Search results for "Liking"
showing 10 items of 54 documents
Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking
2008
National audience
Effect of sensory exposure on liking for fat- or sugar-reduced biscuits
2015
This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to eat either the fat (n ¼ 113) or the sugar-reduced set of biscuits (n ¼ 106). They participated in 5 testing sessions, once a week, in laboratory conditions. During each session, they rated their liking of the 5 variants. At the end of each of the 4 first sessions, consumers were given 16 biscuits for their home consumption during the week. Partic…
Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality?
2013
Poster (1 page) ; http://www.pangborn2013.com/; International audience; Authorities encourage people to reduce fat and sugar consumption in public campaigns such as the National Nutritional Health Program in France. French producers are also encouraged to improve the nutritional composition of well-known commercial products by reducing fat and/or sugar contents. The objective of our study was to determine whether it was possible to do so while maintaining the sensory quality of the reformulated products. The study dealt with the impact of fat and sugar reduction on liking and sensory perception of 6 types of French commercial biscuits and cakes. For each type of product, one example of the …
Children's reward responses to picture- and odor-cued food stimuli: a developmental analysis between 6 and 11years.
2013
International audience; The reward system is largely involved in the control of food intake. Whether components of this system (i.e., wanting and liking) change during development remains understudied, as well as how proximate factors (sensory cues, motivational state) modulate reward reactivity across development. We examined the developmental pattern of wanting and liking for sensorily-cued food stimuli in 6-11year old children as a function of the child's motivational state (hunger/satiety), gender, and the nature of foods. School children were exposed before or after their lunch on alternative days to visual and odor stimuli representing different categories of familiar foods. Their tas…
The effectiveness of personalized design to feed elderly people
2015
Beyond the physiological age, the elderly population is characterized by a high heterogeneity in terms of physical, psychological and sociological status (Maître et al, 2015). Regarding eating behavior, several studies have highlighted a large inter-individual variability in chemosensory abilities (i.e. the ability to perceive an odor or a taste; Sulmont-Rossé et al, 2015) and oral-heath status (i.e. dental status, salivary flow; ALIMASSENS project), as well as inter-individual variability in food preference and food intake (AUPALESENS project). However, the food offer dedicated to the elderly population, and in particular to elderly people who needs help to obtain and/or prepare food for t…
Watching happy faces potentiates incentive salience but not hedonic reactions to palatable food cues in overweight/obese adults
2019
International audience; ‘Wanting’ and ‘liking’ are mediated by distinct brain reward systems but their dissociation in human appetite and overeating remains debated. Further, the influence of socioemotional cues on food reward is little explored. We examined these issues in overweight/obese (OW/OB) and normal-weight (NW) participants who watched food images varying in palatability in the same time as videoclips of avatars looking at the food images while displaying facial expressions (happy, disgust or neutral) with their gaze directed only toward the food or consecutively toward the food and participants. We measured heart rate (HR) deceleration as an index of attentional/incentive salienc…
Comment favoriser des choix de goûters favorables à la santé au sein du binôme mère-enfant ? : effet d’une intervention « nutritionnelle » ou d’une i…
2020
In France, the midafternoon snack is a frequent habit among children usually characterized by the consumption of fatty, sweet and high-energy-dense foods. If eating behaviours remain flexible and can evolve throughout the life, they are already strongly established during childhood. In this context, improve food habits in terms of midafternoon snack seem important. The thesis aim was therefore to assess the effectiveness of levers aimed at promoting healthy snack choices within mother-child dyads. A first experiment was conducted in order to assess the impact of a nutritional labelling system, the Nutri-Score, on the nutritional quality and on the liking of the snacks chosen within mother-c…
Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experi…
2017
International audience; Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into …
Opening up learning environments : liking school among students in reformed learning spaces
2022
The present study focuses on views of Finnish basic education students on open and flexible learning environments and the extent to which these views are associated with students’ liking of school. The data were based on an online questionnaire containing both structured ratings and open-ended questions filled out by primary school students (n = 684; grades 2–6; between ages 8–13 years) attending reformed learning environments. Ethnographic field notes and photographs of the schools were collected to provide contextual information about the settings. Quantitative analyses indicated that students had mostly positive evaluations of their renewed learning environments. Students’ perception of …
Maintenir le plaisir à manger chez les personnes âgées dépendantes à risque de dénutrition : validation d’une échelle de mesure de l’appréciation aup…
2012
Introduction et but de l'étudeUne “bonne” alimentation est considérée comme l’un des facteurs clefs contribuant à la prévention des pathologies survenant avec l’âge. Mais une “bonne” alimentation, ce n’est pas uniquement satisfaire aux besoins nutritionnels de la population âgée. C’est aussi maintenir le plaisir à manger, composante essentielle de la régulation de la prise alimentaire et plus généralement du bien-être et de la qualité de vie (Grunert et al, 2007). Lors d’une enquête menée auprès de personnes âgées de plus de 65 ans, nous avons interrogé 289 personnes vivant à domicile sans aide et 95 personnes vivant en Établissement pour Personnes Âgées Dépendantes (EHPAD). Les résultats o…