Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations

Oduro, Ama Frempomaa; Saalia, Firibu Kwesi; Adjei, Maame Yaakwaah Blay

doi:10.1016/j.foodqual.2021.104271

Cited by 6 publications

(6 citation statements)

References 24 publications

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“…They announced that adding fruits to milk especially with high fat, significantly enhanced Zinc and Iron, carotenoids, and other photochemical bioavailability, their transportation and uptake in vitro, compared to ordinary fruit juice/milk. Furthermore, flavored milk drinks can alleviate low consumption of ordinary milk, especially in children (Cilla et al., 2012; Garcia‐Cayuela et al., 2018; García‐Nebot et al., 2009, 2010; García‐Nebot et al., 2010; Jouki et al., 2021; Lemmens et al., 2014; Mahato et al., 2021; Oduro et al., 2021). The development of new flavored milk beverage formulations which are highly accepted by consumers is one of the driving forces of dairy factories.…”

Section: Introductionmentioning

confidence: 99%

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Jokar¹,

Azizi

2022

Food Science & Nutrition

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One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non‐Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.

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Section: Introductionmentioning

confidence: 99%

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Jokar¹,

Azizi

2022

Food Science & Nutrition

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“…An overview of the characteristics of the 26 studies on dairy analogs included in this review is provided in Table 3. The studies were published from 2000 to 2023, and the majority (n = 17) investigated plant-based milks (Chambers et al, 2006;N'Kouka et al, 2006;Palacios et al, 2010;Lawrence et al, 2015;Pramudya et al, 2019;Gorman et al, 2021;Jaeger and Giacalone, 2021;Oduro et al, 2021;Vaikma et al, 2021;Cardello et al, 2022;Chung et al, 2022;Moss et al, 2022;Pointke et al, 2022), or fermented beverages obtained from pulses (Cosson et al, 2020;Laaksonen et al, 2021;Mefleh et al, 2022;Aydar et al, 2023), five plant-based yogurt (Brückner-Gühmann et al, 2019;Grasso et al, 2020;Greis et al, 2020;Jaeger et al, 2023;Part et al, 2023), and five cheese-analogs (Chumchuere et al, 2000;Li et al, 2013Li et al, , 2020Falkeisen et al, 2022;Pointke et al, 2022). Nine studies were conducted in Europe (Brückner-Gühmann et al, 2019;Cosson et al, 2020;Grasso et al, 2020;Greis et al, 2020;Laaksonen et al, 2021;Vaikma et al, 2021;Mefleh et al, 2022;Pointke et al, 2022;Part et al, 2023) and Turkey (Aydar et al, 2023).…”

Section: Dairy Analogs Studies' Characteristicsmentioning

confidence: 99%

“…Six research articles were conducted in the US (Chambers et al, 2006;N'Kouka et al, 2006;Palacios et al, 2010;Lawrence et al, 2015;Pramudya et al, 2019;Jaeger and Giacalone, 2021), three in Canada (Gorman et al, 2021;Falkeisen et al, 2022;Moss et al, 2022), and two in New Zealand (Cardello et al, 2022;Jaeger et al, 2023). To note, four studies were conducted in Asia (Taiwan, Chung et al, 2022;China, Li et al, 2013, 2020Thailand, Chumchuere et al, 2000) and only one in Africa (Republic of Ghana, Oduro et al, 2021).…”

Section: Dairy Analogs Studies' Characteristicsmentioning

confidence: 99%

“…As regards the target population and methodological approach, all the studies focused on the adult population, except one with children (Palacios et al, 2010), and applied a quantitative approach. Four studies applied hedonic methods (Palacios et al, 2010;Grasso et al, 2020;Jaeger and Giacalone, 2021;Oduro et al, 2021), while the majority used a descriptive method (i.e., Quantitative Descriptive Approach, Sensory Profile, Rapid descriptive methods like CATA or RATA, TDS) (Chumchuere et al, 2000;Chambers et al, 2006;N'Kouka et al, 2006;Li et al, 2013Li et al, , 2020Cosson et al, 2020;Vaikma et al, 2021;Mefleh et al, 2022;Part et al, 2023), generally in combination with hedonic evaluations and/or surveys (Lawrence et al, 2015;Brückner-Gühmann et al, 2019;Pramudya et al, 2019;Greis et al, 2020;Gorman et al, 2021;Laaksonen et al, 2021;Cardello et al, 2022;Chung et al, 2022;Falkeisen et al, 2022;Pointke et al, 2022;Aydar et al, 2023;Jaeger et al, 2023). Only Moss et al (2022) applied a mixed experimental design (i.e., qualitative and quantitative).…”

Section: Dairy Analogs Studies' Characteristicsmentioning

confidence: 99%

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Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

Appiani,

Cattaneo,

Laureati

2023

Front. Sustain. Food Syst.

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IntroductionOver the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare. However, plant-based protein poses several challenges to product sensory characteristics, especially appearance, flavor, and texture. Despite this, current literature data have mainly reviewed nutritional, technological, and sustainability aspects of plant-based products with limited concerns on perceived sensory properties and perceptive barriers to consumption related to each specific substitute. To fill this literature gap, this systematic review aims to provide an up-to-date overview of the perceptive determinants of consumers' acceptance of plant-based substitutes of animal-origin products, including meat, dairy, fish and eggs analogs, with emphasis on product's intrinsic properties: appearance, smell, taste, and texture. Moreover, age-, gender-, and cultural-related differences in the appreciation/rejection of plant-based substitutes of animal-origin products were investigated.MethodsThe systematic analysis of the literature consulting Web of Science (Core Collection) and Scopus databases retrieved 13 research articles on meat, 26 on dairy, and two on fish and eggs analogs.Results and discussionResults showed that all sensory dimensions are influenced by the replacement of animal proteins with those of vegetable origin. However, the relative importance of appearance, odor, taste, and texture varied according to plant-based analogs category and mitigatory processing strategies to mask unpleasant sensory properties have been suggested for each category. Dairy analogs mainly suffer of aromas and flavors imparted by the raw materials, while both meat and dairy analogs have texture challenges. Meat analogs lack of juiciness, elasticity and firmness, while dairy analogs require uniform, creamy and thick texture. Moreover, very few studies analyzed the product's perception, considering age- and gender-related differences or cross-national/cultural differences. Future research should be addressed to specific product categories such as fish and eggs analogs as well as specific population targets including children and the elderly and consumers from developing countries.

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“…However, when promoting plant-based food, some deficiencies, such as vitamin A deficiencies, especially in young children, should be avoided due to the low bioeffectiveness of the diet [89]. The limits of alternative dairy products based on plant proteins are a relatively low protein content and sensory appeal [90,91]. The food industry, public health regulators and standardization bodies should adopt the nutrient standards of this category [92].…”

Section: Food/feed Innovationsmentioning

confidence: 99%

Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis

Krzywonos

Piwowar‐Sulej

2022

Foods

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Plants maintain the ecological equilibrium of the earth and stabilize the ecosystem. Today, traditional commodities and new value-added markets can be served simultaneously. There is significant biosource and bioprocess innovation for biobased industrial products. Furthermore, plant-based innovation is associated with the transition to sustainability. This study performed a bibliometric and in-depth content analysis to review plant-based innovations in the research field between 1995 and 2022. A set of 313 articles was identified from the Scopus and Web of Science databases. Different analytical scientometric tools (topic mapping and overlay visualization networks) were used to analyze 124 articles; the most influential countries, institutions, authors, journals and articles were identified. Through in-depth studies, based on the grounded theory approach, five leading research areas related to plant-based innovation were determined: (1) agricultural/environmental innovation, (2) plant-based food or feed innovation, (3) innovation within the medical/pharmaceutical research area, (4) technology-related innovation and (5) economic/business aspects of plant-based innovations. Future research directions include exploring less examined and new topics, such as the sustainability implications of incorporating various plant-based foods and Industry 4.0 in plant-based innovation, and linking and developing findings from different research areas.

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Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations

Cited by 6 publications

References 24 publications

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis

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