Understanding the panelist experience in sensory and consumer testing is a critical step in methodological development that improves data reliability. Therefore, the Engagement Questionnaire (EQ) was recently developed to characterize consumer engagement during sensory and consumer testing and to provide a novel and translatable metric for researchers to compare methodologies. Presently, we assessed whether relatively minor methodological manipulations to common consumer testing paradigms impact panelist engagement. Specifically, panelist engagement was measured in three scenarios: over the course of a two-day consumer hedonic evaluation (Experiment 1), with differing Just-About-Right (JAR) questionnaire formats in an evaluation (Experiment 2), and with a time pressure element imposed during a consumer acceptability test (Experiment 3). In Experiment 1, subjects remained actively involved in the evaluation across both days of testing, however, they found more purpose and affective value in the task after the second day. In Experiment 2, changing the structure of JAR questions did not impact subject's level of active involvement with the task, yet certain JAR question structures did elicit higher purposeful intent and affective value in subjects. Surprisingly, in Experiment 3, subjects were less actively involved in the time-pressure condition; purposeful intent and affective value were consistent across both conditions. Overall, the EQ was able to resolve differences in panelists' perceived level of engagement across all the experimental manipulations, aiding in discussion regarding the effect even minor manipulations might have on consumer panelists. The EQ is a valuable asset to methodological development and enables comparisons of differing sensory and consumer methodologies.
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http://dx.doi.org/10.1016/j.foodres.2020.110083 | DOI Listing |
J Food Sci Technol
January 2025
Department of Food Engineering, University of Córdoba, 230007 Montería, Colombia.
In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
Unlabelled: The potential of (), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations.
View Article and Find Full Text PDFHeliyon
January 2025
Institute of Marketing, Trade and Social Studies, Faculty of Economics and Management, Slovak University of Agriculture, 949 76, Nitra, Slovakia.
The rapidly increasing number of elderly people in the world highlights the need for the development of innovative foods with modified textures that do not expose the elderly to the risks associated with food consumption (risk of aspiration, suffocation, and chocking). Providing specific food such as edible gel for the elderly population and the study of their properties is a challenge for the scientific community. There are some available gels in the supermarkets destined for the sports population, with specific texture and technological properties that could be used and extrapolated for senior people.
View Article and Find Full Text PDFMetabol Open
March 2025
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, 92182, USA.
Background: Watermelon and its rind are rich in fiber, vitamins, minerals, and L-citrulline. Despite these nutritional benefits, research on the effects of blenderized watermelon (WM), especially in adolescents, remains limited. This study aimed to address this gap by examining the impact of blenderized WM (, including both flesh and rind) on satiety, postprandial glucose responses, and overall acceptability among overweight and obese adolescents.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Biotechnology, Manipur University, Canchipur, Imphal, Manipur, India.
Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries.
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