Low-Acrylamide French Fry Acceptance: A Pilot Study.

Concern about the safety of acrylamide in french fries led to the identification of potato varieties low in the acrylamide precursors asparagine and reducing sugars that vary with variety, nitrogen (N) fertilizer applications, and other factors, but produce light-colored fries, which may not appeal to consumers. New potato varieties shown to produce low-acrylamide fries, AF4296-3 and Easton, and an industry-standard variety, Russet Burbank, were fertilized at four N application rates (0, 112, 224, and 336 kg N/ha) in a 3 × 4 factorial design. Potato tubers from each of the 12 variety X fertilizer factorial combinations were processed into fries. French fries made from Easton and AF4296-3 potatoes fertilized with the lower N levels were less red (lower CIE a* ) and yellow (higher b* ) than Russet Burbank fries after frying. Forty-seven consumers rated the 12 samples (potato variety X N fertilizer rate) on a 9-point hedonic scale. Aroma, taste, and texture hedonic scores did not differ among samples. The mean hedonic color score for the Russet Burbank fries fertilized with 224 kg/ha (7.4) was significantly higher (P ≤ 0.05) than those for the AF4296-3 with 224 kg/ha N and Easton and 336 kg/ha N fries. After consumers were informed of the acrylamide content of fries relative to commercial products, the overall liking and purchase intent for Russet Burbank fries decreased. Education may be needed to inform consumers about the merits of whiter french fry color as a trade-off for reduced exposure to acrylamide, which is a probable dietary carcinogen. PRACTICAL APPLICATION: New potato varieties have lower concentrations of the compounds that form acrylamide during cooking. These varieties tend to brown less during frying than do common potatoes, resulting in lighter-colored and less golden-colored french fries. Consumer education may be needed to counteract potential consumer rejection of the fries made from these new varieties with information about the lower acrylamide content and increased safety of these foods.

Whole Grain Muffin Acceptance by Young Adults.

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed.

Perceived Barriers to Increased Whole Grain Consumption by Older Adults in Long-Term Care.

Many older adults fail to consume adequate amounts of dietary fiber from food sources, including whole grains. Little information is available about consumption of dietary fiber and whole grains by residents of long-term care facilities. Surveys were mailed to 3,000 randomly selected US members of the Academy of Nutrition and Dietetics who worked in practice groups related to elder care. Net response rate was 22.7% (n = 681). Cost was a barrier to whole grain use for 27.1% of respondents, followed by dietary needs (22.1%), contracts in place (20.3%), and overall nutritional content (20.1%). Over 75% of respondents stated their patients require dietary fiber supplementation. Nutrition professionals most frequently (23.6%) reported spending $11-20 monthly per patient on dietary fiber supplements. Although a majority of facilities served whole grain foods daily, 89.5% of respondents would like to serve more whole grains. Ready-to-eat cereals, bread, bagels, and hot cereals were the most common whole grain products served at the facilities where survey respondents worked. An economic analysis of the benefits of increased consumption of whole grains and other high-fiber foods versus the use of laxative supplements may be helpful to administrators of long-term care facilities.

Algae as nutritional and functional food sources: revisiting our understanding.

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.

Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit.

Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the principal components of the WGs and their proportions, whereas WG-food definitions describe the quantity of WGs present in food. In the United States, widespread agreement exists on the main parts of a definition for a WG, with a definition for a WG food still in its early stages; a standard definition that has been universally accepted does not exist. Furthermore, nutrition policy advises consumers to eat WGs for at least one-half of their total grain intake (2010 and 2015 Dietary Guidelines for Americans), but confusion exists over which foods are considered WGs and how much is needed to achieve health benefits. In December 2014, a workshop sponsored by the subcommittee on collaborative process of the US Government's Interagency Committee on Human Nutrition Research convened in Washington, DC, and recognized WG definitions as a key nutrition and public health-related issue that could benefit from further collaboration. As a follow-up to that meeting, an interdisciplinary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon, to help resolve the issue. This article summarizes the main opportunities and challenges that were identified during the meeting for defining WGs and WG foods internationally. Definitions of WGs and WG foods that are uniformly adopted by research, food industry, consumer, and public health communities are needed to enable comparison of research results across populations.

Control of lipid oxidation in extruded salmon jerky snacks.

A shelf-life study was conducted to evaluate the effect of antioxidants on oxidative stability of extruded jerky-style salmon snacks. Deterioration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) due to lipid oxidation is a major concern for this healthy snack. A control jerky with no added antioxidants and 4 jerkies with antioxidants (rosemary, mixed tocopherols, tertiary butylhydroquinone, and ascorbyl palmitate) added as 0.02% of the lipid content were extruded in duplicate in a Coperion ZSK-25 twin screw extruder. Salmon jerkies from each formulation were placed in 3 mil barrier pouches, flushed with nitrogen, and stored at 35 °C and 75% relative humidity. Lipid oxidation was evaluated as by peroxide value and malonaldehyde content. Other chemical analyses included total fatty acid composition, lipid content, moisture, water activity, pH, and salt. Astaxanthin and CIE L*, a*, b* color were also analyzed at 4-wk intervals. Rosemary inhibited peroxide formation better than did other antioxidants at week 8; no treatment inhibited malonaldehyde levels. All jerkies had lower astaxanthin levels after 8 wk, but rosemary-treated jerky had higher pigment concentrations than did the control at weeks 4 and 8. Protection of omega-3 lipids in these extruded jerkies must be improved to offer consumers a convenient source of these healthful lipids. Practical Application: Salmon flesh can be extruded to produce a jerky that provides 410 mg of omega-3 lipids per serving. Natural antioxidants such as rosemary should be added at levels over 0.02% of the lipid content to help control lipid oxidation. Astaxanthin and CIE a* values correlated well with lipid stability and could be used to monitor quality during storage if initial values are known.

Characteristics of formed Atlantic salmon jerky.

UNLABELLED: Smoked salmon (Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added-value foods from this by-product. Brining was compared with dry salting for the production of formed salmon jerky-style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted samples had higher salt concentrations and required less force to break using a TA-XT2 Texture Analyzer. Brined samples contained more fat and were darker, redder and more yellow than the salted samples. Processing concentrated omega-3 fatty acids compared with raw salmon, and the brined jerky had the highest omega-3 fatty acid content. A panel of 57 consumers liked the appearance and aroma of both samples equally (approximately 6.7 for appearance and 6.3 for aroma on the 9-point hedonic scale. Higher acceptability scores for taste, texture, and overall quality were given to the brined product (6.7 to 6.9 against 6.2 to 6.3). PRACTICAL APPLICATION: Salmon trim from smoking facilities can be utilized to produce a jerky that is a good source of omega-3 fatty acids, simultaneously adding value and reducing the waste stream.

Potatoes and human health.

The potato (Solanum tuberosum L.) tuber follows only rice and wheat in world importance as a food crop for human consumption. Cultivated potatoes have spread from the Andes of South America where they originated to 160 countries around the world. Consumption of fresh potatoes has declined while processed products have increased in popularity. As the potato becomes a staple in the diets of an increasing number of humans, small differences in potato nutritional composition will have major impacts on population health. The potato is a carbohydrate-rich, energy-providing food with little fat. Potato protein content is fairly low but has an excellent biological value of 90-100. Potatoes are particularly high in vitamin C and are a good source of several B vitamins and potassium. The skins provide substantial dietary fiber. Many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing. This review will examine the nutrient and bioactive compounds in potatoes and their impact on human health.