1
|
Bless I, Bastian SEP, Gould J, Yang Q, Wilkinson KL. Development of a lexicon for the sensory description of edible insects commercially available in Australia. Food Res Int 2024; 190:114574. [PMID: 38945565 DOI: 10.1016/j.foodres.2024.114574] [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: 02/22/2024] [Revised: 05/26/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.) and green tree ants (Oecophylla smaragdina). Following generic descriptive sensory analysis methods, a trained panel (n=8) developed a sensory lexicon of 29 aroma and flavour descriptors, and 16 texture descriptors. Vocabulary were then categorised and ordered to generate a sensory wheel. Due to a lack of cross-over in sensory attributes between species, sub-categories of species-specific vocabulary were also generated for each insect. The lexicon enabled sensory profiling of commercially available edible insect samples which revealed large variation in aroma, flavour, and texture attributes due to both species and preparation method. This work provides a platform for development of a globally relevant edible insect sensory lexicon. International collaboration will enable expansion of the lexicon for use with other insect species and preparation methods, insect-derived ingredients (such as insect powder, defatted insect powder and textured insect protein) and in different cultural settings. As the industry grows, the applicability of vocabulary for differentiating within species and between competitive products should also be assessed.
Collapse
Affiliation(s)
- Ishka Bless
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK
| | - Susan Elaine Putnam Bastian
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia
| | - Joanne Gould
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK
| | - Qian Yang
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK
| | - Kerry Leigh Wilkinson
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia.
| |
Collapse
|
2
|
Alazzam MF, Rasheed IB, Aljundi SH, Shamiyah DA, Khader YS, Abdelhafez RS, Alrashdan MS. Oral processing behavior and dental caries; an insight into a new relationship. PLoS One 2024; 19:e0306143. [PMID: 38954716 PMCID: PMC11218957 DOI: 10.1371/journal.pone.0306143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 06/11/2024] [Indexed: 07/04/2024] Open
Abstract
INTRODUCTION Previous evidence suggests an individual variation in the preferred oral processing behavior. Individuals can be classified as firm processing(FPL) or soft processing likers(SPL). FPL(crunchers and chewers) prefer using their teeth while SPL(smooshers and suckers) prefer using the tongue and the palate when processing different food items. Variation in the preferred oral processing behavior has been associated with differences in food texture preference and eating time. Time is one of the factors directly related to the development of dental caries(tooth decay). Oral retention and eating times are associated with greater caries experience. This study aims to explore if a relationship exists between the preferred oral processing behavior and the individual's caries experience. MATERIALS AND METHODS This was a cross-sectional, dental center-based study conducted at Jordan University of Science and Technology. Five hundred participants consented to fill out the preferred oral processing behavior(POPB) questionnaire. Anthropometric measurements (including weight, height, and waist circumference) were recorded. A single trained and calibrated dentist registered each participant's caries experience and plaque levels using the DMFS index and plaque index of Silness and Loe. RESULTS A total of 351(70.2%) and 149(29.8%) participants were typed as FPL and SPL, respectively. SPL demonstrated higher levels of dental caries experience compared to FPL. The mean DMFS score for SPL was 28.8(±25.43) while for FPL was 18.71(± 18.34). This difference remained significant after adjustment for confounders(P<0.001). SPL exhibited a significantly higher mean score for the "M" component(P <0.001) while no significant difference in the mean score of the "D"(P = 0.076) and "F"(P = 0.272) components was observed when compared to FPL. CONCLUSION The current findings provide new insight into a possible relationship between the preferred oral processing behavior and an individual's caries experience. A relationship in which the preferred oral processing behavior can potentially affect and/or be affected by the dental caries experience.
Collapse
Affiliation(s)
- Melanie F. Alazzam
- Department of Oral Medicine and Oral Surgery, Jordan University of Science and Technology, Irbid, Jordan
| | - Issam B. Rasheed
- Department of Oral Medicine and Oral Surgery, Jordan University of Science and Technology, Irbid, Jordan
| | - Suhad H. Aljundi
- Department of Preventive Dentistry, Jordan University of Science and Technology, Irbid, Jordan
| | - Dalal A. Shamiyah
- Undergraduate Bachelor of Dental Surgery Program, Jordan University of Science and Technology, Irbid, Jordan
| | - Yousef S. Khader
- Department of Public Health, Jordan University of Science and Technology, Irbid, Jordan
| | - Reem S. Abdelhafez
- Department of Preventive Dentistry, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad S. Alrashdan
- Department of Oral Medicine and Oral Surgery, Jordan University of Science and Technology, Irbid, Jordan
- Department of Oral and Craniofacial Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| |
Collapse
|
3
|
Kostrakiewicz-Gierałt K. Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople-A Narrative Review of the Literature. Nutrients 2024; 16:1706. [PMID: 38892638 PMCID: PMC11175001 DOI: 10.3390/nu16111706] [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: 04/22/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024] Open
Abstract
Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014-2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest.
Collapse
Affiliation(s)
- Kinga Kostrakiewicz-Gierałt
- Department of Tourism Geography and Ecology, Institute of Tourism, Faculty of Tourism and Recreation, University of Physical Education in Kraków, Jana Pawła II 78, 31-571 Kraków, Poland
| |
Collapse
|
4
|
Detilleux L, Bayendi Loudit S, Le Gall P, Francis F, Caparros Megido R, Dogot T. Consumers of insect-based foods: a cross-cultural study between Belgium and Gabon. JOURNAL OF INSECT SCIENCE (ONLINE) 2024; 24:2. [PMID: 38703098 PMCID: PMC11069192 DOI: 10.1093/jisesa/ieae051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/25/2024] [Accepted: 04/16/2024] [Indexed: 05/06/2024]
Abstract
Human consumption of insects has previously been examined in cross-cultural studies. However, such studies rarely include African countries and willingness-to-pay for insect-based food has never been assessed in cross-cultural studies. The current study presents a cross-cultural study conducted with 409 urban dwellers from Belgium (191 males; 218 females) and 412 urban dwellers from Gabon (219 males; 193 females). Each respondent was surveyed with a questionnaire following the Knowledge, Attitude, and Practices model and included questions relative to willingness-to-pay for 2 insect-based foods (insect baguette and insect burger). More than 90% of respondents from both countries were familiar with edible insects. However, acceptance of entomophagy was lower in respondents from Gabon than in respondents from Belgium. Intercultural differences were also recorded between Gabonese ethnic groups. Most respondents who accepted entomophagy were willing to eat the insect baguette and/or the insect burger. These findings confirm that entomophagy could further develop in Belgium and Gabon. Willingness-to-pay varied between countries and between insect-based foods. In Belgium, the average prices of comparable conventional foods (i.e., same foods but without insects) were lower than the average willingness-to-pay for insect-based foods. In Gabon, respondents were not willing to pay extra for insect-based foods. Setting the right price for insect-based foods is a necessary step to promote more frequent insect consumption.
Collapse
Affiliation(s)
- Loïc Detilleux
- Economics and Rural Development, Gembloux Agro-Bio Tech—University of Liège, 5030 Gembloux, Belgium
| | - Sandrine Bayendi Loudit
- Agricultural and Forestry Research Institute (IRAF), National Center for Scientific and Technological Research (CENAREST), Libreville, Gabon
| | - Philippe Le Gall
- UMR EGCE (Evolution, Genomes, Comportement, Ecologie), CNRS IRD—Paris-Sud University, 91190 Gif-sur-Yvette, France
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech—University of Liège, 5030 Gembloux, Belgium
| | - Rudy Caparros Megido
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech—University of Liège, 5030 Gembloux, Belgium
| | - Thomas Dogot
- Economics and Rural Development, Gembloux Agro-Bio Tech—University of Liège, 5030 Gembloux, Belgium
| |
Collapse
|
5
|
Iman A, Rios-Mera JD, Rengifo E, Palomino F, Vela-Paredes R, Vásquez J, García de Sotero DE, Saldaña E, Siche R, Tello F. A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction. Foods 2024; 13:565. [PMID: 38397542 PMCID: PMC10888483 DOI: 10.3390/foods13040565] [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: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 02/25/2024] Open
Abstract
This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered "high in omega-3 fatty acids" and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers' oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers' vocabulary to characterize new products.
Collapse
Affiliation(s)
- Alexander Iman
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru;
| | - Estefany Rengifo
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Flavia Palomino
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Rafael Vela-Paredes
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Jessy Vásquez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | | | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Raúl Siche
- Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| |
Collapse
|
6
|
Dutta P, Jain D, Gupta R, Rai B. Classification of tastants: A deep learning based approach. Mol Inform 2023; 42:e202300146. [PMID: 37885360 DOI: 10.1002/minf.202300146] [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: 06/14/2023] [Revised: 09/26/2023] [Accepted: 10/26/2023] [Indexed: 10/28/2023]
Abstract
Predicting the taste of molecules is of critical importance in the food and beverages, flavor, and pharmaceutical industries for the design and screening of new tastants. In this work, we have built deep learning models to classify sweet, bitter, and umami molecules- the three basic tastes whose sensation is mediated by G protein-coupled receptors. An extensive dataset containing 1466 bitter, 1764 sweet, and 238 umami tastants was curated from existing literature. We analyzed the chemical characteristics of the molecules, with special focus on the presence of different functional groups. A deep neural network model based on molecular descriptors and a graph neural network model were trained for taste prediction. The class imbalance due to fewer umami molecules was tackled using special sampling techniques. Both models show comparable performance during evaluation, but the graph-based model can learn task-specific representations from the molecular structure without requiring handcrafted features. We further explain the deep neural network predictions using Shapley additive explanations. Finally, we demonstrated the applicability of the models by screening bitter, sweet, and umami molecules from a large food database. This study develops an in-silico approach to classify molecules based on their taste by leveraging the recent progress in deep learning, which can serve as a powerful tool for tastant design.
Collapse
Affiliation(s)
- Prantar Dutta
- Physical Sciences Research Area, Tata Research Development and Design Centre, TCS Research, 54-B, Hadapsar Industrial Estate, Pune, 411013, India
| | - Deepak Jain
- Physical Sciences Research Area, Tata Research Development and Design Centre, TCS Research, 54-B, Hadapsar Industrial Estate, Pune, 411013, India
| | - Rakesh Gupta
- Physical Sciences Research Area, Tata Research Development and Design Centre, TCS Research, 54-B, Hadapsar Industrial Estate, Pune, 411013, India
| | - Beena Rai
- Physical Sciences Research Area, Tata Research Development and Design Centre, TCS Research, 54-B, Hadapsar Industrial Estate, Pune, 411013, India
| |
Collapse
|
7
|
Beekman TL, Seo HS. Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation. Curr Res Food Sci 2023; 8:100635. [PMID: 38623275 PMCID: PMC11016584 DOI: 10.1016/j.crfs.2023.100635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/19/2023] [Accepted: 11/06/2023] [Indexed: 04/17/2024] Open
Abstract
Recent studies have shown that the analytic-holistic theory is applicable in sensory science-related areas. Analytic and holistic cognitive style groups have been found to have significantly different perceptions and behaviors within food-related scenarios. These differences were further investigated and identified within the current study, focusing on specific areas of common sensory tests and analyses where analytic and holistic cognitive style groups may differ from one another. Before the main study, 419 volunteers were classified into three groups based on their scores to the Analysis-Holism Scale (AHS). The extreme groups (65 adults for each) were identified as the "analytic" and "holistic" cognitive style groups, respectively. Participants evaluated fruit-flavored beverages and fruit samples for their impression of the intensity or hedonic aspects in the study conducted over two sessions. Each session either employed solely category or line scale for the questions. Analyses focused on the analytic and holistic group comparisons in mean, variance, penalty analysis, and pre- and post-AHS score differences. Results showed that the holistic group exhibited significantly higher mean scores and standard deviations in the hedonic ratings of fruit samples than the analytic group did. Compared to the analytic group, the holistic group showed significantly smaller mean drops in overall liking across the five Just-About-Right (JAR) questions related to flavors or tastes of the mixed-fruit flavored water. A significant difference between the AHS scores measured before and after the sensory evaluation was observed in the holistic group, but not in the analytic group. In conclusion, our findings provide empirical evidence that cognitive styles affect consumer responses to food or beverage samples during sensory evaluation tasks. This implies that sensory professionals may consider these analytic-holistic contrasts while exploring consumer responses to their target samples.
Collapse
Affiliation(s)
- Thadeus L. Beekman
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, United States
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, United States
| |
Collapse
|
8
|
Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Review of technology advances to assess rice quality traits and consumer perception. Food Res Int 2023; 172:113105. [PMID: 37689840 DOI: 10.1016/j.foodres.2023.113105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The increase in rice consumption and demand for high-quality rice is impacted by the growth of socioeconomic status in developing countries and consumer awareness of the health benefits of rice consumption. The latter aspects drive the need for rapid, low-cost, and reliable quality assessment methods to produce high-quality rice according to consumer preference. This is important to ensure the sustainability of the rice value chain and, therefore, accelerate the rice industry toward digital agriculture. This review article focuses on the measurements of the physicochemical and sensory quality of rice, including new and emerging technology advances, particularly in the development of low-cost, non-destructive, and rapid digital sensing techniques to assess rice quality traits and consumer perceptions. In addition, the prospects for potential applications of emerging technologies (i.e., sensors, computer vision, machine learning, and artificial intelligence) to assess rice quality and consumer preferences are discussed. The integration of these technologies shows promising potential in the forthcoming to be adopted by the rice industry to assess rice quality traits and consumer preferences at a lower cost, shorter time, and more objectively compared to the traditional approaches.
Collapse
Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Department of Agrotechnology, Faculty of Mechanical Engineering and Technology, Universiti Malaysia Perlis, 02600 Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México 64849, Mexico.
| |
Collapse
|
9
|
Mahari HT, Kahsay ZA, Abraha GG, Abraha AZ, Henry CJ, Nickerson MT, Mulugeta Bezabih A. Contribution of home garden vegetables on reducing stunting among 6- to 23-month-old children in South Tigray, northern Ethiopia. Food Sci Nutr 2023; 11:4713-4721. [PMID: 37576059 PMCID: PMC10420768 DOI: 10.1002/fsn3.3435] [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: 01/06/2023] [Revised: 05/02/2023] [Accepted: 05/04/2023] [Indexed: 08/15/2023] Open
Abstract
The study was conducted to analyze the contribution of home garden vegetables in reducing stunting among 6- to 23-month-old children from South Tigray, Northern Ethiopia. The quasi-experimental study design was used. Multistage sampling technique was used to select the districts and study communities. A total of 94 purposively selected vegetable producer (intervention) households and 260 randomly selected non-producer (control) households were included in the study (1:3 ratio). The recumbent length of children was measured using horizontal wooden board to the nearest 0.1 cm. The length-for-age Z-scores were computed using WHO-Anthro 2006 software. Propensity score-matching and difference-in-difference (DID) estimates were used to analyze data using STATA software version 12. Prevalence of child stunting was 19.8 (12.7-29.4) and 21.1 (16.4-26.7)% (baseline) and 43.5 (33.5-54.1) and 46.5 (45.7-47.2)% (end line) among intervention and control groups, respectively. Child stunting was higher for boys and older children from both intervention and control households. DID estimation revealed that there was no significant difference in child stunting between intervention and control households (DID = 1.7, p = .604). However, there was an intervention effect of -0.5, 2.5, and 1.7% in the prevalence of child stunting among females, males, and both sexes, respectively. Vegetable production as an intervention strategy reduced the prevalence of stunting in children aged 6-23 months. However, vegetable production needs to be well integrated with other nutrition-sensitive interventions to realize the objective of reducing child stunting.
Collapse
Affiliation(s)
| | - Zenebe Abraha Kahsay
- Department of Agricultural and Resources EconomicsMekelle UniversityMekelleEthiopia
| | - Girmay Gebresamuel Abraha
- Department of Land Resource Management and Environmental ProtectionMekelle UniversityMekelleEthiopia
| | | | - Carol J. Henry
- College of Pharmacy and NutritionUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | | |
Collapse
|
10
|
Xu J, Guo X, Liu M, Xu H, Huang J. Self-construal priming modulates sonic seasoning. Front Psychol 2023; 14:1041202. [PMID: 37077846 PMCID: PMC10106597 DOI: 10.3389/fpsyg.2023.1041202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Accepted: 03/02/2023] [Indexed: 04/05/2023] Open
Abstract
Introduction“Sonic seasoning” is when music influences the real taste experiences of consumers. “Self-construal” is how individuals perceive, understand, and interpret themselves. Numerous studies have shown that independent and interdependent self-construal priming can affect a person's cognition and behavior; however, their moderating effect on the sonic seasoning effect remains unclear.MethodsThis experiment was a 2 (self-construal priming: independent self-construal or interdependent self-construal) × 2 (chocolate: milk chocolate or dark chocolate) × 2 (emotional music: positive emotional music or negative emotional music) mixed design, and explored the moderating role of self-construal priming and the effect of emotional music on taste by comparing participants' evaluations of chocolates while listening to positive or negative music after different levels of self-construal priming.ResultsAfter initiating independent self-construal, participants increased their ratings of milk chocolate sweetness when listening to music that elicited positive emotions, t(32) = 3.11, p = 0.004, Cohen's d = 0.54, 95% CI = [0.33, 1.61]. In contrast, interdependent self-construal priming led participants to perceive dark chocolate as sweeter when they heard positive music, t(29) = 3.63, p = 0.001, Cohen's d = 0.66, 95%CI = [0.44, 1.56].DiscussionThis study provides evidence for improving people's individual eating experience and enjoyment of food.
Collapse
Affiliation(s)
- Jingxian Xu
- Department of Psychology, Soochow University, Suzhou, China
| | - Xiyu Guo
- Department of Psychology, Soochow University, Suzhou, China
| | - Mengying Liu
- Department of Psychology, Soochow University, Suzhou, China
| | - Hui Xu
- School of Public Affairs, Zhejiang University, Hangzhou, China
- Hui Xu
| | - Jianping Huang
- Department of Psychology, Soochow University, Suzhou, China
- *Correspondence: Jianping Huang
| |
Collapse
|
11
|
Xu MM, Kaur M, Pillidge CJ, Torley PJ. Australian consumers' attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension. Meat Sci 2023; 198:109095. [PMID: 36628895 DOI: 10.1016/j.meatsci.2023.109095] [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: 08/23/2022] [Revised: 11/15/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The application of food-grade microbial cultures to fresh meat products is a promising natural approach for meat shelf-life extension. However, before its adoption into commercial practice, it is essential to understand consumers' attitudes to this approach and the resulting marketed products. This study investigated Australian consumers' willingness to purchase and consume packaged fresh meat products with added microbial cultures for shelf-life extension. A national online survey of over 800 respondents was conducted. Results indicated that most Australian consumers would be willing to buy and eat such products, with 17.8% of respondents less likely to buy and 11.1% unwilling to eat these products. Respondents' purchasing and consumption decisions were influenced by demographic factors, their food and meat shopping and consumption behaviors, and the value, taste, and type of the meat product. Consumer acceptance may be improved by increasing their awareness of the potential use of microbial cultures as natural antimicrobials for food shelf-life extension.
Collapse
Affiliation(s)
- Michelle M Xu
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| | - Mandeep Kaur
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| | - Christopher J Pillidge
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| | - Peter J Torley
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| |
Collapse
|
12
|
Szakál D, Cao X, Fehér O, Gere A. How do ethnically congruent music and meal drive food choices? Curr Res Food Sci 2023; 6:100508. [PMID: 37188317 PMCID: PMC10176160 DOI: 10.1016/j.crfs.2023.100508] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/03/2023] [Accepted: 04/24/2023] [Indexed: 05/17/2023] Open
Abstract
Playing ethnic music in restaurants increases consumer experience. Studies show, furthermore, that ethnic congruence of music and food affects food selection but not the liking of customers. An eye-tracking study was completed with 104 participants to uncover if there is an effect of ethnic music on selecting ethnic foods. German, Hungarian, Italian, and Spanish ethnic music was played while participants choose congruent starters, main dishes, and desserts. Results show that visual attention decreased when any background music was played. However, when played, the highest visual attention was recorded during Spanish music. Similarly, the most visual attention was recorded on Spanish dishes. Food choice frequencies showed no differences among the four nations. However, after aggregating German-Hungarian and Italian-Spanish music and dishes, it turned out that participants chose congruent music and food. Choice predictions were also completed on data with and without ethnic music. The performance of prediction models significantly increased when music was played. These findings highlight a clear link between music and food choices, and that music helped participants complete their choices and decide faster.
Collapse
Affiliation(s)
- Dorina Szakál
- Department of Hospitality, Faculty of Commerce, Hospitality and Tourism, Budapest Business School, Alkotmány utca 9-11, H-1045, Budapest, Hungary
- Institute of Agribusiness, Hungarian University of Agriculture and Life Sciences, Villányi út 29-31, H-1118, Budapest, Hungary
| | - Xu Cao
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-31, H-1118, Budapest, Hungary
| | - Orsolya Fehér
- Institute of Agribusiness, Hungarian University of Agriculture and Life Sciences, Villányi út 29-31, H-1118, Budapest, Hungary
| | - Attila Gere
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-31, H-1118, Budapest, Hungary
- Corresponding author.
| |
Collapse
|
13
|
Wang B, Shen C, Cai Y, Dai L, Gai S, Liu D. Consumer culture in traditional food market: The influence of Chinese consumers to the cultural construction of Chinese barbecue. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
14
|
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.
Collapse
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
| |
Collapse
|
15
|
Folwarczny M, Otterbring T, Ares G. Sustainable food choices as an impression management strategy. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
16
|
Giménez-Sanchis A, Zhong K, Pintor A, Farina V, Besada C. Understanding Blood versus Blond Orange Consumption: A Cross-Cultural Study in Four Countries. Foods 2022; 11:foods11172686. [PMID: 36076871 PMCID: PMC9455469 DOI: 10.3390/foods11172686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to set quality objectives. This study explores different aspects that help to explain blood vs. blond orange consumption: availability and consumption habit, satisfaction attributes, facilitators and consumption barriers, consumption contexts, expectations and purchase intention. The study was conducted in China, Mexico, Spain and Italy, where citrus fruit consumers were invited to respond an online questionnaire. Our results revealed Italy as the country with the highest availability and consumption of blood oranges, followed by China, Mexico and Spain. "Liking" and "healthy properties" were the most important reasons for consumption irrespectively of orange type, but certain differences among countries were detected in secondary reasons. In all the countries, "juicy" was the most relevant attribute for consumer satisfaction, followed by flavour/taste attributes. "Aromatic" and "unfibrous" were substantial requirements for Italians and Chinese, while Spaniards attached importance to the blood oranges colour. Regarding consumption contexts, "eat with salt or chilly powder" was specific for Mexico, while "to improve health", "as a gift" or "at a restaurant" were contexts mainly cited in China. Despite taste preferences for other fruit being the main consumption barrier in all the countries for both orange types, the relevance of other barriers depended on culture and orange type. Mexican participants seemed to take a more neophobic attitude to blood oranges, while "inconvenient" was reported as a barrier for consuming blond ones in Spain and China. We conclude that blond and blood oranges can co-exist on markets at a high consumption rate, as in Italy. Specific interventions are needed in other countries because consumer attitudes to oranges, mainly blood ones, depend on culture.
Collapse
Affiliation(s)
- Adrián Giménez-Sanchis
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China
| | - Aurora Pintor
- Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco #186, Mexico City 09340, Mexico
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Cristina Besada
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
- Correspondence:
| |
Collapse
|
17
|
Cross-Cultural Differences between Italian and UK Consumer Preferences for 'Big Top' Nectarines in Relation to Cold Storage. Foods 2022; 11:foods11162424. [PMID: 36010424 PMCID: PMC9407176 DOI: 10.3390/foods11162424] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/01/2022] [Accepted: 08/06/2022] [Indexed: 12/02/2022] Open
Abstract
Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening affect texture and flavour. Here a consumer survey and hedonic testing compared the appreciation of nectarines (cv. Big Top) in Italy and at two UK sites (n = 359). Fruit was at the commercial harvest stage, or stored at 1 °C or 5 °C for seven days, then sampled after two days’ (Italy and one UK site) or four days’ (second UK site) ambient recovery. In the consumer survey, the most important factors involved in purchase decision were ripeness, texture, colour, taste and price. Named varieties were more important to Italian than UK respondents, whilst ripeness, price, taste, blemishes, aroma, and ‘best before date’ were more important in the UK. In sensory analyses, fruits at the commercial harvest stage were preferred to those stored at 1 °C. Preference for the 5 °C stored peaches depended on recovery time. Distinct clusters of peach sensorial attributes were positively or negatively linked to hedonic rating. Factors important in purchase decisions did not affect hedonic rating in the tasting.
Collapse
|
18
|
You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior. Foods 2022; 11:foods11131886. [PMID: 35804702 PMCID: PMC9265608 DOI: 10.3390/foods11131886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/18/2022] [Accepted: 06/21/2022] [Indexed: 12/04/2022] Open
Abstract
Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers’ perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends. Some of the more common theories such as individualist-collectivist, left-brain-right-brain, and convergent-divergent theories each offered their own unique insight into better understanding consumer behavior. However, these theories often focused only on niche applications or on specific aspects of cognition. More recently, the analytic-holistic cognitive style theory was developed to encompass many of these prior theoretical components and apply them to more general cognitive tendencies of individuals. Through applying the analytic-holistic theory and focusing on modern cultural psychology work, this review may allow researchers to be able to answer one of the paramount questions of sensory and consumer sciences: how and why do consumers perceive and respond to food stimuli the way that they do?
Collapse
|
19
|
Beekman TL, Seo HS. Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodle. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
20
|
Food pleasure across nations: A comparison of the drivers between Chinese and Danish populations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104493] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
21
|
Wolgamuth E, Yusuf S, Hussein A, Pasqualone A. A survey of laxoox/canjeero, a traditional Somali flatbread: production styles. JOURNAL OF ETHNIC FOODS 2022; 9:22. [PMCID: PMC9210053 DOI: 10.1186/s42779-022-00138-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 06/10/2022] [Indexed: 08/27/2023]
Abstract
Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox /canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today.
Collapse
Affiliation(s)
| | | | | | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), Food Science and Technology Unit, University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy
- Brussels Institute of Advanced Studies (BrIAS), Fellow 2021/22, Brussels, Belgium
| |
Collapse
|