| 1. |
- Andersson, Johanna, et al.
(författare)
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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
- 2022
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774 .- 1873-5770. ; 312
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Tidskriftsartikel (refereegranskat)abstract
- Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly β-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.
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| 2. |
- Archer, Nicholas, et al.
(författare)
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Sodium Reduction in Bouillon : Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa
- 2022
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Ingår i: Frontiers in Nutrition. - : Frontiers Media S.A.. - 2296-861X. ; 9
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Tidskriftsartikel (refereegranskat)abstract
- Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD. Copyright © 2022 Archer, Cochet-Broch, Mihnea, Garrido-Bañuelos, Lopez-Sanchez, Lundin and Frank.
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| 3. |
- Ballester, Jordi, et al.
(författare)
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Exploring minerality of Burgundy Chardonnay wines : A sensory approach with wine experts and trained panellists
- 2013
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Ingår i: Australian journal of grape and wine research. - : Australian Society of Viticulture and Oenology. - 1322-7130 .- 1755-0238. ; 19:2, s. 140-152
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Tidskriftsartikel (refereegranskat)abstract
- Background and Aims: The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly understood. The present study was designed to understand how wine experts conceptualise minerality and to explore whether they can judge wine minerality in a consensual way.Methods and Results: Experts carried out an orthonasal free sorting task on 16 Chardonnay wines. Afterwards, they rated their mineral character according to two conditions: orthonasally and on the palate while wearing a nose-clip. The experts also answered a questionnaire in which they defined minerality. A trained panel independently performed a sensory description of the samples. The wine experts showed strong disagreement in their minerality judgements under both conditions. Three groups of experts emerged for each condition. Each group considered as mineral wines with quite different sensory characteristics which prevents any generalisation concerning the sensory meaning of minerality. Surprisingly, definitions of minerality by the experts showed some commonality despite the use of idiosyncratic terms.Conclusions: Minerality is an ill-defined sensory concept, despite the apparent consistency emerging from verbal definitions by the experts.Significance of the Study: Minerality is nowadays a popular term in wine marketing. Some attempts to understand its chemical origin have been made; however, this study has shown that a sensory definition of minerality should first be developed.
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| 4. |
- Ballester, Jordi, et al.
(författare)
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Minéralité du vin : une réalité sensorielle?
- 2011
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Ingår i: Revue des oenologues et des techniques vitivinicoles et oenologiques. - : Oenoplurimédia. - 0760-9868. ; :141, s. 43-44
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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| 5. |
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| 6. |
- Ben Tobin, Aarti, et al.
(författare)
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Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel
- 2020
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Ingår i: Food & Function. - : Royal Society of Chemistry. - 2042-6496 .- 2042-650X. ; 11:10, s. 8648-8658
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Tidskriftsartikel (refereegranskat)abstract
- Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disorders i.e. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonian vs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n = 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.
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| 7. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study
- 2023
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Ingår i: ACS Sustainable Chemistry and Engineering. - : American Chemical Society. - 2168-0485. ; 11:17, s. 6523-
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Tidskriftsartikel (refereegranskat)abstract
- A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain. © 2023 The Authors.
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| 8. |
- Fourie, Elzanne, et al.
(författare)
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Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions
- 2020
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Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 115
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Tidskriftsartikel (refereegranskat)abstract
- The extraction of phenolic compounds during maceration is of utmost importance in red winemaking. However, the monitoring of phenolic extraction is often hampered by analytical and statistical constraints. The aim of this study was to monitor phenolic extraction kinetics with the use of PLS phenolic calibrations and batch statistical process control. Eight batches of Cabernet Sauvignon and Shiraz grapes during alcoholic fermentation under different maceration conditions (pressing at 1/3rd, 2/3rd and end of fermentation) and punch down regimes (low vs. high frequency) were evaluated in the study. Cabernet Sauvignon appeared to be a more suitable cultivar for longer maceration conditions with increased tannin extraction observed. Similar trends were observed for punch down for both cultivars. The use of PLS calibrations and batch level modelling provided an enhanced interpretation and understanding of phenolic extraction during red wine fermentations.
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| 9. |
- García-Martín, Noemi, et al.
(författare)
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Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
- 2010
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Ingår i: Separation and Purification Technology. - : Elsevier. - 1383-5866 .- 1873-3794. ; 76:2, s. 158-170
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Tidskriftsartikel (refereegranskat)abstract
- Our aim here is to study the sugar reduction in musts to obtain wines with a slight alcohol reduction by nanofiltration. Specifically, sugar reduction is achieved by two successive nanofiltration steps. To test the method, we have worked with two types of musts: a white must from Verdejo grapes and a red one from Tinta de Toro grapes. The musts obtained from the nanofiltration treatment have been mixed with untreated must or with the retentate of the first nanofiltration stage in a proportion adequate to reduce the alcohol content of the resulting wines by 2 degrees.To verify the effectiveness of the process, each of these musts has been fermented along with an untreated control sample of the same must. The alcohol reduction in the wines has been satisfactory. However, a slight loss in the color and aroma of some compounds has been detected. (C) 2010 Elsevier B.V. All rights reserved.
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| 10. |
- Garcia-Martin, Noemi, et al.
(författare)
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Sugar reduction in white and red musts with nanofiltration membranes
- 2011
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Ingår i: Desalination and Water Treatment. - : Balaban Publishers. - 1944-3994 .- 1944-3986. ; 27:1-3, s. 167-174
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Tidskriftsartikel (refereegranskat)abstract
- In recent years the alcohol content of wine increases mainly due to climate change. Moreover, at present, consumers are increasingly demanding more aromatic and less alcoholic wines, it is due to the greater social awareness in the alcohol consumption and the regulations of the alcoholic products. The aim of this work is the reduction of sugar in the grape must to obtain wines with a slight reduction of their alcoholic degree. A reduction of sugar has been by performing two successive stages of nanofiltration. To this end, we have worked with two types of musts: one from the Verdejo variety of white grapes and the other from red grapes of the Tinta de Toro variety. Each must has been fermented both after treatment and, to be used as control, without any filtration in order to check the effectiveness of the process. Once fermentation is completed, wide-ranging analysis have been used to study all possible changes in the characteristics of the wine from a chemical point of view. The alcohol reduction reached by the wines obtained after nanofiltration and mixing of both white and red musts has been satisfactory.
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| 11. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments
- 2022
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 162
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Tidskriftsartikel (refereegranskat)abstract
- Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed. © 2022 The Authors
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| 12. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
- 2020
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 9:8
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Tidskriftsartikel (refereegranskat)abstract
- The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.
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| 13. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies
- 2021
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Ingår i: Beverages. - : MDPI. - 2306-5710. ; 7:4
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Tidskriftsartikel (refereegranskat)abstract
- The continuous increase of online data with consumers' and experts' reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.
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| 14. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
- 2023
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Ingår i: Journal of texture studies. - : John Wiley and Sons Inc. - 0022-4901 .- 1745-4603. ; 54:4, s. 532-
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Tidskriftsartikel (refereegranskat)abstract
- Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naïve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as “ease of swallow” and “creaminess.” For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods. © 2023 The Authors.
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| 15. |
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| 16. |
- Kim, Ansung, 1992-, et al.
(författare)
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Consumers' attachment to meat : Association between sensory properties and preferences for plant-based meat alternatives
- 2024
-
Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 116
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Tidskriftsartikel (refereegranskat)abstract
- For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the consumer's attitude towards meat. This study determined the relationship between consumers' level of meat attachment (MA) on their sensory perceptions of and preference for commercial PBMAs, and their drivers of liking. MA was measured by the Meat Attachment Questionnaire (MAQ); consumers with either low or high MA (LMA and HMA, respectively) were invited to participate in the study (n = 99). The sensory characteristics of seven PBMAs were evaluated using a rate-all-that-apply (RATA) questionnaire, along with an ideal profile and product hedonics. Consumers with LMA had significantly higher overall, aroma, and taste liking, compared with consumers with HMA. Both LMA and HMA consumers similarly discriminated among the sensory properties of PBMAs and the ideal profile. Nevertheless, a further adapted penalty analysis showed subtle differences in consumers' penalisation of sensory attributes depending on MA level. These findings could be used for future research and the development of PBMAs based on consumers' MA; they could also be extended for application in a meal context where the PBMAs are consumed.
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| 17. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques
- 2015
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier. - 0023-6438 .- 1096-1127. ; 64:1, s. 32-41
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Tidskriftsartikel (refereegranskat)abstract
- The effects of five pre-fermentative maceration processes (enzymes, refrigerated maceration during 3 and 6 days and cryo-maceration during 3 and 6 days) on volatile composition of Mencía red wines were studied. This study was carried out during three consecutive vintages, and semi-industrial scale effect was also assayed during third one.Cluster analysis revealed that the different pre-fermentative maceration techniques tested led to wines with different volatile composition. Forward stepwise discriminate analysis selected 22 volatiles, mainly corresponding to fermentative compounds showing that the effects of pre-fermentative maceration techniques are mainly related to effects on fermentative aroma precursors. Generally, macerated Mencía wines were richer on alcohols and ethyl vanillate, but poorer on some of the ethyl esters under study. However, the effects of the techniques are quantitatively and qualitatively different, allowing the possibility of obtaining wines specifically adapted to the consumers' taste or wines personalised according to the enologists' preferences.
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| 18. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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Basic In-Mouth Attribute Evaluation : A Comparison of Two Panels
- 2019
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 8:1
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Tidskriftsartikel (refereegranskat)abstract
- Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels' performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.
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| 19. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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Effect of Pre-Fermentative Strategieson the Composition of Prieto Picudo (Vitis vinífera) Red Wines
- 2016
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Ingår i: OALib Journal. - : Open Access Library (OALib). - 2333-9705 .- 2333-9721. ; 3
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Tidskriftsartikel (refereegranskat)abstract
- The actual wine global market presents the risk of standardization of the wines and the losses of wine grape peculiarities. To combat this fact, autochthonous wine grapes are extremely interesting to use for winemaking. The use of the pre-fermentative maceration technique in autochthonous grape varieties could be an alternative of increasing their complexity. The aim of the present work was to compare the effect of five different pre-fermentative maceration treatments on the colour, phenolic and volatile composition of Prieto Picudo (PP) autochthonous red wines. The evolution during 12 months of the different wines was also studied for one vintage. Enzymatic, refrigerate and cryo-maceration treatments were applied to PP autochthonous grape varieties. The study was carried out during two consecutive vintages. Results showed that enzymatic maceration was the most effective treatment to improve levels of phenols, colour intensity and volatile compounds. Cold maceration showed also good effects. However, it was not able to improve the extractive effects of enzymatic macerations. Generally, wines obtained with pre-fermentative maceration techniques showed better colour and volatile stability than control wines.
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| 20. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines
- 2012
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Ingår i: Journal of Agricultural and Food Chemistry. - Easton, Pennsylvania : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 60:28, s. 7050-7063
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Tidskriftsartikel (refereegranskat)abstract
- Climate changes are inducing increased sugar levels of must, which produces negative effects on wine quality, as unbalanced wines with high degrees of alcohol. So, effective strategies to control the increase of sugar levels in must have been studied. One of them is the use of a membrane process, and this is applied in this work. The sugar level of white must from Verdejo (Vitis vinifera variety) was reduced using diverse membrane processes, and the effect of this fact on the volatile composition of the corresponding wines is studied. The study was carried out during three consecutive vintages. An important impact of the reduction of sugar levels of must on the volatile composition of the obtained wines was detected, which was due to some retention phenomena of aromatic and precursor compounds. To minimize the volatile composition modifications, an appropriate selection of the nanofiltration membrane must be done.
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| 21. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees
- 2022
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Ingår i: Journal of sensory studies. - : John Wiley and Sons Inc. - 0887-8250 .- 1745-459X. ; 37:6
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Tidskriftsartikel (refereegranskat)abstract
- Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different strategies have been investigated to design new texture-modified food products that would reduce or mitigate the suffering from these swallowing disorders. Despite the recent interest and research in this area, there are, however, still a lot of unknowns regarding the specific sensory insights by this targeted group. The aim of this work was to understand if the ease of swallow and related sensory characteristics are perceived differently by “young” and “elderly” healthy individuals. Broccoli purees with different textural properties were created by changing the fluid component (water or xanthan solution) or processing conditions. Samples were evaluated by an elderly panel (n = 19, average age = 68.9 years) and a young panel (n = 16, average age = 25.4 years). Multivariate data analysis strategies were used to understand the intrapanel sample discrimination and to compare between panels. Results showed a similar overall discrimination between samples between young and elderly panels. The use of xanthan improved the ease of swallow in both age groups. In the absence of xanthan gum, processing conditions determined the ease of swallow, which was related to the particle size distribution. Nevertheless, small differences were found between panels. For example, the elderly panel was more sensitive when discriminating samples based on the ease of swallow (p =.005). Therefore, panelist age seems to be relevant when designing tailored foods enhancing the ease of swallow for the elderly populations. Practical Applications: The present study highlights new insights on the relevance of age and sensory capabilities when designing new texture-modified food products. It also provides new insights regarding the key sensory attributes to consider and how these are affected by the type of food processing. © 2022 The Authors.
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| 22. |
- Nielsen, Tim, et al.
(författare)
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New formulation for producing salmon pâté with reduced sodium content
- 2020
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Ingår i: Food and Chemical Toxicology. - : Elsevier BV. - 0278-6915 .- 1873-6351. ; 143
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Tidskriftsartikel (refereegranskat)abstract
- Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80 % of the sodium chloride with Saltwell®, resulted in a 22 % reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.
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| 23. |
- Niimi, Jun, et al.
(författare)
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Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?
- 2022
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 99
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Tidskriftsartikel (refereegranskat)abstract
- Encouraging consumers to reduce their meat consumption is imperative in mitigating climate change effects related to the food industry. For some, transitioning away from meat may be facilitated by meat substitutes. However, these are not always accepted as suitable alternatives to meat due to a combination of psychological, situational, and sensorial aspects. The influence of factors such as cooking ability on hedonics and sensory discrimination of meat and meat substitutes is currently under-researched. The present study investigated such effects. Consumers (N = 101) of varying cooking ability and food neophobia (measured using questionnaires) tasted and evaluated six mince products (one beef and five meat substitutes - three soybean-based, one mycoprotein-based, and one oat-based) prepared in a Bolognese sauce. They rated liking for overall, appearance, aroma, taste/flavour, and texture, and profiled the products sensorially using check-all-that-apply (CATA). It was found that meat substitutes can be liked just as much as, if not more than, beef in the application of Bolognese sauce. No main effects of cooking ability were found for any modality of liking, though an interaction between cooking ability and sample was found for liking of flavour/taste. Consumers' ability to sensorially discriminate between the Bolognese sauces was not dependent on their cooking ability. Several attributes that contributed to (dis)liking were identified. An additional online sample (N = 288) completed only the cooking ability and food neophobia questionnaires. A negative relationship was detected between cooking ability and food neophobia for the combined consumer and online datasets (total N = 389).
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| 24. |
- Ribeiro, Luis, et al.
(författare)
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Food Passports and Intelligent Food Recipes : The Data-Oriented Way of Producing Food
- 2024
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Ingår i: Applied Sciences. - : MDPI. - 2076-3417. ; 14:6
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Tidskriftsartikel (refereegranskat)abstract
- This paper discusses a Multiagent System architecture and its supporting concepts and technical implementation for food-producing systems. The Food and Beverages industry is in dire need of embracing more advanced industrial digitization practices to be able to meet immediate sustainability requirements. One such challenge is improving and optimizing resource utilization. A more rationalized use of raw materials, production processes and machinery is a key aspect of the latter. At the same time, food is still produced, in many instances, in a very traditional way, particularly when it comes to ingredient selection. The architecture introduced in this paper has the ambition of articulating the supply and demand of food products based in the technical characteristics of food (e.g., composition, nutritional content and value, processing efficiency, and taste profiles) instead of the more traditional characteristics. To that end, the paper introduces, among other key concepts, the notion of the Digital Food Identity Card as an active digital document that stores such technical information and the notion of Dynamic Recipe as an active software entity with the dynamic capability of adjusting production parameters in a recipe to market conditions, as well as coordinating the resources included in the execution of a industrial food recipe. Both concepts are modeled as agents and part of the proposed architecture. Finally, the paper provides a formal grammar for a domain specific language, that can be used by human specialists to define a dynamic recipe and be simultaneously interpreted by Dynamic Recipe Agents to enact the behaviours previously described. The domain specific language is an integral part of the architecture, together with the agent-based formulation, and an important link in creating an effectively data-oriented way of articulating different stake-holder concerns. The proposed solution is informed by requirements elicited within domain experts and sustainability targets that food-producing companies currently must adhere to.
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