RESUMO
In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food-related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits, and environmental cues. Three interrelated routes to satiating enhancement are to change the food composition to develop stronger physiological satiation and satiety signals, anticipate and build on smart external stimuli at the moment of purchase and consumption, and improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving these routes in the field of nutrition, food technology, consumer, marketing, and communication are outlined.
Assuntos
Alimentos Formulados/análise , Obesidade/prevenção & controle , Sobrepeso/prevenção & controle , Resposta de Saciedade , Animais , Pesquisa Biomédica/tendências , União Europeia , Rotulagem de Alimentos , Preferências Alimentares , Tecnologia de Alimentos/tendências , Promoção da Saúde , Humanos , Comunicação Interdisciplinar , Ciências da Nutrição/tendências , Obesidade/dietoterapia , Sobrepeso/dietoterapiaRESUMO
An electronic nose has been used to classify blockmilk products subjected to various heating processes based on their volatile composition. Multivariate analyses of electronic nose and GC/MS data are highly comparable with respect to relative changes in aroma profile going from raw to final product. Predictive properties of various neural networks based on the raw sensor output were moderate to good.