Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials

Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States-A Pilot Study

Millets are climate-resistant, potential alternatives to wheat that could provide environmental, food security, and health benefits (e.g., lower glycemic index). However, millets are high in phytic acid, which reduces the bioavailability of essential minerals. Millets are often fermented in Africa and parts of Asia to improve bioavailability and, thus, nutritional value, but both unfermented and fermented millets may have flavors unfamiliar to Western cultures. We conducted two pilot studies on sensory perception and liking of whole grain, United States pearl millet (Pennisetum glaucum), in a group of U.S. consumers. In a preliminary study, we compared pearl millet treated under five different conditions (0, 48, and 96 h of fermentation fully submerged in either distilled water or in a 5% NaCl solution at 28 °C). We found that 96 h of spontaneous fermentation in water, an inexpensive and accessible technique consistent with consumer demand for minimally processed foods, reduced phytic acid by ~72%. However, consumers (n = 12) rated flatbreads made with fermented pearl millet as more bitter and sour than flatbreads made with unfermented pearl millet. In a second study, participants (n = 30) rated liking and purchase intent for whole wheat bread with 0 to 50% (w/w) substitution of pearl millet flour. Replacing up to 20% of wheat with fermented or unfermented pearl millet had no measurable effect on liking or purchase intent. More extensive substitution compromised liking, particularly with fermented pearl millet. More work is needed, but so far, there appear to be no sensory barriers to at least partial substitution of whole-grain pearl millet for wheat in whole wheat bread for United States consumers.

Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products

Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.

Marine macroalgae polysaccharides-based nanomaterials: an overview with respect to nanoscience applications

Background

Exploration of marine macroalgae poly-saccharide-based nanomaterials is emerging in the nanotechnology field, such as wound dressing, water treatment, environmental engineering, biosensor, and food technology.

Main body

In this article, the current innovation and encroachments of marine macroalgae polysaccharide-based nanoparticles (NPs), and their promising opportunities, for future prospect in different industries are briefly reviewed. The extraction and advancement of various natural sources from marine polysaccharides, including carrageenan, agarose, fucoidan, and ulvan, are highlighted in order to provide a wide range of impacts on the nanofood technology. Further, seaweed or marine macroalgae is an unexploited natural source of polysaccharides, which involves numerous different phytonutrients in the outermost layer of the cell and is rich in sulphated polysaccharides (SP), SP-based nanomaterial which has an enhanced potential value in the nanotechnology field.

Conclusion

At the end of this article, the promising prospect of SP-based NPs and their applications in the food sector is briefly addressed.

Effective Use of Plant Proteins for the Development of "New" Foods

Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal origins. This “protein shift” urges food researchers to develop high-quality foods based on plant proteins. Meanwhile, patients with food allergies, especially gluten-related ones, are reported to be increasing. Additionally, growing popularity of the gluten-free diet demands development of foods without using ingredients of wheat origin. Besides, consumers prefer “clean-label” products in which products are expected to contain fewer artificial compounds. These diversified demands on foods have spurred the development of “new” foods in view of food-processing technologies as well as selection of the primary ingredients. In this short review, examples of foodstuffs that have achieved tremendous recent progress are introduced: effective use of plant protein realized low-carb, high protein, gluten-free bread/pasta. Basic manufacturing principles of plant-based vegan cheese have also been established. We will also discuss on the strategy of effective development of new foods in view of the better communication with consumers as well as efficient use of plant proteins.