Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

Consumer acceptance and sensory profiling of reengineered kitoza products.

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group st...

Impact of sensory differences on consumer acceptability of Yoghurt 6 and Yoghurt - like Products

consumer acceptance and quantitative descriptive analysis of pistachio spread

pistachio nut (pistacia vera l.) is one of the popular and nutritious tree nuts in the world. pistachio spread is a new product which is made from pistachio paste, icing sugar, soy protein isolate (spi), and red palm oil (rpo). this study involved sensory acceptability (by 32 assessors) using hedonic scale and development of suitable terminology for describing pistachio spread using quantitativ...

effect of thickening agents on physicochemical, sensory and microbial properties of set fruit yoghurt

fruit yoghurt is frequently made with fermented milk products; however, the use of fruit and its products may cause changes in the viscoelastic properties, syneresis and sensory properties of fruit yoghurt. one approach to improve these properties in fruit yoghurt is the use of thickening agents. this study investigated the effect of carboxymethyl cellulose and guar thickening agents on the pro...

Consumer acceptance

The development of genetically modified (GM) food has been a matter of considerable interest and worldwide public controversy. As a result ‘uncertainties’, ‘risks’ and ‘benefits’ that such new technologies portray to the food industry and consumers have been widely disseminated. However, there is limited understanding of what lies behind “demand side effects” to the introduction of these ‘poten...