Browsing by Author "Tomlins, K."
Now showing 1 - 6 of 6
Results Per Page
Sort Options
- Acceptability of reengineered Hibiscus drinks by Senegalese consumersPublication . Monteiro, M. J.; Cisse, M.; Fliedel, G.; Bechoff, A.; Bouche, M.; Pallet, D.; Tomlins, K.; Ayessou, A.; Costa, A. I. A.; Pintado, M. M.Bissap is a non-alcoholic drink commonly consumed in African countries, particularly in Senegal. It is made from Hibiscus sabdariffa L. - an herbaceous plant belonging to the Malvaceae, most often from its Ordinary/Kor (Senegal) and/or Vimto (Sudan) varieties. Past research has shown that Hibiscus drinks are generally rich in vitamins, minerals and bioactive compounds. These drinks are amongst the products investigated by AFTER, an EU FP7-funded research project aiming at the production of good quality (nutritional and sanitary) and extended shelf-life products of African tradition for local and European markets. A previous AFTER study on the acceptability of four traditional Hibiscus drinks by a sample of Senegalese consumers uncovered significant effects of plant variety and processing method. This highlighted the importance of harmonizing the sensory profile of these drinks as part of the product re-engineering process, and re-assessing their acceptability amongst the Senegalese population. In view of this, three new Hibiscus (50% Kor and 50% Vinto) drinks – an infusion, a syrup and a vacuum-concentrate – were developed by AFTER researchers. Their sensory quality was evaluated, alongside that of a traditional infusion (baseline), by a sample of 156 Senegalese in Dakar in October-November of 2013. Consumer profiling techniques based on hedonic acceptance, Just-About-Right intensity evaluation of specific descriptors (JAR) and Check-All- That-Apply questions with sensory and emotional descriptors (CATA) were used to establish sensory profiles and preference maps. Descriptors and other relevant evaluative information were obtained through two exploratory focus groups.Results show that the new Hibiscus drinks all had better acceptability than the baseline. Moreover, three distinct types of Senegalese consumers were identified: baseline dislikers, who liked all drinks except traditional one; overall likers; new Infusion dislikers. Finally, multiple factor analysis of overall liking scores, JAR ratings and CATA answers yield highly convergent results for all the drinks evaluated.
- Acceptance of exotic beverages with health benefits in Europe: a crosscountry comparison of hibiscus productsPublication . Monteiro, M. J. P.; Costa, A. I. A.; Fliedel, G.; Cisse, M.; Tomlins, K.; Pintado, M. E.
- Consumers’ sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in EuropePublication . Monteiro, M. J.; Costa, A. I. A.; Fliedel, G.; Bechoff, A.; Maraval, I.; Pintado, A. I. E.; Cisse, M.; Pallet, D.; Tomlins, K.; Pintado, M. M.Important differences can be observed between consumers from different countries due to the strong impact of culture on food preferences and acceptance, while a less important effect is usually expected in sensory perception. In the present study consumer’s sensory perception, preference and acceptability of Hibiscus drinks (an African functional drink rich in anthocyanins) were evaluated in three European countries: United Kingdom, France and Portugal. The drinks were developed under the scope of AFTER, an EU FP7-funded research project aiming at the production of improved quality and extended shelf-life products of African tradition for local and European markets. Hibiscus drinks are rich in nutrients and their consumption is widespread in Africa and Asia, but they still are quite unknown amongst European consumers. The sensory quality and acceptability of two Hibiscus drinks developed by AFTER researchers, as well as a traditional infusion prepared from Hibiscus flowers (baseline), were evaluated by 3 independent samples of consumers (France n=143; United Kingdom n=126; Portugal n=124) from March to June 2014. All factors concerning consumers’ socio-demographic profiles and materials were maintained as similar as possible. To gather evaluative relevant information and maximize the equivalence between questionnaires, exploratory local focus groups were held. Consumer profiling techniques based on hedonic acceptance, Just-About-Right intensity evaluation of specific descriptors (JAR) and Check-All-That-Apply questions (CATA) were used to establish sensory profiles and preference maps. Additionally, the chemical composition of the drinks was evaluated and a conjoint analysis was held to determine how consumers valued the composition and African origin of the drinks.Similar preference profiles for the Hibiscus drinks were obtained for the three countries but significant differences were observed in relation between consumers’ acceptance, with French consumers being generally the most appreciative. Importantly, these differences in acceptance were significantly correlated with the drinks sensory profiles and chemical composition.
- Food safety evaluation for cassava and yam producers in NigeriaPublication . Ferraro, Vincenza; Piccirillo, C.; Teixeira, Paula; Obadina, A.; Adegunwa, M. O.; Omohimi, C. I.; Hogg, Tim; Sanni, L.; Tomlins, K.; Pintado, M. E.
- Food safety evaluation for cassava and yam producers in NigeriaPublication . Ferraro, Vincenza; Piccirillo, C.; Teixeira, Paula; Obadina, A.; Adegunwa, M. O.; Omohimi, C. I.; Hogg, Tim; Sanni, L.; Tomlins, K.; Pintado, M. E.
- Study of the proximate and mineral composition of different Nigerian yam chips, flakes and floursPublication . Omohimi, C. I.; Piccirillo, C.; Roriz, M.; Ferraro, V.; Vasconcelos, M. W.; Sanni, L. O.; Tomlins, K.; Pintado, M. M.; Abayomi, L. A.Yam (Dioscorea spp) is an essential tuber crop for hundreds of millions of people in many African, Asian and South American countries. Considering in particular Southwest Nigeria, chips, flakes and flours are amongst the most common shelf-stable traditionally-processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences in the moisture, crude protein and fibre content of all samples (10.0–12.3, 2.7–4.3 and 1.3–2.0 wt%, respectively). Gross energy was also comparable for all yam derived food items (between 3300 and 3507 kcal/kg), contradicting the common belief that yam flakes have lower nutritional value than chips and flours. Considering the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences existed between products, and their various sources (markets). Principal component analysis showed a direct correlation between ash content of the samples and the assessed macronutrients, irrespective of the market, or the seller of the commodities. This study confirmed that yam derived food stuffs have an adequate nutritional composition, irrespective of their form and/or origin.