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[Display omitted] • Flour preparation steps determine structural and digestion properties. • Incorporation of cellular chickpea-flour reduced in vitro starch digestion by ∼ 50% • Pulses structural properties as key aspect governing in vivo appetite sensations. • Cellular pulse-based flours as promising ingredients increasing satiety. Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations. [ABSTRACT FROM AUTHOR]

Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences in Swedish adults older than 65 years (n = 97) were initially measured by a survey tool followed by digital focus groups. The findings were used to develop vegetable finger foods for older adults with motoric eating difficulties. The vegetable preferences among those with motoric eating difficulties did not differ in comparison to a more general older adult population. Among the vegetables, broccoli, carrot, tomato, cauliflower and red bell pepper were highly appreciated. However, for those with major eating difficulties, the choice of vegetables was restricted to fewer textures, which were more easily processed in the mouth. Vegetables served as snacks, traditionally on the plate, or deep-fried were considered most appropriate as finger foods. Finally, attractive meals for older adults unable to eat with common cutlery should also be accompanied with other nutritive finger foods servings. • Broccoli, carrot, tomato, cauliflower, and red bell pepper were highly appreciated. • Vegetables were carefully selected with regard to chewing and swallowing difficulties. • Oven baked, raw, and boiled vegetables were the preferred preparation methods. • Vegetable finger foods are preferably served as snacks, traditionally on a plate or as deep-fried. [ABSTRACT FROM AUTHOR]

The purpose of this study was to develop and evaluate finger food components as part of a complete meal for older adults with major motoric eating difficulties. Overall, the evaluation of sensory characteristics as well as texture analysis forms a valuable basis for further development of a meal that can be eaten without cutlery, comprising flatbread, beef rolls and brown sauce. The nutritionally enriched flatbreads were generally perceived as neutral in odour and flavour, while higher concentrations of protein and fat influenced the texture negatively. Although bread was not commonly eaten with a meal, the consumer evaluation stressed the importance of texture of flatbreads intended for wrapping. Differences between meat cuts were not pronounced; however, beef rolls made from inner thigh were perceived as more tender and crumblier than beef rolls made from outer thigh. Moreover, the odour and flavour intensity were thought to be higher in beef rolls braised in rolls due to the caramelised surface. However, tenderness was considered the most important parameter for beef rolls whereas crumbliness and dryness in tender meat can be compensated for by serving the meat with sauce. In fact, sauce was found to play an important role in a well-accepted meal. The addition of sweet, sour, or bitter tastes to brown sauces, to investigate the effect of basic tastes, reduced the perceived intensity of the original flavour profile of the brown sauces. Finally, combinations of the developed meal components could be investigated further to create attractive finger food meals for those unable to eat with knife and fork. • Based on creative design, finger food components were developed and evaluated. • A blend of soy and whey proteins resulted in a favourable texture in flatbreads. • Tenderness was the most important sensory parameter for beef rolls. • Sweet, sour, and bitter tastes reduced the overall flavour intensity in brown sauces. [ABSTRACT FROM AUTHOR]

Loss of appetite is common in older adults and as an adequate protein intake is recommended to support the maintenance of muscle mass and strength during ageing, a sufficient intake of dietary protein is essential. One strategy is to develop protein fortified foods for older adults. This study developed rye bread and chocolate cake fortified with chicken protein powder. Two independent trained panels were recruited to evaluate the sensory properties of the products. Seventy-five Danish older adults aged between 60 and 83 years were recruited to rate their overall liking on the 9-point hedonic scale; and their emotional response to each product was collected by check-all-that-apply (CATA). Results showed that fortification with chicken protein powder caused sensory changes especially in texture such as less firm , elastic texture and stronger floury mouthfeel for rye bread; less spongy, crumbly and stronger dense, moist texture for chocolate cakes. The sensory changes resulted in small yet significantly lower consumer acceptance of rye bread, but no significant differences in liking of chocolate cakes were found. All samples were above the acceptability level by Danish older consumers. Emotions pleased, interested, sad, disappointed and disgusted significantly discriminated the rye bread samples; disappointed and bored emotions significantly discriminated the chocolate cake samples. Moreover, significant correlations were found between the familiarity with protein fortified food products, appropriateness of rye bread or chocolate cakes for protein fortification and willingness to purchase of protein-fortified rye bread or chocolate cakes. This study was a first application of chicken protein powder in fortification of cereal products for older consumers. • First application of poultry protein powder in fortifying cereal products. • Chicken protein powder led to sensory changes especially in texture, such as less firm, elastic texture and stronger floury mouthfeel for rye bread; less spongy, crumbly and stronger dense , moist texture for chocolate cakes. • Small yet significantly lower acceptance were obtained for rye bread fortified with chicken protein powder by older consumer, but no significant differences were found in liking of fortified chocolate cakes. • Measuring both consumer acceptance and emotional response could be a valuable tool when developing novel functional products. [ABSTRACT FROM AUTHOR]

[Display omitted] • The role of salivary α-amylase on two maltodextrin samples (average DP 6 & average DP 20) was investigated. • The degree of polymerisation of maltodextrins did impact the amount of reducing sugars generated with salivary α-amylase. • For both maltodextrin samples, the amount of reducing sugars produced varied largely between participants. • The amount of reducing sugars generated may be affected by complex carbohydrate taste sensitivity. Currently, little is known about how complex carbohydrates (maltodextrins) with varying degrees of polymerisation (DP) and molecular branching interact with α-amylase in human saliva and the associated amounts and structures of generated reducing sugars. Therefore, this study aimed to investigate salivary α-amylase and the subsequent reducing sugars generated with complex carbohydrate stimuli. A secondary aim was to investigate reducing sugar generation and complex carbohydrate taste sensitivity. Whole, stimulated saliva was collected from 32 participants. Two maltodextrin samples were used (short chain maltodextrin (SCM), average DP 6, and long chain maltodextrin (LCM), average DP 20) with and without the α-amylase inhibitor, acarbose. The concentration of reducing sugars generated by the salivary α-amylase was determined and high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was used to investigate their molecular chain profiles. Complex carbohydrate taste sensitivity was measured using detection threshold (DT) and suprathreshold intensity perception methods (ST). The addition of acarbose significantly reduced the amount of reducing sugars generated for both LCM and SCM samples (p = 0.0001). The LCM sample produced a significantly higher amount of reducing sugars than the SCM sample (p = 0.0001). For the LCM sample, there was no effect of complex carbohydrate taste sensitivity on reducing sugar generation (all p > 0.05). For the SCM sample, evidence suggests that reducing sugar generation may be impact complex carbohydrate sensitivity (DT: p = 0.059, ST: p = 0.076). In conclusion, DP of the maltodextrins impacted the amount of reducing sugars generated. Furthermore, there was evidence to suggest that an interaction exists between complex carbohydrate taste sensitivity and the generation of reducing sugars. [ABSTRACT FROM AUTHOR]

• Preschoolers' texture preferences can be assessed by a forced-choice questionnaire. • Children preferred foods without particles, which was related to food neophobia. • Older children preferred soft foods more than younger children. • Texture preferences significantly differed between parents and children. • Agreement between the questionnaire and actual preference test increased with age. Rejection of specific food textures in young children can be a significant barrier to establishing healthy eating habits. However, the literature on texture preferences in children under seven is sparse, partially due to a lack of suitable test tools for this age range. This study aims to investigate texture preferences in 3 to 6-year-old children and their parents and identify factors that could influence children's preferences. Children (n = 235) completed a forced-choice questionnaire based on pictographic drawings of 14 pairs of foods differing in hardness (hard versus soft) or particle content (with-particle versus no-particle). Parents completed the same questionnaire and provided information on their feeding practices and children's eating behaviors. To assess the questionnaire's validity, children performed a paired preference test using actual food stimuli corresponding to 6 food pairs in the questionnaire. Results showed that children preferred foods without particles, and such preference was associated with food neophobia. Children did not show distinct preferences for foods differing in hardness, but older children preferred soft foods more than younger children. Texture preferences significantly differed between parents and children, with a low concordance between parent–child dyads (49–55 %). Parental restrictive feeding was associated with children's rejection of particles in foods, whereas children's experience with different textures was associated with preferences for foods containing particles. Moreover, the questionnaire showed agreement with children's preferences measured using actual foods, and the validity increased with age. This study demonstrated that young children's texture preferences follow developmental trends and depend on the eating environment. [ABSTRACT FROM AUTHOR]

• Determination of food preferences and perceptions by one food attribute. • Portion sizes create conflict, small is healthy but large is tasty. • No differences in preference and perceptions for age, sex, BMI or hunger. A key determinant of children's health is the quality and quantity of their food and energy intake. In middle childhood children gain greater independence over their food choices. Understanding the factors that influence their choices is therefore important, particularly in the context of obesogenic food environments where children need to learn to identify and select healthier options. This study aimed to examine the role of food attributes in affecting children's food preferences and perception of healthiness and tastiness. A secondary aim was to determine if portion size was related to children's food perceptions and preferences. Participants (children 5–12 years) completed a discrete choice experiment (n = 2112) that examined their perceptions of bread and smoothies when the attributes of type/flavour, food form and portion size were systematically varied. Children were asked about their (i) food preferences, and their perceptions of (ii) healthiness and (iii) tastiness. Data were analyzed using a conditional logit model for the foods independently, and the relative contribution of the attributes to children's preferences, and perceptions of healthiness and tastiness was determined. The results found that children primarily used the type/flavour of the breads and smoothies to form their preferences and perceptions, and the other attributes (portion size and food form), had minimal influence. This study found that children aged 5–12 years made simple food choices and formed perceptions of how healthy or tasty a food was based on a single food characteristic (the type/flavour), ignoring the portion size and food form. This suggests that when children in middle childhood make food choices, they are likely to rely primarily on the food's flavour or type and do not consider other important attributes that will affect their diet quality and energy balance. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bilayer lemon mousses with unequal distribution of citric acid across the layers were developed. • Making bilayer mousses with a lower layer more acidic than the upper layer improved the desire to eat and intake compared to their monolayer counterparts. • Modulating the sensory properties across layers may be a tool for promoting intake. Creating layers in foods is a culinary technique commonly used to diversify sensory experiences, but it has not been reported scientifically on its effect on hedonic and appetitive responses. This study aimed to investigate the use of dynamic sensory contrasts in layered foods to stimulate liking and appetite, using lemon mousse as a model. A sensory panel evaluated the perceived sour taste intensity of lemon mousses acidified by various amounts of citric acid. Bilayer lemon mousses with unequal distribution of citric acid across the layers to deliver higher levels of intraoral sensory contrast were developed and evaluated. A consumer panel evaluated the liking and desire to eat lemon mousses (n = 66), and a selection of samples was further investigated in an ad libitum food intake setting (n = 30). In the consumer study, bilayer lemon mousses with a layer of low acidity (0.35% citric acid w/w) on top and higher acidity (1.58 or 2.8% citric acid w/w) at the bottom showed consistently higher liking and desire scores than their corresponding counterparts with identical acid levels equally distributed in a monolayer. In the ad libitum setting, the bilayer mousse (top: 0.35; bottom: 1.58% citric acid w/w) had a significant 13% increase in intake compared to its monolayer counterpart. Modulating sensory properties across food layers with different configurations and layer compositions can be further explored as a tool to design appetizing foods for consumers at risk of undernutrition. [ABSTRACT FROM AUTHOR]

• A pictographic questionnaire was developed and validated to measure children's texture preferences. • Children showed consistency in food choice between questionnaire and tasting. • The questionnaire demonstrated test–retest repeatability and validity. • Differences in preferences for hardness or particle content of foods were identified. Methods for measuring food texture preferences in children are based on forced-choice questionnaires where children select their preferred texture within food pairs. However, the validity of these methods has not been well documented. This study aims to develop and validate a questionnaire based on pictographic drawings of 12 pairs of foods differing in hardness or particle content. Children aged 7 to 10 years (n = 97) completed the questionnaire. Three weeks later, a subgroup of these children (n = 75) performed a paired comparison preference test using actual food stimuli corresponding to 6 food pairs in the questionnaire and an acceptance test on two foods varying in the level of hardness (cheese) or particle content (yogurt). Another group of the children (n = 21) was retested with the questionnaire. The average probability of agreement between children's choices in the questionnaire and paired-preference test was 0.67, while the retesting was 0.83. In both assessments, the agreement probability was significantly above the chance level, and there was no significant effect of food pair, age or gender. The questionnaire results revealed differences in preferences for the two textural dimensions. Children showed a lack of a common pattern of hardness preference but a preference for foods without particles. Individual differences in particle preferences were related to food neophobia level, and liking of yogurt varying in the amount of added fruit pieces. The results demonstrated the validity and usefulness of the forced-choice pictographic method to study differences in children's texture preferences. [ABSTRACT FROM AUTHOR]

• In older adults, familiarity with a food odor positively predicts its liking. • Familiarity with a food odour is important for correct choice of food odor names. • Ability to correctly identify a food odor is associated with higher ratings of liking. In an aging population, changes in sensory abilities can adversely affect enjoyment of a meal. Age-related changes in identification ability and familiarity of food odors may influence food intake since some foods become less recognizable and attractive, which may affect the individual's health and nutritional condition. The aim of this study was to examine age-related changes in familiarity and the ability to correctly identify everyday food odors in older adults. We also aimed to establish the relationship between these changes and hedonic liking of food odors compared to young adults. The study included 335 participants, 246 older adults and 89 young adults. A positive relationship between familiarity and liking was observed across all food odors. Familiarity and odor identification ability declined with increasing age. The most significant loss in the ability to identify odors was observed for curry, fried meat, and toasted bread, while both age groups identified banana, orange, and vanilla equally well. For older adults with a diminished perception of familiarity and a reduced ability to identify odors correctly, increasing the concentration of the odor improved familiarity and enhanced their ability to identify odors. Our findings support the notion that the familiarity of food odors is an important parameter for the appreciation of food in older adults. [ABSTRACT FROM AUTHOR]

• The review concentrated on several aspects of oral tactile sensitivity. • Methods in measuring oral tactile sensitivity including their advantages and disadvantages were reviewed. • The review elaborated factors that influenced oral tactile sensitivity. • The association between oral tactile sensitivity and texture perception/preference was discussed. Texture perception and mouthfeel are important factors in food acceptance and rejection. Despite the contribution of oral tactile sensation to perception of food texture, it has been understudied. This review addresses oral tactile sensitivity in relation to measurement methods, factors that influence sensitivity, and its association with texture perception and preference. Notably, the advantages and disadvantages of different testing methods are discussed, including the two-point discrimination task (or two-pin test), the grating orientation test, the letter-identification test, point pressure sensitivity by filaments, and discrimination tests for specific aspects of texture. The effects of age, sex, fungiform papillae, ethnicity, pathological changes and other physiological measures on oral tactile sensitivity are also reviewed. The oral tactile sensitivity tends to decline with advanced age in healthy adults; some pathological changes may have negative influence on the tactile sensitivity; however, the effect of several other factors are contradictory in the literature. Regarding the association between oral tactile sensitivity and texture perception and food preferences, it is suggested that the sensitivity measured by techniques such as the two-point discrimination task or a grating orientation task typically represents a single dimension of texture perception and thus is difficult to link directly to perception of other texture dimensions. The sensitivity to specific texture attributes such as thickness might predict texture perception and preference. The review stresses the importance of further research in oral tactile sensitivity and its role in the perception and liking of various food textures. [ABSTRACT FROM AUTHOR]

[Display omitted] • More than a third of pulse consumers were replacing animal-based foods. • Consumers who did not already replace were unwilling to change. • Meat was replaced due to health, environmental and sustainability reasons. • Importance of expectations differed according to replacement willingness. • Plain pulses were preferred over processed and meat-resembling forms. The growing world population and increased meat consumption pose a challenge for current food production systems. While pulses present a promising position in terms of low impacts in primary production and high nutritional quality, it is unclear whether consumers are willing to consume pulses instead of meat. Based on an online survey answered by 4,322 respondents across five European countries, this study examined consumers' willingness to utilize pulses as a plant-based alternative to animal-based products. More than a third of pulse consumers (42%) were, to some extent, already using pulses as an alternative to animal-based foods. Beef was noted as the most frequently replaced type of food, mainly driven by arguments relating to health, environment, and sustainability, especially relevant for German and Danish consumers. Respondents who did not indicate a current replacement of animal-based foods stated a relatively low willingness to change in the future (40%). German pulse consumers were likely to be part of the low willingness segment. In contrast, Polish consumers possessed a relatively higher incidence of using pulses instead of meat, especially pork and poultry. Respondents with a low replacement willingness indicated a high importance of future pulse-based products to be natural, while respondents already using pulses instead of animal-based foods expected convenient and minimally processed foods. Respondents, who already replaced meat with pulses or expressed a low future willingness, stated to prefer plain pulses over processed pulse-based products, and meat-resembling forms considering the former segment, alternatively to meat. These preferences and expectations should be considered for future product development, especially if aiming to attract unwilling consumers to shift to pulse-based foods. [ABSTRACT FROM AUTHOR]

• Consumption diversity and frequency of pulses are significantly higher in Spain, whereas in Germany and Denmark, consumers are aware of pulses, yet consume significantly less. • Health benefits of pulses are amongst the main drivers of consumption in all countries investigated, though drivers considering environmental advantages of pulses played a tangential role for consumers. • Barriers involving sensory and preparation properties are apparent in Denmark, and the UK, while digestive problems hinder an incorporation of pulses for German, Spanish, and Polish participants. • Drivers and barriers were correlated with diversity and frequency of consumption, indicating that knowledge does not affect attitudes as much as experience does. Even though pulses are nutritious and environmentally friendly high-protein crops, they are commonly regarded as old-fashioned. Consumption of pulses is low in developed countries, and it has received very limited attention in agricultural and behavioral research over the past years. Based on a pan-European survey, the present study aims to provide extensive insights into consumer perceptions towards pulses. The objective is to identify effective measures to increase consumer acceptance of pulses, and thus potentially increase their share in the daily diets across Europe. Quantitative data was collected in May 2020 through a web-based survey conducted in five different European countries, Germany, Denmark, Spain, Poland, and the United Kingdom (N = 4,916). Quota-based sampling was used to ensure comparability across samples and wide coverage in terms of age, gender, and locality of residence. Using cluster analysis with a subsequent logistic regression, cross-cultural differences were found in terms of relatively high consumption of pulses among Spanish respondents, somewhat lower for Polish, German and UK respondents, and even lower among Danish respondents. Drivers of consumption significantly differed across surveyed samples, mainly being health first, followed by sensory preferences. For respondents from Poland, Spain, and Germany the main reason for not consuming pulses related to problems with digestion, whereas in the Danish and UK samples a neglect related to preparation. Future product development as well as increased information about nutrition and cooking of pulses could potentially increase consumer acceptance. Though, considering cross-cultural differences is important when developing strategies to promote consumption of pulses. [ABSTRACT FROM AUTHOR]

• The attributes of main course and vegetables were the most important dish factors influencing older participants' total eye fixation time and dish evaluation. • Older participants were most willing to try the dish consisting of mixed vegetables, veggie balls, decorated potatoes and a dish label. • Females, who emphasised healthy eating and cared about price, variety, organic and health value of a dish were more willing to try veggie balls than meatballs. • Most older participants' first gaze settled on the main course area, and they had the longest total eye fixation time on the dish valued as the healthiest. A visually appetising and vegetable-rich dish can be an alternative to the traditional dish for well-functioning older consumers. The aim of this study was to investigate older people's evaluations towards dishes by incorporating dish attributes (main course, potatoes, vegetables, and dish label) with novel dish components. During the test, a total of 100 participants aged from 60 to 91 were invited to verbally rate their willingness to try, perceived familiarity and healthiness towards eight dish combinations presented randomly in the form of pictures. In the meanwhile, 31 participants' eye motions for each dish picture were successfully recorded by an eye-tracker. Through conjoint analysis, main course and vegetables were found to have the highest influence on willingness to try, perceived familiarity, perceived healthiness, and total eye fixation time towards the dish. A labelled dish with meatballs, broccolis and plain potatoes was perceived as the most familiar dish. A dish with veggie balls, mixed vegetables and decorated potatoes was perceived as the healthiest. Older participants were most willing to try the dish consisting of mixed vegetables, veggie balls and decorated potatoes when the dish label was added. Females, who emphasised healthy eating and cared about price, variety, organic and health value of a dish were more willing to try veggie balls than meatballs. Regarding the eye metrics, most participants looked at the main course area first, and had the longest total eye fixation time on the dish valued as the healthiest. In the future, to meet older consumers' demand for daily diet, appropriate selection of dish components with frequent food communication will be indispensable. [ABSTRACT FROM AUTHOR]