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Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
ABSTRACT: Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of veget...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838513/ https://www.ncbi.nlm.nih.gov/pubmed/29337353 http://dx.doi.org/10.1111/1750-3841.14027 |
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author | Feng, Yiming Albiol Tapia, Marta Okada, Kyle Castaneda Lazo, Nuria Blanca Chapman‐Novakofski, Karen Phillips, Carter Lee, Soo‐Yeun |
author_facet | Feng, Yiming Albiol Tapia, Marta Okada, Kyle Castaneda Lazo, Nuria Blanca Chapman‐Novakofski, Karen Phillips, Carter Lee, Soo‐Yeun |
author_sort | Feng, Yiming |
collection | PubMed |
description | ABSTRACT: Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P < 0.001), indicating the sensory properties were significantly improved with seasoning. When general vegetable likers and specific vegetable likers were compared in terms of their preference between seasoned and unseasoned vegetables, the pattern varied across different vegetables; however, general trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. PRACTICAL APPLICATION: To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market. |
format | Online Article Text |
id | pubmed-5838513 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-58385132018-03-12 Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables Feng, Yiming Albiol Tapia, Marta Okada, Kyle Castaneda Lazo, Nuria Blanca Chapman‐Novakofski, Karen Phillips, Carter Lee, Soo‐Yeun J Food Sci Sensory and Food Quality ABSTRACT: Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P < 0.001), indicating the sensory properties were significantly improved with seasoning. When general vegetable likers and specific vegetable likers were compared in terms of their preference between seasoned and unseasoned vegetables, the pattern varied across different vegetables; however, general trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. PRACTICAL APPLICATION: To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market. John Wiley and Sons Inc. 2018-01-16 2018-02 /pmc/articles/PMC5838513/ /pubmed/29337353 http://dx.doi.org/10.1111/1750-3841.14027 Text en © 2018 The Authors Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Sensory and Food Quality Feng, Yiming Albiol Tapia, Marta Okada, Kyle Castaneda Lazo, Nuria Blanca Chapman‐Novakofski, Karen Phillips, Carter Lee, Soo‐Yeun Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables |
title | Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables |
title_full | Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables |
title_fullStr | Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables |
title_full_unstemmed | Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables |
title_short | Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables |
title_sort | consumer acceptance comparison between seasoned and unseasoned vegetables |
topic | Sensory and Food Quality |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838513/ https://www.ncbi.nlm.nih.gov/pubmed/29337353 http://dx.doi.org/10.1111/1750-3841.14027 |
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