Search results for "Sweet"
showing 10 items of 149 documents
Impact of sweet food consumption on children's brain responses to sweet taste: a functional imaging study
2014
National audience
Brain networks activated during sweet taste processing in children: an fMRI study
2017
International audience
Impact of sweetness on children's eating behaviour: the roles of taste and calories
2014
International audience; The sweet taste is innately liked as shown in newborns. This attraction, confirmed in older children1, is interpreted in relation to the advantage conferred by the consumption of the energy of sugars. However, the impact of the taste and of the calories from sugar needs further clarification. Two studies will be presented, aimed at understanding the role of taste and calories from sugar in children from different age groups. The first study looked at flavor-flavor learning by pairing the taste of a vegetable with the sweet taste in 6-month-old infants. It shows that adding sweet taste is associated to a higher consumption of the vegetable in the sweet version but not…
Effects of energy density on the liking for sweet drinks and on caloric adjustment conditioning after exposure in children
2014
The contribution of energy density from sweet drinks to energy intake in children needs clarification. The objective was to study the influence of energy conditioning on liking and on caloric adjustment after sweet drinks exposure. Children aged 8 to 11 (n=44) were exposed to distinctly flavored sweetened drinks: a high-energy (HE: 150kcal) and a no-energy version (NE: 0kcal). They received either 2 or 7 exposures to each drink during a 4-wk conditioning period; no exposure during a 3-wk stability period; 3 exposures to both drinks, for which the association between the flavor and the energy density was switched, during a 4-wk extinction period. Flavor liking and food intake during the meal…
The risk of obesity is associated with fat and sweet liking
2015
Introduction: Fat, added sugar and sodium are important nutritional factors involved in the risk of obesity, although these components contribute to eating pleasure thanks to their sensory properties. Few cross-sectional studies have shown equivocal results about relationships between liking and weight status. The only one prospective study has shown an increase of weight in individuals who liked sweet taste and no significant relationships for fat liking. However, the tool that assesses liking is unreliable. Objectives: The aim of the study was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity in adults. Method / Design: Liking score…
Is the improvement of the nutritional quality compatible with the maintenance of the sensory quality? : the example of biscuits
2013
French biscuit producers are willing to improve the nutritional composition of their products. The. objective of this work was to determine whether it was possible while maintaining the sensory. quality of the reduced product. The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of. 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked. equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For. products reduced without adding polyols, adults less like fat- or sugar-reduced variants than. standard ones mainly when they were perceived as less sweet, and to a lesser e…
L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : l'exemple des biscuits
2013
French biscuit producers are willing to improve the nutritional composition of their products. The objective of this work was to determine whether it was possible while maintaining the sensory quality of the reduced product.The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For products reduced without adding polyols, adults less liked fat- or sugar-reduced variants than standard ones mainly when they were perceived as less sweet, and to a lesser extent …
Un miracle transformateur de goût : la miraculine, potentiel prometteur pour l'industrie agroalimentaire
2016
Connaissez-vous le fruit miracle ?Non, non, il n’est pas ici question d’un pays magique, ni d’un phénomène cosmique : il s’agit bel et bien d’un nom de fruit existant sur notre planète, aux ressources parfois surprenantes.Ne soyez pas sceptique : une fois informés sur ses étonnantes propriétés, je mets ma main à couper que vous aimeriez en savoir plus, voire même, le goûter.Car le fruit miracle contient une protéine (logiquement appelée « la miraculine ») aux attributs uniques : transformer le goût de l’acide en goût sucré… sans aucun sucre ajouté.Un potentiel prometteur pour des applications industrielles en agroalimentaire. Je vous propose d’en apprendre plus avec Loïc Briand, directeur d…
Physicochemical, Nutraceutical and Sensory Traits of Six Papaya (Carica papaya L.) Cultivars Grown in Greenhouse Conditions in the Mediterranean Clim…
2020
Six papaya (Carica papaya L.) cultivars, grown in a Mediterranean climate under greenhouse conditions, were screened for physicochemical properties, antioxidant capacity, nutritional and sensory characteristics. The fruits, harvested with more than 50% of yellow surface (between 60% and 77%) were tested for carotenoids content, phenolic content, reducing activity (ABTS) and cellular antioxidant activity (CAA50). The physicochemical traits were measured in terms of the titratable acidity and soluble content whereas proximal composition along with moisture, fats, total sugar, ash, vitamin A, C and E content. Moreover, the sensory profile was analyzed by a semi-trained panel. Although the six …
Instrumental and sensory evaluation of eating quality of peaches and nectarines
2012
The influence of flesh firmness on consumer acceptance and its relationship with total soluble solids (TSS), titratable acidity (TTA) and sensory analysis were studied for fruits of ‘September Sun’ and ‘Sweet September’ (low acid) peach (Prunus persica (L.) Batsch), and ‘Maria Dolce’ (low acid) and ‘Venus’ nectarine (Prunus persica (L.) Batsch, var. nucipersica) cultivars. Sensory descriptors, assessed by a short-trained panel, were firmness, sweetness, sourness, aroma, acceptability. Different stages of fruit firmness did not always result in significant differences of TSS, TTA and their ratio, but the panel was able to discriminate fruit ripening stages, in terms of fruit firmness, aroma …