Foaming purees as a strategy to modify oral processing time.

Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral processing. This was achieved by creating different structures in purees using a gas syphon, vacuum and syphon + vacuum.

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.

: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the digestibility of new food prototypes made with quinoa and/or lentil flours addressed to older adults. : Four gels and six breads were elaborated and subjected to mechanical analysis and simulated gastrointestinal in vitro digestion.

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced.

Exploring the impact of bubble type on sensory stimulation in drinks.

This study explores the impact of various types of carbonation on sensory stimulation in the mouth, salivary secretion and the neurotransmitter substance P (SP), as well as body responses such as heart rate (HR) and Galvanic Skin Response (GSR). Three types of carbonation (one made using a soda machine, another carbonated with a gasifier, and the last commercial sparkling water) were used to produce different bubbles resulting in distinct sensory characteristics assessed by a trained panel. The impact of carbonation was measured by recording changes in salivary flow rate, SP levels, salivary secretory immunoglobulin A (SIgA), HR, and GSR in fifteen healthy participants.

Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation.

Consumption of essential amino acids responsible for muscle protein synthesis is important in preventing sarcopenia among older individuals. This population may experience gastrointestinal disorders that inhibit protein digestibility, making it crucial to address. Therefore, solid-state fermentation (SSF) using Pleurotus ostreatus and air drying has been suggested as a means of improving the protein digestibility of lentils and quinoa.

The difficult decision of buying food for others: Which puree will my baby like?

When selecting commercial baby food, parents make the initial decision, but the baby's approval ultimately determines the likelihood of repurchasing. However, discerning what babies prefer and enjoy can be challenging for food developers because babies cannot verbally express their preferences. To gain insight into the decision-making process of parents when selecting food for their infants, this study aims to examine: 1.

Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties.

The need to provide novel, nutritious plant-based products requires seeking high-value, sustainable protein sources, like quinoa and lentils, having an increased digestibility and lacking antinutrients. Fungal fermentation has evidenced enhanced nutritional value of flours obtained from these grains. However, research into techno-functional properties, essential to the new product development, is lacking.

In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa.

The growing number of older adults necessitates tailored food options that accommodate the specific diseases and nutritional deficiencies linked with ageing. This study aims to investigate the influence of age-related digestive conditions in vitro on the phenolic profile, antioxidant activity, and bioaccessibility of minerals (Ca, Fe, and Mg) in two types of unfermented, fermented, and fermented dried quinoa and lentils. Solid-state fermentation, combined with drying at 70 °C, significantly boosted the total phenolic content in Castellana and Pardina lentils from 5.

Origins of thirstiness sensation and current food solutions.

The sensation of thirstiness is the desire to drink water. In certain situations, the ingestion of liquid water can be restricted. As a result, thirstiness is not relieved, resulting in an uncomfortable and distressing situation.

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.

The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.

What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacities.

People with oral impairments, such as poor denture status, poor muscle strength, and poor salivary secretion, have more difficulties performing oral processes, which results in the risk of choking. In this study, we aimed to understand, in vitro, how different oral impairments can affect the oral processing of food reported as a choking hazard. Six foods that frequently cause choking were selected and studied, varying three in vitro factors at two levels-saliva incorporation amount, cutting activity, and compression action.

Characterization of Dysphagia Thickeners Using Texture Analysis-What Information Can Be Useful?

Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed.

Context-dependent roles of cellular senescence in normal, aged, and disease states.

Cellular senescence is a state of irreversible cell cycle arrest that often emerges after tissue damage and in age-related diseases. Through the production of a multicomponent secretory phenotype (SASP), senescent cells can impact the regeneration and function of tissues. However, the effects of senescent cells and their SASP are very heterogeneous and depend on the tissue environment and type as well as the duration of injury, the degree of persistence of senescent cells and the organism's age.

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.

Dysphagia patients might need to thicken drinks. The viscosity of these thickened drinks varies among commercial thickeners and drinks compromising the ingesta safety. The aim of this study was to investigate how temperature and resting time affect the rheological properties of thickened drinks.

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products.

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.

No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours.

The COVID-19 pandemic and especially the lockdowns coming with it have been a disruptive event also for food consumption. In order to study the impact of the pandemic on eating habits, self-reported changes in food-related behaviours were investigated in ten European countries by means of an online survey. A latent class cluster analysis distinguished five clusters and showed that different types of consumers can be distinguished based on how they react to the pandemic as regards their eating habits.

External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice.

In a pre-purchase situation, consumer perception of mandarin quality is almost exclusively based on fruit appearance. Determination of consumer requirements in this regard is needed to preserve the current success of this crop in markets worldwide. In this study, the effect on consumer choice of different appearance characteristics that can occur mainly in early-season mandarins was quantified.

Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions.

Food behavior during oral processing plays an essential role in the perception of texture. It depends on different factors, including food structure and composition, as well as its behavior when interacting with saliva. This study aimed to investigate the effect of particle size and thickener type of emulsified systems on physical, rheological, tribological, and oral oily coating properties under oral conditions.

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food.

Sandwiches are the most common "casual-food" consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions.

Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet.

With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food's taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors and new strategies to improve them.

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre.

The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers' response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground.

Foods for Plant-Based Diets: Challenges and Innovations.

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry.

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers.

The principal motivations for the worldwide trend towards reducing meat consumption are health, the environment and animal welfare. The present study investigated the willingness of omnivores to introduce mixed (beef-vegetable protein) and 100% vegetable protein products into their diet. The participants (n = 251) were young adult omnivores who consumed meat at least once a week.

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers' perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (, , , , and a ) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal.