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Hamam M, D’Amico M, Spina D, La Via G, Di Vita G. The interplay of food-related lifestyle and eating behavior in Italian women. Front Nutr 2024; 11:1338925. [PMID: 38379543 PMCID: PMC10876857 DOI: 10.3389/fnut.2024.1338925] [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: 11/15/2023] [Accepted: 01/24/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Women play a crucial role in food shopping and preparation, and their food choices have significant implications for their health and that of their families. This study aims to provide a perspective on women's eating lifestyle, which has undergone significant changes. Methods A factor analysis was conducted to assess the degree of involvement in food choices and the types of food items consumed among a sample of 399 Italian women. Results Through cluster analysis, four segments were identified: hedonic food consumers, sustainable- and balanced-diet consumers, food experimenters, and no food fondness consumers. The results reveal a correlation between the degree of food involvement and the type of food consumed. Discussion Furthermore, the food lifestyle of the sample is partially dependent on age. Individuals aged 25-28 years show more hedonic food consumption behavior, while the older age group (44-64 years) falls into the sustainable and balanced diet consumer cluster (the largest cluster) and the cluster of those who do not express definable food choices (no food fondness).
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Affiliation(s)
| | | | - Daniela Spina
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
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Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI. Exploring the Impacts of Sorghum ( Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties. Foods 2024; 13:491. [PMID: 38338626 PMCID: PMC10855074 DOI: 10.3390/foods13030491] [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: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.
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Affiliation(s)
- Diogo Salvati
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Beatriz Helena Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), 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; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nádia Cristiane Steinmacher
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Mencin M, Markanovič N, Mikulič Petkovšek M, Veberič R, Terpinc P. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. Molecules 2023; 28:molecules28083428. [PMID: 37110662 PMCID: PMC10146097 DOI: 10.3390/molecules28083428] [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: 03/29/2023] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% "germinated + enzymatic treated" spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% "germinated + fermented" spelt flour (GFB5) and 5% pasteurised "germinated + enzymatic treated" spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% "germinated + fermented" spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.
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Affiliation(s)
- Marjeta Mencin
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
| | - Nika Markanovič
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
| | - Maja Mikulič Petkovšek
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
| | - Robert Veberič
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
| | - Petra Terpinc
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
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4
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Consumer preferences for naturally high-fiber and fiber-fortified foods: a preliminary segmentation study. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-023-01429-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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5
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Wang Y, Jian C, Salonen A, Dong M, Yang Z. Designing healthier bread through the lens of the gut microbiota. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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de Almeida SS, Brito‐Silva LN, da Costa GBM, Barreto MS, Freire DMG, Cadena RS, Monteiro M, Perrone D, Moura‐Nunes N. Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Suellen Silva de Almeida
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 528A 21941‐909 Rio de Janeiro Brazil
| | - Lillyan Nathalia Brito‐Silva
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 528A 21941‐909 Rio de Janeiro Brazil
- Laboratório de Bromatologia Nutrition Institute Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143 20550‐900 Rio de Janeiro Brazil
| | - Gabriela Bouça Marques da Costa
- Laboratório de Microbiologia Microbiana, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 549 21941‐909 Rio de Janeiro Brazil
| | - Maysa Silva Barreto
- Laboratório de Microbiologia Microbiana, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 549 21941‐909 Rio de Janeiro Brazil
| | - Denise Maria Guimarães Freire
- Laboratório de Microbiologia Microbiana, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 549 21941‐909 Rio de Janeiro Brazil
| | - Rafael Silva Cadena
- Laboratório de Análise Sensorial e Ciência do Consumidor, Fundamental Nutrition Department Federal University of State of Rio de Janeiro Av. Pasteur 296, 4° andar 22290‐240 Rio de Janeiro Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais Nutrition Institute Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16 21941‐902 Rio de Janeiro Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 528A 21941‐909 Rio de Janeiro Brazil
| | - Nathália Moura‐Nunes
- Laboratório de Bromatologia Nutrition Institute Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143 20550‐900 Rio de Janeiro Brazil
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Nurgozhina Z, Shansharova D, Umirzakova G, Maliktayeva P, Yakiyayeva M. The influence of grain mixtures on the quality and nutritional value of bread. POTRAVINARSTVO 2022. [DOI: 10.5219/1767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 times. According to the obtained results, it is possible to conclude the relevance of this topic is getting a new range of bread products with increased nutritional value.
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar BN, Sunooj KV, Khaneghah AM. Recent advancements in the development of multigrain bread. Cereal Chem 2022. [DOI: 10.1002/cche.10578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and TechnologyGovernment College for Women, M. A. RoadSrinagarJammu and KashmirIndia
| | - Saqib Farooq
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - Manzoor Ahmad Shah
- Department of Food Science and TechnologyGovernment Degree College for WomenAnantnagJammu and KashmirIndia
| | - Sajad Ahmad Sofi
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - B. N. Dar
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | | | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute36 Rakowiecka St., 02‐532WarsawPoland
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The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion. Food Chem 2022; 371:131141. [PMID: 34598119 DOI: 10.1016/j.foodchem.2021.131141] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/23/2022]
Abstract
The aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough influence on GO and MGO levels before and after in vitro digestion. GO and MGO levels increased in all breads after in vitro digestion. The highest increase in GO and MGO levels was realized in the control bread with bioaccessibility indexes (BIGO and BIMGO) of 8.67 and 4.14, respectively, whereas BIGO and BIMGO in sourdough breads were found in the range of 1.65 to 2.65 and 1.73 to 2.97, respectively. The extent of Maillard reaction (MR) in control bread was confirmed by FAST method. The lower increase in GO and MGO compounds after in vitro digestion thanks to sourdough addition may reduce bread's contribution of AGEs accumulation in the body.
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Czeczotko M, Górska-Warsewicz H, Zaremba R. Health and Non-Health Determinants of Consumer Behavior toward Private Label Products-A Systematic Literature Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031768. [PMID: 35162791 PMCID: PMC8834960 DOI: 10.3390/ijerph19031768] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/27/2022] [Accepted: 02/03/2022] [Indexed: 01/27/2023]
Abstract
This study aimed to analyze the international literature on consumer behavior toward private label (PL) products, guided by the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) method. We searched for peer-reviewed studies published until January 2021 in the Scopus and Web of Science databases using two main search terms, namely, “consumer behavior” and “private label,” which have several synonymous terms, such as “store brand,” “private brand,” and “own label.” A total of 44 eligible studies were selected for the analysis. We formulated research questions regarding the most studied categories of PL products, the non-health factors determining consumer behavior toward PL products, and the frequency of including health aspects in the choice of PL products. The following were analyzed in the studies included in the systematic literature review (SLR): general data and study design (authorship, year of publication, location, characteristics of the sample, and research category), research specifications (factors/variables, hypotheses, and measured parameters), and general findings (findings and practical recommendations). We found that most of the studies had analyzed dairy products as PL products, and the main non-health selection factors used were lower price and price–quality ratios. Health aspects were considered in only four of the analyzed studies, which focused on the evolution of PL products from low-cost products to sustainable brands with significant added value in terms of quality and health aspects.
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Amoah I, Cairncross C, Merien F, Rush E. Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread. Nutrients 2021; 13:nu13124277. [PMID: 34959829 PMCID: PMC8707846 DOI: 10.3390/nu13124277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 01/04/2023] Open
Abstract
Bread, a frequently consumed food, is an ideal vehicle for addition of ingredients that increase nutrient density and add health benefits. This experimental cross-over study sought to test the effect of a vegetable-enriched bread (VB) in comparison to commercial white bread (WB) and wheatmeal bread (WMB) on serum glucose, insulin response and subjective appetite suppression. On three separate occasions, 10 participants (23 ± 7 years) visited the laboratory and consumed after an overnight fast, in random order, a 75 g serve of WB, WMB or VB. Venous blood samples drawn twice before (0 min) and at 15, 30, 45, 60, 90 and 120 min after consumption of the bread were analysed for glucose and insulin. Participants rated their subjective feelings of hunger, fullness, satisfaction and desire to eat on a 150 mm Likert scale. The mean glucose iAUC over 120 min was not different among the breads. The mean insulin iAUC for the VB was significantly lower than the WB and WMB; difference VB and WB 12,415 pmol/L*minutes (95% CI 1918, 22,912 pmol/L*minutes, p = 0.025) and difference VB and WMB 13,800 pmol/L*minutes (95% CI 1623, 25,976 pmol/L*minutes p = 0.031). The VB was associated with a higher fullness feeling in the participants over the 120-min period. The consumption of VB was associated with less insulin release and higher satiety over 120 min which may be related to the higher fibre content and texture of VB. The role of vegetable and fruit fibres such as pectin in bread and insulin response should also be further explored.
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Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand;
- Centre of Research Excellence, Riddet Institute, Palmerston North 4474, New Zealand
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 0023351, Ghana
- Correspondence: or (I.A.); (E.R.); Tel.: +233-24-918-3185 (I.A.); +64-21-624-077 (E.R.)
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand;
| | - Fabrice Merien
- AUT Roche Diagnostics Laboratory, Auckland University of Technology, Auckland 1010, New Zealand;
| | - Elaine Rush
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand;
- Centre of Research Excellence, Riddet Institute, Palmerston North 4474, New Zealand
- Correspondence: or (I.A.); (E.R.); Tel.: +233-24-918-3185 (I.A.); +64-21-624-077 (E.R.)
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Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads. Foods 2021; 10:foods10071613. [PMID: 34359481 PMCID: PMC8305921 DOI: 10.3390/foods10071613] [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: 06/18/2021] [Revised: 07/06/2021] [Accepted: 07/08/2021] [Indexed: 01/14/2023] Open
Abstract
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.
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Influencing Factors and Social Media Reflections of Bakery Products Consumption in Romania. SUSTAINABILITY 2021. [DOI: 10.3390/su13063411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Bakery products, and bread specifically, represent an important part of the Romanian diet. Whether this situation is motivated by quality factors or by quantitative factors is an important aspect that needs to be investigated. In addition, the relation between peoples’ interest in a particular product such as bread during a crisis period should point out important characteristics of that population. Aiming at determining both the influencing factors of bakery product consumption and the importance given to this type of product in the media during a crisis, this empirical study highlights the profound connections between income level and the fear of not having food security for the people of a less developed country such as Romania. The study considers the use of both qualitative and quantitative methods to reach its objectives. The results point to a strong reliance of the respondents on cheap white-flour bakery products in their regular diet, and a significant increase in interest in bakery products during the COVID-19 pandemic.
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Rennekamp R, Brandl B, Giesbertz P, Skurk T, Hauner H. Metabolic and satiating effects and consumer acceptance of a fibre-enriched Leberkas meal: a randomized cross-over trial. Eur J Nutr 2021; 60:3203-3210. [PMID: 33555374 DOI: 10.1007/s00394-020-02472-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 12/14/2020] [Indexed: 11/27/2022]
Abstract
PURPOSE The Western diet is poor in dietary fibre and previous efforts to increase fibre intake were not successful. The aim of this study was to develop sensorically appealing, fibre-enriched convenience foods. As a showcase, we prepared a fibre-enriched, fat-reduced Leberkas served in a roll and compared the reformulated product with the standard product. METHODS The design was a randomized, single-blinded cross-over study. A Leberkas meal enriched with 19.2 g of wheat fibre and resistant dextrin as well as fat- and energy-reduced (30% less calories) was served to 20 middle-aged healthy volunteers (10 male, 10 female) and compared to the standard product in a random order. Blood was repeatedly taken over a 4 h period to measure metabolic parameters as well as satiety hormones, such as glucagon-like-peptide 1, cholecystokinin, peptide YY. Satiety and consumer acceptance of the fibre-enriched meal were assessed by visual analogue scales and a questionnaire. RESULTS The fibre-enriched meal showed very small significant effects at only single time points in postprandial blood glucose (at 120 min, p = 0.050) and glucoseAUC fibre 22,079 ± 2819, standard 22,912 ± 3583 (p = 0.030). The profiles of satiety hormones were comparable between both meals. No differences in subjective satiation, taste and consumer acceptance were observed between the two products, despite a marked reduction in fat and energy content of the reformulated product. CONCLUSION It is possible to enrich a popular convenience product with dietary fibre and to markedly reduce energy content without loss of sensory qualities or satiety suggesting that development and promotion of healthier convenience foods may be a useful strategy to tackle obesity and other diet-related diseases.
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Affiliation(s)
- R Rennekamp
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany
| | - B Brandl
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany.,ZIEL-Institute for Food & Health, Freising, Germany
| | - P Giesbertz
- Department of Nutritional Physiology, Technical University of Munich, Freising, Germany
| | - T Skurk
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany.,ZIEL-Institute for Food & Health, Freising, Germany
| | - H Hauner
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany. .,ZIEL-Institute for Food & Health, Freising, Germany. .,Institute of Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992, Munich, Germany.
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Królak M. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020; 13:nu13010132. [PMID: 33396471 PMCID: PMC7823423 DOI: 10.3390/nu13010132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/20/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.
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Consumers' Implicit and Explicit Recall, Understanding and Perceptions of Products with Nutrition-Related Messages: An Online Survey. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17218213. [PMID: 33172128 PMCID: PMC7664426 DOI: 10.3390/ijerph17218213] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 10/29/2020] [Accepted: 11/03/2020] [Indexed: 11/17/2022]
Abstract
This study aimed to assess consumers' implicit and explicit recall, understanding and perceptions of products with a nutrition claim and a symbol depicting 'health,' and to determine whether these perceptions differed among Nutrition Facts table (NFt) users vs. nonusers. In an online survey, participants (n = 1997) were randomized to one of eight conditions in a 2 × 2 × 2 factorial design, consisting of a label with a claim (present/absent) a heart-shaped symbol depicting 'health' (present/absent) for a healthier or less healthy soup. Participants were shown a label for 10 s and asked whether they recalled seeing a claim. If participants answered yes, they were then asked to describe their response using open-ended questions. Participants also rated the product's perceived nutritional quality and purchase intentions using seven-point Likert scales. In the claim condition, most participants (75%) were able to recall the presence of a claim, while 12% incorrectly mentioned the presence of a claim when there was none. Claims likely attracted consumers' attention and increased perceived nutritional quality, although with limited influence among NFt users (23%). The symbol depicting 'health' did not enhance perceived nutritional quality or purchase intentions. Although most participants (77%) made their decisions implicitly using the front of labels, those who used the NFt had a better understanding of the nutritional quality of products.
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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. SUSTAINABILITY 2020. [DOI: 10.3390/su12187785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
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Blinova O, Trots A, Prazdnichkova N, Alexandrova E. Development and application of cereal mycelium supplements in food production. BIO WEB OF CONFERENCES 2020. [DOI: 10.1051/bioconf/20201700046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Development of industrial technologies of production of protein products from plant materials is one of the main directions of increasing food products, improving nutritional and biological values. Protein supplements produced from grain flour enriched with mycelium are promising. When producing bread and pasts from wheat flour, the use of 3% wheat, oat, barley and millet flour enriched with mycelium is optimal. Quality values of yohurt drinks can be improved by adding 2% protein supplements based on oat and buckwheat.
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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.
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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.
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Abstract
International studies are dealing with the promotion of sustainable food systems more frequently. Additionally, places of purchase and sharing in the choice of food to be consumed have become a network system for families. The aim of this work is to analyse the preferences of Swedish consumers for local/artisanal cheeses and the purchase motivations that guide their choices. We also studied the role played by consumers’ favourite shopping locations (retail store, hypermarket, city market, supply chain). On the one hand, we examined the attractiveness and the power exercised by the various stores and on the other hand, we viewed the consumer in relation to the frequency of purchase, and the confidence with the sales points. We interviewed 200 people in the city of Östersund, highlighting habits, consumption preferences and reasons for purchasing. A multiple correspondence analysis explores the reasons behind the purchase preferences of the local ‘Källarlagrad getost’ artisan cheese from the Slow Food brand. The representations of social network analysis are used to show the complex articulations that influence the choices of consumers in terms of type of cheese purchased/consumed and places of purchase/consumption. The results showed that Swedish consumers, in the purchase of cheeses, have a loyalty point at the point of sale, follow the advice of the seller and are attentive to the reputation of the product. Those who buy Källarlagrad getost are sensitive to safety, appreciate artisan cheeses and choose them for their versatility, have a strong connection with the territory and wish to contribute to supporting the local economy. Knowing these characteristics and preferences of Swedish consumers living in a city in the north of the country is important for marketing activities and for promoting tourism and sustainable gastronomy.
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