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Souza Olegario L, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Emotional response to healthier foods: Influence of culture and health consciousness. J Food Sci 2023; 88:5248-5265. [PMID: 37942944 DOI: 10.1111/1750-3841.16824] [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: 04/21/2023] [Revised: 09/14/2023] [Accepted: 10/18/2023] [Indexed: 11/10/2023]
Abstract
Sugar, salt, and fat content in processed products are important concerns for consumers. Hence, alternative "healthy" versions of conventional foods such as chocolate, potato chips, and yogurt are offered. This work aimed to define the emotional response of consumers from different cultural backgrounds (Spain vs. Brazil) evoked by healthier versions of conventional products and the relationship between hedonic responses and health consciousness. A total of 186 Brazilian and 152 Spanish consumers participated in this online cross-cultural study. Participants answered a Health Consciousness Questionnaire and an emotional check-all-that-applies questionnaire using picture stimuli of conventional chocolate, potato chips, and yogurt and their healthier versions with less sugar, salt, and fat content, respectively. The Brazilians' emotional responses were more diverse for all stimuli compared to the Spaniards'. However, participants from both cultures rated an average of "slightly agree" on the health consciousness scale; a higher level of consumption, liking, and willingness to buy; and a higher frequency of positive emotional terms for the stimuli of conventional products compared to their healthier versions. A higher frequency of evocation of "active" is strongly associated with higher levels of health consciousness. Strategic actions by the food industry and government must consider cultural, emotional, and health-conscious factors to encourage the consumption of healthier foods. PRACTICAL APPLICATION: Food manufacturers can use the information obtained from this study to create healthier versions of their products that appeal to consumers' emotional responses and health consciousness levels. The findings can assist in designing strategic actions to promote healthier food consumption by emphasizing the benefits of healthier food choices and making them more appealing to consumers. The methodology employed in this study can also be applied to further studies aimed to assess emotional responses to food stimuli across different cultures.
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Affiliation(s)
- Lary Souza Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Alberto González-Mohino
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Sonia Ventanas
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
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Bukhari F, Hussain S, Ahmed RR, Mubasher KA, Naseem MR, Rizwanullah M, Nasir F, Ahmed F. Consumers' purchase decision in the context of western imported food products: Empirical evidence from Pakistan. Heliyon 2023; 9:e20358. [PMID: 37771538 PMCID: PMC10522991 DOI: 10.1016/j.heliyon.2023.e20358] [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: 06/03/2023] [Revised: 09/14/2023] [Accepted: 09/20/2023] [Indexed: 09/30/2023] Open
Abstract
It is essential to identify consumer purchase behavior to establish and implement effective marketing strategies by Western food chains in Pakistan. By identifying motives, firms can offer extra-value products to their current and potential clients. Thus, this study seeks to understand what drives Pakistani consumers to buy imported Western food. This quantitative study uses A standardized structured questionnaire to collect data from 375 Karachi residents. The researchers use a convenient sampling strategy and analyze the data using PLS-SEM modeling through Smart-PLS 4.0. The findings of this research demonstrate that subjective norms, religiosity, product attributes, brand trust, customer satisfaction, and lifestyle significantly and positively influence consumer purchase intention. The findings also show that consumer purchase intention, lifestyle, and subjective norms significantly and positively correlate with purchase behavior. Finally, the study concludes that purchase intention significantly and positively mediates between exogenous and endogenous variables (purchase behavior). This research has significant theoretical and managerial implications. Local and international marketing professionals who wish to investigate the expanding consumer market in Pakistan can find the study's findings extremely useful. In addition, the outcomes of this research enrich the existing body of consumer behavior literature, which is helpful for future researchers.
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Affiliation(s)
- Faheem Bukhari
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Saima Hussain
- Department of Business Administration, Karachi School of Business and Leadership, Karachi, 74800, Pakistan
| | - Rizwan Raheem Ahmed
- Faculty of Management Sciences, Indus University, Gulshan-17, Karachi, 75300, Pakistan
| | - Khurram Ali Mubasher
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Meer Rujaib Naseem
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Muhammad Rizwanullah
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Fouzia Nasir
- Department of Business Administration, KASB Institute of Technology, Karachi, 74400, Pakistan
| | - Faiz Ahmed
- Department of Public Administration, University of Karachi, 75270, Pakistan
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Olegario LS, González-Mohino A, Estevéz M, Madruga MS, Ventanas S. Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4934-4943. [PMID: 36965131 DOI: 10.1002/jsfa.12571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/23/2023] [Accepted: 03/25/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips was studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. RESULTS Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H), were analyzed by multiple-intake temporal dominance of sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, whereas the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. CONCLUSION Multiple intake TDS is a suitable method for revealing how modifications of formulation and composition of potato chips to achieve healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lary Souza Olegario
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Alberto González-Mohino
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Mario Estevéz
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Sonia Ventanas
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
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Chung Y, Yu D, Kwak HS, Park SS, Shin EC, Lee Y. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods 2022; 11:foods11162512. [PMID: 36010511 PMCID: PMC9407611 DOI: 10.3390/foods11162512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/11/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022] Open
Abstract
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food.
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Affiliation(s)
- Yehji Chung
- Food R&D Planning Team, Kwang-Dong Pharmaceutical Co., Ltd., Seoul 08381, Korea
| | - Daeung Yu
- Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon 51140, Korea
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea
| | - Han Sub Kwak
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Sung-Soo Park
- Department of Food Science & Nutrition, Jeju National University, Jeju 63243, Korea
| | - Eui-Cheol Shin
- Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju 52725, Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
- Correspondence: ; Tel.: +82-41-550-3476
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Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Foods 2022; 11:foods11030457. [PMID: 35159607 PMCID: PMC8833930 DOI: 10.3390/foods11030457] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 12/11/2022] Open
Abstract
Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.
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Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
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Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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Barbosa J, Sampaio GR, Pinto-e-Silva MEM, Guizellini GM, da Silva Torres EAF. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1955794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jamila Barbosa
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | - Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
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Affiliation(s)
- Melissa Tam
- Food, Nutrition, Dietetics and Health Kansas State University Manhattan Kansas USA
| | - Kadri Koppel
- Food, Nutrition, Dietetics and Health Kansas State University Manhattan Kansas USA
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Dantas NM, Pinto-e-Silva MEM, Martins ZE, Dutra RR, Damasceno KSFDSC, Pinho O. PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN? JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1883176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | | | - Zita Emanuela Martins
- LAQV/REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto
| | | | | | - Olívia Pinho
- LAQV/REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto
- Faculty of Nutrition and Food Science, University of Porto, Porto
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Harada-Padermo SDS, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMFDS. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Bezerril FF, Magnani M, Bertoldo Pacheco MT, de Fátima Vanderlei de Souza M, Feitosa Figueiredo RM, Lima MDS, da Silva Campelo Borges G, Gomes de Oliveira ME, Pimentel TC, de Cássia Ramos do Egypto Queiroga R. Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110512] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Influence of Intrinsic and Extrinsic Food Attributes on Consumers' Acceptance of Reformulated Food Products: a Systematic Review. Zdr Varst 2020; 60:72-78. [PMID: 33488825 PMCID: PMC7780774 DOI: 10.2478/sjph-2021-0011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 11/23/2020] [Indexed: 11/20/2022] Open
Abstract
Introduction Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties) and modifying extrinsic (food packaging and other external information) food attributes that can influence purchasing decisions. This article is a literature review of studies that analyse the influence of intrinsic and/or extrinsic attributes on consumer product preference and purchasing decisions. Methods A keyword search for relevant studies was conducted using Web of Science, an interdisciplinary electronic resource. Articles from other sources were also included and systematically reviewed. Results The search string identified 266 results. Thirty-eight articles were included in the final analysis and coded according to intrinsic and extrinsic food attributes, reformulated nutrient, food category, condition, research methods, consumer response, study location and sample size. There are several authors investigating the effect of intrinsic rather than extrinsic product attributes. Most research deals with processed foods in the category of milk and dairy products, followed by sweetened fruit juices, meat products, sweets and bread. Salt content is the attribute most often reduced, followed by sugar and fat. Conclusions Consumers find it hard to swap potential health benefits for hedonic attributes. When evaluating products in expected conditions, they usually rate the reformulated product more highly than the conventional one, while in informed conditions they usually choose the regular product. When products are labelled with a traffic light or nutritional warnings, consumers opt for a reformulated product, even in informed conditions. This review highlights the heterogeneity between food groups, and the fact that many factors influence consumers’ product preferences and purchasing decisions. The product should be analysed as a whole and tested in blind, expected and informed conditions, as each individual factor represents a phase of the consumer purchasing decision. The extent of nutrient reduction should be determined by calculating the difference threshold, and the industry should reformulate products gradually based on how consumers detect the reduction.
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Soladoye OP, Pietrasik Z, Hrynets Y, Betti M. The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages. Meat Sci 2020; 172:108310. [PMID: 32980721 DOI: 10.1016/j.meatsci.2020.108310] [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: 05/26/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 10/23/2022]
Abstract
Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 × 3 complete factorial design was used with salt level (regular salt, RS (1.1%) and low salt, LS (0.825%)) and formulation treatment (control, GlcN - glucosamine (1%), CAR - glucosamine caramel (1% GlcN equivalent)) as main effects. Raw or cooked sausages were analyzed for CIE L*, a* and b*, physical and textural properties and consumer acceptance. Different salt levels did not affect the pH of meat batter, while the reduced salt treatment resulted in higher cook loss. On the contrary, addition of GlcN and CAR reduced the pH of sausage with no effect on cook loss. Neither salt levels nor treatment formulation affected the textural attributes of sausages. The inclusion of CAR significantly reduced L* value and increased redness (a*) and yellowness (b*) of cooked sausages. Salt reduction resulted in decreased a* and b* values in raw batter; the effect which disappeared in cooked sausages. Glucosamine caramel increased the overall and flavour acceptability score of low salt breakfast sausages. The present study showed that glucosamine caramel could potentially improve the flavour of low salt breakfast sausage with limited effect on textural attributes.
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Affiliation(s)
- O P Soladoye
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
| | - Z Pietrasik
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada
| | - Y Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada
| | - M Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada
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Nguyen H, Wismer WV. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods. J Food Sci 2020; 85:1274-1284. [PMID: 32243589 DOI: 10.1111/1750-3841.15118] [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: 06/24/2019] [Revised: 02/02/2020] [Accepted: 02/26/2020] [Indexed: 12/14/2022]
Abstract
Among major contributors of dietary sodium intake, many foods are consumed together with companion foods, specifically condiments and carriers. This study compared sensory profiles and overall liking between commercially available regular and sodium-reduced foods consumed with or without companion foods; and examined changes in sensory profiles and overall liking when foods are consumed in condiment-carrier pairs. Three distinct consumer panels evaluated one of the three condiment-carrier pairs, salsa-corn chips (n = 98, 63% female), ketchup-tater tots (n = 100, 69% female), and soy sauce-cooked rice (n = 98, 70% female). For each panel, consumers evaluated five samples; including the regular and sodium-reduced carriers/condiments alone, the companion food alone, and the regular and sodium-reduced foods each with its companion food. Samples were rated for overall liking (9-point hedonic scale) and the intensity of defining sensory attributes (3-point Rate-All-That-Apply scale). Consumers perceived sensory attribute differences between regular and sodium-reduced corn chips (salty) and soy sauce (salty, sweet), but not ketchup. The presence of the companion food reduced consumer ability to discriminate sensory attributes between regular and sodium-reduced products and changed sensory profiles and liking of the foods. Additionally, consumer heterogeneity in hedonic response identified three consumer segments in each consumer panel. Consumer segments differed in their sensory attribute perception. PRACTICAL APPLICATION: It is possible for the food industry to reduce sodium in a range of companion foods without changing consumer preference. The selection of companion foods is important to consumer evaluation of foods under the context of food pairing; corn chips-salsa and ketchup-tater tots are appropriate food pairs. Future sensory studies on food reformulation toward sodium reduction should target specific consumer segments of product liking and sensory attribute perception, which may in turn be influenced by food consumption frequency.
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Affiliation(s)
- Ha Nguyen
- Institute of Applied Sciences, Ho Chi Minh City University of Technology (HUTECH)
| | - Wendy V Wismer
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
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