Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Laureati, Monica; Sandvik, Pernilla; Almli, Valérie Lengard; Sandell, Mari; Zeinstra, Gertrude G.; Methven, Lisa; Wallner, Marlies; Jilani, Hannah; Alfaro, Begoña; Proserpio, Cristina

doi:10.1016/j.foodqual.2019.103828

Cited by 56 publications

(61 citation statements)

References 33 publications

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“…Indeed, sensory descriptive analysis revealed that, besides mild flavor, the other sensory attributes that positively affected overall hedonic responses were related to texture properties. Although texture has been referred to as the “forgotten attribute” due to the little attention it has received for several years [ 43 ], it is a complex sensory dimension including tactile, visual, and auditory sensations, playing an important role in defining consumer responses [ 44 ]. The present findings indicated that crumbliness of the products was an important driver of consumer preference.…”

Section: Discussionmentioning

confidence: 99%

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Proserpio

Bresciani

Marti

et al. 2020

Foods

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The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.

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Section: Discussionmentioning

confidence: 99%

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Proserpio

Bresciani

Marti

et al. 2020

Foods

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“…In the first session, children answered a web-based questionnaire using tablets. This questionnaire included the Child food neophobia scale, questions on food texture preferences (reported in Proserpio et al [ 13 ], Laureati et al [ 33 ]) and questions about gender, age as well as two general questions related to biscuits: “Do you like biscuits”? (Three-point smiley scale: Yes, It’s ok, No) and “How often do you eat biscuits?” (never, every month, every week, every day or almost every day, only on special occasions, other, I don’t know).…”

Section: Methodsmentioning

confidence: 99%

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Sandvik

Laureati

Jilani

et al. 2020

Foods

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Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.

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“…Hedrick et al (2010). The questionnaire is extensively described in the paper byLaureati et al (2020). Briefly, 157 the FFQ consisted of 17 food categories, including conventional and whole grain versions of a series of bakery 158 products, pasta and rice, as well as fruits and vegetables.…”

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confidence: 99%

Cross-national differences in child food neophobia: A comparison of five European countries

Proserpio

Almli

Sandvik

et al. 2020

Food Quality and Preference

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9Food neophobia (FN) has been extensively explored, especially in children. However, very few studies have 10 compared this food behavior in children from different countries. Considering the clear differences between 11European countries in feeding practices and food consumption, it is important to deepen the understanding 12 of cross-national differences in children FN. The aim of this study was to explore and compare FN in five 13European countries (Finland, Italy, Spain, Sweden and UK) using a food neophobia scale specifically designed 14 for children. Five hundred and twenty-nine children (54% girls) aged 9-12 years were recruited from schools 15 in each country and were asked to complete the Italian Child Food Neophobia Scale (ICFNS, Laureati et al.,16 2015a), which was translated into each respective language. Parents (n≈300) completed a food consumption 17 frequency questionnaire for their child, and provided background information. Reliability of the tool was 18 assessed through internal consistency and temporal stability. Total internal consistency was 0.76. When 19 calculated by country, internal consistency was satisfactory (Cronbach's alpha > 0.70) for all countries. FN 20 was negatively associated to fruit and vegetable consumption, liking of wholegrain biscuits, and timing of 21 introduction of semi-solid food. There were small but significant cross-national differences in FN with British 22 and Swedish children being the most neophobic and significantly higher in FN than Finnish children, who 23 were the most neophilic. Results indicate that the tool can be successfully used in all the tested countries 24 with children in the age range of 9-12 years. The tool can be useful to measure the effects of interventions 25 aiming at changing food behaviors, such as reducing FN, among children. 26

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Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Cited by 56 publications

References 33 publications

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Cross-national differences in child food neophobia: A comparison of five European countries

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