1,720,968 research outputs found
Lexicon Development for Cheddar Type Enzyme modified Cheeses (EMCs) and the Relationship between Sensory and Compositional Properties.
No full textLess Intense aged cheese aromas were associated with a higher fat contentThis project was supported by Land O’ Lakes, Inc. and by the Minnesota Agricultural Experiment Station project # MN 18 081.Kleba, Sara; Vickers, Zata. (2020). Lexicon Development for Cheddar Type Enzyme modified Cheeses (EMCs) and the Relationship between Sensory and Compositional Properties.. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275109
Lexicon Development for the Texture of Plant-Based Chicken Alternatives
No full textAlternative chicken products are less firm, tough, cohesive, and fibrous compared to real chicken.Good Food Institute
Minnesota Agricultural Experiment StationMcClintic, Kenzie; Vickers, Zata. (2023). Lexicon Development for the Texture of Plant-Based Chicken Alternatives. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275108
Perceived Sensory Differences Among Enzyme Modified Cheeses by Themselves and When Added to Processed Cheese
No full textMost sensory differences among enzyme modified cheeses are not perceived when they're used in processed cheese.This project was supported by Land O’ Lakes, Inc. and by the Minnesota Agricultural Experiment Station project # MN 18 081.Kleba, Sara; Reineccius, Gary; Ismail, Baraem; Vickers, Zata. (2021). Perceived Sensory Differences Among Enzyme Modified Cheeses by Themselves and When Added to Processed Cheese. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275111
Comparing the Likeability on Hunger and Satiety between Pasta Served with Beef-based and Beyond Meat Bolognese
No full textFaculty advisor: Dr. Zata VickersThe global market for plant-based meat has experienced significant growth in recent years, and an anticipated 19.3% compound annual growth rate is expected by 2030 (Grandview Research). As such, consumers have shown greater interest in plant-based meat due to its perceived health, sustainability, and ethical benefits. Limited research is available that investigates sensory components like likeability and satiety of plant proteins vs. animal protein; the bulk of information focuses on nutritional equivalence, sustainability, and production. We presented panelists with two different portions of pasta; one made with beef bolognese sauce, and one made with plant-based bolognese, and asked them to complete a series of satiety questionnaires that included the assessment of various sensations such as mental and physical fullness, mental and physical hunger, and food liking. The results of this study indicate that plant-based protein leaves consumers satiated for longer periods of time.This research was supported by the Undergraduate Research Opportunities Program (UROP). This project was additionally supported by the University of Minnesota Sensory Center within the Food Science and Nutrition Department.Taylor, Kenzie; Vickers, Zata. (2024). Comparing the Likeability on Hunger and Satiety between Pasta Served with Beef-based and Beyond Meat Bolognese. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/260333
A Texture Analysis of Protein Bars
No full textThe five objectives of this test were: (1) to develop a texture lexicon for protein bars; (2) to establish references relevant to protein bar texture that represent a specific intensity on a 10 point scale; (3) to use the developed lexicon to describe and compare the textures of 11 protein bar formulations in a six month shelf life test; (4) to take analytical measurements of hardness using the TA.XT2 Texture Analyzer puncture test at each time point; and (5) to determine the relationship between protein bar texture and acceptability using a consumer test on 60 day-old protein bars. The lexicon contained thirty texture attributes to describe protein bar texture. Overall, the bars increased in oiliness and toughness over the 6-month shelf life. The consumers liked the commercial Balance® bar best. They liked the Whey Protein Concentrate Blend 1 best of the Dairy Products Technology Center-produced bars; consumers found it to be easy to chew and soft. Hardness ratings for both the consumer and trained panelists were poorly related to the instrumental measurements of force.Dairy management Inc. and Minnesota Agricultural Experiment StationFolts, Laura; Vickers, Zata. (2022). A Texture Analysis of Protein Bars. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275133
The 2-out-of-5 and the triangle test have similar sensitivity, but the 2-out-of-5 test has much greater statistical power
No full textOur study addresses a long-standing assumption that multiple tastings in the 2-out-of-5 test induce sensory adaptation, consequently diminishing participants’ discrimination ability compared to a triangle test. Our objectives were to compare the number of tastings, the degree of taste adaptation, and the sensitivity of these two tests. Fourteen trained participants evaluated two concentrations of sugar in iced tea using each test. We counted the number of times each person tasted each sample, calculated the proportion of discriminators for each of the two tests, and measured adaptation to sweet, sour, and bitter tastes. Participants tasted more times during the 2-out-of-5 tests than the triangle tests, however both tests produced similar proportions of discriminators (0.40 vs 0.36) and similar amounts of adaptation. The much smaller chance probability of the 2-out-of-5 test compared to the triangle test and thus its much greater statistical power was not outweighed by any impact of multiple tasting.This study was funded by the Minnesota Agricultural Experiment Station Project (MN-18-081), the University of Minnesota Sensory Center, and the Department of Food Science and Nutrition at the University of Minnesota.Kang, Myungwoo; Vickers, Zata. (2026). The 2-out-of-5 and the triangle test have similar sensitivity, but the 2-out-of-5 test has much greater statistical power. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/278968
Determining the effect of gradual sugar reduction on liking of sweetened iced tea July 2019
No full textBy gradually reducing sugar in sweetened iced tea over time: 1. Will liking ratings change? 2. How will liking ratings compare to a no reduction of sugar group? 3. Will liking for lower levels of added sugar increase? 4. Will the ideal level of sweetness in iced tea decrease? Liking ratings decreased equally for both groups; The number of calories consumed decreased. The ideal level of sweetness and the acceptable range of sweetness did not change after gradually reducing sugar.Sugar-sweetened beverages are major sources of added sugar intake. Recommendations for decreasing added sugar intake include reducing the amount of sugar in beverages. A proposed method to reduce sugar is gradual sugar reduction. A concern with gradual sugar reduction is that it would decrease consumer’s liking and ultimately lead to loss of sales and consumers switching back to higher sugar levels. By gradually reducing sugar in sweetened iced tea over time: 1. Will liking ratings change? 2. How will liking ratings compare to a no reduction of sugar group? 3. Will liking for lower levels of added sugar increase? 4. Will the ideal level of sweetness in iced tea decrease? Liking ratings decreased equally for both groups; The number of calories consumed decreased. The ideal level of sweetness and the acceptable range of sweetness did not change after gradually reducing sugar.This research was funded by the Healthy Foods, Healthy Lives Institute, and Sensory Center in the Department of Food Science & Nutrition at the University of Minnesota. This research has been supported in part by the Minnesota Agricultural Experiment Station project # MIN-18-057Inamdar, Loma; Vickers, Zata. (2025). Determining the effect of gradual sugar reduction on liking of sweetened iced tea July 2019. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275122
Gradual sugar reduction decreased sugar intake without changing liking or amount eaten
No full textOverconsumption of sugar, especially in sugar-sweetened beverages, is associated with health risks like obesity, diabetes, and cardiovascular disease. Our objectives were 1) determine how sugar-sweetened iced tea liking would change over time for people in a gradual reduction of sugar group compared to those in a control group, 2) determine if changes in liking ratings from the initial to the final taste test differed between the two groups, 3) determine if participants in the gradual reduction group increased their liking of lower sugar concentrations. Participants that consumed sweetened tea at least three times per week enrolled in this three-phase study: an initial taste test, a 12-week repeated consumption phase, and a final taste test. At the initial and final taste tests participants were served teas differing in sugar content. We divided participants into a control or a gradual reduction group for the 12-week repeated consumption phase by balancing the groups for their initial hedonic sensitivity to sweetness and their motivation to decrease their dietary sugar intake. The control group received a 7.7% sugar-sweetened tea for the duration of the 12 weeks. The gradual reduction group received a tea that was reduced weekly in increments of 10% of the previous week’s sucrose concentration. Over the consumption phase, liking decreased gradually and equally for the control and gradual reduction groups. From the initial taste test to the final taste test the lowest acceptable, ideal level, and the highest acceptable level of sweetness did not differ between the control and gradual reduction group.This study was funded by the Minnesota Agricultural Experiment Station Project (MN-18-081), and the University of Minnesota Sensory Center.Inamdar, Loma; Vickers, Zata. (2026). Gradual sugar reduction decreased sugar intake without changing liking or amount eaten. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/278971
Experimentally created intensity scales for the five basic tastes: sweet, sour, salty, bitter, and umami
No full textThis document is a poster presentation that describes the methods we used to determine and to validate the concentrations of each scale point. The table and figures illustrate the concentrations of each tastant at each scale point for each of the five basic tastes.Scaling of the intensity of the basic tastes is common in descriptive analysis techniques; however, universal taste scales that have been experimentally constructed so a specific numerical point represents equal intensities across all tastes have not been experimentally determined or validated. Such universal scales would aid in the interpretation within and across descriptive analysis studies. The objective of this study was to experimentally create universal intensity scales (intensity values 0 = 20) for the five basic tastes: sour, salty, bitter, sweet and umami. These scales are “universal” in that specific numerical points on these scales represent equal intensities across all taste scales.Minnesota Agricultural Experiment station and the Sensory center in the department of Food Science and NutritionKaralus, Melinda; Pontet, Celia; Vickers, Zata. (2025). Experimentally created intensity scales for the five basic tastes: sweet, sour, salty, bitter, and umami. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/270250
Intense pulsed light pasteurization maintained sensory properties of wheat flour better than ultraviolet pasteurization
No full textWith increasing consumer demands for safe, high quality, and sustainably processed food, intense pulsed light (IPL) has been gaining popularity. IPL treatment offers more efficient and faster decontamination than a conventional ultraviolet (UV) treatment.This research was funded by the USDA National Institute of Food and Agriculture, CAP project 1006847 and by the Minnesota agricultural experiment Station project # MIN-18-081Kang, Myungwoo; Chen, Paul; Baumler, David; Chen, Chi; Feirtag, Joellen; Mosher, Wesley; Ruan, Roger; Vickers, Zata. (2020). Intense pulsed light pasteurization maintained sensory properties of wheat flour better than ultraviolet pasteurization. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275107
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