Sensory sensitivity to sour and bitter taste among people with Crohn's disease and folic acid supplementation

Szymandera‐Buszka, Krystyna; Jędrusek‐Golińska, Anna; Waszkowiak, Katarzyna; Hęś, Marzanna

doi:10.1111/joss.12550

Cited by 5 publications

(7 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our study shows that some of the spice ethanol extracts are carriers of the bitter taste, and this can decrease the overall desirability of pork meatballs and hamburgers. Consumers can rate overall palatability without being consciously aware of all food ingredients, especially those present at near-threshold levels [54,55] which are characteristic for individuals [56]. For this reason, the masking of bitterness can be crucial in the development of new products with spice addition.…”

Section: Discussionmentioning

confidence: 99%

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

show abstract

Section: Discussionmentioning

confidence: 99%

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…This is supported by previous studies indicating low acceptance of this descriptor among consumers. Previous studies also revealed that bitter taste can reduce consumer acceptance of food products [60][61][62][63]. The highest statistically significant taste and overall desirability were found among the samples with lovage regardless of the addition of legume seeds.…”

Section: Discussionmentioning

confidence: 81%

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

et al. 2021

Self Cite

View full text Add to dashboard Cite

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

show abstract

“…Significant factors include the perception of powdered and metallic tastes. Earlier studies have shown that bitter taste can decrease consumer acceptance of food products, particularly those for which this taste is not characteristic [ 33 , 34 , 35 ]. Additionally, metallic taste is an important problem in food technology, for example, with sweeteners.…”

Section: Resultsmentioning

confidence: 99%

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Szymandera‐Buszka

Kobus‐Cisowska

Szymanowska

et al. 2021

IJMS

Self Cite

View full text Add to dashboard Cite

Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.

show abstract

Sensory sensitivity to sour and bitter taste among people with Crohn's disease and folic acid supplementation

Cited by 5 publications

References 41 publications

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Contact Info

Product

Resources

About