1
|
Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
Collapse
Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| |
Collapse
|
2
|
Wichchukit S, LaFond S, O'Mahony M. Unstructured numerical intensity scales: Models, protocols and errors. Food Res Int 2020; 141:110027. [PMID: 33641955 DOI: 10.1016/j.foodres.2020.110027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
A sample of 62 untrained subjects were assessed on their ability to use unstructured numerical 9-point and 30-point category scales along with an unstructured line scale, using both rank-rating and serial monadic protocols. Visual stimuli were used for convenience, the task being to rate the heights of 12 easily discriminable columns of mung beans held in transparent vertical cylinders. Such stimuli had no perceptual variance, which would otherwise have added uncontrolled variance to the subjects' performance. Two measures of performance were used for each of the 6 experimental conditions. First, mean number of 'scaling errors' made in each of the six experimental conditions was computed. In this experiment, a scaling error was defined as giving a taller column a score equal to or less than a shorter column. The lower the error count, the better the subjects' performance. The second measure was to match the subjects' rating scale pattern of scores to a 'true' pattern of scores, derived from the physical measurements of the 12 columns. For this, a 'dissimilarity score' was developed. This compared the sum of the Euclidean distances between standardized true scale ratings for each of the column's 12 true heights, with those obtained from each subject. This gave a measure of the mismatch between the subject's set of scores and the true set of scores. Both the scaling error counts and the dissimilarity measures, indicated that subjects performed significantly better using the rank-rating protocol than the serial monadic. This was because of the effects of forgetting the exact intensities of stimuli once they had been removed, removal of stimuli being a necessary part of the serial monadic protocol. Subjects were penalized when using the 9-point scales, because there were too few categories to represent the different heights of all 12 columns. This introduced the concept of 'sufficient space'. Using the rank-rating protocol, the 30-point and line scales, with no memory problems and sufficient space elicited the best performances; they were not significantly different.
Collapse
Affiliation(s)
- Sukanya Wichchukit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaeng Saen, 73140, Thailand.
| | - Sean LaFond
- FlavorSense, 1411 Grove Street, Healdsburg, CA, USA
| | - Michael O'Mahony
- Davis Sensory Institute, Davis, CA, USA; Department of Food Science & Technology, University of California, Davis, CA, USA.
| |
Collapse
|
3
|
Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103897] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
4
|
Tang W, Cui H, Sun F, Yu X, Hayat K, Hussain S, Tahir MU, Zhang X, Ho CT. N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8994-9001. [PMID: 31347366 DOI: 10.1021/acs.jafc.9b04694] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) N-(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone (3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction at 80 °C. Reaction kinetics was applied to analyze the mechanism and characteristics of ARP formation and degradation under SDR. ARP formation and degradation rate was highly dependent on temperature, and the latter was more sensitive to temperature. By regulating the reaction conditions of temperature and pH, the ratio of ARP formation rate constant to its degradation rate constant could be controlled to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction through SDR.
Collapse
Affiliation(s)
- Wei Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Fuli Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Xiaohong Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| |
Collapse
|
5
|
Pfützner A, Demircik F, Sachsenheimer D, Spatz J, Pfützner AH, Ramljak S. Impact of Xylose on Glucose-Dehydrogenase-Based Blood Glucose Meters for Patient Self-Testing. J Diabetes Sci Technol 2017; 11:577-583. [PMID: 28745092 PMCID: PMC5505425 DOI: 10.1177/1932296816678428] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The pentose xylose is enriched in edible algae, and is increasingly used as a slowly metabolized carbohydrate in functional food. It is known to interfere with glucose-dehydrogenase-based (GDH) blood glucose measurement systems for patients self-testing. The aim of our study was to investigate the extent of xylose interference in commercially available blood glucose meters. A heparinized whole blood sample was manipulated to contain 3 different glucose concentrations (50-80 mg/dL, 130-160 mg/dL, and 250-300 mg/dL) and 4 different xylose concentrations (0 mg/dL, 25 mg/dL, 50 mg/dL, and 100 mg/dL). Each sample was measured 3 times with 2 different strip lots per test meter (AccuChek Aviva, AccuChek Connect, Contour Next, FreeStyle Freedom Lite, FreeStyle Insulinx, MyStar Extra, OneTouch Verio IQ, and Wellion Calla, reference: YSI GlucoStat analyzer). For analysis, we calculated the xylose capture rate, that is, the xylose amount wrongly displayed as glucose. No xylose interference was seen with 4 meters: AccuChek Aviva (mean capture rate 0%), AccuChek Connect (-2%), MyStar Extra (10%), and Wellion Calla (8%). In contrast, substantial interference was observed with Contour Next (100%), FreeStyle Freedom Lite (104%), FreeStyle Insulinx (120%), and OneTouch Verio IQ (162%). We observed xylose interference in several GDH-based meters. This may become important with increased use of xylose in dietary and functional food products, in particular in products designed for weight loss. Our findings may affect the meter selection for patients who are consuming such food products as part of their lifestyle treatment regimen.
Collapse
Affiliation(s)
- Andreas Pfützner
- Pfützner Science & Health Institute, Mainz, Germany
- Sciema UG, Mainz, Germany
- Andreas Pfützner, MD, PhD, Pfützner Science & Health Institute, Parcusstr 8, Mainz D-55116, Germany.
| | - Filiz Demircik
- Pfützner Science & Health Institute, Mainz, Germany
- Sciema UG, Mainz, Germany
| | | | | | | | | |
Collapse
|
6
|
Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite 2016; 105:449-59. [DOI: 10.1016/j.appet.2016.06.018] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2015] [Revised: 05/27/2016] [Accepted: 06/13/2016] [Indexed: 11/18/2022]
|
7
|
Olabi A, Neuhaus T, Bustos R, Cook-Camacho M, Corvi T, Abdouni L. An investigation of flavor complexity and food neophobia. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.01.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
8
|
Skrandies W, Zschieschang R. Olfactory and gustatory functions and its relation to body weight. Physiol Behav 2015; 142:1-4. [DOI: 10.1016/j.physbeh.2015.01.024] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Revised: 01/14/2015] [Accepted: 01/21/2015] [Indexed: 10/24/2022]
|
9
|
Iida F, Saitou K, Kawamura T, Yamaguchi S, Nishimura T. Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers. Anim Sci J 2014; 86:707-15. [PMID: 25492124 DOI: 10.1111/asj.12342] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Accepted: 09/11/2014] [Indexed: 11/26/2022]
Abstract
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation. An increase in crude fat content reduced the crude protein and moisture contents; it also slightly reduced the nucleic acid and glutamic acid contents, although when the reductions in these umami components were assessed relative to the moisture content they changed little. Increasing the fat content up to a certain point greatly enhanced the umami intensity and beef flavor intensity in the meat quality evaluation and raised the overall evaluation score; the peak of the appropriate crude fat content for these purposes was about 36%.
Collapse
Affiliation(s)
- Fumiko Iida
- Department of Food and Nutrition, Japan Women's University, Tokyo, Japan
| | - Kaoru Saitou
- National Livestock Breeding Center, Fukushima, Japan
| | | | | | - Toshihide Nishimura
- Department of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo, Japan
| |
Collapse
|
10
|
Tian H, Li F, Qin L, Yu H, Ma X. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation. J Food Sci 2014; 79:S2346-53. [PMID: 25311825 DOI: 10.1111/1750-3841.12675] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Accepted: 08/26/2014] [Indexed: 11/29/2022]
Abstract
This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.
Collapse
Affiliation(s)
- Huaixiang Tian
- Dept. of Food Science and Technology, Shanghai Inst. of Technology, 100 Haiquan Road, 201418, Shanghai, China
| | | | | | | | | |
Collapse
|
11
|
Myrdal Miller A, Mills K, Wong T, Drescher G, Lee S, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. J Food Sci 2014; 79:S1795-804. [DOI: 10.1111/1750-3841.12549] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Accepted: 05/05/2014] [Indexed: 11/28/2022]
Affiliation(s)
| | - K. Mills
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - T. Wong
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - G. Drescher
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - S.M. Lee
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | - C. Sirimuangmoon
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | - S. Schaefer
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | | | - B. Minor
- The Culinary Inst. of America at Greystone; St. Helena CA USA
- Mushroom Council; San José CA USA
| | - J.-X Guinard
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| |
Collapse
|