Foods

963 KiB

Open AccessArticle

Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss?

by Katherene O.-B. Anguah, Jennifer C. Lovejoy, Bruce A. Craig, Malinda M. Gehrke, Philip A. Palmer, Petra E. Eichelsdoerfer and Megan A. McCrory

Foods 2017, 6(2), 16; https://doi.org/10.3390/foods6020016 - 22 Feb 2017

Cited by 17 | Viewed by 14661

Abstract

Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a [...] Read more.

Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m²) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study. Full article

(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)

► Show Figures

Figure 1

1635 KiB

Open AccessArticle

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

by Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C. E. Belz and Elke K. Arendt

Foods 2017, 6(2), 15; https://doi.org/10.3390/foods6020015 - 22 Feb 2017

Cited by 9 | Viewed by 11369

Abstract

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a [...] Read more.

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50–200) and the final thickness (1.0–3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or ‘liking of mouthfeel’. Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to ‘liking of flavor’ and overall acceptance by the assessors. Full article

► Show Figures

Graphical abstract

656 KiB

Open AccessFeature PaperArticle

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

by Marta Mesías and Francisco J. Morales

Foods 2017, 6(2), 14; https://doi.org/10.3390/foods6020014 - 16 Feb 2017

Cited by 30 | Viewed by 7365

Abstract

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic [...] Read more.

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety. Full article

(This article belongs to the Special Issue New Knowledge in Analytical, Technological and Biological Aspects of the Maillard Reaction)

► Show Figures

Figure 1

2557 KiB

Open AccessArticle

Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics

by Bert Popping, Emiliano De Dominicis, Mario Dante and Marco Nocetti

Foods 2017, 6(2), 13; https://doi.org/10.3390/foods6020013 - 16 Feb 2017

Cited by 23 | Viewed by 8407

Abstract

Parmigiano Reggiano is an Italian product with a protected designation of origin (P.D.O.). It is an aged hard cheese made from raw milk. P.D.O. products are protected by European regulations. Approximately 3 million wheels are produced each year, and the product attracts a [...] Read more.

Parmigiano Reggiano is an Italian product with a protected designation of origin (P.D.O.). It is an aged hard cheese made from raw milk. P.D.O. products are protected by European regulations. Approximately 3 million wheels are produced each year, and the product attracts a relevant premium price due to its quality and all around the world well known typicity. Due to the high demand that exceeds the production, several fraudulent products can be found on the market. The rate of fraud is estimated between 20% and 40%, the latter predominantly in the grated form. We have developed a non-target method based on Liquid Chomatography-High Resolution Mass Spectrometry (LC-HRMS) that allows the discrimination of Parmigiano Reggiano from non-authentic products with milk from different geographical origins or products, where other aspects of the production process do not comply with the rules laid down in the production specifications for Parmeggiano Reggiano. Based on a database created with authentic samples provided by the Consortium of Parmigiano Reggiano Cheese, a reliable classification model was built. The overall classification capabilities of this non-targeted method was verified on 32 grated cheese samples. The classification was 87.5% accurate. Full article

(This article belongs to the Special Issue Food Identity, Authenticity and Fraud: The Full Spectrum)

► Show Figures

Figure 1

1108 KiB

Open AccessArticle

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

by Aurelie Solange Ntso Agume, Nicolas Yanou Njintang and Carl Moses F. Mbofung

Foods 2017, 6(2), 12; https://doi.org/10.3390/foods6020012 - 10 Feb 2017

Cited by 59 | Viewed by 13170

Abstract

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans [...] Read more.

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8–27.9 g/100 g), the ash content (3.5–3.6 g/100 g), and the total polyphenols (0.29–0.51 g/100g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8–46.0 g/100 g) and lipid contents (21.4–29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22–0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01–0.30 g/100 g) and soluble proteins (4.0–29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20–30 g/100 mL), a decrease in the swelling power (1.3–2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18–210 cP) of the flour slurry after soaking and roasting. All these qualities—needed for producing nutritious flour for infants—highlighted the efficiency of these endogenous technologies. Full article

► Show Figures

Figure 1

148 KiB

Open AccessErratum

Correction: Ghasemi, M., et al. Increase of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomilla L.) Using Salicylic Acid Treatments under Normal and Heat Stress Conditions Foods 2016, 5, 56

by Mojtaba Ghasemi, Nadali Babaeian Jelodar, Mohammad Modarresi, Nadali Bagheri and Abbas Jamali

Foods 2017, 6(2), 11; https://doi.org/10.3390/foods6020011 - 8 Feb 2017

Cited by 2 | Viewed by 4554

Abstract

The authors wish to make the following corrections to their paper [...] Full article

(This article belongs to the Special Issue Essential Oils)

581 KiB

Open AccessArticle

Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

by Ahmet Salih Sonmezdag, Hasim Kelebek and Serkan Selli

Foods 2017, 6(2), 10; https://doi.org/10.3390/foods6020010 - 8 Feb 2017

Cited by 21 | Viewed by 7022

Abstract

The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with [...] Read more.

The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples. Full article

(This article belongs to the Special Issue Flavour Volatiles of Foods)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Foods, Volume 6, Issue 2 (February 2017) – 7 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI