Our findings demonstrate that lighting color and illuminance level can influence consumers' hedonic impression and likelihood to consume bell peppers. Furthermore, the influences of color and illuminance level of lighting appear to be dependent on the surface color of bell peppers.

Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot‐air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33‐1.87 g/100g) and water activity (aw, 0.04‐0.07) of BSGs than hot‐air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG‐fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. Practical Application This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot‐air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value‐added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.

This study evaluated consumer acceptance and purchase intent (PI) for bread formulated with dried tomato pomace powder (DTPP). DTPP was used to substitute 5 or 10% by weight for a 50/50 mix of white and whole-wheat flour used in a control bread. Consumers (n = 231) evaluated sensory attributes and PI on the breads, which were produced and presented as slices from a typical commercial sandwich loaf. Before answering PI questions, panelists were presented with information regarding the DTPP ingredient. Some received information on nutritional quality, some on sustainability impact, some both, some neither. This approach allowed the impacts of those messages on PI to be tested, along with impact of liking, price, and other factors. PI was analyzed using a fractional logistic model. Statistically significant differences were observed in several sensory attributes, some favoring the DTPP ingredient with overall liking very similar for the 5% DTPP and control bread samples. Price and overall liking were highly significant variables effecting PI. DTPP proved to be an excellent ingredient to replace a portion of wheat flours to improve nutritional value of bread products.Practical Application: This study shows that dried tomato pomace powder (DTPP) has potential application as an ingredient, since it improved nutritional content, appearance, and color appeal of wheat bread. Furthermore, food producers who are considering the use of byproducts in their product formulations should be encouraged by the finding that informed consumers were as willing to purchase the bread with the ingredient, as they were to purchase a typical comparable sandwich bread without it. Furthermore, both a nutrition message and a sustainability message can increase PI for the bread containing the byproduct relative to their PI toward the control bread.

US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain. They have shown considerable potential in experimental work as a feed grain for poultry, but more research is needed into their influence on the sensory and nutritional properties of eggs. In this study, hulless oats were substituted for corn or wheat at 200 g kg−1 in diets fed to Hy-Line Brown hens and eggs were sampled for sensory evaluation after 8 weeks. Discrimination tests of blended and baked egg samples found evidence of difference between eggs from oat-based diets and those from the oat-free control (p < 0.05 for eggs from an oat-corn diet, p < 0.01 for eggs from an oat-wheat diet). Acceptance tests of similar samples showed that eggs from the oat-wheat diet were significantly less liked than control eggs for their texture (p < 0.01) and response to cooking (p < 0.01), while eggs from the oat-corn diet were somewhat less liked. Yolk weight was greater (p < 0.05) in control eggs (34.1 g) than eggs from oat-corn (31.6 g) or oat-wheat (31.2 g) diets, leading to smaller yolk proportion in the oat-fed eggs. Fatty acid profile differences across treatments were not of nutritional significance, and no evidence was found that the feeding of hulless oats improved storage properties of eggs. In this study, modifying the carbohydrate source in layer diets was shown to change textural properties of cooked eggs in a way that was perceptible to untrained consumers, probably by reducing the yolk proportion. This finding was not commercially relevant owing to small effect size, and results overall add to existing evidence that hulless oats can be fed to poultry at a moderate proportion of the diet with no negative effect on consumer acceptability of eggs. Regardless of the small effect size, however, findings are interesting from the food chemistry perspective because they provide novel evidence of how the thermal properties of eggs can be altered by a change in hen dietary carbohydrate source.

This research is applicable to multiple areas of the food industry. Juice manufacturers or other companies that process raw agricultural produce can use this research as another way to repurpose biowaste, and companies making specialty condiments can use this research to inform future product development. General considerations discussed regarding the use of berry fruit pomace can be applied by any company interested in pomace reuse.