Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages

Aung, Thinzar; Kim, Bo Ram; Kim, Mi Jeong

doi:10.1007/s13197-023-05884-z

Cited by 2 publications

(1 citation statement)

References 27 publications

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“…Descriptive methods such as CATA have been used in some baking products such as cookies with flour from tubers, fruits or cereals other than wheat [22], in sprouted wheat drinks [23], in sourdough bread made with a coconut water kefir starter [24], and in sorghum and cowpea cookies [25]; some trials have even been carried out incorporating the time to the Time Intensity analysis [26], the Flash Profile in porridge [15], and Free Sorting, which were applied in the evaluation of the impact of dry sourdough as an ingredient on the smell of the bread [27], or the sensory profile of corn tortillas [28], but there is still limited information on the application of sensory descriptive tests with consumers of panettone, with only some existing such as the application of CATA in panettone made with preferments, sourdough and commercial yeasts [29] or CATA in panettones processed with preferments [30]. This study aimed to evaluate the sensory attributes of four commercial and two traditional panettones most consumed in the Peruvian market through RATA (Rate-All-That-Apply) and sorting task tests, complemented with physicochemical, textural and colorimetric tests.…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

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Section: Introductionmentioning

confidence: 99%

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

Lee,

Leong,

Oey

2024

Int J of Food Sci Tech

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SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

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Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages

Cited by 2 publications

References 27 publications

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

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