Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages PDF
Preview Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
SALT, FAT AND SUGAR REDUCTION SALT, FAT AND SUGAR REDUCTION Sensory Approaches for Nutritional Reformulation of Foods and Beverages MAURICE G. O’SULLIVAN WoodheadPublishingisanimprintofElsevier TheOfficers’MessBusinessCentre,RoystonRoad,Duxford,CB224QH,UnitedKingdom 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OX51GB,UnitedKingdom Copyright©2020ElsevierInc.Allrightsreserved. Nopartofthispublicationmaybereproducedortransmittedinanyformorbyanymeans, electronicormechanical,includingphotocopying,recording,oranyinformationstorageand retrievalsystem,withoutpermissioninwritingfromthepublisher.Detailsonhowtoseek permission,furtherinformationaboutthePublisher’spermissionspoliciesandour arrangementswithorganizationssuchastheCopyrightClearanceCenterandtheCopyright LicensingAgency,canbefoundatourwebsite:www.elsevier.com/permissions. Thisbookandtheindividualcontributionscontainedinitareprotectedundercopyrightby thePublisher(otherthanasmaybenotedherein). Notices Knowledgeandbestpracticeinthisfieldareconstantlychanging.Asnewresearchand experiencebroadenourunderstanding,changesinresearchmethods,professionalpractices, ormedicaltreatmentmaybecomenecessary. Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgein evaluatingandusinganyinformation,methods,compounds,orexperimentsdescribed herein.Inusingsuchinformationormethodstheyshouldbemindfuloftheirownsafety andthesafetyofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,or editors,assumeanyliabilityforanyinjuryand/ordamagetopersonsorpropertyasamatter ofproductsliability,negligenceorotherwise,orfromanyuseoroperationofanymethods, products,instructions,orideascontainedinthematerialherein. BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress ISBN:978-0-12-819741-7(print) ISBN:978-0-12-822612-4(online) ForinformationonallWoodheadPublishingpublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:CharlotteCockle AcquisitionsEditor:MeganR.Ball EditorialProjectManager:SaraValentino ProductionProjectManager:SojanP.Pazhayattil CoverDesigner:VictoriaPearson TypesetbyMPSLimited,Chennai,India Contents Preface ix Acknowledgment xi 1. Understanding the requirement to reformulate;science, health, consumer demand,regulation, and capability 1 Introduction 1 Salt 2 Fat 7 Sugar 9 Pricing 11 Taxes 13 Capability 15 Regulatoryguidelines 16 Safety 17 Leastcostformulation 19 Technologicalcapability 19 Lineextensions 20 Pre-andpostapproval—shelflifetesting 20 References 21 Furtherreading 27 2. Nutritionaloptimization—reduced-sugar products andchallenges 29 Introduction 29 Sugar 30 Sweetenersandnoncaloricartificialsweeteners 32 Dietaryfiber 37 Sensorypropertiesofbiscuits,cookies,cakes,andmuffins 39 Sugar-reductionindairyproducts 42 Sugar-reductioninbeverages 46 Sugar-reductioninalcoholicbeverages 51 References 53 Furtherreading 61 v vi Contents 3. Reduced-fat products and challenges 63 Introduction 63 Fatreductioninmeatproducts 71 Reduced-fatcheese 77 Milkandflavoredmilk 83 Saladdressingandsauces 86 References 87 4. Reduced-salt productsandchallenges 97 Introduction 97 Saltinbread 98 Saltinprocessedmeats 100 Saltincheese 107 Saltinconveniencefoods 110 References 112 5. Other nutritional modifications 119 Introduction 119 Gluten-freeproducts 121 References 136 Furtherreading 144 6. Descriptivemethods for reformulation 147 Introduction 147 Environmentandpanelconditions 150 Panelistselection 151 Samplingandsamplepresentation 153 Spectrum 154 Quantitativedescriptiveanalysis 155 Casestudy.Quantitativedescriptiveanalysisofsalt-andfat-reduced traditionalbreakfastsausagescontainingmonosodiumglutamate 157 References 162 Furtherreading 165 7. Quantitative and qualitativeaffective methods forreformulation 167 Introduction 167 Preferencetests 171 Sensoryacceptanceandconsumertesting 171 Contents vii Conjointanalysis 174 Rankingpreferencetests 175 Preferencemapping 175 Adaptationmethodsandmasking 176 Focusgroups 178 References 180 Furtherreading 182 8. Rapid sensory methodsfor reformulation 183 Introduction—theneedfornewmethods 183 Rankingtest 186 Flashprofiling 187 Rankingdescriptiveanalysis 190 Freesorting 192 Projectivemapping:napping,partialnapping,sortednapping, andultraflashprofiling 194 Rapidprofilingusingreferences:polarizedsensorypositioning, theoptimizedsensoryprofilemethod,off-flavorquantification, andpolarizedprojectivemapping 196 Check-all-that-apply 198 Temporaldominanceofsensations 199 Temporalcheck-all-that-apply 201 Just-about-rightscales 202 Theidealprofilemethod 203 Pivotprofile 204 References 204 Furtherreading 213 9. Discrimination testing forreformulated products 215 Introduction 215 TheA(cid:1)NotAmethod 217 Thepairedcomparisontestandthe2alternativeforcedchoicetest 217 Theduo-triotest 218 Thetriangletestandthe3alternativeforcedchoicetest 221 Therankingtest 222 Thetetradtest 223 Rating,weighting,andin/outtests 224 References 225 viii Contents 10. Validation andsafetyof reformulated products(shelf-life testing) 227 Introduction 227 Sensoryshelflifetesting.Experimentaldesignandsamplehandling 235 Sensoryshelflifedetermination;difference,affective,and descriptiveapproaches 236 Colorandsensoryshelflifeprediction 238 Texturechangeseffectingshelflife 239 Shelflifeofbread 242 Flavorprofilechangeseffectingshelflife 243 Chemicaldeterminationofshelflifeindices 245 Acceleratedstoragetests 247 References 249 11. Packagingand compensatory processes 255 Introduction 255 HighO modifiedatmospherepacks 258 2 LowO modifiedatmospherepacks 261 2 Vacuumpackagingtechnologies 262 Retorttechnologiesandpackaging 265 High-pressureprocessing 268 Breadandbakeryproductpackaging 270 Sustainablepackaging 273 Packagingfortheelderly 275 References 276 12. Magnitude estimation—alignment of sensory andinstrumentalanalysis 285 Introduction 285 Colorvisionsystemsandcolordetermination 287 Instrumentalmethodsformeasuringtexture 291 Tribology 295 Sensory-instrumentalmethods—gaschromatography/massspectrometry 297 Sensory-instrumentalmethods—electronicnose 299 Nearinfrared(NIR)andFouriertransforminfraredspectroscopy 304 Packagetesting 308 References 309 Index 321 Preface Nutritional optimization of foods and beverages has always been a part of product innovation. However, in my long career as a food scientist, both in industry and as an academic, I cannot remember a period when this innovation has reached such intensity. A trip to the supermarket reveals a product range for celiacs far more diverse than at any other time. Processed meats have brand leading reduced salt and fat variants with some developed cured meats containing alternate or even organic nitrite sources. The number of vegans in Ireland and the United Kingdom increased fourfold between 2014 and 2019. Six percent of consumers in the United States claim to be vegans, a 600% increase in 3 years. Plant- based lifestyles have got the attention of producers with reduced meat or meat-free variants of main-stream products reaching the marketplace. Bioactive containing dairy and beverage products are widely available to assist in maintaining a healthy “microbiome.” In the spring of 2018, Ireland and the United Kingdom introduced a coordinated sugar tax on soft drinks. For producers in Ireland, this resulted in products containing between 5 and 8g sugar/100mL being levied at 20c/L, while those over 8g/100mL are levied at 30c/L. This resulted in dramatic increases in reformulation projects by the beverage sector. This inertia to reformulate is being driven by consumers who are demanding products to provide their nutritional desires for healthier life- styles and by government incentives devised to combat the civilization diseases obesity, diabetes, cardiovascular disease, and even cancer. This, in turn, has encouraged the industry to reformulate, through commercial necessity, and if they are to succeed, they must maintain safety, shelf life, and commercial viability. Salt, fat, and sugar are the main targets for refor- mulation in industry by reduction or replacement because of their contri- bution to the abovementioned civilization diseases, although this is easier said than done. Salt and sugar are tastants, preservatives, flavor enhancers, as well as functional ingredients; salt assists in water binding in meat, whereas sugar in baking is essential for cake volume. Fat is a functional ingredient and plays a vital sensory role in baked products, and for all fat- containing foods it contributes to flavor, mouthfeel, taste, aroma, appear- ance, structure, texture, and satiety. Modifying recipes thus has complex effects and interactions. However, food scientists have successfully risen to ix x Preface the challenge as evidenced by the plethora of reformulated products available in our supermarkets across the product spectrum. This book out- lines the background, issues, and challenges required in the reformulation of foods and beverages. This is presented with an emphasis on sensory- and consumer-driven strategies as ultimately the consumer demands healthier products that still taste great and have high acceptance and appeal.
The list of books you might like
