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Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.
Tanweer Aslam Gondal; Russell S. J. Keast; Robert A. Shellie; Snehal R. Jadhav; Shirani Gamlath; Mohammadreza Mohebbi; Djin Gie Liem. Consumer Acceptance of Brown and White Rice Varieties. Foods 2021, 10, 1950 .
AMA StyleTanweer Aslam Gondal, Russell S. J. Keast, Robert A. Shellie, Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Gie Liem. Consumer Acceptance of Brown and White Rice Varieties. Foods. 2021; 10 (8):1950.
Chicago/Turabian StyleTanweer Aslam Gondal; Russell S. J. Keast; Robert A. Shellie; Snehal R. Jadhav; Shirani Gamlath; Mohammadreza Mohebbi; Djin Gie Liem. 2021. "Consumer Acceptance of Brown and White Rice Varieties." Foods 10, no. 8: 1950.
Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.
Tanweer Aslam Gondal; Russell Sj Keast; Robert A Shellie; Snehal R Jadhav; Shirani Gamlath; Mohammadreza Mohebbi; Djin Gie Liem. Consumer Acceptance of Brown and White Rice Varieties. 2021, 1 .
AMA StyleTanweer Aslam Gondal, Russell Sj Keast, Robert A Shellie, Snehal R Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Gie Liem. Consumer Acceptance of Brown and White Rice Varieties. . 2021; ():1.
Chicago/Turabian StyleTanweer Aslam Gondal; Russell Sj Keast; Robert A Shellie; Snehal R Jadhav; Shirani Gamlath; Mohammadreza Mohebbi; Djin Gie Liem. 2021. "Consumer Acceptance of Brown and White Rice Varieties." , no. : 1.
Rice is a common staple for about 50% of the world population. Sodium based ingredients such as table salt (NaCl) and mono-sodium glutamate (MSG) are often added to rice to increase flavour intensity and subsequent liking. Due to negative health consequences of excessive NaCl consumption and negative consumer perception of MSG, alternative strategies to increase perceived flavour intensity of rice are needed. As such, the present research aimed to investigate the effect of a visual product cue on perceived flavour intensity and liking of rice. In a within-subject, randomised design, 151 participants tasted six different rice samples (i.e., with and without a visual cue, at 0%, 0.05% and 0.1% MSG concentrations). Next, they rated perceived flavour intensity (rank-order and general labelled magnitude scale measures), liking (9-point hedonic scale) and preference (rank-order), over two sessions separated by one week. Across all MSG concentrations, the presence of the visual cue significantly increased reported perceived flavour intensity. No effect of the visual cue on liking nor preference were found. In conclusion, a visual product cue increased perceived flavour intensity of rice, but not liking or preference.
Lily Hartley; Catherine G. Russell; Djin Gie Liem. Addition of a visual cue to rice increases perceived flavour intensity but not liking. Food Research International 2020, 139, 109922 .
AMA StyleLily Hartley, Catherine G. Russell, Djin Gie Liem. Addition of a visual cue to rice increases perceived flavour intensity but not liking. Food Research International. 2020; 139 ():109922.
Chicago/Turabian StyleLily Hartley; Catherine G. Russell; Djin Gie Liem. 2020. "Addition of a visual cue to rice increases perceived flavour intensity but not liking." Food Research International 139, no. : 109922.
This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.
Isabella E. Hartley; Dijn G. Liem; Russell Sj. Keast. Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths. Journal of Food Science 2020, 85, 3934 -3942.
AMA StyleIsabella E. Hartley, Dijn G. Liem, Russell Sj. Keast. Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths. Journal of Food Science. 2020; 85 (11):3934-3942.
Chicago/Turabian StyleIsabella E. Hartley; Dijn G. Liem; Russell Sj. Keast. 2020. "Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths." Journal of Food Science 85, no. 11: 3934-3942.
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
Dipendra Kumar Mahato; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Sara Cicerale; Shirani Gamlath. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods 2020, 9, 1400 .
AMA StyleDipendra Kumar Mahato, Russell Keast, Djin Gie Liem, Catherine Georgina Russell, Sara Cicerale, Shirani Gamlath. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods. 2020; 9 (10):1400.
Chicago/Turabian StyleDipendra Kumar Mahato; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Sara Cicerale; Shirani Gamlath. 2020. "Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example." Foods 9, no. 10: 1400.
A Physical Activity Calorie Equivalent (PACE) label shows the minutes of physical activity required to burn off the caloric content of a particular food. This study investigated the influence of PACE labelling on liking and consumption of discretionary snack foods in a group of more health focused and less health focused consumers. Participants (n = 97) tasted and rated (i.e., liking, prospective consumption) a range of snack foods with or without a PACE label. Total sampling consumption was also measured. Participants completed a shortened version of the International Physical Activity Questionnaire and the General Health Interest Scale questionnaire. Paired samples t-test, independent samples t-tests, a General Linear Model and Chi-Square tests were used to check for statistical significance. For more health focused participants (n = 57), the PACE label decreased only liking (p = 0.02). The PACE label was not effective in reducing liking (p = 0.49), prospective consumption (defined as the amount of the sample participants thought that they could consume) (p = 0.10) or consumption (p = 0.41) of energy-dense discretionary snack foods for less health focused individuals (n = 40). The level of participants’ physical activity did not facilitate the influence of PACE labelling on liking, consumption or prospective consumption. The PACE label was found to not be effective among less health focused individuals or the overall sample population. Therefore, the PACE label may not be an effective labelling strategy to reduce the liking or consumption of discretionary snack foods.
Claudia Hartley; Russell Sj Keast; Djin Gie Liem. The Response of More Health Focused and Less Health Focused People to a Physical Activity Calorie Equivalent Label on Discretionary Snack Foods. Nutrients 2019, 11, 525 .
AMA StyleClaudia Hartley, Russell Sj Keast, Djin Gie Liem. The Response of More Health Focused and Less Health Focused People to a Physical Activity Calorie Equivalent Label on Discretionary Snack Foods. Nutrients. 2019; 11 (3):525.
Chicago/Turabian StyleClaudia Hartley; Russell Sj Keast; Djin Gie Liem. 2019. "The Response of More Health Focused and Less Health Focused People to a Physical Activity Calorie Equivalent Label on Discretionary Snack Foods." Nutrients 11, no. 3: 525.
Australian children consume too much salt, primarily from processed foods where salt is often used to enhance flavour. Few studies have assessed children’s salt preference in commercially available foods. This study aims to assess (1) children’s preference and ability to discriminate between salt levels in two commercially available foods and (2) if preference or ability to discriminate between salt levels changes after an education program. Chips and corn flakes were tasted at three levels of salt concentration. Children ranked which they liked best (preference) and which was saltiest (ability to discriminate). The proportion of children across categorical responses was assessed (Chi squared and McNemar’s test) together with changes in preference and ability to discriminate between salt levels from timepoint 1 (T1) to timepoint 2 (T2). Ninety-two children (57% female, mean age 9.1 years (SD 0.8)) participated. At T1 approximately one-half and two-thirds of children preferred the highest salt chip and cornflake, respectively, (both p < 0.05). Fifty-seven percent and 63% of children identified the highest level of salt in chips and cornflakes as the saltiest, respectively. Preference and ability to discriminate between salt levels were unchanged between timepoints. Results support product reformulation to decrease salt content of foods provided to children.
Madeline West; Djin Gie Liem; Alison Booth; Caryl Nowson; Carley Grimes. Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren. Nutrients 2019, 11, 388 .
AMA StyleMadeline West, Djin Gie Liem, Alison Booth, Caryl Nowson, Carley Grimes. Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren. Nutrients. 2019; 11 (2):388.
Chicago/Turabian StyleMadeline West; Djin Gie Liem; Alison Booth; Caryl Nowson; Carley Grimes. 2019. "Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren." Nutrients 11, no. 2: 388.
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
Isabella E Hartley; Djin Gie Liem; Russell Keast. Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification. Nutrients 2019, 11, 182 .
AMA StyleIsabella E Hartley, Djin Gie Liem, Russell Keast. Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification. Nutrients. 2019; 11 (1):182.
Chicago/Turabian StyleIsabella E Hartley; Djin Gie Liem; Russell Keast. 2019. "Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification." Nutrients 11, no. 1: 182.
Children in Australia and similar countries consume low amounts of vegetables. The present study investigated if children’s carrot consumption can be heightened by providing whole vs diced carrots in a real life setting. Children (n=60, 25 males, ages 8.6±1.6 yrs.) watched a 90-min movie on two different occasions, while randomly being served 1000 grams of diced carrots on one occasion and whole carrots on the other occasion. Consumption, hunger and taste liking were measured at the start, 10 minutes and 90 minutes after the consumption period started. Overall, the consumption of whole carrots (median intake: 39g after 10 minutes) was significantly higher (Z=-2.4, p=0.02), than the consumption of diced carrots (median intake: 26g after 10 minutes), and trended towards being higher after 90 minutes (median intake whole: 126g, median intake diced: 66g, z=-1.7, p=0.08). The majority of children (67%) consumed more whole than diced carrots with the increase in consumption being on average 75% greater when carrots were presented whole as opposed to diced. Although liking of carrots was significantly correlated with consumption (diced: r=0.63, p<0.0001; whole r=0.51, p<0.0001), a difference in liking or a change in liking during consumption could not explain the difference between the consumption of diced and whole carrots. The present study suggests that serving carrots whole, rather than diced could be a promising strategy to increase children’s vegetable consumption in a snacking occasion.
Djin G. Liem; Catherine G. Russell. Supersize me. Serving carrots whole versus diced influences children’s consumption. Food Quality and Preference 2019, 74, 30 -37.
AMA StyleDjin G. Liem, Catherine G. Russell. Supersize me. Serving carrots whole versus diced influences children’s consumption. Food Quality and Preference. 2019; 74 ():30-37.
Chicago/Turabian StyleDjin G. Liem; Catherine G. Russell. 2019. "Supersize me. Serving carrots whole versus diced influences children’s consumption." Food Quality and Preference 74, no. : 30-37.
Food liking can be directly measured in specialised sensory testing facilities; however, this method is not feasible for large population samples. The aim of the study was to compare a Food Liking Questionnaire (FLQ) against lab-based sensory testing in two countries. The study was conducted with 70 Australian and Thai participants (35 Australian, 35 Thai, mean (SD) age 19 (3.01) years, 51% men). Participants completed a FLQ (consisting of 73 food items Australia, 89 Thai) and then, after tasting the food, rated their liking of a selection of 10 commercially available food items using a nine-point hedonic scale. Both tasks were completed on the same day and were repeated one week later. The reliability of and a comparison between methods was determined using Intra-Class Correlation Coefficients (ICC), and the difference was assessed using an independent sample t-test. The results indicate that the test-retest reliability of FLQ and the laboratory-based liking assessment range was moderate (0.40–0.59) to excellent (0.75–1.00). There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (p < 0.01). However, the data produced from the FLQ reflects the laboratory-based liking assessment. Therefore, it provides representative liking data in large population-based studies including cross-cultural studies.
Uracha Wanich; Dhoungsiri Sayompark; Lynn Riddell; Sara Cicerale; Djin Gie Liem; Mohammadreza Mohebbi; Susie Macfarlane; Russell Keast. Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures. Nutrients 2018, 10, 1957 .
AMA StyleUracha Wanich, Dhoungsiri Sayompark, Lynn Riddell, Sara Cicerale, Djin Gie Liem, Mohammadreza Mohebbi, Susie Macfarlane, Russell Keast. Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures. Nutrients. 2018; 10 (12):1957.
Chicago/Turabian StyleUracha Wanich; Dhoungsiri Sayompark; Lynn Riddell; Sara Cicerale; Djin Gie Liem; Mohammadreza Mohebbi; Susie Macfarlane; Russell Keast. 2018. "Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures." Nutrients 10, no. 12: 1957.
Despite the efforts to make fish sustainable, it is largely unknown if young educated consumers’ taste of fish and their willingness to pay more for fish is influenced by positively framed messages regarding sustainable farming practices. This research investigated if a positively framed description of sustainable farming opposed to positively framed descriptions of flavour, health benefits, or socially responsible farming, influences young consumers’ liking, and willingness to pay for farmed salmon. Young consumers of fish (n = 119) randomly tasted Fresh and hot Smoked salmon and rated their liking and willingness to pay more on structured line scales. The salmon were labelled with either a description of sustainable farming practices, flavour benefits, nutrition/health benefits, socially responsible farming practices, or no descriptions. Descriptive labelling about Sustainability (p = 0.04), Flavour (p = 0.01), and Health/nutrition (p = 0.01) significantly increased consumers’ liking of Fresh salmon compared to Fresh salmon without labelling. No such a difference was found between the social responsibility label and the sample without labels (p = 0.2). Participants were willing to pay more for 250 g of Fresh and Smoked Salmon with descriptive labels (Fresh: $9.3 ± $0.003; Smoked: $10.1 ± $0.003), than for the same Salmon without such labels (Fresh: $9.0 ± $0.06; Smoked: $9.8 ± $0.08) (p < 0.001). The sustainability descriptive label had no added benefit above other descriptive labels. The liking and buying intent were, for all labels and fish types, strongly correlated (r = 0.80, p < 0.001). In conclusion, sustainability labelling is promising, but does not differentiate from other positively framed messages.
Djin Gie Liem; Giovanni M. Turchini; Uracha Wanich; Russell Keast. Sustainability Descriptive Labels on Farmed Salmon: Do Young Educated Consumers Like It More? Sustainability 2018, 10, 2397 .
AMA StyleDjin Gie Liem, Giovanni M. Turchini, Uracha Wanich, Russell Keast. Sustainability Descriptive Labels on Farmed Salmon: Do Young Educated Consumers Like It More? Sustainability. 2018; 10 (7):2397.
Chicago/Turabian StyleDjin Gie Liem; Giovanni M. Turchini; Uracha Wanich; Russell Keast. 2018. "Sustainability Descriptive Labels on Farmed Salmon: Do Young Educated Consumers Like It More?" Sustainability 10, no. 7: 2397.
Sodium is an essential nutrient for the human body. It is widely used as sodium chloride (table salt) in (processed) foods and overconsumed by both children and adults, placing them at risk for adverse health effects such as high blood pressure and cardiovascular diseases. The current review focusses on the development of salt taste sensitivity and preferences, and its association with food intake. Three -to- four month old infants are able to detect and prefer sodium chloride solutions over plain water, which is thought to be a biological unlearned response. Liking for water with sodium chloride mostly decreases when infants enter early childhood, but liking for sodium chloride in appropriate food contexts such as soup and snack foods remains high. The increased acceptance and preference of sodium chloride rich foods coincides with infants’ exposure to salty foods, and is therefore thought to be mostly a learned response. Children prefer higher salt concentrations than adults, but seem to be equally sensitive to salt taste. The addition of salt to foods increases children’s consumption of those foods. However, children’s liking for salt taste as such does not seem to correlate with children’s consumption of salty foods. Decreasing the exposure to salty tasting foods during early infancy is recommended. Salt plays an important role in children’s liking for a variety of foods. It is, however, questionable if children’s liking for salt per se influences the intake of salty foods.
Djin G. Liem. Infants’ and Children’s Salt Taste Perception and Liking: A Review. Nutrients 2017, 9, 1011 .
AMA StyleDjin G. Liem. Infants’ and Children’s Salt Taste Perception and Liking: A Review. Nutrients. 2017; 9 (9):1011.
Chicago/Turabian StyleDjin G. Liem. 2017. "Infants’ and Children’s Salt Taste Perception and Liking: A Review." Nutrients 9, no. 9: 1011.
Children’s vegetable consumption is often lower than that needed to promote optimal health and development, and practical approaches for increasing vegetable consumption are needed. Sensory Specific Satiety (SSS) reduces the liking and consumption of a consumed food over the course of an eating occasion and is an important factor in meal termination. The present study aimed to investigate the development of SSS when children ate vegetables of different sizes. The absence of SSS would be an encouraging sign to provide children more vegetables during a meal. Seventy-two children (33 boys, ages 8.8 ± 1.5 years) were recruited from Australian primary schools. Participating children consumed either whole or diced carrots for a maximum period of 10-min from a 500 g box. Cucumber was used as a control vegetable. Children’s liking of carrots and cucumber was measured with a 5-point child friendly hedonic scale prior to and after carrot consumption. In comparison to cucumber, liking for neither diced (p = 0.57) nor whole carrots (p = 0.18) changed during ad libitum consumption of carrots, indicating that SSS did not occur. However, children (n = 36) who finished eating carrots within the 10-min time limit, spent more time eating the whole carrots compared to the diced carrots (p < 0.05), which tended to result in a higher consumption of whole carrots (p < 0.06). This suggests that, in order to increase vegetable consumption, it is better to present children whole carrots than diced carrots. These findings might aid in the development of strategies to promote children’s greater vegetable consumption.
Jasmine R. Goh; Catherine G. Russell; Djin G. Liem. An Investigation of Sensory Specific Satiety and Food Size When Children Consume a Whole or Diced Vegetable. Foods 2017, 6, 55 .
AMA StyleJasmine R. Goh, Catherine G. Russell, Djin G. Liem. An Investigation of Sensory Specific Satiety and Food Size When Children Consume a Whole or Diced Vegetable. Foods. 2017; 6 (7):55.
Chicago/Turabian StyleJasmine R. Goh; Catherine G. Russell; Djin G. Liem. 2017. "An Investigation of Sensory Specific Satiety and Food Size When Children Consume a Whole or Diced Vegetable." Foods 6, no. 7: 55.
Background: Dietary sodium and potassium are involved in the pathogenesis of cardiovascular disease. Data exploring the cardiovascular outcomes associated with these electrolytes within Australian children is sparse. Furthermore, an objective measure of sodium and potassium intake within this group is lacking. Objective: The primary aim of the Salt and Other Nutrient Intakes in Children (“SONIC”) study was to measure sodium and potassium intakes in a sample of primary schoolchildren located in Victoria, Australia, using 24-hour urine collections. Secondary aims were to identify the dietary sources of sodium and potassium, examine the association between these electrolytes and cardiovascular risk factors, and assess children’s taste preferences and saltiness perception of manufactured foods. Methods: A cross-sectional study was conducted in a convenience sample of schoolchildren attending primary schools in Victoria, Australia. Participants completed one 24-hour urine collection, which was analyzed for sodium, potassium, and creatinine. Completeness of collections was assessed using collection time, total volume, and urinary creatinine. One 24-hour dietary recall was completed to assess dietary intake. Other data collected included blood pressure, body weight, height, waist and hip circumference. Children were also presented with high and low sodium variants of food products and asked to discriminate salt level and choose their preferred variant. Parents provided demographic information and information on use of discretionary salt. Descriptive statistics will be used to describe sodium and potassium intakes. Linear and logistic regression models with clustered robust standard errors will be used to assess the association between electrolyte intake and health outcomes (blood pressure and body mass index/BMI z-score and waist circumference) and to assess differences in taste preference and discrimination between high and low sodium foods, and correlations between preference, sodium intake, and covariates. Results: A total of 780 children across 43 schools participated. The results from this study are expected at the end of 2015. Conclusions: This study will provide the first objective measure of sodium and potassium intake in Australian schoolchildren and improve our understanding of the relationship of these electrolytes to cardiovascular risk factors. Furthermore, this study will provide insight into child taste preferences and explore related factors. Given the cardiovascular implications of consuming too much sodium and too little potassium, monitoring of these nutrients during childhood is an important public health initiative. [JMIR Res Protoc 2015;4(1):e7]
Carley A. Grimes; Janet R. Baxter; Karen J. Campbell; Lynn J. Riddell; Manuela Rigo; Djin Gie Liem; Russell S. Keast; Feng J. He; Caryl A. Nowson. Cross-Sectional Study of 24-Hour Urinary Electrolyte Excretion and Associated Health Outcomes in a Convenience Sample of Australian Primary Schoolchildren: The Salt and Other Nutrients in Children (SONIC) Study Protocol. JMIR Research Protocols 2015, 4, e7 .
AMA StyleCarley A. Grimes, Janet R. Baxter, Karen J. Campbell, Lynn J. Riddell, Manuela Rigo, Djin Gie Liem, Russell S. Keast, Feng J. He, Caryl A. Nowson. Cross-Sectional Study of 24-Hour Urinary Electrolyte Excretion and Associated Health Outcomes in a Convenience Sample of Australian Primary Schoolchildren: The Salt and Other Nutrients in Children (SONIC) Study Protocol. JMIR Research Protocols. 2015; 4 (1):e7.
Chicago/Turabian StyleCarley A. Grimes; Janet R. Baxter; Karen J. Campbell; Lynn J. Riddell; Manuela Rigo; Djin Gie Liem; Russell S. Keast; Feng J. He; Caryl A. Nowson. 2015. "Cross-Sectional Study of 24-Hour Urinary Electrolyte Excretion and Associated Health Outcomes in a Convenience Sample of Australian Primary Schoolchildren: The Salt and Other Nutrients in Children (SONIC) Study Protocol." JMIR Research Protocols 4, no. 1: e7.
Health labels such as “reduced in salt” or the “healthy choices” logo aim to facilitate consumers’ healthy food choices. However, they may act as a warning sign for those consumers who are more worried about the taste of the products, rather than healthiness. This study assessed the potential effect of front-of-pack health labels on consumers’ expectations and actual perceived taste quality of a chicken soup. Participants ranging from 19 to 67 years of age (28 females, 18 males, mean age 45.3 ± 13.7 years) were invited to come to a central location to taste a variety of soups. Consumers tasted the same soup with different labels (e.g. now reduced in salt, healthy choices-tick logo) in a within-subjects design. Before and after consumers tasted the soup, they were asked to rate liking, saltiness, and desire to consume the soup. The results suggest that consumers expected the salt taste intensity (P < 0.001) to be lower when the label stated “now reduced in salt”, compared to the soup without such label. Furthermore, consumers expected the soup with the tick logo to be more liked than the same soup with the tick logo and the “now reduced salt” label (P = 0.1). After consumers tasted the soups, no differences in liking or desire were found between the soups with the different labels. This study suggests that labels which notify consumers of a reduction in salt may have an adverse effect on consumers’ expectation and potentially on the actual perceived taste of products.
D.G. Liem; N. Toraman Aydin; E.H. Zandstra. Effects of health labels on expected and actual taste perception of soup. Food Quality and Preference 2012, 25, 192 -197.
AMA StyleD.G. Liem, N. Toraman Aydin, E.H. Zandstra. Effects of health labels on expected and actual taste perception of soup. Food Quality and Preference. 2012; 25 (2):192-197.
Chicago/Turabian StyleD.G. Liem; N. Toraman Aydin; E.H. Zandstra. 2012. "Effects of health labels on expected and actual taste perception of soup." Food Quality and Preference 25, no. 2: 192-197.
Chocolate is ranked among children’s favorite foods in the West and increasingly in other societies. Children’s chocolate preferences appear to be more diverse than adults’. Chocolate of the sort generally marketed to children contains approximately 30% fat and up to 45% sugar, giving it a very high energy density (2,200 Kj/100 g) likely to engender satiety, making it likely that children will acquire a taste for it without difficulty. Taste preferences are mostly learned through repeated exposure, but overexposure can lead to decreased liking, even for chocolate. Severe parental restriction of sweet foods may increase children’s liking and desire for them, which can lead to increased consumption when parents are absent.
Janet E. Standen-Holmes; Djin Gie Liem. Chocolate and Children’s Food and Flavor Preferences. Chocolate in Health and Nutrition 2012, 491 -503.
AMA StyleJanet E. Standen-Holmes, Djin Gie Liem. Chocolate and Children’s Food and Flavor Preferences. Chocolate in Health and Nutrition. 2012; ():491-503.
Chicago/Turabian StyleJanet E. Standen-Holmes; Djin Gie Liem. 2012. "Chocolate and Children’s Food and Flavor Preferences." Chocolate in Health and Nutrition , no. : 491-503.
ObjectiveTo investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.DesignWithin-subject design.SettingSensory laboratory.SubjectsParticipants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.ResultsReduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0·05) and perceived saltiness (P < 0·05). Perceived saltiness of sodium-reduced soups decreased more (P < 0·05), and consumers added more salt (P < 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.ConclusionsEmphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.
Djin Gie Liem; Fatemeh Miremadi; Elizabeth H. Zandstra; Russell Keast. Health labelling can influence taste perception and use of table salt for reduced-sodium products. Public Health Nutrition 2012, 15, 2340 -2347.
AMA StyleDjin Gie Liem, Fatemeh Miremadi, Elizabeth H. Zandstra, Russell Keast. Health labelling can influence taste perception and use of table salt for reduced-sodium products. Public Health Nutrition. 2012; 15 (12):2340-2347.
Chicago/Turabian StyleDjin Gie Liem; Fatemeh Miremadi; Elizabeth H. Zandstra; Russell Keast. 2012. "Health labelling can influence taste perception and use of table salt for reduced-sodium products." Public Health Nutrition 15, no. 12: 2340-2347.
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.
Djin Gie Liem; Fatemeh Miremadi; Russell S. J. Keast. Reducing Sodium in Foods: The Effect on Flavor. Nutrients 2011, 3, 694 -711.
AMA StyleDjin Gie Liem, Fatemeh Miremadi, Russell S. J. Keast. Reducing Sodium in Foods: The Effect on Flavor. Nutrients. 2011; 3 (6):694-711.
Chicago/Turabian StyleDjin Gie Liem; Fatemeh Miremadi; Russell S. J. Keast. 2011. "Reducing Sodium in Foods: The Effect on Flavor." Nutrients 3, no. 6: 694-711.
The present study investigated whether children were able to communicate stable flavour preferences and whether mothers’ ability to correctly identify their child\u27s flavour preferences is related to the stability of their child\u27s flavour preferences. On 2 consecutive days, 75 girls and 77 boys (3–10 years, mean age = 7.1 ± 2.3 years) carried out a preference ranking task for five ice-cream flavours: mint, coffee, chocolate and two variants of vanilla. Without input from their child, mothers ranked four of these flavours according to their own understanding of their child\u27s flavour preferences. Spearman rank order correlations suggest that older aged children (5–10 years) have more stable flavour preferences than younger aged children (3–5 years) (p < 0.05). Only 39% of mothers were able to correctly predict children\u27s most preferred flavour, but significantly more parents (61%) were able to predict children\u27s least preferred flavour (p < 0.05). Mothers’ ability to correctly predict their children\u27s least preferred flavour seemed to be facilitated by children\u27s ability to communicate their least preferred flavours in a consistent manner (p < 0.05). It is recommended to apply proper sensory methodologies with children rather than relying on mothers’ report when interested in children\u27s likes. When interested in children\u27s dislikes mothers’ report might be suitable.
Djin Gie Liem; Liesbeth Zandstra; Anna Thomas. Prediction of children's flavour preferences. Effect of age and stability in reported preferences. Appetite 2010, 55, 69 -75.
AMA StyleDjin Gie Liem, Liesbeth Zandstra, Anna Thomas. Prediction of children's flavour preferences. Effect of age and stability in reported preferences. Appetite. 2010; 55 (1):69-75.
Chicago/Turabian StyleDjin Gie Liem; Liesbeth Zandstra; Anna Thomas. 2010. "Prediction of children's flavour preferences. Effect of age and stability in reported preferences." Appetite 55, no. 1: 69-75.
Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure.
Djin G Liem; Liesbeth H Zandstra. Influence of shape and flavour on children's boredom of snack products. International Journal of Behavioral Nutrition and Physical Activity 2009, 6, 38 -10.
AMA StyleDjin G Liem, Liesbeth H Zandstra. Influence of shape and flavour on children's boredom of snack products. International Journal of Behavioral Nutrition and Physical Activity. 2009; 6 (1):38-10.
Chicago/Turabian StyleDjin G Liem; Liesbeth H Zandstra. 2009. "Influence of shape and flavour on children's boredom of snack products." International Journal of Behavioral Nutrition and Physical Activity 6, no. 1: 38-10.