| 1. |
- Rothenberg, Elisabet, et al.
(author)
-
Texture-modified meat and carrot products for elderly people with dysphagia : preference in relation to health and oral status
- 2007
-
In: Scandinavian Journal of Food and Nutrition. - : Taylor & Francis. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
-
Journal article (peer-reviewed)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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| 2. |
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| 3. |
- Wendin, Karin, 1963-, et al.
(author)
-
Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
- 2021
-
In: Future Foods. - : Elsevier. - 2666-8335. ; 4, s. 1-8
-
Journal article (peer-reviewed)abstract
- The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm ( Tenebrio molitor L. ) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.
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| 4. |
- Wendin, Karin, 1963-, et al.
(author)
-
Low-fat mayonnaise : Influences of fat content, aroma compounds and thickeners
- 1997
-
In: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 11:1, s. 87-99
-
Journal article (peer-reviewed)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
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| 5. |
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| 6. |
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| 7. |
- Crispin, Xavier, 1972-, et al.
(author)
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Electronic delocalization in discotic liquid crystals : A joint experimental and theoretical study
- 2004
-
In: Journal of the American Chemical Society. - : American Chemical Society (ACS). - 0002-7863 .- 1520-5126. ; 126:38, s. 11889-11899
-
Journal article (peer-reviewed)abstract
- Discotic liquid crystals emerge as very attractive materials for organic-based (opto)electronics as they allow efficient charge and energy transport along self-organized molecular columns. Here, angle-resolved photoelectron spectroscopy (ARUPS) is used to investigate the electronic structure and supramolecular organization of the discotic molecule, hexakis(hexylthio)diquinoxalino[2,3-a:2′,3′-c]phenazine, deposited on graphite. The ARUPS data reveal significant changes in the electronic properties when going from disordered to columnar phases, the main feature being a decrease in ionization potential by 1.8 eV following the appearance of new electronic states at low binding energy. This evolution is rationalized by quantum-chemical calculations performed on model stacks containing from two to six molecules, which illustrate the formation of a quasi-band structure with Bloch-like orbitals delocalized over several molecules in the column. The ARUPS data also point to an energy dispersion of the upper π-bands in the columns by some 1.1 eV, therefore highlighting the strongly delocalized nature of the π-electrons along the discotic stacks.
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| 8. |
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| 9. |
- Ekberg, O., et al.
(author)
-
Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
- 2009
-
In: Acta Radiologica. - : SAGE Publications. - 0284-1851 .- 1600-0455. ; 50:2, s. 131-138
-
Journal article (peer-reviewed)abstract
- Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.
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| 10. |
- Lindberg, U, et al.
(author)
-
Aktivt Åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre – Beställning och distribution av mat för den äldre
- 2015
-
Reports (other academic/artistic)abstract
- ”Active Ageing – Personalised food and meal solutions for health and quality of life” (Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre. Diarienr 2013-02780) is a project that aims to maintain the quality of life and autonomy of older persons, through individual and personalised meal solutions that fit their needs and requirements. The target group are primarily the age 75 or older. Five work packages are included in the project. This report describes the work package that had the scope of developing a concept for the ordering, distribution and delivery of meal to the elderly. Refrigeration technology and the cold-chain will play an important role in the concept by preserving the safety and quality of foods during its transportation to the elderly. Refrigeration technology and the cold-chain will also make it possible to prepare specific types of foods that meet the demand of the elderly. In particular for the elderly consumers that would like to eat at home and decrease their independency and overall quality of life. It is also important the value chain and concept for the business model must be flexible and taking into account needs from the elderly consumers at all stages, starting from ordering the meal, handling in the household and disposing of the packaging material. An interdisciplinary approach – combining knowledge of ICT (information and communications technology) – Technology, food quality, packaging, logistic, sensory, and waste/return systems for the food that is distributed is increasingly necessary. As the demand for food for the elderly is on the rise, the development of new products, models and services might be facilitated by collaborating with SMEs (micro, small and mediumsized enterprises) and other business partners interested in delivering solutions for the elderly consumers. The concept for the ordering, distribution and delivery of meal to the elderly developed in the project can be used by other end users and/or for other products and services. Key words: : Aktivt åldrande, distribution, energi, IKT, IoT-sensorer, kvalitet, kyla, livsmedel, säkerhet, teknik, åldrande befolkning
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| 11. |
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| 12. |
- Wendin, Karin, et al.
(author)
-
Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
- 2021
-
In: Future Foods. - : Elsevier B.V.. - 2666-8335. ; 4
-
Journal article (peer-reviewed)abstract
- The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients. © 2021 The Authors
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| 13. |
- Wendin, K, et al.
(author)
-
Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners
- 1997
-
In: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 11, s. 87-99
-
Journal article (peer-reviewed)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and oyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds, was used as reference. Sensory evaluation (quantitive descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G"), measurements of particle size and headspace GC-MS analyses were carried out. Correlations between the results were developed. Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
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| 14. |
- Wendin, K, et al.
(author)
-
Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
- 1997
-
In: FOOD HYDROCOLLOIDS. - : OXFORD UNIV PRESS. - 0268-005X. ; 11:1, s. 87-99
-
Journal article (other academic/artistic)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar)
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| 15. |
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| 16. |
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| 17. |
- Berg, Johan, et al.
(author)
-
Äta insekter : finns det några hälsorisker?
- 2019
-
In: Nutritionsfakta. ; december
-
Journal article (pop. science, debate, etc.)abstract
- En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.
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| 18. |
- Berg, Johan, et al.
(author)
-
Äta insekter : finns det några hälsorisker?
- 2019
-
In: Nutritionsfakta. ; december
-
Journal article (other academic/artistic)abstract
- En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.
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| 19. |
- Calvén, Anna, et al.
(author)
-
Adolescents' attitudes, preferences and perceived behaviours regarding healthy eating and whole grains from a gender and health interest perspective
- 2023
-
In: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 67:8988, s. 1-15
-
Journal article (peer-reviewed)abstract
- Background: A healthy diet is important not only for the growth and development of the human body but also for the prevention of chronic diseases. However, most Swedish adolescents do not follow dietary recommendations, especially the intake of whole grain is very low. To create targeted conditions for healthy food choices amongst adolescents, comprehensive knowledge of factors related to adolescents' unhealthy and healthy eating is needed. Objective: To investigate adolescents' attitudes, preferences and perceived behaviours regarding healthy eating, with a specific focus on whole grains and to evaluate differences between genders and between adolescents with higher versus lower health interest. Design: A total of 1,178 Swedish adolescents responded to a questionnaire about their attitudes, preferences and perceived behabviours towards healthy eating and whole grains, and their general interest in nutrition and health.Results of girls and boys were compared, as well as adolescents with a higher versus lower health interest. Results: Displays information about healthy eating among adolescents and a comprehensive set of factors that may affect their ability to eat healthier. Overall, adolescents had a positive attitude towards food and health, but less than half felt that they managed to eat healthy. The consumption of different whole grain products was low, although the willingness to eat healthier and more whole grain was high. The most reported barrier to healthy eating, as well as increasing whole grain intake, was the unavailability of tasty healthy products, taste being even more important for adolescents with a low health interest than those with a high interest. Whole grain consumption and factors increasing the willingness of whole grain consumption were most prominent not only in adolescents with high health interest but also in girls compared with boys. Conclusion: The results show good potential to improve dietary habits amongst adolescents. Taste and availability of healthy products were rated the most important, whilst knowledge about the products' healthiness was rated the least important, especially amongst those with low health interest. By focusing on the attitudes and preferences of adolescents, the effectiveness may increase of initiatives to improve their dietary habits.
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| 20. |
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| 21. |
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| 22. |
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| 23. |
- Holm, Karin, 1978, et al.
(author)
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Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
- 2009
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In: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 42:3, s. 788-795
-
Journal article (peer-reviewed)abstract
- Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the theological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations and similar G' values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl2, at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G') in pectin gets of similar pectin concentration, but different G' values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G ''), and increasing differences between G' and G '', which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.
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| 24. |
- Holm, Karin, 1978, et al.
(author)
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Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
- 2009
-
In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 23:8, s. 2388-2393
-
Journal article (peer-reviewed)abstract
- Layered and homogeneous gelatin gels with controlled theological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9,15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers. A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained. (C) 2009 Elsevier Ltd. All rights reserved.
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| 25. |
- Jacobsson, A, et al.
(author)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
-
Journal article (peer-reviewed)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. (C) 2003 Elsevier Ltd. All rights reserved.
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| 26. |
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| 27. |
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| 28. |
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| 29. |
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| 30. |
- Nyberg, Maria, et al.
(author)
-
The meal as a performance : Food and meal practices beyond health and nutrition
- 2018
-
In: Ageing & Society. - : Cambridge University Press. - 0144-686X .- 1469-1779. ; 38:1, s. 83-107
-
Journal article (peer-reviewed)abstract
- The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the facąde and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as 'fuel' where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.
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| 31. |
- Rothenberg, E., et al.
(author)
-
Texture-modified meat and carrot products for elderly people with dysphagia : Preference in relation to health and oral status
- 2007
-
In: Scandinavian Journal of Food and Nutrition. - : Informa UK Limited. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
-
Journal article (peer-reviewed)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index ?22, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions. © 2007 Taylor & Francis.
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| 32. |
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| 33. |
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| 34. |
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| 35. |
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| 36. |
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| 37. |
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| 38. |
- Wendin, K, et al.
(author)
-
Flavour and texture in sourmilk affected by thickeners and fat content
- 1997
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In: FOOD QUALITY AND PREFERENCE. - : ELSEVIER SCI LTD. - 0950-3293. ; 8:4, s. 281-291
-
Journal article (other academic/artistic)abstract
- When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk w
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| 39. |
- Wendin, Karin, 1963-, et al.
(author)
-
Insects as food : a pilot study for industrial production
- 2019
-
In: 13th Pangborn Sensory Science Symposium.
-
Conference paper (peer-reviewed)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 40. |
- Wendin, Karin, et al.
(author)
-
Insects as food : a pilot study for industrial production
- 2019
-
In: Book of Abstracts of the EAAP 70<sup>th</sup> Annual Meeting of the European Federation of Animal Science. - Ghent. - 9789086863396 ; , s. -161
-
Conference paper (peer-reviewed)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 41. |
- Wendin, Karin, et al.
(author)
-
Insects as food : a pilot study for industrial production
- 2019
-
Conference paper (other academic/artistic)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated. Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 42. |
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| 43. |
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| 44. |
- Wendin, Karin, 1963-, et al.
(author)
-
Mealworm (Tenebrio molitor) as a sustainable ingredient in crisps and pâtes. Sensory characterisation and consumer liking
- 2021
-
In: 14th Pangborn Sensory Science Symposium ‘Sustainable Sensory Science’.
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Conference paper (other academic/artistic)abstract
- Sustainable food with low environmental impact is of great importance. Insects are highly nutritious and has low effect on the environment. However, in western countries, insects as foods have a low acceptance. It is therefore of importance to process the insects into foods with familiar flavour and texture. To understand consumers’ perception, different types of common food products should be examined. Thus, in this study two widely different products are included, crisps and pâtés with added mealworm ingredient.The aim of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient.Two types of products differing largely in texture properties were produced: crisps (crispy) and pâtés (soft). Three varieties of each product type were produced, containing mealworm flour in the amounts of 0%, 10% and 30%, respectively. Adding mealworms in the crisps increased brittleness and darkness. Adding mealworms to pâté increased flavours of cinnamon and pepper as well as oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10%, in any of the two products. The crisps received higher liking score than the pâtés. 85% of the consumers indicated their interest in buying food products based on insects. However, a large majority, 90%, were interested in buying crisps, while only 30% showed interest in buying the pâté. This clearly points out the importance of sensory aspects in liking and consideration of buying products with added mealworms. In conclusion: Mealworm ingredient could be used in products differing in textures, addition of mealworm had different impact on the sensory attributes in each of the product types. It was shown that environmental sustainability and sensory properties were the main reasons for buying foods with added insect ingredient.
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| 45. |
- Wendin, Karin, et al.
(author)
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Mealworm (Tenebrio molitor) as a sustainable ingredient in crisps and pâtes. Sensory characterisation and consumer liking
- 2021
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Conference paper (other academic/artistic)abstract
- Sustainable food with low environmental impact is of great importance. Insects are highly nutritious and has low effect on the environment. However, in western countries, insects as foods have a low acceptance. It is therefore of importance to process the insects into foods with familiar flavour and texture. To understand consumers’ perception, different types of common food products should be examined. Thus, in this study two widely different products are included, crisps and pâtés with added mealworm ingredient. The aim of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient. Two types of products differing largely in texture properties were produced: crisps (crispy) and pâtés (soft). Three varieties of each product type were produced, containing mealworm flour in the amounts of 0%, 10% and 30%, respectively. Adding mealworms in the crisps increased brittleness and darkness. Adding mealwormsto pâté increased flavours of cinnamon and pepper as well as oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10%, in any of the two products. The crisps received higher liking score than the pâtés. 85% of the consumers indicated their interest in buying food products based on insects. However, a large majority, 90%, were interested in buying crisps, while only 30% showed interest in buying the pâté. This clearly points out the importance of sensory aspects in liking and consideration of buying products with added mealworms. In conclusion: Mealworm ingredient could be used in products differing in textures, addition of mealworm had different impact on the sensory attributes in each of the product types. It was shown that environmental sustainability and sensory properties were the main reasons for buying foods with added insect ingredient.
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| 46. |
- Wendin, K., et al.
(author)
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Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 22
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Journal article (peer-reviewed)abstract
- The demand for vegetarian food is increasing and seaweeds are promising raw materials with interesting nutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedish consumers regarding seaweed as food and study differences and similarities between different consumer groups. Data from 120 adult consumers showed an overall positive attitude. More young men than women preferred seaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a food store and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread and dishes.
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| 47. |
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