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Sensory Evaluation of Functional Foods
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Sensory Evaluation of Functional Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (15 February 2018) | Viewed by 7258

Special Issue Editors

Prof. Dr. Michel Aliani

E-Mail Website
Guest Editor
Department of Human Nutritional Sciences, University of Manitoba, W575 Duff Roblin Building, Winnipeg, MB R3T 2N2, Canada
Interests: sensory evaluation of food and flavour chemistry; mass spectrometry and NMR techniques; meat chemistry and biochemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Heather Blewett

E-Mail Website
Co-Guest Editor
Agriculture and Agri-Food Canada, Government of Canada
Interests: human nutrition; clinical trials; immunology; diabetes; obesity; cardiovascular disease
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A functional food is any food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Nutritional interventions using functional foods have had a considerable role as legitimate therapeutic strategies to combat common metabolic disorders around the world. While drugs are taken for their efficacy and not their taste, functional foods must have desirable flavour and be acceptable to consumers if they are to be effective. Acceptability of functional foods is a constantly-evolving challenge to nutritional interventions, where compliance is a key factor for success. Sensory evaluation techniques provide the necessary information on sensory quality of foods prior to their use in trials and will facilitate their final commercialization. While many other instruments are routinely used to monitor the sensory quality of foods, the human nose will always have the final word. This Special Issue aims to cover recent studies addressing the sensory challenges related to functional foods and beverages.

Prof. Michel Aliani
Dr. Heather Blewett
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sensory Evaluation
  • Functional Foods
  • Nutrition
  • Clinical Trials
  • Compliance

Published Papers (1 paper)

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Research

18 pages, 1322 KiB  
Article
Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items
by D. Dan Ramdath, Thomas M. S. Wolever, Yaw Chris Siow, Donna Ryland, Aileen Hawke, Carla Taylor, Peter Zahradka and Michel Aliani
Foods 2018, 7(5), 76; https://doi.org/10.3390/foods7050076 - 11 May 2018
Cited by 16 | Viewed by 5858
Abstract
The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the [...] Read more.
The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI) was measured only for processed lentils. Mean GI (± standard error of the mean) of processed lentils ranged from 25 ± 3 (boiled) to 66 ± 6 (spray-dried); the GI of spray-dried lentils was significantly (p < 0.05) higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001). Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes. Full article
(This article belongs to the Special Issue Sensory Evaluation of Functional Foods)
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