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Badia-Olmos C, Sánchez-García J, Laguna L, Zúñiga E, Mónika Haros C, Maria Andrés A, Tarrega A. Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties. Food Res Int 2024; 177:113915. [PMID: 38225151 DOI: 10.1016/j.foodres.2023.113915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
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. This study investigated the techno-functional properties of flours made from lentil and quinoa after fermenting them with Pleurotus ostreatus and subjecting them to two drying techniques (lyophilisation and hot air drying). In both cases, the fermentation led to noteworthy improvements in swelling and water holding capacity, especially in those lyophilised than those dried. In contrast, the emulsifying, foaming, thickening, and gelling capacities decreased significantly. The loss of abilities was more severe for dried grains than for lyophilized ones. The thermomechanical analysis of the fermented flours showed lower thickening and gelling potential compared to untreated flours. Microscopy images revealed that the state and structure of starch granules were affected by both fermentation and drying processes. Starch granules in lentils were partly pre-gelatinised and trapped in the cotyledon cell, resulting in limited thickening and gelling abilities. In contrast, in quinoa, starch underwent pre-gelatinisation and retrogradation during the fermentation process, promoting the production of resistant starch and increasing fibre content. This study presents the potential of treated flours as ingredients possessing unique attributes compared to protein and fibre-rich conventional products.
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Affiliation(s)
- Celia Badia-Olmos
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Janaina Sánchez-García
- Institute of Food Engineering, Universitat Politècnica de València (FoodUPV), Camino de Vera s/n, 46022 Valencia (Spain)
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Elena Zúñiga
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Claudia Mónika Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Ana Maria Andrés
- Institute of Food Engineering, Universitat Politècnica de València (FoodUPV), Camino de Vera s/n, 46022 Valencia (Spain)
| | - Amparo Tarrega
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain).
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Picó-Munyoz R, Tárrega A, Laguna L. Origins of thirstiness sensation and current food solutions. Compr Rev Food Sci Food Saf 2023; 22:4433-4450. [PMID: 37583300 DOI: 10.1111/1541-4337.13229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/15/2023] [Accepted: 08/01/2023] [Indexed: 08/17/2023]
Abstract
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. The present review describes thirstiness and hydration, the food products and beverages that cause thirstiness, and the beverages and food products currently available to quench thirstiness in individuals with restricted access to liquid ingestion. It also discusses how to measure the effectiveness of calming thirstiness. To diminish thirstiness distress, different alternatives to liquids are proposed. Individuals with swallowing disorders are given thickened water, individuals with restricted water ingestion are given ice cubes or ice popsicles of different flavors, and sportspeople are given energy gels. However, current beverage solutions seem not to relieve thirst fully, although some stimuli like iced water, flavors (especially lemon and mint), or acids seem to work better than plain stimuli and could be added to existing products. Therefore, there is still a need to incorporate these strategies into beverage and food formulations and to test their effectiveness.
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Affiliation(s)
- Ruth Picó-Munyoz
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Amparo Tárrega
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Laura Laguna
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
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3
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Ismael-Mohammed K, Bolivar-Prados M, Laguna L, Clavé P. Measuring the Rheological and Textural Properties of Thick Purees Used to Manage Patients with Swallowing Disorders. Nutrients 2023; 15:3767. [PMID: 37686799 PMCID: PMC10490504 DOI: 10.3390/nu15173767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Texture-modified diets are the first-line compensatory strategy for older patients with swallowing and mastication disorders. However, the absence of a common protocol to assess textural properties inhibits their standardization and quality control and, thus, patient safety. This study aimed to (a) assess the rheological and textural properties of ten thick purees (Texture C, British Dietetic Association), (b) understand the effect of oral processing, and (c) measure the properties of the ready-to-swallow bolus after oral processing in healthy adults. Shear viscosity at 50 s-1 and 300 s-1 and textural properties (maximum force, cohesiveness, and adhesiveness) of boluses of ten thick purees were analyzed with a rheometer and a texture analyzer before and after oral processing (ready-to-swallow) in five healthy volunteers. Viscosity varied by 81.78% at 50 s-1 (900-4800 mPa·s) among purees before oral processing. Maximum force varied by 60% (0.47-1.2 N); cohesiveness, 18% (0.66-0.82), and adhesiveness, 32% (0.74-1.1 N·s). The high variability of viscosity was also present in ready-to-swallow boluses, 70.32% among purees. Oral processing significantly reduced viscosity in most purees (French omelet, zucchini omelet, turkey stew, red lentils, noodles, and hake fish) and also significantly reduced maximum force (7-36%) and adhesiveness (17-51%) but hardly affected cohesiveness (<5%). All thick purees met the qualitative textural descriptors for Level C texture. However, all ten purees showed significant differences in all parameters measured instrumentally and were affected differently by oral processing. This study demonstrates the need to use instrumental quality control using standardized protocols and SI units to narrow the variability and provide the optimal values for patients with dysphagia who require texture-modified diets.
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Affiliation(s)
- Kovan Ismael-Mohammed
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataro, Spain (M.B.-P.)
- Institute of Agrochemistry and Food Technology (IATA-CISC), 46980 Valencia, Spain;
| | - Mireia Bolivar-Prados
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataro, Spain (M.B.-P.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA-CISC), 46980 Valencia, Spain;
| | - Pere Clavé
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataro, Spain (M.B.-P.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
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Carrillo E, Chaya C, Viadel A, Laguna L, Tarrega A. Early changes in elderly food habits related to reduced protein intake. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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Badia-Olmos C, Laguna L, Haros CM, Tárrega A. Techno-Functional and Rheological Properties of Alternative Plant-Based Flours. Foods 2023; 12:foods12071411. [PMID: 37048232 PMCID: PMC10094013 DOI: 10.3390/foods12071411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
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 = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Water holding capacity was high for white bean and oat flours and low for red lentil. Oat and quinoa flours had the highest oil-holding capacity. Emulsifying and foaming capacities were high for all pulse flours but poor for amaranth and oat flours. However, amaranth and oat provided a much higher viscosity during heating than the rest of the flours. The viscoelastic properties of the flour pastes indicated that they all had a gel structure with storage modulus (G′) values over loss modulus (G″) values. From the viscoelastic properties, amaranth and quinoa showed a weak gel structure with low G′ and G″ values, and the chickpea, lentil, and red lentil formed pastes with a high elastic contribution (high G′ values). In agreement, these three pulse flours were the only ones able to form hard, self-standing gels. These results show the potential of vegetal flours from alternative sources in the development of new plant-based products.
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Rizo A, Bartu A, Laguna L, Tarrega A. Effect of an opinion app on expectations and emotional responses of young consumers toward white wines. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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7
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Fiszman S, Laguna L. Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via TRP activation. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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8
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Baixauli R, Bolivar-Prados M, Ismael-Mohammed K, Clavé P, Tárrega A, Laguna L. Characterization of Dysphagia Thickeners Using Texture Analysis-What Information Can Be Useful? Gels 2022; 8:gels8070430. [PMID: 35877515 PMCID: PMC9323126 DOI: 10.3390/gels8070430] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/30/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023] Open
Abstract
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. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization.
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Affiliation(s)
- Raquel Baixauli
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
| | - Mireia Bolivar-Prados
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Kovan Ismael-Mohammed
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
| | - Pere Clavé
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Amparo Tárrega
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
- Correspondence:
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Puerta P, Laguna L, Tárrega A, Carrillo E. Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104496] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Laguna L, Tarrega A, Chen J. The sixth international conference on food oral processing, Institute of Agrochemistry and Food Technology, July 2021. J Texture Stud 2022; 53:325-326. [PMID: 35676804 DOI: 10.1111/jtxs.12695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Amparo Tarrega
- Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Jianshe Chen
- Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Badia‐Olmos C, Laguna L, Rizo A, Tárrega A. Dysphagia thickeners in context of use. Changes in thickened drinks’ viscosity and thixotropy with temperature and time of consumption. J Texture Stud 2022; 53:383-395. [PMID: 35434781 PMCID: PMC9321890 DOI: 10.1111/jtxs.12685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/23/2022] [Accepted: 04/06/2022] [Indexed: 11/27/2022]
Abstract
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. Four commercial thickeners were used to thicken water, coffee, orange juice, and milk at two concentration levels used in dysphagia drinks (nectar and pudding). To study the effect of temperature, flow curves of thickened drinks at 10°C and 50°C were obtained and to study the effect of resting time, flow curves of thickened drinks at 25°C were obtained at different times (0, 30, and 60 min). All samples displayed shear‐thinning and time‐dependent behavior (thixotropy or antithixotropy). The effect of temperature on viscosity values and relative thixotropic area (RTA) depended on the thickener and the drink. Overall, apparent viscosity showed higher values at 50°C than 10°C, especially in thickeners containing starch and in drinks with higher soluble solids (milk and orange juice). This was attributed to the water absorption of pregelatinized starch granules favored by temperature. Antithixotropy was mainly observed at pudding concentration for the starch‐containing thickeners, and decreased with temperature. The effect of resting time on apparent viscosity and RTA depended also on the drink and thickener. Mostly, apparent viscosity values increased with resting time and antithixotropic behavior decreased. Both effects, increase in viscosity and decrease of antithixotropy with time, indicated that thickening action was being developed over the resting time.
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Affiliation(s)
- Celia Badia‐Olmos
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7 Valencia Spain
| | - Laura Laguna
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7 Valencia Spain
| | - Arantxa Rizo
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7 Valencia Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7 Valencia Spain
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Riquelme N, Laguna L, Tárrega A, Robert P, Arancibia C. Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions. Food Res Int 2021; 147:110558. [PMID: 34399535 DOI: 10.1016/j.foodres.2021.110558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/19/2022]
Abstract
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. Six matrices based on oil-in-water emulsions with different particle sizes (NE-nanoemulsion and CE-conventional emulsions) were prepared using a mixture of emulsifiers (10% w/w) and sunflower oil (10% w/w). Thickened agents were added to the matrices (NE and CE) at different concentrations (3-4.5% w/w of starch-ST or 0.4-0.8% w/w xanthan gum-XG) to obtain equi-viscous samples (NE-EV) with their CE-based counterpart. Results showed a decrease in apparent viscosity values under oral conditions (saliva and shearing at 10 s-1) during the shear time, but this behavior was more evident in starch-based matrices. The lubrication properties of the different matrices depended mainly on the thickener concentration since equi-viscous samples (NE-ST-EV and NE-XG-EV) showed higher coefficient of friction (CoF) values. Finally, oral oily coating was more related to the oil droplets size than to the type of thickener since all NE-based matrices showed a higher amount of coating retained compared to the CE-based ones. Therefore, NE-based matrices could be used as an alternative to increase mouthfeel sensations in food emulsions.
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Affiliation(s)
- Natalia Riquelme
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile; Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Laura Laguna
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Paz Robert
- Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Carla Arancibia
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile.
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Laguna L, Fiszman S, Tarrega A. Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106660] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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14
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Coll-Brasas E, Laguna L, Tárrega A, Arnau J, Claret A, Fulladosa E. Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Puerta P, Garzón R, Rosell C, Fiszman S, Laguna L, Tárrega A. Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110718] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Laguna L, Fiszman S, Puerta P, Chaya C, Tárrega A. The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Food Qual Prefer 2020; 86:104028. [PMID: 32834551 PMCID: PMC7358165 DOI: 10.1016/j.foodqual.2020.104028] [Citation(s) in RCA: 131] [Impact Index Per Article: 32.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 07/03/2020] [Accepted: 07/10/2020] [Indexed: 11/25/2022]
Abstract
This preliminary study describes the impact of the COVID-19 health crisis on people's interests, opinions, and behaviour towards food. Here, the evolution of people's internet searches, the characteristics of the most watched YouTube videos, and Tweeted messages in relation to COVID-19 and food was studied. Additionally, an online questionnaire (Spanish population, n = 362) studied changes in food shopping habits during the lockdown, motivations behind the changes, and perceived reliability of the information received from media. Results showed initial trending searches and most watched YouTube videos were about understanding what COVID-19 is and how the illness can progress and spread. When the official statement of a pandemic was released, trending searches in relation to food and shopping increased. Data retrieved from Twitter also showed an evolution from shopping concerns to the feeling of uncertainty for the oncoming crisis. The answers to the online questionnaire showed reduction of shopping frequency but no changes in shopping location. Products purchased with higher frequency were pasta and vegetables (health motivations), others were purchased to improve their mood (nuts, cheese, and chocolates). Reduced purchasing was attributed to products with a short shelf-life (fish, seafood) or because they were unhealthy and contributed to gained body weight (sugary bakery goods) or mood (desserts). Statements made by experts or scientists were considered by consumers to be the most reliable.
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Affiliation(s)
- L. Laguna
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain
| | - S. Fiszman
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain
| | - P. Puerta
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain
| | - C. Chaya
- Department of Agricultural Economics, Statistics and Business Management, Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, Madrid 28040, Spain
| | - A. Tárrega
- Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain
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Tarrega A, Rizo A, Murciano A, Laguna L, Fiszman S. Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers. Curr Res Food Sci 2020; 3:30-40. [PMID: 32914118 PMCID: PMC7473368 DOI: 10.1016/j.crfs.2020.02.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
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. The stimuli were images of six different products representing two beef burgers, two mixed-protein burgers (50% beef and 50% seitan or soy) and two 100% vegetable protein burgers (seitan and soy). The participants were asked to write down spontaneous associations with each product (Word Association technique) and score their expected liking and purchase intention for them. In addition, they completed a questionnaire (36 statements) to evaluate their attitude towards meat reduction, considering six aspects: diet, habits, ethics, hedonism, health, and the environment. According to their response to these statements, they were classified into three attitude groups: anti- (ANTI, n = 106), intermediate- (INTERM, n = 89), and pro- (PRO, n = 56) meat reduction. All the participants expected to like the 100% beef burger most, the PRO group expected to like all six products to a similar degree and the ANTI group expected to like the mixed product significantly more than the 100% vegetable product, indicating that the introduction of mixed proteins could be a small first step towards meat reduction for those most attached to meat. The associations elicited by the different burgers were mostly the same but were mentioned with different frequencies, which also depended on the attitude group. These distinctive association patterns showed clear connections to the motives underlying each group's attitude towards meat reduction. It may be concluded that mixed products would be a reliable although timid option for consumers who are attached to meat to reduce their meat intake, while any of the products containing vegetable proteins would be an option for consumers who are more favourable towards meat reduction.
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Affiliation(s)
- Amparo Tarrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, Paterna (Valencia), Spain
| | - Arantxa Rizo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, Paterna (Valencia), Spain
| | - Ana Murciano
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, Paterna (Valencia), Spain
| | - Laura Laguna
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, Paterna (Valencia), Spain
| | - Susana Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, Paterna (Valencia), Spain
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Cassani L, Fiszman S, Alvarez MV, Moreira MR, Laguna L, Tarrega A. Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Taladrid D, Laguna L, Vendrell VD, Guadarrana A, Moreno-Arribas MV, Bartolomé B. Sensory acceptability of winery by-products as seasonings for salt replacement. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03581-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Puerta P, Laguna L, Villegas B, Rizo A, Fiszman S, Tarrega A. Oral processing and dynamics of texture perception in commercial gluten-free breads. Food Res Int 2020; 134:109233. [DOI: 10.1016/j.foodres.2020.109233] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 01/26/2023]
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Tamargo A, Cueva C, Alvarez MD, Herranz B, Moreno-Arribas MV, Laguna L. Physical effects of dietary fibre on simulated luminal flow, studied by in vitro dynamic gastrointestinal digestion and fermentation. Food Funct 2019; 10:3452-3465. [PMID: 31139792 DOI: 10.1039/c9fo00485h] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
During the transit through the gastrointestinal tract, fibre undergoes physical changes not usually included in in vitro digestion studies even though they influence nutrient diffusion and might play a role in gut microbiota growth. The aim of this study was to evaluate how physical fibre properties influence the physical properties of gastrointestinal fluids using a gastrointestinal model (stomach, small intestine, ascending colon, transverse colon, and descending colon) (simgi®). Analysis by rheological and particle size characterisation, microbiota composition and short-chain fatty acid (SCFA) determination allows the achievement of this goal. First, the water-holding capacity (WHC), microstructure, and viscosity of eight different fibres plus agar were tested. Based on the results, potato fibre, hydroxypropyl methylcellulose (HPMC), psyllium fibres, and agar (as a control) were selected for addition to a medium growth (GNMF) that was used to feed the stomach/small intestine and colon compartments in the simgi®. During gastrointestinal digestion, GNMF was collected at 5, 30 and 55 minutes of processing at the gastric stage and after the intestinal stage. Then, samples of GNMF with faecal slurry were collected at 0, 24 and 48 h of colonic fermentation. Results showed fibre-dependence on apparent viscosity. Although psyllium was partially broken down in the stomach (decrease in particle size), it was the most viscous at the colonic stage, opposite to the potato fibre, but both led to the highest total SFCA and acetic acid production profile. On a microbiological level, the most relevant increase of bacterial growth was observed in the faecal Lactobacillus species, especially for HPMC and potato fibre, that were not digested until reaching the colon. Besides fibre fermentability, viscosity also influenced microbial growth, and it is necessary to characterise these changes to understand fibre functionality.
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Affiliation(s)
- Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049, Madrid, Spain
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Vera C. N, Laguna L, Zura L, Puente L, Muñoz LA. Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Taladrid D, Lorente L, Bartolomé B, Moreno-Arribas MV, Laguna L. An integrative salivary approach regarding palate cleansers in wine tasting. J Texture Stud 2018; 50:75-82. [PMID: 30198574 DOI: 10.1111/jtxs.12361] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 08/14/2018] [Accepted: 08/20/2018] [Indexed: 12/21/2022]
Abstract
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials. Results showed that after palate cleansing and not cleansing, astringency, alcoholic and acidity perception were influenced by time, PC and panelist. Astringency perception showed the greatest intensity in comparison to alcoholic and acidity. Milk was the only PC which reduced quantifiable polyphenols in expectorated saliva, as well as reducing astringency feelings. Although compositions of expectorated and scraped saliva correlated between them, polyphenols accumulated in the expectorated saliva significantly more. Retained polyphenols were correlated with astringency perception, but no correlation was found with salivary proteins. These findings assessed the astringency build-up effect during wine tasting due to polyphenols accumulation in saliva, remarking the importance of an adequate PC selection. All things considered, the present work confirmed the relationship between after-swallow mouthfeel perception and mouth residues instrumentally quantified. Also, milk has proven to be the most effective of the three PC. PRACTICAL APPLICATIONS: During tasting the accumulation of residues from previous wine samples tasted, could mislead the judgment of wine sensory qualities by oenologists. Therefore, between tasting samples it is highly important to choose the right PC. However, until now the selection of PC remains empirical, therefore in this work, we proposed to study the residues in saliva by using different PC and quantifying instrumentally, the wine residues. The methodology selected to quantify the wines residues in saliva was quick and easy to use. Furthermore, instrumental results were related with the sensory feeling of mouth cleanliness without considering individual panel member's preferences of PC. In this study, to remove astringency feeling, milk was shown to be the best cleanser in comparison with water, carbonated water or nothing, but oenologist/winemakers could use this instrumental methodology in saliva to select which one is the best among their current PC used.
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Affiliation(s)
- Diego Taladrid
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | - Laura Lorente
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | | | - Laura Laguna
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
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Xu F, Laguna L, Sarkar A. Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding? J Texture Stud 2018; 50:27-35. [PMID: 30091142 DOI: 10.1111/jtxs.12356] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/01/2018] [Accepted: 08/01/2018] [Indexed: 12/12/2022]
Abstract
Saliva is crucial to oral processing of food and consequently is also related to the sensory and textural experience. It is often assumed that the secretion and properties of saliva change with age, which can result in dry mouth conditions, taste aberrations. Such changes may result in reduced nutrient intake and malnutrition besides adversely affecting the quality of life. Based on some recent research findings, this article reviews our current understandings on age-dependent changes on quantity (bulk salivary flow rate) as well as quality of saliva (e.g., composition, viscosity, lubrication) in healthy elderly individuals. The review begins with a short introduction to histological changes of salivary glands upon aging. This is followed by covering different aspects of salivary changes with key articles highlighting decreased flow rate, increased ionic concentration, decreased calcium and mucin content in saliva of elderly subjects consequently affecting the oral coating and flavor perception. We also highlight issues in data associated with respect to variance in saliva collection protocols as well as factors influencing such results other than age, such as health conditions and polypharmacy. Clear gaps in literature have been highlighted with respect to lack of quantitative data in viscoelasticity, rheology, and lubrication properties of saliva in healthy elderly population and the potential impact of changes in these material properties on sensory and textural perception of food and consequently food intake. Such insights will not only have clinical implications for maintaining optimal oral health in elderly population but also serve to optimize food for elderly population. PRACTICAL APPLICATIONS: The population has undergone a fundamental change in its age structure globally, with a rapid increase in elderly population. Innovation of tailored foods is still in its early stage to satisfy the needs of growing aging population. One of the biggest challenges in such food product development is lack of adequate understanding and characterization of endogenous factors, that is, age-related changes in saliva, which may influence oral processing of food and subsequently nutrient intake. Aging affects the salivary glands and alters quantity (flow rate) and quality (e.g., ion and protein composition, rheology, tribology) of saliva. Thus, older adults may suffer from dry mouth, taste aberration, and poor oral hygiene, greatly affecting their quality of life. This review provides insights into how age versus other health conditions influence salivary properties. Understanding of age-dependent changes in salivary rheology and tribology will be of paramount importance to optimize food for elderly population.
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Affiliation(s)
- Feng Xu
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Valencia, Spain
| | - Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
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Laguna L, Sarkar A, Bryant MG, Beadling AR, Bartolomé B, Victoria Moreno-Arribas M. Exploring mouthfeel in model wines: Sensory-to-instrumental approaches. Food Res Int 2017; 102:478-486. [DOI: 10.1016/j.foodres.2017.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 09/06/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
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Laguna L, Farrell G, Bryant M, Morina A, Sarkar A. Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception. Food Funct 2017; 8:888. [PMID: 28198481 DOI: 10.1039/c7fo90006f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Correction for 'Relating rheology and tribology of commercial dairy colloids to sensory perception' by Laura Laguna, et al., Food Funct., 2017, DOI: 10.1039/c6fo01010e.
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Affiliation(s)
- Laura Laguna
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Grace Farrell
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Michael Bryant
- School of Mechanical Engineering, University of Leeds, LS2 9JT, UK
| | - Ardian Morina
- School of Mechanical Engineering, University of Leeds, LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
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Laguna L, Farrell G, Bryant M, Morina A, Sarkar A. Relating rheology and tribology of commercial dairy colloids to sensory perception. Food Funct 2017; 8:563-573. [DOI: 10.1039/c6fo01010e] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties.
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Affiliation(s)
- Laura Laguna
- Food Colloids and Processing Group
- School of Food Science and Nutrition
- University of Leeds
- UK
| | - Grace Farrell
- Food Colloids and Processing Group
- School of Food Science and Nutrition
- University of Leeds
- UK
| | | | - Ardian Morina
- School of Mechanical Engineering
- University of Leeds
- UK
| | - Anwesha Sarkar
- Food Colloids and Processing Group
- School of Food Science and Nutrition
- University of Leeds
- UK
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Laguna L, Hetherington MM, Chen J, Artigas G, Sarkar A. Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.05.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Laguna L, Aktar T, Ettelaie R, Holmes M, Chen J. A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process. J Texture Stud 2016. [DOI: 10.1111/jtxs.12205] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Laura Laguna
- School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Tugba Aktar
- School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Rammile Ettelaie
- School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Melvin Holmes
- School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Jianshe Chen
- School of Food Science and Bioengineering; Zhejiang Gongshang University; Hangzhou Zhejiang 310018 China
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Mingioni M, Mehinagic E, Laguna L, Sarkar A, Pirttijärvi T, Van Wymelbeke V, Artigas G, Chen J, Kautola H, Järvenpää E, Mäenpää T, Tahvonen R, Grabska-Kobylecka I, Maitre I. Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.01.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Laguna L, Mingioni M, Maitre I, Vanwymelbeke V, Pirttijärvi T, Artigas M, Kautola H, Järvenpää E, Mäenpää T, Tahvonen R, Grabska-Kobylecka I, Nowak D, Chen J, Sarkar A. Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective. J Texture Stud 2016. [DOI: 10.1111/jtxs.12192] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- L. Laguna
- Food Colloids and Processing Group; School of Food Science and Nutrition, University of Leeds; Leeds LS2 9JT U.K
| | - M. Mingioni
- LUNAM Université, SFR 4207 QUASAV, Groupe ESA, UPSP GRAPPE; 55 rue Rabelais BP 30748, F-49007 Angers Cedex 01 France
| | - I. Maitre
- LUNAM Université, SFR 4207 QUASAV, Groupe ESA, UPSP GRAPPE; 55 rue Rabelais BP 30748, F-49007 Angers Cedex 01 France
| | - V. Vanwymelbeke
- CHU, Service de Médecine Interne Gériatrie CHAMPMAILLOT CHU DIJON - Unité de Recherche Bat Rez de Chaussée; 2 rue Jules Violle, 21000 DIJON
| | - T. Pirttijärvi
- Häme University of Applied Sciences; Visamäentie 35A, 13100 Hämeenlinna Finland
| | - M.G. Artigas
- EMPORHOTEL, AIE; C/Hospital, 27, 2on, 1a, 17230 Palamós
| | - H. Kautola
- Häme University of Applied Sciences; Visamäentie 35A, 13100 Hämeenlinna Finland
| | - E. Järvenpää
- Natural Resources Institute Finland (Luke), Bio-based Business and Industry; FI-31600 Jokioinen Finland
| | - T. Mäenpää
- Häme University of Applied Sciences; Visamäentie 35A, 13100 Hämeenlinna Finland
| | - R. Tahvonen
- Natural Resources Institute Finland (Luke), Bio-based Business and Industry; FI-31600 Jokioinen Finland
| | - I. Grabska-Kobylecka
- Experimental and Clinical Physiology Department; 6/8 Mazowiecka str. 92-216 Łódź. Medical University of Łódź; Poland
| | - D. Nowak
- Experimental and Clinical Physiology Department; 6/8 Mazowiecka str. 92-216 Łódź. Medical University of Łódź; Poland
| | - J. Chen
- School of Food Science and Bioengineering; Zhejiang Gongshang University; Hangzhou Zhejiang 310018 China
| | - A. Sarkar
- Food Colloids and Processing Group; School of Food Science and Nutrition, University of Leeds; Leeds LS2 9JT U.K
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Laguna L, Barrowclough RA, Chen J, Sarkar A. New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength. J Texture Stud 2016. [DOI: 10.1111/jtxs.12190] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Laura Laguna
- Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Richard Asensio Barrowclough
- Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Jianshe Chen
- School of Food Science and Bioengineering; Zhejiang Gongshang University; Hangzhou Zhejiang China
| | - Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
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Laguna L, Sanz T, Sahi S, Fiszman SM. Role of Fibre Morphology in Some Quality Features of Fibre-Enriched Biscuits. International Journal of Food Properties 2013. [DOI: 10.1080/10942912.2011.619024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Laguna L, Varela P, Salvador A, Fiszman S. A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Laguna L, Primo-Martín C, Salvador A, Sanz T. Inulin and Erythritol As Sucrose Replacers in Short-dough Cookies: Sensory, Fracture, and Acoustic Properties. J Food Sci 2013; 78:S777-84. [DOI: 10.1111/1750-3841.12119] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Accepted: 02/28/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Laura Laguna
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Apartado de Correos 73, 46100; Burjassot; Valencia; Spain
| | | | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Apartado de Correos 73, 46100; Burjassot; Valencia; Spain
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Apartado de Correos 73, 46100; Burjassot; Valencia; Spain
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Rodríguez-García J, Laguna L, Puig A, Salvador A, Hernando I. Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0919-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Laguna L, Salvador A, Sanz T, Fiszman SM. Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.05.034] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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