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Netzer J, Jarchow M. Comparative analysis of diets in Sioux Falls: Influence of sociodemographic characteristics, alignment to US national diet and healthy diet. Heliyon 2024; 10:e28853. [PMID: 38601515 PMCID: PMC11004753 DOI: 10.1016/j.heliyon.2024.e28853] [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: 08/23/2022] [Revised: 03/19/2024] [Accepted: 03/26/2024] [Indexed: 04/12/2024] Open
Abstract
Continuous examination of diets and factors that influence dietary patterns is vital to improve diet quality. The objectives of this study are to evaluate the average diet of adults in the Sioux Falls Metropolitan Statistical Area (SFMSA), USA, examining sociodemographic differences in dietary intake and compare the average diet in the SFMSA (SF Diet) to the U.S. national average and USDA healthy dietary guidelines. A cross-sectional population-based study was conducted and 127 individuals were surveyed from August 2020 to August 2021. Dietary intake was assessed using the self-reported single 24-h dietary recall method and sociodemographic questions. Main effects and first order interactions of participant sociodemographic characteristics were considered. Main findings show that men had higher intake of meat, poultry, and eggs (p < 0.05) and alcohol, particularly older men (p < 0.05), than women. Higher alcohol intake was found for participants with lower levels of income and education (p < 0.01). The intake of fish and seafood was higher for older adults with a high level of income (p < 0.01). Differences were found between the SF diet and the national average but both followed a similar trend (e.g., low in fruits and vegetables and high in solid fats) and did not meet dietary guidelines, particularly for nutrient-dense foods. The intake of total vegetables (p < 0.001) and dark green vegetables (p < 0.001) was higher in the SF Diet and the national average was higher in total grains (p < 0.05), refined grains (p < 0.01), oils and fats (p < 0.001), solid fats (p < 0.001), and added sugar (p < 0.001). By not meeting the dietary guidelines, the findings of this study raise public health concerns.
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Affiliation(s)
- Jacinda Netzer
- Department of Sustainability and Environment, University of South Dakota, 414 E Clark St., Vermillion, SD 57069, United States
| | - Meghann Jarchow
- Department of Sustainability and Environment, University of South Dakota, 414 E Clark St., Vermillion, SD 57069, United States
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Onyeaka H, Nwaiwu O, Obileke K, Miri T, Al‐Sharify ZT. Global nutritional challenges of reformulated food: A review. Food Sci Nutr 2023; 11:2483-2499. [PMID: 37324840 PMCID: PMC10261815 DOI: 10.1002/fsn3.3286] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Ogueri Nwaiwu
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - KeChrist Obileke
- Faculty of Science and AgricultureUniversity of Fort HareAliceSouth Africa
| | - Taghi Miri
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Zainab T. Al‐Sharify
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
- Department of Environmental Engineering, College of EngineeringUniversity of Al‐MustansiriyaBaghdadIraq
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Hurst KE, Hewson L, Fisk ID. Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Res Int 2022; 155:111022. [PMID: 35400422 PMCID: PMC9022087 DOI: 10.1016/j.foodres.2022.111022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/26/2022] [Accepted: 02/11/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Katherine E Hurst
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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5
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Oliveira ASD, Dantas NM, Pinto-E-Silva MEM. Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2018.1507857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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6
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Gaudette NJ, Pietrasik Z, Johnston SP. Application of taste contrast to enhance the saltiness of reduced sodium beef patties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108585] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Reformulating foods to meet current scientific knowledge about salt, sugar and fats. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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9
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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10
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Benkirane H, Taboz Y, Benajiba N, Guennoun Y, Khadmaoui A, Bouziani A, Bajit H, Kari KE, Bentahila N, Barkat A, Aguenaou H. Acceptance of sugar reduction in yoghurt among Moroccan population. Pan Afr Med J 2017; 28:310. [PMID: 29721140 PMCID: PMC5927571 DOI: 10.11604/pamj.2017.28.310.12257] [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: 03/14/2017] [Accepted: 11/27/2017] [Indexed: 11/11/2022] Open
Abstract
Introduction Morocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025. The objective of the present study was to assess acceptance of yogurts with different percentage reduction of sugar by the Moroccan population. Methods A total of 201 participants (age > 15 y.) were recruited to determine the level of sugar reduction in yogurt. Sucrose was added to a plain yoghurt in the following different concentrations 166.5; 149.8; 133.2; 116.5; 99; 83.2 mM/l, corresponding to the reduction of sugar of 0%, -10%, -20%, -30%, -40% and -50%, respectively, compared available yogurt in local market. Overall, the acceptability scores of the different yoghurts were based on liking, “Just About Right” (JAR) and purchase intent scales was used to score the different yoghurts. Results Yogurts containing -20% and -30% added sugar were highly accepted by 81% and 74% of respondents. Based on JAR score, yoghurt with 20% (133.2mM/l) and 30% (116.5 mM/l) reduction were considered as “Just about right” by 42.7% and 44.3% respectively. Best average score of purchase intent was obtained for sucrose concentration of 149.8 mM/l. 35.8% and 40.3% for yoghurt with sucrose concentration of 133.2 mM/l and 116.5 mM/l respectively. Conclusion The finding from this study indicated that yogurts containing -20% and -30% added sugar were most accepted by respondents. Advocacy before dairy industry to have them commit towards sugar reduction in yogurt is needed, in order to help achieving the national sugar reduction strategy in Morocco.
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Affiliation(s)
- Hasnae Benkirane
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Youness Taboz
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Nada Benajiba
- Clinical Nutrition Program, Department of Health Sciences, College of Health and Rehabilitation Sciences, Princess Nourah Bint Abdulrahman University, Riyadh, KSA
| | - Yasmine Guennoun
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | | | - Amina Bouziani
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Habiba Bajit
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Khalid El Kari
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Nawal Bentahila
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc.,GANIM, Groupe de Recherche en Nutrition Infantile, Maroc
| | - Amina Barkat
- GANIM, Groupe de Recherche en Nutrition Infantile, Maroc.,Equipe de Recherche en Santé et Nutrition du Couple Mère-Enfant, Faculté de Médecine et de Pharmacie de Rabat, Université Mohammed V de Rabat, Maroc
| | - Hassan Aguenaou
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc.,GANIM, Groupe de Recherche en Nutrition Infantile, Maroc
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Jaenke R, Barzi F, McMahon E, Webster J, Brimblecombe J. Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods. Crit Rev Food Sci Nutr 2017; 57:3357-3372. [DOI: 10.1080/10408398.2015.1118009] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Rachael Jaenke
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Federica Barzi
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Emma McMahon
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Jacqui Webster
- The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia
| | - Julie Brimblecombe
- The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia
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McCarthy K, Lopetcharat K, Drake M. Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk. J Dairy Sci 2017; 100:1702-1711. [DOI: 10.3168/jds.2016-11417] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Accepted: 11/03/2016] [Indexed: 11/19/2022]
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13
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Lee BH, Yang AR, Kim MY, McCurdy S, Boisvert WA. Natural sea salt consumption confers protection against hypertension and kidney damage in Dahl salt-sensitive rats. Food Nutr Res 2016; 61:1264713. [PMID: 28325999 PMCID: PMC5328355 DOI: 10.1080/16546628.2017.1264713] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 10/20/2016] [Accepted: 11/15/2016] [Indexed: 11/27/2022] Open
Abstract
Although sea salts are widely available to consumers nowadays, whether its consumption over refined salt has any real health benefits is largely unknown. This study was conducted to compare hypertension-inducing propensity of natural sea salt (SS) to refined salt (RS) in a well-established animal model of hypertension. Five groups of male Dahl salt-sensitive rats were fed rat chow diet supplemented with various amounts of salt for 15 weeks. The groups were: control (CON, n = 10), 4% RS (RS4), 4% SS (SS4), 8% RS (RS8), 8% SS (SS8) (n = 12 for each group). After 15 weeks, both SS4 and SS8 groups had significantly lower systolic (SBP) and diastolic blood pressure (DBP) compared to RS4 and RS8 rats, respectively. RS8 rats had markedly higher SBP and DBP compared to all other groups. Echocardiography just prior to sacrifice showed abnormalities in RS4, SS8 and RS8 hearts, while CON and SS4 hearts displayed normal measurements. Plasma renin and aldosterone levels of high salt groups were lower than those of CON, and serum electrolytes were similar amongst all groups. Abnormal kidney pathology and high glomerulosclerosis index scores were seen in RS4 and RS8 rats, but SS4 and SS8 kidneys showed relatively normal morphology similar to CON kidneys. Our findings show that consumption of natural sea salt induces less hypertension compared to refined salt in the Dahl salt-sensitive rat.
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Affiliation(s)
- Bog-Hieu Lee
- Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University , Seoul , Korea
| | - Ae-Ri Yang
- Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University , Seoul , Korea
| | - Mi Young Kim
- Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University , Seoul , Korea
| | - Sara McCurdy
- Center for Cardiovascular Research, University of Hawaii John A. Burns School of Medicine , Honolulu , Hawaii
| | - William A Boisvert
- Center for Cardiovascular Research, University of Hawaii John A. Burns School of Medicine, Honolulu, Hawaii; Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan, Russia
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14
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Mohamed A, Shalaby SM, Gafour WA. Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.). ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijds.2016.91.99] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Soares C, Fernando AL, Alvarenga N, Martins APL. Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0293-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production. Int J Food Microbiol 2016; 232:1-6. [PMID: 27218410 DOI: 10.1016/j.ijfoodmicro.2016.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/17/2016] [Accepted: 05/08/2016] [Indexed: 11/20/2022]
Abstract
The reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumulation of putrescine (one of the BAs often detected at high concentration in cheese) in experimental Cabrales-like cheeses containing Lactococcus lactis subsp. cremoris CECT 8666, a dairy strain that catabolises agmatine to putrescine via the agmatine deiminase (AGDI) pathway. The genes responsible for this pathway are grouped in the AGDI cluster. This comprises a regulatory gene (aguR) (transcribed independently), followed by the catabolic genes that together form an operon (aguBDAC). Reducing the NaCl concentration of the cheese led to increased putrescine accumulation. In contrast, increasing the NaCl concentration of both pH-uncontrolled and pH-controlled (pH 6) cultures of L. lactis subsp. cremoris CECT 8666 significantly inhibited its growth and the production of putrescine. Such production appeared to be inhibited via a reduction in the transcription of the aguBDAC operon; no effect on the transcription of aguR was recorded. The present results suggest that low-sodium cheeses are at risk of accumulating higher concentrations of putrescine.
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Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese. Nutrients 2015; 7:10251-68. [PMID: 26690211 PMCID: PMC4690085 DOI: 10.3390/nu7125533] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 10/23/2015] [Accepted: 11/30/2015] [Indexed: 11/23/2022] Open
Abstract
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.
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Affiliation(s)
- Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sara De Pelsmaeker
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sofie Lagast
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
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Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose. Meat Sci 2015; 104:44-51. [DOI: 10.1016/j.meatsci.2015.02.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Revised: 01/10/2015] [Accepted: 02/02/2015] [Indexed: 11/17/2022]
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Li X, Jervis S, Drake M. Examining Extrinsic Factors that Influence Product Acceptance: A Review. J Food Sci 2015; 80:R901-9. [DOI: 10.1111/1750-3841.12852] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Accepted: 02/20/2015] [Indexed: 11/30/2022]
Affiliation(s)
- X.E. Li
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - S.M. Jervis
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - M.A. Drake
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
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Li X, Lopetcharat K, Drake M. Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts. J Food Sci 2015; 80:S1083-92. [DOI: 10.1111/1750-3841.12835] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Accepted: 02/04/2015] [Indexed: 11/26/2022]
Affiliation(s)
- X.E. Li
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | | | - M.A. Drake
- Dept. of Food Science; North Carolina State Univ; Raleigh NC 27695-7624 U.S.A
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Dos Santos BA, Campagnol PCB, da Cruz AG, Morgano MA, Wagner R, Pollonio MAR. Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? J Food Sci 2015; 80:S1093-9. [DOI: 10.1111/1750-3841.12847] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 02/21/2015] [Indexed: 01/27/2023]
Affiliation(s)
| | - Paulo C. B. Campagnol
- Inst. Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro; CEP 38064-300 Uberaba Minas Gerais Brazil
| | - Adriano G. da Cruz
- Inst. Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; CEP 20260-100 Rio de Janeiro Rio de Janeiro Brazil
| | - Marcelo A. Morgano
- Inst. de Tecnologia de Alimentos; CEP 13070-178 Campinas São Paulo Brazil
| | - Roger Wagner
- Univ. Federal de Santa Maria; CEP 97105-900 Santa Maria Rio Grande do Sul Brazil
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Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial. J Acad Nutr Diet 2015; 115:1614-25. [PMID: 25769746 DOI: 10.1016/j.jand.2015.01.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 01/20/2015] [Indexed: 02/07/2023]
Abstract
BACKGROUND Processed foods are major contributors to excessive sodium intake in Western populations. We investigated the effect of food reformulation on daily dietary sodium intake. OBJECTIVE To determine whether uninformed consumers accept reduced-sodium lunches and to determine the effect of consuming reduced-sodium lunches on 24-hour urinary sodium excretion. DESIGN A single-blind randomized controlled pretest-posttest design with two parallel treatment groups was used. PARTICIPANTS/SETTING Participants chose foods in an experimental real-life canteen setting at the Restaurant of the Future in Wageningen, the Netherlands, from May 16 until July 1, 2011. INTERVENTION After a run-in period with regular foods for both groups, the intervention group (n=36) consumed foods with 29% to 61% sodium reduction (some were partially flavor compensated). The control group (n=38) continued consuming regular foods. MAIN OUTCOME MEASURES Outcomes for assessment of acceptance were the amount of foods consumed, energy and sodium intake, remembered food liking, and intensity of sensory aspects. Influence on daily dietary sodium intake was assessed by 24-hour urinary sodium excretion. STATISTICAL ANALYSES PERFORMED Between and within-subject comparisons were assessed by analysis of covariance. RESULTS Energy intake and amount consumed of each food category per lunch remained similar for both groups. Compared with the control group, the intervention group's sodium intake per lunch was significantly reduced by -1,093 mg (adjusted difference) (95% CI -1,285 to -901), equivalent to 43 mmol sodium. Remembered food liking, taste intensity, and saltiness were scored similarly for almost all of the reduced-sodium foods compared with the regular foods. After consuming reduced-sodium lunches, compared with the control group, intervention participants' 24-hour urinary sodium excretion was significantly lower by -40 mEq (adjusted difference) (95% CI -63 to -16) than after consuming regular lunches, and this reflects a decreased daily sodium intake of 1 g. CONCLUSIONS Comparing the two treatment groups, consumption of reduced-sodium foods over a 3-week period was well accepted by the uninformed participants in an experimental real-life canteen setting. The reduced-sodium foods did not trigger compensation behavior during the remainder of the day in the intervention group compared with the control group, as reflected by 24-hour urinary sodium excretion. Therefore, offering reduced-sodium foods without explicitly informing consumers of the sodium reduction can contribute to daily sodium intake reduction.
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Gaze L, Oliveira B, Ferrao L, Granato D, Cavalcanti R, Conte Júnior C, Cruz A, Freitas M. Preference mapping of dulce de leche commercialized in Brazilian markets. J Dairy Sci 2015; 98:1443-54. [DOI: 10.3168/jds.2014-8470] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Accepted: 10/16/2014] [Indexed: 11/19/2022]
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24
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Li X, Lopetcharat K, Qiu Y, Drake M. Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis. J Dairy Sci 2015; 98:1455-66. [DOI: 10.3168/jds.2014-8490] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2014] [Accepted: 09/28/2014] [Indexed: 11/19/2022]
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25
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Czarnacka-Szymani J, Jezewska-Zychowicz M. Impact of nutritional information on consumers' acceptance of cheese with reduced sodium chloride content. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.08.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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26
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Suzuki A, Zhong H, Lee J, Martini S. Effect of Lipid Content on Saltiness Perception: A Psychophysical Study. J SENS STUD 2014. [DOI: 10.1111/joss.12121] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A.H. Suzuki
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
| | - H. Zhong
- Glanbia R&D Center; Twin Falls ID
| | - J. Lee
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
| | - S. Martini
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
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27
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Levings JL, Cogswell ME, Gunn JP. Are reductions in population sodium intake achievable? Nutrients 2014; 6:4354-61. [PMID: 25325254 PMCID: PMC4210921 DOI: 10.3390/nu6104354] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 09/26/2014] [Accepted: 10/06/2014] [Indexed: 01/08/2023] Open
Abstract
The vast majority of Americans consume too much sodium, primarily from packaged and restaurant foods. The evidence linking sodium intake with direct health outcomes indicates a positive relationship between higher levels of sodium intake and cardiovascular disease risk, consistent with the relationship between sodium intake and blood pressure. Despite communication and educational efforts focused on lowering sodium intake over the last three decades data suggest average US sodium intake has remained remarkably elevated, leading some to argue that current sodium guidelines are unattainable. The IOM in 2010 recommended gradual reductions in the sodium content of packaged and restaurant foods as a primary strategy to reduce US sodium intake, and research since that time suggests gradual, downward shifts in mean population sodium intake are achievable and can move the population toward current sodium intake guidelines. The current paper reviews recent evidence indicating: (1) significant reductions in mean population sodium intake can be achieved with gradual sodium reduction in the food supply, (2) gradual sodium reduction in certain cases can be achieved without a noticeable change in taste or consumption of specific products, and (3) lowering mean population sodium intake can move us toward meeting the current individual guidelines for sodium intake.
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Affiliation(s)
- Jessica L Levings
- Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Mailstop F72, Atlanta, GA 30341, USA.
| | - Mary E Cogswell
- Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Mailstop F72, Atlanta, GA 30341, USA.
| | - Janelle Peralez Gunn
- Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Mailstop F72, Atlanta, GA 30341, USA.
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28
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Kuo WY, Lee Y. Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12094] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Wan-Yuan Kuo
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign, 382K; Agricultural Engineering and Sciences Building; 1304 W. Pennsylvania Ave Urbana IL 61801 USA
| | - Youngsoo Lee
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign, 382K; Agricultural Engineering and Sciences Building; 1304 W. Pennsylvania Ave Urbana IL 61801 USA
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29
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Rodrigues J, Gonçalves C, Pereira R, Carneiro J, Pinheiro A. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. J Dairy Sci 2014; 97:4733-44. [DOI: 10.3168/jds.2014-7913] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 04/16/2014] [Indexed: 11/19/2022]
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30
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Zou YF, Xu JH, Tao JH, Xu SQ, Liu S, Chen SY, Cai J, Lian L, Chen PL, Wang DG, Liu SX, Liang CM, Ye QL, Tian G, Wu M, Pan HF, Pan FM, Su H, Ye DQ. Impact of environmental factors on efficacy of glucocorticoids in Chinese population with systemic lupus erythematosus. Inflammation 2014; 36:1424-30. [PMID: 23839650 DOI: 10.1007/s10753-013-9682-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Although glucocorticoids (GCs) are effective in inducing remission in systemic lupus erythematosus (SLE) patients, there is a significant variation in response to therapeutic GCs, and some patients do not achieve full remission. The aim of this study was to explore the impact of environmental factors on the efficacy of GCs in a Chinese population with SLE. This was a prospective cohort study, and a total of 260 SLE patients treated with GCs (prednisone) were followed up for 12 weeks. The efficacy of GCs was measured with the scores on SLE disease activity index. Environmental factors were collected using a questionnaire. Single-variable analysis and multivariate logistic regression analysis were used to discriminate the impact of environmental factors on the efficacy of GCs. Two hundred forty-seven patients (95.00 %) completed the 12-week follow-up. Among these patients, 131 (53.04 %) were classified into sensitive group and 116 (46.96 %) were classified into insensitive group. Results from logistic analysis showed that the following environmental factors were significantly associated with decreased efficacy of GCs: high salt intake (OR = 3.464, 95%CI = 1.481-8.102, P = 0.004), introverted personality (OR = 3.550, 95%CI = 1.901-6.628, P < 0.0001), experience with negative life events (OR = 5.526, 95%CI = 1.612-18.946, P = 0.007), and history of allergy (OR = 2.966, 95%CI = 1.312-6.704, P = 0.009). These results indicate that environmental factors, including salt intake, personality, experience with negative life events, and history of allergy, may play an important role in the efficacy of GCs in the Chinese population with SLE.
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Affiliation(s)
- Yan-Feng Zou
- Department of Epidemiology and Biostatistics, School of Public Health, Anhui Medical University, Hefei, 230032, , Anhui, China
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31
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Morais E, Morais A, Cruz A, Bolini H. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. J Dairy Sci 2014; 97:2600-9. [DOI: 10.3168/jds.2013-7603] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 01/15/2014] [Indexed: 12/22/2022]
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32
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Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. J Dairy Sci 2014; 97:1970-82. [DOI: 10.3168/jds.2013-7443] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2013] [Accepted: 12/04/2013] [Indexed: 11/19/2022]
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33
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Santos B, Pollonio M, Cruz A, Messias V, Monteiro R, Oliveira T, Faria J, Freitas M, Bolini H. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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West R, Seetharaman K, Duizer LM. Whole grain macaroni: Flavour interactions with sodium-reduced cheese sauce. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Felicio T, Esmerino E, Cruz A, Nogueira L, Raices R, Deliza R, Bolini H, Pollonio M. Cheese. What is its contribution to the sodium intake of Brazilians? Appetite 2013; 66:84-8. [DOI: 10.1016/j.appet.2013.03.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Revised: 03/04/2013] [Accepted: 03/05/2013] [Indexed: 01/03/2023]
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36
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Rama R, Chiu N, Carvalho Da Silva M, Hewson L, Hort J, Fisk ID. Impact of Salt Crystal Size on in-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods. J Texture Stud 2013. [DOI: 10.1111/jtxs.12017] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruben Rama
- Division of Food Sciences; University of Nottingham; Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD U.K
| | - Natalie Chiu
- Division of Food Sciences; University of Nottingham; Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD U.K
| | - Margarida Carvalho Da Silva
- Division of Food Sciences; University of Nottingham; Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD U.K
| | - Louise Hewson
- Division of Food Sciences; University of Nottingham; Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD U.K
| | - Joanne Hort
- Division of Food Sciences; University of Nottingham; Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD U.K
| | - Ian D. Fisk
- Division of Food Sciences; University of Nottingham; Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD U.K
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37
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Drake S, Lopetcharat K, Drake M. Erratum to “Salty taste in dairy foods: Can we reduce the salt?” (J. Dairy Sci. 94:636–645). J Dairy Sci 2012. [DOI: 10.3168/jds.2012-95-12-7429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Kim MK, Lopetcharat K, Gerard PD, Drake MA. Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling. J Food Sci 2012; 77:S307-13. [DOI: 10.1111/j.1750-3841.2012.02843.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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40
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Ferraz JL, Cruz AG, Cadena RS, Freitas MQ, Pinto UM, Carvalho CC, Faria JAF, Bolini HMA. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. J Food Sci 2012; 77:S24-8. [PMID: 22260128 DOI: 10.1111/j.1750-3841.2011.02508.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.
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Affiliation(s)
- Juliana L Ferraz
- Faculdade de Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, São Bernardo do Campo-São Paulo, Brasil
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41
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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.02.003] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Gomes A, Cruz A, Cadena R, Celeghini R, Faria J, Bolini H, Pollonio M, Granato D. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride. J Dairy Sci 2011; 94:2701-6. [DOI: 10.3168/jds.2010-3774] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2010] [Accepted: 02/12/2011] [Indexed: 11/19/2022]
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