@article{childs_drake_2010, title={Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01834.x}, abstractNote={Abstract:  Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n= 49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7‐series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n= 120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P < 0.05) than the mouthfeel/basic taste threshold of WPI in water. Consumer acceptance of beverages containing WPI was lower (P < 0.05) when consumers were not wearing nose clips compared to acceptance scores of beverages when consumers were wearing nose clips. These results suggest that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, Jessica L. and Drake, MaryAnne}, year={2010}, pages={S513–S521} }
 @article{melo_childs_drake_andre bolini_efraim_2010, title={EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00291.x}, abstractNote={ABSTRACT Consumer expectations and acceptance of six laboratory‐developed prototypes of milk chocolate were evaluated by conjoint analysis and consumer acceptance testing with nondiabetics (n = 103 conjoint, n = 75 acceptance) and diabetics (n = 68 for conjoint, n = 71 acceptance). A conventional laboratory‐developed chocolate was produced with sucrose. Diabetic laboratory‐developed chocolates were made with a substitution of sucrose with high‐intensity sweeteners, sucralose or stevioside, and a polydextrose/lactitol blend as a bulking agent. Diabetic/reduced‐calorie milk chocolates were manufactured with an additional partial replacement of cocoa butter with whey protein concentrate. Sugar claim attribute was more important to diabetics than to nondiabetics; within this attribute, reduced sugar and sugar‐free levels were more important to diabetics, while sugar‐free was more important to nondiabetics. There was no difference for sweetener type and calorie reduction between the two groups. Differences in acceptance means (P < 0.05) for conventional, diabetic and diabetic/reduced‐calorie milk chocolates (especially for samples made with stevioside) were documented within nondiabetic and diabetic consumers and between the two consumer groups. All samples were different across nondiabetic and diabetic consumers regarding overall liking. These results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address.}, journal={JOURNAL OF SENSORY STUDIES}, author={Melo, Lauro and Childs, Jessica L. and Drake, Maryanne and Andre Bolini, Helena Maria and Efraim, Priscilla}, year={2010}, month={Jul}, pages={133–152} }
 @article{childs_drake_2009, title={CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE}, volume={24}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2009.00243.x}, abstractNote={ABSTRACTThe objective of this study was to quantitatively assess the consumer perception of fat reduction in cheese. Choice‐based conjoint analysis surveys for Cheddar and mozzarella cheeses (n = 179 and 171 consumers, respectively) were developed using results from focus groups conducted with users and nonusers of lower fat cheeses. Factors investigated were fat content, flavor, texture and price of cheese. Relative importance of product attributes was determined through a realistic trade‐off scenario. Consumer acceptance testing (n = 101) was then conducted on Cheddar and mozzarella cheeses with varying levels of fat reduction. Conjoint analysis results suggested that a 2% milk Cheddar cheese would be most appealing among fat reduced Cheddar cheeses and that a part‐skim mozzarella would be more appealing than a fat‐free mozzarella, and these results were confirmed by consumer acceptance testing. These results confirm that most consumers are not willing to sacrifice flavor or texture for fat reduction in cheeses. Significant changes in flavor and texture are needed for a low‐fat Cheddar cheese to have widespread consumer appeal.}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Childs, Jessica L. and Drake, Maryanne}, year={2009}, month={Dec}, pages={902–921} }
 @article{childs_yates_drake_2009, title={Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01187.x}, abstractNote={ABSTRACT:  Flavor and texture lexicons and consumer perception for 2 cheese sauce categories, wet and dry, were determined and compared. Commercial and prototype, as well as homemade, wet (n = 24) and dry cheese sauces (n = 14) were evaluated by a trained descriptive panel (n = 9). Consumer acceptance testing was conducted on representative wet sauces (10) and dry sauces (8) on different days (n = 122 consumers each day). Cheese sauces were served over pasta for consumer testing. Univariate and multivariate statistical analyses were used to evaluate the collected data. Flavor and cheese flavor liking were highly correlated with overall liking for both wet and dry sauces. Salty taste was a key driver of liking for both cheese sauce categories. Flavor attributes of wet sauces that contributed most to higher acceptance were beefy/brothy, sweet/caramelized, and free fatty acid. Liking of dry sauces was driven by Alfredo sauce specific flavors such as onion/garlic and herbal for 2 of the consumer clusters, but beefy/brothy and free fatty acid were drivers for the traditional macaroni and cheese consumers. The impact of color/appearance and texture attributes had only a minor influence on consumer liking. By knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, Jessica L. and Yates, Michele D. and Drake, MaryAnne}, year={2009}, month={Aug}, pages={S205–S218} }
 @article{childs_thompson_lillard_berry_drake_2008, title={Consumer perception of whey and soy protein in meal replacement products}, volume={23}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2008.00158.x}, abstractNote={ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18–35 years). Relative importance of product attributes was determined through a realistic trade‐off scenario. Utility scores were extracted and rescaled by the zero‐centered differences method, and two‐way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low‐fat/fat‐free, calcium, all‐natural, protein, vitamin/mineral, heart health and muscle‐building claims. Exercisers viewed muscle‐building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Childs, Jessica L. and Thompson, Jacob L. and Lillard, John S. and Berry, Tristan K. and Drake, Maryanne}, year={2008}, month={Jun}, pages={320–339} }
 @article{childs_daubert_stefanski_foegeding_2007, title={Factors regulating cheese shreddability}, volume={90}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2006-618}, abstractNote={Two sets of cheeses were evaluated to determine factors that affect shred quality. The first set of cheeses was made up of 3 commercial cheeses, Monterey Jack, Mozzarella, and process. The second set of cheeses was made up of 3 Mozzarella cheeses with varying levels of protein and fat at a constant moisture content. A shred distribution of long shreds, short shreds, and fines was obtained by shredding blocks of cheese in a food processor. A probe tack test was used to directly measure adhesion of the cheese to a stainless-steel surface. Surface energy was determined based on the contact angles of standard liquids, and rheological characterization was done by a creep and recovery test. Creep and recovery data were used to calculate the maximum and initial compliance and retardation time. Shredding defects of fines and adhesion to the blade were observed in commercial cheeses. Mozzarella did not adhere to the blade but did produce the most fines. Both Monterey Jack and process cheeses adhered to the blade and produced fines. Furthermore, adherence to the blade was correlated positively with tack energy and negatively with retardation time. Mozzarella cheese, with the highest fat and lowest protein contents, produced the most fines but showed little adherence to the blade, even though tack energy increased with fat content. Surface energy was not correlated with shredding defects in either group of cheese. Rheological properties and tack energy appeared to be the key factors involved in shredding defects.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Childs, J. L. and Daubert, C. R. and Stefanski, L. and Foegeding, E. A.}, year={2007}, month={May}, pages={2163–2174} }
 @article{childs_yates_drake_2007, title={Sensory properties of meal replacement bars and beverages made from whey and soy proteins}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00429.x}, abstractNote={ABSTRACT:  Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter‐flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product‐specific formulation contributed differences in flavor and texture of commercial bars and beverages (P < 0.05). Sensory properties of prototype bars and beverages fell within the spectrum of commercial products. Prototype bars made with whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth‐pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, J. L. and Yates, M. D. and Drake, M. A.}, year={2007}, month={Aug}, pages={S425–S434} }