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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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2
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Vanhatalo S, Lappi J, Rantala J, Farooq A, Sand A, Raisamo R, Sozer N. Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation. Appetite 2024; 194:107171. [PMID: 38113985 DOI: 10.1016/j.appet.2023.107171] [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: 06/27/2023] [Revised: 11/22/2023] [Accepted: 12/13/2023] [Indexed: 12/21/2023]
Abstract
Little is known about how plant-based products influence satiation compared to corresponding meat-based products. As augmented reality (AR) intensifies sensory experiences, it was hypothesized to improve satiation. This study compared satiation between intake of meatballs and plant-based balls and plant-based balls intensified with AR for visual, olfactory, and haptic sensory properties. Intake order of the meatballs, plant-based balls, and augmented plant-based balls, eaten on separate days, was randomized. Satiation was measured from twenty-eight non-obese adults as ad libitum intake of the balls and extra snacks, and as subjective appetite sensations. Liking and wanting to eat the products were also investigated. There were no differences between the products in satiation. Before tasting the augmented plant-based balls were less liked than the meatballs (p = 0.002) or plant-based balls (p = 0.046), but after eating the first ball or eating the ad libitum number of balls the differences in liking disappeared. Wanting evaluations were similar for each product and decreased during eating (p < 0.001). A group of participants susceptible to AR was found (n = 11), described by decreased intake when augmentation was applied. Among the sub-group, wanting to eat the augmented balls was lower before tasting (p = 0.019) and after eating the first ball (p = 0.002) and appetite was less suppressed after eating the balls ad libitum (p = 0.01), when compared to non-susceptible participants. We conclude that meatballs and plant-based balls were equal in inducing satiation, and multisensory augmentation did not influence satiation. However, the augmentation decreased liking evaluations before tasting. Further studies are needed to explore differences between consumer groups in susceptibility to augmentation.
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Affiliation(s)
- Saara Vanhatalo
- VTT Technical Research Centre of Finland Ltd., Tekniikantie 21, P.O. Box 1000, 02044, Finland.
| | - Jenni Lappi
- VTT Technical Research Centre of Finland Ltd., Microkatu 1, P.O. Box 1199, 70211, Kuopio, Finland.
| | - Jussi Rantala
- TAUCHI Research Center, Faculty of Information Technology and Communication Sciences, Tampere University, FI-33014, Finland.
| | - Ahmed Farooq
- TAUCHI Research Center, Faculty of Information Technology and Communication Sciences, Tampere University, FI-33014, Finland.
| | - Antti Sand
- TAUCHI Research Center, Faculty of Information Technology and Communication Sciences, Tampere University, FI-33014, Finland.
| | - Roope Raisamo
- TAUCHI Research Center, Faculty of Information Technology and Communication Sciences, Tampere University, FI-33014, Finland.
| | - Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Tekniikantie 21, P.O. Box 1000, 02044, Finland.
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Alba-Martínez J, Alcañiz M, Martínez-Monzó J, Cunha LM, García-Segovia P. Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes. Food Res Int 2024; 179:114019. [PMID: 38342540 DOI: 10.1016/j.foodres.2024.114019] [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: 07/31/2023] [Revised: 01/07/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Visual assessment triggers physiological, emotional, and cognitive responses in consumer behavior. This confluence of signals can be influenced by context, which plays a crucial role in eating behavior. The strategies used to evoke scenarios that enhance ecological validity in sensory experiences have evolved in the last years to include immersive technologies and virtual reality (VR) to simulate the complexity of the real world and predict consumer preferences. This study explored VR's effect on visual liking and hedonic responses of five virtual cakes in two virtual contexts designed with advanced 3D modeling and photogrammetry techniques to ensure high realism and immersion. Although the virtual contexts themselves did not impact liking ratings, the variables "context-cake," "age," and "subjective hunger" had a significant effect on the visual liking of cakes. A Check-All-That-Apply (CATA) questionnaire showed significant differences in responses for various terms related to the intrinsic and extrinsic characteristics of the five cakes. Finally, the internal preference map separated two consumer patterns of visual liking: traditional versus innovative.
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Affiliation(s)
- Jose Alba-Martínez
- i-Food, FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Mariano Alcañiz
- LabLENI, Htech/LabLENI, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- i-Food, FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Luís M Cunha
- GreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Rua da Agrária 747, 4485-646 Vairão, Portugal
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Rakha A, Mehak F, Shabbir MA, Arslan M, Ranjha MMAN, Ahmed W, Socol CT, Rusu AV, Hassoun A, Aadil RM. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Front Nutr 2022; 9:1002619. [PMID: 36225863 PMCID: PMC9549911 DOI: 10.3389/fnut.2022.1002619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.
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Affiliation(s)
- Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Fakiha Mehak
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Asim Shabbir
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Waqar Ahmed
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Rana Muhammad Aadil
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Curti CA, Lotufo-Haddad AM, Vinderola G, Ramon AN, Goldner MC, Costa Antunes AE. Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins? J Dairy Sci 2022; 105:8782-8791. [PMID: 36114056 DOI: 10.3168/jds.2021-21734] [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: 12/20/2021] [Accepted: 06/16/2022] [Indexed: 11/19/2022]
Abstract
This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about "satiety" as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as "fullness," "satisfied," and snacks to eat "on the go," and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products.
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Affiliation(s)
- Carolina Antonela Curti
- Instituto de Investigación para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI-CONICET), Universidad Nacional de Salta, Salta, Argentina, PC 4400.
| | - Agustina Marcela Lotufo-Haddad
- Instituto de Investigación para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI-CONICET), Universidad Nacional de Salta, Salta, Argentina, PC 4400; Instituto de Investigaciones Sensoriales de Alimentos (IISA), Facultad de Ciencias de la Salud, Universidad Nacional de Salta, (4400) Salta, Argentina, PC 4400
| | - Gabriel Vinderola
- Instituto de Lactología Industrial, Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-CONICET), Universidad Nacional Del Litoral, Santa Fe, Argentina, PC 3000
| | - Adriana Noemí Ramon
- Instituto de Investigación para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI-CONICET), Universidad Nacional de Salta, Salta, Argentina, PC 4400
| | - María Cristina Goldner
- Instituto de Investigación para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI-CONICET), Universidad Nacional de Salta, Salta, Argentina, PC 4400; Instituto de Investigaciones Sensoriales de Alimentos (IISA), Facultad de Ciencias de la Salud, Universidad Nacional de Salta, (4400) Salta, Argentina, PC 4400
| | - Adriane Elisabete Costa Antunes
- Laboratório de Lácteos, Probióticos e Prebióticos, Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), Limeira, Brazil, PC 13484-350
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Rojas-Rivas E, Espinoza-Ortega A, Thomé-Ortiz H, Cuffia F. More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications. Food Res Int 2022; 156:111124. [DOI: 10.1016/j.foodres.2022.111124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 01/05/2023]
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7
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Riquelme N, Robert P, Arancibia C. Understanding older people perceptions about desserts using word association and sorting task methodologies. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104423] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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8
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Heerschop SN, Biesbroek S, Boshuizen HC, van't Veer P. Low Meat Consumption in the Netherlands Is Associated With Higher Intake of Fish, Nuts, Seeds, Cheese, Sweets, and Snacks: Results From a Two-Part Model. Front Nutr 2022; 8:741286. [PMID: 35155510 PMCID: PMC8825789 DOI: 10.3389/fnut.2021.741286] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Accepted: 12/16/2021] [Indexed: 12/04/2022] Open
Abstract
Studies on sustainable diets show a need for replacement of animal-based foods by plant-based foods, which is also called "the protein transition." To gain insight into the acceptability of such diet shifts, this study evaluated which current food sources people consume at varying amounts of meat consumption. The study population consisted of 4,313 participants aged 1-79 years of the Dutch National Food Consumption Survey 2012-2016, which assessed diet using two nonconsecutive 24-h dietary recalls. A two-part statistical model was used that accounts for both repeated measures and the correlation between probability and amount of consumption. Results are presented for quartiles of low to high meat consumption, by age and sex. Depending on age and sex, a higher consumption of fish (>100%), nuts and seeds (73-156%), cheese (34-111%), and sweets and snacks (28-81%) is observed in the lowest quartile of meat consumption compared to the highest. For fish, nuts, seeds, and cheese, this increase is mainly due to probability of consumption (>100%, 61-93%, and 16-64%, respectively). For sweets and snacks, the increase is mainly due to the amount of consumption (26-72%). Probability of potato consumption is 29-51% lower at low meat consumption. Vegetable consumption is lower mainly due to amount of consumption (6-29%). The results from the two-part model suggest that shifting away from a traditional Dutch high meat-vegetable-potatoes pattern is associated with higher probability of consuming fish, nuts and seeds, and cheese, but also increased amounts of sweets and snacks. This illustrates that analyzing the probability and amount part separately in relation to behavioral or physiological determinants extends our understanding of the diet according to meat consumption. These insights are important when developing realistic and acceptable food-based dietary guidelines for meat reduction.
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Affiliation(s)
- Samantha N. Heerschop
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
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9
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Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods 2021; 10:foods10051102. [PMID: 34065707 PMCID: PMC8156823 DOI: 10.3390/foods10051102] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/21/2021] [Accepted: 05/13/2021] [Indexed: 12/03/2022] Open
Abstract
Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches’ appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers’ perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.
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Rodrigues Arruda Pinto V, Leite Milião G, Fernando Balbino D, Della Lucia SM, Cristina Teixeira Ribeiro Vidigal M, Fernandes Melo Cabral L, José Silva Soares da Rocha S, Fernandes de Carvalho A, Tuler Perrone Í. Contemporary foods – Can they become new comfort foods or simply mimic them? Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100271] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Cimino AE, Cowell AC, Nieschwitz NC, Kershaw JC. Subtle sensory and labeling modifications have minimal impact on expected appetitive sensations in chewy bars. Food Res Int 2020; 137:109386. [PMID: 33233088 DOI: 10.1016/j.foodres.2020.109386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 11/26/2022]
Abstract
Given the contribution of frequent hunger and overeating to the rising incidence of obesity, strategies to increase the satiating and satiety-inducing properties of snacks and meals are needed. In this study, we conducted three experiments to explore the contribution of sensory and labeling modifications to expected satiation and satiety in a popular and versatile snack: a chewy bar. For each experiment, we chose subtle interventions that could be incorporated into a variety of products without requiring significant reformulation. In experiment one, participants evaluated ten chewy bar samples (five flavors, two peanut form conditions) and rated five expected appetitive sensations. In experiment two, participants viewed one of six packaging images with various labeling interventions (control, protein bar label, "good for you" logo, meal bar label, calorie content logo, and "satisfies hunger longer" logo). The strongest sensory and labeling interventions from the first two experiments were combined and simultaneously evaluated in experiment three. Although we did not detect any significant effects of sensory or labeling modifications in any of the experiments, exploratory post-hoc analysis suggested that whole peanuts suppressed expected hunger and increased expected fullness, and that protein labeling increased expected satiety. Additionally, through a penalty-benefit analysis of check-all-that-apply (CATA) product characteristics, we identified several attributes that consumers may positively (wholesome, indulgent, sweet, heavy, rich) and negatively (processed) associate with expected appetitive sensations. Incorporation of sensory and packaging cues that elicit (or avoid, in the case of "processed") these attributes may aid in the creation of functional products to help manage appetite. Combining several intrinsic and extrinsic product modifications is likely necessary to meaningfully alter expected appetitive sensations.
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Affiliation(s)
- Allison E Cimino
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA
| | - Aaron C Cowell
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA
| | - Natalie C Nieschwitz
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA
| | - Jonathan C Kershaw
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA.
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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods 2020; 9:foods9070933. [PMID: 32679638 PMCID: PMC7404644 DOI: 10.3390/foods9070933] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 01/20/2023] Open
Abstract
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
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13
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Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.06.003] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Buckland NJ, James Stubbs R, Finlayson G. Towards a satiety map of common foods: Associations between perceived satiety value of 100 foods and their objective and subjective attributes. Physiol Behav 2015; 152:340-6. [DOI: 10.1016/j.physbeh.2015.07.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 06/04/2015] [Accepted: 07/01/2015] [Indexed: 10/23/2022]
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16
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Marcano J, Varela P, Fiszman S. Relating the effects of protein type and content in increased-protein cheese pies to consumers’ perception of satiating capacity. Food Funct 2015; 6:532-41. [DOI: 10.1039/c4fo01019a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Increasing the protein content proved to be a good strategy for raising expectations on the satiating capacity of a cheese pie model.
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Affiliation(s)
- J. Marcano
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
| | | | - S. Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
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17
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Brownlee I. The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.09.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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18
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Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims. Food Res Int 2014; 64:456-464. [PMID: 30011675 DOI: 10.1016/j.foodres.2014.07.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/04/2014] [Accepted: 07/20/2014] [Indexed: 11/24/2022]
Abstract
Previous research has shown that consumers' sensory and hedonic perceptions could be greatly influenced by the messages highlighted on the front of the packaging, particularly nutrition and health claims for reduced-calorie or functional foods. In food products designed for hunger control, mentioning satiating effects or meal replacement could potentially influence the expected satiety or other perceptions, including those associated with a filling effect. This study investigated the effect of packaging information on consumer perceptions of eleven commercial chocolate-flavoured satiating and meal replacement bars. Projective mapping (Napping®) with a descriptive step was used to profile the expectations elicited by the eleven bars, based on their extrinsic characteristics (without tasting them), with two different groups of consumers in two different scenarios: mapping the samples' packaging and mapping cards with an identical design showing the most important information displayed on the packaging (product name, nutrition information panel and nutrition and health messages or claims). The terms and comments obtained in the two scenarios were analysed and perceptual spaces were generated from the sample location and attributes obtained in the Napping® exercises, using multi factor analysis (MFA). The results showed that when evaluating the real packaging, the consumers mainly focused on the meal replacement- or satiation-related messages and on the images to build up their perception, attaching less or no importance to the nutritional information that was also displayed on the box. When examining the packaging, sensory expectations - which probably emerged from the images of the bars - were also a very important factor in placing the samples in the perceptual space. When looking only at the cards, the consumers' grouping and attribute generation focused in great detail on the nutritional information. The calorie content also became a much more important factor in their perceptions of the bars. Interestingly for the product category analysed, messages about "satiating" and "meal replacement" effects were clearly distinct and negatively correlated in the consumers' minds.
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