A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers’ perceptions of foods

Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation

Croissants are made using solid fats that predominantly contain saturated fatty acids and trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in puff pastry thus improving its nutritional profile. Oleogel (OG)-shortening (SH) blends were prepared as a fat replacer for partial (50, 60, 70%) and full shortening (100%) substitution. These replacements implied a reduction of up to 45% of saturated fat and an increase of up to 47% of unsaturated fat, especially monounsaturated fatty acids. Physical characterisation was conducted using texture profile analysis and penetration tests to evaluate the oleogel effect on a baked croissant matrix structure. Sensory analysis was also performed to evaluate the organoleptic properties of the croissant. Shortening replacement using oleogel resulted in croissants with lower saturated fat content, lower bite firmness, and a texture profile similar to croissants made with commercial shortening. The presence of oleogel up to 100% did not contribute negatively to the firmness or springiness of the croissants, although they became chewier and more cohesive as the oleogel increased. In terms of sensory perception, the SH50:OG50 croissant sample was the most similar to the solid fat control. The use of sunflower oil-cellulose-based oleogel was suitable for the formulation of puff pastry products with a healthier fat profile while maintaining the physical and sensory characteristics of conventional croissants.

Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients

Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein (“ high in protein,” or at least a “ source of protein”).

Effect of the use of entire male fat in the production of reduced salt fermented sausages

The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts.

Consumer valuation of functional foods and nutraceuticals in Canada. A conjoint study using probiotics

This paper applied conjoint analysis to elicit consumer preferences over attributes of functional foods and nutraceuticals using probiotics as the functional compound of interest. Data were gathered through a mall intercept survey in Guelph, Canada. Cluster analysis and chi-square tests were used to examine the relationship between respondents' characteristics and preferences for product variants. On the basis of cluster analysis of the part-worth scores from the conjoint analysis, three clusters were identified. Clusters differed predominantly according to the preferred mode of delivery and source of health claims. The value attached to health claims related to probiotics was also explored. The results suggested that consumers place a strong premium on claims verified by government, but little value on 'non-verified' claims made by product manufacturers.