Sensory Appeal Research Articles

Optimization study of palm jaggery and palm candy - production and process

An effort was made to study and optimize the processes involved in producing palmyrah palm jaggery and candy by tapping into the inflorescence of the palm tree using lime-laced collection pots and neera (containing palm sap, cane sugar, and water), respectively. In the case of palm candy, lime was added during the boiling process. The process parameters, namely, lime concentration, temperature, and heating time, were investigated based on the samples' sensory qualities (9-point hedonic scale). The optimized solid palm jaggery required 2% lime, a processing temperature of 120 °C, and a processing time of 170 min. Similarly, upon carrying out identical analysis for palm candy, it was determined that the best combination suited for its preparation was using 0.4% lime, a processing temperature of 110 °C, and 150 min. The relationship between the three variables and the final product's sensory appeal was also investigated.The change in the mineral and total phenolic content of the samples with changes in the lime concentration, temperature, and heating time was also analyzed. The mineral and total phenolic content decreased progressively with increasing temperature and heating time. The palm jaggery produced after optimization has an energy value of 351.68 Kcal/100 g of sample. It has calcium, potassium, and magnesium content of 978.1 mg, 0.994 mg, and 0.078 mg per 100 g sample. The palm jaggery and palm candy were found to comply with the FSSAI standards.

PREPARACIONES ALIMENTARIAS CON MAYOR Y CON MENOR CONTENIDO DE (NaCl): MOTIVOS DE ELECCIÓN Y EMOCIONES RELACIONADAS SEGÚN ESTUDIANTES UNIVERSITARIOS. ESTUDIO TRANSVERSAL CUALI-CUANTITATIVO

Introduction: Excess sodium has been associated with an increased risk of cardiovascular disease. The objective was to study the reasons for choosing and the emotions related to foods with higher and lower salt content (NaCl) in students of the University of Buenos Aires (UBA) Methodology: Quali-quantitative observational study. Four Focus Groups (GF) were carried out with students of careers related and not related to Health, and a survey with the Check All That Apply (CATA) methodology aimed at students of university careers related to Health. Results: In the GFs carried out to identify reasons for choosing meals, important factors were considered as: "health, nutritional value and natural content", "price and accessibility in shops", "weight control", "convenience in preparation", "mood", "appearance, pleasant packaging, and well-known brand", and "sensory appeal". The factor "low sodium content in preparations" was not considered important. In the GFs carried out to identify emotions associated with food preparations with higher and lower salt content (NaCl), positive emotions predominated over negative and neutral ones. The preparations with higher salt content elicited more negative emotions in the GF of Health-related students. In the CATA responses (health-related students), the ham and cheese pie / empanadas and sandwich were characterized by reasons of convenience in preparation and higher salt content. The chicken sandwich and the vegetable pie / empanadas were associated with health and nutritional value (including lower salt content). Conclusion: The characterizations made by the students related to Health on these preparations are of interest and open the question of what will be the description of university students not related to Health careers. Funded by UBACYT research grant 20020170100502BA. Key words: food; sodium; emotions; students.

Weight Prediction Using the Hybrid Stacked-LSTM Food Selection Model

Food choice motives (i.e., mood, health, natural content, convenience, sensory appeal, price, familiarities, ethical concerns, and weight control) have an important role in transforming the current food system to ensure the healthiness of people and the sustainability of the world. Researchers from several domains have presented several models addressing issues influencing food choice over the years. However, a multidisciplinary approach is required to better understand how various aspects interact with one another during the decision-making procedure. In this paper, four Deep Learning (DL) models and one Machine Learning (ML) model are utilized to predict the weight in pounds based on food choices. The Long Short-Term Memory (LSTM) model, stacked-LSTM model, Conventional Neural Network (CNN) model, and CNN-LSTM model are the used deep learning models. While the applied ML model is the K-Nearest Neighbor (KNN) regressor. The efficiency of the proposed model was determined based on the error rate obtained from the experimental results. The findings indicated that Mean Absolute Error (MAE) is 0.0087, the Mean Square Error (MSE) is 0.00011, the Median Absolute Error (MedAE) is 0.006, the Root Mean Square Error (RMSE) is 0.011, and the Mean Absolute Percentage Error (MAPE) is 21. Therefore, the results demonstrated that the stacked LSTM achieved improved results compared with the LSTM, CNN, CNN-LSTM, and KNN regressor.

PS-C23-4: I CHOOSE ULTRA PROCESSED FOOD SINCE MORE PRACTICAL AND TASTIER: A QUALITATIVE STUDY OF ULTRA-PROCESSED FOOD CONSUMPTION AMONG ADULTS

Objective: Industrialization, as an impact of globalization, produced more ultra processed food (UPF) which triggered a nutrition transition. The UPF, which is dominated by instant and junk foods, caused a higher risk of metabolic diseases. Although the UPF consumption was not high (±15%) among Indonesian adults yet the factors of choosing UPF should be explored to design the best nutrition intervention for improving diet quality. Design and method: We performed four focused group discussions (FGD) and observations in four administrative cities in a province during December 2021. Each group of the FGD consisted of 8 to 10 adults aged above 20 years. The FGD session was conducted by a trained moderator and assisted by two trained enumerators. The data were transcribed verbatim and analyzed using an inductive thematic approach. An FGD lasted between 50 to 60 minutes, covering three topics regarding dietary patterns, the type of food commonly consumed, including the reason for consuming UPF during the last month. Simultaneously, a market survey was performed at street vendors, food outlets, and supermarkets around the sampling areas to check the food availability, especially the UPF mentioned by the subjects in the FGD. Results: There were 24 adults, which was dominated by females (87.5%). Four initial themes determined UPF consumption, namely (1) family preferences, (2) practical reason, (3) taste, and (4) nutrient content. The UPF commonly consumed was instant noodles, canned sardines, biscuits, white bread, sugar-sweetened beverages (SSB), sausages, instant coffee drinks, and packaged milk. Those food and drink were easily found around their dwelling area. The frequency of consuming UPF was not often. I choose instant foods when I or my family was in a hurry and have no time to cook fresh food (Mrs. R, 45 years, a housewife). Some adults were already aware of the negative side of UPF, yet the good taste kept them consuming the food. I know that instant food is bad for health. However, I thought that if we did not consume the food frequently, it would still be safe (Mrs. Y, 40 years, a local cadre). Conclusions: The main factors that triggered UPF consumption were preferences, practicality, taste, and nutrient content. Instead of avoiding the bad effects of UPF on health, some adults still attach importance to other aspects related to preferences and sensory appeal. Beyond nutrition education and campaign, creating a healthier food environment is also important to support the habitual changes for better diet quality.

Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread

Chinese steamed bread (CSB) is a staple food for a large number of people in China, but it has a high glycemic index, which is nutritionally undesirable. Developing a CSB with more slowly digestible starch has been achieved, but current processes for this result in a product with poor sensory appeal. In this study, the relations among starch chain-length distribution, starch digestibility and texture of CSBs made from 10 different wheat flour varieties were investigated, the long-term aim being to develop CSBs with an optimal combination of slow starch digestibility and desirable texture. Although there were only small differences among the CLDs of different wheat flours, they were strongly correlated to the differences of both starch digestibility and textural attributes of CSB. A slower starch digestion rate was associated with relatively longer amylose intermediate to long chains, lower amounts of amylopectin short chains and higher amounts of amylose short chains. A softer CSB texture was related to a relatively higher amount of amylopectin long chains and shorter amylopectin short chains. A higher springiness/resilience of CSB was associated with more amylopectin long chains, longer amylose intermediate to long chains, fewer amylose long chains, and smaller average chain length of amylopectin short chains. A higher cohesiveness of CSB was developed with a higher amount of amylopectin long chains. These results suggest that it is feasible to produce CSB with both slow starch digestibility and desirable texture, by choosing the wheat flour with optimized starch structures. Small variance of wheat starch chain-length distribution can cause a significant difference of starch digestibility and texture of Chinese steamed bread. • Small differences exist among wheat starch chain-length distributions. • Slower starch digestibility associated with higher amounts of amylose short chains. • A softer texture of Chinese steamed bread related to more amylopectin long chains. • Higher springiness of Chinese steamed bread related to fewer amylose long chains.

Influence of Thai Street Food Quality, Price, and Involvement on Traveler Behavioral Intention: Exploring Cultural Difference (Eastern versus Western).

Gastronomy tourism has become a phenomenal trend of the global tourism industry in the 21st century. As the tourism industry and its related foodservice businesses flourish, street food has received increasing popularity with its combination of local delights and the cultural value of the destination. This study examined the psychology of street food consumption and assessed the effect of street food quality that is represented by the cultural experience, health and safety of the food, food sensory appeal, staff service, physical environment, the meal menus with perceived reasonable prices, involvement in Thai street food, and repurchase intention from an international tourist perspective. A survey method along with a quantitative structural analysis was used. The findings revealed that Thai street food quality positively and significantly predicted the international tourists' perceived reasonable prices, involvement, and repurchase decisions. Perceived reasonable prices and involvement were found to be important mediators between Thai street food quality and repurchase intentions. Moreover, this research identified the significant moderating role of Eastern and Western cultures.

FAMILY FOOD CHOICES MOTIVE AMONG MALAYSIAN PRESCHOOL CHILDREN’S PARENTS

It is important to determine the factors influencing the family, specifically the parent's food choice motives (FFCMs). These factors are perceived to relate to the nutritional status, eating habits of the children and, subsequently, their future well-being. This study aimed to determine the FFCMs factors (including health concerns, natural content, sensory appeal, convenience, weight control, price, mood, and familiarity) of the parents who had preschool children in Selangor, Malaysia. A cross-sectional study was conducted among seventy-six pairs of mothers and children aged 4 to 6 years in six selected preschools in the Klang Valley, Selangor. A set of self-administered questionnaires measuring demographic data, dietary records, and FFCMs of the parents were answered by the mother, and anthropometric measurements of the children were then taken. The mean FFCMs score found that "health" (mean 3.5 ± 0.53) was reported as the most important factor in parents' ’food choices than the "familiarity" factor (mean 2.78 ± 0.67). Compared to the ethnic groups, both Chinese and Indians mostly chose "natural content”, compared to Malay parents who chose "health" (3.55 ± 0.50) as an important factor to consider when choosing food. In conclusion, this study showed that by determining the most important factors influencing a family’s food choices, it is likely to improve the nutritional status and well-being of children and their family members. Thus, this study proposed the utilization of FFCMs as an instrument to design and develop food- and nutrition-related interventions for further studies.

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.

The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n=66 participants (49 women, 25.5±5.8 years, BMI 22.9±2.8kg/m2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice). PRACTICAL APPLICATION: There is a growing public and scientific interest in the development of strategies to increase the sensory appeal of healthy foods and beverages. Incorporation of trigeminal stimuli, such as chili peppers or capsaicin (pungent component of chili peppers), can be a strategy to increase sensory appeal of foods and beverages. Little is known about how trigeminal oral burn and pungency influence taste, flavor, and mouth-feel perception of commercially available foods, although it has been well established that taste, flavor, mouth-feel, and trigeminal sensations contribute to product acceptance. By investigating the sensory impact of oral burn on flavor and mouth-feel perception of foods, this study may help to better understand how trigeminal stimuli can be applied to moderate flavor and mouth-feel perception of foods to optimize sensory appeal.

The Power of Suggestion: Subjective Satiety Is Affected by Nutrient and Health-Focused Food Labelling with No Effect on Physiological Gut Hormone Release

Health claims on food labelling can influence peoples' perception of food without them actually eating it, for example driving a belief that a particular food will make them feel fuller. The aim of this study was to investigate whether nutrient and health claims on food labelling can influence self-reported, and physiological indicators of, satiation. A total of 50 participants attended two visits where they were asked to consume a 380 kcal breakfast (granola and yogurt) labelled as a 500 kcal 'indulgent' breakfast at one visit and as a 250 kcal 'sensible' breakfast at the other. The order of the breakfast descriptions was randomly allocated. Participants were unaware that the two breakfasts were the same product and that only the food labels differed. At each visit blood samples were collected to measure gut hormone levels (acylated ghrelin, peptide tyrosine-tyrosine and glucagon-like peptide-1) at three time points: 20 min after arrival (baseline), after 60 min (anticipatory, immediately prior to consumption) and after 90 min (post-consumption). Visual analogue scales measuring appetite (hunger, satiety, fullness, quantity and desire to eat) were completed prior to each sample. Between 60 and 90 min, participants consumed the breakfast and rated its sensory appeal. Participants reported a higher mean change in self-reported fullness for the 'indulgent' than the 'sensible' breakfast from anticipatory to post-consumption (mean difference: 7.19 [95% CI: 0.73, 13.6]; p = 0.030). This change was not observed for the other appetite measures at the other time points or gut hormone levels. This study suggests that nutrient and health claims on food labels may influence satiation as measured by self-reported fullness. It also suggests that the observed differences in satiety scores are not due to changes in the main appetite regulating gut hormones, but are more likely centrally mediated. More high-quality trials are required to confirm these findings.

Psychometric properties of the Persian version of the food choice questionnaire and food choice motives among the study population.

This study aimed to evaluate the psychometric properties of the Persian version of the food choice questionnaire (FCQ) and determine food choice motives among different study subgroups. This cross-sectional study was conducted using self-administered questionnaires, including socio-demographic information and body weight and height data. In addition, study samples were asked to complete the Persian version of the FCQ. Educational and medical centres under the coverage of the Shahid Beheshti University of Medical Sciences in Tehran. Study samples were 871 adults (60·5 % female) selected using a convenience sampling method. Mean ± sd age and BMI were 33·4 ± 10·7 years and 24·3 ± 5·2 kg/m2, respectively. More than one-third of the study samples were overweight/obese (35·8 %). A nine-structure model including thirty-two items of the original FCQ showed acceptable fit indices as follows: χ2/df = 3·39, goodness-of-fit index = 0·905, incremental fit index = 0·92, comparative fit index = 0·92, root mean square error of approximation (90 % CI) = 0·052 (0·049, 0·055). Regarding food choice motives, the three most important motives for food choice ranked by study samples were sensory appeal, natural content and health, respectively. Study samples ranked ethical concern as the least important food choice motive. These findings support the reliability and validity of the Iranian version of the FCQ. Additionally, results indicate the most important motives for food choice across various socio-demographic and weight status groups which can provide beneficial information for marketing practices in Iran and promote the food choices of Iranians.

Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes

The inclusion of plant material in bread formulations is a global trend, but research on the mechanisms of its effect on the structural and baking performance of the dough is lacking. Herein, edible chrysanthemum (Chrysanthemum morifolium Ramat.) powder (CP) was substituted for wheat flour at 3–15 wt% and its effects on dough structure and rheology, bread physicochemical properties, and aroma profile were investigated. The inclusion of CP reduced the relative crystallinity and structure orderliness of starch in terms of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy analysis. Steady-state shear and oscillation tests showed that the inclusion of CP resulted in an enhanced viscoelastic behavior of dough, implying an increase in the resistance of the dough system to flow and deformation, which caused a decrease in specific volume and softness of bread compared to the control (bread without CP). The large oscillatory amplitude oscillation shear (LAOS) tests indicated that doughs exhibited I behavior (strain thinning). The scanning electron microscopy (SEM) observation further confirmed these findings. Significantly, formulations with 3 and 6 wt% CP not only improved the rheological and structural properties of doughs but also enriched the aroma profile of bread compared to the control. Furthermore, sensory evaluators reported that bread enriched with 6% CP scored highest in appearance, texture, and overall acceptability, meaning a product with a high sensory appeal to consumers. This work provides valuable information for an in-depth study of the relationship between bread quality and the rheological behavior and structural properties of the dough.

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students

Research corroborates that high whole grain intake is associated with lower risk for obesity, type 2 diabetes, cardiovascular diseases, and cancers. Unfamiliarity with, and negative sensory appeal of whole grains limit voluntary food choices to increase their consumption. This study aimed to explore the effectiveness of familiarization with white whole wheat, to improve college students’ acceptability of shortened cakes, muffins, and yeast breads made with white whole wheat flour (WWWF). All-purpose flour (APF) was replaced with WWWF in standardized recipes, and the products scored by 102 college students. Independent t-test was used to analyze if sensory scores for appearance, taste, texture, and overall acceptability between APF and WWWF products were statistically significant. Before familiarization with WWWF, all three APF products scored significantly higher than whole grain counterparts ( P < .05). When participants were familiarized with health benefits and expected sensory profile of whole grain products, sensory scores for appearance, taste, and overall acceptability of WWWF products did not significantly differ from APF counterparts ( P > .05). Familiarization significantly increased overall acceptability scores of WWWF products ( P < .05). Familiarization also increased proportion of students willing to bake with WWWF. Results underscore that familiarization can improve acceptability of WWWF in baked products and students’ willingness to incorporate it in baking, with potential to stimulate dietary modifications.

How do food authenticity and sensory appeal influence tourist experience? The moderating role of food involvement

AbstractFood authenticity and sensory appeal are becoming increasingly important research topics in food tourism research. The purpose of this study is to explain how and why food authenticity and sensory appeal contribute to tourists' behavioral intention through affective responses based on stimuli–organism–response (S–O–R) model. This study reports the findings based on a total of 416 questionnaires. The results indicate that memory and destination attachment mediate the relationship between food authenticity and behavioral intention, sensory appeal and behavioral intention. Furthermore, food involvement is identified as a moderator between stimulus factors and affective responses. Implications and suggestions for future research are also discussed.

Multitarget preservation technologies for chemical-free sustainable meat processing.

Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan.

With increasing concerns over environmental and animal protection, along with consumers’ preoccupation with health and wellness, the concept of a green diet is gaining popularity. This is leading to a new trend in the food culture of plant-based meat. Employing the extended model of goal-directed behavior (EMGB), this study examines the factors influencing the intentions of young consumers to consume plant-based meat. In particular, this study incorporates two vital constructs in food consumption, namely environmental concern and sensory appeal, into the model of goal-directed behavior (MGB) framework. Data were collected from closed questionnaires: a total of 537 questionnaire responses were gathered in Taiwan. The analysis was performed using the SPSS 25.0 for Windows and AMOS 24.0 for Windows. The results reveal that the EMGB included a satisfactory level of ability in predicting participants’ intentions to consume plant-based meat and was superior to the original MGB. Furthermore, the two incorporated constructs were significant variables influencing consumers’ decision formation. In addition, the attitude, subjective norm, perceived behavioral control, and positive anticipated emotion influenced consumer desire, which, in turn, influenced behavioral intentions.

Sensory Appeal and Routines Beat Health Messages and Visibility Enhancements: Mixed-Methods Analysis of a Choice-Architecture Intervention in a Workplace Cafeteria.

Easier recognition and enhanced visibility of healthy options supposedly increase healthy choices, but real-world evidence remains scarce. Addressing this knowledge gap, we promoted nutritionally favourable foods in a workplace cafeteria with three choice-architectural strategies—priming posters, point-of-choice nutrition labels, and improved product placement—and assessed their effects on visual attention, food choices, and food consumption. Additionally, we developed a method for analysing real-world eye-tracking data. The study followed a pretest–posttest design whereby control and intervention condition lasted five days each. We monitored visual attention (i.e., total number and duration of fixations) and food choices with eye tracking, interviewed customers about perceived influences on food choices, and measured cafeteria-level food consumption (g). Individual-level data represents 22 control and 19 intervention participants recruited at the cafeteria entrance. Cafeteria-level data represents food consumption during the trial (556/589 meals sold). Results indicated that the posters and labels captured participants’ visual attention (~13% of fixations on defined areas of interest before food choices), but the intervention had insignificant effects on visual attention to foods, on food choices, and on food consumption. Interviews revealed 17 perceived influences on food choices, the most common being sensory appeal, healthiness, and familiarity. To conclude, the intervention appeared capable of attracting visual attention, yet ineffective in increasing healthier eating. The developed method enabled a rigorous analysis of visual attention and food choices in a natural choice setting. We discuss ways to boost the impact of the intervention on behaviour, considering target groups’ motives. The work contributes with a unique, mixed-methods approach and a real-world setting that enabled a multi-dimensional effects evaluation with high external validity.

Consumer Intention to Buy Plant-Based Meat Alternatives: A Cross-Cultural Analysis

The purpose of this study is to explore factors affecting attitudes toward plant-based meat alternatives (PBMA) as well as consumer intentions to buy PBMA in Canada as a Western country and Kuwait as an Arab country. The proposed research model extends the theory of planned behavior (TPB) by incorporating factors such as environmental concerns, health consciousness, and animal welfare, food choice factors (health, sustainability, cruelty-free, and sensory appeal), meat attachment and food neophobia. Data were collected through online surveys in Canada (n = 304) and Kuwait (n = 313). The partial least square structural equation modeling (PLS-SEM) technique was used for data analysis and hypotheses testing. Results show that attitudes, subjective norms, and behavioral control have a significant effect on purchase intentions. Results also show that environmental concerns, cruelty free as a food factor choice, meat attachment, and food neophobia significantly affect attitudes toward PBMA. There were significant differences between Canada and Kuwait in the strength of the effect of attitude and behavioral control on purchase intentions.

Gender Difference in Food Choice and Eating Practice and Their Association with Health among Students of Kathmandu, Nepal.

Our eating practice is generally based on the food we choose to eat. The selection of unhealthy food, high cost of healthy food items, and easy availability of fast food may have negative impact on our health and eating behaviour. This study aims to access the gender difference in food choice and eating practice and their association with health among students in Kathmandu, Nepal. A cross-sectional descriptive study was conducted among 385 randomly selected undergraduate BBA (Bachelor in Business Administration) students of Tribhuvan University in Kathmandu by using semistructured self-administered questionnaire. The questionnaire included sociodemographic characters, health status, behaviour factors, eating practice, and food choice which were measured using Food Choice Questionnaire (FCQ). The data was analysed in SPSS. Frequency, percentage, mean, and standard deviation were calculated, and chi-square test and logistic regression were used to measure the association between two variables. The study is comprised of 50.4% female and 49.6% male with mean ages of 20.04 and 20.75, respectively. A gender difference was observed in food choice but no gender difference was observed in eating practice. There was no significant association of food choice and eating practice with health. However, food choice and eating practice showed an association with the current living status of the respondents. Sensory appeal and health were the most important food choice motives among males and females, respectively. The study concluded that no gender difference was observed in food choice. However, gender difference was observed in eating practice. There was no association of food choice and eating practice with health.

Determinants of sustainable food consumption

Conventional meat consumption is increasingly being seen as unsustainable. Environmental factors, the welfare of animals, and consumer health are among the subjects that consumers are becoming more conscious of as they learn about the bad features of conventional meat. However, plant-based meat alternatives are not widely accepted yet. The purpose of this research was to investigate the determinants that influence Thai consumers' willingness to switch to more plant-based meats. Employing a sample of 585 Thai consumers to validate the model via an online self-administered questionnaire. Customers that are concerned about the environment and animal welfare are more likely to adopt positive attitudes. Plant-based meat purchase intentions are positively influenced by attitudes, while perceived monetary constraints dramatically diminish the intention. Subjective norms are important in a collective culture. The cognitive reaction to plant-based meat aims to trigger expected pride and guilt, which determines the best course of action. Furthermore, limited availability and lower sensory appeal compared to conventional meat were the main challenges for Thai consumers. It has been shown that increased consumer knowledge about sustainable food is associated with a more positive attitude and an inclination to consume plant-based meat.

Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods.

Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.