ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: One control and 3 juices fortified with probiotic microorganisms (Lactobacillus rhamnosus GG, Lactobacillus casei Imunitass®, or Lactobacillus paracasei NFBC 43338) were manufactured and analyzed by a descriptive panel (n = 9). Results showed that the 4 juices had significantly different sensory profiles (p 〈 0.05). The control juice was described as‘orange,’'sweet,’and‘astringent’, while the probiotic products were described as containing‘dairy,’'savory,’and‘medicinal’flavors. Next, consumers (n = 75) tasted and evaluated their'Overall Liking’of the 4 samples in a laboratory environment, using 100 mm line scales, and a ranking methodology. Then consumers were assigned into 4 balanced groups. Consumers took home seven 100 mL bottles of one of the juice products, depending on their group number, and consumed one bottle each day for 7 d. After 7 d of in-home usage, consumers returned to the laboratory for post-exposure sensory analysis. Results showed that exposure to probiotic orange juice enhances consumer acceptance. Specifically, groups exposed to Lactobacillus casei Imunitass® (n = 18) and Lactobacillus paracasei NFBC 43338 (n = 19) probiotic drinks showed significant increases (p 〈 0.05) in their‘Overall Liking’post-exposure, while the group exposed to Lactobacillus rhamnonus GG (n = 19) demonstrated a slight increase in their‘Overall Liking’post-exposure. The control group (n = 19) rated the control sample significantly lower post-exposure (p= 0.02). Therefore, exposure to and familiarity with probiotic drinks helps to improve consumer acceptance and liking for the sensory characteristics of probiotic juices.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb09065.x
Permalink
