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Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance
- Source :
- Journal of Food Science. 86:523-530
- Publication Year :
- 2021
- Publisher :
- Wiley, 2021.
-
Abstract
- The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-chain inulin, medium-chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.48, P = 0.03 in MFA) of the frozen dessert formulations was similar between vegan and nonvegan groups, and polydextrose contributed to increase firmness/consistency of the frozen dessert, while long-chain inulin contributed to the increase in the creaminess of the products. Finally, oligofructose and polydextrose could reduce the sour taste of the products. The consumers gave scores from 6 to 8 in a 9-point hedonic scale for the products, suggesting suitable acceptance. However, vegan consumers gave lower scores for the same products. In conclusion, PAE methodology can be used to compare the perception of different consumer groups, and vegan and nonvegan consumers have a similar perception about prebiotic frozen dessert processed with water-soluble extract of rice byproduct. Furthermore, the frozen dessert developed had suitable consumer acceptance, although vegan gave lower scores than nonvegan consumers. PRACTICAL APPLICATION: This is the first study involving the development of prebiotic frozen dessert from water-soluble extract of rice byproduct and application of PAE to assess the sensory perception of vegan and nonvegan consumers. The results are important for the industry as they indicate that the PAE methodology can be used to characterize food products, compare the perception of different consumer groups, and elicit attributes that are important for the products, suggesting that universal marketing strategies could be used and that the developed frozen dessert could serve both vegan consumers and those on conventional diets.
- Subjects :
- Adult
Taste
030309 nutrition & dietetics
medicine.medical_treatment
media_common.quotation_subject
Sensory profile
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Perception
medicine
Humans
Food science
Flavor
Aroma
media_common
Mathematics
Vegans
0303 health sciences
biology
Plant Extracts
Polydextrose
Prebiotic
Water
Oryza
04 agricultural and veterinary sciences
Consumer Behavior
biology.organism_classification
040401 food science
Prebiotics
Water soluble
chemistry
Odorants
Female
Food Science
Subjects
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 86
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi.dedup.....d631e42ece09e8d7f81abe4bfd30b57c