Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

Cover
Salt, Fat and Sugar Reduction: Sensory Approaches for
Nutritional Reformulation
of Foods and Beverages
Copyright
Contents
Preface
Acknowledgment
one Understanding the requirement to reformulate; science, health, consumer demand, regulation, and capability
	Introduction
	Salt
	Fat
	Sugar
	Pricing
	Taxes
	Capability
	Regulatory guidelines
	Safety
	Least cost formulation
	Technological capability
	Line extensions
	Pre- and postapproval—shelf life testing
	References
	Further reading
two Nutritional optimization—reduced-sugar products and challenges
	Introduction
	Sugar
	Sweeteners and noncaloric artificial sweeteners
	Dietary fiber
	Sensory properties of biscuits, cookies, cakes, and muffins
		Sugar reduction in bakery products
	Sugar-reduction in dairy products
	Sugar-reduction in beverages
		Sensory properties of soft drinks and fruit juices
	Sugar-reduction in alcoholic beverages
	References
	Further reading
three Reduced-fat products and challenges
	Introduction
		Fat reduction in cakes
		Fat reduction in biscuits
	Fat reduction in meat products
		Fat reduction without replacement
		Fat reduction using replacement ingredients
	Reduced-fat cheese
		Ice cream
		Yoghurt
	Milk and flavored milk
		Butter and spreads
	Salad dressing and sauces
	References
four Reduced-salt products and challenges
	Introduction
	Salt in bread
	Salt in processed meats
	Salt in cheese
	Salt in convenience foods
	References
five Other nutritional modifications
	Introduction
	Gluten-free products
		Bespoke foods for pregnancy
		Specific foods and beverages for children
		Foods for the elderly
	References
	Further reading
six Descriptive methods for reformulation
	Introduction
	Environment and panel conditions
	Panelist selection
	Sampling and sample presentation
	Spectrum
	Quantitative descriptive analysis
	Case study. Quantitative descriptive analysis of salt- and fat-reduced traditional breakfast sausages containing monosodium...
		Screening, training and profiling
	References
	Further reading
seven Quantitative and qualitative affective methods for reformulation
	Introduction
	Preference tests
	Sensory acceptance and consumer testing
	Conjoint analysis
	Ranking preference tests
	Preference mapping
	Adaptation methods and masking
	Focus groups
	References
	Further reading
eight Rapid sensory methods for reformulation
	Introduction—the need for new methods
	Ranking test
	Flash profiling
	Ranking descriptive analysis
	Free sorting
	Projective mapping: napping, partial napping, sorted napping, and ultraflash profiling
	Rapid profiling using references: polarized sensory positioning, the optimized sensory profile method, off-flavor quantific...
	Check-all-that-apply
	Temporal dominance of sensations
	Temporal check-all-that-apply
	Just-about-right scales
	The ideal profile method
	Pivot profile
	References
	Further reading
nine Discrimination testing for reformulated products
	Introduction
	The A–Not A method
	The paired comparison test and the 2 alternative forced choice test
	The duo-trio test
	The triangle test and the 3 alternative forced choice test
	The ranking test
	The tetrad test
	Rating, weighting, and in/out tests
	References
ten Validation and safety of reformulated products (shelf-life testing)
	Introduction
		Microbial loading and hygiene
	Sensory shelf life testing. Experimental design and sample handling
	Sensory shelf life determination; difference, affective, and descriptive approaches
	Color and sensory shelf life prediction
	Texture changes effecting shelf life
	Shelf life of bread
	Flavor profile changes effecting shelf life
	Chemical determination of shelf life indices
	Accelerated storage tests
	References
eleven Packaging and compensatory processes
	Introduction
		Meat packaging
	High O2 modified atmosphere packs
	Low O2 modified atmosphere packs
	Vacuum packaging technologies
		Active packaging
	Retort technologies and packaging
	High-pressure processing
	Bread and bakery product packaging
	Sustainable packaging
	Packaging for the elderly
	References
twelve Magnitude estimation—alignment of sensory and instrumental analysis
	Introduction
	Color vision systems and color determination
	Instrumental methods for measuring texture
	Tribology
	Sensory-instrumental methods—gas chromatography/mass spectrometry
	Sensory-instrumental methods—electronic nose
		Electronic tongue
	Near infrared (NIR) and Fourier transform infrared spectroscopy
	Package testing
	References
Index
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