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Background: An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes. Objective: To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments. Design: A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff. Results: The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability. Discussion: Most products were perceived by the elderly participants as appealing and tasting good, and possible to include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow. Conclusions: It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.
Karin Wendin; Maria Biörklund-Helgesson; Kristina Andersson-Stefanovic; Anders Lareke; Olof Böök; Christina Skjöldebrand. Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people. Food & Nutrition Research 2021, 65, 1 .
AMA StyleKarin Wendin, Maria Biörklund-Helgesson, Kristina Andersson-Stefanovic, Anders Lareke, Olof Böök, Christina Skjöldebrand. Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people. Food & Nutrition Research. 2021; 65 ():1.
Chicago/Turabian StyleKarin Wendin; Maria Biörklund-Helgesson; Kristina Andersson-Stefanovic; Anders Lareke; Olof Böök; Christina Skjöldebrand. 2021. "Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people." Food & Nutrition Research 65, no. : 1.
The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers’ perceptions and acceptability of insects as food.
Karin Me Wendin; Maria E Nyberg. Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science 2021, 40, 67 -71.
AMA StyleKarin Me Wendin, Maria E Nyberg. Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science. 2021; 40 ():67-71.
Chicago/Turabian StyleKarin Me Wendin; Maria E Nyberg. 2021. "Factors influencing consumer perception and acceptability of insect-based foods." Current Opinion in Food Science 40, no. : 67-71.
There is currently renewed interest in foods based on ancient cereals because consumers often consider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers and in the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity. In this review, we attempt to summarise recent findings regarding the content of nutrients and bioactive compounds in ancient cereals and their potential impact on human health in comparison with modern varieties. A literature review was conducted by collecting, evaluating and analysing data from publications in peer-reviewed scientific journals written in English language. As indicated in several studies, ancient cereal varieties might have beneficial nutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cereals have the potential to contribute to the improved sustainability and resilience of cropping systems. In addition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity, which has become a priority in environmental and organic farming circles. In conclusion, due to their unique nutritional value and phytochemical profile as well as their sensory characteristics, there is good potential for ancient cereals and associated products to become a part of a healthy diet.
Galia Zamaratskaia; Karin Gerhardt; Karin Wendin. Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends in Food Science & Technology 2020, 107, 114 -123.
AMA StyleGalia Zamaratskaia, Karin Gerhardt, Karin Wendin. Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends in Food Science & Technology. 2020; 107 ():114-123.
Chicago/Turabian StyleGalia Zamaratskaia; Karin Gerhardt; Karin Wendin. 2020. "Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption." Trends in Food Science & Technology 107, no. : 114-123.
The demand for vegetarian food is increasing and seaweeds are promising raw materials with interesting nutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedish consumers regarding seaweed as food and study differences and similarities between different consumer groups. Data from 120 adult consumers showed an overall positive attitude. More young men than women preferred seaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a food store and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread and dishes.
K. Wendin; I. Undeland. Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study. International Journal of Gastronomy and Food Science 2020, 22, 100265 .
AMA StyleK. Wendin, I. Undeland. Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study. International Journal of Gastronomy and Food Science. 2020; 22 ():100265.
Chicago/Turabian StyleK. Wendin; I. Undeland. 2020. "Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study." International Journal of Gastronomy and Food Science 22, no. : 100265.
Interest in eating insects has increased in Western countries; however, substantial challenges exist regarding acceptability and cultural ideas. Researchers have widely studied the acceptance of eating insects, but few studies have focused on children's thoughts. The aim of this study is to explore young children's perceptions about eating insects and how this insight might help understanding of ways to increase the willingness to eat insects. Three focus group interviews were conducted with children aged 4–5 years in a public preschool in Sweden. Each focus group consisted of four to five children; in total 13 (eight girls and five boys) participated. In exploring their perceptions of eating insects, the children were balancing between fantasy and reality, and between curiosity and fear, showing many, sometimes contradictory, emotions and relationships to insects as food. The children expressed a clear normative picture of what was considered food, illustrated by ideas about insects being something that are not allowed to eat. They were also concerned about whether the insect was dead before being eaten. Using children's fantasy and curiosity for new things, experimenting with insect‐based products and ingredients in well‐known dishes and contexts, and discussing different ways of eating them, acceptance of eating insects might increase.
Maria Nyberg; Viktoria Olsson; Karin Wendin. ‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects. International Journal of Consumer Studies 2020, 45, 248 -258.
AMA StyleMaria Nyberg, Viktoria Olsson, Karin Wendin. ‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects. International Journal of Consumer Studies. 2020; 45 (2):248-258.
Chicago/Turabian StyleMaria Nyberg; Viktoria Olsson; Karin Wendin. 2020. "‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects." International Journal of Consumer Studies 45, no. 2: 248-258.
To increase the acceptability of insects as food in Western culture, it is essential to develop attractive, high-quality food products. Higher acceptability of insect-based food has been shown if the insects are “invisible”. Mincing or chopping the insect material could be a first processing step to reduce the visibility of the insects. In this work, we processed yellow mealworms by using traditional food techniques: chopping, mixing and heat treatment in a retort. The results show that all factors in the experimental design (particle size, oil content, salt content and antioxidant) influenced the products to a larger extent than the storage time. The results, measured by sensory analysis, TBAR values (Thiobarbituric acid reactive substances), colourimetry and viscosity, show clearly that the food products packaged in TRC (Tetra recart cartons) 200 packages and processed in a retort stayed stable during a storage time of 6 months at room temperature.
Karin Wendin; Lennart Mårtensson; Henric Djerf; Maud Langton. Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content. Foods 2020, 9, 791 .
AMA StyleKarin Wendin, Lennart Mårtensson, Henric Djerf, Maud Langton. Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content. Foods. 2020; 9 (6):791.
Chicago/Turabian StyleKarin Wendin; Lennart Mårtensson; Henric Djerf; Maud Langton. 2020. "Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content." Foods 9, no. 6: 791.
Interest in heritage cereals is increasing among consumers, bakeries and farmers, and the trends point towards the local production of crops and connect to sustainability. The most known variety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals have shown a higher resilience than modern varieties and have the potential to supply the market with alternative products that have an attractive cultural background. Delicious and nutritious products based on heritages cereals have a growing market potential. Consumers’ attitudes and preferences to different products are affected by factors such as age, gender and education. The aim of this study was to investigate and analyse different consumer groups’ awareness, attitudes and preferences toward heritage cereals. The number of respondents who participated in this study and answered the web-based questionnaire was 434. It can be concluded that most consumers are aware of heritage cereals. Geographic background had an influence, while academic background did not. Bread and pasta are the most consumed products and are regarded as the most popular future products to be based on heritage cereals. The most essential factors in bread are taste and flavour, followed by freshness and texture. The origin of the cereal and its health aspects are important; women are more concerned about the origin than men, while older consumers are more concerned about health. Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
Karin Wendin; Arwa Mustafa; Tove Ortman; Karin Gerhardt. Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals. Foods 2020, 9, 742 .
AMA StyleKarin Wendin, Arwa Mustafa, Tove Ortman, Karin Gerhardt. Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals. Foods. 2020; 9 (6):742.
Chicago/Turabian StyleKarin Wendin; Arwa Mustafa; Tove Ortman; Karin Gerhardt. 2020. "Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals." Foods 9, no. 6: 742.
The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, injury, or aging, individuals may experience difficulties in this process. These difficulties often lead to dysphagia, which is associated with malnutrition. Thus, it is of importance to find solutions and strategies to enable food intake. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge regarding how subsequent food intake is impacted is lacking. The aim of this study was to clarify whether sour and/or carbonated foods and drinks had subsequent impacts on swallowing function. Twelve healthy participants evaluated eleven foods and drinks in terms of their ability to increase saliva production and ease the swallowing of subsequent food. Results showed that sourness and carbonation had positive impacts on saliva secretion and swallowing. No correlation was found between the pH/sourness of the foods and the ease of swallowing them. It was concluded that the ingestion of cherry tomatoes, natural yoghurt, and, in particular, citrus juice made swallowing of a neutral cracker easier. These results may be used to increase food intake among dysphagia patients.
Catherina Bozorgi; Celina Holleufer; Karin Wendin. Saliva Secretion and Swallowing—The Impact of Different Types of Food and Drink on Subsequent Intake. Nutrients 2020, 12, 256 .
AMA StyleCatherina Bozorgi, Celina Holleufer, Karin Wendin. Saliva Secretion and Swallowing—The Impact of Different Types of Food and Drink on Subsequent Intake. Nutrients. 2020; 12 (1):256.
Chicago/Turabian StyleCatherina Bozorgi; Celina Holleufer; Karin Wendin. 2020. "Saliva Secretion and Swallowing—The Impact of Different Types of Food and Drink on Subsequent Intake." Nutrients 12, no. 1: 256.
The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing.
Karin Höijer; Caroline Lindö; Arwa Mustafa; Maria Nyberg; Viktoria Olsson; Elisabet Rothenberg; Hanna Sepp; Karin Wendin. Health and Sustainability in Public Meals—An Explorative Review. International Journal of Environmental Research and Public Health 2020, 17, 621 .
AMA StyleKarin Höijer, Caroline Lindö, Arwa Mustafa, Maria Nyberg, Viktoria Olsson, Elisabet Rothenberg, Hanna Sepp, Karin Wendin. Health and Sustainability in Public Meals—An Explorative Review. International Journal of Environmental Research and Public Health. 2020; 17 (2):621.
Chicago/Turabian StyleKarin Höijer; Caroline Lindö; Arwa Mustafa; Maria Nyberg; Viktoria Olsson; Elisabet Rothenberg; Hanna Sepp; Karin Wendin. 2020. "Health and Sustainability in Public Meals—An Explorative Review." International Journal of Environmental Research and Public Health 17, no. 2: 621.
Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking.
Anne Normann; Magnus Röding; Karin Wendin. Sustainable Fruit Consumption: The Influence of Color, Shape and Damage on Consumer Sensory Perception and Liking of Different Apples. Sustainability 2019, 11, 4626 .
AMA StyleAnne Normann, Magnus Röding, Karin Wendin. Sustainable Fruit Consumption: The Influence of Color, Shape and Damage on Consumer Sensory Perception and Liking of Different Apples. Sustainability. 2019; 11 (17):4626.
Chicago/Turabian StyleAnne Normann; Magnus Röding; Karin Wendin. 2019. "Sustainable Fruit Consumption: The Influence of Color, Shape and Damage on Consumer Sensory Perception and Liking of Different Apples." Sustainability 11, no. 17: 4626.
The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.
Karin Wendin; Viktoria Olsson; Maud Langton. Mealworms as Food Ingredient-Sensory Investigation of a Model System. Foods 2019, 8, 319 .
AMA StyleKarin Wendin, Viktoria Olsson, Maud Langton. Mealworms as Food Ingredient-Sensory Investigation of a Model System. Foods. 2019; 8 (8):319.
Chicago/Turabian StyleKarin Wendin; Viktoria Olsson; Maud Langton. 2019. "Mealworms as Food Ingredient-Sensory Investigation of a Model System." Foods 8, no. 8: 319.
In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
K. Wendin; P.A. Egan; V. Olsson; S. Forsberg; A. Nilsson; Johan Stenberg. Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics. International Journal of Gastronomy and Food Science 2019, 16, 100151 .
AMA StyleK. Wendin, P.A. Egan, V. Olsson, S. Forsberg, A. Nilsson, Johan Stenberg. Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics. International Journal of Gastronomy and Food Science. 2019; 16 ():100151.
Chicago/Turabian StyleK. Wendin; P.A. Egan; V. Olsson; S. Forsberg; A. Nilsson; Johan Stenberg. 2019. "Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics." International Journal of Gastronomy and Food Science 16, no. : 100151.
In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.
Mohammed Elhassan; Karin Wendin; Viktoria Olsson; Maud Langton. Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods 2019, 8, 95 .
AMA StyleMohammed Elhassan, Karin Wendin, Viktoria Olsson, Maud Langton. Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods. 2019; 8 (3):95.
Chicago/Turabian StyleMohammed Elhassan; Karin Wendin; Viktoria Olsson; Maud Langton. 2019. "Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts." Foods 8, no. 3: 95.
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.
Viktoria Olsson; Andreas Håkansson; Jeanette Purhagen; Karin Wendin. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. Foods 2018, 7, 9 .
AMA StyleViktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Wendin. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. Foods. 2018; 7 (1):9.
Chicago/Turabian StyleViktoria Olsson; Andreas Håkansson; Jeanette Purhagen; Karin Wendin. 2018. "The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise." Foods 7, no. 1: 9.
Berries contain bioactive compounds that may affect children’s cognitive function positively, while hunger and thirst during lessons before lunch affect academic performance negatively. This pilot study addresses methodological challenges in studying if a berry smoothie, offered to schoolchildren as a mid-morning beverage, affects academic performance. The objective was to investigate if a cross-over design can be used to study these effects in a school setting. Therefore, in order to investigate assay sensitivity, 236 Swedish children aged 10–12 years were administered either a berry smoothie (active) or a fruit-based control beverage after their mid-morning break. Both beverages provided 5% of child daily energy intake. In total, 91% of participants completed the study. Academic performance was assessed using the d2 test of attention. Statistical analyses were performed using the Wilcoxon signed rank test in StatXact v 10.3. The results showed that the children consumed less of the active berry smoothie than the control (154 g vs. 246 g). Both beverages increased attention span and concentration significantly (p = 0.000). However, as there was no significant difference (p = 0.938) in the magnitude of this effect between the active and control beverages, the assay sensitivity of the study design was not proven. The effect of the beverages on academic performance was attributed the supplementation of water and energy. Despite careful design, the active smoothie was less accepted than the control. This could be explained by un-familiar sensory characteristics and peer influence, stressing the importance of sensory similarity and challenges to perform a study in school settings. The employed cross-over design did not reveal any effects of bioactive compound consumption on academic performance. In future studies, the experimental set up should be modified or replaced by e.g. the parallel study design, in order to provide conclusive results.
Ulla Rosander; Kimmo Rumpunen; Viktoria Olsson; Mikael Åström; Pia Rosander; Karin Wendin. Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children’s performance in school. Food & Nutrition Research 2017, 61, 1409063 -1409063.
AMA StyleUlla Rosander, Kimmo Rumpunen, Viktoria Olsson, Mikael Åström, Pia Rosander, Karin Wendin. Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children’s performance in school. Food & Nutrition Research. 2017; 61 (1):1409063-1409063.
Chicago/Turabian StyleUlla Rosander; Kimmo Rumpunen; Viktoria Olsson; Mikael Åström; Pia Rosander; Karin Wendin. 2017. "Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children’s performance in school." Food & Nutrition Research 61, no. 1: 1409063-1409063.