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11 pages, 940 KiB

Open AccessArticle

Stress Condition on a Restricted Sodium Diet Using Umami Substance (L-Glutamate) in a Pilot Randomized Cross-Over Study

by Tamami Iwamoto, Andrea Wakita, Saiko Shikanai, Hideki Matsumoto, Mariko Hirota, Hisayuki Uneyama, Vu Thi Thu Hien and Shigeru Yamamoto

Foods 2021, 10(8), 1739; https://doi.org/10.3390/foods10081739 - 28 Jul 2021

Cited by 3 | Viewed by 2325

Abstract

Hypertensive patients who adopt a sodium-restricted diet have difficulty maintaining this change, and this could increase stress. On the other hand, soup rich in umami substances (dashi) was reported to reduce indexes of anxiety and stress. The objective of this study was to [...] Read more.

Hypertensive patients who adopt a sodium-restricted diet have difficulty maintaining this change, and this could increase stress. On the other hand, soup rich in umami substances (dashi) was reported to reduce indexes of anxiety and stress. The objective of this study was to measure mood and physiological stress indexes during administration of a sodium-restricted diet with and without an umami substance (free L-glutamate) by a cross-over randomized, single-blind, placebo-controlled trial in Japanese female university students. The baseline was measured for 5 days followed by a sodium-restricted diet intervention phase that lasted for 10 days. The Profile of Mood States questionnaire was administered, a stress marker in saliva (chromogranin-A) was measured, and the amount of sodium intake was confirmed from 24 h urine collection samples. Results showed that the sodium reduction was verified by 24 h urine excretion. The percentage of change in the stress marker from the baseline showed that the stress level in group without the umami substance was significantly higher than that in the group with the umami substance (p = 0.013) after receiving a sodium-reduced diet for 6 or more days, indicating that stress was alleviated. This study suggested that umami substances might help to ameliorate stress during a sodium-reduced diet, especially in the initial phase. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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19 pages, 4031 KiB

Open AccessArticle

Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

by Atsuhiro Saita, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri and Nobuyuki Sakai

Foods 2021, 10(8), 1724; https://doi.org/10.3390/foods10081724 - 26 Jul 2021

Cited by 6 | Viewed by 3547

Abstract

Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of [...] Read more.

Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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11 pages, 570 KiB

Open AccessArticle

Comparing Meal Satisfaction Based on Different Types of Tableware: An Experimental Study of Japanese Cuisine Culture

by Tomoko Hasegawa and Nobuyuki Sakai

Foods 2021, 10(7), 1546; https://doi.org/10.3390/foods10071546 - 4 Jul 2021

Cited by 3 | Viewed by 4633

Abstract

In Japan, as in other countries, the externalization of food preparation is increasing. Japanese people are interested in the combination of food and tableware and they are concerned about transferring ready-made meals from plastic containers to natural tableware. This study aimed to examine [...] Read more.

In Japan, as in other countries, the externalization of food preparation is increasing. Japanese people are interested in the combination of food and tableware and they are concerned about transferring ready-made meals from plastic containers to natural tableware. This study aimed to examine the varying evaluations of meals due to differences in tableware. In this study, we investigated the effect of tableware on meal satisfaction, which is emphasized in Japanese culture. We studied the difference in the evaluation of ready-made meals (a rice ball, salad, croquette, and corn soup) before, during, and after a meal under two conditions: plastic tableware and natural wooden tableware. The results showed that there was no difference in the perceptual evaluation of taste and texture during the meal, except for the color of the salad and the temperature of the soup. On the other hand, meals served on natural wooden tableware were rated more positively than those served on plastic tableware before and after meals. These results suggest that, in Japan, the use of tableware, even for ready-made meals, increases the level of meal satisfaction. These findings have implications for both the providers and consumers of ready-made meals as well as the food industry. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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13 pages, 1869 KiB

Open AccessArticle

Consumer Attitudes toward Vertically Farmed Produce in Russia: A Study Using Ordered Logit and Co-Occurrence Network Analysis

by Yuki Yano, Tetsuya Nakamura, Satoshi Ishitsuka and Atsushi Maruyama

Foods 2021, 10(3), 638; https://doi.org/10.3390/foods10030638 - 17 Mar 2021

Cited by 25 | Viewed by 3020

Abstract

Vertical indoor farming under artificial lighting has gained attention as a novel means of food production. However, consumer acceptance of vegetable crops grown under artificial conditions is not well understood. Our nationwide online survey of 289 Russians gathered attitudes and opinions toward vertically [...] Read more.

Vertical indoor farming under artificial lighting has gained attention as a novel means of food production. However, consumer acceptance of vegetable crops grown under artificial conditions is not well understood. Our nationwide online survey of 289 Russians gathered attitudes and opinions toward vertically farmed vegetables. Employing an ordered logit model and a two-mode co-occurrence network analysis, we show how respondents’ attitudes relate to their key demographic characteristics and opinions about the vegetables. Results indicate that respondents’ attitudes are heterogeneous and related to their region of residence, income level, and opinions regarding nutrients, safety, and taste. Respondents in the Central and Volga districts exhibited less favorable attitudes. Less favorably inclined respondents viewed the produce as unnatural, less nutritious, bad-tasting, and even dangerous, presumably because of misconceptions or lack of knowledge. On the other hand, respondents with monthly income above RUB 60,001 (1018 USD, 867 EURO) had relatively positive attitudes toward such vegetables. Respondents having positive attitudes saw the vegetables as safe, tasty, and of good quality. We discuss the political and commercial implications of these findings. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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12 pages, 1408 KiB

Open AccessArticle

Poised for Change: University Students Are Positively Disposed toward Food Waste Diversion and Decrease Individual Food Waste after Programming

by Manar A. Alattar and Jennifer L. Morse

Foods 2021, 10(3), 510; https://doi.org/10.3390/foods10030510 - 1 Mar 2021

Cited by 10 | Viewed by 6254

Abstract

Eaters (consumers of food) are responsible for 60% of waste along the food cycle in developed countries. Programs that target individual and household food waste behavior change are essential to addressing such waste. School cafeterias worldwide offer an opportune microcosm in which to [...] Read more.

Eaters (consumers of food) are responsible for 60% of waste along the food cycle in developed countries. Programs that target individual and household food waste behavior change are essential to addressing such waste. School cafeterias worldwide offer an opportune microcosm in which to educate on food and nutrition skills and change related behavior. No Scrap Left Behind, a cafeteria food waste diversion program, was developed, piloted, and assessed based on measures of both direct and indirect food waste behavior, and attitudes, knowledge, and emotions related to food waste. Participants had positive attitudes towards food waste reduction, engaged in food waste diversion actions, had some knowledge of the impacts of wasted food, and considered their actions important to waste reduction generally. Food waste per student was decreased by 28% over the course of the first year of programming (p = 0.000967), and by 26% in the following year when measured a week before and a week after programming occurred (p = 0.0218). Results indicate that students were poised for food behavior change and that related programming did impact behavior in the short term. Programming may, therefore, help improve student attitudes and skills to develop long-term change as well, although future research should explore this specifically. In comparison with other research on cafeteria programming, results suggest that food waste diversion programming can positively impact students’ dispositions and behaviors, and may be more effective when tailored to the specific population. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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12 pages, 967 KiB

Open AccessArticle

Trends in the Use of Low and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia

by Edvina Hafner, Maša Hribar, Hristo Hristov, Anita Kušar, Katja Žmitek, Mark Roe and Igor Pravst

Foods 2021, 10(2), 387; https://doi.org/10.3390/foods10020387 - 10 Feb 2021

Cited by 14 | Viewed by 4390

Abstract

Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our knowledge of the use of LNCS in the [...] Read more.

Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our knowledge of the use of LNCS in the European food supply is, however, very limited. This study aimed to evaluate the trends in the use of LNCS in different non-alcoholic beverages in the Slovenian food supply over the course of two years. We assessed which LNCS are most used and how the use of LNCS affects energy and sugar content. We analyzed labeling information of non-alcoholic beverages in selected grocery stores, covering the majority of the Slovenian food supply. Selected grocery stores were located in the capital city (Ljubljana). LNCS were present in 13.2% and 15.5% of non-alcoholic beverages in the years 2017 and 2019, respectively. The use of LNCS has significantly increased only in energy drinks (p < 0.01). The most used LNCS in 2017 were acesulfame K, aspartame, and cyclamates. In 2019 the use of sucralose increased significantly (p < 0.01) to become the second most used LNCS. Energy and sugar content varied between subcategories, which depended on the presence of added sugar and LNCS. Comparison between the energy value and the presence of the LNCS showed an almost 50% lower energy content of beverages containing both added sugar and LNCS (E₂₀₁₇ = 92.8 kJ; E₂₀₁₉ = 96.2 kJ per 100 mL), compared with beverages with only added sugar (E₂₀₁₇ = 161.8 kJ; E₂₀₁₉ = 159.0 kJ per 100 mL). In beverages sweetened only with LNCS, the difference was even more noticeable (E₂₀₁₇ = 22.3 kJ; E₂₀₁₉ = 14.3 kJ per 100 mL). Results show that the use of LNCS can help producers reduce the energy value of non-alcoholic beverages. Still, compared to other countries, the offer of such products in the Slovenian food supply is relatively low. However, due to possible public health risks of excessive use of LNCS, producers should be further encouraged for reformulation and production of less sweet products without LNCS, enabling consumers to adapt to less sweet taste of beverages. Further monitoring of LNCS in the food supply is therefore recommended, preferably also with consideration of sales data. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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19 pages, 1959 KiB

Open AccessArticle

Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice

by Shady Afrin Jeesan and Han-Seok Seo

Foods 2020, 9(12), 1845; https://doi.org/10.3390/foods9121845 - 11 Dec 2020

Cited by 22 | Viewed by 4610

Abstract

Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward [...] Read more.

Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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12 pages, 1874 KiB

Open AccessArticle

Effects of Saccharin Consumption on Operant Responding for Sugar Reward and Incubation of Sugar Craving in Rats

by Kenjiro Aoyama and Akane Nagano

Foods 2020, 9(12), 1823; https://doi.org/10.3390/foods9121823 - 8 Dec 2020

Cited by 5 | Viewed by 2806

Abstract

Repeated experience with artificial sweeteners increases food consumption and body weight gain in rats. Saccharin consumption may reduce the conditioned satiety response to sweet-tasting food. Rats were trained to press a lever to obtain sucrose for five days. A compound cue (tone + [...] Read more.

Repeated experience with artificial sweeteners increases food consumption and body weight gain in rats. Saccharin consumption may reduce the conditioned satiety response to sweet-tasting food. Rats were trained to press a lever to obtain sucrose for five days. A compound cue (tone + light) was presented with every sucrose delivery. On the following day, each lever press produced only the compound cue (cue-reactivity test). Subjects were then provided with yogurt for three weeks in their home cages. The rats were divided into two groups. Rats in the saccharin group received yogurt sweetened with saccharin on some days and unsweetened yogurt on others. For the plain group, only unsweetened plain yogurt was provided. Subsequently, the cue-reactivity test was conducted again. On the following day, the rats underwent a consumption test in which each lever press was reinforced with sucrose. Chow consumption and body weight gain were larger in the saccharin group than in the plain group. Lever responses increased from the first to the second cue-reactivity tests (incubation of craving) in both groups. During the consumption test, lever responses were higher in the saccharin group than in the plain group, suggesting that the conditioned satiety response was impaired in the saccharin group. Full article

(This article belongs to the Special Issue Recent Studying of Human Eating and Drinking Behaviors for Novel Foods/Beverages)

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