Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions.

BACKGROUND: Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n = 102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n = 98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-about-right scales, and check-all-that-apply. RESULTS: The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking. CONCLUSION: The research emphasizes that salt-reduced labels influence consumers' sensory perception. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Identification of sensory properties driving consumers' liking of commercially available kale and arugula.

BACKGROUND: Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance. RESULTS: Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy. CONCLUSION: The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded. © 2021 Society of Chemical Industry.

Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.

To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was to create a hybrid meat burger (HMB) using yellow pea and chicken and to evaluate the sensory properties of the new product using static (check-all-that-apply [CATA]) and dynamic (temporal check-all-that-apply [TCATA]) methods. Yellow pea flour was added to a chicken burger at 0% (control), 10%, 20%, 30%, and 40%. A sensory trial asked participants (n = 69) to evaluate the HMBs using hedonic scales and CATA. A second sensory trial asked experienced panelists (n = 14) to evaluate the items using TCATA. The addition of the yellow pea flour decreased the liking of the burgers, except for the 10% formulation. The burgers made with higher amounts of yellow pea were associated with off-flavors (beany and nutty; significantly different from the control) during both CATA and TCATA tasks and detracted from consumers' liking. Juicy, moist, meaty, salty, and soft attributes increased the consumers' liking. The study identified that the addition of yellow pea to chicken burgers is only acceptable to consumers in small quantities (10%). In addition, the yellow peas contributed off-flavors and a dry texture that was disliked by the consumers. PRACTICAL APPLICATION: The environmental impacts of livestock production have created a need to incorporate more plant-based proteins into consumers' diets to increase sustainability. The market for meat alternatives, including hybrid meat products, is expanding; however, current products do not always meet consumers' expectations. Chicken is the fastest-growing meat sector in North America, and therefore this study's objective was to determine the sensory properties of a burger made from chicken and pulses (yellow pea). It was found that if 10% of chicken in a burger was substituted with yellow pea, then the sensory properties and consumer liking were not significantly affected.

Consumer perception and emotional responses to plant-based cheeses.

Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to consumer concern for animal welfare, environmental impact, and health. In order to increase the acceptability of PBCs, sensory studies must be conducted. As such, the aim of this study was to evaluate the acceptability, sensory properties, and emotional responses to PBCs currently being sold in Canada. There were two different sensory trials conducted. In the first trial (n = 100), raw PBCs were evaluated, and in the second trial (n = 93) melted PBCs were evaluated. In both trials, five different PBCs were evaluated using nine-point hedonic scales, a check-all-that-apply (CATA) question, and the CATA variant of the EsSense25 profile. Participants were also asked to answer open-ended comment questions about PBCs. The results showed that participants thought PBCs are healthier than regular dairy cheese, but they did not like the flavour or textural properties of PBCs. PBCs that are buttery, smooth, and have soft attributes were preferred by the participants. Participants mainly disliked PBCs that were mouthcoating, rubbery, and had off-flavours. The PBCs with higher overall liking scores were associated with positive emotions.

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.

The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.

An investigation into consumer perception and attitudes towards plant-based alternatives to milk.

Plant-based milk alternatives (PBAs) are growing in popularity, which has led to the creation of many novel beverages from cereals, legumes, nuts, seeds, and pseudocereals. As such, the aim of this study was to evaluate consumer attitudes towards, and perception of PBAs currently offered on the market in Canada. First, a survey was conducted asking participants (n = 323) to complete a word association task investigating PBAs. Then six different PBAs (oat, almond, soy, pea, cashew, and coconut) were evaluated using nine-point hedonic scales and check-all-that-apply questions by consumers (n = 88). Lastly, consumers (n = 80) evaluated the acceptability of flavoured PBAs (chocolate and vanilla). Participants associated PBAs with health benefits, sustainability, and sensory characteristics. PBAs made from almond, oat, and pea were liked significantly more than PBAs made from cashews, but not more than coconut or soy PBAs. Perception of sweet, creamy, smooth, nutty, and white attributes increased the participants' liking of PBAs, while attributes such as aftertaste, brown, beany, watery, and off-flavour detracted from it. The flavouring (chocolate and vanilla) increased the participants' liking of almond and oat PBAs. Future studies should investigate other PBAs made from different ingredients and how flavouring can improve the acceptability of PBAs.

The Australian Temperament Project Generation 3 study: a population-based multigenerational prospective cohort study of socioemotional health and development.

PURPOSE: The Australian Temperament Project Generation 3 Study (ATPG3) was established to examine the extent to which offspring social and emotional development is shaped in the decades prior to conception, in parent and grandparent histories of psychosocial adjustment (eg, emotional regulation, relationship quality and prosociality) and maladjustment (eg, depressive symptoms, substance use and antisociality). PARTICIPANTS: The Australian Temperament Project (ATP) commenced in 1983 as a population representative survey of the social and emotional health of 2443 young Australians (Generation 2: 4-8 months old) and their parents (Generation 1). Since then, families have been followed from infancy to young adulthood (16 waves). Between 2012 and 2018, the cohort was screened biannually for pregnancies (Generation 3), with assessments conducted in the third trimester of pregnancy, and at 8 weeks and 1 year postpartum. FINDINGS TO DATE: A total of 1167 offspring (607 female) born to 703 Generation 2 parents (400 mothers) were recruited into the ATPG3 Study. Findings to date highlight: (1) strong continuities in depressive symptoms and substance use from adolescence through to becoming a parent; (2) a role for persistent preconception mental health problems in risk for parent-child bonding difficulties, as well as infant emotional reactivity and behaviour problems; (3) the importance of secure attachments in adolescence in reducing long-term risk for postpartum mental health problems; and (4) the protective nature of perceived social support, both preconception and postpartum, in strengthening relationship quality and social support during the COVID-19 pandemic. FUTURE PLANS: Assessments of ATPG3 families in preschool and middle childhood are currently funded and underway. We intend to maintain the offspring cohort through childhood, adolescence, young adulthood and into parenthood. Data will be used to map preconception determinants of emotional health, and enhance approaches to population monitoring and targeted intervention over the life course and across generations.

Assessment of the role of the Edinburgh dysphagia score in referral triage in a national service evaluation of the urgent suspected upper gastrointestinal cancer pathway.

BACKGROUND: The British Society of Gastroenterology has recommended the Edinburgh Dysphagia Score (EDS) to risk-stratify dysphagia referrals during the endoscopy COVID recovery phase. AIMS: External validation of the diagnostic accuracy of EDS and exploration of potential changes to improve its diagnostic performance. METHODS: A prospective multicentre study of consecutive patients referred with dysphagia on an urgent suspected upper gastrointestinal (UGI) cancer pathway between May 2020 and February 2021. The sensitivity and negative predictive value (NPV) of EDS were calculated. Variables associated with UGI cancer were identified by forward stepwise logistic regression and a modified Cancer Dysphagia Score (CDS) developed. RESULTS: 1301 patients were included from 19 endoscopy providers; 43% male; median age 62 (IQR 51-73) years. 91 (7%) UGI cancers were diagnosed, including 80 oesophageal, 10 gastric and one duodenal cancer. An EDS ≥3.5 had a sensitivity of 96.7 (95% CI 90.7-99.3)% and an NPV of 99.3 (97.8-99.8)%. Age, male sex, progressive dysphagia and unintentional weight loss >3 kg were positively associated and acid reflux and localisation to the neck were negatively associated with UGI cancer. Dysphagia duration <6 months utilised in EDS was replaced with progressive dysphagia in CDS. CDS ≥5.5 had a sensitivity of 97.8 (92.3-99.7)% and NPV of 99.5 (98.1-99.9)%. Area under receiver operating curve was 0.83 for CDS, compared to 0.81 for EDS. CONCLUSIONS: In a national cohort, the EDS has high sensitivity and NPV as a triage tool for UGI cancer. The CDS offers even higher diagnostic accuracy. The EDS or CDS should be incorporated into the urgent suspected UGI cancer pathway.

Recombinant Ov-ASP-1, a Th1-biased protein adjuvant derived from the helminth Onchocerca volvulus, can directly bind and activate antigen-presenting cells.

We previously reported that rOv-ASP-1, a recombinant Onchocerca volvulus activation associated protein-1, was a potent adjuvant for recombinant protein or synthetic peptide-based Ags. In this study, we further evaluated the adjuvanticity of rOv-ASP-1 and explored its mechanism of action. Consistently, recombinant full-length spike protein of SARS-CoV or its receptor-binding domain in the presence of rOv-ASP-1 could effectively induce a mixed but Th1-skewed immune response in immunized mice. It appears that rOv-ASP-1 primarily bound to the APCs among human PBMCs and triggered Th1-biased proinflammatory cytokine production probably via the activation of monocyte-derived dendritic cells and the TLR, TLR2, and TLR4, thus suggesting that rOv-ASP-1 is a novel potent innate adjuvant.

Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices.

The global carbonated beverage market is large, and consumers like the oral irritation (ex. burning or prickling) associated with carbonated beverages. This study's first objective was to identify the effect of carbonation on consumers' liking and sensory perception of fruit juices (apple, cherry, and blueberry). The secondary aim was to evaluate consumers' emotional responses to carbonated fruit juices. The first trial asked consumers (n = 103) to use check-all-that-apply (CATA) and nine-point hedonic scales to evaluate six fruit juices (three carbonated and three non-carbonated). In the second trial, consumers (n = 107) were asked to evaluate the pictures of the same juices using the CATA variant of EsSense25 Profile® and a purchase intent scale. The consumers were also asked to identify what they like and dislike about carbonated beverages using an open-ended comment question. The first trial demonstrated that flavour significantly affected the overall liking scores but also identified that carbonation increased the overall liking of the blueberry and apple juices (p < 0.05). In the emotional response trial, the participants did not separate the samples based on carbonation, but rather separated the blueberry juices from the cherry and apple juices. The penalty lift analysis identified that when positive emotions were selected, the participants' purchase intent increased. Lastly, the consumers identified they like mouthfeel and flavour-enhancing qualities of carbonated beverages and associated them with special events. However, the participants disliked beverages that are too carbonated or flat and associated carbonated beverages with negative physical sensations and health perceptions. Overall, the flavour was more important than if the beverage was carbonated or not and purchase intent scores increased when positive emotions were perceived. Future research should investigate how emotions affect purchase intent, how participant's familiarity affects the emotions they select and evaluate how carbonation affects other beverages.

Rhetoric and Etiological Beliefs About Sexuality: Reader Responses to Cynthia Nixon's New York Times Interview.

In 2012, the U.S. actress Cynthia Nixon was quoted in the New York Times Magazine as having stated that "for me, it [being gay] is a choice. I understand that for many people it's not, but for me it's a choice, and you don't get to define my gayness for me." The interview attracted international media attention and public criticism by lesbian and gay activists. This article suggests a rhetorical approach to understanding etiological beliefs and provides a discursive analysis of 198 online comments by readers of Pink News, a gay news Web site that reported on Nixon's controversial interview. This article explores common arguments used in readers' comments about Nixon and examines the rhetorical construction of sexuality. The analysis examines three themes within the data. First, biological essentialism was treated by many readers as common knowledge; second, readers suggested that only bisexuals have "choice"; and, third, it was suggested by both Nixon's critics and her supporters that counterarguments colluded with homophobia. The article suggests that there is an ideological dilemma whereby both "born-this-way" and "choice" arguments can be understood as colluding with anti-gay prejudice.

Eating locally: Australasian gannets increase their foraging effort in a restricted range.

During the breeding season, seabirds adopt a central place foraging strategy and are restricted in their foraging range by the fasting ability of their partner/chick and the cost of commuting between the prey resources and the nest. Because of the spatial and temporal variability of marine ecosystems, individuals must adapt their behaviour to increase foraging success within these constraints. The at-sea movements, foraging behaviour and effort of the Australasian gannet (Morus serrator) was determined over three sequential breeding seasons of apparent differing prey abundance to investigate how the species adapts to inter-annual fluctuations in food availability. GPS and tri-axial accelerometer data loggers were used to compare the degree of annual variation within two stages of breeding (incubation and chick rearing) at a small gannet colony situated between two larger, nearby colonies. Interestingly, neither males nor females increased the total distance travelled or duration of foraging trip in any breeding stage (P>0.05 in all cases) despite apparent low prey availability. However, consistently within each breeding stage, mean vectorial dynamic body acceleration (an index of energy expenditure) was greater in years of poorer breeding success (increased by a factor of three to eight), suggesting birds were working harder within their range. Additionally, both males and females increased the proportion of a foraging trip spent foraging in a poorer year across both breeding stages. Individuals from this colony may be limited in their ability to extend their range in years of low prey availability due to competition from conspecifics in nearby colonies and, consequently, increase foraging effort within this restricted foraging area.