Each month, we celebrate the members of the Compusense Academic Consortium who published research. For the month of July, we highlight research by Joe Dare Nyefene, Felix Mills‐Robertson, Isaac Amoah, Charles Apprey, and Christopher Edeh investigating the potential use of egg powder to fortify Tom Brown, a traditional porridge made of grains and legumes that is widely consumed in Ghana and other parts of West Africa. A fortified Tom Brown with a more complete nutritional profile has the potential to reduce malnourishment. Variants of Tom Brown with different corn-to-egg powder ratios were evaluated based on nutritional and sensory measures. Hedonic responses from 75 primary school pupils indicating the 5:1 corn-to-egg powder ratio was preferred, so held the most promise. Read more about this and other July publications here.
Title : Nutritional Composition and Acceptability of Egg Powder‐Fortified Tom Brown Among School‐Aged Children in the Wa Municipality
Authors : Joe Dare Nyefene, Felix Mills-Roberston, Isaac Amoah, Charles Apprey, Christopher Edeh
Title : Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages
Authors : Holly Giles, Stephanie P. Bull, Stella Lignou, Joe Gallagher, Marianthi Faka, Lisa Methven
Title : Genome-wide association study of the taste and hedonic ratings of the low-calorie sweetener acesulfame potassium
Authors : Mengyuan Kan, Luis R. Saraiva, Liang-Dar Hwang, Elizabeth D. Lowenthal, Blanca E. Himes, Julie A. Mennella
Title : Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products
Authors : Nora Logrén, Terhi Pohjanheimo, Mari Sandell, Anu Hopia
Title : Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan
Authors : Outi Mattila, Natalia Rosa-Sibakov, Hanna Ahola, Anna-Maija Lampi, Oskar Laaksonen, Martina Lille, Sari A. Hakanen, Vieno Piironen, Kaisa M. Linderborg, Emilia Nordlund
Title : Understanding cultural differences across global descriptive sensory panels using Generalized Procrustes Analysis
Authors : Huizi Yu, Beth Logan, Shun Xie, Ellena S. King
Title : Consumer Perception of Plant-Based Chocolate Bars Using Static and Dynamic Sensory Methodologies
Authors : Matthew Code, Emily Dolan, Deborah Nash, Mackenzie Gorman, Matthew B. McSweeney
Link : Consumer Perception of Plant-Based Chocolate Bars Using Static and Dynamic Sensory Methodologies
Title : Evaluating consumer affective thresholds in high protein beverages using different approaches : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand
Authors : Elise Waddell
Title : Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies
Authors : Ben Kew, Xinyi Guo, Alice Heath, Kieran Tuohy, Anthony Buckley, Anwesha Sarkar
Link : Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies
Title : Effect of rare sugars on physical and sensory properties of doughs and biscuits
Authors : Ana Maria Gomez-Betancur, Stella Lignou, Beril Pinarli, Victoria Norton, Julia Rodriguez-Garcia
Link : Effect of rare sugars on physical and sensory properties of doughs and biscuits
Title : Unravelling the interplay between the oral microbiota and the salivary environment: links with body mass index and taste perception
Authors : Paula Calvo López-Dávalos, Eric Neyraud, Teresa Requena, Hélène Brignot, M. Ángeles Pozo-Bayón, Carolina Muñoz-González
Title : Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes
Authors : Samuel Hoffman, Guilherme Signorini, Christopher T. Simons
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
