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  • 1
    Electronic Resource
    Electronic Resource
    Application of Multivariate Adaptive Regression Splines (MARS) to the Preference Mapping of Cheese Sticks (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A novel modeling technique named MARS (Multivariate Adaptive Regression Splines) can automate variable selection as well as model selection. The main purpose of this study was to apply MARS to consumer preference mapping using consumer test data for cheese sticks. The results show that MARS was capable of modeling consumer's preference patterns for cheese sticks. One distinct advantage of MARS in preference mapping is that it has the ability to model hedonic-scale response variables (such as overall acceptance, acceptance of appearance, flavor, and texture) from “Just About Right” (JAR) predictor variables (such as color, size, saltiness, breading, and cheese texture). In addition, MARS can reveal the underlying relationship between the predictors and the response in a piecewise regression function. This study shows that MARS has potential uncovering underlying patterns hidden in complex data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06353.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U. S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U. S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17883.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Long-Grain Rough Rice Storage History on End-Use Quality (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p〈0.005) and peak viscosity (p〈0.005). Drying treatments affected head rice yield (p〈0.05), cooking properties (p〈0.001), and peak viscosity (p〈0.05). Storage temperature was related (p〈0.05) to cooking properties and peak viscosity via a second-order relationship. Head rice yield and cooking properties were also affected (p〈0.05) by storage duration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17910.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 17 (1994), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: -2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P〈0.05), overall acceptance (P〈0.05) and flavor (P〈0.15). Using a sensory score of 6.00 (like slightly) as an acceptable score, optima for the processing variables were determined. To obtain an acceptable product, the meat should be ground by two passes through the kidney plate then mixed at a maximum temperature of 0.67C for 12 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1994.tb00151.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Textural Properties of Chicken Frankfurters with Added Collagen Fibers (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (P〈0.05) on hardness, springiness and juiciness. The addition of collagen fibers resulted in harder, springier, and less juicy frankfurters. Added water resulted in softer, less springy and juicier frankfurters. Response surface methodology demonstrated that for 2% added collagen, the optimum added water was ∼20%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08114.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study was conducted to evaluate a new shearing method for the determination of poultry meat tenderness. Breast fillets were deboned at various postmortem times (0.25 to 24 h) to yield a vast array of tenderness levels. A trained descriptive panel was used to evaluate samples for attributes including initial hardness and chewdown hardness; instrumental measurements included Allo-Kramer (AK) and razor blade (RB) shear and laser sarcomere length determination. The RB shear method exhibited a higher correlation to sensory attributes than the AK method, suggesting that the new razor blade shear method is more advantageous in predicting poultry meat tenderness than the standard AK shear method. This new method not only has a higher sensory predictive value, but also requires shorter sample preparation time than the AK shear test because it is conducted on intact fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17879.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian Consumers (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of Arkansas. Results showed that consumers preferred imported over domestic products. According to consumers, the sensory characteristics most important to the acceptance of cooked Jasmine rice were, in order of decreasing importance, color, favor, aroma, stickiness, and hardness. Using descriptive data, we evaluated predictive models of Jasmine rice's overall acceptance. These models allowed us to identify important sensory characteristics that encouraged Asian consumers to accept Jasmine rice. Such characteristics included flavor (that is, aroma, aromatics, feeling factors, and aftertaste), texture, and visual attributes. Data collected here could be useful to the U.S. rice industry in developing an understanding of the drivers of Jasmine rice acceptance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09564.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Preference Mapping of Commercial Toasted White Corn Tortilla Chips (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08751.x
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  • 9
    Electronic Resource
    Electronic Resource
    Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : :The sensory texture characteristics of 2 yogurt types (light, blended, N = 69) were evaluated using a trained descriptive panel and an instrumental compression/penetration test in combination with a novel data analysis method (that is Spectral Stress Strain Analysis). Partial Least Squares Regression was used to study the relationship between each of the 7 sensory texture attributes and spectral force deformation data measured during instrumental testing. The best predictive models were computed for spoon impression (Validation Correlation (Rval) = 0.93, Root Mean Square Error of Prediction (RMSEP) = 1.33, Discrimination Index (DI) = 2.80), visual thickness (Rval) = 0.89, RMSEP = 0.83, DI = 2.40), and slipperiness (Rval= 0.81, RMSEP = 0.60, DI = 1.76). Oral Thickness (Rval= 0.78), cohesiveness (Rval= 0.73), covering (Rval= 0.61) and stickiness (Rval= 0.57) were less accurately predicted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09481.x
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  • 10
    Electronic Resource
    Electronic Resource
    Relationship between Sensory and Instrumental Hardness of Commercial Cheeses (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of deformation (10% to 90%) and deformation rate (0.2 to 10 mm/s) on both maximum compression force and correlation between sensory and instrumental measurements of hardness were investigated for 26 commercial cheeses. Log-linear regression models were used to model the relationship between deformation rate and maximum compression force and fitted well to the relationship, indicating that maximum compression force is a log linear function of deformation rate. Deformation had a large effect on the correlation between sensory and instrumental hardness, while deformation rate had a small effect. The optimal deformation and deformation rate for the maximum correlation were 70% to 90% and 1.0 mm/s, respectively. This implies that an optimal combination of deformation and deformation rate can be used for maximizing the correlation between sensory and instrumental hardness for cheese products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10693.x
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