A low-calorie beverage supplemented with low-viscosity pectin reduces energy intake at a subsequent meal

The addition of fiber to foods and beverages has been linked with greater satiety and reduced energy intakes at the next meal. However, measures of satiety can be influenced by the time interval between beverage consumption and the next meal. The objective of this study was to determine how the time interval between consumption and a subsequent test meal impacts the satiating power of a low-calorie beverage supplemented with low-viscosity pectin fiber. Forty-two participants (20 men, 22 women) each participated in 4 study sessions. Study preloads were 2 low-calorie beverages (355 mL, 8 kcal) containing either 0 g fiber (no fiber) or 8 g low-viscosity fiber (added fiber). These preloads were consumed either 90 min before lunch or 15 min before lunch. Every 15 min, participants rated hunger, desire to eat, fullness, and thirst using 100-mm visual analogue scales. A test lunch was served and plate waste was measured. Beverages with added fiber reduced energy intakes at lunch relative to those without fiber. A short delay (15 min) between beverage consumption and a subsequent meal was associated with higher satiety ratings and reduced energy intakes, regardless of fiber content. The addition of low-viscosity pectin to low-calorie beverages reduced energy intakes at the next meal, presenting a possible tool for intake regulation. A short time interval between consumption of a low-calorie beverage and a meal also increased satiety and decreased food intake, reflecting the short-lived effect of volume.     

Effect of ideal–relative sweetness on yogurt consumption

The objectives of this study were to determine how hedonically different sweetness levels in yogurt, determined by the ideal–relative rating method, affected taste test liking ratings and consumption in a naturalistic setting. Nineteen subjects attended a preliminary session, a taste test and three lunch tests. During the taste test, they rated yogurt with three levels of sweetness (high, optimum, and low) for six attributes. During each lunch test, they were offered a tray of nine food items, including yogurt at one of the three sweetness levels. Subjects liked the optimally sweet yogurt best in the taste test and consumed the most of it at lunch. Taste test liking ratings did not predict the amount of yogurt consumed during lunch. The lower-than-optimum sweetness level was more detrimental to taste test ratings than was the oversweetened yogurt whereas the higher-than-optimum sweetness level was more detrimental to consumption during lunch than was the undersweetened yogurt.     

Acceptability of micronutrient fortified school meals by schoolchildren in rural Himalayan villages of India

This cross-sectional randomized controlled study assessed the social acceptability of micronutrient fortified cooked lunch meals by schoolchildren in rural Himalayan villages of India, in a program where the cooking and the micronutrient fortification were done at school. Subjects were randomly assigned to treatment (91) and control (90) groups. The treatment group consumed a weighed amount of cooked lunch meals fortified with locally produced multi-micronutrient premix and the control group consumed a weighed amount of the same meals but without added micronutrient premix. After having eaten, subjects were asked to rate, on a 3-point Likert scale using "smiley" faces, the pleasantness of smell, taste, and overall satisfaction with the food. The mean age of study children was 7.96 +/- 1.64 y and 48.6% were males. The average amounts of food consumed by the treatment and control groups were 345 +/- 114 and 360 +/- 102.4 g, respectively. Addition of the multi-micronutrient premix to school meals did not significantly affect the mean amount of food consumed by the schoolchildren (P > 0.05; independent sample t-test). No significant differences were seen between treatment and control groups in terms of ratings for taste, smell, and the general acceptance of the micronutrient fortified or the unfortified school meals. In conclusion, the addition of a multiple micronutrient premix to school meals was well liked by schoolchildren and did not adversely affect their food consumption.     

The impact of pleasantness ratings on crossmodal associations between food samples and musical notes

Although several crossmodal associations involving taste and olfaction have been reported recently, the mechanism(s) by which they operate are still poorly understood. In the present study, we explored the role of a single parameter that has been suggested to play an important role in taste/flavour-musical note association, namely pleasantness. Chocolate was chosen as a stimulus as it elicits a wide range of pleasantness ratings (especially in the case of dark chocolate). Participants tasted three types of chocolate (dark, milk, and marzipan-filled) and had to match their flavour with a musical note (choosing both the pitch and the instrument playing the note). The results demonstrated that, while there was an overall correlation between pleasantness ratings and the chosen pitch, it disappeared when a single stimulus was considered in isolation, suggesting that pleasantness is not solely responsible for the associations between tastes/flavours and pitch. By contrast, pleasantness affects the choice of instrument even when a single stimulus is considered. The role of pleasantness in driving associations between tastes/flavours and musical notes, while important in the choice of instrument, is thus not as essential for the choice of pitch as has been suggested previously.     

In vitro and In vivo studies on intragastric soya protein–polysaccharide gels in a beverage matrix

Intragastric gelation is a mechanism whereby a consumed liquid food gels under the acidic gastric condition. It was hypothesised that intragastric gelation would result in satiety due to delayed gastric emptying. Three treatment beverages that is soya protein isolate (SPI) with λ‐carrageenan (SPI‐LC; high viscosity, gelling), guar gum (SPI‐GG; high viscosity) and no polysaccharide (SPI; low viscosity) were given to twenty participants in a randomised 3 × 3 double‐blind within‐subject crossover design trial and asked to rate their hunger and fullness scores (visual analogue scale; VAS) before and up to 60 min after consumption of the beverage. Results show that there were no significant effects on hunger, fullness and energy intake after consuming the SPI‐LC (gelling) beverage compared to the SPI‐GG beverage, but did evoke weak satiety signals up to 20 min after consumption when compared to the control (low‐viscosity) SPI beverage. Therefore, intragastric gelation does not result in satiety in this study.     

酸性调配型含乳饮料的酸味感要求及影响酸味感的主要因素研究

研究了酸性调配型含乳饮料的酸味感应符合的要求及影响酸味感的主要因素。结果表明,该饮料的酸味感应符合香味协调、柔和不失清爽、快速、持久、强度适中的要求;影响因素主要有ｐＨ、甜酸比、增稠剂用量、酸味剂组成及还原乳添加量。适宜的ｐＨ、甜酸比、增稠剂用量依次为３．８￣３．９、５９￣６０、０．１５％￣０．２％;适宜的酸味剂组成要根据不同的还原乳添加量而定,而还原乳添加量为２０％、３０％、４０％的情况下,适宜     

The impact of food and beverage characteristics on expectations of satiation,satiety and thirst

The expected impact of a food or drink on appetite can influence decisions around eating and the actual experience of satiation and satiety post-consumption. This study explored the relationship between a product’s anticipated sensory characteristics and its expected impact on feelings of hunger, fullness and thirst. Female participants (n = 118) evaluated 40 widely available food and beverage products (varying in physical characteristics, packaging, serving size and total energy content) for anticipated sensory characteristics, pleasantness and familiarity, alongside expected impact on immediate fullness, hunger after one hour and thirst both immediately and after one hour. Correlations revealed that the most caloric products and those anticipated to be creamier were expected to be more filling and hunger suppressing than the products with lower energy content and expected to be less creamy. Total energy was the best predictor of expected satiation and satiety. We observed that beverage products were expected to be similarly satiating as food products (including liquid, solid and semi-solids) with a similar total energy content and expected creaminess. On the other hand, products expected to be less salty and thick were expected to be most thirst-quenching, and these tended to be beverage products, regardless of their total energy content. These results are in line with emerging evidence suggesting that certain sensory cues associated with nutrients can be used to estimate the satiating power of other foods, including beverages. Beverages are expected to be uniquely thirst-quenching, but are not always expected to have a low satiety-value.     

Sandwiches and milk with varying fat and sodium contents: What is the best combination?

Saltiness and fattiness were systematically varied in combinations of wheat bread (unsalted vs regular-salt), spread (none vs regular-salt and regular-fat), cheese (low-salt and low-fat vs low-fat). All possible combinations, amounting to sixteen samples of sandwich and milk, were presented to 43 subjects for ratings of pleasantness. The subjects also rated the pleasantness of individual components. The unsalted bread without spread but with low-salt, low-fat cheese and any of the milk types received the lowest hedonic ratings, whereas the regular-salt bread with spread and with any of the cheese and milk options received the highest. The pleasantness of individual components predicted the pleasantness of a combination by only 10–40% (multiple regression analysis). Thus the pleasantness of an entity depended on the pleasantness of components only to a very limited extent. The absence of major elements, such as spread on bread or the salty taste in bread, had major effects on acceptance.     

Appetite,hunger, and satiety in the elderly

Food intake declines with age and the elderly frequently report a decrease in appetite. Social and physical factors as well as decreased energy expenditure may be part of the explanation for the decreased food intake; however, it is possible that changes in hunger mechanisms are also involved, but more studies similar to those conducted on thirst are needed. The consumption of a varied diet depends in part on sensory‐specific satiety, that is, the decrease in the pleasantness of a food as it is consumed. We have shown that sensory‐specific satiety changes with age such that it was absent in individuals over the age of 65 and this could be part of the explanation of why the elderly consume more monotonous diets. Additional basic studies on how aging affects the controls of food intake will suggest ways to improve the nutritional status of the elderly.     

Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose,satiety ratings,and subsequent meal intake

Whey and casein proteins differentially affect postprandial blood glucose and satiety mechanisms, with relevance for type 2 diabetes and obesity. Therefore, the purpose of this work was to investigate the effect of the casein-to-whey protein ratio and total protein concentration of milks consumed with cereal on postprandial blood glucose, appetite ratings, and subsequent food intake in a randomized, controlled, double-blinded study with healthy young adults (n = 32, 23.4 ± 3.1 yr, body mass index = 22.2 ± 2.5 kg/m²). Fasted participants consumed milk (250 mL) with either 80:20 or 40:60 (modified) casein-to-whey protein ratios at commercially normal (3.1%, wt) or high protein (9.3%, wt) concentration, or control (water with whey permeate), each along with 2 servings of oat-based breakfast cereal. Blood glucose concentrations were determined from finger prick blood samples and appetite was assessed using visual analog scales. Participants consumed a measured ad libitum pizza lunch at 120 min and blood glucose determination and appetite assessment continued following the lunch meal (140–200 min) to observe the second meal effect. Pre-lunch (0–120 min) incremental area under the curve (iAUC) and mean change from baseline blood glucose were reduced with consumption of all milk treatments relative to control. However, we found no differences between all treatments on pre-lunch appetite change from baseline and total area under the curve (tAUC) or lunch meal food intake. In terms of protein concentration results, high protein (9.3%, wt) treatments contrasted to normal protein (3.1%, wt) treatments lowered blood glucose change from baseline and iAUC, and post-lunch appetite change from baseline and tAUC. Protein ratio showed a modest effect in that modified (40:60) protein ratio lowered pre-lunch blood glucose change from baseline but not iAUC, and normal (80:20) protein ratio lowered pre-lunch appetite change from baseline but not tAUC. Therefore, high-carbohydrate breakfast meals with increased protein concentration (9.3%, wt) could be a dietary strategy for the attenuation of blood glucose and improved satiety ratings after the second meal.     

Sweetness intensity perception and pleasantness ratings of sucrose, aspartame solutions and cola among multi-ethnic Malaysian subjects

As the sugar intake of Malaysians is one of the highest in the Asia Pacific region, we wanted to investigate how this high prevalence of ‘sweet tooth’ is influenced by biological determinants like age, gender, ethnicity and Body Mass Index (BMI). This study therefore sought to use the generalized Labeled Magnitude Scale to evaluate the sweetness intensity perception and pleasantness ratings of not only three increasing suprathreshold concentrations of sucrose and a popular naturally-sweetened carbonated beverage - Coca-Cola®, but also their non-nutritive sweetener (NNS) counterparts - aspartame and Coca-Cola Light®. Taken together, the overall intensity of NNS solutions and beverage was perceived as significantly higher, but not for their pleasantness. The intensity perception and pleasantness of most sweet solutions were not significantly associated with gender and BMI. Overall, Malays had a lower perceived intensity of sweet stimuli compared to other ethnicities, but a conclusion of the influence of ethnicity on sweetness pleasantness could not be met. Lastly, sweetness intensity perception and pleasantness ratings for both colas decreased significantly with age.     

Price information influences the subjective experience of wine: A framed field experiment

Past experimental laboratory and correlational data from observational research has shown that knowledge of the price of wine influences the consumer’s subjective experience. However, there is limited prior research that has explicitly manipulated price information in a realistic wine tasting setting. A total of 140 participants tasted three different low-, mid- and high-priced wines with open, deceptive, or no price information and rated them for taste intensity and pleasantness. In our community sample, intensity of taste ratings for open, deceptive and blind price information reflected retail prices, thus more expensive wines were rated as more intense in taste. However, while pleasantness ratings did not differ for open and no price information, deceptive up-pricing of low-price wine significantly influenced ratings for pleasantness, whereas deceptive down-pricing of high-price wine had no effect on pleasantness ratings. Thus, pricing information differentially influences the consumer’s subjective experience of wine, with no effects on intensity of taste ratings and no effects on pleasantness ratings with correct or no price information, but increased pleasantness of low-price wine when provided with a deceptive higher price. Thus, in wine may lay the truth, but its subjective experience may also lie in the price.     

响应面法优化欧李果汁与牛奶复合益生菌饮料发酵工艺

以欧李（Cerasus humilis）果汁与牛奶为主要原料制作复合益生菌饮料,以总抗氧化能力和活菌数为评价指标,经单因素试验分析发酵菌株、果浆浓度、脱脂牛奶添加量、糖度、接种量和发酵时间对发酵饮料的影响,并通过响应面试验对影响较大的4个因素进行优化,确定复合益生菌饮料最佳工艺。结果表明,最佳发酵工艺为发酵菌株植物乳杆菌（Lactobacillus plantarum）和嗜酸乳杆菌（Lactobacillus acidophilus）（1∶1）,欧李果汁添加量49%,脱脂牛奶添加量12.3%,糖度12 °Bx,接种量6%,发酵时间41 h。在此优化发酵工艺条件下,饮料总抗氧化能力为143.33 U/mL,活菌数为8.70 lg（CFU/mL）,色泽鲜艳呈粉红色,气味纯正,具有欧李果香,酸甜可口,滋味宜人。     

Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

The integration of olfactory and taste perception and the role of congruency and familiarity on perception have already been demonstrated in model solutions. The aim of the present study was to investigate the role of these factors in real food products. Therefore, we have investigated the impact of olfactory perception on perceived bitterness in a familiar (bitter cocoa beverage) and an unfamiliar (bitter milk) beverage. Sensory profilings with and without noseclip were conducted according to simultaneous product presentation. In a first experiment, an instant cocoa powder mixed with water was used to prepare a common base. Two types of flavourings were added: cocoa and vanilla, at three different levels (none, medium and high). Samples were compared within a flavouring type. In a second experiment a vanilla flavour was added at three levels to a milk base containing caffeine. The panellists scored bitterness, sourness, sweetness and body with noseclip. Without noseclip, overall aroma above the cup and in mouth were assessed in addition to the previous set of attributes. With noseclip, results showed that neither the cocoa nor the vanilla flavourings provided any additional taste to the beverages. Without noseclip, olfactory/taste interaction in the cocoa beverage led to an enhancement of bitterness induced by the cocoa flavouring and an increase in sweetness from the vanilla flavouring. On the contrary, in the caffeinated milk, the addition of vanilla flavouring did not significantly increase sweetness, but unexpectedly enhanced bitterness. This study is further evidence of the influence of olfaction on taste perception in complex matrices. In addition, our results suggest that taste–olfaction integration is product dependent and related to food experience, even when working with trained subjects. Furthermore, the unpleasantness due to the neophobia related to the consumption of a new product and to bitterness may enhance bitterness when the unfamiliarity of the product is increased by addition of vanilla flavouring to a bitter milk beverage.     

芦荟奶茶的生产工艺研究

芦荟奶茶固体饮料,用植物甾醇代替了传统奶茶中奶精(植脂末)成分,保证顺滑口感同时,无反式脂肪酸,且植物甾醇具有选择性分解有害固醇、抗癌、增强免疫力等功效,另配有芦荟蜂蜜伴侣,丰富口味的同时,增加营养性。本课题通过单因素实验与正交试验,最终确定甾醇最佳乳化条件和奶茶配方。比例为2∶1的单甘脂∶蔗糖酯作为植物甾醇的复合乳化剂,添加量为2%,温度60℃,油水比1∶3,乳化时间为10min,奶茶最佳配料比为蜂蜜添加量10m L,红茶浓缩汁添加量30m L,植物甾醇乳化液添加量0.5m L,牛奶添加量60m L,此时饮料的口感、色泽、溶解性都较好,达到了预期效果。     

银耳百合复合乳饮料的研制

以银耳、百合和乳粉为原料,研究开发银耳百合复合乳饮料。通过单因素试验和正交试验对银耳百合复合乳饮料的配方及稳定性进行研究。结果表明,当银耳汁液、百合汁液、复原乳和白砂糖的添加量分别为质量分数30%、25%、20%、5.0%时,所得到的银耳百合复合乳饮料品质最优;在以上产品中添加质量分数0.03%的黄原胶时,产品稳定性最好。研制的银耳百合复合乳饮料均匀一致无沉淀,无分层,色泽呈乳白色,味道可口,清爽细腻,营养丰富,具有百合、银耳、乳相协调的独特风味。     

Exploring how age influences sensory perception,thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology

The Check-all-that-apply (CATA) method has been widely used for the sensory characterisation of many different foods and beverages. However, this methodology has been rarely used with older adults. The aim of this study was to measure the effectiveness of the CATA methodology to investigate the differences in sensory perception of Oral Nutritional Supplements (ONS) between younger and community dwelling older adults over successive sips of a full volume of two ONS. The study also sought to measure the effects of ONS on thirst, hunger and fullness.160 participants (eighty aged over 65 and eighty aged 18-35) evaluated two ONS over two different days. They consumed five 40 ml aliquots of ONS amounting to one serving. After each 40 ml they completed a CATA questionnaire, which recorded liking using a 9-point hedonic scale and hunger, fullness, desire, and thirst using 100 mm visual analogue scales.The results indicated significantly lower levels in hunger (p ≤ 0.01) and thirst (p ≤ 0.01) in the older cohort than the younger cohort. Significant differences in texture perception with age were also observed with the younger cohort selecting ‘Watery’ significantly more (p ≤ 0.05) than the older cohort for ONS 1 and ‘Thick’ and ‘Viscous’ significantly more (p ≤ 0.05) for ONS 2. The study showed that the CATA methodology is appropriate for use with older adults. The findings enhanced our understanding of how an older population experience ONS and drivers of ‘liking’. This information has the potential to enhance ONS adherence and ultimately improve the nutritional status of older people.     

Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

Soymilk mixed at a proportion of 0%, 25%, 50%, and 75% (g/100 g total milk) with cow's milk to make a salep, a beverage prepared from the dried tubers of Orchis mascula. The values of the flow behaviour index, n, of salep samples decreased as the soymilk content in the beverage increased. All salep beverages exhibited a pseudoplastic behaviour. Among the samples, salep beverage containing 25% soymilk was scored the highest in terms of overall acceptance by sensory panellists. Statistically significant (p < 0.05) differences were determined for colour, odour, taste, mouthfeel, and overall acceptance as the concentration of soymilk increased in salep beverage. This study produced a beverage from cow's milk and soymilk to offer a promising nutritious and healthy alternative to the consumers with a reasonable acceptance. The rheological parameters of the cow's milk-soymilk salep blends obtained in this study may have useful implications for design and processing.     

Short-term appetite-reducing effects of a low-fat dairy product enriched with protein and fibre

The objectives of this work were to investigate short-term appetite-reducing effects of an innovative low-fat yogurt enriched with protein (8 g/serving) and fibre (2.6–2.9 g/serving). Two studies were conducted using randomised cross-over designs. Healthy women consumed a mid-morning snack consisting of either the test or the control yogurt product (Study 1, n = 24: iso-energetic, not iso-weight conditions; Study 2, n = 121: iso-weight, not iso-energetic conditions) under laboratory conditions. Subjective appetite ratings (of hunger, fullness, desire to eat and prospective consumption) were recorded throughout the morning; sensory and hedonic ratings were also collected. In Study 2, two hours after consumption of the dairy snack, subsequent food intake at lunch was also measured. The test product reduced subjective appetite compared to the control (all ratings, P < 0.05). Energy intake at lunch was reduced by 274 kJ after the test compared to the control (P < 0.001). These two studies demonstrated that a low-fat dairy product enriched with protein and fibre can significantly reduce short-term appetite.     

Effects of delaying increase in milk allowance and type of gradual weaning program on performance and health of calves fed lower levels of milk

The objective of this study was to investigate the effects of delayed increase in milk allowance and type of gradual weaning program on the feed intake, health, and growth of male Holstein calves. Using a 2 × 2 factorial design, each male Holstein calf was randomly assigned to 1 of 2 milk level treatments and 1 of 2 weaning treatments upon arrival to a rearing facility. Calves were either assigned to a moderate (MM) or lower (LM) milk level treatment. All calves received the same milk program from arrival until d 12, increasing from 4 to 5 L/d (115 to 125 g/L) over the 12 d. On d 13, MM calves began receiving additional milk compared with LM calves until they were weaned, with MM offered milk increasing to a peak of 9 L/d (140 g/L). Calves on the MM treatment received a total of 35 kg of milk replacer over 45 d, compared with LM calves, who received a total of 25 kg of milk replacer over 45 d. Calves were also assigned to be weaned by either a 2-step gradual program or a 4-step gradual program. Calves assigned to the 2-step program had their milk reduced in 2 steps from d 30 to 45, and 4-step calves had their milk reduced in 4 steps from d 30 to 45. After d 46, calves received no milk but continued to be monitored until d 59. Calves had ad libitum access to water from arrival, and solid feed was offered from d 5 onward. No interactions of effects of milk level and weaning treatment were detected. By design, calves on the MM treatment consumed greater amounts of milk than LM calves in the preweaning phase from d 13 to 29 (6.1 vs. 4.8 L/d) and weaning phases from d 30 to 45 (4.7 vs. 3.2 L/d). The LM calves consumed greater amounts of solid feed than MM calves from d 22 to 29 of the preweaning phase, and from d 30 to 40 and d 43 to 45 of the weaning phase, whereas postweaning feed consumption was similar for both milk treatments. Calves in both milk treatments had similar blood β-hydroxybutyrate levels, indicating similar rumen development. Body weight and size measurements were similar between milk treatments across the study, although LM calves had a greater average daily gain than MM calves between d 38 and 46 (0.96 vs. 0.71 kg/d). Both gradual weaning treatments resulted in similar feed consumption, growth, and health parameters. Overall, the results indicate that delaying a moderate increase in milk until 12 d after arrival at a rearing facility provided no overall beneficial effect on growth or rumen development.