Sensory Optimization of a Mayonnaise‐Type Spread Made with Rice Bran Oil and Soy Protein

Abstract

The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined. The 10 spread formulations, prepared following a 3-component constrained simplex lattice mixture design, were subjected to a consumer acceptance test to identify sensory attributes driving consumer acceptance and purchase intent. Predictive regression models were used to plot mixture response surfaces of the critical sensory attributes (taste, mouthfeel, and overall liking) that influenced purchase intent. Areas within the contour plots of these critical sensory attributes, having acceptability scores > or = 68 ("moderately like" on the 100-mm bidirectional labeled affective magnitude scale) were chosen and superimposed to obtain a predicted optimum formulation range (37% to 43% RBO, 4% to 7% SPC, and 52% to 57% water). The formulation containing 37% RBO, 6% SPC, and 57% water, which was located within the optimum region, was selected as a base for further developing flavored (sour cream & onion, cheddar & sour cream, or Monterrey Jack dried cheese) products. All flavored spreads were significantly more acceptable than the plain formulation. Purchase intent of all flavored products also significantly increased once consumers had been given the information about potential health benefits associated with RBO and SPC in the spreads.

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake

“…It is known that extrinsic factors such as packaging and product information are of importance for initial purchase intent (Li and others ). Purchase intent significantly increased for mayonnaise‐type spread made with RBO after consumers had been informed of the potential health benefits associated with product consumption (Garcia and others ). Purchase intent of RBO sponge cake was lowest (40.5%), which was likely caused by undesirable taste, softness, and overall liking (all with scores of 4.9; Table ); however, an increase by 8.5% (to 49%) was observed after RBO health benefits was given to consumers.…”

“…However, the additional information increased the odds ratios from 3.143‐3.3 to 3.669‐3.752, indicating that every 1‐unit increase of the overall liking score on a 9‐point hedonic scale will likely increase the purchase intent of the product up to 366.9% to 375.2%. Garcia and others () reported that an increased purchase intent of a spread made with RBO, and they attributed this increase to consumer willingness to sacrifice product liking for health benefits associated with RBO. The lower odds ratio of 3.669 (Butter sponge cake included) compared to 3.752 (Butter sponge cake excluded) was likely due to a slight decrease in purchase intent from 57.4% to 53.7% after consumers knew that butter was used in the formulation (Table ).…”

“…Nutritional information can serve as an instrument to positively influence healthier food choices (Kozup and others ; Barreiro‐Hurlé and others ). For spread products, nutritional benefit of oil had a significant effect on purchase intent (Bower and others ; Garcia and others ). Purchase intent for spread formulations increased significantly after consumers had been informed of the potential health benefits associated with product consumption with an average increase of up to 20% (Garcia and others ).…”

“…For spread products, nutritional benefit of oil had a significant effect on purchase intent (Bower and others ; Garcia and others ). Purchase intent for spread formulations increased significantly after consumers had been informed of the potential health benefits associated with product consumption with an average increase of up to 20% (Garcia and others ). However, in some products such as soybean oil, nutritional information did not influence purchase intent.…”

“…EVCO prepared by a cold‐pressed method retains more biologically active components (Nevin and Rajamohan ), and may improve digestibility, increase high density lipoprotein (HDL) cholesterol, slightly boost metabolism, and increase feeling of fullness (Assunção and others ). Rice bran oil (RBO) is one of the healthier oils due to its vitamin E and γ‐oryzanol (Tomita and others ), demonstrating cholesterol lowering effects and antioxidant activity (Garcia and others ). Although a number of studies investigated effects of ingredients such as wheat flour (Nishio and others ), sugar (Zhang and others ), and egg (Pozo‐Bayón and others ) on qualities of sponge cake, no research work has been attempted to determine effects of oil types on sponge cake quality, consumer liking, emotion, and purchase intent.…”