The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

Dougkas, Anestis; Vannereux, Marine; Giboreau, Agnès

doi:10.3390/nu11122901

Cited by 37 publications

(34 citation statements)

References 63 publications

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“…This highlights the need of the food industry to lower the content of salt in processed foods and in food service to make sure that the current high salt content found in the average diet is not "transferred" to a plant-based diet [61,62]. A recent study showed that the addition of herbs and spices is a feasible strategy for achieving a 50% reduction in salt content without compromising hedonic appreciation [63]. Excess dietary sodium has been found to have a major role in the pathogenesis of hypertension, a leading risk factor for premature death in the world, as it has an effect on blood pressure.…”

Section: Discussionmentioning

confidence: 99%

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

2020

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Plant-based diets have been linked to both health benefits and a lower climate impact. However, plant-based diets may represent both healthy and unhealthy dietary practices. The present study aimed to develop a nationally adapted healthy plant-based diet based on the global EAT-Lancet reference diet. Development took place in a series of steps. First, the original EAT-Lancet reference diet was evaluated based on food availability, i.e., using Danish food data (Model 1). Then, the model was further modified to reflect national food based dietary guidelines (FBDG) and characteristics of current consumption pattern, e.g., by including processed food, discretionary foods and beverages in the diet (Model 2). The contents of macronutrients, vitamins and minerals, except for vitamin D and iodine, were found to be sufficient for Model 2, according to the recommended nutrient density to be used for planning diets for groups of individuals aged 6–65 years. In addition, the study gave an insight into the nutrients and foods to be aware of in planning a predominantly plant-based diet, thereby providing directions for future revisions of sustainable FBDGs. These include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake.

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Section: Discussionmentioning

confidence: 99%

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

2020

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“…Flavor and texture are characteristics that consumers consider when purchasing dry beans, influencing their decisions regarding market class and product type (Castellanos et al 1997;Scott and Maideni 1998;Leterme and Carmenza Muñoz 2002;Eihusen and Albrecht 2007;Winham et al 2019). However, for many consumers, beans are not palatable, and the beany flavor they impart when used as ingredients is often perceived as undesirable (Nachay 2017;Dougkas et al 2019). Therefore, improving dry bean flavor and texture through breeding has the potential to increase consumer acceptance and utilization of beans and inclusion of beans as ingredients in products while appealing to consumers' interest in flavor without many additives.…”

Section: Electronic Supplementary Materialsmentioning

confidence: 99%

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)

et al. 2021

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Key message Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. Abstract Common dry beans are a nutritious food recognized as a staple globally, but their consumption is low in the USA. Improving bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about genetic variability and inheritance of bean sensory characteristics. A total of 430 genotypes of the Andean Diversity Panel representing twenty seed types were grown in three locations, and cooked seeds were evaluated by a trained sensory panel for flavor and texture attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Extensive variation in sensory attributes was found across and within seed types. A set of genotypes was identified that exhibit extreme attribute intensities generally stable across all three environments. seed-coat perception and total flavor intensity had the highest broad-sense heritability (0.39 and 0.38, respectively), while earthy and vegetative intensities exhibited the lowest (0.14 and 0.15, respectively). Starchy and sweet flavors were positively correlated and highest in white bean genotypes according to principal component analysis. SNPs associated with total flavor intensity (six SNPs across three chromosomes), beany (five SNPs across four chromosomes), earthy (three SNPs across two chromosomes), starchy (one SNP), bitter (one SNP), seed-coat perception (three SNPs across two chromosomes), and cotyledon texture (two SNPs across two chromosomes) were detected. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike.

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“…In plant‐based protein meals composed of legumes, the influence of various spice blends on consumer acceptance was investigated as the salt content was reduced. Mean overall liking and relative mean taste liking were higher for the treatments containing the cumin spice blend, compared to their same salt spice‐free blend counterpart (Dougkas et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Compendium of sodium reduction strategies in foods: A scoping review

Dunteman

McKenzie

Yang

et al. 2022

Comp Rev Food Sci Food Safe

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In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications. Studies that evaluate and report on the effectiveness of a sodium reduction strategy relevant to food and included outcomes detailing how the strategies were received by human subjects using sensory data are included, as well as book chapters, literature reviews, and patents focusing on sodium reduction strategies. Only those published in English and since 1970 were included. Literature was obtained through Scopus, PubMed, EBSCOhost, and ScienceDirect databases, whereas patents were obtained through US Patent Trademark Office, Google Patents, and PATENTSCOPE databases. Two‐hundred and seventy‐seven primary studies, 27 literature reviews, 10 book chapters, and 143 patents were selected for inclusion. Data extracted included details such as analytical methods, broad and specific treatment categories, significant outcomes, and limitations among other material. Sodium reduction methods were categorized as either salt removal, salt replacement, flavor modification, functional modification, or physical modification. Although salt removal and salt replacement were the majority of included studies, future research would benefit from combining methods from other categories while investigating the impact on sensory characteristics, technological aspects, and consumer perception of the strategy.

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The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

Cited by 37 publications

References 63 publications

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)

Compendium of sodium reduction strategies in foods: A scoping review

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