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Publications (183)
The design of new food needs to be consumer centric. To tackle this approach, this chapter starts by understanding human food perception, a process that starts with sensation detection and information process, where individual’s characteristics like knowledge, previous experiences, or attitudes, among others, play a crucial role. To characterise fo...
This preliminary study describes the impact of the COVID-19 health crisis on people’s interests, opinions, and behaviour towards food. Here, the evolution of people’s internet searches, the characteristics of the most watched YouTube videos, and Tweeted messages in relation to COVID-19 and food was studied. Additionally, an online questionnaire (Sp...
There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for the...
The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour T...
Temporal Check All that Apply (TCATA) is a dynamic sensory evaluation technique in which participants select the terms they consider apply at each moment from a list of attributes and deselect them when they no longer apply. TCATA Fading is a variant that facilitates the TCATA task by making term deselection automatic and progressive over.
a period...
The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception were studied. Five commercial samples which presented different mechanical properties and moisture contents were stud...
In the design of satiating foods, it is crucial to identify those product characteristics that generate anticipated beliefs that it will be satiating. Satiety expectations that consumers perceive when purchasing or eating a product are influenced by many factors such as sensory characteristics, nutritional information, and consumers past experience...
The objective of this work was to estimate the expectation of change in sensory properties of fruits by analyzing the different choice criteria at purchase and consumption occasions. Bananas were taken as a case study, evaluated with consumers from Argentina, Ecuador, and Spain. A set of 10 digital images of bananas ranging from totally green to ov...
The aim of this study was to define the sensory space of commercial battered surimi rings (including final fried and baked samples), evaluated by the Flash Profiling (FP) method, focusing on the coatings, and to relate their principal sensory characteristics to their instrumental texture and color parameter values and to their final fat and moistur...
In this work, a green tea extract (GTE) was encapsulated within electrosprayed protein (i.e. gelatin and zein) microparticles, and the protective ability of both systems on the green tea catechins was assessed. The microparticles (with encapsulation efficiencies ∼90 g/100 g), proved to be very effective in stabilizing the catechins during a thermal...
Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a...
The aim of this study was to understand the interactions taking place between konjak glucomannan (KGM), a soluble dietary fibre with extraordinarily high water-holding capacity, and chitosan, a pH-sensitive biopolymer, to promote the development of physically crosslinked interpenetrating hydrocolloid networks (IHNs). These IHNs could be useful for...
The extent to which a food is expected to deliver satiation is called expected satiation. Many factors affect this expectation, including a number of sensory properties such as texture. The present study explores the relationships between two kinds of texture variations in a yogurt and its expected satiating capacity (ESC). One texture variation co...
'Satiation' and 'satiety' are key terms that have come to be widely used to help understand processes involved in appetite control. Satiation is considered to be the signals or processes that bring a meal to an end, whereas satiety is the signals or processes, following the end of a meal, that inhibit eating before hunger returns. Protein is the mo...
Increasing the protein content of yogurts would be a good strategy for enhancing their satiating ability. However, the addition of protein can affect product palatability, contributing astringency or an inhomogeneous texture. Increasingly, studies mimicking oral tribology and oral lubrication have been attracting interest among food researchers bec...
Nowadays it is common to find dietary supplements on the market with the same health promoting compounds as certain functional food products. However, there is a lack of research comparing these two categories of carriers (food and supplements) for the same functional ingredient. This work focuses on konjac glucomannan (KGM) due to its recognized b...
Konjac glucomannan (KGM) is consistently associated with creating a sense of fullness while slowing down physiological processes associated with food digestion and nutrient absorption. Formulating food with KGM is difficult because it develops very high viscosity in aqueous solution. In the present study, cheese pies containing increasing amounts o...
Understanding consumers’ sensory vocabulary can help to identify the most relevant characteristics for liking and reduce the differences with descriptions provided by trained panels. The present study compared three methods for generating sensory vocabulary with consumers: repertory grid (RG), comparison of the sample set (CW), and individual sampl...
New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different kinds of “visible” particles (wheat bran, ground coconut, flaxseeds and oat meal) were added to chee...
Persimmon is a good source of antioxidant compounds, such as carotenoids and tannins but it cannot be consumed throughout the whole year because it is a seasonal fruit. Therefore, it would be useful to prolong its shelf life producing food products with high nutritional value. High hydrostatic pressure (HHP) represents an alternative to pasteurisat...
In recent years, the oral processing of food has regained the attention of food technologists and researchers. The complex process of mastication, in which food is minced into smaller particles and mixed with saliva until a bolus that can be swallowed safely and comfortably is formed, can be situated in a space that involves structure, lubrication...
Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be developed to improve their functionality. The aim of this work was to study the rheological behaviour, microstructure, syneresis,...
Variations in ingredients essentially affect the quality of fruit filling systems in terms of texture. The sensory perception of semi-solid systems is a rather subtle issue. Their oral processing is quite limited in terms of chewing, as almost no mastication for bolus formation is required. However, a number of textural features assessed during the...
The aim of this study was to evaluate consumer acceptability of biscuits when saturated fat was replaced by olive or sunflower oil and to determine the sensory characteristics responsible for changes in acceptability. Ninety seven consumers evaluated the acceptability of six biscuit samples varying in the fat source (dairy shortening, olive oil and...
In the present work the performance of global projective mapping and partial projective mapping based on texture and flavor for sensory characterization of a novel food category (satiating food product) was compared. Eight different fresh-cheese pie formulations were designed to obtain different sensory (principally texture) characteristics which c...
Abstract Abstract Since protein has been shown to have the highest satiating-inducing effects of all the macronutrients, increasing the protein level is one of the main strategies for designing food with enhanced satiating capacity. However, few studies analyze the effect that protein addition has on the texture and flavor characteristics of the ta...
Fruit fillings are a little-studied product. Their design and formulation must take a number of factors which are inherent to their applications into account, including stability during heat treatments such as baking and freezing, during which their quality must remain intact. The present study investigated systems containing native tapioca starch...
Previous research has shown that consumers' sensory and hedonic perceptions could be greatly influenced by the messages highlighted on the front of the packaging, particularly nutrition and health claims for reduced-calorie or functional foods. In food products designed for hunger control, mentioning satiating effects or meal replacement could pote...
The objective of this study was to discover which rheological profiles are related to greater expected satiety in semi-solid milk-based snacks. Chocolate flavoured snacks were prepared with four different hydrocolloids (alginate, carrageenan, hydroxypropyl methylcellulose -HPMC- and xanthan gum) at three different concentrations. Rheological measur...
Designing food items with high satiating capacity is an area of increasing interest. It would be desirable for consumers to be able to make informed choices about individual products based on understanding the energy balance and the meaning of satiety. In the present work, the perceptions that consumers have of the word "satiating" and of different...
The package is the first contact between the food and the consumer and an excellent vehicle for communication with the consumer. Visual cues (symbols) on the package can be used to communicate health-related information. Although EU legislation provides for the use of symbols, there could be a still undiscovered or unquantified gap between the cons...
To be successful, an innovative functional food must be perceived by the consumer to present a clear concept and significant health benefit. The main purpose of this study was to evaluate the perception of diabetic and non-diabetic populations to a newly developed beverage containing a Fraxinus excelsior seed extract with previously demonstrated ef...
Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established...
In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, b...
The present study analyzed the effect of the type of first layer (egg or commercial batter) and the number of coatings (one or two) on the final sensory quality of microwaved breaded products (chicken nuggets). The products were evaluated by sensory and instrumental methods. Sensory analysis was carried out by a panel of eight panelists trained in...
High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive compounds but it is a seasonal fruit that cannot be consumed throughout the year. The aim of this work was to compare the HHP and pasteu...
Vegetable oils can be used as an alternative to solid fats to produce biscuits with a healthier fatty acid profile. The aim of this work was to study how consumers perceived the information about fat on biscuit labels when olive oil or sunflower oil was used instead of a saturated fat and how much the replacement affected acceptability. Six samples...
The effect of replacing 5 and 10% of the flour in a biscuit formulation with two wheat fibres (of different lengths) and apple fibre (differences in morphology and proportion of soluble fraction) was studied. All the fibres decreased the flour pasting properties. The longer wheat fibre produced the greatest increase in the G′ and G″ viscoelastic mo...
Instrumental methods can be used to predict sensory properties of baked goods and to provide structural information which explains the product quality. Two types of sweet baked goods differing in their moisture content are the focus of this chapter: muffins and cake-like systems (high moisture) and biscuits (low moisture). The instrumental methods...
Experiencing beer involves multiple senses. Color, clarity (the lack of turbidity) and foam (volume, duration and cling) are perceived visually. The temperature, carbon dioxide bite and astringency are tactile (chemesthetic) sensations. Various tastes are perceived in the mouth. Odors are perceived, either orthonasally or retronasally, by a huge nu...
This study aimed to investigate practical strategies to optimize the use of a high docosahexaenoic acid (DHA) lipid emulsion (M70), a product with great potential in live prey enrichments for marine larviculture. Considering its particularly high content in DHA (22:6n-3), the adequate utilization of the emulsion for Artemia enrichments was evaluate...
The objective of this work was to study the changes in sensory properties of biscuits when using new oil/hydrocolloid systems and/or when reducing fat to diminish saturated fatty acids content. Free Choice Profile (FCP) combined with the Repertory Grid (RG) method was used to determine the differences perceived by naive consumers at different stage...
The worldwide rise in the prevalence of excess weight lends great interest to preventive measures aimed at satiety/satiation. Human body-weight regulation is complex and is rooted in a superstructure that takes in sensory signals from food, neurohormonal signals from the digestive tract and signals from the body's energy reserves. Recent research h...
The pomegranate (Punica granatum L.) fruit has a long history of human consumption and possesses notable antioxidant and cardiovascular properties. This work evaluated the feasibility to provide a new functional beverage based on a dealcoholized red wine matrix supplemented by a pomegranate extract. The potential bioactive compounds in the pomegran...
To develop a model and explain the whole set of relations involved in fish consumption behaviour in a population with low fish consumption (Brazil), an extended Food Choice Questionnaire (FCQ) and the Theory of Planned Behaviour (TPB) questionnaire were applied and structural equation modelling (SEM) was used to test the relationships between const...
This research investigated consumer behavior toward fish in a population with low fish consumption, using the theory of planned behavior. A questionnaire was run on a sample of 200 fish consumers in the city of Rio Grande (RS, Brazil). The low frequency of fish consumption could be due to different barriers: a perceived difficulty in buying, prepar...
Considering that the memory encoding of perceptual components of our experience involves systems that are associated with the perceptual mechanism, textural terms might be organized in consumers' minds in relation to their perceptual experiences. The aim of this work was to better understand the semantic organization of texture characteristics for...
Reformulating traditional products such as biscuits can be a useful tool for providing the population with healthier snacks. However, it involves changes in the eating characteristics of the final product. This study focuses on the oral perception of these biscuits, using the Temporal Dominance of Sensation (TDS) technique with two different amount...
What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest food innovations are percolating through to the dining rooms of restaurant managers who want to imp...
The chapter begins by discussing the basic concepts of resistant starches as a source of fibre and their application in bakery products. It then reviews the physical properties of muffins, including rheology, colour and texture characteristics, and the effects of addition of resistant starches on these properties. The chapter also includes a study...
The market for functional foods has been growing steadily in recent years, as it is linked to a healthier diet and adds value to food products. However, more information regarding aspects that influence functional food (FF) spending behaviour is needed to gain a better understanding of what underlies FF choice and avoid product failure. The objecti...
Consumer perceptions and resulting actions determine the commercial future of any food ingredient. Food safety affects consumer food choice in ways that are different from other dimensions of quality. In the present exploratory work, qualitative consumer techniques (Word Association and Free Listing) were applied to identify the consumers' first as...
Nowadays, the consumption of low-calorie foods is being taken into account as a tool for reducing the incidence of certain nutrition-related health disorders. In this context, several factors were used to model low-fat (LF), low-sugar (LS) and high-calorie (HC) food consumption behavior. These factors were: personality traits (neuroticism and consc...
The first contact between consumers and the food product is normally the packaging and its labelling. The objective of this study was to investigate consumers’ perceptions of the package and the expectations raised by nutritional and health claims and the nutrition panel, among other cues – and their influence on the sensory perception of enriched...
American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual...
The aim of the present work was to study the interaction between sensory and non-sensory characteristics that influence the overall acceptance and perceived healthiness of enriched biscuits and/or biscuits with reduced levels of high energy components. Three different scenarios (blind, informed and expected conditions) were analyzed. The participan...
An important quality problem when cooking or warming battered and breaded foods in a microwave oven is the resulting lack of crunchiness due the way microwaves heat foods. In this regard products are beginning to be designed specifically for microwave heating, by using active packaging (with susceptors) or/and by changing the batter formulation. In...
Shortening in short-dough biscuits was replaced by a new ingredient, N-Dulge (a mixture of tapioca dextrin and tapioca starch) at two different levels (10 and 20%). The texture was balanced by replacing part of the flour with resistant starch (RS) (20 and 40%). Nine different formulations were tested by a trained panel and by consumers. The results...
This study compared the performance of two sensory description methods, Temporal Dominance of Sensations (TDS) and key-attribute sensory profiling, in order to assess the sensory attributes of fish sticks (two different commercial brands) cooked by three different procedures (deep frying, conventional oven and microwaving).The TDS method has scarce...
A study was made of the structure, texture, appearance, colour and consumer sensory analysis of low-sucrose muffins in which the sucrose had been totally or partially replaced (25%, 50%, 75%) by a sucralose:polydextrose mixture (1:1012). The structural characteristics of the muffin batters and of the baked muffins were studied through rheometry, mi...
The current trend in European markets towards natural ingredients has stimulated the interest in natural colorants. When it is decided to replace a colorant, normally a synthetic colorant with a natural one, it is interesting to know how the colour would be perceived, by locating their coordinates in the a*b*-diagram. The colours of three red natur...
The present study analyzed the nutritional knowledge of Spanish consumers and its relationship with the correct use of food labels. Consumers were asked about their nutritional knowledge and some functional foods and about their understanding of food labeling and their use of it to select healthy food. A 2-part questionnaire was employed. The 1st p...
Many food ingredients and additives can be used to improve fried food, but hydrocolloids are the principal category of functional agents that have been used for the past forty years. Hydrocolloids play two main roles in fried food development. One is to form a fine ‘invisible’ coating, practically on their own, when their main purpose is to avoid e...
The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological parameters analyzed—storage modulus (G′), loss modulus (G″), and loss tangent (tanδ)—were obtained for sauces made with different starches....
The purpose of this study was to compare the effects of microwave thawing and water bath thawing on white sauces prepared with two different native starches (potato and corn) and a modified waxy maize starch. The linear viscoelasticity, microstructure and thermographic characteristics of the thawed sauces were analysed and compared with those of fr...
Even though conventional profiling (QDA®) is very robust, faster new methodologies developed in last years could potentially be used to profile products with good results.There are products such as nuggets that are especially tedious to describe by conventional profiling (QDA®) due to some special characteristics of this type of foods, in particula...
Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUP...
A study was made of the texture, composition, appearance, colour and descriptive sensory analysis of low-fat chocolate muffins in which part of the oil ingredient (25%, 50% and 75%) had been replaced by soluble cocoa fibre and full-fat (no fat replacement) control sample to which cocoa powder had been added for comparison purposes.The rheology of t...
The effect of replacing part of the wheat flour with a resistant starch rich ingredient (RSRI) − a source of functional fibre with potential health benefits − was studied in short dough biscuits. A control with no replacement and 3 formulations in which 20, 40 and 60g of flour per 100 g were replaced by an RSRI (samples 20RSRI, 40RSRI and 60RSRI) w...
Considering the great impact of texture on consumers’ liking of several products, it is important for food companies to understand how consumers describe the texture of food products. The aim of the present study was to get an insight on consumers’ texture vocabulary in three different Spanish-speaking countries: Argentina, Spain and Uruguay. A fre...
This research investigates consumers' factors underlying food choice and their attitudes toward healthy eating. The participants completed a questionnaire composed by two parts. The first one was based on the Food Choice Questionnaire where the mean scores and factor analyses pointed to “sensory appeal,”“price” and “convenience” as the most importa...
Considering the importance of creaminess in consumers' overall liking of many food products, it is crucial to understand how consumers perceive creaminess and what they expect when a product is described as creamy. In this context, the objective of the present study was to gather information on how consumers in Spain and Uruguay, two Spanish-speaki...
Creaminess is a complex sensory attribute that is critical for consumer liking in a wide range of products. For this reason, it is crucial to understand consumers' expectations when trying a creamy product. The aim of the present work was to study consumers' creaminess perception in three different Spanish‐speaking countries.
Between 107 and 120 co...
a b s t r a c t The performance of batters containing cellulose derivatives (methyl cellulose (A4M), three hydrox-ypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by using a deep-fried crust model. T...
The suitability of different commercial ingredients rich in resistant starch (RS), two granular RS (RS type 2) and two retrogradated
RS (RS type 3), as sources of RS in different enriched foods (muffins, and battered food prepared by two methods differing
in their thermal treatment) was studied. The appropriateness of the official method of fibre a...
This review covers some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture. It focuses especially on the use of natural preservatives, which are of increasing interest because of toxici...
The effect of white sauce ingredients and increased cooking time at 90°C on the degree of gelatinization of corn, waxy corn,
rice, potato and modified waxy corn starches was studied. The changes in pasting properties, linear viscoelastic properties,
and microstructure were determined. In all the native starches in water, a longer cooking time at 90...
The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on ι, λ, or κ carrageenan) as models for microwaveable white sauces were studied. Microstructural and rheological properties were also studied to better understand the dielectric behaviour.
As expected, salt had a significantly positive eff...
Introduction Pre-frying and frying processes Control of coating adhesion: freezing and handling stability Control of the final texture of the fried product References
Introduction Types of coating Role of ingredients in battering systems References
The effect of 5 types of starch (rice, potato, waxy corn, corn, and modified waxy corn) on the sensory properties of white sauces was studied. A comparative study was also made of variations resulting from freezing/thawing and effect of replacing 0.15% starch with 2 nonstarchy hydrocolloids, xanthan gum (XG), or locust bean gum (LBG) in samples to...
The linear viscoelastic properties and syneresis of freshly prepared and freeze/thawed white sauces prepared with different native starches (corn, waxy corn, potato and rice) at different shearing speeds were studied. Viscosity changes during processing were also measured using a starch pasting cell attached to a rheometer. The freeze/thaw cycle pr...
In this study crispness assessment in different dry-crisp foods were evaluated. Roasted almonds with different degrees of roasting and two different types of extruded snacks, wheat crusts and cheese balls, at different water activities were used as samples. Crispness behaviour was characterised by using coupled sound–texture measurements and by sen...