NFS Journal最新文献

{"title":"Effect of different encapsulation techniques on the pH, thermal and storage stability of vitexin","authors":"Ratchadaporn Yooying,&nbsp;Sudathip Sae-tan,&nbsp;Methavee Peanparkdee","doi":"10.1016/j.nfs.2024.100180","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100180","url":null,"abstract":"<div><p>In this study, vitexin was encapsulated in chitosan microparticles and phytosome nanoparticles, in order to enhance its stability and bioavailability. The effect of types of carrier agents on the pH stability, thermal stability and shelf-life stability of vitexin-loaded particles was investigated. The free vitexin (V) was degraded at pH 7 due to its lowest value of total phenolic content (TPC), whereas vitexin-loaded chitosan microparticles (V-CHM) and vitexin-loaded phytosome nanoparticles (V-PHN) could improve the stability of vitexin at pH 7. After heat treatment at 120 and 150 °C, the V-CHM and V-PHN gave higher release of TPC and antioxidant activity. V-CHM and V-PHN could prolong the release of TPC and antioxidant activity values of vitexin during storage time of 60 days. The results suggest that chitosan microparticles and phytosome nanoparticles has ability to overcome the limitation and enable the application of vitexin.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100180"},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000191/pdfft?md5=358480fbf1817dbb6300988193741acf&pid=1-s2.0-S2352364624000191-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140822861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics","authors":"Abdul Haque ,&nbsp;Saghir Ahmad ,&nbsp;Mohd Adnan ,&nbsp;Mohammad Idreesh Khan ,&nbsp;Syed Amir Ashraf ,&nbsp;Z.R.A.A. Azad","doi":"10.1016/j.nfs.2024.100179","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100179","url":null,"abstract":"<div><p>In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study was to develop Buffalo meat sausage by incorporating dehydrated ash gourd peel powder (DAGPP). Four sausage formulations were prepared with three levels of DAGPP inclusion (4%, 8%, and 12%) along with a control sample. DAGPP-incorporated sausages were compared with the control sample in terms of scanning electron micrograph (SEM), crude fiber content, antioxidant activity, total phenolic content, and sensory and textural attributes. The storage studies (at 0 °C) were carried out for analysis of physicochemical properties (moisture content, protein content, ash content, pH and TBA value), color parameters (a*, b* and L* values) and microbiological characteristics. Our results showed that crude fiber content and mineral content increased from 0.74% to 6.33% and 1.94% to 2.74%, respectively, on the first day of the study. TBA value decreased from 0.207 to 0.133 (mg of malonaldhyde/ kg sample) on the 14th day of the study. Microbiological analysis revealed that the total plate count, yeast and mold count reduced from 2.87 to 2.12 log cfu/g and 1.93 to 1.38 log cfu/g, respectively, although no coliform was detected. The highest sensory score was achieved for the sample containing 12% DAGPP ie; 7–9. Based upon our findings, we found that the fortified meat sausages had better microstructure and sensory score, increased nutritional value, crude fiber, shelf life as well as high antioxidant activity. Therefore, DAGPP fortified meat sausage can be considered as one of the important sources for proteins and minerals for the under-nutrition population. However, profiling of the fortified food would be warranted to investigate micronutrients along with other functional characteristics.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100179"},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462400018X/pdfft?md5=40796651f47618416dd1f95479071022&pid=1-s2.0-S235236462400018X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140351329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harnessing date fruit pomace: Extraction of high fibre dietary ingredient and its impact on high fibre wheat flour dough","authors":"Alaa Almoumen ,&nbsp;Huda Mohamed ,&nbsp;Mutamed Ayyash ,&nbsp;Oni Yuliarti ,&nbsp;Rabih Kamleh ,&nbsp;Ali H. Al-Marzouqi ,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2024.100178","DOIUrl":"10.1016/j.nfs.2024.100178","url":null,"abstract":"<div><p>Extracting value from date fruit pomace, commonly dismissed as animal feed by date syrup factories, unveils a substantial composition of both insoluble and soluble fibers, along with valuable phenolic compounds. This nutritional profile positions date fruit fibre as an option for consumers seeking alternative fibre sources. This study investigates the extraction of high fibre date ingredient from date fruit pomace and its integration into bread wheat flour at replacement levels of 5%, 10%, 15%, and 20% (w/w). The research examines the resulting bread dough's properties using farinograph, rheometer, texture analyzer and optical microscopy. Furthermore, it explores the potential of high fibre dietary ingredient as a valuable fibre supplement. Our findings reveal that high fibre dietary ingredient is rich in insoluble fibre and phenolic antioxidants, has moderate moisture and protein content, and low-fat levels. It displays promising high water and oil retention capacity. However, substantial incorporation into bread flour leads to the formation of a hardened, adhesive dough with low stability to mixing. These findings provide insights into the diverse potential applications of high fibre dietary ingredient, highlighting its characteristics and challenges when utilized in baking practices.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100178"},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000178/pdfft?md5=b5c688bd987930b4eff345778e4190ee&pid=1-s2.0-S2352364624000178-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140401058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin","authors":"Bissola Malikath Bankole ,&nbsp;Sam Bodjrenou ,&nbsp;Julia Bodecker ,&nbsp;Edwige Noukpoakou ,&nbsp;Flora Josiane Chadare ,&nbsp;Celine Termote ,&nbsp;Waliou Amoussa Hounkpatin","doi":"10.1016/j.nfs.2024.100176","DOIUrl":"10.1016/j.nfs.2024.100176","url":null,"abstract":"<div><p>Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, <em>Ocimum gratissimum</em> and <em>Adansonia digitata</em>, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and <em>egusi</em> sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using <em>MINITAB 19</em> mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100176"},"PeriodicalIF":0.0,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000154/pdfft?md5=0867359223dbdcdf3bfeec4d5f926118&pid=1-s2.0-S2352364624000154-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial: Advances in microbial bioprocessing to enhance nutritional and functional properties of foods and food ingredients","authors":"Víctor M. Jiménez ,&nbsp;Kalidas Shetty","doi":"10.1016/j.nfs.2024.100166","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100166","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100166"},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000051/pdfft?md5=6d44eb19e747f890202d2e7b34caf44a&pid=1-s2.0-S2352364624000051-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140195958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage","authors":"Ana I. Bonilla,&nbsp;Jessie Usaga,&nbsp;Carolina Cortés,&nbsp;Ana M. Pérez","doi":"10.1016/j.nfs.2024.100177","DOIUrl":"10.1016/j.nfs.2024.100177","url":null,"abstract":"<div><p>Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (<em>p</em> &gt; 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (<em>p</em> &lt; 0.05) by 35–45% with the hot-fill process in all beverage prototypes. Turbidity was not significantly affected by the type of heat treatment, but the viscosity of the hot-filled beverages was significantly higher (<em>p</em> &lt; 0.05) than that of the pasteurized and non-pasteurized prototypes. No significant differences (<em>p</em> &lt; 0.05) in color parameters L*, a*, and b* were observed. Total color difference (DE*) values indicated differences in perceivable color among samples of the same beverage exposed to the heat processing regimes. DE* values for prototype 1 processed by pasteurization and commercial sterilization were distinct from non-pasteurized beverage. DE* values for prototypes 2 and 3 processed by pasteurization were distinct from those of the non-pasteurized beverage. Pasteurization allowed higher retention of bioactive compounds and had a lower impact on the physicochemical properties of the blackberry-soy-flaxseed beverage.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100177"},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000166/pdfft?md5=5e3c38b94edc52cb5cbddc9cf3b2bdca&pid=1-s2.0-S2352364624000166-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140271545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge","authors":"Oluyimika Y. Famuyide ,&nbsp;John Lubaale ,&nbsp;Cheikh Ndiaye ,&nbsp;Kwaku G. Duodu ,&nbsp;John R.N. Taylor","doi":"10.1016/j.nfs.2024.100165","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100165","url":null,"abstract":"<div><p>Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa leaf powder) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (carrots, mango, papaya) and additionally micronutrient premix fortification on iron, zinc and other mineral bioaccessibilities in wholegrain pearl millet-based porridges in comparison to their conventionally wet-cooked equivalents were investigated. Percentage bioaccessible iron in extrusion-cooked porridges FtFF with moringa+baobab+carrots+mango, baobab+carrots+papaya and together with micronutrient premix was generally similar to their conventionally cooked FtFF-porridge equivalents. However, the amount of bioaccessible iron in the extrusion-cooked FtFF-porridges was some three times higher. Iron contamination through solubilization from the extruder parts was responsible. Percentage and amount of bioaccessible zinc of the extrusion-cooked FtFF-porridges was substantially increased. This is likely due to phytate degradation during extrusion cooking, thereby reducing the phytate's mineral-chelating effects. Concerning calcium and magnesium, there was no positive effect of extrusion cooking on their bioaccessibility when compared to conventional cooking. However, FtFF substantially increased the amount of bioaccessible calcium and magnesium in the conventionally- and extrusion-cooked FtFF-porridges because of their high contents in moringa and baobab. Consumption of extrusion-cooked ready-to-eat FtFF-porridges, especially when additionally conventionally fortified, is promising to significantly improve bioaccessible iron and zinc in the diet of at-risk African populations, particularly in urban communities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"34 ","pages":"Article 100165"},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462400004X/pdfft?md5=a9c3a684ce6035188725cdc355db8cb1&pid=1-s2.0-S235236462400004X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139986491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and functional properties of microcapsules of papaya seed extract (Carica papaya L.) obtained by spray drying","authors":"Greta Hinostroza-Quiñonez,&nbsp;Liz Alcántara-Mucha,&nbsp;Clara Espinoza-Silva,&nbsp;Miguel Quispe-Solano,&nbsp;Nancy Saavedra-Mallma","doi":"10.1016/j.nfs.2024.100164","DOIUrl":"10.1016/j.nfs.2024.100164","url":null,"abstract":"<div><p>Papaya seeds (<em>Carica papaya L</em>.) are usually discarded, yet they contain significant amounts of bio-components such as polyphenols, which are beneficial in the food and pharmaceutical industries. In this research, microcapsules from papaya seed extract were obtained through spray drying; the influence of the inlet temperature to the sprayer (130 °C, 140 °C, and 150 °C) and the concentration of the encapsulating agent, chitosan (0.5% and 1%), on their functional properties (polyphenols, antioxidant capacity) and physicochemical properties (moisture content, bulk density, hygroscopicity, solubility, and yield) was evaluated. The extraction of polyphenols was performed by ultrasound-assisted extraction using 50% ethanol; this extract was then concentrated under vacuum and microencapsulated. The most effective treatment was at an inlet temperature of 150 °C and a chitosan concentration of 0.5%, resulting in microcapsules with a high content of polyphenols and antioxidant capacity (97.6 Gallic Acid Equivalent – GAE/100 g dry sample and 413 mg Trolox Equivalent – TE/100 g dry sample, respectively). Under these conditions, 92.1% of the maximum antioxidant capacity was preserved in the microcapsules obtained from the papaya seed extract. The physicochemical properties were influenced by the studied factors: inlet temperature to the dryer and chitosan encapsulant concentration. These micro-encapsulated products could be a suitable alternative for applications as natural food additives with potential antioxidant activity, warranting further research.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100164"},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000038/pdfft?md5=b7eaefe9ff17c6e3ac6b9608457e3710&pid=1-s2.0-S2352364624000038-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139966303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues","authors":"Bruno Fonsêca Feitosa ,&nbsp;Jefferson Henrique Tiago Barros ,&nbsp;João Vitor Fonseca Feitoza","doi":"10.1016/j.nfs.2024.100163","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100163","url":null,"abstract":"<div><p>Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the <em>Scopus®</em> database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, <em>n</em> = 59) and China (10%, <em>n</em> = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 <em>clusters</em> were identified for citations and 5 <em>clusters</em> for the co-occurrence of keywords in the network maps, using the <em>VOSviewer</em> software. The species <em>Amaranthus</em> spp. (<em>n</em> = 14), <em>Chenopodium quinoa</em> (<em>n</em> = 14) and <em>Fagopyrum esculentum</em> (<em>n</em> = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"34 ","pages":"Article 100163"},"PeriodicalIF":0.0,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000026/pdfft?md5=cfa1c5cd2c3216dc67a542b150060d05&pid=1-s2.0-S2352364624000026-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139748457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly","authors":"Farapti Farapti ,&nbsp;Afifah Nurma Sari ,&nbsp;Annis Catur Adi ,&nbsp;Hazreen B. Abdul Majid","doi":"10.1016/j.nfs.2024.100162","DOIUrl":"10.1016/j.nfs.2024.100162","url":null,"abstract":"<div><h3>Background</h3><p>Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging.</p></div><div><h3>Objective</h3><p>This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly.</p></div><div><h3>Methods</h3><p>The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50% sodium reduction), and F3 (50% sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method.</p></div><div><h3>Results</h3><p>The majority of the subjects liked the salty taste (75.9%) and had good taste sensitivity (81.5%), especially women (16.2% higher). Subjects preferred 50% reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (<em>p</em> &lt; 0.05), especially among women, but not salty taste sensitivity (<em>p</em> &gt; 0.05). Increased levels of certain minerals were also found in all dishes.</p></div><div><h3>Conclusion</h3><p>The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"34 ","pages":"Article 100162"},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000014/pdfft?md5=92e51bf915cb1a508a48df08d7cfa9c4&pid=1-s2.0-S2352364624000014-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139634815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}