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Social interventions such as psychoeducation, in conjunction with appropriate antipsychotic medications, positively impact schizophrenic patients’ recovery. The aim of this 12-week study was to compare standard Indonesian mental healthcare for schizophrenia with psychoeducation-enriched care for family members, investigating both family and patient parameters. Sixty-four family participants meeting pre-set criteria were recruited from various online Indonesian community forums, social media, seminars/gathering events, and inpatient visits. Each family member was the main care provider for one patient with a schizophrenia diagnosis. Family participants were randomly allocated to one of two groups (control or intervention); both groups received equal personal time and attention from staff but the control group lacked the specific psychoeducational aspect of the intervention. In comparison with the control group, pre- and post-evaluation revealed significant positive effects in the intervention group for illness perception (F(ave) = 124.85; d(ave) = 2.72) and expressed emotion (OR(ave) = 0.39) among family members. For the patients, there was a significant positive effect on medication adherence (F(1, 62) = 21.54; p< 0.001, d(intervention) = 1.31) if their family members were in the intervention group. Partial least-squares path modeling revealed that low expressed emotion in family members was positively correlated with high medication adherence (β = −0.718; p< 0.001) in patients. This study provides evidence for the patient and family benefits of family psychoeducation on schizophrenia in a diverse Indonesian population.
Watari Budiono; Kevin Kantono; Franciscus Kristianto; Christina Avanti; Fauna Herawati. Psychoeducation Improved Illness Perception and Expressed Emotion of Family Caregivers of Patients with Schizophrenia. International Journal of Environmental Research and Public Health 2021, 18, 7522 .
AMA StyleWatari Budiono, Kevin Kantono, Franciscus Kristianto, Christina Avanti, Fauna Herawati. Psychoeducation Improved Illness Perception and Expressed Emotion of Family Caregivers of Patients with Schizophrenia. International Journal of Environmental Research and Public Health. 2021; 18 (14):7522.
Chicago/Turabian StyleWatari Budiono; Kevin Kantono; Franciscus Kristianto; Christina Avanti; Fauna Herawati. 2021. "Psychoeducation Improved Illness Perception and Expressed Emotion of Family Caregivers of Patients with Schizophrenia." International Journal of Environmental Research and Public Health 18, no. 14: 7522.
The purpose of this study was to investigate the perception of in-vitro meat (IVM) among New Zealand consumers and to understand their purchase and consumption behaviour using the Theory of Planned Behaviour framework developed in this study. An online survey questionnaire was created using the Qualtrics software to understand the perception of IVM, based on the conceptual framework. Participants (n = 206) were recruited in this survey, and the data collected were subjected to PLS-PM analysis. The conceptual framework was tested for validity, and Goodness of fit (GoF). The internal validity was assessed using Cronbach’s alpha, KMO value, inter-item correlation values (β-coefficients) and p-values. The findings suggest that variables such as environment and sustainability, health and safety, as well as current purchase and consumption behaviour have a strong relationship and a robust effect on IVM purchase and consumption behaviour. Consumers’ cultural beliefs had minimal influence on IVM purchase likelihood. Results in this study also indicated that most New Zealand consumers had neutral opinions in terms of engaging with IVM.
Maya Malavalli; Nazimah Hamid; Kevin Kantono; Ye Liu; Ali Seyfoddin. Consumers’ Perception of In-Vitro Meat in New Zealand Using the Theory of Planned Behaviour Model. Sustainability 2021, 13, 7430 .
AMA StyleMaya Malavalli, Nazimah Hamid, Kevin Kantono, Ye Liu, Ali Seyfoddin. Consumers’ Perception of In-Vitro Meat in New Zealand Using the Theory of Planned Behaviour Model. Sustainability. 2021; 13 (13):7430.
Chicago/Turabian StyleMaya Malavalli; Nazimah Hamid; Kevin Kantono; Ye Liu; Ali Seyfoddin. 2021. "Consumers’ Perception of In-Vitro Meat in New Zealand Using the Theory of Planned Behaviour Model." Sustainability 13, no. 13: 7430.
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.
Kevin Kantono; Nazimah Hamid; Diksha Chadha; Qianli Ma; Indrawati Oey; Mustafa Farouk. Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods 2021, 10, 1148 .
AMA StyleKevin Kantono, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey, Mustafa Farouk. Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods. 2021; 10 (5):1148.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Diksha Chadha; Qianli Ma; Indrawati Oey; Mustafa Farouk. 2021. "Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat." Foods 10, no. 5: 1148.
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.
Kevin Kantono; Nazimah Hamid; Indrawati Oey; Yan Chao Wu; Qianli Ma; Mustafa Farouk; Diksha Chanda. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods 2020, 9, 1444 .
AMA StyleKevin Kantono, Nazimah Hamid, Indrawati Oey, Yan Chao Wu, Qianli Ma, Mustafa Farouk, Diksha Chanda. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods. 2020; 9 (10):1444.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Indrawati Oey; Yan Chao Wu; Qianli Ma; Mustafa Farouk; Diksha Chanda. 2020. "Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts." Foods 9, no. 10: 1444.
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.
Mansi Limbad; Noemi Gutierrez Maddox; Nazimah Hamid; Kevin Kantono. Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. Foods 2020, 9, 1165 .
AMA StyleMansi Limbad, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono. Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. Foods. 2020; 9 (9):1165.
Chicago/Turabian StyleMansi Limbad; Noemi Gutierrez Maddox; Nazimah Hamid; Kevin Kantono. 2020. "Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter." Foods 9, no. 9: 1165.
This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.
Qianli Ma; Nazimah Hamid; Indrawati Oey; Kevin Kantono; Mustafa Farouk. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules 2020, 25, 1 .
AMA StyleQianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono, Mustafa Farouk. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules. 2020; 25 (11):1.
Chicago/Turabian StyleQianli Ma; Nazimah Hamid; Indrawati Oey; Kevin Kantono; Mustafa Farouk. 2020. "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts." Molecules 25, no. 11: 1.
Listening to specific soundscapes can influence multisensory flavour perception. In the present study, changes in people's perception of the flavour of ice-cream were tracked over time as they listened to a café soundscape, and when this soundscape was overlaid with either bird, machine, or forest soundscapes. In addition, emotions and electrophysiological measures were recorded in order to help understand any changes in taste/flavour perception. The results of Temporal Dominance of Sensation (TDS) analysis revealed that cocoa was dominant early in the consumption episode while listening to the control café soundscape. Sweetness and creaminess were dominant at the start of the consumption episode while listening to the café-forest soundscape. Creaminess was dominant at the start of the consumption episode while listening to the café-bird soundscape. Bitterness was perceived at the end of the consumption period while listening to the café control and café-machine soundscapes. These findings demonstrate the crossmodal influence of audition on perception in the chemical senses. As expected, negative emotions were significantly higher when listening to the machine soundscape, while positive emotions were significantly higher when listening to café-forest and café-bird soundscapes. Evaluating ice-cream while listening to the café-machine soundscape evoked negative emotions associated with bitterness and creaminess, that were also associated with increased heart rate (HR) and respiration rate (RESP). When listening to the café-forest soundscape, ice-cream was associated with sweetness, and positive emotions (e.g., love, satisfaction, happiness, amusement and enjoyment). This might have led to increased blood volume pulse (BVP) amplitude, which is itself indicative of a relaxed state. Enhancing eating experiences by means of atmospheric soundscapes that are designed specifically to accentuate specific aspects of multisensory taste/flavour perception is currently an area of interest in the food sciences literature and will likely lead to future commercial applications.
Yun Xu; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Stephen Reay; Guillaume Martinez; Charles Spence. Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures. Food Research International 2019, 125, 108564 .
AMA StyleYun Xu, Nazimah Hamid, Daniel Shepherd, Kevin Kantono, Stephen Reay, Guillaume Martinez, Charles Spence. Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures. Food Research International. 2019; 125 ():108564.
Chicago/Turabian StyleYun Xu; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Stephen Reay; Guillaume Martinez; Charles Spence. 2019. "Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures." Food Research International 125, no. : 108564.
More people working at offices are choosing to eat meals at their desks, making "desktop dining" an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre- and post-eating), and appetite (before and after both work and control sessions). The findings showed that consuming food while working on a computer significantly increased stress but had no influence on energy intake compared to the control condition. However, post-eating hunger levels were significantly higher in the work condition compared to the control condition. As expected, satiety levels decreased significantly from pre- to post-eating for both work and control conditions. In addition, no significant relationship was observed between restrained eating behavior and energy intake in both work and control conditions. These results suggest that eating while working affected satiety of normal weight participants, as indicated by the significant difference in post-meal satiety levels between work and control conditions.
Lily Ding; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Feng Ding. How is Satiety Affected When Consuming Food While Working on A Computer? Nutrients 2019, 11, 1545 .
AMA StyleLily Ding, Nazimah Hamid, Daniel Shepherd, Kevin Kantono, Feng Ding. How is Satiety Affected When Consuming Food While Working on A Computer? Nutrients. 2019; 11 (7):1545.
Chicago/Turabian StyleLily Ding; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Feng Ding. 2019. "How is Satiety Affected When Consuming Food While Working on A Computer?" Nutrients 11, no. 7: 1545.
A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.
Yifeng Gao; Nazimah Hamid; Noemi Gutierrez-Maddox; Kevin Kantono; Eileen Kitundu. Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate. Foods 2019, 8, 214 .
AMA StyleYifeng Gao, Nazimah Hamid, Noemi Gutierrez-Maddox, Kevin Kantono, Eileen Kitundu. Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate. Foods. 2019; 8 (6):214.
Chicago/Turabian StyleYifeng Gao; Nazimah Hamid; Noemi Gutierrez-Maddox; Kevin Kantono; Eileen Kitundu. 2019. "Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate." Foods 8, no. 6: 214.
The eating context influences eating behaviour as well as the hedonic response to food. This study investigated temporal changes in the perceived flavour of chocolate ice cream when consumed in a laboratory, café, university study area, and a city bus stop, and further examined how emotion and electrophysiological measures were influenced by these environments. In this study, three measures were obtained from 160 participants. First, temporal changes in multisensory flavour perception after consuming chocolate ice cream in different environments were determined using the Temporal Dominance of Sensations (TDS). Second, participants’ emotional responses were measured after consuming ice cream using a check-all-that-apply (CATA) list of emotions. Finally, standard electrophysiological measures of heart rate (HR), blood volume pulse (BVP), and skin conductance (SC) were also obtained. When ice cream was consumed in the café, it was associated with positive emotions and a sweet taste/flavour. When consumed in the university study area, it was correlated with both positive and negative emotions, and cocoa and milky flavours. Consumption at the city bus stop was correlated with the most negative emotions, and with roasted and bitter tastes/flavours. The laboratory environment was only correlated with the attributes of ‘concentrating’ and creamy flavour. SC was significantly increased in the university study area as compared to the laboratory, and HR was significantly decreased in the university study area environment as compared to the bus stop. The evidence from this study therefore indicates that the eating context constitutes an important factor to consider when carrying out sensory testing as participants’ emotions, perceptions, and electrophysiological responses are influenced differently dependent upon the eating context.
Yun Xu; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Charles Spence. Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments. Food Quality and Preference 2019, 77, 191 -205.
AMA StyleYun Xu, Nazimah Hamid, Daniel Shepherd, Kevin Kantono, Charles Spence. Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments. Food Quality and Preference. 2019; 77 ():191-205.
Chicago/Turabian StyleYun Xu; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Charles Spence. 2019. "Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments." Food Quality and Preference 77, no. : 191-205.
Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. Additionally, affective ratings of the auditory stimuli were obtained using the Self-Assessment Manikin (SAM) in terms of their valence, arousal, and dominance. In total, 58 panellists rated the sounds and chocolate gelato in a sensory laboratory. The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. Meanwhile, sweetness was cited more in the early mastication period when listening to park and café sounds. The park sound was significantly higher in valence, while the bar sound was significantly higher in arousal. Dominance was significantly higher for the fast food restaurant, food court, and bar sound conditions. Intriguingly, the valence evoked by the pleasant park sound was positively correlated with the sweetness of the gelato. Meanwhile, the arousal associated with bar sounds was positively correlated with bitterness, roasted, and cocoa attributes. Taken together, these results clearly demonstrate that people’s perception of the flavour of gelato varied with the different real-world sounds used in this study.
Yi Hsuan Tiffany Lin; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Charles Spence; Lin. Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati. Foods 2019, 8, 124 .
AMA StyleYi Hsuan Tiffany Lin, Nazimah Hamid, Daniel Shepherd, Kevin Kantono, Charles Spence, Lin. Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati. Foods. 2019; 8 (4):124.
Chicago/Turabian StyleYi Hsuan Tiffany Lin; Nazimah Hamid; Daniel Shepherd; Kevin Kantono; Charles Spence; Lin. 2019. "Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati." Foods 8, no. 4: 124.
This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8–1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.
Kevin Kantono; Nazimah Hamid; Indrawati Oey; Shu Wang; Yun Xu; Qianli Ma; Farnaz Faridnia; Mustafa Farouk. Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. Food Research International 2019, 121, 1 -11.
AMA StyleKevin Kantono, Nazimah Hamid, Indrawati Oey, Shu Wang, Yun Xu, Qianli Ma, Farnaz Faridnia, Mustafa Farouk. Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. Food Research International. 2019; 121 ():1-11.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Indrawati Oey; Shu Wang; Yun Xu; Qianli Ma; Farnaz Faridnia; Mustafa Farouk. 2019. "Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing." Food Research International 121, no. : 1-11.
Research into the influence of auditory cues upon food perception has increased in the past decade. Mechanisms evoked to explain crossmodal interactions between the auditory and gustatory senses include attentional, emotional, and affective mediators. In this study, the Temporal Dominance of Sensations (TDS) method was utilised to document the changes in taste and flavour of chocolate gelato while participants listened to music. After each TDS trial, the participants rated their emotions using intensity scales. Additionally, electrophysiological measures including heart rate, respiration rate, and skin conductance were obtained. As anticipated, listening to liked music evoked positive emotions (enjoyment, happiness, love, and satisfaction), while disliked music elicited negative emotions (disappointment, and disgust). No significant difference in terms of respiration parameters were observed while listening to music differing in liking. When compared to neutral and liked music, listening to disliked music exhibited the greatest change in skin conductance. Additionally, neutrally liked music significantly decreased blood volume pulse amplitude, while listening to liked music significantly increased heart rate. Partial Least Square Regression (PLSR) analysis was employed to explore associations between electrophysiological and sensory measures. Skin conductance and cardiovascular measures were both linked to the perception of gelato. Partial Least Square Path Modelling (PLS-PM) was also utilised to investigate the relationships between the electrophysiological measures, subjective ratings of emotion, and perception. The PLS-PM model showed that changes in cardiac and skin conductance measures were correlated with subjectively-rated emotions. Furthermore, these self-reported emotions evoked by music were significantly correlated with flavour.
Kevin Kantono; Nazimah Hamid; Daniel Shepherd; Yi Hsuan Tiffany Lin; Selma Skiredj; B. Thomas Carr. Emotional and electrophysiological measures correlate to flavour perception in the presence of music. Physiology & Behavior 2018, 199, 154 -164.
AMA StyleKevin Kantono, Nazimah Hamid, Daniel Shepherd, Yi Hsuan Tiffany Lin, Selma Skiredj, B. Thomas Carr. Emotional and electrophysiological measures correlate to flavour perception in the presence of music. Physiology & Behavior. 2018; 199 ():154-164.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Daniel Shepherd; Yi Hsuan Tiffany Lin; Selma Skiredj; B. Thomas Carr. 2018. "Emotional and electrophysiological measures correlate to flavour perception in the presence of music." Physiology & Behavior 199, no. : 154-164.
This study highlights the effect of music upon flavour dynamics under three different environmental conditions (laboratory, immersive, and natural eating environment). Music valence, the pleasantness of three environments, as well as participants' affective state and emotional responses to chocolate gelato while listening to music, were all measured. The perception of chocolate gelato flavour across the different eating environments was measured using the Temporal Check All That Apply (TCATA) method under disliked, neutral, and liked music conditions, and a control (silent) condition. Citations in TCATA represent the number of panellist agreeing that a specific sensation or perception occurred at a specific time point. Results showed that cocoaness, sweetness, and milkiness were cited more in the natural eating environment than the laboratory setting, and bitterness and creaminess the least cited. The cited attributes in the immersive environment were similar to the natural eating environment. Liked and neutral music increased sweetness citations, whereas disliked music increased bitterness citations.
Kevin Kantono; Nazimah Hamid; Daniel Shepherd; Yi Hsuan Tiffany Lin; Charlotte Brard; Gianpaolo Grazioli; B. Thomas Carr. The effect of music on gelato perception in different eating contexts. Food Research International 2018, 113, 43 -56.
AMA StyleKevin Kantono, Nazimah Hamid, Daniel Shepherd, Yi Hsuan Tiffany Lin, Charlotte Brard, Gianpaolo Grazioli, B. Thomas Carr. The effect of music on gelato perception in different eating contexts. Food Research International. 2018; 113 ():43-56.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Daniel Shepherd; Yi Hsuan Tiffany Lin; Charlotte Brard; Gianpaolo Grazioli; B. Thomas Carr. 2018. "The effect of music on gelato perception in different eating contexts." Food Research International 113, no. : 43-56.
To explore understanding of a graphic equivalent to mandatory nutrition information tables. The horizontal bar graphic’s single number shows the percent content of the dominant nutrient, marked ‘Most’, contrasting with ‘Least’ at the origin. A separate bar for energy is expressed as percentage of 3,700 kJ, the energy in 100 g of fat. Six randomised table and equivalent graph images were shown to subjects who answered questions about the foods’ energy, dominant nutrient and percent content, and relative abundance of seven mandated nutrients. One trial tested 40 food science students, another 100 online Australasian consumers. Scores were compared by the Chi-square test. Liking of the two formats was compared by t-test. Correct online consumer responses were: energy – 18% (tables), 71% (graphics); dominant nutrient – 81%, 96%; percent dominant nutrient – 43%, 82%. All differences were highly significant. Relative abundance questions created a 7 nutrient x 6 food matrix (42 combinations) where tables were more accurately understood 14 times (3 significant) and graphics 28 times (12 significant). Responses in the student trial parallelled the consumer trial; differences were less marked but with similar statistical significances. Consumers liked the graphic more. The graphic format was more understandable than the table format, and would be useful in internet-based applications. The graphic format represents a huge advance in understanding of mandatory nutrient information.
Owen Young; Kevin Kantono; Martin Waiguny; Li-Fan Hung; Nazimah Hamid. A graphical equivalent to mandated nutrition information tables. British Food Journal 2018, 120, 777 -787.
AMA StyleOwen Young, Kevin Kantono, Martin Waiguny, Li-Fan Hung, Nazimah Hamid. A graphical equivalent to mandated nutrition information tables. British Food Journal. 2018; 120 (4):777-787.
Chicago/Turabian StyleOwen Young; Kevin Kantono; Martin Waiguny; Li-Fan Hung; Nazimah Hamid. 2018. "A graphical equivalent to mandated nutrition information tables." British Food Journal 120, no. 4: 777-787.
In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018 N/mm2 in the control sample to 0.046 N/mm2 in 45EM sample. All meat-containing samples had significantly higher elasticity than control (0.039 N/mm2). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition.
Tingting Liu; Nazimah Hamid; Kevin Kantono; Loveena Pereira; Mustafa Farouk; Scott O. Knowles. Effects of meat addition on pasta structure, nutrition and in vitro digestibility. Food Chemistry 2016, 213, 108 -114.
AMA StyleTingting Liu, Nazimah Hamid, Kevin Kantono, Loveena Pereira, Mustafa Farouk, Scott O. Knowles. Effects of meat addition on pasta structure, nutrition and in vitro digestibility. Food Chemistry. 2016; 213 ():108-114.
Chicago/Turabian StyleTingting Liu; Nazimah Hamid; Kevin Kantono; Loveena Pereira; Mustafa Farouk; Scott O. Knowles. 2016. "Effects of meat addition on pasta structure, nutrition and in vitro digestibility." Food Chemistry 213, no. : 108-114.
Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10–40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.
Tingting Liu; Nazimah Hamid; Michelle J. Y. Yoo; Kevin Kantono; Loveena Pereira; Mustafa Farouk; Scott O. Knowles. Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility. Journal of Food Science and Technology 2016, 53, 4033 -4042.
AMA StyleTingting Liu, Nazimah Hamid, Michelle J. Y. Yoo, Kevin Kantono, Loveena Pereira, Mustafa Farouk, Scott O. Knowles. Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility. Journal of Food Science and Technology. 2016; 53 (11):4033-4042.
Chicago/Turabian StyleTingting Liu; Nazimah Hamid; Michelle J. Y. Yoo; Kevin Kantono; Loveena Pereira; Mustafa Farouk; Scott O. Knowles. 2016. "Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility." Journal of Food Science and Technology 53, no. 11: 4033-4042.
Highlights•Pleasant audio and audiovisual stimuli can enhance food pleasantness.•A combined audio-visual stimulus can further enhance pleasantness and affective ratings.•Psychoacoustical and psychological measures were associated with gelati pleasantness.•Differences in pleasantness of gelati can be explained in terms of affective response. AbstractUnrelated auditory cues may alter gustatory and hedonic perceptions to food, but it is unclear whether similar effects will be observed with congruent eating-environment sounds. This is the first experimental work to demonstrate how different eating-environment sounds, varying in quality, may influence pleasantness of food samples. In this study, trained participants (n=90) were separated into two balanced groups. The first group provided temporal pleasantness measurements during consumption of three different chocolate gelati while listening to various eating-environment sounds, and a silent control condition. This procedure was followed using a second group though with the provision of pictures related to the eating-environment sounds. Both psychoacoustical and psychological measures of sound quality were associated with gelati pleasantness. Combined audiovisual cues further amplified pleasantness ratings compared to auditory cues only. The results are further explained in terms of the effects of mood and arousal on sensory perception. Findings from this study may assist in elucidating the real life implications of the effect of sounds on food pleasantness.
Kevin Kantono; Nazimah Hamid; Daniel Shepherd; Yi Hsuan Tiffany Lin; Svetlana Yakuncheva; Michelle J.Y. Yoo; Gianpaolo Grazioli; B. Thomas Carr. The influence of auditory and visual stimuli on the pleasantness of chocolate gelati. Food Quality and Preference 2016, 53, 9 -18.
AMA StyleKevin Kantono, Nazimah Hamid, Daniel Shepherd, Yi Hsuan Tiffany Lin, Svetlana Yakuncheva, Michelle J.Y. Yoo, Gianpaolo Grazioli, B. Thomas Carr. The influence of auditory and visual stimuli on the pleasantness of chocolate gelati. Food Quality and Preference. 2016; 53 ():9-18.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Daniel Shepherd; Yi Hsuan Tiffany Lin; Svetlana Yakuncheva; Michelle J.Y. Yoo; Gianpaolo Grazioli; B. Thomas Carr. 2016. "The influence of auditory and visual stimuli on the pleasantness of chocolate gelati." Food Quality and Preference 53, no. : 9-18.
This research aimed to gain better understanding on the effects of chilling and freezing prior to pulsed electric field processing (PEF) on volatile profile and sensory attributes of different cooked lamb muscles (i.e. shoulder, rib and loin). Lamb samples were treated at electric field strength of 1–1.4 kV·cm− 1, specific energy of 88–109 kJ·kg− 1, frequency of 90 Hz, pulse width of 20 μs and pulse number of 964. The results showed that prolonged storage time and frozen–thawed pretreatment led to significant increases in volatile compounds due to lipid and protein oxidation. PEF also resulted in significant changes of volatile compounds in different meat cuts. Temporal dominance of sensations (TDS) showed that both storage and PEF treatment affected the temporal flavor of meaty and oxidized flavor attributes. Particularly, longer storage period was associated with oxidized flavor, while PEF treated samples were associated with browned, juicy, livery, and meaty flavor attributes.
Qianli Ma; Nazimah Hamid; Indrawati Oey; Kevin Kantono; Farnaz Faridnia; Michelle Yoo; Mustafa Farouk. Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science & Emerging Technologies 2016, 37, 359 -374.
AMA StyleQianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono, Farnaz Faridnia, Michelle Yoo, Mustafa Farouk. Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science & Emerging Technologies. 2016; 37 ():359-374.
Chicago/Turabian StyleQianli Ma; Nazimah Hamid; Indrawati Oey; Kevin Kantono; Farnaz Faridnia; Michelle Yoo; Mustafa Farouk. 2016. "Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats." Innovative Food Science & Emerging Technologies 37, no. : 359-374.
This study investigated whether samples of pleasant, neutral and unpleasant music can impact food perception. To this end, the pleasantness of three different types of chocolate gelati (milk chocolate, dark chocolate and bittersweet chocolate) was determined using 50 participants exposed to silence (the reference condition) and three music samples differing in self-rated preference. To measure hedonic responses to the gelati samples, the Time Intensity method was utilized to derive the maximum intensity of pleasantness and the area under the Time Intensity pleasantness curve. The presence of non-preferred music significantly decreased the pleasantness ratings of all three types of chocolate gelati tested, while preferred music increased perceived pleasantness ratings of dark and bittersweet chocolate gelati, but not milk chocolate gelato. Time Intensity parameters for pleasantness ratings did not differ significantly across the three different types of chocolate gelati in the silent condition, suggesting that listening to the music influenced gelati pleasantness ratings. This study demonstrated that the pleasantness of gelati changed with music valence. The findings echo previous studies emphasizing the importance of crossmodal effects between music and food perception.
Kevin Kantono; Nazimah Hamid; Daniel Shepherd; Michelle J. Y. Yoo; B. Thomas Carr; Gianpaolo Grazioli. The effect of background music on food pleasantness ratings. Psychology of Music 2016, 44, 1111 -1125.
AMA StyleKevin Kantono, Nazimah Hamid, Daniel Shepherd, Michelle J. Y. Yoo, B. Thomas Carr, Gianpaolo Grazioli. The effect of background music on food pleasantness ratings. Psychology of Music. 2016; 44 (5):1111-1125.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Daniel Shepherd; Michelle J. Y. Yoo; B. Thomas Carr; Gianpaolo Grazioli. 2016. "The effect of background music on food pleasantness ratings." Psychology of Music 44, no. 5: 1111-1125.