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Nazimah Hamid

Auckland University of Technology, School of Applied Sciences, Faculty Member

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I have more than 25 years of research experience in Food Science. My research in Food Science encompasses how processing techniques can influence physical, chemical and flavour qualities of food. My research expertise in Sensory Science uses a combination of sensory and instrumental flavour analysis to examine and predict the relationships between food composition, sensory perception and flavour of a variety of processed and minimally processed foods. I also research the role of auditory cues on flavour and consumer perception of food.

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Papers by Nazimah Hamid

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Molecules

This study investigated the effects of high pressure processing (HPP) on the physicochemical prop... more This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing ...

The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder

Acta Scientific Nutritional Health

This research investigates the effect of spray drying conditions on the chemical and physical cha... more This research investigates the effect of spray drying conditions on the chemical and physical characteristics of tamarillo powders encapsulated with either maltodextrin (MD), gum arabic (GA), or a combination of both carriers. Tamarillo puree was spray dried at different inlet temperatures from 100°C to 140°C. The highest yield was at 50.60% obtained at an inlet temperature of 120°C. Colour, water activity and solubility of tamarillo powder were significantly affected by drying inlet temperature and carriers used. The scanning electron micrograph allowed to differentiate control sample, which was highly agglomerated with cracks from powders containing carriers that were spherical, smooth and with low agglomeration. The FRAP assay showed the antioxidant activity of MD-containing sample to be 49.69 mg Trolox/g sample, which was significantly higher than those with other carriers. CUPRAC assay further showed the mixture of GA and MD (2:1) containing sample to be 44.82 mg Trolox/g sample, which yielded significantly higher antioxidant activity compared to other samples. Tamarillo (Solanum betaceum Cav), also known as tree tomato, is found in tropical countries at altitude close to 2000 meters under sea level, such as New Zealand, Australia, Chile and Ecuador.

Effect of Soaking Techniques and Pasteurization with and Without Acids on Some Quality Attributes of Chili Puree Prepared fromCapsicum annuumVariety Kulai

IOP Conference Series: Earth and Environmental Science

View the article online for updates and enhancements. Content from this work may be used under th... more

Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative

Food Chemistry

Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures

Food Research International

Listening to specific soundscapes can influence multisensory flavour perception. In the present s... more Listening to specific soundscapes can influence multisensory flavour perception. In the present study, changes in people's perception of the flavour of ice-cream were tracked over time as they listened to a café soundscape, and when this soundscape was overlaid with either bird, machine, or forest soundscapes. In addition, emotions and electrophysiological measures were recorded in order to help understand any changes in taste/flavour perception. The results of Temporal Dominance of Sensation (TDS) analysis revealed that cocoa was dominant early in the consumption episode while listening to the control café soundscape. Sweetness and creaminess were dominant at the start of the consumption episode while listening to the café-forest soundscape. Creaminess was dominant at the start of the consumption episode while listening to the café-bird soundscape. Bitterness was perceived at the end of the consumption period while listening to the café control and café-machine soundscapes. These findings demonstrate the crossmodal influence of audition on perception in the chemical senses. As expected, negative emotions were significantly higher when listening to the machine soundscape, while positive emotions were significantly higher when listening to café-forest and café-bird soundscapes. Evaluating ice-cream while listening to the café-machine soundscape evoked negative emotions associated with bitterness and creaminess, that were also associated with increased heart rate (HR) and respiration rate (RESP). When listening to the café-forest soundscape, ice-cream was associated with sweetness, and positive emotions (e.g., love, satisfaction, happiness, amusement and enjoyment). This might have led to increased blood volume pulse (BVP) amplitude, which is itself indicative of a relaxed state. Enhancing eating experiences by means of atmospheric soundscapes that are designed specifically to accentuate specific aspects of multisensory taste/flavour perception is currently an area of interest in the food sciences literature and will likely lead to future commercial applications.

How is Satiety Affected When Consuming Food While Working on A Computer?

Nutrients

More people working at offices are choosing to eat meals at their desks, making “desktop dining” ... more More people working at offices are choosing to eat meals at their desks, making “desktop dining” an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre- and post-eating), and appetite (before and after both work and co...

How is Satiety Affected When Consuming Food While Working on A Computer

Nutrients, 2019

More people working at offices are choosing to eat meals at their desks, making "desktop din... more More people working at offices are choosing to eat meals at their desks, making "desktop dining" an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre-and post-eating), and appetite (before and after both wo...

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being... more High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually de...

The use of freeze‐dried retronasal stimuli to assess olfactory function

Clinical Otolaryngology

To evaluate a test of olfactory perception that uses freeze‐dried stimuli developed to rapidly re... more

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Foods

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, i... more A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successf...

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Foods, 2019

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, i... more A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 • C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 • C), which was described as bitter and had the lowest acceptance rating. This study succes...

Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments

Food Quality and Preference

Abstract The eating context influences eating behaviour as well as the hedonic response to food. ... more Abstract The eating context influences eating behaviour as well as the hedonic response to food. This study investigated temporal changes in the perceived flavour of chocolate ice cream when consumed in a laboratory, cafe, university study area, and a city bus stop, and further examined how emotion and electrophysiological measures were influenced by these environments. In this study, three measures were obtained from 160 participants. First, temporal changes in multisensory flavour perception after consuming chocolate ice cream in different environments were determined using the Temporal Dominance of Sensations (TDS) method. Second, participants’ emotional responses were measured after consuming ice cream using a check-all-that-apply (CATA) list of emotions. Finally, standard electrophysiological measures of heart rate (HR), blood volume pulse (BVP), and skin conductance (SC) were also obtained. When ice cream was consumed in the cafe, it was associated with positive emotions and a sweet taste/flavour. When consumed in the university study area, it was correlated with both positive and negative emotions, and cocoa and milky flavours. Consumption at the city bus stop was correlated with the most negative emotions, and with roasted and bitter tastes/flavours. The laboratory environment was only correlated with the attributes of ‘concentrating’ and creamy flavour. SC was significantly increased in the university study area as compared to the laboratory, and HR was significantly decreased in the university study area environment as compared to the bus stop. The evidence from this study therefore indicates that the eating context constitutes an important factor to consider when carrying out sensory testing as participants’ emotions, perceptions, and electrophysiological responses are influenced differently dependent upon the eating context.

The effect of music on gelato perception in different eating contexts

Food Research International

This study highlights the effect of music on flavour dynamics under three different environmental... more This study highlights the effect of music on flavour dynamics under three different environmental conditions (laboratory, immersive, and natural eating environment). Music valence, the pleasantness of three environments, as well as participants' affective state and emotional responses to chocolate gelato while listening to music, were all measured. The perception of chocolate gelato flavour across the different eating environments was measured using the Temporal Check All That Apply (TCATA) method under disliked, neutral, and liked music conditions, and a control (silent) condition. Citations in TCATA represent the number of panellist agreeing that a specific sensation or perception occurred at a specific time point. Results showed that cocoaness, sweetness, and milkiness were cited more in the natural eating environment than the laboratory setting, and bitterness and creaminess the least cited. The cited attributes in the immersive environment were similar to the natural eating environment. Liked and neutral music increased sweetness citations, whereas disliked music increased bitterness citations.

Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing

Food Research International

This study investigated the effects of pulsed electric field (PEF) processing on the sensory and ... more This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8-1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.

Emotional and electrophysiological measures correlate to flavour perception in the presence of music

Physiology & Behavior

Research into the influence of auditory cues upon food perception has increased in the past decad... more Research into the influence of auditory cues upon food perception has increased in the past decade. Mechanisms evoked to explain crossmodal interactions between the auditory and gustatory senses include attentional, emotional, and affective mediators. In this study, the Temporal Dominance of Sensations (TDS) method was utilised to document the changes in taste and flavour of chocolate gelato while participants listened to music. After each TDS trial, the participants rated their emotions using intensity scales. Additionally, electrophysiological measures including heart rate, respiration rate, and skin conductance were obtained. As anticipated, listening to liked music evoked positive emotions (enjoyment, happiness, love, and satisfaction), while disliked music elicited negative emotions (disappointment, and disgust). No significant difference in terms of respiration parameters were observed while listening to music differing in liking. When compared to neutral and liked music, listening to disliked music exhibited the greatest change in skin conductance. Additionally, neutrally liked music significantly decreased blood volume pulse amplitude, while listening to liked music significantly increased heart rate. Partial Least Square Regression (PLSR) analysis was employed to explore associations between electrophysiological and sensory measures. Skin conductance and cardiovascular measures were both linked to the perception of gelato. Partial Least Square Path Modelling (PLS-PM) was also utilised to investigate the relationships between the electrophysiological measures, subjective ratings of emotion, and perception. The PLS-PM model showed that changes in cardiac and skin conductance measures were correlated with subjectively-rated emotions. Furthermore, these self-reported emotions evoked by music were significantly correlated with flavour.

Novel meat-enriched foods for older consumers

Food research international (Ottawa, Ont.), 2018

Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped ... more Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p<0.05). Bread volume and spaghetti tensile strength increased and ice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (p<0.05). The overall acceptability/liking of bread, flavoured ice cream and spaghetti were not affected (p>0.05) but that of non-flavoured ice cream and yoghurt went down (p<0.05) with meat enrichment. 75% of the 940 panellist who ate the meat-enriched chocolates either loved or slightly-liked them. The outcome of the present study would assist in making the nutrition of meat available in a wider range of product categories, helping the meat industry stretch its established business models, and encouraging...

Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation

LWT - Food Science and Technology

Production of fish chips - the new approach

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of... more In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition.

Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

Journal of agricultural and food chemistry, 2016

Ice crystal formation is of primary concern to the frozen food industry. In this study, the effec... more Ice crystal formation is of primary concern to the frozen food industry. In this study, the effects of antifreeze peptides (AFPs) on ice crystal formation were assessed in carrot during freezing and thawing. Three synthetic analogues based on naturally occurring antifreeze peptides were used in this study. The AFPs exhibited modification of ice crystal morphology, confirming their antifreeze activity in vitro. The ability of the synthetic AFPs to minimize drip loss and preserve color, structure, texture, and volatiles of frozen carrot was evaluated using the techniques of SEM, GC-MS, and texture analysis. The results prove the potential of these AFPs to preserve the above characteristics in frozen carrot samples.

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Molecules

This study investigated the effects of high pressure processing (HPP) on the physicochemical prop... more This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing ...

The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder

Acta Scientific Nutritional Health

This research investigates the effect of spray drying conditions on the chemical and physical cha... more This research investigates the effect of spray drying conditions on the chemical and physical characteristics of tamarillo powders encapsulated with either maltodextrin (MD), gum arabic (GA), or a combination of both carriers. Tamarillo puree was spray dried at different inlet temperatures from 100°C to 140°C. The highest yield was at 50.60% obtained at an inlet temperature of 120°C. Colour, water activity and solubility of tamarillo powder were significantly affected by drying inlet temperature and carriers used. The scanning electron micrograph allowed to differentiate control sample, which was highly agglomerated with cracks from powders containing carriers that were spherical, smooth and with low agglomeration. The FRAP assay showed the antioxidant activity of MD-containing sample to be 49.69 mg Trolox/g sample, which was significantly higher than those with other carriers. CUPRAC assay further showed the mixture of GA and MD (2:1) containing sample to be 44.82 mg Trolox/g sample, which yielded significantly higher antioxidant activity compared to other samples. Tamarillo (Solanum betaceum Cav), also known as tree tomato, is found in tropical countries at altitude close to 2000 meters under sea level, such as New Zealand, Australia, Chile and Ecuador.

Effect of Soaking Techniques and Pasteurization with and Without Acids on Some Quality Attributes of Chili Puree Prepared fromCapsicum annuumVariety Kulai

IOP Conference Series: Earth and Environmental Science

View the article online for updates and enhancements. Content from this work may be used under th... more

Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative

Food Chemistry

Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures

Food Research International

Listening to specific soundscapes can influence multisensory flavour perception. In the present s... more Listening to specific soundscapes can influence multisensory flavour perception. In the present study, changes in people's perception of the flavour of ice-cream were tracked over time as they listened to a café soundscape, and when this soundscape was overlaid with either bird, machine, or forest soundscapes. In addition, emotions and electrophysiological measures were recorded in order to help understand any changes in taste/flavour perception. The results of Temporal Dominance of Sensation (TDS) analysis revealed that cocoa was dominant early in the consumption episode while listening to the control café soundscape. Sweetness and creaminess were dominant at the start of the consumption episode while listening to the café-forest soundscape. Creaminess was dominant at the start of the consumption episode while listening to the café-bird soundscape. Bitterness was perceived at the end of the consumption period while listening to the café control and café-machine soundscapes. These findings demonstrate the crossmodal influence of audition on perception in the chemical senses. As expected, negative emotions were significantly higher when listening to the machine soundscape, while positive emotions were significantly higher when listening to café-forest and café-bird soundscapes. Evaluating ice-cream while listening to the café-machine soundscape evoked negative emotions associated with bitterness and creaminess, that were also associated with increased heart rate (HR) and respiration rate (RESP). When listening to the café-forest soundscape, ice-cream was associated with sweetness, and positive emotions (e.g., love, satisfaction, happiness, amusement and enjoyment). This might have led to increased blood volume pulse (BVP) amplitude, which is itself indicative of a relaxed state. Enhancing eating experiences by means of atmospheric soundscapes that are designed specifically to accentuate specific aspects of multisensory taste/flavour perception is currently an area of interest in the food sciences literature and will likely lead to future commercial applications.

How is Satiety Affected When Consuming Food While Working on A Computer?

Nutrients

More people working at offices are choosing to eat meals at their desks, making “desktop dining” ... more More people working at offices are choosing to eat meals at their desks, making “desktop dining” an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre- and post-eating), and appetite (before and after both work and co...

How is Satiety Affected When Consuming Food While Working on A Computer

Nutrients, 2019

More people working at offices are choosing to eat meals at their desks, making "desktop din... more More people working at offices are choosing to eat meals at their desks, making "desktop dining" an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre-and post-eating), and appetite (before and after both wo...

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being... more High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually de...

The use of freeze‐dried retronasal stimuli to assess olfactory function

Clinical Otolaryngology

To evaluate a test of olfactory perception that uses freeze‐dried stimuli developed to rapidly re... more

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Foods

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, i... more A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successf...

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Foods, 2019

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, i... more A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 • C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 • C), which was described as bitter and had the lowest acceptance rating. This study succes...

Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments

Food Quality and Preference

Abstract The eating context influences eating behaviour as well as the hedonic response to food. ... more Abstract The eating context influences eating behaviour as well as the hedonic response to food. This study investigated temporal changes in the perceived flavour of chocolate ice cream when consumed in a laboratory, cafe, university study area, and a city bus stop, and further examined how emotion and electrophysiological measures were influenced by these environments. In this study, three measures were obtained from 160 participants. First, temporal changes in multisensory flavour perception after consuming chocolate ice cream in different environments were determined using the Temporal Dominance of Sensations (TDS) method. Second, participants’ emotional responses were measured after consuming ice cream using a check-all-that-apply (CATA) list of emotions. Finally, standard electrophysiological measures of heart rate (HR), blood volume pulse (BVP), and skin conductance (SC) were also obtained. When ice cream was consumed in the cafe, it was associated with positive emotions and a sweet taste/flavour. When consumed in the university study area, it was correlated with both positive and negative emotions, and cocoa and milky flavours. Consumption at the city bus stop was correlated with the most negative emotions, and with roasted and bitter tastes/flavours. The laboratory environment was only correlated with the attributes of ‘concentrating’ and creamy flavour. SC was significantly increased in the university study area as compared to the laboratory, and HR was significantly decreased in the university study area environment as compared to the bus stop. The evidence from this study therefore indicates that the eating context constitutes an important factor to consider when carrying out sensory testing as participants’ emotions, perceptions, and electrophysiological responses are influenced differently dependent upon the eating context.

The effect of music on gelato perception in different eating contexts

Food Research International

This study highlights the effect of music on flavour dynamics under three different environmental... more This study highlights the effect of music on flavour dynamics under three different environmental conditions (laboratory, immersive, and natural eating environment). Music valence, the pleasantness of three environments, as well as participants' affective state and emotional responses to chocolate gelato while listening to music, were all measured. The perception of chocolate gelato flavour across the different eating environments was measured using the Temporal Check All That Apply (TCATA) method under disliked, neutral, and liked music conditions, and a control (silent) condition. Citations in TCATA represent the number of panellist agreeing that a specific sensation or perception occurred at a specific time point. Results showed that cocoaness, sweetness, and milkiness were cited more in the natural eating environment than the laboratory setting, and bitterness and creaminess the least cited. The cited attributes in the immersive environment were similar to the natural eating environment. Liked and neutral music increased sweetness citations, whereas disliked music increased bitterness citations.

Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing

Food Research International

This study investigated the effects of pulsed electric field (PEF) processing on the sensory and ... more This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8-1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.

Emotional and electrophysiological measures correlate to flavour perception in the presence of music

Physiology & Behavior

Research into the influence of auditory cues upon food perception has increased in the past decad... more Research into the influence of auditory cues upon food perception has increased in the past decade. Mechanisms evoked to explain crossmodal interactions between the auditory and gustatory senses include attentional, emotional, and affective mediators. In this study, the Temporal Dominance of Sensations (TDS) method was utilised to document the changes in taste and flavour of chocolate gelato while participants listened to music. After each TDS trial, the participants rated their emotions using intensity scales. Additionally, electrophysiological measures including heart rate, respiration rate, and skin conductance were obtained. As anticipated, listening to liked music evoked positive emotions (enjoyment, happiness, love, and satisfaction), while disliked music elicited negative emotions (disappointment, and disgust). No significant difference in terms of respiration parameters were observed while listening to music differing in liking. When compared to neutral and liked music, listening to disliked music exhibited the greatest change in skin conductance. Additionally, neutrally liked music significantly decreased blood volume pulse amplitude, while listening to liked music significantly increased heart rate. Partial Least Square Regression (PLSR) analysis was employed to explore associations between electrophysiological and sensory measures. Skin conductance and cardiovascular measures were both linked to the perception of gelato. Partial Least Square Path Modelling (PLS-PM) was also utilised to investigate the relationships between the electrophysiological measures, subjective ratings of emotion, and perception. The PLS-PM model showed that changes in cardiac and skin conductance measures were correlated with subjectively-rated emotions. Furthermore, these self-reported emotions evoked by music were significantly correlated with flavour.

Novel meat-enriched foods for older consumers

Food research international (Ottawa, Ont.), 2018

Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped ... more Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p<0.05). Bread volume and spaghetti tensile strength increased and ice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (p<0.05). The overall acceptability/liking of bread, flavoured ice cream and spaghetti were not affected (p>0.05) but that of non-flavoured ice cream and yoghurt went down (p<0.05) with meat enrichment. 75% of the 940 panellist who ate the meat-enriched chocolates either loved or slightly-liked them. The outcome of the present study would assist in making the nutrition of meat available in a wider range of product categories, helping the meat industry stretch its established business models, and encouraging...

Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation

LWT - Food Science and Technology

Production of fish chips - the new approach

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of... more In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition.

Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

Journal of agricultural and food chemistry, 2016

Ice crystal formation is of primary concern to the frozen food industry. In this study, the effec... more Ice crystal formation is of primary concern to the frozen food industry. In this study, the effects of antifreeze peptides (AFPs) on ice crystal formation were assessed in carrot during freezing and thawing. Three synthetic analogues based on naturally occurring antifreeze peptides were used in this study. The AFPs exhibited modification of ice crystal morphology, confirming their antifreeze activity in vitro. The ability of the synthetic AFPs to minimize drip loss and preserve color, structure, texture, and volatiles of frozen carrot was evaluated using the techniques of SEM, GC-MS, and texture analysis. The results prove the potential of these AFPs to preserve the above characteristics in frozen carrot samples.