Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Louise Margrethe Arildsen Jakobsen, Stine Vuholm, Margit Dall Aaslyng, Mette Kristensen, Karina Vejrum Sørensen, Anne Raben, Ursula Kehlet

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

OriginalsprogEngelsk
TidsskriftFood Science & Nutrition
Vol/bind2
Udgave nummer5
Sider (fra-til)534-46
ISSN2048-7177
DOI
StatusUdgivet - sep. 2014

Fingeraftryk

rye bran
Dietary Fiber
wheat bran
sausages
sensory properties
Fats
lipids
Flour
Triticum
Color
Parents
Secale
dietary fiber
flavor
odors
consumer acceptance
appetite
wheat flour

Citer dette

Arildsen Jakobsen, L. M., Vuholm, S., Aaslyng, M. D., Kristensen, M., Sørensen, K. V., Raben, A., & Kehlet, U. (2014). Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. Food Science & Nutrition, 2(5), 534-46. https://doi.org/10.1002/fsn3.126
Arildsen Jakobsen, Louise Margrethe ; Vuholm, Stine ; Aaslyng, Margit Dall ; Kristensen, Mette ; Sørensen, Karina Vejrum ; Raben, Anne ; Kehlet, Ursula. / Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. I: Food Science & Nutrition. 2014 ; Bind 2, Nr. 5. s. 534-46.
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title = "Sensory characteristics and consumer liking of sausages with 10{\%} fat and added rye or wheat bran",
abstract = "Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10{\%} (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20{\%} (20{\%}S) and 10{\%} (10{\%}S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10{\%}S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.",
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Arildsen Jakobsen, LM, Vuholm, S, Aaslyng, MD, Kristensen, M, Sørensen, KV, Raben, A & Kehlet, U 2014, 'Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran', Food Science & Nutrition, bind 2, nr. 5, s. 534-46. https://doi.org/10.1002/fsn3.126

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. / Arildsen Jakobsen, Louise Margrethe; Vuholm, Stine; Aaslyng, Margit Dall; Kristensen, Mette; Sørensen, Karina Vejrum; Raben, Anne; Kehlet, Ursula.

I: Food Science & Nutrition, Bind 2, Nr. 5, 09.2014, s. 534-46.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

AU - Arildsen Jakobsen, Louise Margrethe

AU - Vuholm, Stine

AU - Aaslyng, Margit Dall

AU - Kristensen, Mette

AU - Sørensen, Karina Vejrum

AU - Raben, Anne

AU - Kehlet, Ursula

PY - 2014/9

Y1 - 2014/9

N2 - Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

AB - Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

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DO - 10.1002/fsn3.126

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VL - 2

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EP - 546

JO - Food Science & Nutrition

JF - Food Science & Nutrition

SN - 2048-7177

IS - 5

ER -

Arildsen Jakobsen LM, Vuholm S, Aaslyng MD, Kristensen M, Sørensen KV, Raben A et al. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. Food Science & Nutrition. 2014 sep;2(5):534-46. https://doi.org/10.1002/fsn3.126