Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study

Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines

Hibiscus (Hibiscus sabdariffa) wines are usually made through the fermentation of its calyces extracts. However, the exhausted calyces could still contain a considerable amount of extractable bioactive compounds. This work analyzed the effect of keeping the hibiscus calyces during fermentation on the physicochemical and sensory characteristics and acceptance of its wines. Hibiscus wines Filtered-Ch and Filtered-C were generated by fermentation of filtered musts of China and Colima varieties, respectively, while Unfiltered-Ch and Unfiltered-C were obtained by fermentation of musts from calyces that were kept for 120 days. Unfiltered-C and Unfiltered-Ch wines had higher contents of total monomeric anthocyanins (32.5 mg/L in Unfiltered-C and 48.5 mg/L in Unfiltered-Ch), condensed tannins (around 200 mg_CE/L), total phenolic compounds (800 mg_GAE/L), and antioxidant activity (8.4-8.8 mM_TE/L), as well as a higher concentration of tartaric, citric and malic acids (0.26, 0.32 and 2.25 g/L, respectively) than Filtered-C and Filtered-Ch wines (P < 0.05). Moreover, Unfiltered-C and Unfiltered-Ch wines had darker red colors, evidenced by lower lightness, chroma and hue values, than those observed in Filtered-C and Filtered-Ch wines (P < 0.01). Furthermore, Unfiltered-Ch and Unfiltered-C wines were more appreciated, having a more intense taste and smell according to the descriptions obtained from consumers by applying the Check-All-That-Apply technique. Sensory attributes observed in hibiscus wines were statistically correlated with the physicochemical characteristics. Keeping hibiscus calyces during fermentation allows for the production of wines with acceptable sensory characteristics and a higher concentration of bioactive compounds than producing wines from filtered musts.

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.