Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives.

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal. Mixture design was used as the formulation tool to obtain optimized prototypes of the 3-blend dairy alternatives. Proximate analysis of the new prototypes, instrumental color assessment and consumer testing provided a basis to select a sustainable 3-blend dairy alternative. This prototype had a relatively high protein content (2.16%), was considered innovative by target consumers and also had a moderate liking score (6.55 ± 1.88) on the 9-point hedonic scale. Prototypes with higher protein content had low sensory appeal and were not considered innovative. Other prototypes with innovative sensory appeal had low protein content. By combining different plant raw materials and utilizing different sensory testing methods, we were able to design sustainable plant-based dairy alternatives which can be further optimized.

Drivers-of-Liking (DOL) for Boiled Milk among Women of Reproductive Age and Children Aged between One and Five Years in Peri-Urban Communities in Ghana.

Raw milk is heat treated in different ways to improve the safety of the milk for consumption. The heat treatment imparts different sensory properties to the milk that may influence its acceptance by consumers. In Ghana, fresh milk is boiled and sold locally to consumers. Generally, consumption amongst women of reproductive age and children under five is low. In this study, the sensory properties that drive liking for local boiled milk and other heat-treated milks in women of reproductive age and children between 1 and 5 years of age was studied. External preference mapping was used to understand the sensory properties of the milks that were liked by the two consumer groups. The sensory properties of boiled milk that made women of reproductive age like a particular product was its sweet and salty taste, smooth mouthfeel and artificial flavour. For children between 1 and 5 years, the oily aftertaste, boiled egg aroma as well as its sweet taste made them like the same product as the adults. This product also had a cooked aroma and flavour which could have influenced liking in the consumer groups. A small minority of adult consumers liked products that had a smooth and runny appearance with a raw/uncooked note.