Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice

Luckow, T.; Sheehan, V.; Fitzgerald, Gerald F.; Delahunty, Conor M.

doi:10.1016/j.appet.2006.04.006

Cited by 122 publications

(74 citation statements)

References 44 publications

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“…In other words, its essence is reflected by the old aphorism 'familiarity breeds content'. Food consumption literature acknowledges that exposure to certain foods tends to increase preference for those foods, as familiarity increases with repeated exposure (Birch et al, 1987;Luckow et al, 2006;Pliner, 1982;Stein et al, 2003). Past experience with a food also can significantly affect food consumption behaviour.…”

Section: Exposure Effect/past Experiencementioning

confidence: 99%

Factors influencing tourist food consumption

Mak

Lumbers

Eves

et al. 2012

International Journal of Hospitality Management

431

316

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Section: Exposure Effect/past Experiencementioning

confidence: 99%

Factors influencing tourist food consumption

Mak

Lumbers

Eves

et al. 2012

International Journal of Hospitality Management

431

316

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“…However, most of these studies used interventions additional to information such as prolonged personal contact, repeated exposure, cookery skills, etc. Nevertheless, Lucknow et al (13) suggest that health information had an effect upon liking of a probiotic juice additional to exposure. There is also evidence that simple labelling (e.g.…”

mentioning

confidence: 99%

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

Cox

Melo

Zabaras

et al. 2012

Public Health Nutr.

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Objective: To investigate the relative importance of specific health knowledge and taste on acceptance of Brassica vegetables (broccoli, red and green cabbages, broccolini, cauliflower, Brussels sprouts). Design: In a sample of adults all reporting medium-high physical activity (as a marker/control of health behaviour) and reporting either low (#2 portions/d) or high ($3 portions/d) vegetable intake, half of those with low vegetable consumption (Li group) and half of those with high vegetable consumption (Hi group) received cancer protection information, while the other half did not (Ln and Hn groups), before hedonic (9-point), perceived taste and flavour impact responses (100 mm scales) to samples of six Brassica vegetables were elicited. Additionally, attitudes towards foods for health, pleasure and reward, sociodemographics, intentions to consume the vegetables in the near future and recall of health information were also measured. Conclusions: Addressing taste dimensions (while retaining healthy compounds) may be more important than promoting health information in order to increase the popularity of Brassica vegetables.

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“…The sensory impact study by Luckow and Delahunty (2004) have shown that consumers are interested in conventional orange juices over the probiotic-based ones; however, the awareness of health benefits due to probiotic-based juices might alter their interests. Luckow et al (2006) proposed that the perceptible off-flavors in juices resulting with the addition of probiotics that contribute to consumer dissatisfaction could be overcome by adding 10 % (v/v) of tropical fruit juices. LAB are the organisms that require essential amino acids and vitamins for growth (Salminen and Von Wrigh 1993).…”

Section: Fruit and Vegetable Based Productsmentioning

confidence: 99%

Trends in dairy and non-dairy probiotic products - a review

2015

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Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

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Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice

Cited by 122 publications

References 44 publications

Factors influencing tourist food consumption

Factors influencing tourist food consumption

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

Trends in dairy and non-dairy probiotic products - a review

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