Witoon Prinyawiwatkul

Utilization of cowpeas for human food

Abstract This paper reviews the research and outreach accomplishments of the cowpea utilization project sponsored by the United States Agency for International Development-funded Bean/Cowpea Collaborative Research Support Program. Research has examined a limited number of cultivars and has taken as its starting point mature, dry seeds. A broad spectrum of food quality issues have been studied, including: • safety concerns and physiological effects associated with consuming legume seeds and products made from them; • chemical composition and nutritional quality of the seeds and products; • physical and functional behavior of seeds and products; and • socioeconomic aspects including sensory quality of seeds and products, consumer acceptance, and costs and impacts of technology adoption. Research foci have included: • The effect of pretreatment and storage on cowpea food quality; • processing whole seeds to improve food quality; • conversion of legume seeds into food ingredients, principally flours and meals; • processing seeds and ingredients to improve food quality; and • improvement of traditional foods and development of new foods from bean and cowpea-based ingredients.

Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel

Summary The research was performed to evaluate influence of the cultural context and the type of panel on sensory profiles of artisan goat cheeses. Two types of sensory panels from the goat cheese-making region (experienced/trained artisan cheese producers vs. goat cheese consumers) and two types of sensory panels from a city area (trained descriptive panellists vs. cheese consumers) were formed. The sensory profiles generated with QDA® and Flash Profile techniques were compared using the hierarchical multiple factor analysis at two levels: type of panel and geographical area. This study demonstrated that sensory panels from the goat cheese-making region used lesser attributes for characterising cheeses. Some discrepancies in sensory profiles were found between the two consumer panels. The two experienced/trained panels were more discriminative and their sensory profiles were similar. Recruiting artisan goat cheese producers for sensory profiling of their own products is a reasonable alternative when training is appropriately conducted.

Prevention of the development of polluting characteristics in cooking water residue from nixtamalisation of corn by removing solid lime particles

1 Colegio de Postgraduados – Campus C ordoba, Programa de Innovaci on Agroalimentaria Sustentable, Km. 348 Carr. Fed. C ordobaVeracruz, Amatl an de los Reyes, Veracruz, C.P. 94946, Mexico 2 School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803-4200, USA 3 Centro de Investigaci on y de Estudios Avanzados del I.P.N, Unidad Quer etaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Quer etaro, Qro, C.P. 76230, Mexico 4 Facultad de Ciencias Biol ogicas y Agropecuarias, Universidad Veracruzana, Regi on Orizaba-C ordoba, Camino Pe~ nuela-Amatl an s/n, Municipio de Amatl an de los Reyes, Veracruz, C.P. 94945, Mexico 5 Facultad de Ciencias Qu ımicas, Laboratorio de Gesti on y Control Ambiental, Universidad Veracruzana, Orizaba, Ver, 94340, Mexico

Influences of a natural colourant on colour and salty taste perception, liking, emotion and purchase intent: a case of mayonnaise-based dipping sauces

Summary Effects of colourant and a ‘natural source’ statement on sensory liking, emotion, saltiness expectation and purchase intent (PI) of three dipping sauces containing shrimp head colourant [no-colourant (NC); moderate-colourant (MC, 1.2% colourant); high-colourant (HC, 3.6% colourant)] were evaluated. Consumers disliked colour of HC compared to MC (4.65 vs. 6.24). Despite the same NaCl level, saltiness liking decreased with increasing colourant [6.38 (NC), 5.43 (MC), 3.97 (HC)]. Correspondence analysis biplot revealed that sauces with or without natural colourant were associated more with positive emotions. Positive emotion (good, interested, satisfied) scores decreased while negative emotion worried increased with increasing colourant concentration. The ‘natural source’ statement decreased guilty and unsafe scores but minimally affected PI of NC and MC. Saltiness expectation was not different between NC (off-white colour) vs. MC (lighter orange) and between NC vs. HC (darker orange); however, consumers expected HC to be saltier than MC.

Consumers Evaluate Frozen and Grilled Ground Beef and Turkey Product

Abstract Consumers are familiar with evaluating the acceptability of fresh and cooked ground beef in grocery stores and restaurants. Consumer acceptability of either fresh or frozen ground beef or ground beef blended with ground turkey has, however, received little attention. The acceptability of the blended beef turkey product is assumed to be relatively high given its origin from the traditional ground meats. Several different combinations of ground beef and ground turkey were evaluated for sensory color/texture differences in frozen and grilled forms by a 115-member consumer taste panel. Their evaluations of both frozen and grilled samples were influenced by previous experience with the combined product in the home and willingness to purchase the new product prior to evaluation of actual samples.