How Sweet It Is

Taft, Natalie; Collier, David N.; Tanenberg, Robert J.; Kolasa, Kathryn M.

doi:10.1097/nt.0000000000000072

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…Preliminary in‐house evaluations of beverage attributes (i.e., color, taste/astringency, and presence of tannins) related them to iced tea, which is commonly consumed in the United States as either sugar‐sweetened (“sweet tea”) or unsweetened (“unsweet tea”). In the Southern United States (such as Louisiana where this consumer study was conducted), sweet tea is a culinary staple (Taft et al., 2015), and accordingly, 65% of the current population sample reported preferring sweetened iced tea, while 16% preferred unsweetened (5% no preference and 14% do not drink iced tea). However, consumers’ preferences for cold‐brewed sorghum bran beverages did not follow the same bimodal distribution.…”

Section: Resultsmentioning

confidence: 99%

Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages

Ardoin

Smith

Lea

et al. 2023

Journal of Food Science

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Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health‐promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste. An acidified cold‐brewed sorghum bran beverage was developed, and simplified sweetened (SB) and unsweetened (UB) versions were analyzed for antioxidant profiles (total phenolic content, phenolic profiling via HPLC, condensed tannins, oxygen radical absorbance capacity, and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging) and sensory properties. Beverages contained condensed tannins (average of 0.33 mg catechin equivalents per milliliter) along with other flavonoids and demonstrated in vitro antioxidant capacity (3.32–3.96 mmol Trolox equivalents per milliliter). One hundred fourteen consumers, grouped by 6‐n‐propylthiouracil (bitterness) taster status, rated acceptability (9‐point hedonic scales), bitterness intensity (5‐point scale), and purchase intent (PI; yes/no) of model beverages. Although the concept was novel, SB was clearly more acceptable to consumers regardless of preference for sweet versus unsweet tea (as a reference product concept). Mean mouthfeel and flavor liking scores were significantly higher for SB (6.2 and 5.1, respectively) than UB (4.8 and 3.0, respectively). Bitterness was suppressed by the sweetness in SB (mean bitterness intensity of 1.8 vs. 2.6 for UB), although 21% of consumers still found it “too bitter.” However, consumers’ taster status did not affect beverage acceptability nor bitterness perceptions at present phenolic levels (0.53 gallic acid equivalents per milligram). After a sorghum/antioxidant information message, positive PI increased to 56% for SB, impacting more females than males. Enhanced familiarity and effective product messaging can improve acceptability of acidified cold‐brewed sorghum bran beverages as a novel functional food product concept. Practical Application New food applications of cereal bran can provide value in terms of byproduct utilization and delivery of health‐promoting ingredients. Sorghum bran beverages demonstrated antioxidant activity, and the sweetened formulation showed decreased bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, although most had not previously consumed sorghum.

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Section: Resultsmentioning

confidence: 99%

Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages

Ardoin

Smith

Lea

et al. 2023

Journal of Food Science

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“…The primary outcome of this study was the total energy (measured in kilocalories, kcal) consumed from 100% fruit juice and SSBs. This was ascertained using the BEVQ-15, a quantitative questionnaire validated in adults to assess habitual beverage consumption [14][15][16], but modified for use in children, as previously described [17]. The BEVQ-15 assessment includes questions about intake frequency, per week or per day, and the quantity of water, 100% fruit juice, sweetened juice drinks, whole milk, reduced-fat milk, low-fat milk, flavored milk, carbonated sweetened drinks, diet carbonated drinks, sweet tea, tea with or without sweetener, and sport drinks.…”

Section: Discussionmentioning

confidence: 99%

Longitudinal Patterns of Beverage Intake in Treatment-Seeking Children with Obesity in Eastern NC Using the Validated BEVQ-15

Mohseni,

Tumin,

Collier

et al. 2023

Nutrients

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Sugar-sweetened beverage (SSB) consumption remains a major target for interventions to treat severe obesity in children. Understanding how total energy consumption is divided among different types of beverages remains unclear. This study retrospectively examined how the consumption of beverage calories (kcal) from 100% fruit juice and SSBs, and body mass index, assessed as a percent of the 95th sex- and age-specific percentile (%of 95BMI), changed during the treatment of children with obesity aged 2–18 years. Treatment was provided by an integrative multi-disciplinary team, comprising a physician, a dietician/ nutritionist and a behavioralist employing motivational interviewing and a small change approach to promote improved sustainable health habits and induce a net negative energy balance. The sample included 155 patients, with 341 visits. The median age was 11 years, 60% were girls, and there was a median follow-up of 3.1 months. At baseline, the median %of 95BMI was 135 and the median kcal/day intake was 436 from juice and 263 from SSB. For each additional 100 kcal consumed/day from SSB and juice, the %of 95BMI increased by 1.4 percentage points. In the follow-up, each additional month was associated with 7 fewer kcal/day from SSB and juice combined, with a 0.5 percentage point increase in %of 95BMI. Children in this treatment program consumed fewer calories from SSB over time, although the %of 95BMI did not decrease. SSBs other than soda accounted for the majority of beverage kcal intake, therefore potentially providing a targeted direction for interventions.

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Tapping Out: Influence of Organoleptic and Perceived Health Risks on Bottled Versus Municipal Tap Water Consumption Among Obese, Low Socioeconomic Status Pediatric Patients

et al. 2019

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How Sweet It Is

Cited by 4 publications

References 22 publications

Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages

Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages

Longitudinal Patterns of Beverage Intake in Treatment-Seeking Children with Obesity in Eastern NC Using the Validated BEVQ-15

Tapping Out: Influence of Organoleptic and Perceived Health Risks on Bottled Versus Municipal Tap Water Consumption Among Obese, Low Socioeconomic Status Pediatric Patients

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