Effect of highly aerated food on expected satiety

Arboleya, Juan‐Carlos; García-Quiroga, Maruxa; Lasa, Daniel; Oliva, Oswaldo; Luis-Aduriz, Andoni

doi:10.1016/j.ijgfs.2013.12.002

Cited by 24 publications

(12 citation statements)

References 18 publications

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“…Furthermore, when food-related activities are not the main travel motive, they have the potential to communicate broader experiential benefits of a destination in regard to its cultural impressions and insights (Andersson, et al, 2017). Arboleya et al, (2014) stated that the food industry should place a stronger emphasis on delivering innovation to meet market and consumer trends in health, texture, nutrition and to target delivery solutions. Thus, a gastronomic tourist is willing to travel to another place in an attempt to taste and experience locally authentic cuisines from that specific region or destination.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Senior Foodies:A developing niche market in gastronomic tourism

Balderas-Cejudo

Patterson

Leeson

2019

International Journal of Gastronomy and Food Science

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The world's population is ageing. Because of these global demographic changes it has resulted in the increased participation of older (or senior) adults in tourism and leisure activities and has prompted governments and tourism providers in many developed regions of the world to identify senior travellers as a priority market. An increasingly healthy senior market segment now has the time and purchasing power to travel more frequently, because many want to seek out and experience new and often exotic destinations in their desire to enjoy a healthy and active lifestyle. This has helped to create an emerging special interest or niche market that has been termed culinary or gastronomic tourism. The relationship between food and tourism has always been an increasingly important segment in the real worlds of hospitality, destination marketing, and tourism development. However, only recently we have seen the acceptance of the growth in interest in gastronomic tourism as an academic field of study. However at the same time, there has been little research that has been carried out on the sociodemographics of this niche market, and in particular, older gastronomic tourists. In other words, researchers have previously assumed that they all tourists experience gastronomic tourism in similar ways. As a result, little research has been found in the tourism literature, however there is some evidence to suggest that older gastronomic tourists are often very experienced travellers who have the time and money to seek out and experience foreign cultures through local food consumption that display different food preferences. On the other hand, other studies have noted diminished taste and olfactory sensitivity of older tourists, and a preference for familiar foods rather than trying out local cuisine so as to avoid any negative effects from change in diet or to control existing health problems. More research needs to be conducted to assist tourism providers and marketeers to better understand and promote the importance of the gastronomic consumption needs and expectations of the older market segment.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Senior Foodies:A developing niche market in gastronomic tourism

Balderas-Cejudo

Patterson

Leeson

2019

International Journal of Gastronomy and Food Science

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“…The density measurements of aerated confectionery samples are among 0.388 and 0.788 g/cm 3 , being closely to those reported for cake batter (0.55 -0.80 g/cm 3 ), whipped cream (0.40 -0.60 g/cm 3 ) and higher than those reported for meringue (0.17 -0.18 g/cm 3 ) and sponge cake (0.25-0.35 g/cm 3 ), [6]. In addition to density decreasing some studies indicates that aeration process of food matrix increases satiety reduces the energy intake [27]; food consumption being influenced by products weight and volume [5], therefore aeration satisfies consumer needs and has a potential action on obesity prevention [13].…”

Section: Physicochemical Analysismentioning

confidence: 87%

“…It is well known that confectionery products have a substantial caloric content, but the use of non-caloric ingredients [4], incorporation of high quantities of water and introducing air bubbles into the product's structure are some methods to lower those values [5]. Aerated foods, especially those of confectionery, constitute the height of culinary and technological mastery and deliver new and luxurious texture characteristics [6], these food products can be described in terms of porosity or pore distribution, gas content, pore or bubble dimension, density, stability and texture properties; which together offer novelty, luxury and appeal [7,8].…”

Section: Introductionmentioning

confidence: 99%

Texture and rheological evaluation of aerated confectionery

Pădureț

Zimbru

Amariei

2020

Ovidius University Annals of Chemistry

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Confectionery industry represents a field that uses a large number of ingredients and techniques to develop unique sweet products. To produce aerated confectionery samples two different procedures were used to incorporate the ingredients in the beating vegetable or dairy cream. The objective of this research was to determine the texture parameters and the viscoelastic properties of aerated confections using compression stress-relaxation test and applying a modified Maxwell model. The highest fat content was presented by dairy cream aerated samples (20.04-20.25%), while the samples based on vegetable cream displayed a lower fat content. By applying the modified Maxwell mechanical model to the relaxation curves the equilibrium stress, σe, relaxation time, λrel, viscosity, η, and modulus of elasticity, G0, were determined. The aerated samples’ viscosity was greater than 137.96 kPa·s and less than 451.793 kPa·s; furthermore, Pearson correlation showed that density influences positively this rheological parameter (r = 0.955*). Fixing air into the product structure causes a decrease in density (0.388-0.788 g/cm3), leading to a lower equilibrium stress, a lower elasticity modulus and also a decrease of viscosity and relaxation time.

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“…In previous research on expected satiation using ‘fillingness’ scales, responses did not correlate well with food intake in between-subjects studies [4]. Nevertheless, in a within-subjects design they predicted energy intake and the delay in the return to hunger after eating [13]. These methods have also been adapted to incorporate real food stimuli instead of photographs [14].…”

Section: Approaches Used To Measure Expected Satietymentioning

confidence: 99%

Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans

2015

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Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.

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Effect of highly aerated food on expected satiety

Cited by 24 publications

References 18 publications

Senior Foodies:A developing niche market in gastronomic tourism

Senior Foodies:A developing niche market in gastronomic tourism

Texture and rheological evaluation of aerated confectionery

Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans

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