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Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

ABSTRACT: This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Overall, it showed a clear variety of non-alcoholic lagers were selected, with different clusters of samples found with identifiable characteristics. Production methods were explored as a possible explanation for the differences in characteristics, however these did not fully explain the clusters and therefore other factors, such as pre or post processing methods are discussed. In terms of overall liking, five clusters of consumers were discovered with different patterns of liking, confirming that a wide range of non-alcoholic lagers are needed to satisfy all consumers.

SUBMITTER: Ramsey I

PROVIDER: S-EPMC7822955 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature

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Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

Ramsey Imogen I Yang Qian Q Fisk Ian I Ford Rebecca R

Food chemistry: X 20210108

This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Over ...[more]

PMID: 33532724

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Project description:Biscuits are popular ready to eat, cheap and convenient food products that are consumed globally. Supplementation of wheat flour with inexpensive staples from other cereals, legumes, roots and tubers will help in improving the nutritional quality of wheat products. Therefore, this study investigated the sensory and physicochemical properties of biscuits produced from blends of whole wheat, soy okara and tigernut residue flours. The sensory qualities of the twelve whole wheat, soy okara and tigernut residue flour biscuits at p < 0.05 ranged from 5.36 to 7.68 (color), 5.60–7.64 (appearance), 4.48–7.96 (mouthfeel), 4.28–7.76 (aroma), 3.96–8.32 (taste), 3.64–8.20 (crunchiness), 3.56–7.56 (crispiness), and 5.08–8.36 (overall acceptability). Physical, proximate and mineral analysis were carried out on the best five biscuit samples containing 100:0:0 (MVP), 60:20.98:19.02 (ISP), 50.75:39.25:10 (JAR), 53.79:22.57:23.64 (GEN) and 56.32:27.39:16.29 (XEC) whole wheat, soy okara and tigernut residue flours respectively. The physical analysis showed that diameter (38.13–38.17 mm), height (37.73–37.76 mm) and thickness (6.10–6.17 mm) were not significantly different, but the weight (7.30–7.73 g), spread ratio (5.73–6.10 mm) and breaking strength (600–643 g) significantly (p < 0.05) differed among the biscuit samples. The proximate composition of the biscuits ranged from; ash (1.70–1.90%), moisture (4.00–5.70%), fiber (7.00–11.30%), fat (16.20–17.30%), protein (6.50–12.00%), carbohydrate (56.94–59.20%) while mineral content ranged from; magnesium (122.00–134.00 mg/100 g), sodium (16.00–28.00 mg/100 g), calcium (12.00–24.00 mg/100 g), iron (2.30–3.50 mg/100 g) and phosphorus (100.00–121.00 mg/100 g). The study showed that substitution of wheat flour with soy okara and tigernut residue flour at a ratio of 60:20.98:19.02 yielded the most acceptable biscuits in all the sensory attributes assessed. This implies that biscuits produced from this composite blend contain sufficient amounts of protein, fat, fiber and carbohydrate. Hence, they can serve as relief for malnutrition.

Dataset Information

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

Publications

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

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