| 1. |
- Alsaadi, Sarah, 1987-, et al.
(författare)
-
Collective moral disengagement at school : A validation of a scale for Swedish children
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The purpose of this study was to evaluate a recently developed classroom collective moral disengagement scale (CMD). The 18-item scale was evaluated on a sample of 1626 fourth grade students in Sweden. Through confirmatory factor analysis, the unidimensional structure of the scale was verified, and the internal consistency was good. The scale is related to individual moral disengagement and to bullying behavior both on an individual level, which supports the criteria validity of the scale and on class level, which supports the construct validity of the scale. Multigroup analyses demonstrated measurement invariance across gender. These results indicate that the scale can be used in studies on CMD, and girls’ and boys’ mean scores may be compared.
|
|
| 2. |
- de Hoogh, Kees, et al.
(författare)
-
Development of West-European PM2.5 and NO2 land use regression models incorporating satellite-derived and chemical transport modelling data
- 2016
-
Ingår i: Environmental Research. - : Elsevier BV. - 0013-9351 .- 1096-0953. ; 151, s. 1-10
-
Tidskriftsartikel (refereegranskat)abstract
- Satellite-derived (SAT) and chemical transport model (CTM) estimates of PM2.5 and NO2 are increasingly used in combination with Land Use Regression (LUR) models. We aimed to compare the contribution of SAT and CTM data to the performance of LUR PM2.5 and NO2 models for Europe. Four sets of models, all including local traffic and land use variables, were compared (LUR without SAT or CTM, with SAT only, with CTM only, and with both SAT and CTM). LUR models were developed using two monitoring data sets: PM2.5 and NO2 ground level measurements from the European Study of Cohorts for Air Pollution Effects (ESCAPE) and from the European AIRBASE network. LUR PM2.5 models including SAT and SAT+CTM explained ~60% of spatial variation in measured PM2.5 concentrations, substantially more than the LUR model without SAT and CTM (adjR(2): 0.33-0.38). For NO2 CTM improved prediction modestly (adjR(2): 0.58) compared to models without SAT and CTM (adjR(2): 0.47-0.51). Both monitoring networks are capable of producing models explaining the spatial variance over a large study area. SAT and CTM estimates of PM2.5 and NO2 significantly improved the performance of high spatial resolution LUR models at the European scale for use in large epidemiological studies.
|
|
| 3. |
- Olsson, Viktoria, et al.
(författare)
-
Cultural differences in insect acceptance : a comparison between students on Sweden and Thailand
- 2019
-
Ingår i: Food and Society Proceedings. - Cardiff : CardiffMet. ; , s. 139-144
-
Konferensbidrag (refereegranskat)abstract
- Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.
|
|
| 4. |
- Olsson, Viktoria, et al.
(författare)
-
Cultural differences in insect acceptance : a comparison between students in Sweden and Thailand
- 2019
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.
|
|
| 5. |
- Olsson, Viktoria, 1973-, et al.
(författare)
-
Mayonnaise processed for appealing sensory properties
- 2017
-
Ingår i: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences. - Köpenhamn. ; , s. 392-
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.MethodsA standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.ResultsThe higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.ConclusionBy varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.References1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.3. Perten Instrument Method Description. TVT Method 24-01.01.
|
|
| 6. |
- Olsson, Viktoria, et al.
(författare)
-
Mayonnaise processed for appealing sensory properties
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages) 1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise. Methods A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel 2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3. Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found. Conclusion By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise. References 1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195. 2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016. 3. Perten Instrument Method Description. TVT Method 24-01.01.
|
|
| 7. |
- Olsson, Viktoria, et al.
(författare)
-
The effect of processing on sensory properties of mayonnaise
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionMayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages).The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise.MethodsA standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found.Discussion and conclusionThe result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had however no effect on taste and flavour of the mayonnaise.
|
|
| 8. |
- Olsson, Viktoria, et al.
(författare)
-
The effect of processing on sensory properties of mayonnaise
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages). The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise. Methods A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found. Discussion and conclusion The result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had however no effect on taste and flavour of the mayonnaise.
|
|
| 9. |
|
|
| 10. |
|
|
| 11. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not? : insects as a culinary delicacy
- 2017
-
Ingår i: Exploring Future Foodscapes. ; , s. 100-106
-
Konferensbidrag (refereegranskat)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents.Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic.Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course.Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.
|
|
| 12. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not? : insects as a culinary delicacy
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food. Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents. Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic. Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course. Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.
|
|
| 13. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not? Insects as a Culinary Delicacy
- 2017
-
Ingår i: 10th International Conference on Culinary Arts and Sciences Proceedings. Copenhagen, Denmark.. - 9788797046203
-
Konferensbidrag (refereegranskat)
|
|
| 14. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not?: insects as a culinary delicacy
- 2017
-
Ingår i: PROCEEDINGSICCAS 2017 Exploring Future Foodscapes Copenhagen. ; , s. 100-106
-
Konferensbidrag (refereegranskat)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food
|
|
| 15. |
- Wendin, Karin, et al.
(författare)
-
Insects as a culinary ingredient : consumer acceptance and neophobia
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.References:1. WWF. Living Planet Report 202. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 20093. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 19925. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006
|
|
| 16. |
- Wendin, Karin, et al.
(författare)
-
Insects as a culinary ingredient : consumer acceptance and neophobia
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food. Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents. Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic. Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5. Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic. References: 1. WWF. Living Planet Report 20 2. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 2009 3. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992 5. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006
|
|
| 17. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Insects as food : a pilot study for industrial production
- 2019
-
Ingår i: 13th Pangborn Sensory Science Symposium.
-
Konferensbidrag (refereegranskat)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.
|
|
| 18. |
- Wendin, Karin, et al.
(författare)
-
Insects as food : a pilot study for industrial production
- 2019
-
Ingår i: Book of Abstracts of the EAAP 70<sup>th</sup> Annual Meeting of the European Federation of Animal Science. - Ghent. - 9789086863396 ; , s. -161
-
Konferensbidrag (refereegranskat)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.
|
|
| 19. |
- Wendin, Karin, et al.
(författare)
-
Insects as food : a pilot study for industrial production
- 2019
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)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.
|
|
| 20. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes.The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry.MethodsConsumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics.ResultsThe most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly more concerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important.The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects.All the respondents preferred to eat strawberries fresh.DiscussionIn line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!
|
|
| 21. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2019
-
Ingår i: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; July
-
Tidskriftsartikel (refereegranskat)abstract
- In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
|
|
| 22. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2019
-
Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; July
-
Tidskriftsartikel (refereegranskat)abstract
- In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
|
|
| 23. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes. The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry. Methods Consumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics. Results The most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly moreconcerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important. The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects. All the respondents preferred to eat strawberries fresh. Discussion In line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!
|
|
