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Machado-Oliveira MC, Rodrigues H, Bisconsin-Junior A, Camillo GHTA, Sierra H, Alegbeleye O, Gomez-Corona C, Micetic-Turk D, Paucar-Menacho LM, Chincha AAIA, Gomez-Zavaglia A, Galmarini MV, Neetoo SH, Sant'Ana AS. The role of culture in the representation of probiotic foods. Food Res Int 2024; 194:114859. [PMID: 39232504 DOI: 10.1016/j.foodres.2024.114859] [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: 10/02/2023] [Revised: 07/21/2024] [Accepted: 07/29/2024] [Indexed: 09/06/2024]
Abstract
Functional foods, and specifically probiotics, are important products present in retail worldwide. Probiotics comprise "live microorganisms that, when administered in adequate amounts, can confer a health benefit on the host". This study aimed to investigate the effect of culture on probiotic foods social representation. A total of 818 consumers from seven countries (Argentina, Brazil, Honduras, Mauritius, Mexico, Peru, and Slovenia) participated in the study. A free word association task was performed with the inductor term "probiotic food," followed by lemmatization, categorization, and prototypical analysis of the social representation. The results indicated that the term health was common in all countries studied, as well as other positive aspects such as benefits, well-being, and functional foods. This study helped to shed light and better understand the role of culture in the social representation of probiotics.
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Affiliation(s)
| | - Heber Rodrigues
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Antonio Bisconsin-Junior
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Gustavo H T A Camillo
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Héctor Sierra
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Oluwadara Alegbeleye
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Carlos Gomez-Corona
- Human Insights Department, Taste, Texture, and Health BU. dsm-firmenich, Neuilly-sur-Seine, France
| | | | - Luz Maria Paucar-Menacho
- Departamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru
| | - Alexandra A I A Chincha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Andrea Gomez-Zavaglia
- Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA), UNLP, La Plata, Buenos Aires, Argentina
| | - Mara Virginia Galmarini
- Facultad de Ciencias Agrarias, Universidad Católica Argentina, Ciudad de Buenos Aires, Argentina
| | - Swaleha Hudaa Neetoo
- Departament of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Réduit, Moka, Mauritius
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
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2
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Chen J, Xu A, Tang D, Zheng M. Divergence and convergence: a cross-generational study on local food consumption. Sci Rep 2024; 14:13463. [PMID: 38862606 PMCID: PMC11167025 DOI: 10.1038/s41598-024-64284-1] [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: 03/11/2024] [Accepted: 06/06/2024] [Indexed: 06/13/2024] Open
Abstract
In the context of the expanding local food market, grasping the evolutionary trajectory of consumer purchasing behavior is crucial for understanding market dynamics. This study adopts a cross-generational perspective to delve into and elucidate the similarities and differences in local food consumption behaviors between Gen Z and Gen Y. Through the analysis of online survey data from 251 individuals of Gen Z and 319 of Gen Y and utilizing the Theory of Planned Behavior as a theoretical framework, and the study identifies eight key variables. The findings reveal that while Gen Z and Gen Y exhibit a range of common characteristics in their choice of local food,including attention to word of mouth, health consciousness, subjective norms, perceived behavioral control, and attitude.there is a significant divergence in their motivating factors for purchasing. Specifically, convenience is the primary driver for Gen Z when selecting local food; conversely, price is the decisive factor in the decision-making process of Gen Y. By unveiling these significant differences and similarities, the research offers significant understanding beneficial to the food sector, particularly in formulating market strategies targeted at different generations.
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Affiliation(s)
- Jianhong Chen
- College of Rural Revitalization, Fujian Agriculture and Forestry University, Shangxiadian Street 15, Fuzhou, 350002, Fujian, China
| | - Anxin Xu
- College of Journalism and Communication, Minjiang University, Xiyuangong Road 200, Fuzhou, 350108, Fujian, China.
| | - Decong Tang
- College of Economics and Management, Fujian Agriculture and Forestry University, Shangxiadian Street 15, Fuzhou, 350002, Fujian, China
| | - Manhua Zheng
- College of Economics and Management, Fujian Agriculture and Forestry University, Shangxiadian Street 15, Fuzhou, 350002, Fujian, China.
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3
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Silva-Paz RJ, Silva-Lizárraga RR, Jamanca-Gonzales NC, Eccoña-Sota A. Evaluation of the physicochemical and sensory characteristics of gluten-free cookies. Front Nutr 2024; 10:1304117. [PMID: 38249607 PMCID: PMC10796577 DOI: 10.3389/fnut.2023.1304117] [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: 09/28/2023] [Accepted: 11/29/2023] [Indexed: 01/23/2024] Open
Abstract
The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran's Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as "I like them." Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.
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Affiliation(s)
- Reynaldo J. Silva-Paz
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
| | - Roxana R. Silva-Lizárraga
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
| | - Nicodemo C. Jamanca-Gonzales
- Departamento de Ingeniería – Escuela de Ingeniería en Industrias Alimentarias, Universidad Nacional de Barranca, Lima, Peru
| | - Amparo Eccoña-Sota
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
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4
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Changes in eating quality of Chinese braised beef produced from three different muscles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100584] [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: 11/20/2022]
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5
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Meiselman H, Jaeger S, Carr B, Churchill A. Approaching 100 years of Sensory and Consumer Science: Developments and ongoing issues. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104614] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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6
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Mulier L, Meersseman E, Vermeir I, Slabbinck H. Food on the Move: The Impact of Implied Motion in Pictures on Food Perceptions through Anticipated Pleasure of Consumption. Foods 2021; 10:2194. [PMID: 34574303 PMCID: PMC8469261 DOI: 10.3390/foods10092194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/07/2021] [Accepted: 09/14/2021] [Indexed: 11/23/2022] Open
Abstract
To tackle obesity, upgrading the image of healthy food is increasingly relevant. Rather than focusing on long-term benefits, an effective way to promote healthy food consumption through visual advertising is to increase its pleasure perception. We investigate whether implied motion, a popular trend in food pictures, affects food perceptions through anticipated consumption pleasure. Prior research shows that motion affects food perceptions, but these studies focused on limited food categories, using experiments with a single food stimulus, and mainly showing unhealthy food effects. Therefore, we aim to (1) replicate prior findings on the effects of food in motion on appeal, tastiness, healthiness, and freshness perceptions; (2) examine whether these effects differ for healthy and unhealthy food; and (3) investigate whether anticipated pleasure of consumption drives the effects of implied motion on food perceptions. Three between-subjects experiments (N = 626) reveal no evidence for the effectiveness of motion (vs. no motion) across a large variety of food products. We further show no differential effects for healthy versus unhealthy foods. Moreover, implied motion does not increase appeal or taste perceptions through anticipated pleasure. Considering the current replication crisis, these findings provide more nuanced insights into the effectiveness of motion in visual food advertising.
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Affiliation(s)
- Lana Mulier
- Department of Marketing, Innovation and Organisation, Faculty of Economics and Business Administration, Ghent University, 9000 Ghent, Belgium; (E.M.); (I.V.); (H.S.)
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Dery EK, Carey EE, Ssali RT, Low JW, Johanningsmeier SD, Oduro I, Boakye A, Omodamiro RM, Yusuf HL. Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. Int J Food Sci Technol 2021; 56:1419-1431. [PMID: 33776243 PMCID: PMC7984081 DOI: 10.1111/ijfs.14847] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Accepted: 10/06/2020] [Indexed: 11/28/2022]
Abstract
Prepared foods are increasing in popularity in West Africa alongside rapid urbanisation. Growing demand for fried products calls for targeted breeding efforts to meet consumer needs, but little is known regarding consumer preferences. This research identified the sensory attributes of fried sweetpotato preferred by different consumer groups using a combination of consumer acceptance testing and descriptive sensory analysis. Market and community surveys identified three consumer segments in Ghana and Nigeria with contrasting preferences for fried sweetpotato sensory attributes. One group preferred crispy, crunchy, mealy and sweet fried sweetpotato; another preferred characteristic yam flavour and dry texture; and the third preferred uniform orange colour appearance, ripe plantain flavour and palm nutty flavour. Such consumer segmentation can help emerging West African fried sweetpotato industries identify target markets and provides valuable information to breeders, growers and retailers to prioritise attributes in their breeding, growing or product sourcing decisions.
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Affiliation(s)
- Eric K. Dery
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyUPO PMBKumasiGhana
- International Potato Center (CIP)Box 38785Femusua, KumasiGhana
| | - Edward E. Carey
- International Potato Center (CIP)Box 38785Femusua, KumasiGhana
| | - Reuben T. Ssali
- International Potato Center (CIP)Box 38785Femusua, KumasiGhana
| | - Jan W. Low
- International Potato Center (CIP)Box 25171Nairobi00603Kenya
| | - Suzanne D. Johanningsmeier
- Agricultural Research Service, Southeast Area Food Science and Market Quality & Handling Research UnitUnited States Department of Agriculture (USDA)RaleighNCUSA
| | - Ibok Oduro
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyUPO PMBKumasiGhana
| | - Abena Boakye
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyUPO PMBKumasiGhana
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8
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In the eye of the beholder: Expected and actual liking for apples with visual imperfections. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104065] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Gu X, Feng L, Zhu J, Li Y, Tu K, Dong Q, Pan L. Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures. Meat Sci 2020; 171:108282. [PMID: 32858421 DOI: 10.1016/j.meatsci.2020.108282] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/29/2020] [Accepted: 08/15/2020] [Indexed: 11/20/2022]
Abstract
Pseudomonas have a faster growth rate over other bacteria in chilled meat under aerobic conditions. A non-destructive method for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures using gas sensors was presented in our work. Based on selected gas sensor data, the first-order kinetic equations (Gompertz and Logistic Functions) combined with the secondary model (Square-root Function) effectively simulated Pseudomonas growth in pork at different temperatures with R2 and RMSE values of 0.71-0.97 and 0.27-0.84, respectively. Additionally, these models showed high accuracy with correlation coefficients greater than 0.90, in addition to several individual accuracy values. Furthermore, HS-SPME/GC-MS results demonstrated the presence of identified key volatiles in samples inoculated with Pseudomonas, including three amine compounds (mercaptamine, 1-octanamine and 1-heptadecanamine), phenol and indole. Our work showed that gas sensors are a rapid, easy and non-destructive method with acceptable feasibility in modelling the dynamic growth of spoilage microorganisms in meat.
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Affiliation(s)
- Xinzhe Gu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Li Feng
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Jingyi Zhu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Yue Li
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, 516 Jun Gong Rd., Shanghai 200093, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China.
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10
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Aschemann-Witzel J, Ares G, Thøgersen J, Monteleone E. A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.021] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Rojas-Rivas E, Espinoza-Ortega A, Martínez-García CG, Moctezuma-Pérez S, Thomé-Ortiz H. Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique. J SENS STUD 2018. [DOI: 10.1111/joss.12439] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Edgar Rojas-Rivas
- Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México; Toluca Estado de México Mexico
| | - Angélica Espinoza-Ortega
- Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México; Toluca Estado de México Mexico
| | - Carlos G. Martínez-García
- Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México; Toluca Estado de México Mexico
| | - Sergio Moctezuma-Pérez
- Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México; Toluca Estado de México Mexico
| | - Humberto Thomé-Ortiz
- Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México; Toluca Estado de México Mexico
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12
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Guerrero A, Sañudo C, Campo MDM, Olleta JL, Muela E, Macedo RMG, Macedo FAF. Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations. Foods 2018; 7:E89. [PMID: 29891758 PMCID: PMC6025288 DOI: 10.3390/foods7060089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 05/30/2018] [Accepted: 06/01/2018] [Indexed: 11/16/2022] Open
Abstract
Dry cured meat—‘cecina’—is a traditional, although not well-known, dry product that could add value to cull ewes. Because of this, the aim of the study was to assess consumer acceptability of ‘cecina’ from cull ewes finished with different levels of linseed (5, 10 or 15%) for different periods before slaughtering (30, 50 or 70 days). One hundred and fifty consumers evaluated colour acceptability, fatness and odour, flavour and overall acceptability of ‘cecina’ from those 9 treatments. Additionally, habits of consumption of cured products and preferences for different species and willingness to pay for ‘cecina’ were investigated. Linseed supplementation was identified as the most important factor for sensorial attributes (p < 0.01), with the preferred ‘cecina’ being that with 5% and 10% supplementation. Feeding duration only modified the fatness acceptability (p < 0.01). ‘Cecina’ from small ruminants is a product consumed occasionally by the majority of participants; however, it presented an adequate overall acceptability. Consequently, elaborating ‘cecina’ would be a feasible strategy to improve the income of farmers.
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Affiliation(s)
- Ana Guerrero
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Carlos Sañudo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - María Del Mar Campo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Jose Luis Olleta
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Erica Muela
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Rosa M G Macedo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
- Department of Animal Science, Universidade Federal, de Sergipe, Cidade Universitária, 49100-000 São Cristovão, Brazil.
| | - Francisco A F Macedo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
- Department of Animal Science, Universidade Federal, de Sergipe, Cidade Universitária, 49100-000 São Cristovão, Brazil.
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13
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Lagast S, De Steur H, Schouteten JJ, Gellynck X. A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. Int J Food Sci Nutr 2017; 69:344-357. [PMID: 28805091 DOI: 10.1080/09637486.2017.1362689] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.
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Affiliation(s)
- Sofie Lagast
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Hans De Steur
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Joachim J Schouteten
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Xavier Gellynck
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
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14
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Monteleone E, Spinelli S, Dinnella C, Endrizzi I, Laureati M, Pagliarini E, Sinesio F, Gasperi F, Torri L, Aprea E, Bailetti L, Bendini A, Braghieri A, Cattaneo C, Cliceri D, Condelli N, Cravero M, Del Caro A, Di Monaco R, Drago S, Favotto S, Fusi R, Galassi L, Gallina Toschi T, Garavaldi A, Gasparini P, Gatti E, Masi C, Mazzaglia A, Moneta E, Piasentier E, Piochi M, Pirastu N, Predieri S, Robino A, Russo F, Tesini F. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.02.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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15
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Granato D, Nunes DS, Barba FJ. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.12.010] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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16
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Jaeger S, Hort J, Porcherot C, Ares G, Pecore S, MacFie H. Future directions in sensory and consumer science: Four perspectives and audience voting. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.03.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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