Catfish producers have traditionally marketed catfish to centralized processing plants that eviscerate and fillet the fish for distribution to the food service sector and to retail markets. However, low prices offered by the processing plants since December of 2001 have fallen short of the breakeven costs for some farmers. Developing alternative marketing channels that offer higher prices to catfish producers have been suggested to help improve farmers' revenue by spreading price risks. The objective of this study was to examine the effect of alternative marketing channels and average size on the average price of farm-raised catfish. The results of this analysis suggest that catfish farmers can increase the average price received for live food-sized catfish by decreasing the percentage of fish marketed to processing plants and live haulers, while increasing the percentage of fish marketed to retail outlets in an average size range of 0.57 kg to 0.90 kg. This can be achieved with on-farm value-added processing. However, retail outlets are relatively limited and may not provide a solution to large-scale producers of the catfish farming industry.     

Collective action clauses: How do they affect sovereign bond yields?

We study the effects of the adoption of collective action clauses (CACs) on government bond yields by exploiting secondary market data on sovereign bonds quoted in international markets from March 2007 to April 2011. CACs are assessed security by security. Using a panel data approach, we find a U-shaped effect of CACs on yields according to the credit rating of the issuer. While the impact is negligible for the highest ratings, a significant yield discount emerges for mid-range ratings, which is smaller for bad ratings and possibly insignificant for the worst ratings. This relationship appears fairly robust across a number of checks. This evidence may reflect the fact that CACs are valuable because they help with orderly restructuring unless the perceived probability of default is too small. Nevertheless, at low ratings, this effect can be weakened by an increasing risk of moral hazard.     

Exploring differences between central located test and home use test in a living lab context

The concept of Living Labs (LLs) has evolved to support the creation of experience‐based development of innovations in real‐life, user‐driven and open environments. Two types of consumer product tests used generally are central location tests (CLT) and home use tests (HUT) where the acceptability or liking of a product or group of products is determined together with the view of whether one product is preferred over other products. This article explores the similarities and differences between CLT and HUT test results in a LL context. In both settings, the acceptance of five flavoured chocolate bars was evaluated for appearance, odour, taste/flavour, texture and overall liking. Apart from the mean values of liking in the two tests, data were analysed to identify consumer segments. Qualitative data were also collected by asking for consumer comments on the tested samples. The results show that independent of test method the bars were evaluated equally and all accepted by the consumers. A clear difference between CLT and HUT testing was that CLT consumers significantly differed from the HUT consumers, giving the test samples lower scores. For example, the mean values of the overall acceptance scores given by HUT consumers varied between 6.0 and 6.6, while for CLT consumers the corresponding values varied from 5.4 to 5.9. Another difference was the number of comments from consumers. CLT consumers richly commented on the products in a verbose way, while HUT consumers used the opportunity to comment very sparingly. Considering the cluster analysis as yet another difference between the testing methods, clusters from the CLT were more distinct and the number was higher with five clusters in CLT and four in HUT. Clusters where consumers liked all the products in both test settings were twice as many for HUT than in CLT. Applying the LL approach, there is a need for methods and approaches that capture a rich picture of consumers during test performance without being intrusive or obstructive of activities and context. The approach offers the opportunity for companies to have consumers not only test products but also offer input that can stimulate new innovations and give consumers more power and influence.