Examination of explicit and implicit emotions and relationship with the intention to support breastfeeding in public: a descriptive study

Objectives: Current social norms in the United States do not favor breastfeeding in public. This study examined associations between college students’ explicit and implicit emotions of breastfeeding in public and their intention to support public breastfeeding. Methods: Twenty-two student participants viewed images of a breastfeeding woman with a fully-covered, fully-exposed, or partially-exposed breast in a public setting. After viewing each image, participants’ explicit emotions (self-reported) of the image were measured using a questionnaire and their implicit emotions (facial expression) were measured using FaceReader technology. We examined if a relationship exists between both emotions [toward images] and intention to support breastfeeding in public using correlation techniques. We determined the relative influence of two emotions on the intention to support breastfeeding in public using regression analyses. Results: The nursing images depicting a fully-covered breast (r = 0.425, P = 0.049 vs. r = 0.271, P = 0.222) and fully-exposed breast (r = 0.437, P = 0.042 vs. r = 0.317, P = 0.150) had stronger associations with explicit emotions and intention to support breastfeeding in public compared to implicit emotions and intention. Breastfeeding knowledge was associated with a positive explicit emotion for images with partial- (β = 0.60, P = 0.003) and full-breast exposure (β = 0.65, P = 0.002). Conclusions: Explicit emotions appear to drive stated intentions to support public breastfeeding. Further research is needed to understand the disconnect between explicit and implicit emotions, the factors that influence these emotions, and whether stated intentions lead to consistent behavior

Chemical changes in almonds throughout storage: modeling the effects of common industry practices

Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation

Chemical Changes in Almonds Throughout Storage: Modeling the Effects of Common Industry Practices

Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation

Modeling Sensory and Instrumental Texture Changes of Dry-Roasted Almonds Under Different Storage Conditions

The rejection of roasted almonds by consumers is often due to the development of rancidity or textural changes. Dry-roasted ‘Nonpareil’ almonds were stored in polypropylene bags (PPB) in environmental chambers at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Descriptive and consumer sensory testing as well as instrumental texture analyses were conducted on the samples over 16 months. Of the 11 samples, four (PPB/25 °C/65% RH, PPB/35 °C/50% RH, PPB/35 °C/65% RH, and HBB/35 °C) were rejected by consumers over the course of the study. Predictive models for the assessed attributes showed temperature to promote deterioration of almond acceptability, as determined by both consumer assessment and descriptive analysis. Storage in HBB mitigated acceptability losses at a scale of magnitude roughly comparable to that of 15–25 °C in storage temperature decreases. Univariate analysis showed that instrumental assessment of number of force peaks was a strong predictor of overall consumer acceptability (R2 = 68.5%). It is recommended that industry members utilize force peaks assessment as an indicator of consumer acceptability, and consider reduced temperature storage and/or HBB for long-term storage of almonds

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over A Two-Year Period

Abstract: Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (\u3e25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2-thiobarbituric acid-reactive substances. Practical Application: The results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time

Oxidative Stability of Commodity Fats and Oils: Modeling Based on Fatty Acid Composition

Although fatty acid (FA) composition is known to be of fundamental importance to oxidative stability in lipids, consistent quantifications of the magnitude of this association have proved elusive. The objective of this study was to quantify the relationship between FA composition and stability on a large scale within comparable lipid systems, with the numerical effects of individual outcome factors (e.g. output of a singular assay, oxidative products after a brief period of time, etc.) attenuated by incorporation into a comprehensive summation of stability. The stability of 50 plant-based oils and fats was modeled according to FA composition, utilizing a quantification of stability that encompassed the complete oxidation curves of four distinct classical assays (two 1° and two 2° oxidation assessments) throughout 2 months of accelerated storage (60 °C). In our models, the concentrations of monounsaturated FA (MUFA), diunsaturated FA (DiUFA), and triunsaturated FA (TriUFA) together demonstrated a very strong correlation with our consolidated measure of stability (r 2 = 0.915; greater than observed with our assessments by individual assays). The resultant model also indicated the relative effect upon magnitude of oxidation of MUFA:DiUFA:TriUFA to be approximately 1:3:12 - substantially greater than the 1:2:3 ratio of their relative unsaturation

Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions

The rejection of roasted almonds by consumers is often due to the development of rancidity or textural changes. Dry-roasted ‘Nonpareil’ almonds were stored in polypropylene bags (PPB) in environmental chambers at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Descriptive and consumer sensory testing as well as instrumental texture analyses were conducted on the samples over 16 months. Of the 11 samples, four (PPB/25 °C/65% RH, PPB/35 °C/50% RH, PPB/35 °C/65% RH, and HBB/35 °C) were rejected by consumers over the course of the study. Predictive models for the assessed attributes showed temperature to promote deterioration of almond acceptability, as determined by both consumer assessment and descriptive analysis. Storage in HBB mitigated acceptability losses at a scale of magnitude roughly comparable to that of 15–25 °C in storage temperature decreases. Univariate analysis showed that instrumental assessment of number of force peaks was a strong predictor of overall consumer acceptability (R2 = 68.5%). It is recommended that industry members utilize force peaks assessment as an indicator of consumer acceptability, and consider reduced temperature storage and/or HBB for long-term storage of almonds