Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

Published on Aug 5, 2020in Journal of Sensory Studies2.78
· DOI :10.1111/JOSS.12602
Guilherme Mamede da Costa4
Estimated H-index: 4
Marlon Memédio de Paula3
Estimated H-index: 3
+ 6 AuthorsTatiana Colombo Pimentel24
Estimated H-index: 24
📖 Papers frequently viewed together
49 Citations
98 Citations
#1Ramon Silva (Federal Fluminense University)H-Index: 20
#2Ramon S. Rocha (Federal Fluminense University)H-Index: 21
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
view all 13 authors...
Abstract This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm-1, 72-75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using Preferred attribute elicitation (PAE) and Temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increa...
14 CitationsSource
#1Wes Pearson (Australian Wine Research Institute)H-Index: 5
#1Wes Pearson (Australian Wine Research Institute)H-Index: 2
Last. John Blackman (CSU: Charles Sturt University)H-Index: 15
view all 4 authors...
Abstract The performance of the recently developed rapid sensory descriptive method Pivot© Profile (PP) was assessed with a set of 17 Shiraz/Syrah red wines using a group of 49 sommeliers and 11 winemakers. The PP results were compared to results from descriptive analysis (DA) performed by a trained panel. The PP from the two groups of experts gave similar sample configurations, although the terms used differed, with one notable difference being less detailed information on wine colour provided ...
8 CitationsSource
#1Lorena Andrade de Aguiar (UnB: University of Brasília)H-Index: 5
#2Daniele Bobrowski Rodrigues (UnB: University of Brasília)H-Index: 1
Last. Lívia de Lacerda de Oliveira Pineli (UnB: University of Brasília)H-Index: 11
view all 5 authors...
Abstract Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads....
7 CitationsSource
#1Eveline K. B. Soares (Federal Fluminense University)H-Index: 2
#2Ramon Silva (Federal Fluminense University)H-Index: 20
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
view all 11 authors...
This study aimed to evaluate the application of preferred attribute elicitation (PAE) methodology for assessing the perceptions of consumers from different regions of Brazil (Northeast, Southeast or South, n = 20) about Coalho cheese samples. Northeast Brazilian consumers elicited a higher number of attributes (22 vs. 13–15) and had a higher frequency of consumption (3 vs. 1.3–1.6 times a week), while those from South region had higher reliability (RV = 0.95) with a low number of consumers (n = ...
19 CitationsSource
Abstract The effect of addition of natural sugar substitutes (stevia, erythritol or xylitol) and prebiotics (oligofructose or polydextrose) on physicochemical characteristics, probiotic survival ( Lactobacillus casei ) and sensory acceptance of yoghurts during storage (7 °C, 28 days) was evaluated. Yoghurts with sucrose or sucralose were also prepared. Xylitol and sucralose added yoghurts had physicochemical characteristics and sensory acceptance similar to those of the product with sucrose. Xyl...
28 CitationsSource
#1Ibironke O. Popoola (U of A: University of Alberta)H-Index: 3
#2Heather L. Bruce (U of A: University of Alberta)H-Index: 17
Last. Wendy V. Wismer (U of A: University of Alberta)H-Index: 18
view all 4 authors...
: Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of liking were identified for these meats using the Preferred Attributes Elicitation (PAE) and Check-All-That-Apply (CATA) methods. For the PAE study, 25 panelists evaluated beef, horse, bison, and elk meats in three different group sessions (n = 7, 7, and 11), whereas 63 panelists participated in the CATA study. Consume...
10 CitationsSource
#1Kunal Das (SIU: Southern Illinois University Carbondale)H-Index: 1
#2Ruplal Choudhary (SIU: Southern Illinois University Carbondale)H-Index: 23
Last. Katherine A. Thompson-Witrick (SIU: Southern Illinois University Carbondale)H-Index: 1
view all 3 authors...
Abstract Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by fermenting domesticated bovine's milk using a 1:1 ratio of lactic acid producing bacteria, Lactobacillus bulgaricus and/or acidophilus and Streptococcus thermophilus under a controlled temperature and environmental conditions. For improving the marketability quality of yogurt, an ideal yogurt should have better flavor and texture as well as being manufactured in a reducing cost through better applicat...
33 CitationsSource
#1Geovanna S. Pereira (State University of Campinas)H-Index: 2
#2Alice R. Honorio (State University of Campinas)H-Index: 3
Last. Alline Artigiani Lima Tribst (State University of Campinas)H-Index: 15
view all 6 authors...
This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and s...
11 CitationsSource
#1Nazli Turkmen (USDA: United States Department of Agriculture)H-Index: 2
#2Ceren Akal (USDA: United States Department of Agriculture)H-Index: 2
Last. Barbaros Özer (USDA: United States Department of Agriculture)H-Index: 21
view all 3 authors...
Abstract This review primarily focuses on the technology of commercially available milk-based probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk, acidophilin, etc. These products have long been enjoying a market success especially in Europe, North America and Asia-Pacific countries. Cheese whey and buttermilk whey also offer suitable matrices for the growth and viability of probiotic microorganisms and, therefore, they are potential sources for the development o...
46 CitationsSource
#1Lorena Andrade de Aguiar (College of Health Sciences, Bahrain)H-Index: 5
#2Lauro Melo (College of Health Sciences, Bahrain)H-Index: 11
Last. Lívia de Lacerda de Oliveira (UFRJ: Federal University of Rio de Janeiro)H-Index: 4
view all 3 authors...
AbstractA major drawback of conventional descriptive profile (CDP) in sensory evaluation is the long time spent in panel training. Rapid descriptive methods (RDM) have increased significantly. Some of them have been compared with CDP for validation. In Health Sciences, systematic reviews (SR) are performed to evaluate validation of diagnostic tests in relation to a gold standard method. SR present a well-defined protocol to summarize research evidence and to evaluate the quality of the studies w...
7 CitationsSource
Cited By15
#1Ana Beatriz Costa Fernandes (UEM: Universidade Estadual de Maringá)
#2Vanessa Aparecida Marcolino (Paraná Federal Institute of Education, Science and Technology)H-Index: 4
Last. Tatiana Colombo Pimentel (UEM: Universidade Estadual de Maringá)H-Index: 24
view all 5 authors...
Abstract null null This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages (FBs) processed with water-soluble extract of Baru almond (WSEBA). The products were evaluated for physicochemical, microbiological, and sensory properties during cold storage (7 °C, 28 days). Probiotic products showed higher acidity (lower pH value and higher lactic acid content), b...
#1Antonio Roberto Giriboni Monteiro (UEM: Universidade Estadual de Maringá)H-Index: 8
#2Akihiro Nakagawa (UEM: Universidade Estadual de Maringá)H-Index: 1
Last. Isabel Sousa (Instituto Superior de Agronomia)H-Index: 26
view all 4 authors...
Abstract This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the characteristics of the bread: specific volume, text...
#1Shahzad Hussain (KSU: King Saud University)H-Index: 19
#2Abdellatif A. Mohamed (KSU: King Saud University)H-Index: 25
Last. Ibrahim Abdullah Ababtain (KSU: King Saud University)H-Index: 1
view all 8 authors...
#1Emerson Gabriel dos Santos Oliveira Silva (UFRN: Federal University of Rio Grande do Norte)H-Index: 1
#2Katya Anaya (UFRN: Federal University of Rio Grande do Norte)H-Index: 2
Last. Alyne Batista da Silva Galdino (UFRN: Federal University of Rio Grande do Norte)
view all 12 authors...
Abstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition inc...
#1Carla A. B. Sass (Federal Fluminense University)H-Index: 2
#2Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 24
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
view all 9 authors...
Abstract This study aimed to analyze the consumer perception (n = 840) about different types of eggs using Product Personality Profiling and Shopping List tasks. White egg, brown egg, organic egg, free-range egg, and eggs enriched with omega 3 and vitamins were evaluated. The consumers associated the white egg with unhealthy, sedentary, and overweight individuals in the Product Personality Profiling task and people that are not concerned with health in the Shopping List task. The brown egg was a...
#1Kenny C.S. Ribeiro (Federal Fluminense University)
#2Nathalia M. Coutinho (Federal Fluminense University)H-Index: 9
Last. Adriano G. Cruz (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 68
view all 15 authors...
Abstract This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5 % p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS stability, rheological properties, and sensory characteristics. Cold plasma and pasteurized products presented lower color intensity (L*=87.4...
#1Daniela Caetano (UFOP: Universidade Federal de Ouro Preto)H-Index: 1
#2Clara Mariana Gonçalves Lima (UFSC: Universidade Federal de Santa Catarina)H-Index: 4
Last. Sandra Regina Gregório (UFOP: Universidade Federal de Ouro Preto)
view all 10 authors...
#1Natali Sadeghzadeh Benam (IAU: Islamic Azad University)H-Index: 1
#2Mohammad Goli (IAU: Islamic Azad University)H-Index: 7
Last. Niloufar Vaezshoushtari (IAU: Islamic Azad University)H-Index: 1
view all 4 authors...
1 CitationsSource
#1María de Lourdes Pérez-Chabela (UAM: Universidad Autónoma Metropolitana)H-Index: 9
#2Alejandra Cebollón-Juárez (UAM: Universidad Autónoma Metropolitana)
Last. Alfonso TotosausH-Index: 13
view all 4 authors...
#1Hamid Pourbaba (IAU: Islamic Azad University)H-Index: 1
#2A. A. Anvar (IAU: Islamic Azad University)H-Index: 6
Last. Hamed Ahari (IAU: Islamic Azad University)H-Index: 10
view all 4 authors...