Jodioidun ruokasuolan vaikutus ruoan aistittavaan laatuun

Suomessa valtion ravitsemusneuvottelukunta suosittelee jodioidun ruokasuolan käyttöä teollisuudessa väestötasolla havaitun lievän jodin puutoksen takia. Epäily jodin vaikutuksesta elintarvikkeiden aistittavaan laatuun on nähty käytön esteenä. Tästä syystä tutkielmassa selvitetään jodioidun ruokasuolan vaikutuksia ruoan aistittavaan laatuun. Kirjallisuuskatsauksessa perehdytään aikaisempaan tutkimustietoon jodioidun ruokasuolan vaikutuksista elintarvikkeiden aistinvaraisiin ominaisuuksiin. Lisäksi tarkastellaan jodin pysyvyyttä elintarvikkeissa. Kokeellisen työn tutkimusmateriaalit olivat lauantaimakkara, leipä ja säilykekurkku. Materiaalien NaCl-pitoisuudet olivat 1,72 %, 1,20 % ja 1,70 %. Jodipitoisuudet jokaisessa materiaalissa olivat 0 mg, 25 mg, 50 mg ja 100 mg kilogrammassa ruokasuolaa. Jodi lisättiin elintarvikkeisiin valmistuksen yhteydessä kaliumjodidina (KI). Aistinvaraisissa arvioinneissa käytettiin poikkeama vertailunäytteestä -menetelmää, jossa koulutettu 12 henkilön raati arvioi materiaalien hajua, makua, suutuntumaa, ulkonäköä ja rakennetta. Raadin avulla luotiin tutkimuksessa käytettävä arviointisanasto. Arvioinneissa jokaista näytettä verrattiin jodioimattomaan näytteeseen. Arvioinneista tehtiin neljä toistoa. Tutkimusmateriaalien jodin hävikki määritettiin kemiallisten analyysien avulla Elintarviketurvallisuusvirastossa. Havaitut aistinvaraiset muutokset vertailunäytteeseen nähden olivat pieniä kaikissa jodipitoisuuksissa. Suositusten mukainen määrä jodia ruokasuolassa, 25 mg/kg, ei aiheuttanut tutkittaviin elintarvikkeisiin aistinvaraisia muutoksia. Suuremmat jodipitoisuudet aiheuttivat lauantaimakkarassa tilastollisesti merkitseviä eroja leikkautuvuudessa ja värissä. Kuluttajan voi kuitenkin olla vaikeaa huomata jodin aiheuttamia muutoksia lauantaimakkarassa, koska erot vertailunäytteeseen olivat pieniä. Jodin hävikki vaihteli elintarvikkeen mukaan. Lauantaimakkarassa hävikki oli suurimmillaan 14 % ja leivässä 24 %. Säilykekurkuissa hävikki oli suurimmillaan 54 %. Tulosten perusteella jodioitua ruokasuolaa voidaan käyttää tutkitun tyyppisissä elintarvikkeissa ilman, että merkittäviä aistinvaraisia muutoksia syntyy. Tulokset tukevat aikaisemman kirjallisuuden havaintoja. Yhdistäen tutkielman tulokset kirjallisuuden tietoihin jodioidun ruokasuolan käytölle elintarviketeollisuudessa ei ole aistinvaraista estettä. Hävikin ja ruokasuolan vähentämistavoitteiden valossa voidaan jodipitoisuuden lisäystä ruokasuolassa suositella. Jodipitoisuuden korottaminen ruokasuolassa olisi tehokas tapa nostaa väestön jodin saantia ilman että ruokasuolan saanti nousee

Plant-based yogurts: texture perception and consumer responses

The present study concentrates on the prospects of texture perception and consumer acceptance of plant-based (PB) yogurts. Temporal dominance of sensations (TDS) with consumers (N=87) was used to analyze the dynamic mouthfeel. Following TDS, overall and mouthfeel liking were evaluated using a 7-point hedonic scale. Some PB yogurts were found to be similar by their mouthfeel profile and equally liked as dairy yogurts. Physicochemical properties of the yogurts were also analyzed. Significant differences in flow behavior and small deformation rheology were found between them. Among PB yogurts, thick, creamy, thin, and watery mouthfeel sensations were strongly associated with steady shear rates and apparent viscosity. Large deformation rheology proved to be a useful tool to study PB yogurts. The role of selected factors on mouthfeel perception was studied. Generic descriptive analysis (GDA) and TDS with a trained panel were conducted to study the influence of aroma compounds possibly congruent with sweetness perception (N=10 panelists × 4 sessions). Unflavored and flavored (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%) samples were included. The aromas modified the perceived sweetness in PB yogurts; however, aroma and perceived sweetness did not impact the mouthfeel. The role of product information, visual experience, and cross-cultural differences in mouthfeel perception and consumer acceptance were studied with two identical consumer studies: in the US (n=101) and in Finland (n=96). Six blueberry-flavored yogurts were blended in varying plant-to-dairy proportions. Selected texture-related attributes were studied first by appearance and, after tasting, by mouthfeel using the Rate-all-that-apply (RATA) and Just-about-right (JAR) methods. The results showed that product information did not have an impact on the texture perception. The interpretation of mouthfeel descriptors such as creamy can vary depending on the culture, language and the yogurt market. Texture descriptors were emphasized differently by visual experience and mouthfeel, depending on sample and texture characteristics. In overall acceptance, clear differences were found between the samples: PB-labeled samples with a higher dairy content were most liked, but there were no differences between the countries. Interestingly, the PB-labeled yogurt (50:50) was more liked compared to the same yogurt labeled as dairy yogurt, indicating that consumers have different expectations toward PB and dairy yogurts. Creamy was found to be the main driver of liking among the PB-labeled yogurts in the US and in Finland. The present work lays a cornerstone for the dynamic texture profile and physicochemical properties of PB yogurts in relation to dairy yogurts. The current study contributes to the understanding of the basis of the texture and mouthfeel of PB yogurts. While this thesis focuses on PB yogurts with oat as the main plant ingredient, the results will benefit product development and research on other types of PB yogurts, as well as providing insight to the sensory and physicochemical methods suitable for studying food texture and structure with semisolids. Future studies should focus on the effect of different food ingredients on the texture of PB yogurts, as well as on the preferences of segments of the consumer population.Tutkimus keskittyy kasvipohjaisten jogurttien rakenteen aistimiseen ja hyväksyttävyyteen. Kuluttajaraati (N=87) arvioi viiden kasvi- ja kahden maitopohjaisen jogurtin suutuntumaominaisuuksia syönnin aikana TDS-menetelmällä (eng. Temporal dominance of sensations). Suutuntuma- ja kokonaismiellyttävyyttä arvioitiin 7-portaisella asteikolla. Osa kasvipohjaisista jogurteista koettiin yhtä miellyttäviksi suutuntuman osalta kuin maitopohjaiset jogurtit. Lisäksi jogurttien fysikaalis-kemiallisia ominaisuuksia tutkittiin. Kasvi- ja maitopohjaisten jogurttien välillä havaittiin merkittäviä eroja muun muassa virtauskäyrissä. Kasvipohjaisissa jogurteissa paksu, kermainen, ohut ja vetinen suutuntuma olivat vahvasti yhteydessä tasaiseen leikkausnopeuteen ja viskositeettiin. Erilaisten tekijöiden roolia suutuntuman havaitsemisessa tutkittiin eri tavoin. Koulutettu raati arvioi kuvailevan analyysin ja TDS menetelmän avulla aromiyhdisteiden vaikutusta koettuun suutuntumaan kasvipohjaisilla jogurteilla (n=10 arvioijaa x 4 arviointikertaa). Tutkimuksessa arvioitiin maustamattomia ja maustettuja (vanilja; 0.05%; 0.1%; sitruuna: 0.025%; 0.05%) jogurtteja. Aromit voimistivat makeuden kokemusta, mutta aromi itsessään tai näytteen koettu makeus ei vaikuttanut koettuun suutuntumaan. Jogurtteihin liittyvä kuluttajatutkimus toteutettiin Yhdysvalloissa (n=101) ja Suomessa (n=96). Kiinnostuksen kohteena oli erityisesti tuotetiedon ja jogurtin aistittavien ominaisuuksien vaikutus koettuun suutuntumaan. Kuusi mustikanmakuista jogurttia valmistettiin sekoittamalla maito- ja kasvipohjaista jogurttia eri suhteissa. Valittuja rakenneominaisuuksia arvioitiin ensin ulkonäön ja sitten suutuntuman perusteella kahdella menetelmällä (RATA, eng. Rate-all-that-apply ja JAR, eng. Just-about-right). Tuotteista annettu tieto ei vaikuttanut koettuun rakenteeseen. Ominaisuuksista erityisesti kermaisuus koettiin eri tavalla maasta riippuen, mikä todennäköisesti johtui englannin- ja suomenkielisten termien eroista ja jogurttimarkkinoiden erosta. Maiden välillä ei ollut eroja miellyttävyyden arvioinnissa. Näytteiden välillä havaittiin kuitenkin selkeitä eroja kokonaismiellyttävyydessä: maitopohjaisen jogurtin osuuden kasvaessa näytteiden miellyttävyys vahvistui. Näyte, joka sisälsi puoliksi maito- ja puoliksi kasvipohjaista jugurttia ja joka tarjoiltiin kasvipohjaisena jogurttina, oli pidetympi kuin sama näyte, kun sen kerrottiin olevan maitopohjainen. Tulos osoittaa, että kuluttajien odotukset kasvipohjaisia jogurtteja kohtaan ovat erilaiset kuin maitopohjaisia jogurtteja kohtaan. Kermaisuus oli kasvipohjaisiksi jogurteiksi nimetyissä näytteissä kokonaismiellyttävyyden kannalta tärkeä ominaisuus sekä Yhdysvalloissa että Suomessa. Tämä tutkimus avaa kasvipohjaisten jogurttien rakenteen ja suutuntuman perusteita. Tutkimuksessa selvitettiin kasvipohjaisen jogurtin rakenteen ajallisia muutoksia ja fysikaaliskemiallisia ominaisuuksia suhteessa maitojogurttiin. Vaikka työssä keskityttiin kasvipohjaisiin jogurtteihin, joiden pääainesosana oli kaura, tulokset hyödyttävät myös muiden kasvipohjaisten jogurttien tuotekehitystä ja tutkimusta sekä tarjoavat tietoa puolikiinteiden elintarvikkeiden rakenteen tutkimuksen menetelmistä. Tulevissa tutkimuksissa tulisi keskittyä tarkemmin eri raaka-aineiden ja rakenteen vuorovaikutuksiin sekä kuluttajasegmenttien mieltymyksiin

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that-apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

There is a growing need for plant-based yogurts that meet consumer demands in terms of texture. However, more research is needed to understand the relationship between physicochemical and mouthfeel properties in plant-based yogurts. The purpose of the study was to determine the physicochemical properties of five commercial plant-based yogurt alternatives with different chemical compositions, making comparisons to dairy yogurts and mouthfeel sensations such as thick, creamy, thin, and watery. The physicochemical parameters studied included large and small deformation rheology, particle size, soluble solids, acidity, and chemical composition. Significant differences in flow behavior and small deformation rheology were found between dairy and plant-based yogurts. Among plant-based yogurts, mouthfeel sensations such as thick, creamy, thin, and watery were strongly associated with steady shear rates and apparent viscosity. The results highlight the importance of large deformation rheology in advancing the use of plant-based ingredients in the development of yogurt alternatives. Furthermore, the study demonstrates that dairy and plant-based yogurts with a similar mouthfeel profile may have different viscoelastic properties, which indicates that instrumental and sensory methods should not be considered substitutes but complementary methods when developing plant-based yogurts in a cost-effective and timely manner

Functional Performance of Plant Proteins

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).Peer reviewe

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication.Peer reviewe

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

One of the biggest trends in the food industry is developing plant-based (PB) alternatives for dairy (D) products that mimic their counterparts. The prominent view is that these novel PB foods should represent conventional foods' visual, textural, and taste properties. In addition, consumer studies have demonstrated challenges in mimicking the texture properties, with PB yogurts having a thin and watery mouthfeel. This study aims to understand how much dairy-like properties contribute to the sensory and hedonic responses of PB and D yogurts among US and Finnish consumers. Thus, consumer studies were conducted in the US (n = 101) and Finland (n = 96) with consumers who regularly eat D yogurts and are willing to try PB yogurts. Six blueberry-flavored yogurts were blended in different plant-to-dairy ratios (PB:D%) and were labeled either as PB (plant-based) or D (dairy-based): 100:0 (PB), 75:25 (PB), 50:50 (PB), 50:50 (D), 25:75 (PB), and 0:100 (D). Different texture-related attributes were studied first by appearance and after tasting (i.e., mouthfeel) using the Rate-all-that-apply and Just-about-right methods. In addition, taste and flavor properties by Check-all-that-apply and the acceptance of the samples were evaluated on a 9-point hedonic scale. The same samples were equally liked in the US and Finland. Apparent differences were found between the samples, demonstrating that PB-labeled samples with higher D content were most liked. Interestingly, the PB-labeled yogurt (50:50) was more liked than the same yogurt labeled as D, indicating that consumers have different expectations towards PB and D yogurts. Creamy was found to be the main textural driver of liking among the PB-labeled yogurts. Although the results show that dairy-like characteristics are more liked in general, our results also demonstrate that young consumers and consumers who value sustainability when making food choices like PB yogurts with characteristics typical of PB yogurts.Peer reviewe