Choi Sung Eun, Garza Jeff
Department of Family, Nutrition, and Exercise Sciences, Queens College, The City University of New York, Flushing, NY 11367, USA.
Garza Consulting, Grand Rapids, MI 49525, USA.
Foods. 2021 Feb 12;10(2):406. doi: 10.3390/foods10020406.
Miracle fruit has a high potential as a healthy sweetening enhancer, due to its powerful antioxidant capacity and its unique ability to transform sour taste into sweet taste. The aim of this study was to analyze the effect of different miracle fruit products on the likings of different sour foods. In total, 200 healthy adults (women 55%, 18-65 years old) evaluated five sour foods (apple, goat cheese, lemonade, yogurt, pickle) before and after miracle fruit application. Four commercial miracle fruit products (pills-Y; G; M, powder-P) were randomly assigned to each panelist. The pre- and post-test likings for overall, flavor, texture, and aftertaste were evaluated by using a nine-point scale. The "meeting expectations" was evaluated only in the post-tests. After miracle fruit administration, all the liking scores in yogurt, goat cheese, and apple increased; in contrast, lemonade and pickle liking scores decreased, except lemonade's texture with the P product. The Tukey post hoc test showed that the pre-to-post increments for overall, flavor, and texture likings in yogurt and in overall and flavor likings in apple using M product were significantly higher than using other products ( < 0.05). This study suggests that miracle fruit application can be an effective method for im-proving consumer likings for yogurt, goat cheese, and apple.
奇迹果作为一种健康甜味增强剂具有很高的潜力，这归因于其强大的抗氧化能力以及将酸味转化为甜味的独特能力。本研究的目的是分析不同奇迹果产品对不同酸味食物喜好度的影响。总共200名健康成年人（女性占55%，年龄在18至65岁之间）在食用奇迹果前后对五种酸味食物（苹果、山羊奶酪、柠檬水、酸奶、泡菜）进行了评价。四种市售奇迹果产品（药丸 - Y；G；M，粉末 - P）被随机分配给每位小组成员。使用九点量表对总体、风味、质地和余味的测试前和测试后喜好度进行评价。“符合预期”仅在测试后进行评价。食用奇迹果后，酸奶、山羊奶酪和苹果的所有喜好得分均有所提高；相比之下，柠檬水和泡菜的喜好得分下降，但使用P产品时柠檬水的质地除外。Tukey事后检验表明，使用M产品时，酸奶的总体、风味和质地喜好度以及苹果的总体和风味喜好度从测试前到测试后的增量显著高于使用其他产品（<0.05）。本研究表明，应用奇迹果可能是提高消费者对酸奶、山羊奶酪和苹果喜好度的有效方法。
