New Food Products for Sensory‐Compromised Situations

Abdel-Moemin, Aly R.; Regenstein, Joe M.; Abdel-Rahman, M. K.

doi:10.1111/1541-4337.12399

Cited by 10 publications

(17 citation statements)

References 158 publications

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“…To this end, methods such as the dual attribute time intensity which was demonstrated for bitterness and astringency by Kobue-Lekalake et al (2012) and the temporal dominance of sensations which was demonstrated using dairy products by Pineau et al (2009) can be employed. Abdel-Moemin et al (2018) and Lapis et al (2016) summarized the different types of receptors responsible for perceptions of the five basic tastes and this can be considered as a starting point for the investigation.…”

Section: Perception Of the Aftertastementioning

confidence: 99%

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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse‐ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check‐all‐that‐apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant‐based foods and their increasing appeal to the food industry.

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Section: Perception Of the Aftertastementioning

confidence: 99%

“…Abdel‐Moemin et al. (2018) and Lapis et al. (2016) summarized the different types of receptors responsible for perceptions of the five basic tastes and this can be considered as a starting point for the investigation.…”

Section: Sensory Assessment Of Pulsesmentioning

confidence: 99%

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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“…A combination of intrinsic and extrinsic strategies should be used to maximize the desired effect. Flavor enhancement is a straightforward strategy to address olfactory and gustatory impairment (Abdel-Moemin et al, 2018). This strategy has had mixed results (Doets & Kremer, 2016;Essed, Kleikers, Staveren, Kok, & Graaf, 2009;Essed, Staveren, Kok, & Graaf, 2007;Griep, Mets, & Massart, 1997;Koskinen, Kälviäinen, & Tuorila, 2003;Kremer, Mojet, & Kroeze, 2005;Schiffman, Sattely-Miller, et al, 1994).…”

Section: Impact On Food Products: Solutions To Improve Nutritional Intakementioning

confidence: 99%

“…Increased color contrast, such as dark text on a white background, would allow for greater accessibility to consumers with visual impairment (Abdel‐Moemin et al, 2018; Doets & Kremer, 2016). Additionally, individual portion sizing would be helpful for independent‐living seniors that no longer need to prepare family‐sized meals (Abdel‐Moemin et al, 2018; Doets & Kremer, 2016). In general, consumers of all ages can benefit from packaging improvements for increased accessibility and individualization.…”

Section: Impact On Food Products: Solutions To Improve Nutritional In...mentioning

confidence: 99%

“…This type of packaging promotes a feeling of independence and improves food product liking(Abdel-Moemin et al, 2018). Increased color contrast, such as dark text on a white background, would allow for greater accessibility to consumers with visual impairment(Abdel- Moemin et al, 2018;Doets & Kremer, 2016). Additionally, individual portion sizing would be helpful for independent-living seniors that no longer need to prepare family-sized meals(Abdel-Moemin et al, 2018;Doets & Kremer, 2016).…”

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confidence: 99%

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Sensory impairment: Natural result of aging

Tam

Koppel

2021

Journal of Sensory Studies

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Over the next 10 years, a generational group known as the Baby Boomers will become America's senior citizens and account for 22% of the country's population.Aging challenges such as sensory impairment may cause older adults to develop eating habits that may not align with developing medical conditions. This review addresses prevalence and severity of impairment for the five senses and the role of texture as human's age, such as the decline of olfactory acuity and the increase in basic taste thresholds. Despite the heterogenous impact of sensory impairment on older adults, it is not associated with reduced food liking. The food industry can implement strategies to help older adults overcome age-related sensory decline to make food choices that promote healthy aging. Food products should be evaluated holistically, from packaging to last bite, to better guide and encourage food purchase, consumption, and liking toward healthy aging among older adults. Practical ApplicationsUnderstanding the implications of age on the accuracy of senses helps the industry develop better strategies to encourage healthy food purchases and consumption toward healthy aging. Product development strategies should address both intrinsic and extrinsic attributes to overcome sensory impairment and to promote healthy nutrition and aging. | INTRODUCTIONGlobally, senior citizens are defined as adults over the age of 65. In the United States, this demographic is increasing as the generational group known as the Baby Boomers age. Baby Boomers are defined as adults born between 1946 and 1964(Merriam-Webster, 2021. Over the next 10 years, all Baby Boomers will be senior citizens. Americans over the age of 50 have a median net worth that is nearly twice as much as Americans between the age of 18 and 49 (Mintel, 2019a). This generational group accounts for 22% of the U.S. population whereas the millennial group accounts for 24% of the U.S. popu lation (Mintel, 2019b). Baby Boomers are largely overlooked despite their wealth and comparable size to millennial. Roughly 5% of U.S. advertising targets consumers over the age of 50 (Mintel, 2019a).Baby boomers should not be overlooked as this aging group has needs and wants that should be addressed to maintain a good quality of life and support healthy aging.There are several challenges that come with aging. The main concern for most is overall health and maintaining it. Though most boomers do not consider themselves "seniors" nor "dependent," it is common that they are experiencing the effects of aging or have seen the effects on their parents or peers. This could lead to fears of losing their independence and fears of being a burden. From a medical perspective, frailty and sarcopenia are two of many chronic conditions that impact seniors. Frailty is a multisystem disorder observed in the elderly, which includes the decline in mental and physical abilities (Clegg, Young, Iliffe, Rikkert, & Rockwood, 2013). Sarcopenia is the decline in skeletal muscle mass associated with aging, which contributes to frailty ...

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A comprehensive review: Impact of oleogel application on food texture and sensory properties

Liu,

Gao,

Chen

et al. 2024

Food Science & Nutrition

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Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.

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New Food Products for Sensory‐Compromised Situations

Cited by 10 publications

References 158 publications

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Sensory impairment: Natural result of aging

A comprehensive review: Impact of oleogel application on food texture and sensory properties

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