Perception of Food Quality by Consumers: Literature Review

Sadílek, Tomáš

doi:10.35808/ersj/1407

Cited by 33 publications

(22 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Color is one of the major attributes which affects the consumer perception of quality, holds a preeminent position in food acceptance [30]. At the point of purchase the consumer uses appearance factors to provide an indication of freshness and flavor quality.…”

Section: Literature Reviewmentioning

confidence: 99%

Antioxidant properties and color characteristics of sponge cakes containing functional components

Goranova¹,

Baeva²,

Vrancheva³

et al. 2019

Ukr. food j.

View full text Add to dashboard Cite

Introduction. This study had investigated the effects of the addition of functional components (Jerusalem artichoke, cocoa husks and einkorn) on the color, antioxidants, and functional properties of sponge cakes. Materials and methods. The antioxidant activities of sponge cakes were evaluated by methods: ABTS, CUPRAC, FRAP and DPPH assay. Sample analysis also included measurement of color properties in CIEL*a*b* color system using colorimeter. Results and discussion. The smallest antioxidant activity was observed in 100% wheat flour cake (control) evaluated by four methods, as DPPH no detected. The antioxidant activity on cocoa husks powder and cake prepare with cocoa husks has been reported on the four methods for different mechanisms of antioxidant action. The antioxidant activity of functional components-cocoa husks powder and einkorn wholemeal flour, is the highest determined by CUPRAC-assay (203,75 ± 0,55 mM TE/g DM; 117,94 ± 0,24 mM TE/g DM) and ABTSassay (107,55 ± 0,68 mM TE/g DM; 520,85 ± 5,71 mM TE/g DM), respectively. The sponge cake with 50% einkorn wholemeal flour could be developed as a functional food with more effective antioxidant properties. The lightness (58.50±7.43), a* (9.90±1.93) and b* (26.31±0.85) values for crust control were not significantly different from those of the cake with einkorn wholemeal flour (L* = 60.48±6.27; a* = 9.42±1.69; b* = 25.68±1.44), so carotenoids and lutein was considered to give a good approximation to the color that einkorn wholemeal flour communicates to cakes. The crumb color on the control sample was similar to that of the cake with einkorn wholemeal flour. According to these results, cakes with Jerusalem artichoke (∆E = 6.62) and cocoa husks where (∆E = 23.53) the total color difference was appreciable by the human eye. Conclusions. The sponge cake with einkorn wholemeal flour is with more effective antioxidant properties. The color on the control was similar to that of the cake with einkorn wholemeal flour.

show abstract

Section: Literature Reviewmentioning

confidence: 99%

Antioxidant properties and color characteristics of sponge cakes containing functional components

Goranova¹,

Baeva²,

Vrancheva³

et al. 2019

Ukr. food j.

View full text Add to dashboard Cite

show abstract

“…Some hydroponic production models exist for CE produced lettuce such as the NiCoLet model predicting nitrate concentrations and growth (Seginer et al, 1998), a modified SUCROS87 model (Spitters et al, 1989) to simulate the effects of DLI, ADT, and plant density on lettuce (Both, 1995), and an evapotranspiration prediction model based on CO 2 and DLI (Ciolkosz et al, 1998). Additionally, many researchers have focused on modeling to determine biomass production without considering crop quality (Marcelis et al, 1998), an aspect of production that is increasingly important (Sadílek, 2019). Finally, although hydroponic nutrient solution research has been conducted for years, it has become clear that, as Hoagland and Arnon (1950) stated: ''There is no one composition of nutrient solution which is always superior to every other composition.''…”

Section: Future Perspectives and Conclusionmentioning

confidence: 99%

Historical, Current, and Future Perspectives for Controlled Environment Hydroponic Food Crop Production in the United States

Walters¹,

Behe²,

Currey³

et al. 2020

horts

View full text Add to dashboard Cite

Controlled environment (CE) food crop production has existed in the United States for many years, but recent improvements in technology and increasing production warranted a closer examination of the industry. Therefore, our objectives were to characterize historical trends in CE production, understand the current state of the U.S. hydroponics industry, and use historical and current trends to inform future perspectives. In the 1800s, CE food production emerged and increased in popularity until 1929. After 1929, when adjusted for inflation (AFI), CE food production stagnated and decreased until 1988. From 1988 to 2014, the wholesale value of CE food production increased from $64.2 million to $796.7 million AFI. With the recent increase in demand for locally grown food spurring an increase in CE production, both growers and researchers have been interested in using hydroponic CE technologies to improve production and quality. Therefore, we surveyed U.S. hydroponic food crop producers to identify current hydroponic production technology adoption and potential areas for research needs. Producers cited a wide range of technology utilization; more than half employed solely hydroponic production techniques, 56% monitored light intensity, and more than 80% monitored air temperature and nutrient solution pH and electrical conductivity. Additionally, the growing environments varied from greenhouses (64%), indoors in multilayer (31%) or single-layer (7%) facilities, to hoop houses or high tunnels (29%). Overall, producers reported managing the growing environment to improve crop flavor and the development of production strategies as the most beneficial research areas, with 90% stating their customers would pay more for crops with increased flavor. Lastly, taking historical data and current practices into account, perspectives on future hydroponic CE production are discussed. These include the importance of research on multiple environmental parameters instead of single parameters in isolation and the emphasis on not only increasing productivity but improving crop quality including flavor, sensory attributes, and postharvest longevity.

show abstract

“…Moreover, the products' quality and safety are regulated by the ISO 9001 (International Organization for Standardization) standards, which define the requirements of a quality system in order to ensure control throughout the production process and to prevent or detect any non-conformities. As an operational tool, the Hazard Analysis Critical Control Points (HACCP) system has been implemented, whose purpose is to achieve self-checking objectives [12].…”

Section: Consumer Behavior: General Overviewmentioning

confidence: 99%

Valuable Food Molecules with Potential Benefits for Human Health

Salanță¹,

Uifălean²,

Iuga³

et al. 2020

The Health Benefits of Foods - Current Knowledge and Further Development

View full text Add to dashboard Cite

The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

show abstract

Perception of Food Quality by Consumers: Literature Review

Cited by 33 publications

References 21 publications

Antioxidant properties and color characteristics of sponge cakes containing functional components

Antioxidant properties and color characteristics of sponge cakes containing functional components

Historical, Current, and Future Perspectives for Controlled Environment Hydroponic Food Crop Production in the United States

Valuable Food Molecules with Potential Benefits for Human Health

Contact Info

Product

Resources

About