Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

Proserpio, Cristina; Pagliarini, E.; Laureati, Monica; Frigerio, B.; Lavelli, Vera

doi:10.3390/foods8100433

Cited by 19 publications

(27 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Accordingly, it is well established that food-neophobic subjects are diffident in trying and buying novel foods, while neophilic ones tend to have a wide and varied diet [ 49 ]. No food technology neophobia effect was found regarding sample acceptability, while recent findings showed that most adolescents with a low level of food technology neophobia appreciated a flat bread with mushroom powder rich in ß-glucans compared with a control sample containing only wheat flour [ 50 ]. These contrasting results could be associated with the consumer sample involved in the study.…”

Section: Discussionmentioning

confidence: 99%

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Proserpio

Bresciani

Marti

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.

show abstract

Section: Discussionmentioning

confidence: 99%

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Proserpio

Bresciani

Marti

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The questionnaire used in the study to collect information about dietary habits during the COVID-19 pandemic was AFHC, which was developed by Johnson et al [ 34 ] and validated in a group of adolescents [ 34 ]. It is a commonly applied and efficient tool that enables, the eating habits of not only adolescents [ 35 , 36 ] but also adults [ 37 ] to be determined.…”

Section: Methodsmentioning

confidence: 99%

“…Additional analysis was conducted in the same way, but separately for purchase, preparation, and consumption habits, and the scores were calculated for 6, 8, and 9 related items, respectively. Moreover, for each respondent, dietary habits were classified under the categories healthy, neutral, and unhealthy, based on the quartile distribution, as applied by Proserpio et al [ 35 ], with the first quartile attributed to unhealthy behavior, the second and third to neutral behavior, and the fourth to healthy behavior.…”

Section: Methodsmentioning

confidence: 99%

Differences in Adolescents’ Food Habits Checklist (AFHC) Scores before and during Pandemic in a Population-Based Sample: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

2021

View full text Add to dashboard Cite

The COVID-19 pandemic is known to influence the dietary habits of adults, but results for adolescents in studies are ambiguous. The present work aimed to analyze the differences in the scores of the Adolescents’ Food Habits Checklist (AFHC) before and during the pandemic in the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was conducted during the pandemic among a population of 2448 students recruited from secondary schools in all regions of Poland using a random quota sampling. The participants were required to complete an AFHC consisting of 23 items pertaining to food purchase, preparation, and consumption habits. Current habits (during the pandemic) and previous habits were assessed and scored separately. The total (p = 0.001), purchase (p < 0.001), and consumption scores (p = 0.014) indicated that the AFHC scores during the pandemic were higher than before. For questions on purchase habits, a lower number of respondents reported eating in a restaurant, eating takeaway meals, having lunch away from home, or buying pastries, cakes or crisps. For questions on preparation habits, an greater number of respondents reported that they usually avoided eating fried food and tried to keep their overall sugar intake down, but fewer respondents said they tried to have low-fat desserts. For questions on consumption habits, a lower number of respondents reported that they usually ate a dessert or pudding if one were available and a larger number said they made sure to eat at least one serving of vegetables or salad a day and at least three servings of fruit most days. Based on the obtained results, it may be stated that although there was an increase in the AFHC scores during the pandemic, a similar share of respondents showed improved or worsened food habits, and a similar share changed their food habits from healthy to unhealthy and from unhealthy to healthy. At the same time, a majority of changes were associated with purchase habits, which were probably forced by lockdowns and the resultant restrictions in eating out or grocery shopping.

show abstract

“…Thus, P. ostreatus appears to be an interesting natural source of vitamin D 2 for specific consumer groups, including vegetarians, vegans, and people intolerant to lactose, since most of the fortified products with vitamin D 2 available on the market are dairy-based products. Moreover, P. ostreatus is able to grow efficiently on low-cost substrates such as lignocellulosic agri-food byproducts, leading to the possible production of sustainable food ingredients [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

“…Other findings revealed that unfortified wheat pasta obtained the lowest liking scores, while acceptability increased with the addition of a low amount of the insoluble β-glucan fraction from P. ostreatus powder [10]. It has recently been shown that a cereal-based product (flatbread) enriched with P. ostreatus powder obtained higher liking scores compared with the control sample without mushroom addition in a group of adolescents [9]. Thus, it is clear that developing new food formulations is challenging considering that food perception and food-liking—one of the main drivers of food consumption—differs greatly among individuals.…”

Section: Introductionmentioning

confidence: 99%

Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

et al. 2019

Self Cite

View full text Add to dashboard Cite

Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification with vitamin D2. This study was aimed at exploring children’s acceptance of a whole-cereal-based product (breadsticks) combined with increasing concentrations of P. ostreatus powder rich in vitamin D2. The food neophobia trait (fear of trying unfamiliar and new food) on sample acceptability was also investigated. One hundred and three children (47 girls and 56 boys, aged 9–11 years) were recruited, and breadstick-liking was studied in relation to gender and neophobic traits. Results showed that the samples enriched in vitamin D2 were well accepted by children even if liking decreased with increasing concentration of mushroom powder. Generally, neophilic subjects gave higher liking scores compared with the neophobic ones, especially for the modified samples. New, well-accepted fortified products could be developed using an adequate concentration of mushroom powder to deal with the increasing vitamin D2 deficiency among children.

show abstract

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

Cited by 19 publications

References 40 publications

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Differences in Adolescents’ Food Habits Checklist (AFHC) Scores before and during Pandemic in a Population-Based Sample: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Contact Info

Product

Resources

About