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Torbica A, Vujasinović V, Radosavljević M, Radivojević G, Milovanović I. FODMAPs-Unknowns for Consumers: First Survey in Serbia. Nutrients 2023; 15:4693. [PMID: 37960346 PMCID: PMC10648408 DOI: 10.3390/nu15214693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/20/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
According to unofficial data, every fifth person in Serbia suffers from some form of irritable bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) are newly found potential triggers of IBS and a number of associated gastrointestinal disorders. Cereals, predominantly in their wholegrain form, represent the key contributors to the high contents of FODMAPs in wholegrain (high-fiber) bakery products. The current work was structured in a way to systematically evaluate the consumer's knowledge and preferences toward wholegrain and low-FODMAP bakery products. The questionnaire was filled out by 725 respondents, aged from 18 to 86 years. They were informed about the aim of the research and management of anonymous data. The present study is the first detailed survey in this region of Europe, aiming to improve the familiarity with and attitude toward FODMAPs and a low-FODMAP diet by analyzing the different dietary habits regarding wholegrain-cereal-based products among consumers of various ages, genders, places of residence, and education. The results suggest that the respondents are, to some degree, aware of the health benefits of consuming foods with high fiber content while indicating a low level of knowledge about FODMAP compounds and connected topics. Education about contemporary scientific findings and the potentially harmful effects of consuming FODMAP compounds for a population with gastrointestinal disorders and diseases will be imperative in the future.
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Affiliation(s)
- Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia
| | - Vesna Vujasinović
- Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (V.V.); (G.R.)
| | - Miloš Radosavljević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia;
| | - Goran Radivojević
- Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (V.V.); (G.R.)
| | - Ilija Milovanović
- Faculty of Philosophy, University of Novi Sad, Dr Zorana Đinđića 2, 21102 Novi Sad, Serbia;
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2
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Viola E, Buzzanca C, Tinebra I, Settanni L, Farina V, Gaglio R, Di Stefano V. A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production. Foods 2023; 12:3743. [PMID: 37893636 PMCID: PMC10606098 DOI: 10.3390/foods12203743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products' color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408-2.656 mg GAE/g, and the antiradical activity was in the range of 35.75-38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.
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Affiliation(s)
- Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Carla Buzzanca
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy; (C.B.); (V.D.S.)
| | - Ilenia Tinebra
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
- Centre for Sustainability and Ecological Transition, University of Palermo, Piazza Marina, 90133 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy; (C.B.); (V.D.S.)
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Cuykx I, Teunissen L, Decorte P, Pabian S, Van Royen K, Vandebosch H, Van den Bulck H, De Backer C. Let’s talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Nicolosi A, Laganà VR, Di Gregorio D. Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19. Foods 2023; 12:foods12081661. [PMID: 37107456 PMCID: PMC10138246 DOI: 10.3390/foods12081661] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/13/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of the research is to investigate whether purchasing decisions about bakery products (bread, snacks and biscuits) are influenced by concerns about health, climate change, biodiversity loss and food waste. The exploratory survey was carried out in two successive moments before and during the health emergency from COVID-19. Before the health emergency, face-to-face interviews were carried out using a structured questionnaire. Data were analyzed by factor analysis, reliability tests and descriptive analysis. Structural equation modeling (SEM) was employed to test the research hypotheses. The results of the modeling analysis of the structural equations highlighted that health and the environment represent an important background in the consumer experience of the respondents and influence the attitude and intention to purchase safe and environmentally friendly bakery products. Furthermore, the results suggest that informed, modern and aware consumers have direct and indirect effects on the intentions to adopt sustainable attitudes. On the contrary, the perception relating to the shops where consumers buy bakery products does not always show a significant influence on the propensity for sustainability. During the health emergency, the interviews were conducted online. Families confined to their homes, buying less in stores, have prepared many baked goods manually at home. The descriptive analysis of this group of consumers shows a growing attention to points of sale and the tendency to use online shopping. Furthermore, the changes in the type of purchases and the importance attributed to the need to reduce food waste emerge.
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Affiliation(s)
- Agata Nicolosi
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo de Vito, 89122 Reggio Calabria, Italy
| | - Valentina Rosa Laganà
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo de Vito, 89122 Reggio Calabria, Italy
| | - Donatella Di Gregorio
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo de Vito, 89122 Reggio Calabria, Italy
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Borowska M, Ispiryan L, Neylon E, Sahin AW, Murphy CP, Zannini E, Arendt EK, Coffey A. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.
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Identification of desirable mechanical and sensory properties of bread for the elderly. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit. Molecules 2022; 27:molecules27061840. [PMID: 35335202 PMCID: PMC8954276 DOI: 10.3390/molecules27061840] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/03/2022] [Accepted: 03/08/2022] [Indexed: 11/28/2022] Open
Abstract
Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.
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8
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Liang Z, Gao J, Yu P, Yang D. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers. Crit Rev Food Sci Nutr 2021; 63:947-963. [PMID: 34309422 DOI: 10.1080/10408398.2021.1956427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Dough rheology improvers, which often are oxidative reagents in nature, have long been used in bread-making industry to enhance protein crosslinking and subsequently improve the dough rheological properties and bread qualities. Numerous studies were conducted to explore the effects of these oxidative agents on dough quality improving, however, the underlying mechanism of their action during dough development has not been fully understood. Due to the public health concerns, multiple oxidative reagents were banned in some countries across the world, while others are still permitted in accordance with regulations. Therefore, a comprehensive understanding of their application, significance, and safety in bread manufacturing is necessary. This review aims to provide a detailed information about the evolutionary history of several commonly used oxidants acting as dough rheology improvers, their mechanisms of action, as well as their potential toxicity.
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Affiliation(s)
- Zhongxin Liang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jihui Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peixuan Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods 2021; 10:foods10051102. [PMID: 34065707 PMCID: PMC8156823 DOI: 10.3390/foods10051102] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/21/2021] [Accepted: 05/13/2021] [Indexed: 12/03/2022] Open
Abstract
Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches’ appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers’ perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.
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10
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Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Influencing Factors and Social Media Reflections of Bakery Products Consumption in Romania. SUSTAINABILITY 2021. [DOI: 10.3390/su13063411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Bakery products, and bread specifically, represent an important part of the Romanian diet. Whether this situation is motivated by quality factors or by quantitative factors is an important aspect that needs to be investigated. In addition, the relation between peoples’ interest in a particular product such as bread during a crisis period should point out important characteristics of that population. Aiming at determining both the influencing factors of bakery product consumption and the importance given to this type of product in the media during a crisis, this empirical study highlights the profound connections between income level and the fear of not having food security for the people of a less developed country such as Romania. The study considers the use of both qualitative and quantitative methods to reach its objectives. The results point to a strong reliance of the respondents on cheap white-flour bakery products in their regular diet, and a significant increase in interest in bakery products during the COVID-19 pandemic.
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12
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Lamont T, McSweeney M. Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1507-1514. [PMID: 32851673 DOI: 10.1002/jsfa.10765] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/20/2020] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono- or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole-wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole-wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole-wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. RESULTS The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole-wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. CONCLUSION This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Timothy Lamont
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Ramsey I, Yang Q, Fisk I, Ford R. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking. FOOD CHEMISTRY-X 2021; 9:100114. [PMID: 33532724 PMCID: PMC7822955 DOI: 10.1016/j.fochx.2021.100114] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/28/2020] [Accepted: 12/06/2020] [Indexed: 11/28/2022]
Abstract
Variation in sensory and physicochemical profiles not explained by production method. Differences instead were discussed to be due to pre and post processing methods. Overall consumer liking could be optimised by mixing different production techniques. Five patterns of consumer liking identified, related to sensory characteristics.
This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Overall, it showed a clear variety of non-alcoholic lagers were selected, with different clusters of samples found with identifiable characteristics. Production methods were explored as a possible explanation for the differences in characteristics, however these did not fully explain the clusters and therefore other factors, such as pre or post processing methods are discussed. In terms of overall liking, five clusters of consumers were discovered with different patterns of liking, confirming that a wide range of non-alcoholic lagers are needed to satisfy all consumers.
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Affiliation(s)
- Imogen Ramsey
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
- Samworth Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian Fisk
- Samworth Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
- Corresponding author.
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Angelino D, Rosi A, Ruggiero E, Nucci D, Paolella G, Pignone V, Pellegrini N, Martini D. Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Foods 2020; 9:foods9121905. [PMID: 33419252 PMCID: PMC7766686 DOI: 10.3390/foods9121905] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 12/12/2020] [Accepted: 12/17/2020] [Indexed: 02/07/2023] Open
Abstract
Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255–289) and 412 (380–437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view.
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Affiliation(s)
- Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy;
| | - Alice Rosi
- Human Nutrition Unit, Department of Food and Drug, University of Parma, 43121 Parma, Italy;
| | - Emilia Ruggiero
- Department of Epidemiology and Prevention, IRCCS Neuromed, 86077 Pozzilli, Italy;
| | - Daniele Nucci
- Digestive Endoscopy Unit, Veneto Institute of Oncology IOV-IRCCS, 35100 Padua, Italy;
| | - Gaetana Paolella
- Department of Chemistry and Biology A. Zambelli, University of Salerno, 84084 Fisciano, Italy;
| | | | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
- Correspondence: ; Tel.: +39-0432-558183
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy;
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Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread-Waterford Blaa. Foods 2020; 9:foods9091214. [PMID: 32882990 PMCID: PMC7555123 DOI: 10.3390/foods9091214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 01/20/2023] Open
Abstract
Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (p < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product.
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Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020; 9:foods9091172. [PMID: 32854256 PMCID: PMC7554791 DOI: 10.3390/foods9091172] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 11/17/2022] Open
Abstract
Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.
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Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AI. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules 2020; 25:E3568. [PMID: 32781519 PMCID: PMC7466044 DOI: 10.3390/molecules25163568] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/31/2020] [Accepted: 08/03/2020] [Indexed: 12/20/2022] Open
Abstract
Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase-High-Performance Liquid Chromatography-Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.
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Affiliation(s)
- Rita Beltrão Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Irene Gouvinhas
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - José Alcides Peres
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - Ana I.R.N.A. Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods 2020; 9:foods9070933. [PMID: 32679638 PMCID: PMC7404644 DOI: 10.3390/foods9070933] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 01/20/2023] Open
Abstract
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
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The Choice of Bread: The Association between Consumers' Awareness of Dietary Fiber and Declared Intentions to Eat. Nutrients 2020; 12:nu12020360. [PMID: 32019124 PMCID: PMC7071172 DOI: 10.3390/nu12020360] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 01/22/2020] [Accepted: 01/28/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants' perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers' perception of fiber-rich products and their skills related to the selection of high-fiber foods.
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Guzek D, Pęska J, Głąbska D. Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women. Nutrients 2019; 11:nu11112622. [PMID: 31683942 PMCID: PMC6893445 DOI: 10.3390/nu11112622] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 10/23/2019] [Accepted: 10/28/2019] [Indexed: 12/11/2022] Open
Abstract
Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18-30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.
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Affiliation(s)
- Dominika Guzek
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
| | - Joanna Pęska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
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Laskowski W, Górska-Warsewicz H, Rejman K, Czeczotko M, Zwolińska J. How Important are Cereals and Cereal Products in the Average Polish Diet? Nutrients 2019; 11:E679. [PMID: 30901972 PMCID: PMC6470554 DOI: 10.3390/nu11030679] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/17/2019] [Accepted: 03/19/2019] [Indexed: 12/21/2022] Open
Abstract
The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20⁻30% was observed for protein, thiamin, phosphorus and zinc, and at 10⁻20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30⁻40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20⁻30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10⁻20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.
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Affiliation(s)
- Wacław Laskowski
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Hanna Górska-Warsewicz
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Krystyna Rejman
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Maksymilian Czeczotko
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Justyna Zwolińska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
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Crucean D, Debucquet G, Rannou C, le-Bail A, le-Bail P. Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers. Appetite 2019; 134:17-25. [PMID: 30576725 DOI: 10.1016/j.appet.2018.12.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/11/2018] [Accepted: 12/14/2018] [Indexed: 01/07/2023]
Abstract
Numerous scientific studies have shown that overconsumption of salt can be harmful and promotes the development of cardiovascular diseases. For this reason, many international organizations and government agencies aim to reduce overall salt consumption from food. Recent exploratory work has shown that vitamin B4 can play the role of salt substitute. This study aims on the one hand to develop and optimize a bread recipe reduced in salt and enriched with vitamin B4. On the other, it aims to study the acceptability for consumers of this double innovation, combining the addition and withdrawal of a nutrient. The study was conducted with French consumers. The sensory test showed that vitamin B4 tends to increase the perception of salt in salt-reduced bread. The acceptance of reduced-salt and vitamin B4-enriched bread was investigated in three focus-groups, mixing blind tests, information input and spontaneous evocations. Three potential targets have been identified: health-oriented young people, young parents who want to educate children to engage in a healthy lifestyle, and people broadly sensitive to nutritional information. Consumers with a pleasure and taste-oriented profile were more skeptical of the new bread formula because of greater attachment to traditional, salty French bread.
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Affiliation(s)
- Doina Crucean
- ONIRIS, UMR 6144 GEPEA CNRS, F-44322, Nantes, France; INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316, Nantes, France; Audencia Business School, 8 Route de la Jonelière, BP 31222, F-44312, Nantes, France
| | - Gervaise Debucquet
- Audencia Business School, 8 Route de la Jonelière, BP 31222, F-44312, Nantes, France.
| | - Cécile Rannou
- ONIRIS, UMR 6144 GEPEA CNRS, F-44322, Nantes, France; SFR IBSM 4202, BP 71627, F-44316, Nantes, France
| | - Alain le-Bail
- ONIRIS, UMR 6144 GEPEA CNRS, F-44322, Nantes, France; SFR IBSM 4202, BP 71627, F-44316, Nantes, France
| | - Patricia le-Bail
- INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316, Nantes, France; SFR IBSM 4202, BP 71627, F-44316, Nantes, France
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Sajdakowska M, Gębski J, Żakowska-Biemans S, Jeżewska-Zychowicz M. Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health 2019; 167:78-87. [PMID: 30641459 DOI: 10.1016/j.puhe.2018.10.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 10/12/2018] [Accepted: 10/29/2018] [Indexed: 10/27/2022]
Abstract
OBJECTIVES The association between the perceived importance of taste and health benefits and bread-eating habits is still not well recognized referring to products with the improved health value, in particular when it comes to the character of the health modification applied in the food product. In many populations, the crucial issue is to decrease the intake of salt and to increase the intake of fibre in the diet; therefore, modifications in foods concern these components. Thus, the aim of the study was two-fold: (1) to determine the association between the actual consumption of bread and the willingness to eat the bread with the decreased level of salt and the bread with the increased level of fibre; and (2) to determine whether and in what way the perception of the importance of taste and health benefits of bread are linked with the willingness to eat bread with the improved health benefits. STUDY DESIGN The survey was conducted using computer-assisted personal interviews. METHODS The survey was conducted in October 2014 among 1014 Polish consumers. To evaluate the consumption of bread, questions concerning (1) the frequency of eating white bread, white bread with added grains, bran and so on and wholemeal bread, and (2) the amount of consumed bread were asked. The logistic regression analysis was performed separately for bread with fibre addition and bread with reduced salt content. Only statistically significant variables were used in the models, using an automatic stepwise method. RESULTS The results of the study showed that consumers who were more willing to eat bread with added fibre were those who paid more attention to health aspects, those who consumed more wholemeal bread and those who ate breads with grains more frequently. Participants declaring moderate and high importance towards health benefits were more willing to eat bread with increased fibre content than those declaring minor importance of health benefits when choosing bread. Among consumers who were more willing to eat bread with reduced salt content, they were mainly those who ate more wholemeal bread. Participants for whom the taste was important and moderately important were less willing to eat bread with reduced salt content compared with those who considered this attribute as unimportant. When it comes to people who were less willing to eat bread with added fibre, they ate white bread more frequently and consumed bigger amounts of it. Those who were less interested in bread with reduced salt content declared consuming more white bread. Among them, there were also men and people for whom the taste of bread was crucial. CONCLUSIONS It is necessary to increase the consumers' awareness of the health benefits of a product change and to gain their acceptance for the changed taste. The strength of this study is the measure of the amount of bread consumed by consumers as a variable that can be associated with the willingness to eat bread with improved health benefits. Results of our study may be valuable for undertaking activities referring to the public health, including educational activities aimed at the consumers. Thus, a public health campaign is needed to encourage Polish consumers to use less salt and more dietary fibre, which seems to increase the importance of health reasons instead of taste in the selection of bread. The outcomes can also be used by the companies operating on the food market with a particular emphasis on the bread offer to develop communication strategies, including the proper and clear information about the level of salt and fibre content. Moreover, food companies and consumer organisations should exert pressure on the government for greater support for product reformulation, for example, in the form of regulation, enforcing companies to reformulate their products. In fact, a proper policy emphasis on mandatory reformulation to reduce salt in processed foods is likely to be an effective and inequality-reducing route to improve the population health.
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Affiliation(s)
- M Sajdakowska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - J Gębski
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - S Żakowska-Biemans
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - M Jeżewska-Zychowicz
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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25
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Wanjuu C, Abong G, Mbogo D, Heck S, Low J, Muzhingi T. The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread. Food Sci Nutr 2018; 6:1555-1563. [PMID: 30258598 PMCID: PMC6145253 DOI: 10.1002/fsn3.710] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 05/28/2018] [Accepted: 05/28/2018] [Indexed: 11/08/2022] Open
Abstract
Value addition of orange-fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%-45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this substitution on the bread's physiochemical properties and its shelf-life are currently unknown. This study was designed to determine the physiochemical properties and shelf-life of OFSP puree-wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread. Freshly baked bread samples were stored at 7, 20, 25, and 30°C, and monitored for moisture content, water activity, color, texture, volume, carotenoids, and microbial load. The moisture content, β-carotene content, and color of bread significantly decreased with increase in storage temperature and time (p < 0.05). Bread made with OFSP puree had a longer shelf-life, showing spoilage on day six compared with the white bread, which spoiled on the fourth day. This is attributed to the significantly higher water activity in white bread than in the OFSP bread. The substitution of wheat with OFSP puree resulted in reduced extensibility of gluten, thus, specific volume of white bread was significantly (p < 0.05) higher than that in OFSP puree bread. Refrigeration increased crumb firmness, chewiness and cohesiveness in both types of bread. In conclusion, OFSP puree increases the water binding capacity of the bread, which reduces water activity and increases its shelf-life.
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Affiliation(s)
- Cecilia Wanjuu
- Department of Food Science, Nutrition and TechnologyUniversity of NairobiKangemiKenya
| | - George Abong
- Department of Food Science, Nutrition and TechnologyUniversity of NairobiKangemiKenya
| | - Daniel Mbogo
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
| | - Simon Heck
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
| | - Jan Low
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
| | - Tawanda Muzhingi
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
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26
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Ramsey I, Ross C, Ford R, Fisk I, Yang Q, Gomez-Lopez J, Hort J. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.03.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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27
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Kumpulainen T, Vainio A, Sandell M, Hopia A. How young people in Finland respond to information about the origin of food products: The role of value orientations and product type. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.03.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample. SUSTAINABILITY 2018. [DOI: 10.3390/su10041281] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Helou C, Gadonna-Widehem P, Robert N, Branlard G, Thebault J, Librere S, Jacquot S, Mardon J, Piquet-Pissaloux A, Chapron S, Chatillon A, Niquet-Léridon C, Tessier FJ. The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food Funct 2018; 7:2498-507. [PMID: 26974195 DOI: 10.1039/c5fo01341k] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products such as N(ε)-carboxymethyllysine (CML) and 5-hydroxymethylfurfural (HMF). Assays were carried out through a full factorial experimental design allowing the simultaneous analysis of four factors at two levels: (1) wheat flour extraction rates (ash content: 0.60%-0.72%), (2) leavening agents (bakers' yeast - bakers' yeast and sourdough), (3) prebaking and (4) baking conditions (different sets of time and temperature). The baking conditions affected HMF and CML as well as certain mineral contents. A reduced baking temperature along with a prolonged heat treatment was found to be favourable for reducing both the CML (up to 20%) and HMF concentrations (up to 96%). The presence of sourdough decreased the formation of CML (up to 28%), and increased the apparent amounts of calcium (up to 8%) and manganese (up to 17.5%) probably through acidification of the dough. The extraction rate of flours as well as interactions between multiple factors also affected certain mineral content. However, compounds like folate, thiamine, copper, zinc, iron and phytic acid were not affected by any of the factors studied.
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Affiliation(s)
- Cynthia Helou
- Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. and Faculté de Pharmacie, Département de Nutrition, Université Saint Joseph, Beirut, Lebanon
| | | | - Nathalie Robert
- Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France.
| | - Gérard Branlard
- INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, Clermont-Ferrand, France
| | | | | | | | - Julie Mardon
- Clermont Université, VetAgro Sup, Clermont-Ferrand, France
| | | | | | | | | | - Frédéric J Tessier
- Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. and Univ. Lille, Inserm, CHU Lille, U995 - LIRIC - Lille Inflammation Research International Center, Lille, France
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Sandvik P, Nydahl M, Kihlberg I, Marklinder I. Consumers' health-related perceptions of bread - Implications for labeling and health communication. Appetite 2017; 121:285-293. [PMID: 29154885 DOI: 10.1016/j.appet.2017.11.092] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 09/27/2017] [Accepted: 11/10/2017] [Indexed: 01/01/2023]
Abstract
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.
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Affiliation(s)
- Pernilla Sandvik
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden.
| | - Margaretha Nydahl
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
| | - Iwona Kihlberg
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
| | - Ingela Marklinder
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
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Bryła P. The perception of EU quality signs for origin and organic food products among Polish consumers. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.1038] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- P. Bryła
- Department of International Marketing and Retailing, University of Lodz, Narutowicza 59a, 90-131 Łódź, Poland
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Ha CH, Lee SM, Lee EK, Kim KO. Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers. J SENS STUD 2017. [DOI: 10.1111/joss.12281] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chung-Hong Ha
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Soh Min Lee
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Eun-Kyung Lee
- Department of Statistics; Ewha Womans University; Seoul Republic of Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
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Wu G, Ross CF, Morris CF, Murphy KM. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties. J Food Sci 2017; 82:993-1005. [DOI: 10.1111/1750-3841.13677] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 01/16/2017] [Accepted: 02/02/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Geyang Wu
- School of Food Science Washington State Univ. Pullman WA 99164 U.S.A
| | - Carolyn F. Ross
- School of Food Science Washington State Univ. Pullman WA 99164 U.S.A
| | - Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory, E‐202 Food Quality Building Washington State Univ. Pullman WA 99164 U.S.A
| | - Kevin M. Murphy
- Dept. of Crop and Soil Sciences Washington State Univ. Pullman WA 99164 U.S.A
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Pojić M, Dapčević Hadnađev T, Hadnađev M, Rakita S, Torbica A. Optimization of additive content and their combination to improve the quality of pure barley bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:579-590. [PMID: 28298671 PMCID: PMC5334214 DOI: 10.1007/s13197-016-2435-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2016] [Accepted: 12/08/2016] [Indexed: 11/25/2022]
Abstract
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).
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Affiliation(s)
- Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Tamara Dapčević Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
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Skořepa L, Pícha K. Factors of Purchase of Bread - Prospect to Regain the Market Share? ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2016. [DOI: 10.11118/actaun201664031067] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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36
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Sandvik P, Marklinder I, Nydahl M, NAEs T, Kihlberg I. Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity. J SENS STUD 2016. [DOI: 10.1111/joss.12211] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pernilla Sandvik
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Ingela Marklinder
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Margaretha Nydahl
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Tormod NAEs
- Raw materials and process optimization; Nofima Food; Ås Norway
- Department of Food Science; University of Copenhagen; Rolighedsvej 30, 1958 Fredriksberg Copenhagen Denmark
| | - Iwona Kihlberg
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
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Mogendi JB, De Steur H, Gellynck X, Makokha A. Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis. Int J Food Sci Nutr 2016; 67:355-71. [DOI: 10.3109/09637486.2016.1170768] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Joseph Birundu Mogendi
- Department of Agricultural Economics, Faculty of Biosciences Engineering, Ghent University, Ghent, Belgium
- Department of Food Science and Technology/Nutrition, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Hans De Steur
- Department of Agricultural Economics, Faculty of Biosciences Engineering, Ghent University, Ghent, Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, Faculty of Biosciences Engineering, Ghent University, Ghent, Belgium
| | - Anselimo Makokha
- Department of Food Science and Technology/Nutrition, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
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Muggah EM, Duizer LM, McSweeney MB. A comparison of sensory properties of artisanal style and industrially processed gluten free breads. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.01.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough. Food Chem 2015; 187:451-9. [PMID: 25977050 DOI: 10.1016/j.foodchem.2015.04.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 02/16/2015] [Accepted: 04/15/2015] [Indexed: 11/21/2022]
Abstract
Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.
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Affiliation(s)
- Joan Quilez
- Human Nutrition Unit, School of Medicine, IISSPV, Universitat Rovira i Virgili, Reus, Spain, and CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
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