Version 1
: Received: 9 December 2023 / Approved: 11 December 2023 / Online: 11 December 2023 (15:56:38 CET)
How to cite:
Elamshity, M.G.; Alhamdan, A.M. Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup. Preprints2023, 2023120730. https://doi.org/10.20944/preprints202312.0730.v1
Elamshity, M.G.; Alhamdan, A.M. Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup. Preprints 2023, 2023120730. https://doi.org/10.20944/preprints202312.0730.v1
Elamshity, M.G.; Alhamdan, A.M. Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup. Preprints2023, 2023120730. https://doi.org/10.20944/preprints202312.0730.v1
APA Style
Elamshity, M.G., & Alhamdan, A.M. (2023). Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup. Preprints. https://doi.org/10.20944/preprints202312.0730.v1
Chicago/Turabian Style
Elamshity, M.G. and Abdullah M. Alhamdan. 2023 "Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup" Preprints. https://doi.org/10.20944/preprints202312.0730.v1
Abstract
There is a need to develop enriched milk drinks with healthy and natural additives. A consumer test was conducted to compare milk (cow and camel) flavored with date syrup (Khlass and Sukkary varieties) at different percentage. The objective of the present work was to study consumers liking patterns for flavored milk drinks from dates syrup (from Khlass and Sukkary dates), at different percentages, added to milk (cow and camel) utilizing preference mapping analysis. A total of sixteen trained panelists took part in the test. The obtained data were used to develop an internal preference map for these samples. Principal component analysis (PCA) and Agglomerative hierarchical clustering (AHC) algorithms were used to construct the preference map. The first component signifies overall acceptance of taste and color, while the second focuses on texture and flavor. Consumers were grouped into five clusters based on preferences. Cluster two favored both components positively, while cluster four leaned negatively on both. A factorial ANOVA was performed and the results showed a significant effect of the main factors as well as the interactions. Panelists preferred cow's milk over Camel’s milk in all aspects. For taste, cow’s milk with 20% Khlass syrup or 10% Sukkary syrup was favored, while in flavor, it was cow’s milk with 5% Khlass syrup and Camel’s milk with 10% Sukkary syrup. Texture-wise, Camel’s milk with 5% Khlass syrup and 15% Sukkary syrup, along with cow’s milk with 10% Khlass syrup, received top marks. In color evaluation, cow’s milk with 15% Sukkary syrup was the preferred choice. Finally, for overall color score, cow’s milk with 10% Sukkary syrup led, followed by cow’s milk with 5% Sukkary syrup. This research suggests that dairy companies may have more impact if they use date syrup as a natural and healthy flavor. The preference map includes two main dimensions; the first represents overall acceptance, taste, and color while the second is related to flavor and texture attributes. The preference map can be used in product optimization and development.
Keywords
flavored milk; cow; camel; date syrup; preference mapping; PCA; AHC
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
