1,720,999 research outputs found
Sensory Testing of Canadian Armed Forces Individual Meal Packs
No full textCombat rations, known as Individual Meal Packs (IMPs), are utilized to feed soldiers in the Canadian Armed Forces (CAF) under adverse conditions. Ration acceptability is imperative to meet the physiological needs of soldiers. The overall aim of this research was to determine if improvements can be made to current sensory testing protocols to increase efficiency and accuracy of the sensory evaluation program of IMPs. Acceptability can influence consumption, however, it is only one of several factors. A base trial was conducted to examine the effects of temperature and liking, followed by a field trial, weighing all food waste and comparing leftovers to liking. There was a significant difference in liking between products served hot and at ambient temperature. No significant relationship existed between liking and food intake. Key findings from the studies include recommendations for testing IMPs at ambient temperature and for surveys to capture reasons why products were consumed
Development of Protein Fortified Puddings with Acceptable Sensory Properties for Older Adults
No full textMalnutrition is a serious problem among the older population; often it is associated with protein deficiency. Fortifying food with protein could help reduce the risk of malnutrition. Eight chocolate puddings fortified with soy and whey protein were developed using an experimental design. The nutritional and sensory properties of the puddings were evaluated. Different sensory methods were used including descriptive analysis (age 18-32, n=12), napping (age 18-35, n=15) and liking acceptance combined with check-all-that-apply (age 60+, n=61). Protein addition changed protein content and sensory properties of the food. The increase in protein decreased the liking scores. Differences in the way the older adults described and rated the puddings were also identified. The outcomes obtained from this study provided significant information about the sensory properties of the chocolate puddings. In order to develop puddings that will be well accepted by older adults, the amount of protein could not be higher than 6%.Ontario Ministry of Agriculture, Food and Rural Affair
Oral Dynamics of Texture in Semisolid Foods
No full textTexture perception is a dynamic process which occurs when food is orally processed. The contribution of oral processing to perception has yet to be explored in a semisolid real food matrix. There are many aspects to oral processing and the aim of this research was to understand the effect of saliva on dynamic textural perceptions of pureed foods and find relationships between instrumental measures and perceptions. Pureed foods are the compensatory semisolid foods recommended for people with swallowing difficulties. Nine pureed carrot matrices made with starch (0.4, 0.8 w/w%), xanthan (0.2, 0.4 w/w%), their blends and a control were characterized for instrumental (with and without saliva) and dynamic sensory properties. In vitro bolus characterisation was done after adding fresh stimulated saliva to the sample. Perceived textural evolution measured using dynamic sensory techniques of Temporal Dominance of Sensations and Temporal Check-All-That-Apply indicated that 3-4 attributes were perceived for each sample during the entire oral processing time. Both tests gave similar results about texture dynamics and divided samples into two groups based on graininess. Control and starch-only samples were perceived as grainy and the remaining products were perceived as smooth. Instrumental measures of viscosity showed that, at a shear rate of 10 s-1 viscosity decreased with hydrocolloid addition and saliva incorporation. Storage modulus varied between samples based on hydrocolloid and its concentration. In comparison to the control, friction measurements increased for all samples and also increased with addition of saliva.Oral starch breakdown measured in terms of maltose released, for control and starch samples (0.4, 0.8 w/w%), although not statistically significant, showed variation with starch concentration and oral processing times. Perceived thickness measured at different time-points of oral processing increased with starch concentration and decreased at a constant rate among these three samples. Findings from this work showed that it is important to include saliva in instrumental measurements to understand the dynamics of texture during oral processing of a semisolid food. Changes in oral starch hydrolysis due to the action of salivary amylase, from ingestion to swallowing, can help explain the decrease in perceived viscosity in a starch-based texture modified food.Natural Sciences and Engineering Research Council of Canad
Exploring the use of Rapid Profiling Techniques in Older Adult Sensory Testing
Get PDFResearch involving measurements of sensory perception within the older adult population is complicated by difficulties with traditional testing methods for these individuals. A trend in food sensory testing is the use of rapid profiling techniques. These methodologies have been found to produce results very similar to those of a trained panel with a much smaller time commitment from panelists and at a much lower cost. Three rapid profiling techniques – Napping®, sorting and check-all-that-apply (CATA) – were tested in older adult populations (aged 60+). Participants (n=60) attended three sessions where seven commercially available instant and ready-made puddings along with two duplicate samples were evaluated using one of the three rapid profiling methods. All three methods appeared to produce valid results in the older testing group, however, higher panellist reliability, lower difficulty and higher percentage of correct completions led to the conclusion that CATA is the most appropriate rapid profiling test for older adults
Behavioural Determinants Of Meat Waste In Canadian Households
No full textFood waste is a critical global issue, and meat waste is of particular concern due to the substantial resources required for production. This thesis investigates the prevalence of household meat waste in Canada, determinants of disposal behaviour, and consumer perceptions of meat deterioration. The first study (n=2018) examines meat discarding behaviours. Findings suggest that while overall meat waste appears limited, consumer misconceptions about spoilage and storage may require targeted education. The second study (n=238) explores perceptions of deterioration, date-label use, and characteristics of spoiled and freezer-burnt meat. Respondents reported relying on sensory cues such as appearance and odour when judging edibility and viewed date-labels mainly as a purchasing aid. Although freezer burn was recognized as a quality rather than safety issue, most participants still discarded affected meat. Overall, up to 7% reported frequently discarding meat, with sensory aversions being key drivers of avoidable waste.2026-12-2
EmoMap: An Emotional Projective Mapping tool to collect consumers' perceptions of foods
No full textNeuroplasticity-related mechanisms underlying sex differences in chronic pain and comorbid anxiodepressive states require further exploration. Using a spared nerve injury (SNI) model of neuropathic pain in female and male mice, nociceptive hypersensitivity and anxiodepressive-like behaviours were explored. Two brain regions important for processing pain and emotion, the anterior cingulate cortex (ACC) and nucleus accumbens (NAc), were assessed for neuroplasticity-related changes following injury. Western blot analyses revealed increased expression of the transcription factor pCREB at 5D post-injury in the ACC of male SNI mice, and at 5- and 60-days post-injury in the NAC of female mice compared to their sex-matched controls. Golgi-Cox staining revealed decreased dendritic spine densities in the basal, but not apical dendrites of ACC pyramidal neurons of female, but not male SNI mice compared to sham controls. This work reveals how sex influences the mechanisms which may underly a state of nociceptive hypersensitivity in neuropathic pain.Emotions can provide meaningful information for understanding food choices. Most methods for collecting emotions in sensory evaluation are list-based questionnaires. Lists, however, might reduce data accuracy and lead to lost information. Therefore, an adaptation of projective mapping for collecting emotional responses, called Emotional Projective Mapping (EmoMap), is being suggested. To validate the EmoMap, three studies were conducted. The 1st study was conducted online with 63 participants and 8 pictures of samples to test EmoMap´s feasibility. The 2nd study was conducted in-person with 47 participants and 16 samples to check EmoMap´s effectiveness in describing and discriminating between similar and divergent foods. The last and 3rd study was a cross-cultural study conducted online with 46 Brazilians and 8 picture samples to verify EmoMap´s applicability. In all studies, participants were asked to place samples on a white rectangular paper sheet according to the similarities and divergences of the emotions evoked by the samples. In the 1st study, EmoMap data was compared to data collected by two standard list methods (EsSense25 and emotional circumplex) and showed broader information about the foods. In the 2nd study, EmoMap data was compared to a well-established product-specific interactive method, EmoSensory Wheel, which collects similar information and has proven validity. In the 3rd study, EmoMap was used to collect online data from Brazilians, and have their data compared to the data collected in Canada from the 1st study. Due to the similarities and differences found between Brazilians' and Canadians' emotional data, EmoMap was proven to be effective for collecting food-evoked emotions from specific populations. In conclusion, the Emotional Projective Mapping (EmoMap) is a product- and population-specific tool for collecting food-evoked emotions that can be performed in a single session, minimizing list-driven errors, and providing broad information about consumers´ perception of foods. This approach can provide individuals with a greater depth of understanding of factors contributing to food choice. This tool will be useful for product developers and consumer food choice researchers.2026-08-1
Influence of immersion in a space-like environment on taste and odour perception
No full textExisting literature suggests that environmental factors (i.e., sound and smell) may contribute to a change in sensory perception of food eaten in space, however, this has yet to be fully investigated. To explore the effects of environmental space-like conditions on taste and odour perception, two studies were conducted. The first study investigated the effect of environmental International Space Station (ISS) sounds played through headphones on intensity of the five basic tastes. The second study immersion in a space-like environment on odour perception and emotional responses. Results showed that environmental ISS sounds of 70 dB had no effect on taste perception, and odour perception and emotional responses may be influenced by different odours and light conditions. Further studies must be performed under more representative conditions and with more dynamic food systems to fully characterize the effect of environmental factors on perception of taste and odour in space
Children's and university students' liking of organic apples grown with or without the use of reflective mulch
No full textAlthough consumption of organic foods is a way for parents to reduce children's pesticide exposure, little is known about children's acceptance of organic foods. This research examined children's and adults' liking of organic 'Honeycrisp' and 'Liberty' apples grown both with and without the use of reflective mulch. Reflective mulch (RM) was used as a ground cover to reflect light into the apple tree canopy to enhance apple coloration. This mulching approach was applied to the east side of the trees, therefore a further objective of this work was to determine liking of the sensory properties of the apples based on location within trees. One hundred and twenty eight consumers (64 adults aged 18-24 and 64 children aged 8-14, balanced for gender) took part in a sensory panel. Questions related to liking of colour, appearance, taste, texture and overall liking were asked. The data were analyzed to examine the effect of age, gender, RM treatment, and location within the tree on liking of the apples for each of these attributes. In general, young children liked all sensory aspects of the apples (colour, appearance, taste, texture and overall liking) significantly more than the adults. Scores from children fell between "just a little good" and "good" on the 9-point scale for all attributes studied. From a gender perspective, it appears that males liked the taste of the reflective mulch treated apples from the bottom west (BotW) portion of the tree significantly more than from any other location on the tree. Titratable acid (TA) values for apples from this location were higher than TA values for apples from any other location on the tree. This implies that males like a more acidic taste to their apples than females. In terms of location on the tree, individuals responded positively to the colour of apples from the bottom east (BotE) location of trees above where the RM was applied. Colour evaluations indicated that these apples were redder than apples from the BotW location on the tree, indicating that individuals liked a redder apple rather than an apple that exhibited less red colour. As children are the future consumers of organic foods, the positive responses that children gave to these apples indicate that there is a promising future for the organic industry in Canada
Micronutrient Fortification for Older Adults in Long-Term Care: Sensory Considerations
Get PDFMicronutrient fortification can improve nutrient intake in older adults residing in long-term care (LTC). However, previous studies indicate that micronutrient fortification can alter food sensory attributes. This thesis investigates a potential micronutrient fortification program for older adults in LTC, with a focus on food sensory properties. A micronutrient powder containing 9 vitamins and 3 minerals was sourced from Calico Ingredients (ON, Canada). Four foods were identified as potential carriers: tomato soup, mushroom soup, mashed potatoes and oatmeal. The micronutrient powder was added to the selected foods in varying amounts to produce samples with different fortification levels. Preparation methods used in LTC were also taken into consideration during the initial screening of these foods. Napping® with ultra-flash profiling (UFP) was first used as a screening tool to identify sensory differences present in each of the four selected foods. Descriptive Analysis was then completed for two foods – tomato soup and oatmeal. Sensory differences with fortification were identified in both foods. The acceptability and perception of these foods by younger (age 18-40, n=64) and older (age 65+, n=65) adults was completed using hedonic scales and check-all-that-apply (CATA) questions. Subgroups of participants with different patterns of liking were identified using agglomerative hierarchical cluster analysis (AHC). This was completed separately for each age group and for each of the two foods evaluated. In each case, three distinct consumer subgroups with different patterns of liking were identified. CATA and hedonic liking results were evaluated separately for each subgroup; differences in the way these subgroups described and rated food samples were identified. Finally, sensory acuity was evaluated in all participants to determine whether differences in taste and smell sensitivity existed between liking subgroups. Olfactory sensitivity was found to differ between older adult (OA) tomato soup subgroups. Mean olfactory score was lower for the subgroup that disliked fortified foods compared to the subgroup that experienced no change in liking. This research provides information about the sensory properties of selected fortified foods, and their acceptability to older adult consumers. The role of age and sensory acuity on liking of these foods was also evaluated
Dry Milling and Extrusion of Proso Millet and the Role of Millet Lipids on Extrudate Sensory Properties
Get PDFStructurally, millet is a small grain, composed of an outer fibrous pericarp, a starchy endosperm and a germ body. The traditional milling method of millet is labor intensive, time consuming, and yields a poor endosperm fraction. Modern millet dry milling is a technique that has been used on a limited basis, but is not well understood. The purpose of this study, using abrasive dry milling, was to establish a laboratory process flow that will enhance baseline research and advance the commercial milling of millet. A commercial short flow abrasive dry milling system was developed for the production of low fat and fiber millet grits. The process is defined in two major steps; abrasive decortification and endosperm grit aspiration. The endosperm grit produced averaged a yield of 83.5 % with fat and fiber levels of 1.9 % and .61 %. In addition, this research was designed to focus on millet lipids and their role in off flavor formation in single screw extrudates. The design was created to compare refined millet and corn oil addition at increasing levels in a corn meal control to understand if millet lipids cause a higher rate of oxidation leading to off flavors and odors in extruded extrudates. This is important to understand if millet usage is to be increased using single screw extrusion to make snack foods and cereals. In this research, analysis by lipid chemistry, human sensory and direct ionization it was found that millet lipid addition to a base corn meal formula did not create abnormal concentrations of off flavors and odors in extrudates.Bunge North Americ
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