1
|
Kušar A, Pravst I, Pivk Kupirovič U, Grunert KG, Kreft I, Hristov H. Consumers' Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia. Foods 2023; 12:3766. [PMID: 37893659 PMCID: PMC10606115 DOI: 10.3390/foods12203766] [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: 07/27/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers' recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The study included a conjoint experiment on a representative sample of 547 adult consumers in Slovenia. The following bread attributes: functional ingredients (chia seeds, linseed, quinoa, and Tartary buckwheat); nutritional claims (low salt, high fibre, and high protein); and other claims (organic, free from additives, flour from Slovenia, and wholegrain) were studied. The results showed the strongest relative importance for functional ingredients (a mean relative importance of 83.9%). In addition, a deeper insight into consumer preference was investigated by a recently developed modular instrument for food-related lifestyles. Latent class cluster analysis (LCA) enabled the identification of four consumer segments (uninvolved, conservative, health-conscious, and moderate) with different preferences toward selected functional ingredients, nutrition, and other claims. The results provide insights that allow for a better understanding of consumer preferences for functional ingredients and claims, and new perspectives for bread marketing to different consumer segments based on food-related lifestyles. Identifying the drivers that affect bread purchasing and consumption can support reformulation activities and product promotion in the direction of reinforcing healthier food choices.
Collapse
Affiliation(s)
- Anita Kušar
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| | - Igor Pravst
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, SI-1000 Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
| | - Urška Pivk Kupirovič
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| | - Klaus G. Grunert
- MAPP Centre, Aarhus University, Fuglesangsalle 4 Allé 10, 8210 Aarhus V, Denmark;
- School of Marketing and Communication, University of Vaasa, Wolffintie 34, 65200 Vaasa, Finland
| | - Ivan Kreft
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| | - Hristo Hristov
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| |
Collapse
|
2
|
Cankurtaran-Kömürcü T, Bilgiçli N. Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread (Usage of germinated ancient wheat in breadmaking). INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
3
|
Dunteman AN, Lee SY. Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking. J Food Sci 2023; 88:417-429. [PMID: 36469023 PMCID: PMC10107793 DOI: 10.1111/1750-3841.16395] [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: 05/19/2022] [Revised: 09/13/2022] [Accepted: 11/01/2022] [Indexed: 12/12/2022]
Abstract
Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short- and long-term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of this research was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy-eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA's long-term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full-sodium bread demonstrating the feasibility of producing acceptable reduced-sodium breads. Future research characterizing the predominant sensory attributes of full-sodium and reduced-sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. Practical Application: The findings of our study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of hypertension and subsequently heart attacks and stroke for the American population.
Collapse
Affiliation(s)
- Aubrey N Dunteman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| |
Collapse
|
4
|
Godden E, Thornton L, Avramova Y, Dens N. High hopes for front-of-pack (FOP) nutrition labels? A conjoint analysis on the trade-offs between a FOP label, nutrition claims, brand and price for different consumer segments. Appetite 2023; 180:106356. [PMID: 36309232 DOI: 10.1016/j.appet.2022.106356] [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: 08/08/2022] [Revised: 10/13/2022] [Accepted: 10/21/2022] [Indexed: 12/15/2022]
Abstract
An increasing number of studies investigate the effect of front-of-pack (FOP) nutrition labels on consumer choice without considering differences in consumer preferences for product attributes. This study used a choice-based conjoint analysis to test consumers' preferences for four product attributes (5 levels of a FOP nutrition label, absence/presence of a nutrition claim, brand (unfamiliar, private label or premium) and 5 levels of price) when they coexist (n = 1156). As the consumer preferences showed distinct patterns (multimodality), consumers were subsequently clustered based on how a FOP nutrition label (Nutri-Score) influenced their food choices. Three consumer segments were identified, each valuing the Nutri-Score label differently. The label effectively seems to nudge one segment toward healthier choices (n = 456), while in contrast, another segment is unexpectedly steered toward unhealthier food choices by the label (n = 343). The third segment is only consistently nudged by the FOP label's extremes (n = 357). The segments also differ in their preferences for other product attributes (brand and price), health involvement, and self-reported understanding and use of the Nutri-Score, but not in the measured socio-demographic variables (age, sex, education, social class), dieting or smoking habits. In summary, consumers vary in their food label preferences, and studies that pool consumers may fail to capture these nuances, leading to biased results. This study shows that FOP labels do not steer all consumers toward healthier choices and may even have adverse effects for some. This suggests combining different policies and marketing strategies to reach all consumer segments.
Collapse
Affiliation(s)
- Elke Godden
- Faculty of Business and Economics, Department of Marketing, University of Antwerp, Belgium, Prinsstraat 13, 2000, Antwerp, Belgium.
| | - Lukar Thornton
- Faculty of Business and Economics, Department of Marketing, University of Antwerp, Belgium, Prinsstraat 13, 2000, Antwerp, Belgium.
| | - Yana Avramova
- Faculty of Business and Economics, Department of Marketing, University of Antwerp, Belgium, Prinsstraat 13, 2000, Antwerp, Belgium.
| | - Nathalie Dens
- Faculty of Business and Economics, Department of Marketing, University of Antwerp, Belgium, Prinsstraat 13, 2000, Antwerp, Belgium.
| |
Collapse
|
5
|
Pashaei M, Zare L, Khalili Sadrabad E, Hosseini Sharif Abad A, Mollakhalili-Meybodi N, Abedi AS. The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4141-4151. [PMID: 36193481 PMCID: PMC9525553 DOI: 10.1007/s13197-021-05263-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 05/31/2023]
Abstract
Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization and World Health Organization. Consequently, its salt reduction is considerably important to postpone adverse effects induced by sodium. Salt is used in wheat bread as a technological and sensory improver. Different salt reduction strategies (e.g. sodium free mineral salts, hollow salts, uneven salt distribution, amino acids and plant based salt boosters) had been assessed to reduce the sodium content in wheat bread. Despite their potential efficiency to partially imitate the technological and sensorial characteristics of salt in wheat breads, challenges also existed which may restrict their consumption level. Considering the importance of wheat bread in our daily diet, its high sodium content and the critical role of salt in its technological characteristics this study is aimed to review the influence of different salt reduction strategies in wheat bread from technological perspective.
Collapse
Affiliation(s)
- Mitra Pashaei
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Zare
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Elham Khalili Sadrabad
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | | | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Abdol-Samad Abedi
- Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, 46, West Arghavan St., Farahzadi Blvd., ShahrakQods, P.O. Box 19395-4741, Tehran, 1981619573 Iran
| |
Collapse
|
6
|
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
7
|
Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
| | | |
Collapse
|
8
|
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies. Foods 2022; 11:foods11030319. [PMID: 35159469 PMCID: PMC8834264 DOI: 10.3390/foods11030319] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 02/04/2023] Open
Abstract
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.
Collapse
|
9
|
Pereira QD, Kwiatkowski A, Munhoz CL, Porto RS, Costa CS, Curvo LRV, Diemer O. Pantanal’s fish native meatballs has the nutritional values increased with the use of pequi in its recipe. ACTA SCIENTIARUM: ANIMAL SCIENCES 2021. [DOI: 10.4025/actascianimsci.v44i1.53516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The study aimed to evaluate whether the addition of pequi increases the nutritional value of meatballs made with piranha and pacu fillets. Piranhas were obtained from the colony of fishermen; pacu with the fish farmer and the pequis were collected in nature. Fish were filleted and triturated, and the resulting masses were used to prepare 4 types of meatballs: piranha fillet with 2.0% pequi pulp, piranha fillet without pequi pulp, pacu fillet with with 2.0% pequi pulp, and pacu fillet without pequi pulp. After preparation, acceptance, purchase intention and frequency of consumption were evaluated with untrained tasters. Chemical composition parameters evaluated were crude protein, lipids, ash, moisture, carotenoids and antioxidant activity. Results of acceptability for all formulations were similar. The chemical composition of piranha meatballs presented differences (p < 0.05) for lipids and carotenoids. Pacu meatballs showed no difference (p > 0.05) for moisture, carotenoids, and antioxidant activity. The addition of pequi did not alter the organoleptic characteristics, however increased the nutritional values, therefore, it can add value to the product to be marketed and be more nutritionally attractive to the consumer.
Collapse
|
10
|
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production. Sci Rep 2021; 11:19129. [PMID: 34580334 PMCID: PMC8476621 DOI: 10.1038/s41598-021-98341-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 09/06/2021] [Indexed: 11/17/2022] Open
Abstract
The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.
Collapse
|
11
|
Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Mureşan V, Pop CR, Chiş MS, Man SM, Filip MR, Onica BM, Alexa E, Vişan VG, Muste S. Hemp ( Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product. PLANTS 2021; 10:plants10081558. [PMID: 34451603 PMCID: PMC8398023 DOI: 10.3390/plants10081558] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022]
Abstract
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.
Collapse
Affiliation(s)
- Iulian Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Vlad Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Maria Simona Chiş
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Simona Maria Man
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Miuţa Rafila Filip
- Department of Polymer Composites, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Vasile-Gheorghe Vişan
- Department of Chemistry and Biochemistry, Faculty of Animal Science (zootehnie) and Biotechnologie Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| |
Collapse
|
12
|
Hernández‐Espinosa N, Guzmán C, Morales‐Dorantes AS, Crespo‐Herrera L, Mondal S, Singh R, Ibba MI. Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations. Cereal Chem 2021. [DOI: 10.1002/cche.10457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Carlos Guzmán
- Departamento de Genética Escuela Técnica Superior de Ingeniería Agronómica y de Montes Universidad de Córdoba Córdoba Spain
| | | | - Leonardo Crespo‐Herrera
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Suchismita Mondal
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Ravi Singh
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Maria Itria Ibba
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| |
Collapse
|
13
|
Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.
Collapse
|
14
|
Miklavec K, Hribar M, Kušar A, Pravst I. Heart Images on Food Labels: A Health Claim or Not? Foods 2021; 10:foods10030643. [PMID: 33803706 PMCID: PMC8002900 DOI: 10.3390/foods10030643] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 03/09/2021] [Accepted: 03/15/2021] [Indexed: 12/17/2022] Open
Abstract
Health claims on food labels are used by food manufacturers to inform consumers about the health effects of a product, and such claims can have notable effects on consumer preferences. According to regulatory definitions, health claims can be either worded or presented as images, but it is not clear under which conditions an image on a food label should be considered a health claim. This question has important practical implications, as the use of health claims is strictly regulated. The objective of this study was to determine how commonly images of the heart are used on food labels, and to investigate consumers’ perceptions of products labelled with heart images, using different degrees of health relationships. Both a food supply study (N = 10,573 foods) and experiments with consumers (N = 1000) were performed in Slovenia. The use of heart imagery on food products was very common (9%). The consumer study was conducted using a web panel. Structure of the study population was comparable with Slovenian adult population (18–65 years), according to gender and age. The questionnaire was split into conjoint analysis with constructed elements, a choice-based task with real-life elements and a consumers’ association task. The experiments showed that a heart image as part of the brand name itself—without an additional (worded) health claim—did not cause most consumers to relate it to health. However, consumers tended to strongly relate an image of the heart as part of a brand with health benefits, where the image was accompanied by a worded health claim or if the heart image was designed specifically to imply health benefits. We can conclude that the use of heart images was very common on food products, but references to health were less common. Without a health-related context, heart images could not be considered as a health claim.
Collapse
Affiliation(s)
- Krista Miklavec
- Nutrition and Public Health Research Group, Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (K.M.); (M.H.); (A.K.)
| | - Maša Hribar
- Nutrition and Public Health Research Group, Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (K.M.); (M.H.); (A.K.)
| | - Anita Kušar
- Nutrition and Public Health Research Group, Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (K.M.); (M.H.); (A.K.)
| | - Igor Pravst
- Nutrition and Public Health Research Group, Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (K.M.); (M.H.); (A.K.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
- VIST–Higher School of Applied Sciences, Gerbičeva cesta 51A, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-590-68871; Fax: +386-310-07981
| |
Collapse
|
15
|
Zheng Y, Tang L, Yu M, Li T, Song H, Li P, Li K, Xiong J. Fractionation and identification of salty peptides from yeast extract. Journal of Food Science and Technology 2021; 58:1199-1208. [PMID: 33678901 DOI: 10.1007/s13197-020-04836-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 11/26/2022]
Abstract
Abstract Salty taste is an important sensory attribute in many foods, which stimulates the appetite. But high-salt diets bring many health risks, and salty alternatives should be explored to solve this problem. The salt-reducing agents may impart new odors in food. Therefore, the research should focus on developing a novel agent, which would replace the salt without affecting the taste of the food. Generally, some yeast extracts taste salty and can be used for replacing salts in foods without imparting any additional odor. In this study, we fractionated salty peptides from FA31 (Angel Yeast) by ultrafiltration, gel permeation chromatography, preparative liquid chromatography (pre-HPLC), with the combination of sensory evaluation, and the peptide sequence was identified by ESI-Q-TOF LC/MS as Asp-Asp, Glu-Asp, Asp-Asp-Asp, Ser-Pro-Glu, and Phe-Ile. Graphic abstract
Collapse
Affiliation(s)
- Yingying Zheng
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Long Tang
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Mingguang Yu
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Ting Li
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Huanlu Song
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Pei Li
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| | - Ku Li
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| | - Jian Xiong
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| |
Collapse
|
16
|
Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre. Foods 2021; 10:foods10030499. [PMID: 33652587 PMCID: PMC7996809 DOI: 10.3390/foods10030499] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022] Open
Abstract
The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers' response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground. APF is high in carbohydrates (47.47%) and fibre (38.48%), and it was used to partially substitute wheat flour and sugar in a cake premix. Acceptability, health, and nutrition questions were evaluated with and without information in terms of regular and fibre-enriched cake. The regular cake score was not affected by information, while the enriched cake's score increased with information. Three clusters were identified. Cluster 1 (29%) showed high liking scores for regular cake, cluster 2 (31%) for the fibre-enriched cake, and cluster 3 (40%) showed similar liking for both. Consumers described the samples and ideal cake using a check-all-that-apply (CATA) questionnaire. Penalty analyses explained differences in acceptability among consumers. Healthiness, tastiness, and fibre content were the main reasons to buy the enriched cake for cluster 2; taste for consumers in cluster 1; and healthiness and taste for consumers in cluster 3. APF as a functional ingredient may be a consumers' choice as a sustainable use of apple pomace.
Collapse
|
17
|
Zhang J, Zhai L, Osewe M, Liu A. Analysis of Factors Influencing Food Nutritional Labels Use in Nanjing, China. Foods 2020; 9:foods9121796. [PMID: 33287197 PMCID: PMC7761705 DOI: 10.3390/foods9121796] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/28/2020] [Accepted: 11/30/2020] [Indexed: 11/16/2022] Open
Abstract
A correct use of food nutrition la bels benefits consumers in pursuing balanced diets. As a result, we conducted interviews in Nanjing, China and randomly sampled 427 respondents. Further, we used both descriptive statistics and binary logistic regression to assess their perception of food nutrition label use. The results indicated that the current situation is not ideal in Nanjing. Only 7.26% of respondents use labeling consistently. Data on purchasing experience, comprehension, nutritional value, work sector, chronic disease, diet awareness, nutritional knowledge, and age were statistically significant. Conversely, taste and primary shopper categories negatively influenced food nutrition label use. In light of the above results, we propose policy recommendations to promote consumers' use of food nutrition labels. These are also beneficial in improving diet and relieving chronic diseases.
Collapse
Affiliation(s)
- Jing Zhang
- College of Economics & Management, Nanjing Agricultural University, Nanjing 210014, China; (J.Z.); (L.Z.); (M.O.)
| | - Liangliang Zhai
- College of Economics & Management, Nanjing Agricultural University, Nanjing 210014, China; (J.Z.); (L.Z.); (M.O.)
| | - Maurice Osewe
- College of Economics & Management, Nanjing Agricultural University, Nanjing 210014, China; (J.Z.); (L.Z.); (M.O.)
| | - Aijun Liu
- College of Economics & Management, Nanjing Agricultural University, Nanjing 210014, China; (J.Z.); (L.Z.); (M.O.)
- China Center for Food Security Studies, Nanjing Agricultural University, Nanjing 210014, China
- Correspondence:
| |
Collapse
|
18
|
Ballco P, Jurado F, Gracia A. Do health claims add value to nutritional claims? Evidence from a close-to-real experiment on breakfast biscuits. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103968] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
19
|
Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186244] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.
Collapse
|
20
|
Schweinberger CM, Sebben JA, Schultz PH, Trierweiler JO, Trierweiler LF. Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14658] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
| | - Juliano Antônio Sebben
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | - Pedro Henrique Schultz
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | - Jorge Otávio Trierweiler
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | | |
Collapse
|
21
|
Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020; 9:foods9091172. [PMID: 32854256 PMCID: PMC7554791 DOI: 10.3390/foods9091172] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 11/17/2022] Open
Abstract
Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.
Collapse
|
22
|
Bryła P. Selected Predictors of the Importance Attached to Salt Content Information on the Food Packaging (a Study among Polish Consumers). Nutrients 2020; 12:nu12020293. [PMID: 31978975 PMCID: PMC7070683 DOI: 10.3390/nu12020293] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/11/2020] [Accepted: 01/19/2020] [Indexed: 01/31/2023] Open
Abstract
This paper aims to identify selected antecedents of the importance attached to salt content information (ISCI) placed on food labels, on the basis of a representative survey of 1051 Polish consumers. The study was conducted with the use of the CAWI (Computer Assisted Web Interviews) method in 2018. Quota sampling was applied with reference to the following five criteria: sex, age, education, place of living (urban and rural areas), and region. In a multiple regression model, ISCI depends on the respondent’s: sex, age, evaluation of the quantity of nutrition claims, importance attached to nutrition claims, willingness to pay a price premium for products with nutrition claims, attention paid to health and nutrition claims, agreeing with the opinion that unreliable nutrition claims are a serious problem, evaluation of healthiness of one’s diet, self-rated knowledge about healthy nutrition, buying organic food, and reading front-of-package (FOP) labels during and after the purchase. The strongest effects on the importance attached to salt content information on the food packaging were displayed by the importance of nutrition claims, attention paid to nutrition and health claims, respondent’s age, FOP label reading at home, and agreeing that the use of unreliable nutrition claims is a serious problem.
Collapse
Affiliation(s)
- Paweł Bryła
- Department of International Marketing and Retailing, Faculty of International and Political Studies, University of Lodz, Narutowicza 59a, 90-131 Lodz, Poland
| |
Collapse
|
23
|
Carocho M, Morales P, Ciudad-Mulero M, Fernández-Ruiz V, Ferreira E, Heleno S, Rodrigues P, Barros L, Ferreira ICFR. Comparison of different bread types: Chemical and physical parameters. Food Chem 2019; 310:125954. [PMID: 31841942 DOI: 10.1016/j.foodchem.2019.125954] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 11/24/2019] [Accepted: 11/24/2019] [Indexed: 01/02/2023]
Abstract
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
Collapse
Affiliation(s)
- Márcio Carocho
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Elisabete Ferreira
- M. Ferreira & Filhas, LDA, Av. Do Sabor, n° 2, Gimonde, 5300-553 Bragança, Portugal
| | - Sandrina Heleno
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| |
Collapse
|