Your browser doesn't support javascript.
loading
Show: 20 | 50 | 100
Results 1 - 20 de 42
Filter
1.
Braz. j. oral sci ; 20: e213867, jan.-dez. 2021. ilus
Article in English | LILACS, BBO | ID: biblio-1254427

ABSTRACT

Aim: This study aimed to compare the microbiological potential and gustatory perception of essential oils (EO) mouthrinses containing and not containing alcohol. Methods: Twenty healthy adult volunteers rinsed with 10mL of the following test solutions: EO with alcohol, EO without alcohol, or a control solution (saline solution with mint essence). A washout period of at least seven days was adopted after a single-use protocol of the respective solution. All participants used all three tested substances. Antimicrobial potential was assessed by counting salivary total viable bacteria both before and after each rinse. Gustatory perception was evaluated using the Visual Analogue Scale (VAS). Multiple comparisons were performed with the Wilcoxon test, using Bonferroni correction. Results: Both EO solutions presented a higher antimicrobial potential in comparison to the control solution (p<0.017). However, no significant difference in antimicrobial potential was observed between EO containing or not containing alcohol (p=0.218). VAS of EO with alcohol (median: 2.7) was similar to control solution (median: 1.6) (p=0.287). A better gustatory perception was observed of the EO without alcohol (median 7.6) when compared to the control solution (p<0.0001). When EO groups were compared, EO without alcohol also demonstrated a significantly better gustatory perception (p=0.001). Conclusion: Mouthrinse containing EO without alcohol presented a better taste perception when compared to the EO with alcohol, but no difference was observed in the antimicrobial potential of both EO solutions after a single rinse protocol


Subject(s)
Humans , Male , Female , Bacteria , Oils, Volatile , Alcohols , Taste Perception , Mouthwashes
2.
Rev. chil. nutr ; 47(5): 801-807, set. 2020. tab, graf
Article in English | LILACS | ID: biblio-1138617

ABSTRACT

ABSTRACT As palatability of medical formulas has been documented as unpleasant, new options are required to improve acceptance and adherence in people with inborn errors of metabolism (IEM). Miracle fruit (Synsepalum dulcificum) has a glycoprotein named miraculin that transforms a sour, bitter taste such as the one found in metabolic formula, into a sweet perception. The objective of this work is to analyze the response in the taste perception of metabolic formula with the use of the miraculin tablets in patients with IEM and healthy adults. To test this hypothesis a prospective, longitudinal, quasi-experimental, analytical study was performed. Patients with IEM and healthy adults were recruited. All participants assessed 3 different liquids (lemon, apple cider vinegar and metabolic formula) before and after the administration of miraculin tablets and completed a questionnaire. The sensory responses were evaluated using hedonic scales, analyzed with nonparametric tests for paired data. Seven patients with IEM and 14 healthy subjects were included. After miraculin intake 57% of patients (Z ≤ -1.89 p= 0.059) and healthy adults (Z≤ -2.31 p= 0.021) had a positive change in their taste perception. The absolute frequency of patients who did not like the metabolic formula decreased from 4 to 1, and in patients who liked it or loved, it increased from 0 to 2 and from 0 to 1 respectively; the frequency of patients who perceived the metabolic formula as indifferent or hated it, did not change. Response in taste perception had a positive change of 57% in both groups. The use of miraculin tablets may improve palatability of metabolic formula.


RESUMEN La palatabilidad de las fórmulas médicas se ha reportado como desagradable, se requieren nuevas opciones para mejorar la aceptación en personas con errores innatos del metabolismo (EIM). La fruta milagrosa (Synsepalum dulcificum) contiene una glucoproteína llamada miraculina que transforma el sabor agrio y amargo en dulce. El objetivo fue analizar la respuesta en la percepción del sabor de la fórmula metabólica con el uso de las tabletas de miraculina en pacientes con EIM y adultos sanos. Se realizó un estudio analítico prospectivo, longitudinal, cuasi-experimental. Los participantes evaluaron la percepción de 3 líquidos (limón, vinagre de manzana y fórmula metabólica) antes y después de la administración de tabletas de miraculina y completaron un cuestionario. Las respuestas sensoriales se evaluaron mediante escalas hedónicas, analizadas con pruebas no paramétricas para datos pareados. Se incluyeron 7 pacientes con EIM y 14 adultos sanos. Después de la miraculina el 57% de los pacientes (Z ≤ -1,89 p= 0,059) y adultos sanos (Z≤ -2,31 p= 0,021) tuvieron un cambio positivo en su percepción del sabor. La frecuencia absoluta de pacientes a los que no les gustó la fórmula disminuyó de 4 a 1, y en quienes les gustó o les encantó, aumentó de 0 a 2 y de 0 a 1 respectivamente; la frecuencia de los pacientes que percibieron la fórmula como indiferente u odiada, no cambió. La respuesta en la percepción del sabor cambió positivamente en el 57% en ambos grupos. El uso de miraculina puede mejorar la palatabilidad de la fórmula metabólica.


Subject(s)
Adolescent , Adult , Biotransformation , Synsepalum , Taste Perception , Fruit , Amino Acids , Metabolism, Inborn Errors
3.
São Paulo; s.n; 2020. 133 p.
Thesis in Portuguese | LILACS | ID: biblio-1151257

ABSTRACT

Introdução - A redução da ingestão excessiva de sódio pelas populações é uma preocupação que integra a agenda de saúde pública em todo o mundo. Países como Brasil e Portugal possuem dados que revelam o consumo elevado de sódio em suas populações, e estudos para entender as percepções e conhecimentos de consumidores frente a redução de sódio/sal tornam-se relevantes nesse contexto. Objetivos - Avaliar a percepção sensorial da redução de sal em preparações culinárias de dois países de língua portuguesa e investigar os conhecimentos, atitudes e comportamentos sobre sal em universitários. Métodos - Foi realizado um estudo transversal com consumidores de dois restaurantes universitários em São Paulo (SP), Brasil e Porto (PO), Portugal. Os participantes responderam a um questionário eletrônico, por meio do qual foram obtidos dados sociodemográficos, informações sobre rotina, percepções e preocupações alimentares, conhecimentos, atitudes e comportamentos quanto à ingestão de sal. Análises descritiva, teste Qui-quadrado de Pearson, análise bivariada e multivariada de Poisson e análise de correspondência foram realizados utilizando as ferramentas SPSS, STATA e XLSTAT. Realizou-se a caracterização sensorial de preparações de entrada (sopas vegetais, PO) e de refeição principal (carne moída e batata assada, SP) provenientes de cardápios dos restaurantes das instituições. Determinou-se o teor de sódio das preparações de sopas de nabiças, couve lombarda e cenoura (PO), carne moída e batata assada (SP), com a quantidade usual de sal e reduções de até 35%, pelos métodos de fotometria de chama (PO) e espectrometria de emissão óptica com plasma indutivamente acoplado (SP). Aos participantes, foram aplicados testes Check-All-Apply (CATA); testes afetivos de aceitação, por meio de escala hedônica de 9 pontos, e de intensidade do gosto salgado, por meio de escala não estruturada de 10 cm contendo "muito" e "pouco" salgado nos extremos. Análises estatísticas descritivas, testes de Shapiro-Wilk, Kruskal Wallis, Q de Cochran, penalidade e análise de correspondência foram analisadas pelo software XLSTAT. Resultados - 151 universitários em Porto e 309 em São Paulo aceitaram participar do estudo e responderam ao questionário eletrônico; 107 de PO e 177 de SP responderam aos testes sensoriais. Verificou-se nos públicos de universitários a presença de comportamentos/atitudes de risco para a ingestão excessiva de sódio/sal tais como o pouco interesse em reduzir sal da alimentação, o uso de sal de mesa, além do baixo conhecimento quanto às recomendações. Em ambos os grupos, a maior preocupação com o sódio/sal associou-se a menor prevalência de comportamentos de risco para ingestão excessiva; o hábito de cozinhar e a prática de atividade física reduziram as prevalências desses comportamentos em São Paulo e Porto, respectivamente. Os teores de sódio (mg/100g) das amostras reduziram de 234,70±4,64 para 119,28±1,69 (sopa de nabiças); de 180,81±3,97 para 95,41±4,17 (sopa de couve lombarda); de 260,26±5,41 para 106,62±11,82 (sopa de cenoura); de 369,30±28,89 para 334,73±11,91 (carne) e de 229,54±23,28 para 137,98±7,89 (batata), considerado as preparações habituais e com reduções de 35%, respectivamente. As preparações de sopas de entrada não apresentaram alteração da aceitação e percepção o gosto salgado com a redução gradual de sal, sendo consideradas "mais cremosas" pelos universitários do Porto. Já para o público de SP, as preparações de carne apresentaram redução da aceitação global, das notas de intensidade de sal e aroma; e, para o acompanhamento, batata, redução da percepção da intensidade de sal e aroma, embora sem diferenças significativas (p > 0,05) para a aceitação ao longo da redução de sal, ou seja, pode ser reduzida a quantidade de sal habitualmente usada. Conclusões - A redução de sal afetou a aceitação da preparação proteica (carne bovina), sem prejuízos nas preparações de origem vegetal (batata e sopas), sendo essencial aliar estratégias nutricionais a fim de corrigir perdas associadas a sabor e aroma das preparações. Destaca-se, ainda, a necessidade de maiores estudos com indivíduos para avaliar suas percepções sensoriais quanto à redução de sal dietético, em apoio e monitoramento às políticas de redução de sal existentes nos países. Por fim, sugere-se a realização de ações de educação alimentar e nutricional dentro dos ambientes universitários para maior conscientização dos consumidores sobre o sal (ex.: conhecimento das recomendações de ingestão, das fontes de sal na alimentação; o estímulo ao uso de ervas e especiarias, consultar o rótulo dos alimentos, dentre outras), além do incentivo às práticas promotoras da saúde como cozinhar e realizar atividade física, conforme sugeridos nos modelos estimados pelo presente estudo.


Introduction - The reduction of excessive sodium intake by populations is a concern that is part of the public health agenda worldwide. Countries like Brazil and Portugal have data that reveal the high sodium consumption in their populations, and studies to understand how consumers' perceptions and knowledge of sodium / salt reduction become relevant in this context. Objectives - Assess the sensory perception of salt reduction in culinary preparations from two Portuguese-speaking countries and investigate the salt-knowledge, attitudes and behaviors in university students. Methods - A cross-sectional study was conducted with consumers from two university restaurants in São Paulo (SP), Brazil and Oporto (PO), Portugal. Participants regarding an electronic questionnaire, through which sociodemographic data, information on routine, dietary perceptions and concerns, knowledge, attitudes and behavior (KAB) regarding salt intake were obtained. Descriptive analyzes, Pearson's chi-square test, bivariate and multivariate Poisson analysis and correspondence analysis were performed using the SPSS, STATA and XLSTAT tools. Sensory characterization of starter preparations (vegetable soups, OP) and main meals (ground meat and roasted potatoes, SP) from menus of the institutions' restaurants was carried out. The sodium content of the soup preparations of turnip greens, savoy cabbage and carrots (OP), ground beef and roasted potatoes (SP) was determined with the usual amount of salt and reductions of up to 35% by flame photometry methods (OP) and optical emission spectrometry with inductively coupled plasma (SP). Participants were Check-All-Apply testicles (CATA); affective testicles of acceptance, by means of a hedonic scale of 9 points, and intensity of salty taste, by means of a 10 cm unstructured scale containing "much" and "little" salty at the ends. Descriptive statistical analyzes, Shapiro-Wilk tests, Kruskal Wallis, Cochran's Q, penalty and correspondence analysis were advanced by the XLSTAT software. Results - 151 university students from OP and 309 from SP agreed to participate in the study and answer the electronic questionnaire; 107 of OP and 177 of SP responded to sensory tests. It was verified in the public of university students the presence of risk behavior / attitudes towards excessive sodium / salt intake, such as the lack of interest in reducing dietary salt, the use of table salt, in addition to low knowledge regarding recommendations. In both groups, the greater concern with sodium / salt was associated with a lower prevalence of risk for excessive intake; the habit of cooking and the practice of physical activity reduced the behavioral prevalence in São Paulo and Oporto, respectively. The sodium content (mg/100g) decreased from 234.70 ± 4.64 to 119.28 ± 1.69 (turnip soup); from 180.81 ± 3.97 to 95.41 ± 4.17 (savoy cabbage soup); from 260.26 ± 5.41 to 106.62 ± 11.82 (carrot soup); from 369.30 ± 28.89 to 334.73 ± 11.91 (meat) and from 229.54 ± 23, 28 to 137.98 ± 7.89 (potato) with usual salt contents and reductions of 35%, respectively. The preparations of starter soups do not dissipate the acceptance and intensity of the salt intensity over the gradual reduction, considered "creamy" by the university students of Oporto. For the public in São Paulo, as meat preparations, reduced acceptance, salt and aroma intensity notes; for the accompaniment, potato, reduced perception of salt intensity and aroma, although there are no significant differences for acceptance along the reduction of salt, that is, the amount of salt usually used can be reduced. Conclusions - The reduction of salt affected the acceptance of the protein preparation (beef), without prejudice to preparations of vegetable origin (potatoes and soups), which makes essential to combine nutritional strategies in order to correct losses associated with the flavor and aroma of the preparations. It is also highlighted the need for further studies with individuals to assess their sensory perceptions regarding the reduction of dietary salt, in support and monitoring of salt reduction policies existing in countries. Finally, it is suggested to carry out actions of food and nutrition education within university environments to increase consumer awareness of salt (eg, knowledge of recommendations for intake, sources of salt in the diet; encouragement of the use of herbs and spices, consult the food label, among others), in addition to encouraging health-promoting practices such as cooking and physical activity, as suggested in the models estimated by the present study.


Subject(s)
Sodium Chloride , Consumer Behavior , Nutritional Sciences , Taste Perception
4.
Rev. chil. nutr ; 46(3): 279-287, jun. 2019. tab, graf
Article in English | LILACS | ID: biblio-1003705

ABSTRACT

ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status.


RESUMEN El objetivo de este trabajo fue mejorar nutricionalmente un pan dulce (R1), reemplazando parcialmente la harina de trigo con otras harinas no tradicionales a través de la programación lineal. Se determinó la puntuación química, el perfil lipídico, la calidad microbiológica y la aceptabilidad. Ambas recetas enriquecidas nutricionalmente, R2 y R3, se formularon de acuerdo a pautas dietéticas estadounidenses; y para R3, además, se tuvieron en cuenta las cantidades máximas de harinas que imparten atributos sensoriales negativos. Las proporciones resultantes fueron harina de trigo/haba/chía/amaranto 64/22/13/0 (R2) y 83/2/4/11 (R3). Los productos obtenidos presentaron contenidos adecuados de proteínas y lípidos, mientras que la fibra aumentó significativamente. La puntuación química aumentó de 46% (R1) a 95% (R2) y a 91% (R3) respectivamente, y la relación de ácidos grasos ω3: ω6 mejoró. R2 no fue aceptado sensorialmente, mientras que R3 presentó alta aceptabilidad en adultos y niños en edad escolar. La receta R3 podría incluirse en los menús escolares para mejorar el estado nutricional de los niños.


Subject(s)
Programming, Linear , Bread , Food, Fortified , Flour , Taste Perception
5.
Pesqui. bras. odontopediatria clín. integr ; 19(1): 4107, 01 Fevereiro 2019. tab
Article in English | LILACS, BBO | ID: biblio-997911

ABSTRACT

Objective: To evaluate the influence of gustatory stimuli on the buffering capacity of saliva. Material and Methods: The buccal ph of 18 male volunteers aged 18-35 years was measured after a mouthwash with 20 ml of water as a control, and in individual disposable cups they collected the saliva for two minutes. Then, each of chewed bubble gum with sugar for two minutes, discarding the gum and made new collection of saliva, for two minutes in other disposable cups individualized. After collection, each volunteer was again subject to regular brushing with toothpaste and waited another ten minutes. The same procedure was repeated with all other substances. Salivary buffer capacity was determined by Ericsson technique. Data were submitted to analysis of variance and the means were compared by the Scott-Knott grouping test and Mann-Whitney test at 5% probability. Estimates of Pearson correlations were calculated in order to determine possible associations between the variables. Results: It was not found statistically significant differences between the initial pH variation and after eating food (p>0.05), or between gustatory stimulation and variation of salivary buffer capacity (p>0.05). Conclusion: There is no influence of gustatory stimulus aroma and flavor on the variation of salivary buffer capacity.


Subject(s)
Humans , Male , Adolescent , Adult , Saliva/metabolism , Taste Buds , Diet , Taste Perception , Hydrogen-Ion Concentration , Salivation , Brazil , Buffers , Analysis of Variance , Statistics, Nonparametric
6.
Article in English | WPRIM | ID: wpr-741695

ABSTRACT

BACKGROUND/OBJECTIVES: Taste perception is influenced by both nutritional factors and psychological factors. This study was undertaken to measure the 4 basic taste perceptions, nutrient intake, and mental health, and to examine the factors that affect insensitive taste perception in young Japanese women. SUBJECTS/METHODS: Young women in their late teens and twenties were enrolled as subjects. Taste perception was measured by applying the filter-paper disc method over areas of the chorda tympani nerve. Nutritional status was evaluated using brief, self-administered diet history questionnaires. The index of nutritional status was based on the 2015 Japanese dietary reference intakes. Mental health was assessed using the Japanese translation of the Profile of Mood States short version. This study was approved by the ethical committee at Osaka University. RESULTS: The normal taste perception group (four basic tastes [sweet, salty, sour, and bitter] identified as normal taste perception) comprised 55.4% of the subjects, while the abnormal taste perception group (more than 1 abnormal taste perception was perceived, regardless of flavor) comprised 44.6% of the subjects. There were no significant differences in nutrient intake (except manganese) and mental health between the normal and abnormal taste perception groups. Subjects who took 5 mg to less than 7.1 mg zinc per day were at significantly decreased risk of insensitive taste perception compared to subjects who consumed less than 5 mg zinc per day [Regression coefficient 0.831, 95% confidence interval 0.694–0.996]. CONCLUSION: The present results suggest that insensitive taste perception could be associated with zinc deficiency in young women in their late teens and twenties.


Subject(s)
Adolescent , Asian Continental Ancestry Group , Chorda Tympani Nerve , Diet , Female , Humans , Mental Health , Methods , Nutritional Status , Psychology , Recommended Dietary Allowances , Taste Perception , Zinc
7.
Audiol., Commun. res ; 24: e1967, 2019. tab, graf
Article in Portuguese | LILACS | ID: biblio-983932

ABSTRACT

RESUMO Objetivo Investigar associação de olfato e paladar com a idade e o sexo, em crianças com e sem rinite alérgica. Métodos Estudo observacional, comparativo, analítico e transversal. Amostra composta por 127 crianças, sendo 85 sem rinite alérgica e 42 com rinite alérgica, entre 7 e 12 anos de idade, atendidas no Hospital das Clínicas da Universidade Federal de Pernambuco. Foi realizada revisão de prontuário, entrevista com os responsáveis, limpeza nasal, avaliação do olfato por meio de teste embasado na literatura - desenvolvido para esta pesquisa -, higienização bucal e avaliação do paladar, mediante teste das tiras gustativas. Os dados foram tabulados e analisados no programa estatístico SPSS 17.0 e considerou-se o nível de significância de 5%. Utilizou-se o Teste Qui-quadrado ou exato de Fisher, além da frequência absoluta e relativa dos dados. Resultados O estudo evidenciou semelhanças entre os níveis de discriminação olfatória e gustatória em sexos e faixas etárias diferentes, nas crianças com e sem rinite alérgica, observada ausência de associações estatisticamente significativas nestas condições. Conclusão Os resultados do estudo se contrapõem à literatura pesquisada, porém contribuem no estabelecimento de escores da quantificação olfatória e gustativa para sexos e idades diferentes, em crianças com e sem rinite alérgica.


ABSTRACT Purpose To associate smell and taste with age and sex of children with and without allergic rhinitis. Methods This is an observational, comparative, analytical and cross-sectional study with a sample of 127 children, 85 without allergic rhinitis and 42 with allergic rhinitis aged 7-12 years attended at the Clinics Hospital of Pernambuco. The research started on January 2012 and was approved by the Ethics Research Committee. The Free and Informed Consent Form was applied, then, medical report review, interview with parents / caregivers, nasal cleaning, evaluation of smell using a test based on literature developed for this study, oral hygiene and taste evaluation using the taste strip test were performed. Data were analyzed using the SPSS 17.0 software, considering 0.05 significance level using the Chi-square or Fisher's exact test, in addition to absolute and relative frequency data. Results The study highlights similarities between levels of olfactory and gustatory discrimination between different sexes and age groups of children (with and without allergic rhinitis), as there is lack of statistically significant associations under these conditions. Conclusion The study results contradict literature findings, but contribute in establishing olfactory and gustatory quantification scores for different ages and sexes of children with and without allergic rhinitis.


Subject(s)
Humans , Child , Age and Sex Distribution , Olfactory Perception , Taste Perception , Rhinitis, Allergic , Smell , Taste , Brazil , Chi-Square Distribution
8.
Interface (Botucatu, Online) ; 23: e180078, 2019. tab, graf
Article in Portuguese | LILACS | ID: biblio-984552

ABSTRACT

Este artigo discute o uso e definição de termos empregados no campo da percepção sensorial dos alimentos para propor maior precisão desta terminologia na prática clínica e na divulgação científica. A discussão parte de recentes descobertas da Neurociência que trouxeram contribuições relevantes para este campo e de uma retrospectiva de estudos importantes para a área. A partir do conceito definido pelos termos em inglês taste e flavour (ou flavor), foram traçadas correspondências com termos em português, de modo a representar, na terminologia, a conexão entre órgãos do sentido e cérebro na percepção sensorial dos alimentos.(AU)


The present paper addresses the use and definition of terms from the field of sensory perceptions of foods to suggest a more accurate usage of this terminology in clinical practice and scientific categorization. The starting point of the discussion was recent findings in the area of neuroscience that contributed to the mentioned field and a retrospective examination of studies relevant to the subject. From the concepts defined by the terms in English "taste" and "flavor" (or "flavour"), correspondences with Portuguese words were obtained, so that the terminology can represent the connection between sense organs and the brain in food sensory perception.(AU)


Este artículo discute el uso y definición de términos empleados en el campo de la percepción sensorial de los alimentos, para proponer mayor precisión de esta terminología en la práctica clínica y en la divulgación científica. La discusión parte de recientes descubrimientos de la neurociencia que brindaron relevantes contribuciones a este campo y de una retrospectiva de estudios importantes para el área. A partir del concepto definido por los términos en inglés taste y flavour (o flavor) se trazaron correspondencias con términos en portugués, para representar en la terminología, la conexión entre órganos del sentido y cerebro en la percepción sensorial de los alimentos.(AU)


Subject(s)
Taste , Taste Perception
9.
Nutrire Rev. Soc. Bras. Aliment. Nutr ; 43: 1-9, Mar. 2018. tab
Article in English | LILACS | ID: biblio-881663

ABSTRACT

BACKGROUND: Bitterness perception seems to be related to an enhanced intake of dietary fat and to a tendency to the development of diseases such as obesity. However, the exact factors for this possible contribution still need to be better investigated. So, gustatory perception of the bitter taste is a promising area of study because of its importance regarding food choices and consequently feeding behavior. Therefore, this short review focused on recent papers reporting correlations between bitter taste, anthropometric variables, obesity and other chronic diseases, age, gender, ethnicity, and genetics. METHODS: A survey was performed in MEDLINE (PubMed) and Scielo from September 2015 to January 2017.Only review articles, observational studies and clinical trials published in English and Portuguese over the last15 years which met the objectives of the present study were considered. A total of 40 papers were evaluated. RESULTS: Two papers showed a positive correlation between bitter taste and obesity, one indicated that this correlation is influenced by the subject's age, one suggested a negative correlation, and two found no association. Age seems to be negatively correlated with the bitterness perceived, and female gender was associated with a stronger perception of bitterness. Genetics, mostly due to differences in TAS2R38 expression, influences sensitivity to the bitter taste, feeding behavior and also alcohol intake. Ethnicity, not only the subject's phenotypic or genotypic characteristics, seems to play a role in taste perception and nutritional diseases. CONCLUSIONS: Age, gender, genetics and ethnicity seem to play a role in bitterness perception. Data about associations between bitterness perception and anthropometrics are conflicting.


Subject(s)
Humans , Male , Female , Dysgeusia , Obesity/genetics , Taste Disorders/genetics , Taste Perception/genetics
10.
Article in English | WPRIM | ID: wpr-740079

ABSTRACT

Taste is closely related to intake of food. Taste perception is also influenced by type of food ingested, and nutrition and health status. Bitter taste plays an important role in the survival of human and animals to avoid probable toxic and harmful substances. Vertebrate animals recognize bitter taste through type 2 taste receptors (T2Rs). Several T2Rs have been expressed extra-oral such as the gastrointestinal tract, respiratory tract, urogenital tract, brain and immune cells, and parts of their functions are being revealed. This review will discuss physiological roles of T2Rs in relation to innate immunity, secretion and smooth muscle contraction expressed in extra-oral cells and tissues, and we summarize relationships between polymorphisms in T2Rs and general or oral diseases. It is not a coincidence that animals pay much genetic costs for taste and smell during evolution.


Subject(s)
Animals , Brain , Gastrointestinal Tract , Humans , Immunity, Innate , Muscle, Smooth , Respiratory System , Smell , Taste Perception , Vertebrates
11.
São Paulo; s.n; 2018. 50 p.
Thesis in Portuguese | LILACS | ID: biblio-970097

ABSTRACT

Introdução: As emoções desempenham importante papel nos processos de linguagem, na busca por poder e diferenciação de status social. Na área da nutrição, as emoções têm apresentado bastante relevância, principalmente para as pesquisas que buscam entender o comportamento do indivíduo frente ao alimento. Os estudos mais recentes com relação ao comportamento do consumidor e às emoções vêm indicando que os sentimentos, positivos ou negativos, apresentam papel fundamental em relação ao consumo de alimentos Objetivo: Verificar a influência das emoções na percepção dos gostos básicos e na escolha dos alimentos. Metodologia: O projeto foi dividido em três etapas. A primeira constituindo-se de um questionário on-line versando sobre as emoções e o consumo de alimentos, onde os participantes relembravam e contavam um evento de tristeza, raiva e de alegria e, na sequência, indicavam um alimento que consumiram ou gostariam de ter consumido. A partir do questionário, foram escolhidos os gostos básicos mais mencionados e as duas emoções de maior motivação de consumo para serem trabalhados nas etapas seguintes. Na segunda etapa, realizada em dois dias não consecutivos, no laboratório de análise sensorial foi feita a manipulação das emoções de alegria e tristeza, utilizando vídeos previamente testados. Em seguida, propõe-se associação da emoção com a concentração que mais agrade ao provador de um dos gostos básicos disponíveis (doce e salgado). Na terceira etapa, foi repetido o procedimento, porém sem a utilização do estímulo audiovisual. Nessa fase o participante associava o gosto básico à emoção que ele achava mais coerente. Resultados: Responderam ao questionário on-line 210 pessoas que citaram consumir 216 alimentos para situações que despertam tristeza, 158 raiva e 245 alimentos para eventos alegres. Dessas pessoas, 59, 80 e 23 mencionaram não sentir vontade de consumir qualquer tipo de alimento quando se sentiam tristes, zangadas e alegres respectivamente. Foi mencionado alto consumo de preparações com chocolate em momentos de tristeza (80 alimentos) e raiva (42 alimentos), nessas emoções também ocorre menção ao consumo de alimentos amargos ou azedos. A textura dos alimentos foi evidenciada em momentos de raiva, onde os participantes mencionam consumo de alimentos duros como cenoura crua, castanhas, torresmo entre outros. Na segunda etapa, participaram 61 e 60 em cada um dos dias, respectivamente. Não ocorrendo diferença significativa para nenhuma das emoções manipuladas. Na terceira etapa, com a participação de 36 pessoas, foi encontrada diferença significativa entre a emoção e o gosto básico doce. Quando se verifica a distribuição das escolhas dos participantes segundo as concentrações e as emoções associadas, é possível averiguar que há preferência por alimentos doces em pessoas felizes, quando comparado às outras emoções estudadas, ocorrendo ainda, maior predileção pelas concentrações extremas (mais e menos concentradas). Diferente da primeira etapa, na qual os alimentos podem ser utilizados como conforto emocional e recordação de momentos e da herança familiar (necessidade de recordar de eventos no passado para responder ao questionário) a preferência de doces por pessoas felizes pode estar associada a momentos comemorativos, ou como efeito da emoção vivenciada no momento da análise sensorial, uma vez que não ouve estímulo audiovisual. Conclusão: O estudo demonstrou que a intensidade e vivência social das emoções pode ser fator determinante para a escolha do alimento a ser consumido. Os achados demonstram que, além do gosto básico, para realizar um planejamento dietético adequado, em alguns casos, é importante considerar a textura dos alimentos. Esses resultados, entretanto, podem ser indicativos para a compreensão do comportamento em outros grupos, mas não se consegue afirmar que podem ser utilizados como referência em populações


Emotions play an important role in language process, search for power and status quo differentiation. In nutrition, emotions have presented great relevance especially in studies that wants aims to understand individual behavior towards food and eating. Recent studies about consumer behavior and emotions indicated that feelings (positive or negative) have important function when related to food consumption. Objective: To verify the influence of emotions on taste perception and food choice. Methodology: The study was performed in three stages. The first was an online questionnaire about emotions and food consumption, where participants had to remember and write sad, anger and joy moments, and after indicated a food they would consume, or would like to consume. With the questionnaire was possible to choose the most mentioned basic tastes and two emotions that motivated consumption to be worked on in the next stages. The second stage, carried out in laboratory of sensory analysis in two nonconsecutive days, was made using previously tested short videos, to manipulate sadness and joy emotions. Then the association between emotion and concentration that most pleased the judge of one of the basic tastes available (sweet and salty) participants were invited to taste three concentrations of a specific basic taste (sweet and salt) and choose which one they prefer. On third stage the procedure of the last stage was repeated, but without emotion manipulation. At this stage participants indicated the emotion and then associated it with the most pleased concentration of basic taste (sweet and salty). Results: 210 people answered the online questionnaire, who mentioned the consumption of 216 types of food in sad events, 158 in anger and 245 in moments of happiness. For 59, 80 and 23 people there were no stimulus to eat any kind of food in sadness, anger or joy situation, respectively. In this stage was indicated elevated consumption of food made with chocolate in moments of sadness (80 foods) and anger (42 foods), in these emotions, participants also mentioned the consumption of bitter or sour food. Food texture was evidenced in anger moments, when participants mentioned consume hard texture food such as row carrots, nuts, crackling, etc. During the second stage 61 and 60 people participated in each day respectively. There were no significant difference between manipulated emotions and basic taste perception neither on the first nor second day. Thirty-six people participated of the third stage, where there was significant difference between emotions and sweet basic taste perception during third collection day. When verifying the distribution of participants\' choices according to the concentration and associated emotions, it is possible to detect greater preference for sweet food in happy people, compared to other emotions studied, occurring a higher preference for extreme concentrations (more or less concentrated). Different of the first stage, where were indicated the consumption of comfort foods, for emotion comforting and to remember family moments (necessity to remind past events to respond the questions), the sweet food preference by happy people could be associated with commemorative events, or for the emotion life effect on the moment of sensorial analyses, once that has no audiovisual influence. Conclusion: The study shows that the intensity and life experience of emotions could be a determinant factor to food choice. The results demonstrated that, beyond basic taste, to accomplish an adequate nutrition strategy, in some cases, it is import to considerate the texture of food. The results, however, might be indicative to understand the behavior in other groups but it\'s not possible to use this data for reference in populations


Subject(s)
Taste , Eating , Emotions , Taste Perception , Food Preferences , Consumer Behavior
12.
Rev. Nutr. (Online) ; 30(3): 369-375, May-June 2017. tab
Article in English | LILACS | ID: biblio-1041184

ABSTRACT

ABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases.


RESUMO Objetivo Este estudo teve como objetivo investigar a associação entre a sensibilidade gustativa, a preferência pelos sabores doce e salgado e o estado nutricional de adolescentes em escolas públicas. Métodos Estudo de natureza transversal, envolvendo 1.036 adolescentes de ambos os sexos, com idade entre 10 e 19 anos. A preferência pelos sabores doce e salgado e por alimentos ricos em açúcar ou sódio foi avaliada. Medidas do índice de massa corporal e testes de reconhecimento de gosto-intensidade foram conduzidos. Resultados A maioria dos participantes foi incapaz de identificar os sabores e/ou intensidades e somente 18,0% dos participantes foram capazes de identificar corretamente o sabor e intensidade das amostras. A maioria dos participantes (82,1%) preferiram alimentos doces e tiveram baixa sensibilidade a esse gosto, bem como uma grande proporção de indivíduos que preferem salgado (82,3%) eram menos sensíveis ao sal (p<0,001). A preferência pelo gosto salgado foi associada com excesso de peso. Conclusão Foi encontrada uma associação entre a preferência pelos sabores doce e salgado e o estado nutricional, destacando a importância de escolhas alimentares pobres no desenvolvimento de obesidade e outras doenças crônicas.


Subject(s)
Humans , Male , Female , Child , Adolescent , Nutritional Status , Adolescent , Taste Perception
13.
Mundo saúde (Impr.) ; 41(2): [170-179], abr. 2017. ilus, graf
Article in Portuguese | LILACS | ID: biblio-973000

ABSTRACT

O uso de medicamentos antidepressivos tem aumentado alarmantemente na sociedade, vale ressaltar que algunsmedicamentos quando utilizados de forma crônica e/ou associados pode acarretar em alterações no paladar. Opaladar fornece informações indispensáveis sobre os alimentos, evitando, por exemplo, a ingestão de alimentos nãoaptos para o consumo. Nesse contexto, o presente estudo objetivou verificar a sensibilidade gustativa, para os gostosdoce e salgado, em usuários de medicamentos antidepressivos. A pesquisa foi realizada com 80 indivíduos, sendo 40usuários de medicamentos antidepressivos e os outros não usuários de antidepressivos. No grupo teste foi aplicadoum questionário estruturado socidemográficos e estilo de vida, realizado avaliação nutricional e análise do prontuáriosobre o uso de medicamentos. A avaliação da sensibilidade gustativa foi realizada pelo teste de limite de percepção,ou seja, método rápido do tipo 3-Alternative Forced Choice para o grupo teste e controle. Observou-se que o limitede percepção dos gostos doce e salgado estão aumentados nos usuários de medicamentos antidepressivos quandocomparados ao grupo controle, apresentando diferença significante (p>0,05) entre os índices limiares dos grupos. Logo,notou-se que os usuários de medicamentos antidepressivos, pela determinação do índice limiar, possuem uma menorsensibilidade gustativa aos gostos doce e salgado


The use of antidepressant drugs has increased alarmingly in society, it is noteworthy that some drugs when usedchronically and / or associated with other drugs may result in changes in taste. The palate provides essential informationabout the food, avoiding, for example, the intake of food unfit for consumption. In this context, this study aimedto verify the taste sensitivity users of antidepressant medications, measuring the threshold index for sweet and saltytastes. The survey was conducted with 80 individuals, 40 users of antidepressant medications and other nonusers ofantidepressants. In the study group, we applied a structured sociodemographic and lifestyle questionnaire, conducteda nutritional assessment, and analyzed the medical records concerning medication use. The evaluation of sensitivitywas performed by the taste perception threshold test, i.e., the rapid method of type-3 Alternative Forced Choice forthe test and control group. It was observed that the perception of sweet and salty tastes limits are increased in usersof antidepressant drugs compared to the control group, showing significant difference between the threshold levels ofthe groups. Therefore, it was noted that users of antidepressant medications by determining the threshold index, have alower sensitivity to taste sweet and salty tastes


Subject(s)
Male , Female , Humans , Taste , Depression , Taste Perception , Antidepressive Agents , Candy , Nutrition Assessment
14.
Rev. bras. geriatr. gerontol ; 19(5): 797-808, Sept.-Oct. 2016. tab, graf
Article in English, Portuguese | LILACS | ID: biblio-829929

ABSTRACT

Abstract Objective: To compare the taste sensitivity of adults and elderly people, considering nutritional status, smoking and alcohol consumption. Method: Forty-six volunteers participated in the research, thirteen of whom were adult employees of a company from the food industry and thirty-three of whom were elderly residents of three Long-Term Care Facilities for the Elderly from the Vale do Taquari (Taquari Valley). They responded to a structured questionnaire about their socioeconomic data and use of medication, smoking and alcohol consumption, and underwent a nutritional evaluation and a taste sensitivity test. The taste sensitivity test was applied at three different concentrations for every flavor, with 4 drops dripped on the tongue of the volunteer, who described the level of perceived palatability, giving a score of 0-5. Data was analyzed through statistical analysis using the Statistical Package SPSS 20.0, considering a value of significance of p<0.05. Result: a reduction in the taste sensitivity of the elderly persons was noted for the sweet and sour solutions, in comparison with adults, as the majority of the elderly people demonstrated lower sensitivity scale scores for the citric acid solution in concentration 1 (p=0.004) and concentration 2 (p=0.049) and sucrose in concentration 3 (p=0.026). Conclusion: Elderly people had a lower perception of the sweet and sour flavors than adults. Moreover, nutritional status, gender, alcohol consumption, smoking and medication use were not significantly associated with the taste perception of the individuals evaluated. AU


Resumo Objetivo: Comparar a sensibilidade gustativa de indivíduos adultos e idosos e relacionar com o estado nutricional, tabagismo e consumo de álcool. Método: Participaram da pesquisa 46 voluntários, sendo 13 adultos funcionários de uma empresa do ramo de alimentação e 33 idosos residentes em três Instituições de Longa Permanência para Idosos do Vale do Taquari. Os mesmos foram submetidos a um questionário estruturado sobre dados socioeconômico e utilização de fármacos, tabagismo e consumo de álcool, avaliação nutricional e teste de sensibilidade gustativa. O teste de sensibilidade gustativa foi aplicado em três concentrações diferentes para cada sabor, sendo pingadas 4 gotas na língua do voluntário que referiu qual foi o grau de palatabilidade percebido, atribuindo um conceito de 0 a 5. Os dados foram analisados através do Pacote Estatístico SPSS 20.0, sendo considerados significativos valores de p<0,05. Resultado: Observou-se redução na sensibilidade gustativa dos idosos na solução azeda e doce, quando comparados aos adultos, visto que a maioria dos idosos estabeleceu conceitos menores na escala de sensibilidade para a solução de ácido cítrico na concentração 1 (p=0,004), na concentração 2 (p=0,049) e de sacarose na concentração 3 (p=0,026). Conclusão: Os idosos tiveram a percepção do sabor azedo e doce reduzida quando comparado aos adultos. Além disso, o estado nutricional, gênero, consumo de álcool, tabagismo e uso de medicações não tiveram associação significativa com a percepção do paladar nos indivíduos avaliados. AU


Subject(s)
Humans , Male , Female , Adult , Middle Aged , Aged , Aged, 80 and over , Adult , Aged , Aging , Taste Perception
15.
Rev. RENE ; 17(4): 483-489, jul.-ago. 2016.
Article in English, Portuguese | LILACS, BDENF | ID: biblio-835663

ABSTRACT

Avaliar a percepção sensorial de pacientes com Diabetes Mellitus tipo 2, por meio do teste de índicelimiar para o gosto doce. Métodos: estudo transversal, composto por 80 adultos de ambos os sexos, divididosem dois grupos: controle, composto por não diabéticos, e teste, formado por pacientes diabéticos. Avaliação dapercepção sensorial realizada pelo teste de sensibilidade para determinação do índice limiar. Testes conduzidosem cinco sessões, contendo as concentrações diferentes de sacarose. Análise estatística por meio do teste t,adotado p˂0,05. Resultados: ao comparar a média dos limiares para detecção do gosto doce entre diabéticos enão diabéticos foi notório que os diabéticos são menos sensíveis ao estímulo doce. Conclusão: indivíduos comDiabetes Mellitus 2 apresentam valor de índice limiar maior para o gosto doce, o que pode contribuir para oaumento do consumo de açúcar.


Objective: to evaluate the perception of patients with type 2 diabetes through the threshold index test for the sweet taste. Methods: a cross-sectional study with 80 adults of both genders, divided into two groups: control, composed of non-diabetics, and test, with diabetic patients. The evaluation of sensory perception held by the sensitivity test to determine the threshold index. The tests were conducted on five sections containing different concentrations of sucrose. Statistical analysis was held using the t test, adopted P<0.05. Results: when comparing the average of the thresholds to detect sweet taste between diabetics and non-diabetics, it was known that diabetics are less sensitive to sweet stimuli. Conclusion: individuals with Diabetes Mellitus 2 have higher threshold index value for the sweet taste, which may contribute to the increase in sugar consumption.


Subject(s)
Humans , Male , Female , Adult , Ageusia , Sensory Thresholds , Taste Perception
16.
Article in Korean | WPRIM | ID: wpr-186472

ABSTRACT

Mammals have 3 pairs of major salivary glands i.e., the parotid, submandibular, and sublingual glands. Saliva secretion of these glands is modulated by taste perception. Salivary glands are composed mainly of acinar and ductal cells. Primary saliva is secreted by acinar cells and modified during ductal flow. Recently, of the murine 35 bitter taste receptors, Tas2r108 was expressed at highest levels in the submandibular gland by qPCR. Further, Tas2r108-transfected cells respond to a range of bitter compounds, such as denatonium, quinine, colchicine, diphenidol, caffeine and dapson. The objective of the present study was to characterize the expression of Tas2r108 mRNA in acinar and/or ductal cells of the submandibular gland using in situ hybridization (ISH). Male 42-60 days old DBA2 mice were used in the study. Messenger RNAs were extracted from the submandibular gland for generating digoxigenin (DIG) labeled-cRNA probes. These probes were transcribed in anti-sense and sense orientation using T7 RNA polymerase. Dot blot hybridization was performed using DIG labeled-cRNA probes, in order to estimate integrity and optimal diluting concentration of these probes. Subsequently, ISH was performed on murine submandibular gland to detect Tas2r108 mRNA. Dot blot hybridization data demonstrated that Tas2r108 DIG labeled-cRNA anti-sense probes specifically detected Tas2r108 cDNA. ISH results showed that the anti-sense probes labeled acinar and ductal cells in the submandibular gland, whereas no staining was visible in sense controls. Interestingly, the Tas2r108 expression levels were higher in acinar than ductal cells. These results suggested that Tas2r108 might be more associated with primary saliva secretion than with ductal modification of saliva composition.


Subject(s)
Acinar Cells , Animals , Antisense Elements (Genetics) , Caffeine , Colchicine , Digoxigenin , DNA, Complementary , DNA-Directed RNA Polymerases , Humans , In Situ Hybridization , Male , Mammals , Mice , Quinine , RNA, Messenger , Saliva , Salivary Glands , Sublingual Gland , Submandibular Gland , Taste Perception
17.
Rev. Nutr. (Online) ; 28(2): 165-174, Mar.-Apr. 2015. tab, graf
Article in English | LILACS | ID: lil-742981

ABSTRACT

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority. .


OBJETIVO: Considerando que a pressão arterial elevada constitui um dos maiores fatores de risco para as doenças cardiovasculares e sua associação ao consumo elevado de sal, bem como o fato de as escolas serem considerados ambientes de excelência para fomentar a aquisição de bons hábitos alimentares e promover a saúde, o objetivo deste estudo foi avaliar o conteúdo de sal presente nas refeições escolares e a percepção dos consumidores sobre o sabor salgado. MÉTODOS: Foram recolhidas refeições nas cantinas das escolas, analisando-se todos os seus componentes (pão, sopa e prato principal). A quantificação de sal foi realizada com um medidor de sal portátil. Para a avaliar a percepção dos consumidores foi desenvolvido e aplicado um questionário aos alunos das escolas preparatórias e secundárias. RESULTADOS: Foram analisados 798 componentes de refeições. O pão apresentou o valor mais elevado de sal, com média de 1,35 g/100 g (SD=0.12). O conteúdo de sal nas sopas apresentou média de 0,72 g/100 g a 0,80 g/100 g (p=0,05) e, nos pratos principais, de 0,71 g/100 a 0,97 g/100 g (p=0,05). Em média, as refeições escolares disponibilizaram entre 2,83 e 3,82 g de sal por porção servida, o que representa de duas a cinco vezes mais em relação à dose diária recomendada para crianças e jovens. Para a maioria dos estudantes, o sabor das refeições foi percebido como sendo nem salgado nem insosso, o que parece demonstrar adaptação à intensidade/ quantidade de sal consumida. CONCLUSÃO: Escolhas alimentares saudáveis e adequadas só são possíveis se sustentadas por um ambiente que as facilite. Considerando o impacto que o consumo de sal tem na saúde, em particular nas doenças crônicas, a implementação de estratégias de redução de sal - nas indústrias, serviços de catering e restaurantes -, é imperativa, em particular direcionada para o público mais jovem. .


Subject(s)
Humans , Male , Female , Child, Preschool , Child , Adolescent , School Feeding , Sodium Chloride, Dietary/adverse effects , Taste Perception
18.
Rev. chil. nutr ; 42(1): 77-82, Mar. 2015. ilus
Article in Spanish | LILACS | ID: lil-745600

ABSTRACT

The consumption of non-caloric sweeteners is increasing in Chile being present in a wide variety of foods. The objective of this study was to evaluate the effect of distinct non-caloric sweeteners in the sensory qualities of orange juice as compared to sugar. The sweeteners selected were stevia, sucralose, saccharin and aspartame. These were added to natural juices in amounts equivalent to sugar in sweetness. Sensory analysis was performed with a group of youths of both sexes. An acceptability test was applied with an hedonic scale of 5 points evaluating aroma and flavor. The results indicate that the juice aroma is not affected by the use of sugar or sweeteners rated 3.5 to 3.7 (corresponding to "I like"). However, in the evaluation of flavor, significant differences were found, the best results corresponding to juice sweetened with sugar and sucralose (3,5 y 3,6 respectively).


El consumo de edulcorantes no calóricos es cada vez más masivo en nuestro país y están presentes en una gran variedad de alimentos. El objetivo de este estudio fue evaluar el efecto de edulcorantes no calóricos en la calidad sensorial de jugo de naranja, en comparación con el azúcar. Los edulcorantes seleccionados fueron estevia, sucralosa, sacarina y aspartamo. Se adicionaron a jugos naturales en cantidades equivalentes de dulzor respecto al azúcar. El análisis sensorial se realizó con un grupo de jóvenes de ambos sexos. Se aplicó una prueba de aceptabilidad con escala hedónica de 5 puntos, evaluando los parámetros de aroma y sabor. Los resultados indican que el aroma de los jugos no se ve afectado por la utilización de azúcar o edulcorantes, con calificación entre 3,5 a 3,7 (que corresponde a "me gusta"). Sin embargo, en la evaluación de sabor las muestras significativamente mejor evaluadas corresponden a jugos endulzados con azúcar y sucralosa (3,5 y 3,6 respectivamente).


Subject(s)
Sweetening Agents , Food Quality , Taste Perception , Fruit and Vegetable Juices , Sugars
19.
Rev. chil. nutr ; 41(4): 425-432, dic. 2014. graf, tab
Article in Spanish | LILACS | ID: lil-734787

ABSTRACT

Low glycemic index diets have been shown to improve glucose tolerance in healthy and diabetic people. However, it is necessary to diversify the diet with foods with low glycemic response. In this study, three partially substituted pasta made with semolina and flour legumes (12% Phaseolus vulgaris, Vigna sinensis 10%, 12% of Cajanus cajan) were formulated and its cooking quality, acceptability, glycemic index and glycemic load were assessed. We found that the incorporation of legumes impacts the cooking quality and sensory characteristics of the product, increasing cooking losses between 78% and 557%, and the content of soluble proteins between 14% and 32%. In relation to the sensory characteristics, increases in hardness and stickiness were observed, without altering the overall appreciation (9 on a scale of 0 to 10). An Improvement of on the nutritional quality was observed, increasing the protein content between 19% and 26%. The glycemic index value found for the three pasta formulations resemble the type of slow and intermediate carbohydrate absorption.


Dietas con índices glicémicos bajos han demostrado mejorar la tolerancia a la glucosa en personas sanas y diabéticas. Sin embargo, es necesario diversificar los alimentos con bajas respuestas glicémicas. En este estudio se formularon tres pastas de sémola parcialmente sustituidas con harina de leguminosas (12% Phaseolus vulgaris, 10% de Vigna sinensis, 12% de Cajanus cajan) y evaluaron la calidad de cocción, aceptabilidad, índice glicémico y carga glicémica de las mismas. Se encontró que la incorporación de leguminosas tiene impacto en la calidad de cocción y características sensoriales del producto, incrementando significativamente las pérdidas por cocción, entre un 78% y 557%, y el contenido de proteínas solubles, entre 14% y 32%. En relación a las características sensoriales, aumenta la dureza y pegajosidad del producto, sin modificar la apreciación general del mismo, 9 en una escala de 0 a 10. La calidad nutricional del producto mejora, toda vez que se incrementa entre 19% y 26% el contenido de la proteína. El valor de índice glicémico encontrado para las tres formulaciones de pastas, corresponden al tipo de carbohidratos de absorción lenta e intermedia.


Subject(s)
Humans , Food, Fortified , Food Quality , Glycemic Index , Pastas , Taste Perception , Fabaceae
20.
GED gastroenterol. endosc. dig ; 33(3): 102-105, jul.-set. 2014. ilus, tab
Article in Portuguese | LILACS | ID: lil-763835

ABSTRACT

Introdução: percepção do sabor do alimento ingerido pode ter importante papel na proteção do sistema digestivo. Objetivo: avaliar a capacidade de percepção dos sabores amargo, azedo, doce e neutro em pessoas normais. Método: foram estudados 46 indivíduos saudáveis, 22 homens e 24 mulheres com idades entre 23 e 71 anos, média de 45 anos. Cada sujeito deglutiu, em sequência aleatória, 5 mL de bolos líquidos com 4 sabores: amargo (chá de Peumus boldus), azedo (suco de limão diluído), doce (sacarose diluída) e neutro (água) na temperatura ambiente. Após cada deglutição, os participantes foram questionados sobre o sabor do líquido deglutido. Resultados: não houve diferença na frequência de acertos na identificação dos sabores (amargo: 80%, azedo: 85%, neutro: 89% e doce: 89%). Não houve diferenças relacionadas ao gênero na identificação dos sabores. Cinco indivíduos (25%) entre os jovens (23-39 anos) não identificaram o sabor azedo, o que aconteceu em 2 (8%) dos mais idosos (40-71 anos). Vinte e sete (59%) indivíduos identificaram todos os sabores, 13 (28%) não identificaram um sabor, 5 (11%) não identificaram dois sabores e um indivíduo (2%) não identificou 3 sabores. Conclusão: entre 80% e 90% dos sujeitos da população estudada foram capazes de identificar o gosto do líquido que deglutiu, mas 41% não identificou pelo menos um sabor entre os quatro avaliados.


Introduction: perception of the swallowed bolus taste may have an important role in the protection of the digestive tract. Objective: to evaluate the perception of bitter, sour, sweet and neutral tastes of a liquid bolus in normal individuals. Method: we studied 46 healthy subjects, 22 men and 24 women aged 23 to 71 years, mean 45 years. Each subject swallowed in a random sequence, 5 mL of a liquid bolus with four flavors: bitter (Peumus Boldus tea), sour (limon juice diluted), sweet (sucrose diluted) and neutral (water) all at room temperature. After each swallow the participants were asked about the taste of the liquid swallowed. Results: there was no difference in the frequency of the correct identification of flavors (bitter: 80%, sour: 85%, neutral: 89% and sweet: 89%). There was no gender difference in the flavor identification. Five (25%) of the younger subjects (20-39 years) did not identify the sour taste, what happen in 2 (8%) of older subjects (40-71 years). Twenty-seven (59%) individuals identified all flavors, 13 (28%) did not identify one flavor, 5 (11%) did not identify two flavors and only one individual (2%) did not identify three flavors. Conclusion: between 80% to 90% of the population studied was able to identify the taste of the liquid they swallowed, but 41% did not identify at least one flavor.


Subject(s)
Humans , Male , Female , Adult , Middle Aged , Aged , Taste , Taste Buds , Tongue , Taste Perception , Cross-Sectional Studies
SELECTION OF CITATIONS
SEARCH DETAIL