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Arellano-Covarrubias A, Varela P, Escalona-Buendía HB, Gómez-Corona C, Galmarini M. Exploring food and beverage pairing from a cross-cultural projective mapping. Food Res Int 2024; 189:114515. [PMID: 38876601 DOI: 10.1016/j.foodres.2024.114515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations. Four countries (Mexico, Argentina, France, and Norway), thirty foods, and six beverages were selected. PM was carried out through an online study in each country. Participants were asked to map foods together with beverages following the instruction that foods and beverages closer together represented a good combination. The coordinates of each product were analyzed through Multiple Factorial Analyses (MFA) by countries. The first four factors of each MFA were used to perform RV coefficients to test similarities in food-beverage pairings between the countries. Finally, a k-means clustering was performed on the beverage coordinates of each MFA. PM provided maps representing food and beverage pairings for each country in which the proximity between food-beverages represented a good combination according to consumers. RV coefficients between countries were low, showing that food-beverage pairings were not similar across countries, evidencing the cultural effect in food-drink combinations. Results from the k-means clustering showed some similarities and differences between countries. In general, the food-beverage pairing was effectively explored with PM, from which several differences and similarities were found within cultures.
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Affiliation(s)
- Araceli Arellano-Covarrubias
- Health Science Department, Universidad Autónoma Metropolitana-Lerma, Av. de las Garzas #10, El panteón, Lerma de Villada 52005, Mexico; Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Mexico City 09340, Mexico.
| | | | - Héctor B Escalona-Buendía
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Mexico City 09340, Mexico.
| | | | - Mara Galmarini
- Pontificia Universidad Católica, Facultad de Ingeniería y Ciencias Agrarias (UCA), Mexico; Member of CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas), Mexico.
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Torán-Pereg P, Deba-Rementeria S, Estrada O, Pardo G, Vázquez-Araújo L. Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials. Foods 2023; 12:3536. [PMID: 37835189 PMCID: PMC10572888 DOI: 10.3390/foods12193536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/13/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.
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Affiliation(s)
- Paula Torán-Pereg
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Shuyana Deba-Rementeria
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Olaia Estrada
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | | | - Laura Vázquez-Araújo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
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Thivel D, Oustric P, Beaulieu K, Moore H, Bonjean L, Loglisci J, Georges M, Miyashita M, Boirie Y, Pereira B, Finlayson G. Development, sensitivity and reliability of a French version of the Leeds Food Preference Questionnaire (LFPQ-fr) for the evaluation of food preferences and reward. Physiol Behav 2023; 267:114187. [PMID: 37080481 DOI: 10.1016/j.physbeh.2023.114187] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 04/02/2023] [Accepted: 04/09/2023] [Indexed: 04/22/2023]
Abstract
BACKGROUND . There is a growing global interest in the evaluation of food reward, necessitating the adaptation of culturally appropriate instruments for use in empirical studies. This work presents the development and validation of a culturally adapted French version of the Leeds Food Preference Questionnaire (LFPQ-fr). METHODS . The LFPQ-fr was developed and validated in healthy-weight adults using the following systematic approach: i) selection and validation of appropriate food pictures; ii) linguistic translation of liking and wanting constructs in the target population (n=430; 81% female; 42.2 ± 12.7 years); iii) validation of the sensitivity and reliability of the task performed in a fasted state and in response to a standardized test meal (n=50; 50% female; 30.0 ± 8.4 years). RESULTS . During the first and second phases, the nutritional and perceptual validation of culturally appropriate food pictures and pertinent reward constructs, respectively, was demonstrated in a healthy-weight French sample. Findings from the third phase indicated that all food reward components were sensitive to the test meal and showed moderate to high agreement in both fasted (Lin's CCC =.72-.94) and fed (Lin's CCC = .53-.80) appetitive states between visit 1 (V1) and visit (V2). Except for explicit liking fat bias, all primary outcomes were statistically consistent in fasted and fed states between V1 and V2. Changes in fat and taste biases in response to a standardized meal for all primary outcomes were also consistent between V1 and V2 except for explicit liking fat bias (Lin's CCC = .49- .72). CONCLUSION . The LFPQ-fr developed and tested in this study is a reproducible and reliable method to assess food reward in both the fasted and fed states in a healthy-weight French population.
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Affiliation(s)
- D Thivel
- Laboratory of the Metabolic Adaptations to Exercise under Physiological and Pathological Conditions (AME2P), Clermont Auvergne University, Clermont-Ferrand, France..
| | - P Oustric
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - K Beaulieu
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - H Moore
- Laboratory of the Metabolic Adaptations to Exercise under Physiological and Pathological Conditions (AME2P), Clermont Auvergne University, Clermont-Ferrand, France
| | - L Bonjean
- Laboratory of the Metabolic Adaptations to Exercise under Physiological and Pathological Conditions (AME2P), Clermont Auvergne University, Clermont-Ferrand, France
| | - J Loglisci
- Department of Pulmonary Medicine and Intensive Care Unit, Constitutive Reference Center for Rare Pulmonary Diseases, University Hospital, Bourgogne-Franche-Comté, Burgundy University, Dijon, France; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - M Georges
- Department of Pulmonary Medicine and Intensive Care Unit, Constitutive Reference Center for Rare Pulmonary Diseases, University Hospital, Bourgogne-Franche-Comté, Burgundy University, Dijon, France; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - M Miyashita
- Faculty of Sport Sciences, Waseda University, Saitama 359-1192, Japan
| | - Y Boirie
- CSO-CALORIS, CHU Clermont-Ferrand, Clermont-Ferrand, France; Department of Human Nutrition, CHU Clermont-Ferrand, Clermont-Ferrand, France.
| | - B Pereira
- Biostatistics Unit, DRCI, CHU Clermont-Ferrand, Clermont-Ferrand, France.
| | - G Finlayson
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
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Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability. Nutrients 2023; 15:nu15020470. [PMID: 36678341 PMCID: PMC9865550 DOI: 10.3390/nu15020470] [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: 10/03/2022] [Revised: 01/08/2023] [Accepted: 01/14/2023] [Indexed: 01/18/2023] Open
Abstract
Older adults may gain health benefits from the consumption of animal-based protein-rich foods, but environmental pressures suggest advocating some meat and dairy foods over others, and understanding the barriers and facilitators for consuming these different foods would be of value. Existing data on the barriers to and facilitators of the consumption of meat and dairy products were re-analysed for differing effects for white, red, and processed meat consumption and for yoghurt, soft cheese, and hard cheese consumption. White meat consumption was associated with fewer concerns over spoilage and waste and stronger perceptions that meat is convenient (smallest Beta = 0.135, p = 0.01), while red and processed meat consumption were positively associated with liking /taste, appearance, and convenience (smallest Beta = 0.117, p = 0.03). Yoghurt and soft cheese consumption were positively associated with liking/taste and medical concerns, and fewer concerns over ability and habit (smallest Beta = -0.111, p = 0.05), while hard cheese consumption was only associated with liking/taste (Beta = 0.153, p = 0.01). Taken together, these data suggest that enhancing or promoting the enjoyment, taste, visual appeal, and ease-of-consumption of the more sustainable meat and dairy options may be of value in encouraging the consumption of these foods in older adults.
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Aleman RS, Marcía JA, Montero-Fernández I, King J, Pournaki SK, Hoskin RT, Moncada M. Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent. Foods 2023; 12:369. [PMID: 36673461 PMCID: PMC9857492 DOI: 10.3390/foods12020369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/29/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as the base preservative rather than traditional vinegar is now commercially available, and its uniqueness begs study. Hot sauces produced with tequila, rum, vodka, and bourbon were compared to traditional vinegar-based hot sauces concerning physicochemical properties, volatile compounds, microbiological quality, sensory scores, emotions, and purchase intent (PI). Under accelerated conditions, pH, titratable acidity (TA), water activity (Aw), viscosity, and color were analyzed weekly for 20 weeks, whereas rheological properties, coliforms and yeasts and molds were examined on weeks 1 and 20. Hexyl n-valerate, butanoic acid, 3-methyl-, hexyl ester, and 4-methylpentyl 3-methylbutanoate were found in high concentrations in the pepper mix as well as the hot sauce produced with vinegar. When compared to vinegar-based hot sauces, liquor-based hot sauces had similar Aw (p > 0.05), higher pH, viscosity, and L* values and lower TA, a*, and b* values (p < 0.05). Samples formulated with liquors increased the relaxation exponent derived from G’ values having a greater paste formation when compared to vinegar-based hot sauces. The sensory evaluation was carried out in Honduras. The liquor-based hot sauces had a significant (p < 0.05) impact on emotion and wellness terms. Bourbon and tequila samples had higher ratings than control samples in several wellness and emotion responses (active, energetic, enthusiastic, good, curious, pleased, stimulated, and wild). Adventurous, joyful, free, worried, refreshed, and healthy scores were not significantly (p > 0.05) different among treatments.
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Affiliation(s)
- Ricardo S. Aleman
- School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA
| | - Jhunior A. Marcía
- Faculty of Technological Sciences, Universidad Universidad Nacional de Agricultura, Catacamas 16201, Honduras
| | - Ismael Montero-Fernández
- Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Joan King
- School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA
| | | | - Roberta Targino Hoskin
- Department of Food Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA
| | - Marvin Moncada
- Department of Food Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA
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Siebert E, Lee SY, Prescott MP. Chili pepper preference development and its impact on dietary intake: A narrative review. Front Nutr 2022; 9:1039207. [PMID: 36590220 PMCID: PMC9795841 DOI: 10.3389/fnut.2022.1039207] [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: 09/07/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
A preference for chili pepper can be an acquired taste. The contrast between a chili lover and a hater illustrates the complexities involved in forming an appreciation for food that evokes a fiery pain sensation. This narrative review aims to understand the factors behind chili pepper preference formation across the life course and how individual chili pepper preferences can impact eating behaviors and dietary intake. This review was conducted using three databases, yielding 38 included articles. Results suggest five determinants of chili pepper preferences: culture, exposure, gender, genetics, and personality. Collective findings indicate that the strongest influences on preference acquisition include the individual environment from childhood to adulthood and repeated exposure to spicy flavors. With frequent exposure to spicy food, the perceived burn becomes less intense. Culture also influences exposure to chili peppers, with the highest consumption patterns seen within Mexico and some Asia countries. Additionally, males reported having a stronger preference for spicy foods than females. Twin studies illustrated that genetics influenced spicy taste preferences, underscoring the complexity of developing individual taste preferences. As for the impact of capsaicin-containing food on individual eating behaviors and dietary behaviors, appetite effects depend on the dose of capsaicin consumed, but three studies found a change in sensory desires for sweet and fatty foods after finishing a capsaicin-containing dish. Inconsistent results were reported for chili pepper's effects on hunger and satiety after consumption, but changes in specific food desires were observed. The impact of chili pepper on appetite and calories consumed was inconsistent, but the greater amount of capsaicin ingested, the greater the effect. Capsaicin's potential to be used for weight control needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects such as an individual's culture, gender, and genetics. Extrinsic factors like repeated exposure may increase the liking for spicy foods.
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Affiliation(s)
- Emily Siebert
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States
| | - Soo-Yeun Lee
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States,Department of Food Science and Human Nutrition, University of Illinois Urbana Champaign, Urbana, IL, United States
| | - Melissa Pflugh Prescott
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States,Department of Food Science and Human Nutrition, University of Illinois Urbana Champaign, Urbana, IL, United States,*Correspondence: Melissa Pflugh Prescott
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7
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Oh J, Kwak HS, Kim MK. The influence of a carrier food on the perceived spiciness of chili pepper sauce. J SENS STUD 2022. [DOI: 10.1111/joss.12794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jungmin Oh
- SME solution Research Center, Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeollabuk‐do Republic of Korea
| | - Han Sub Kwak
- Research Group of Food Processing Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
- KFRI School University of Science and Technology Wanju‐gun Jeollabuk‐do Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeollabuk‐do Republic of Korea
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Thomas A, Boobyer C, Borgonha Z, van den Heuvel E, Appleton KM. Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults. Foods 2021; 10:foods10112828. [PMID: 34829109 PMCID: PMC8619839 DOI: 10.3390/foods10112828] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
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Widiany FL, Sja'bani M, Susetyowati, Huriyati E. The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves. POTRAVINARSTVO 2021. [DOI: 10.5219/1672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.
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Fonseca JVDS, Batista JDF, de Oliveira MC, Diniz NCM, Lima MDS, Madruga MS, Magnani M, Borges GDSC. Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food. Foods 2021; 10:foods10102291. [PMID: 34681340 PMCID: PMC8535156 DOI: 10.3390/foods10102291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 11/16/2022] Open
Abstract
The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sensory evaluation. Significant reductions of 3.65 log CFU were observed in TPC in rice cake treated with MCO solution after 28 days of storage. However, mold and yeast counts were only reduced by ethanol treatment. Among the physical texture properties analysis, hardness was maintained for the 28 days in all samples. The total color difference values (ΔE) revealed no significant color changes in any rice cake compared to the controls. The ethanol-treated rice cake scored the lowest for overall preference and desired hardness.
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Poonnakasem N. Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kim MR, Chung SJ, Adhikari K, Shin H, Cho H, Nam Y. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods 2020; 9:foods9101463. [PMID: 33066508 PMCID: PMC7602202 DOI: 10.3390/foods9101463] [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: 09/11/2020] [Revised: 10/08/2020] [Accepted: 10/12/2020] [Indexed: 12/05/2022] Open
Abstract
The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.
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Affiliation(s)
- Mi-Ran Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55365, Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Correspondence: ; Tel.: +82-10-7281-7213
| | - Koushik Adhikari
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA;
| | - HyeWon Shin
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Hana Cho
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Yerim Nam
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
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15
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Farias VLD, Araújo ÍMDS, Rocha RFJD, Garruti DDS, Pinto GAS. Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109311] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Duerlund M, Andersen BV, Wang K, Chan RCK, Byrne DV. Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China. Foods 2020; 9:foods9050617. [PMID: 32403390 PMCID: PMC7278831 DOI: 10.3390/foods9050617] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/04/2020] [Accepted: 05/07/2020] [Indexed: 12/28/2022] Open
Abstract
Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a “subjective conscious sensation of pleasure and joy experienced after eating”. We conducted two in-country consumer studies in Denmark (n = 48) and in China (n = 53), measuring post-ingestive sensations and PIFP using visual analogue scale, for three hours following consumption of a breakfast meal. Key results revealed perceived Satisfaction, Mental, Overall and Physical wellbeing to be highly influential on PIFP in both countries. Moreover, Danish consumers perceived appetite-related sensations such as Satiety, Hunger, Desire-to-eat and In-need-of-food to be influential on PIFP, which was not the case in China. In China, more vitality-related sensations such as Energized, Relaxation and Concentration were found to be drivers of PIFP. These results suggest similarities but also distinct subtleties in the cultural constructs of PIFP in Denmark and in China. Focusing on Food Pleasure as a post-ingestive measure provides valuable output, deeper insights into what drives Food Pleasure, and, importantly, takes us beyond the processes only active during the actual eating event.
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Affiliation(s)
- Mette Duerlund
- Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (B.V.A.); (D.V.B.)
- Correspondence: ; Tel.: +45-871-560-00
| | - Barbara Vad Andersen
- Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (B.V.A.); (D.V.B.)
| | - Kui Wang
- Neuropsychology and Applied Cognitive Neuroscience Laboratory, CAS Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing 100049, China; (K.W.); (R.C.K.C.)
- Department of Psychology, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Raymond C. K. Chan
- Neuropsychology and Applied Cognitive Neuroscience Laboratory, CAS Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing 100049, China; (K.W.); (R.C.K.C.)
- Department of Psychology, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Derek Victor Byrne
- Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (B.V.A.); (D.V.B.)
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Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits. Foods 2020; 9:foods9030377. [PMID: 32213876 PMCID: PMC7142592 DOI: 10.3390/foods9030377] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/13/2020] [Accepted: 03/19/2020] [Indexed: 11/17/2022] Open
Abstract
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips.
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Cárdenas-Castro AP, Perales-Vázquez GDC, De la Rosa LA, Zamora-Gasga VM, Ruiz-Valdiviezo VM, Alvarez-Parrilla E, Sáyago-Ayerdi SG. Sauces: An undiscovered healthy complement in Mexican cuisine. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Kim S, Yang S, Cho MS, Chung SJ. Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5092-5101. [PMID: 30982970 DOI: 10.1002/jsfa.9753] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 03/12/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study identified and compared the drivers of liking for fresh pears cross-culturally, using Korean and Chinese panels and consumers. The pear samples consisted of six types of fresh pear varying in flavor and texture qualities. The descriptive panels for the two countries independently derived descriptive terms for the pears. Acceptance testing was also conducted to examine the hedonic levels of fresh pears among Chinese and Korean consumers. Multivariate analysis of variance, using a general linear model (GLM), and multiple-factor analysis were applied to the descriptive data. The consumer test data were analyzed using a GLM, correspondence analysis, and internal preference mapping. RESULTS The results showed that the overall perceptual configurations of pears developed by the Chinese and Korean panels were similar. The consumer liking for fresh pears and the drivers of liking were also cross-culturally similar. Consumers from both countries liked crisp and juicy Asian pears but they had different perceptions of and liking for the pear with a strong fruity note and soft texture. This observation was supported by the results of the descriptive analysis, which showed that the Chinese panel considered this pear sample to be fruity and have an harmonious flavor, whereas the Korean panel - which was less familiar with the sample - considered its flavor unharmonious. CONCLUSION Previous cross-cultural studies have often found that food acceptance levels vary markedly with the degree of familiarity with target foodstuffs. However, unlike other food categories, the difference seems relatively small for fruits that are commonly available across cultures. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Seulgi Kim
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
| | - Seungeun Yang
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
| | - Mi-Sook Cho
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
| | - Seo-Jin Chung
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
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