The Experts below are selected from a list of 15687 Experts worldwide ranked by ideXlab platform
Rosires Deliza - One of the best experts on this subject based on the ideXlab platform.
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Identifying important package features of milk Desserts using free listing and word association
Food Quality and Preference, 2010Co-Authors: Gastón Ares, Rosires DelizaAbstract:Identifying the package and label features that are most relevant for consumer might provide useful information for designing a food package that closely matches consumer needs and expectations. In the present work two groups of 100 milk dessert consumers were asked to elicit package and label features of milk Desserts using word association and free listing. Both methodologies were useful, efficient and quick methods to determine package and label features most likely to influence consumer perception of milk Desserts. Although some differences were found between them, results related to the design of milk dessert packages were similar and suggested that brand, package shape, colour, and the design of the label might be the most relevant features that should be taken into account during package design of this food product. Cluster analysis of participants enabled the identification of groups of consumers that might be driven by different package features when making their purchase decisions of milk Desserts.
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Studying the influence of package shape and colour on consumer expectations of milk Desserts using word association and conjoint analysis
Food Quality and Preference, 2010Co-Authors: Gastón Ares, Rosires DelizaAbstract:Food packaging plays a major role in attracting consumer attention and generating sensory and hedonic expectations; which could affect their product perception and purchase decisions. In the present study word association and conjoint analysis were used to study the influence of package shape and colour on consumer expectations of milk Desserts. Six images of milk dessert packages with different colour and shape were presented to 105 consumers, who were asked to complete a word association task and to score their expected liking and willingness to purchase the Desserts. Both package shape and colour affected consumers expected liking scores and their sensory expectations regarding the Desserts. Consumers associations were mainly related to sensory characteristics. Both methodologies provided an interesting insight on the consumer's expectations generated by the packages and could be useful in order to design packages which create appropriate expectations regarding the product.
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Relationship between involvement and functional milk Desserts intention to purchase. Influence on attitude towards packaging characteristics
Appetite, 2010Co-Authors: Gastón Ares, Mariangela Besio, Ana Gimenez, Rosires DelizaAbstract:Consumers perceive functional foods as member of the particular food category to which they belong. In this context, apart from health and sensory characteristics, non-sensory factors such as packaging might have a key role on determining consumers' purchase decisions regarding functional foods The aims of the present work were to study the influence of different package attributes on consumer willingness to purchase regular and functional chocolate milk Desserts, and to assess if the influence of these attributes was affected by consumers' level of involvement with the product. A conjoint analysis task was carried out with 107 regular milk Desserts consumers, who were asked to score their willingness to purchase of 16 milk dessert package concepts varying in five features of the package, and to complete a personal involvement inventory questionnaire Consumers' level of involvement with the product affected their interest in the evaluated products and their reaction towards the considered conjoint variables, suggesting that it could be a useful segmentation tool during food development Package colour and the presence of a picture on the label were the variables with the highest relative importance, regardless of consumers' involvement with the product. The importance of these variables was higher than the type of dessert indicating that packaging may play an important role in consumers' perception and purchase intention of functional foods.
Jeanxavier Guinard - One of the best experts on this subject based on the ideXlab platform.
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The Dessert Flip: Consumer preference for Desserts with a high proportion of fruit and nuts.
Journal of food science, 2020Co-Authors: Amalie Kurzer, Cesar Cienfuegos, Molly Spencer, Jeanxavier GuinardAbstract:American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the "Dessert Flip," a shift in which the proportions of more sustainable plant-based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts-color, variety, flavor, and texture-would allow the Dessert Flip to be liked as well or better than a conventional dessert by college-aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped Desserts-those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake-over the conventional versions of those Desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entree, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in Desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. PRACTICAL APPLICATION: The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their Desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.
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exploring fruit s role in dessert the dessert flip and its impact on university student acceptance and food waste
Food Quality and Preference, 2020Co-Authors: Amalie Kurzer, Tiffany Wiriyaphanich, Cesar Cienfuegos, Edward S Spang, Jeanxavier GuinardAbstract:Abstract The Dessert Flip is a plant-forward strategy to increase the sustainability and healthfulness of Desserts that “flips” the relative proportion of full-calorie Desserts like cake with fruit garnishes—simultaneously increasing servings of fruit and reducing added sugar, saturated fat, and calories. In a university dining hall, students (n = 86) were served a full-sized entree followed by a dessert randomized over three weeks: a conventional plated dessert (20% fruit, 80% cake), a flipped dessert (60% fruit, 40% cake), and a subtle “stealth” flipped dessert with peach puree in the cake (45% fruit, 55% cake). The flipped dessert was preferred over the conventional and the stealth versions in ranking and in overall, appearance, color, and flavor liking (p
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Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste
Food Quality and Preference, 2020Co-Authors: Amalie Kurzer, Tiffany Wiriyaphanich, Cesar Cienfuegos, Edward S Spang, Jeanxavier GuinardAbstract:Abstract The Dessert Flip is a plant-forward strategy to increase the sustainability and healthfulness of Desserts that “flips” the relative proportion of full-calorie Desserts like cake with fruit garnishes—simultaneously increasing servings of fruit and reducing added sugar, saturated fat, and calories. In a university dining hall, students (n = 86) were served a full-sized entree followed by a dessert randomized over three weeks: a conventional plated dessert (20% fruit, 80% cake), a flipped dessert (60% fruit, 40% cake), and a subtle “stealth” flipped dessert with peach puree in the cake (45% fruit, 55% cake). The flipped dessert was preferred over the conventional and the stealth versions in ranking and in overall, appearance, color, and flavor liking (p
Helena Maria André Bolini - One of the best experts on this subject based on the ideXlab platform.
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Is the edulcorate power of two intense sweeteners sucralose and stevia same in ice cream and frozen Desserts
British Food Journal, 2019Co-Authors: Daniela Mariana De Lima Bragion, Helena Maria André BoliniAbstract:Carob has been proposed as a healthy, stimulant-free alternative to chocolate in frozen Desserts. In order to make carob a viable and attractive alternative, food producers need to know how it interacts with sweeteners and frozen dessert dispersion matrices. The purpose of this paper is to find the optimal sweetener concentration in three plant-based frozen Desserts and carob-flavoured milk dispersion matrix ice cream.,The ideal sucrose concentrations (per cent) were determined through an affective test using the “just-about-right” scale for carob-flavoured frozen Desserts made with cashew nut, coconut and soy beverage, as well as milk dispersion matrix. The sweetness equivalence of artificial sweeteners relative to sucrose was determined by the magnitude estimation test.,The authors identified the concentrations of sucrose, stevia and sucralose that produced ideal sweetness in carob-flavoured frozen Desserts. Concentrations for soy-based frozen Desserts differed from the other dispersion mediums tested. Plant-based frozen Desserts exhibited a higher ratio of sweetening power of stevia and sucralose to sucrose compared to milk-based ice cream by a factor of 1.18 and 1.14, respectively.,This study undertook a comprehensive survey of a dairy-free and chocolate-free alternative to chocolate ice cream and found new sweetener interactions with dispersion matrices in carob-flavoured frozen Desserts. The findings in this study can be applied in the development of carob-flavoured soybean-, coconut-, cashew nut- and milk-based frozen Desserts.
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prebiotic low sugar chocolate dairy Desserts physical and optical characteristics and performance of parafac and pca preference map
Journal of Food Science, 2016Co-Authors: Elisa Carvalho De Morais, C. A. Nunes, Erick A Esmerino, R A Monteiro, C M Pinheiro, Adriano G Cruz, Helena Maria André BoliniAbstract:The addition of prebiotic and sweeteners in chocolate dairy Desserts opens up new opportunities to develop dairy Desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy Desserts were evaluated by 120 consumers using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy Desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods.
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MULTIPLE TIME-INTENSITY ANALYSIS AND TEMPORAL DOMINANCE OF SENSATIONS OF CHOCOLATE DAIRY DESSERT USING PREBIOTIC AND DIFFERENT HIGH-INTENSITY SWEETENERS
Journal of Sensory Studies, 2014Co-Authors: E. C. Morais, A.c.m. Pinheiro, C. A. Nunes, Helena Maria André BoliniAbstract:This paper presents a novel concept for producing chocolate dairy Desserts using prebiotic and sucrose substitutes. The quality of chocolate dairy Desserts was analyzed by the multiple time-intensity analysis and temporal dominance of sensations (TDS). Time-intensity analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame and the integral one had a higher intensity of chocolate flavor. Sucralose and aspartame provided a temporal profile with parameter curves closer to the one sweetened with sucrose, as well as the addition of prebiotics. The TDS analysis also showed a similar profile between the integral sample and the prebiotic light samples with sucralose and aspartame, in relation to the attributes of sweetness, bitterness, milk chocolate flavor, bittersweet chocolate flavor, milk powder, cream and off-flavor. In this context, the addition of prebiotic and replacement of sucrose by sweeteners opens up new opportunities in product development, especially in chocolate formulation for dietetic and functional purposes. Practical Applications Temporal dominance of sensations (TDS) has led to improve a better understanding of temporality behavior of dairy Desserts' taste and flavor. In this study, the time-intensity analysis allowed the verification of changes in the perception of a product's attribute over time while TDS provided how the flavor behavior is for consumers during the dairy dessert ingestion and obtained the temporal profile of all attributes related to flavor. These methodologies are complementary and they are very useful for dairy dessert processors and people who work in the functional and sweetener industry.
Gastón Ares - One of the best experts on this subject based on the ideXlab platform.
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Identifying important package features of milk Desserts using free listing and word association
Food Quality and Preference, 2010Co-Authors: Gastón Ares, Rosires DelizaAbstract:Identifying the package and label features that are most relevant for consumer might provide useful information for designing a food package that closely matches consumer needs and expectations. In the present work two groups of 100 milk dessert consumers were asked to elicit package and label features of milk Desserts using word association and free listing. Both methodologies were useful, efficient and quick methods to determine package and label features most likely to influence consumer perception of milk Desserts. Although some differences were found between them, results related to the design of milk dessert packages were similar and suggested that brand, package shape, colour, and the design of the label might be the most relevant features that should be taken into account during package design of this food product. Cluster analysis of participants enabled the identification of groups of consumers that might be driven by different package features when making their purchase decisions of milk Desserts.
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Studying the influence of package shape and colour on consumer expectations of milk Desserts using word association and conjoint analysis
Food Quality and Preference, 2010Co-Authors: Gastón Ares, Rosires DelizaAbstract:Food packaging plays a major role in attracting consumer attention and generating sensory and hedonic expectations; which could affect their product perception and purchase decisions. In the present study word association and conjoint analysis were used to study the influence of package shape and colour on consumer expectations of milk Desserts. Six images of milk dessert packages with different colour and shape were presented to 105 consumers, who were asked to complete a word association task and to score their expected liking and willingness to purchase the Desserts. Both package shape and colour affected consumers expected liking scores and their sensory expectations regarding the Desserts. Consumers associations were mainly related to sensory characteristics. Both methodologies provided an interesting insight on the consumer's expectations generated by the packages and could be useful in order to design packages which create appropriate expectations regarding the product.
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Relationship between involvement and functional milk Desserts intention to purchase. Influence on attitude towards packaging characteristics
Appetite, 2010Co-Authors: Gastón Ares, Mariangela Besio, Ana Gimenez, Rosires DelizaAbstract:Consumers perceive functional foods as member of the particular food category to which they belong. In this context, apart from health and sensory characteristics, non-sensory factors such as packaging might have a key role on determining consumers' purchase decisions regarding functional foods The aims of the present work were to study the influence of different package attributes on consumer willingness to purchase regular and functional chocolate milk Desserts, and to assess if the influence of these attributes was affected by consumers' level of involvement with the product. A conjoint analysis task was carried out with 107 regular milk Desserts consumers, who were asked to score their willingness to purchase of 16 milk dessert package concepts varying in five features of the package, and to complete a personal involvement inventory questionnaire Consumers' level of involvement with the product affected their interest in the evaluated products and their reaction towards the considered conjoint variables, suggesting that it could be a useful segmentation tool during food development Package colour and the presence of a picture on the label were the variables with the highest relative importance, regardless of consumers' involvement with the product. The importance of these variables was higher than the type of dessert indicating that packaging may play an important role in consumers' perception and purchase intention of functional foods.
Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.
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Rheological properties of dairy Desserts prepared in an indirect UHT pilot plant
Journal of Food Engineering, 2009Co-Authors: Frédéric Depypere, Dirk Verbeken, Jd Torres, Koen DewettinckAbstract:Abstract The Viscolab (Tetra Pak), an indirect ultra-high treatment (UHT) pilot plant, was used to prepare dairy Desserts containing kappa-carrageenan, skimmed milk powder (SMP), adipate cross-linked acetyl-substituted waxy maize starch, sucrose and water. Effects of varying concentrations of carrageenan, milk powder and starch on the dessert rheology were studied, while the sucrose and water content were kept constant. The rheological measurements included both small amplitude oscillation tests and large deformation penetration tests. To investigate the influence of shear during the process, the scraped-surface heat exchangers of the UHT pilot plant were run at two rotation speeds. At a low rotation speed of 70 rpm, both the complex modulus and gelation temperature were found to increase with increasing carrageenan content and upon substitution of SMP by starch. These findings are in line with the previously reported exclusion effect of starch, demonstrated by the authors for lab-scale and sterilized dairy Desserts. However, more intense shearing at 350 rpm mainly affects the starch granules, which results in a lower complex modulus and gelation temperature of dairy Desserts containing high amounts of starch. Where starch granules seem to considerably contribute to small oscillatory deformation measurements, they appear to contribute little to the gel strength. Compared to earlier reported lab-scale experiments, the dessert preparation in an UHT pilot plant involves a more intense heat treatment. As a result, a more extensive whey protein denaturation and subsequent complexation with casein micelles is believed to contribute to the rheological properties of the UHT Desserts.
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interactions between κ carrageenan milk proteins and modified starch in sterilized dairy Desserts
International Dairy Journal, 2006Co-Authors: Dirk Verbeken, Olivier Thas, Kevin Bael, Koen DewettinckAbstract:Abstract Sterilized dairy Desserts were prepared using five ingredients: κ-carrageenan, skimmed milk powder, adipate cross-linked acetyl substituted waxy maize starch, sucrose and water. An experimental mixture design was used to study the influence of varying concentrations of carrageenan, milk powder and starch on the dessert properties, while the sucrose and water content was kept constant. Starch was shown to have a larger influence on the complex modulus, while milk powder contributed more to the gel strength of the Desserts, determined by a penetration test. Also, increasing amounts of carrageenan and starch led to a decrease in the occurrence of syneresis. Results seem to suggest that the interaction between casein and carrageenan, that is well described for model systems, also takes place in sterilized dairy Desserts and that the rheological properties are importantly affected by the exclusion effect of starch.
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Rheological properties of dairy Desserts containing iota-carrageenan and maize starch
Milchwissenschaft-milk Science International, 2006Co-Authors: Dirk Verbeken, B Ryckaert, Olivier Thas, Koen DewettinckAbstract:Dairy Desserts were prepared using 5 ingredients: iota-carrageenan, skimmed milk powder (SMP), native maize starch, sucrose and water. The sucrose and water content was kept constant, while the effects of varying concentrations of carrageenan, SMP and starch on the dessert properties were studied using an experimental mixture design. To determine the rheological properties, Desserts were subjected to both small deformation oscillation tests and large deformation penetration measurements. Laser diffraction was used to measure the size of starch granules and thus investigate the effect of the dessert composition on the swelling of starch during heating. Second-order Scheffe polynomials were fitted to the experimental data and used to make iso-carrageenan plots. Increasing the starch content at the expense of SMP resulted in an increase in the complex modulus and the gelation temperature of the Desserts, but hardly caused a change in gel strength. Starch swelling was shown to be affected by the dessert composition, indicating the limited water availability for gelatinization.
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textural properties of gelled dairy Desserts containing κ carrageenan and starch
Food Hydrocolloids, 2004Co-Authors: Dirk Verbeken, Olivier Thas, Koen DewettinckAbstract:Abstract Pudding Desserts were prepared with κ-carrageenan, skim milk powder (SMP), native maize starch, sucrose and water. A mixture design was used to study the effects of varying concentrations of carrageenan, SMP and starch, while the amount of water and sucrose was kept constant. Mixtures were heated for 20 min at 90 °C. Small amplitude oscillatory measurements were performed and the gelation temperature Tg and the complex modulus G ∗ were recorded. Large deformation penetration tests were also carried out to measure the gel strength of the Desserts. The size of starch granules was measured using laser diffraction analysis. Second-order Scheffe polynomials were fitted to the experimental data and used to make graphs allowing interpretation of the data. In the defined concentration range, the exclusion effect of starch was found to have an important influence on the dessert's properties. This effect was more pronounced than the effect of the milk protein concentration.