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Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

Title
Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced
Authors
Guinard, Jean-XavierMiller, Amy MyrdalMills, KellyWong, ThomasLee, Soh MinSirimuangmoon, ChiratSchaefer, Sarah E.Drescher, Greg
Ewha Authors
이소민
SCOPUS Author ID
이소민scopus
Issue Date
2016
Journal Title
APPETITE
ISSN
0195-6663JCR Link1095-8304JCR Link
Citation
vol. 105, pp. 449 - 459
Keywords
Consumer researchMushroomsUmamiDietary guidanceCulinary strategies
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
We tested the hypothesis that because of their flavor-enhancing properties, mushrooms could be used as a healthy substitute for meat and a mitigating agent for sodium (salt) reduction without reduction in sensory appeal among consumers. In a fully-randomized design for each product, 147 consumers evaluated blind two came asada and six taco blend recipes in which beef had been partially substituted with mushrooms and/or salt had been reduced by 25%, for overall liking, liking of appearance, flavor, texture and mouth feel on the 9-point hedonic scale, and adequacy of level of saltiness, spiciness and moistness on 5-point just-about-right (JAR) scales. Overall consumer acceptance of the came asada, and liking for its appearance, flavor and texture/mouth feel decreased significantly when half the steak was substituted with mushrooms. The taco blend recipes with full sodium were also liked more overall than those with 25% less sodium. But there was no significant difference in overall lilting among the three full-salt recipes, nor among the three reduced-salt recipes, indicating that across the consumer population we tested, acceptance of the mushroom-containing recipes was on par with that of the 100% beef recipe. The preference mapping analysis of the overall liking ratings of the taco blends uncovered four preference segments, two of which, representing a majority of the consumers, gave higher acceptance scores to the mushroom-substituted recipes. Furthermore, the largest preference segment liked the full- and reduced sodium recipes equally, and another liked the reduced-sodium recipes significantly more. This research demonstrates that through their flavor enhancing properties, mushrooms can be used successfully to substitute for beef and even possibly mitigate sodium reduction without significant change in acceptance for a majority of consumers. (C) 2016 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.appet.2016.06.018
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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