This page has only limited features, please log in for full access.
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.
China has experienced significant economic growth in recent decades, and this has accounted for an increase in meat consumption. Therefore, it is important to understand the underlying factors of consumers' perception and purchasing behaviour of lamb meat in China. This study adopts a conceptual framework, which includes expectations, perception, and purchase behaviour of red meat among Chinese consumers. A total of 31 questions were included in a self-administered questionnaire through an online platform, with 601 meat consumers who participated in this study. Results showed that Australian and New Zealand meat were perceived as having positive quality characteristics (e.g. natural, reliable) followed by Chinese local meat. Partial Least Squares Path Modelling (PLS-PM) further identified that the key drivers that influenced meat purchase were seasonality, purchase location, and consumer experience particularly in cooking methods used. Purchase point for Chinese consumers were equally weighed with butchers, supermarket, and traditional market as being the most common purchase locations. Unexpectedly, Chinese consumers were found to consume less meat in summer and more during winter. Purchase drivers included meat safety certification and the perceived health benefits of meat.
Kevin Kantono; Nazimah Hamid; Qianli Ma; Diksha Chadha; Indrawati Oey. Consumers' perception and purchase behaviour of meat in China. Meat Science 2021, 179, 108548 .
AMA StyleKevin Kantono, Nazimah Hamid, Qianli Ma, Diksha Chadha, Indrawati Oey. Consumers' perception and purchase behaviour of meat in China. Meat Science. 2021; 179 ():108548.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Qianli Ma; Diksha Chadha; Indrawati Oey. 2021. "Consumers' perception and purchase behaviour of meat in China." Meat Science 179, no. : 108548.
There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (knuckle, rump, topside, shoulder shank, loin and rib) were treated at electric field strengths 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. PEF had less effects on cooking loss when applied to frozen-thawed meat compared to chilled meat samples. PEF treatment of all chilled cuts at 0 and 7 days storage significantly decreased fatty acids. PEF treated chilled topside, knuckle, rump anf loin cuts stored for 7 days resulted in significantly increased amino acids content. PEF treatment of almost all frozen lamb cuts (except rib cut) that were stored for 7 days significantly increased TBARS value, decreased fatty acids, and increased amino acids content.
Kevin Kantono; Nazimah Hamid; Qianli Ma; Indrawati Oey; Mustafa Farouk. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. Food Research International 2021, 141, 110092 .
AMA StyleKevin Kantono, Nazimah Hamid, Qianli Ma, Indrawati Oey, Mustafa Farouk. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. Food Research International. 2021; 141 ():110092.
Chicago/Turabian StyleKevin Kantono; Nazimah Hamid; Qianli Ma; Indrawati Oey; Mustafa Farouk. 2021. "Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing." Food Research International 141, no. : 110092.
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.
Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).
Rahul Permal; Wee Leong Chang; Tony Chen; Brent Seale; Nazimah Hamid; Rothman Kam. Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation. Foods 2020, 9, 1187 .
AMA StyleRahul Permal, Wee Leong Chang, Tony Chen, Brent Seale, Nazimah Hamid, Rothman Kam. Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation. Foods. 2020; 9 (9):1187.
Chicago/Turabian StyleRahul Permal; Wee Leong Chang; Tony Chen; Brent Seale; Nazimah Hamid; Rothman Kam. 2020. "Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation." Foods 9, no. 9: 1187.
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.
This study aimed to investigate the effect of high‐pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready‐to‐drink Sabah Snake Grass juice during 36 days of storage. HPP treatment at (400 and 500) MPa significantly (p ≤ .05) reduced the microbial counts in the juice. In contrast, the pH and total soluble solid content were maintained during the HPP treatments. The HPP treatments resulted in a significantly higher amount of total phenolic content and antioxidant capacity than the untreated samples. However, the sensory quality of the juice subjected to (300 and 400) MPa was strongly preferred as compared to the juice subjected to the 500 MPa. In conclusion, the HPP treatment at 400 MPa was the most effective pressure treatment for processing Sabah Snake Grass juice. Practical applications High‐pressure processing (HPP) is a potential method for maintaining and extending the quality of Sabah Snake Grass juice. The treatment used in this study significantly reduced the microbial content of the juice. This study could be important for the food industry, as it provides a better understanding of how the quality of Sabah Snake Grass juice can significantly be improved using the HPP treatment.
Hambali Nor Hasni; Pei Chen Koh; Mohd Adzahan Noranizan; Putri Noor Faizah Megat Mohd Tahir; Azizah Mohamad; Naransa Limpot; Nazimah Hamid; Rana Muhammad Aadil. High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleHambali Nor Hasni, Pei Chen Koh, Mohd Adzahan Noranizan, Putri Noor Faizah Megat Mohd Tahir, Azizah Mohamad, Naransa Limpot, Nazimah Hamid, Rana Muhammad Aadil. High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice. Journal of Food Processing and Preservation. 2020; 44 (7):1.
Chicago/Turabian StyleHambali Nor Hasni; Pei Chen Koh; Mohd Adzahan Noranizan; Putri Noor Faizah Megat Mohd Tahir; Azizah Mohamad; Naransa Limpot; Nazimah Hamid; Rana Muhammad Aadil. 2020. "High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice." Journal of Food Processing and Preservation 44, no. 7: 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.
The production of commercial cold pressed avocado oil (CPAO) generates large quantity of organic wastes such as pomace, seeds, peels and wastewater. During the early harvest season, for every 1000 kg of avocado fruits processed, roughly 80 kg of oil is produced and wastewater accounted for the highest proportion (500 kg). Therefore, it is important to find an alternative application for this wastewater rather than its direct disposal into landfills. Proximate analysis, total phenolic content (TPC) and antioxidant assays were conducted on the avocado wastes. Avocado wastewater (AWW) was spray dried into powder at different temperatures from 110˚C to 160˚C, which concomitantly increased the TPC and antioxidant capacities of the AWW powder. The powder was further applied as a preservative in pork sausages and was found to be effective in preventing lipid oxidation.
Rahul Permal; Wee Leong Chang; Brent Seale; Nazimah Hamid; Rothman Kam. Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. Food Chemistry 2019, 306, 125635 .
AMA StyleRahul Permal, Wee Leong Chang, Brent Seale, Nazimah Hamid, Rothman Kam. Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. Food Chemistry. 2019; 306 ():125635.
Chicago/Turabian StyleRahul Permal; Wee Leong Chang; Brent Seale; Nazimah Hamid; Rothman Kam. 2019. "Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative." Food Chemistry 306, no. : 125635.
The effects of pulsed electric field (PEF) processing (0.66, 1.38 and 2.00 kV/cm, 50 Hz) with and without heat treatments (70, 80 and 90 °C for 15 min) on color, texture profile, 2-thiobarbituric acid reactive substances (TBARs) value, free amino acids (FFAs) and fatty acids (FAs) content of abalone muscle were studied. PEF treatments almost had no significant effects on the physical and chemical characteristics of heated and non-heated samples. Heat treatments significantly changed meat color, as well as increased toughness and elasticity, lipid oxidation, and free amino acids (FAAs) and saturated fatty acids (SFAs) content of non-PEF treated samples.
Qian Luo; Nazimah Hamid; Indrawati Oey; Sze Ying Leong; Kevin Kantono; Andrea Alfaro; Jun Lu. Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments. LWT 2019, 115, 108438 .
AMA StyleQian Luo, Nazimah Hamid, Indrawati Oey, Sze Ying Leong, Kevin Kantono, Andrea Alfaro, Jun Lu. Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments. LWT. 2019; 115 ():108438.
Chicago/Turabian StyleQian Luo; Nazimah Hamid; Indrawati Oey; Sze Ying Leong; Kevin Kantono; Andrea Alfaro; Jun Lu. 2019. "Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments." LWT 115, no. : 108438.
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.
Objectives To evaluate a test of olfactory perception that uses freeze‐dried stimuli developed to rapidly release aromas capable of migrating to the olfactory mucosa retronasally. Design Validation study. Setting Psychology and Chemistry Departments. Participants Firstly, 15 participants provided data for psychometric functions. Secondly, 70 participants made perceptual judgments of retronasal stimuli. Inclusion criterion included informed consent and a satisfactory Nasal Obstruction Symptom Evaluation result. Main outcome measures First, psychometric functions were generated for two types of freeze‐dried stimuli (coffee and orange) using the Single Interval Adjustment Matrix method. Second, participants provided ratings of pleasantness, intensity, and familiarity and performed a standardized identification test using seven retronasally‐presented aromas alongside the previously validated Sniffin’ Sticks orthonasal olfactory test. Results Psychometric functions indicated a dose‐response relationship between aroma concentration and probability of detection. Test‐retest reliability of the retronasal stimuli was acceptable (r70 = .72, p <.001), and identification scores were not dependent on testing method (i.e., retronasal vs. Sniffin’ Sticks). Stimuli delivered using the Sniffin’ Sticks test were rated more pleasant than their retronasal counterparts. Conclusions Freeze‐dried retronasal stimuli offer an easy‐to‐use and rapid means to test olfaction function, and are arguably well‐suited for clinical practice, but require further development and trialing prior to adoption in the clinical context. This article is protected by copyright. All rights reserved.
Pooja Pal; Daniel Shepherd; Nazimah Hamid; Michael J. Hautus. The use of freeze‐dried retronasal stimuli to assess olfactory function. Clinical Otolaryngology 2019, 44, 770 -777.
AMA StylePooja Pal, Daniel Shepherd, Nazimah Hamid, Michael J. Hautus. The use of freeze‐dried retronasal stimuli to assess olfactory function. Clinical Otolaryngology. 2019; 44 (5):770-777.
Chicago/Turabian StylePooja Pal; Daniel Shepherd; Nazimah Hamid; Michael J. Hautus. 2019. "The use of freeze‐dried retronasal stimuli to assess olfactory function." Clinical Otolaryngology 44, no. 5: 770-777.
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.
Recent research has linked the ability to identify odours to parts of the brain that, when impaired, are associated with mental illness or disease. The link between impaired odour perception and some psychological disorders has led to the suggestion that standardised assessments probing smell be routinely adopted in the clinical environment. Odour tests currently on the market utilise the orthonasal route, though the retronasal route is a viable, but overlooked, alternative. In this study, a flavour delivery system has been developed which quickly dissolves in the buccal cavity, rapidly releasing flavours that reach the olfactory system by the retronasal route. We tested seven different types of retronasal flavour stimuli (peppermint, aniseed, liquorice, coffee, orange, lemon, and valeric acid) on 171 undergraduate and postgraduate university students and related perceptual measures with psychological wellbeing scores. Olfactory measures included odour identification, pleasantness, intensity, and familiarity. Psychological measures of schizotypy (SPQ-B), depression, stress and anxiety (DASS-21), and autism spectrum disorder (RAADS-R) were obtained to represent psychological wellbeing. A battery of hierarchical multiple linear regressions were run to determine the relationships between odour perception and the psychometric measures. After controlling for age and gender, significant negative associations were found between odour identification and the stress (β = −.347, p < .001), anxiety (β = −.376, p < .001), depression (β = −.318, p < .001), schizotypy (β = −.473, p < .001), and RAADS-R (β = −.285, p < .001) scales. Additionally, both overall pleasantness (β = −.203, p < .01) and intensity (β = .194, p < .05) ratings were negatively correlated to the RAADS-R. Our findings indicate that retronasal stimuli present a feasible alternative to olfactory assessment of psychological states and further reinforces evidence indicating a correlation between olfactory and psychological measures.
Pooja R. Pal; Daniel Shepherd; Nazimah Hamid; Michael J. Hautus. The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions. Current Psychology 2019, 40, 2970 -2979.
AMA StylePooja R. Pal, Daniel Shepherd, Nazimah Hamid, Michael J. Hautus. The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions. Current Psychology. 2019; 40 (6):2970-2979.
Chicago/Turabian StylePooja R. Pal; Daniel Shepherd; Nazimah Hamid; Michael J. Hautus. 2019. "The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions." Current Psychology 40, no. 6: 2970-2979.
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.