Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference

Kamei, Mio; Nishibe, Misaki; Araki, Risa; Kohyama, Kaoru; Kusakabe, Yuko

doi:10.1016/j.appet.2023.107078

Cited by 3 publications

(1 citation statement)

References 54 publications

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“…Moreover, the watery attribute played a different role based on the cluster of consumers, being a driver of liking for Cluster 1 and a driver of disliking for Cluster 2, clearly indicating that consumers have distinguished preferences for jellyfish texture. These variable results of the effect of texture on the hedonic response are understandable given the large individual variability in texture preferences generally observed for food [ 37 , 38 , 39 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Nervo,

Ragazzini,

Torri

2024

Foods

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Although jellyfish represent a food source in Asia, limited attention has been devoted to investigating Western consumers’ perception and acceptance. This study explored the role of jellyfish body parts and presentation form in determining consumer perception. A local consumer test with 106 untrained subjects (57.5% female, 18–45 years) was performed in Italy over two days on six samples of jellyfish (Rhopilema esculentum Kishinouye) differing in terms of body parts (umbrella and oral arms) and presentation form (minced, striped, and pieced). For each sample, participants expressed their overall liking and, through three check-all-that-apply tests, described their perceived sensory properties and emotions and potential preferred food pairings. The results showed a significant effect of presentation form on liking (with striped and minced samples liked more than pieced samples), 18 sensory properties, four emotions, and five food pairings. Moreover, different drivers of liking and emotions were observed for three clusters of subjects named “In favour of”, “Against”, and “Picky towards” eating jellyfish. In conclusion, this study found that at least one segment of consumers could accept jellyfish as novel food. Moreover, the provided results could be useful for developing innovative jellyfish-based products and dishes that meet consumers’ expectations.

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Section: Discussionmentioning

confidence: 99%

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Nervo,

Ragazzini,

Torri

2024

Foods

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Relationship between texture perception and oral function: A preliminary study in young, healthy adults

Ito,

Tanaka,

Daidoji

et al. 2024

J of Oral Rehabilitation

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BackgroundOral frailty, characterised by reduced oral function, is associated with systemic health issues in older adults. Although the criteria for diminished oral function often focus on motor and secretory abilities, texture perception also plays a crucial role in health due to its impact on food intake and palatability.ObjectiveThis study aimed to explore the relationship between thickness discrimination ability (TDA) and oral motor and secretory functions in healthy young individuals.MethodsTwenty‐eight adults were assessed for texture perception using eight concentrations of aqueous xanthan gum solutions to determine TDA scores. Measurements of occlusal force, masticatory performance, tongue pressure, stimulated salivary flow rate and tongue–lip motor function were conducted. Spearman's correlation analysis was used to evaluate the relationship between TDA scores and oral functions. Participants were divided into high‐sensitivity and low‐sensitivity groups based on their TDA scores to compare oral function test results.ResultsThe TDA scores varied among the participants, with higher scores correlating with higher masticatory performance (r = 0.41, p < .05). Masticatory performance in the high‐sensitivity group was significantly higher than in the low‐sensitivity group (211.9 ± 59.2 mg/dL vs. 157.9 ± 43.0 mg/dL, p = .013), with no significant differences in other oral functions.ConclusionMasticatory performance was correlated with TDA, suggesting a link between the selection function of mastication and thickness discrimination. These findings highlight the potential relevance of texture perception in oral function and indicate the need for further exploration, particularly in older adults with declining oral health.

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Effect of peanut-skin fortification on oil separation and consumer acceptance of sesame butter

Manyisa,

Nyakudya,

Benhura

et al. 2024

Nor. Afr. J. Food Nutr. Res.

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Background: Sesame butter offers a rich source of health benefits, but its commercial viability is hampered by oil separation during storage. Aims: This study aimed to develop a sesame butter formulation with improved oil retention capacity using peanut skins (PS) as a natural thickening agent, while also evaluating consumer acceptance of the resulting product. Material and Methods: Sesame butter was prepared from roasted sesame seeds. The formulation was then reformulated with the incorporation of PS at varying concentrations (0.0%, 0.5%, 1.0%, 2.0%, 5.0% and 10.0%). Oil separation in these formulations was monitored throughout a storage period of 63 days, with measurements recorded at regular intervals (1, 3, 5, 7, 14, 21, 28, 35, 42, 49, 56 and 63 days). To assess consumer acceptability, 50 untrained panelists evaluated the sensory attributes (flavor, texture, and overall acceptance) of the sesame butter formulations using a 9-point hedonic scale. Results: Consumer acceptance of the sesame butter was primarily influenced by the formulation's sensory characteristics, particularly flavor and color. Texture did not significantly impact overall acceptance (p = 0.975). Notably, the degree of oil separation significantly decreased (p = 0.00) with increasing PS concentration. A marked reduction in oil separation occurred after 14 days of storage. Formulations containing 10.0% and 5.0% PS exhibited the most effective oil retention, while the 1.0% PS formulation received the highest consumer ratings for flavor, texture, and overall acceptability. Conclusion: This study demonstrates the potential of peanut skins as a viable food additive to enhance oil retention capacity and consumer acceptance of sesame butter. Notably, the optimal PS concentration for improved functionality and consumer preference appears to be at a lower level (1.0%). This finding suggests the potential for effective oil separation control without compromising consumer perception of the product.

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Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference

Cited by 3 publications

References 54 publications

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Relationship between texture perception and oral function: A preliminary study in young, healthy adults

Effect of peanut-skin fortification on oil separation and consumer acceptance of sesame butter

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