There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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a Senior Lecturer in Food Studies, teaches Biochemistry and Sensory Science on Food/ Nutrition courses at Undergraduate and Postgraduate levels. Her research revolves around food structure, food sensory properties and consumer perception. She has an interest in developing teaching resources and exploring techniques which can enhance student learning experience. Gladson Chikwa, a Learning and Teaching Officer, works with academic staff supporting the strategic enhancement of learning and teaching and the development of the student academic experience. His research interests are divided between technology enhanced learning, teaching quality and assessment and feedback in higher education.

Very little is known about the impact of the different types of feedback on students' academic performance. This article explores students' preference in the use of audio and written feedback and how each type of feedback received by students impacts their academic performance in subsequent assignments. The study involved 68 students who were divided into two groups that received either audio or written feedback in their first assignment which was then recalled and applied into the second assignment. An analysis of results obtained in the second assignment was conducted and comparisons made between students in the audio and written feedback group. Students were also surveyed using an online questionnaire to ascertain their perceptions about the type of feedback they had received. The study established that the type of feedback received did not impact students' grades in the subsequent assignment. In addition, while students were broadly positive about audio feedback, they indicated a strong preference for written feedback in future assignments. The study recommends, among other things, further investigation into the link between students' learning styles and their preferences for different types of feedback.Keywords academic performance, audio feedback, feedback, feed-forward, written feedback Students' use and engagement with feedbackIn our effort to understand how students engage with and make use of the feedback they receive, there is a need to explore how students use audio and written feedback and how these impact their

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A typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TBA analyses. After 6 mo storage at -18"C, fillets were again analyzed for TBA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n-3 fatty acids (PcO.05). TBA number and off-flavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n-3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality.

This study aimed to improve understanding of prostate and breast cancer survivors' physical activity and nutrition and the association of these behaviours with two models. The first model, the Commonsense Self-Regulation Model (CSM), addresses cognitive and emotional perceptions of illness whereas the Transtheoretical Model (TTM) focuses on stage of readiness to engage in a behaviour. Participants who had been diagnosed with either breast (n = 145) or prostate cancer (n = 92) completed measures of demographic and health information, illness representations, stage of change, self-efficacy and preferences regarding health behaviour interventions. Health behaviours in the past seven days were measured via the International Physical Activity Questionnaire and concordance with national dietary guidelines. As hypothesised, TTM variables (stage of change and self-efficacy) demonstrated independent associations with physical activity and nutrition in regression analyses. CSM variables were not independently associated with absolute levels of health behaviours but both TTM and CSM variables were independently associated with self-reported changes in physical activity and nutrition following prostate or breast cancer diagnosis. Many participants reported high interest in receiving lifestyle interventions, particularly soon after diagnosis. Results supported application of the TTM and CSM models for strengthening behaviour change intentions and actions in breast and prostate cancer survivors.

Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using Time-Intensity and single score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the Time-Intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The Overall Saltiness Scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception.