Browsing by Author "Serventi L"
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- ItemBacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams(Elsevier B.V., 2024-10-15) Mehta A; Kumar L; Serventi L; Morton JD; Torrico DDThe study examines how adding bacterial cellulose also referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY) to ice cream affects the textural, tribological, and sensory attributes, particularly texture and mouthfeel perception. Analytical assessments were performed on three types: SCOBY-added ice cream and two reference samples (control and guar gum-added ice creams). Evaluations included physicochemical properties, textural and tribological characteristics, and dynamic sensory mouthfeel using the temporal dominance of sensation (TDS) methodology. SCOBY ice cream showed higher probiotics content, lower pH, and higher acidity than reference samples. The addition of SCOBY increased hardness and altered the textural properties. TDS analysis highlighted distinct temporal dominance patterns, with guar gum ice cream presenting a pronounced mouth/residual coating pre-swallowing, while SCOBY and control ice cream exhibited a thin/fluid perception. The frictional factor at 37 °C was positively correlated with the melting rate, graininess, and thin/fluid perception while negatively correlated with firmness, smoothness and mouthfeel liking. Additionally, the mouthfeel liking was higher with firm, smooth and mouth/residual coating sensations and lower with grainy and thin/fluid perception. In summary, incorporating SCOBY in ice cream formulations can provide health benefits and meet consumer preferences for natural ingredients, while ensuring careful optimization of mouthfeel.
- ItemEffects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste-to-value-added SCOBY (symbiotic culture of bacteria and yeast) ice cream(Wiley Periodicals LLC, 2024-04-01) Mehta A; Serventi L; Kumar L; Torrico DDThis study investigated the effects of repeated exposure on acceptability, emotionalresponses, and purchase intention of a novel symbiotic culture of bacteria and yeast(SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice creamsample, using three sessions: a survey (SCOBY information) and two tasting sessions(repeated-exposure effect). Participants initially conducted blind evaluations of all sam-ples, followed by an informed tasting. The blind tasting sessions evoked high arousalemotions for the SCOBY ice cream and positive emotions for the control and guar gumsamples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture(5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7)and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (oddsratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affectedpurchase intention. The findings of this study provide valuable insights into participants'liking and emotional responses during repeated exposures to stimuli. Practical Applications: The study's findings show that repeated exposure to novel products enhances con-sumer acceptance and emotional responses, challenging the current formats of tradi-tional sensory studies. This implies that the introduction of novel products can besuccessful with repeated tasting exposure strategies. The focus on improving famil-iarity with sensory attributes, especially flavor and texture, can positively impact pur-chase intention. This insight can guide product positioning, marketing campaigns, andflavor development efforts, encouraging the successful integration of innovativeproducts into the market.1 | I N T RO DU CT I O NFood choice behavior is a multifaceted process influenced by physio-logical (Manippa et al., 2019), socioeconomic (Van Lentheet al., 2015), and psychological factors (Babicz-Zieli nska, 2006). Asconsumer preferences and trends evolve, novel food products andinnovations emerge in the market to cater to the needs and demandsof consumers. Lack of familiarity and exposure to novel food productsReceived: 14 December 2023 Revised: 5 February 2024 Accepted: 12 February 2024DOI: 10.1111/joss.12901Journal ofSensory StudiesThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in anymedium, provided the original work is properly cited and is not used for commercial purposes.© 2024 The Authors. Journal of Sensory Studies published by Wiley Periodicals LLC.J Sens Stud. 2024;39:e12901. wileyonlinelibrary.com/journal/joss 1 of 12https://doi.org/10.1111/joss.12901
- ItemExploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice(John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF), 2023-12-22) Mehta A; Serventi L; Kumar L; Torrico DDPackaging is crucial in attracting consumer attention, conveying product identity, influencing product perception and affecting approach-based consumer behaviours. The present exploratory study aimed to gain insights into the effects of packaging on consumer experiences and the factors driving willingness to buy different orange juice products based on packaging. Eye tracking and facial expressions were used to capture the consumer perception journey, from the initial interaction to the final product evaluation. The study also examined hedonic liking, explicit emotions and different label attributes in the evaluation stage, and the importance of texture, price and the New Zealand (NZ)-made logo in the validation stage. Results showed that the packaging's physical features significantly affected consumer's attention during the initial interaction stage. Implicit emotions provided deeper insights into consumers' preferences in the orientation stage. Nutritional information gained maximum visual attention (fixation counts = 0.40) in the evaluation stage, while the NZ-made logo (odds ratio = 15.62) drove purchase intention. The study revealed that the packaging that attracted the maximum attention was not necessarily the one with the highest liking score. Moreover, consumers may not pay much visual attention to attributes (price, r = −0.22) that they reported to be important. By advancing our knowledge in this field, marketers and product designers can refine their strategies and create packaging that captures visual attention and evokes positive emotional responses, ultimately influencing consumer behaviours
- ItemPackaging, perception, and acceptability: a comprehensive exploration of extrinsic attributes and consumer behaviours in novel food product systems(John Wiley & Sons Ltd on behalf of Institute of Food Science & Technology, 2024-09-16) Mehta A; Serventi L; Kumar L; Morton JD; Torrico DDIn today's global markets, the constant arrival of new products represents a challenge for the food industry to offer distinct choices to consumers, primarily due to the parallel sensory attributes and pricing structures of the available food options. Innovators must employ methodologies beyond traditional sensory analysis to ensure the product's success. Researchers must, therefore, explore the entire product experience to understand its influence on consumer behaviours. Food choices are multifaceted, influenced by various factors, including individual physiological and psychological characteristics and intrinsic and extrinsic product attributes. As a result, consumers' decisions are shaped by the multisensory information derived from products they encounter in supermarkets. This review aims to comprehensively examine the factors influencing consumer food choices, from initial product encounters to consumption. The review explores the impact of repetitive tasting on the consumer's attitudes and intentions towards novel products. Additionally, the review investigates which extrinsic attributes capture consumer attention in supermarket settings. It also delves into the effects of extrinsic product attributes on both explicit and implicit emotions and expectations raised about the sensory properties of the product and, ultimately, their purchasing behaviours.
- ItemSensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds(MDPI (Basel, Switzerland), 2021-06-23) Alderson H; Liu C; Mehta A; Gala HS; Mazive NR; Chen Y; Zhang Y; Wang S; Serventi L; Viejo CG; Fuentes SKombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, or with hops. The goal of this project was to obtain a sensory profile of Kombucha beverages with a range of different ingredients, particularly of a novel Kombucha made with only Kawakawa (Piper excelsum) leaves. Other samples included hops and black pepper. Instrumental data were collected for all the Kombucha samples, and a sensory focus group of eight semi-trained panellists were set up to create a sensory profile of four products. Commercially available Kombucha, along with reference training samples were used to train the panel. Kawakawa Kombucha was found to be the sourest of the four samples and was described as having the bitterest aftertaste. The instrumental results showed that the Kawakawa Kombucha had the highest titratable acidity (1.55 vs. 1.21–1.42 mL) as well as the highest alcohol percentage (0.40 vs. 0.15–0.30%). The hops sample had the highest pH (3.72 vs. 3.49–3.54), with the lowest titratable acidity (1.21), and, from a basic poll, was the most liked of the samples. Each Kombucha had its own unique set of sensory descriptors with particular emphasis on the Kawakawa product, having unique mouthfeel descriptors as a result of some of the compounds found in Kawakawa. This research has led to a few areas that could be further studied, such as the characteristics of the Piperaceae family under fermentation and the different effects or the foaminess of the Kawakawa Kombucha, which is not fully explained.
- ItemSensory quality of upcycled legume water: Expectation vs. reality(Frontiers Media S.A., 2023-04-12) Hippolite LR; Feng Z; Zhang Y; Lee SJ; Serventi LAquafaba and liluva are names used to define the processing water of food legumes. Large volumes of liluva are generated by frozen pea manufacturers (blanching water) and tofu producers (tofu whey). Studies have shown the potential of aquafaba and liluva in food applications as texture improvers and sources of bioactive substances and prebiotics. Nonetheless, no information on consumer perception of these new food ingredients is available. Therefore, this study investigated consumer expectations of steam blanching pea water (SBPW) and tofu whey (TW), correlating it with their actual sensory qualities and functional properties. Specifically, liluva was used as a source of prebiotics and hydrocolloids in 3D-printed mashed potatoes to enhance their rheology and printability. A preliminary survey showed a limited understanding of SBPW and TW as food ingredients, with only 43% and 38% of subjects willing to try TW and SBPW, respectively, with most subjects unsure on whether they wanted to or not (34% tofu whey and 49% liluva). Once the actual sensory test was conducted, TW-added mashed potato received favorable scores for all sensory attributes (appearance, aroma, taste, and texture). In contrast, SBPW-added mashed potato had a negative score on the color, as all nine focus group subjects described the color as gray. Overall, TW enhanced the printability of mashed potatoes due to its emulsifying ability and possibly coagulants derived from tofu making, and it was more appreciated sensory-wise, resulting in being the most preferred out of three samples (SBPW, TW, and control). Therefore, emphasizing consumer education may be key when expanding these innovative food ingredients to other food areas.
- ItemThe Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream(MDPI (Basel, Switzerland), 2023-09) Mehta A; Serventi L; Kumar L; Torrico DD; Cox DNWith the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model's explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants' beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream.
