Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Eck, Arianne van; Wijne, Christien; Fogliano, Vincenzo; Stieger, Markus; Scholten, Elke

doi:10.1039/c9fo01206k

Cited by 35 publications

(42 citation statements)

References 37 publications

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“…It is also reported that the shape of the carrot can influence the mastication behavior, so the suitable chewing time of the carrot chips is worth investigating. 17 Moreover, the average particle size of the digestive solution of the fresh carrots significantly decreased after the stomach phase, and then increased after the small intestine stage. The average particle size of AD-DIC chips in the digestion stages showed the same trend as fresh carrots, which revealed that the structure of the samples was decomposed in the stomach digestion phase, and particle aggregation occurred during the small-intestine stage.…”

Section: Microstructure Of Fresh Carrot and Carrot Chipsmentioning

confidence: 97%

“…The carrots with moisture content of 10.61 g/g (dry basis, db) were washed with tap water, then peeled and cut uniformly into pieces (5 mm in thickness) using an automatic cutter (CL50, Robot Coupe, Vincennes, France), packaged in self-sealing bags, and frozen at −18°C for 12 h. Osmotic treatment was used to guarantee the expansion of carrot chips during instant controlled pressure-drop drying (DIC) as well as for color protection, as described in our previous study. 17 The carrot pieces were thawed at room temperature (25 ± 2°C) and then immersed into maltitol solutions (60 Brix) for 90 min. After osmotic treatment, all the samples were predried in a hot air dryer (DHG-9030, Jing Hong Laboratory Instrument Co. Ltd, Shanghai, China).…”

Section: Preparation Of Carrot Chipsmentioning

confidence: 99%

“…On the other hand, the textural properties of food can be modified to influence eating behavior, thus manipulating fruit and vegetable intake. 17 Overall, more information is required to understand the influences of mastication on carotenoid bioaccessibilty, and the mechanisms involved in those influences.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Zhao

et al. 2020

J Sci Food Agric

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BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air‐dried combined with instant pressure‐drop‐dried (AD‐DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure‐drop drying (R‐FD‐DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD‐DIC‐dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry

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Section: Microstructure Of Fresh Carrot and Carrot Chipsmentioning

confidence: 97%

Section: Preparation Of Carrot Chipsmentioning

confidence: 99%

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Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Zhao

et al. 2020

J Sci Food Agric

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“…Variation in food shape can also influence oral processing behaviour and food intake, but this aspect has been less studied. Recently, we investigated the effect of carrot shape on oral processing behaviour within one bite (18) . Carrot cubes were chewed for a shorter time, with fewer chews and with higher eating rate than carrots julienne served at equal weight (18) .…”

mentioning

confidence: 99%

“…Recently, we investigated the effect of carrot shape on oral processing behaviour within one bite (18) . Carrot cubes were chewed for a shorter time, with fewer chews and with higher eating rate than carrots julienne served at equal weight (18) . Goh et al and Liem & Russell investigated whether differences in shape and serving size of vegetables (whole v. diced carrots) affected ad libitum intake among children.…”

mentioning

confidence: 99%

Cracker shape modifiesad libitumsnack intake of crackers with cheese dip

et al. 2020

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Food and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.

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Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

Bolhuis

2022

Curr Nutr Rep

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Purpose of Review Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these attributes of food impact oral processing, energy intake, and metabolism. Recent Findings Food form has a well-established impact on intake, where liquids are consumed more than solids and semi-solids. For solids, texture properties like thickness, hardness, and lubrication, and geometrical properties like size and shape influence oral processing, eating rate, and intake. Food matrix integrity can influence nutrient and energy absorption and is strongly influenced by food processing. Summary Food texture and matrix play important roles in modulating energy intake and absorption. Future research needs to consider the often overlooked role of texture and matrix effects on energy and metabolic responses to composite foods and meals. Research is needed to understand how processing impacts macro- and micro-structure of food and its long-term impact on energy balance and health.

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Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Abstract: Practical approaches to increase consumption of healthy foods such as vegetables are needed.

Cited by 35 publications

References 37 publications

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Cracker shape modifiesad libitumsnack intake of crackers with cheese dip

Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

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