THE EFFECTS OF COLORED TEXTURED SOYBEAN PROTEIN (TSP) ON SENSORY AND PHYSICAL ATTRIBUTES OF GROUND BEEF PATTIES

Defatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01% annatto ( Bixa orellana ) colorants was extruded into textured soy protein (TSP) in a counter-rotating twin extruder to produce a red-meat like product suitable for hamburger patties. Ground beef patties were processed replacing the meat (15 and 30%) with resulting hydrated textured soybean protein (TSP) prepared with and without the colorants. The resulting cooked patties were evaluated by eight trained judges for tenderness, juiciness, number of chews, beef flavor and overall flavor quality using a nine point nonstructured horizontal scale. Other patty characteristics examined included cooking losses (weight loss and diameter reduction) and color, by tristimulus colorimetric measurement. The results from sensory analysis revealed that ground beef patties with high TSP level were more tender than control, and they had less beef flavor and overall flavor quality. Weight loss was not significantly (P > 0.05) affected by TSP level but the patties with 30% TSP showed less shrinkage than the others. Results of the study suggested that while patties with 15% TSP had sensory attributes similar to the control, adding 30% TSP with coloring significantly (P < 0.05) increased the redness of the patties.     

USE OF COMPUTER-GENERATED IMAGES AND CONJOINT ANALYSIS TO INVESTIGATE SENSORY EXPECTATIONS

Consumers unfamiliar with passion-fruit juice were presented with 24 computer generated package images on which six packaging factors (background color, picture, information, brand, language and shape) had been manipulated and asked to give scores for six expected sensory attributes (sweetness, pureness, sharpness, refreshing, freshness, naturalness) and liking. Significant effects were obtained for each attribute, with background color and information being the most important. Consumers varying in Need For Cognition (NFC) were affected differently by the investigated features of the package. High NFC individuals used less of the packaging factors than low NFC subjects did.     

THE GENERATION OF SENSORY EXPECTATION BY EXTERNAL CUES AND ITS EFFECT ON SENSORY PERCEPTION AND HEDONIC RATINGS: A REVIEW

Expectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation-contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.