Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior

This study elucidates the effects of composition and temperature on the rheological behavior of chocolate milk formulation. The fat [0.5, 1 and 1.5 g] and xanthan gum contents [0.05, 0.1 and 0.15 g] varied and shear stress-strain rate data were recorded at varying temperature [21.4, 65 and 80 °C]. All compositions showed predominantly a pseudoplastic behavior [i.e., pseudoplasticity index, n < 1] with a strong influence on composition and temperature. Three semi-empirical rheological models, i.e. Power-law, Herschel–Bulkely, and Casson models were fitted on the data using an in-house developed computer program for the best statistical fit. The pseudoplasticity index [n] varied with the composition that initially decreased with temperature and subsequently increased. The other model parameters such as consistency index [k], Casson and Herschel–Bulkely yield stress, and Casson viscosity [at a specified rate i.e., 34.7 s−1] were computed through model fitting and correlated to the microstructural changes inside the fluid keeping in view the composition and temperature. This study helps in correlating chocolate milk processing and quality control based on complex microstructure to the rheological parameters measured at simulated temperatures and shear rates.

Effect of commercially available sugar-sweetened beverages on subjective appetite and short-term food intake in girls

Background: The effect of sugar-sweetened beverages (SSBs) on satiety and short-term food intake (FI) regulation in girls has received little attention. The objective of the present study was to compare the effect of pre-meal consumption of commercially available SSBs on subjective appetite and short-term FI in 9–14-year-old girls. The methods we used include using a randomized crossover design in which 28 girls consumed isovolumetric amounts (350 mL) of a fruit drink (154 kcal), cola (158 kcal), 1% chocolate milk (224 kcal), or water (control; 0 kcal) on four separate mornings. Subjective appetite and thirst were measured at regular intervals via visual analogue scales (VAS) and FI was assessed at 60 min post-beverage consumption. The results show that subjective appetite and thirst decreased after all beverages, but did not differ among beverages. Short-term FI was suppressed following consumption of chocolate milk (15%; p < 0.001) and cola (11%; p = 0.02) compared to the water control. However, cumulative energy intake (beverage (kcal) + test meal (kcal)) was not affected by beverage type. In conclusion, chocolate milk and cola, but not fruit drink, suppressed FI in girls while cumulative FI did not differ among treatments.

Effect of commercially available sugar-sweetened beverages on subjective appetite and short-term food intake in girls

Background: The effect of sugar-sweetened beverages (SSBs) on satiety and short-term food intake (FI) regulation in girls has received little attention. The objective of the present study was to compare the effect of pre-meal consumption of commercially available SSBs on subjective appetite and short-term FI in 9–14-year-old girls. The methods we used include using a randomized crossover design in which 28 girls consumed isovolumetric amounts (350 mL) of a fruit drink (154 kcal), cola (158 kcal), 1% chocolate milk (224 kcal), or water (control; 0 kcal) on four separate mornings. Subjective appetite and thirst were measured at regular intervals via visual analogue scales (VAS) and FI was assessed at 60 min post-beverage consumption. The results show that subjective appetite and thirst decreased after all beverages, but did not differ among beverages. Short-term FI was suppressed following consumption of chocolate milk (15%; p < 0.001) and cola (11%; p = 0.02) compared to the water control. However, cumulative energy intake (beverage (kcal) + test meal (kcal)) was not affected by beverage type. In conclusion, chocolate milk and cola, but not fruit drink, suppressed FI in girls while cumulative FI did not differ among treatments.

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

PENGARUH PROSES CONCHING TERHADAP SIFAT FUNGSIONAL COKELAT (Cacao theobroma cacao L.)

Cokelat merupakan salah satu produk olahan hasil kakao yang banyak digemari oleh masyarakat. Berdasarkan komposisi bahan penyusunya, terdapat tiga jenis cokelat, yaitu dark chocolate, milk chocolate, dan white chocolate. Proses pembuatan cokelat pada dasarnya meliputi pencampuran bahan, conching, tempering, dan pencetakan. Conching merupakan tahapan penting yang menentukan kualitas mutu dalam proses pembuatan cokelat. Cokelat memiliki kandungan polifenol yang baik bagi kesehatan. Kandungan polifenol pada cokelat memiliki sifat antioksidan yang baik bagi tubuh. Conching merupakan salah satu proses yang paling penting dalam pembuatan cokelat dalam menyatukan adonan, memberikan citarasa yang baik pada cokelat, serta memberikan tekstur yang baik pada cokelat. Proses conching yang digunakan pada proses pembuatan cokelat tidak berpengaruh terhadap menurunnya sifat fungsional pada cokelat dilihat dari aktivitas antioksidanya. Cokelat yang dihasilkan melaui proses conching memiliki aktivitas antioksidan yang termasuk kedalam katagori kuat.

The Key to Reading People

After weeks of strange and elaborate explanations, our kindergartner's long con finally crumbled. Her school politely called to say that the lunch money they had been fronting our little one would not continue. They hoped we would reconcile the debt to avoid the awkwardness of refusing to feed a 5-year-old. This unexpected news explained why our budding con artist had been returning home with a nearly full lunch box for weeks. Her discovery that announcing her name to the cafeteria ladies could procure chocolate milk soon evolved into her obtaining complete (and tasty) school lunches. Yet, this information failed to explain how two well-educated parents—one of whom specifically studies how people perceive each other—misread their daughter so badly. We never doubted her increasingly fantastic explanations for the re-emergent (and healthy) homemade lunch. Reading others is as challenging as it is crucial. Our daily acts of social perspective taking—figuring out others' thoughts and feelings, perceptions and motivations—guide our behaviors toward others. They form the building blocks for all our social relationships. For the most part, we strive to read others accurately, but research indicates that two motives frequently derail us.