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Articles 1 - 5 of 5
Full-Text Articles in Other Food Science
Effects Of Sensory Cues On Product Acceptability And Consumer Perceptions, Emotions, And Behavior, Cristhiam Gurdian Curran
Effects Of Sensory Cues On Product Acceptability And Consumer Perceptions, Emotions, And Behavior, Cristhiam Gurdian Curran
LSU Doctoral Dissertations
Visual and cognitive cues can affect overall liking (OL) and consumer perceptions, emotions, and behavior. The first study explored the effect of product color difference on the liking, perception, and purchase intent (PI) of cheese-flavored-tortilla chips (CFTC) formulations (A and B) on serving plates (plastic, foam, and paper). Color differences between formulations influenced crunchiness and saltiness liking and perception, which together with overall flavor liking and formulation, mainly determined CFTC OL. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and …
Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, And Salt Level Statements, And Its Effects On Consumer Perception: A Case Of Barbecue Sauce, Jose Ramon Alonso Marenco
Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, And Salt Level Statements, And Its Effects On Consumer Perception: A Case Of Barbecue Sauce, Jose Ramon Alonso Marenco
LSU Doctoral Dissertations
Cardiovascular diseases are the leading causes of death in the USA and associated with excessive sodium (Na) intake. Thus, reducing the Na intake is vital to alleviate health concerns. One serving of the average Barbecue sauce (BBQs) may contribute around 15%-20% of the daily Na allowance (2,300 mg). No research has evaluated salt substitutes or visual cues on salty taste perception of BBQs, thus it was the aim of this research. Consumer studies followed a Balanced Incomplete Block (BIB) designs. For Study I, BBQs prototypes followed a 3-components (NaCl : KCl : Glycine) mixture design, with 38% - 87% less …
Sensory Analysis For Determining The Influence Of Visual Stimuli Upon Eating Experiences, Pitchayapat Chonpracha
Sensory Analysis For Determining The Influence Of Visual Stimuli Upon Eating Experiences, Pitchayapat Chonpracha
LSU Doctoral Dissertations
Consumers are currently more conscious about salt and sugar intake than they were in the past. Visual cues have been shown to impact consumers’ cognitive and their taste perceptions. Current research information about visual cues enhancing human’s tastes expectation of saltiness and sweetness is limited. The sophisticated sensory analysis for products containing a reduced amount of salt and sugar is undoubtedly time–consuming and costly if the sensory experiment is designed with many samples. Therefore, the following three studies were achieved: I) an examination of how intrinsic and extrinsic visual cues affect the overall consumer eating experiences; II) a comparison of …
Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles
Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles
LSU Doctoral Dissertations
Berry fruits are rich sources of polyphenolic compounds (PCs), which can promote health benefits. Anthocyanin concentrations of red raspberry (RR)(Rubus idaeus) extracts were determined to be a total of 887.6 ± 262.8 μg/g cyanidin-3-sophoroside (C3S) equivalents with C3S being the most prevalent. Ellagitannin analysis by MALDI-TOF indicated sanguiin H-6 and lambertianin C were the major ellagitannins present in RR. To explore the efficacy of RR in modulating diabetes, seven type 2 diabetes mellitus (T2DM) and two pre-diabetic patients were given drinks delivering one RR serving (123 g) per day in a smoothie for two weeks. Blood samples were …
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez
LSU Doctoral Dissertations
Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates …