Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep‐fried peanuts)

Miyagi, Atsushi

doi:10.1002/jsfa.8266

Cited by 8 publications

(5 citation statements)

References 31 publications

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“…The patterns of cassava leaf consumption are generally similar for males and females. Miyagi (2017) and Alamu et al (2019b) observed a similar trend where there was no significant difference between the consumer preference results of males and females.…”

Section: The Consumer Preference For Sensory Attributes By Locationsupporting

confidence: 53%

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Alamu

Prisca

Olaniyan

et al. 2021

Cogent Food & Agriculture

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Cassava leaves have the potential to improve dietary diversity, the intake of protein and micronutrient of members of low-income households. The study aimed at evaluating nutritional properties, and consumer preferences of legumefortified cassava leaves (soybean and groundnut fortified products) using plain leaves as control. The nutritional and anti-nutritional properties of the samples were determined using standard laboratory methods, and a structured questionnaire was used to assess consumer preferences. There were significant (P < 0.05) increase in the nutritional properties and the product type had a strong significant (p < 0.05) effect on the anti-nutritional properties (tannins, phytate, and cyanogenic potential (CNP). Respondents from Kaoma and Serenje districts have a higher preference for soy-fortified over groundnut-fortified variant. In contrast, Kasama and Mansa ABOUT THE AUTHOR

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Section: The Consumer Preference For Sensory Attributes By Locationsupporting

confidence: 53%

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Alamu

Prisca

Olaniyan

et al. 2021

Cogent Food & Agriculture

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“…Pleasurable tastes are preferred by humans, whereas unpleasant tastes are avoided [76]. Fried food products are widely consumed because of their typical flavor, taste, and crispy texture [77].…”

Section: Changes In Sensory Characteristicsmentioning

confidence: 99%

Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

Dangal,

Tahergorabi,

Acharya

et al. 2024

Eur Food Res Technol

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Deep-fat frying is a widely discussed topic globally in the field of food processing due to the growing consumer demand. These foods are known for their appealing outer appearance, crispy texture, and rich taste. The increased consumption of deep-fat fried foods has raised concerns regarding potential health issues, as they are often high in calories and may contain unfavorable compounds formed during the process of deep frying. This review aims to provide an overview of previous studies examining the physical, chemical, and nutritional changes that occur in fried foods, the mechanisms of fat uptake during frying, and the health implications associated with the consumption of these foods. This increasing rate in consumption has been linked to various adverse health conditions. There has been a significant research focus on reducing the fat content in deep fried foods, particularly investigating the process of fat uptake during deep-fat frying. It is crucial to increase consumer awareness regarding the potential problems arising from excessive intake of deep-fat fried foods. Furthermore, further studies are needed to meet the rising demand for deep-fat fried foods while minimizing the impact on health and preserving their desirable taste. Graphical abstract

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“…This contrasts with the fact that, generally, bitterness is a driver of disliking, as previously described. This concept has been reinforced by studies aimed at evaluating the sensory profiles of single food products [101,102,103,104,105]. For example, in [99] whole bread has been described as more bitter compared to white bread, and white bread was preferred only by medium- and super-tasters.…”

Section: Single Product Perception and Preferencementioning

confidence: 99%

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

et al. 2019

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The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.

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Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep‐fried peanuts)

Cited by 8 publications

References 31 publications

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

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