The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts.
consumer
dessert
fruit
nutrition
nuts
sensory analysis
sustainability
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2020
Nov 2020
Historique:
received:
19
03
2020
revised:
26
07
2020
accepted:
26
08
2020
pubmed:
7
10
2020
medline:
5
1
2021
entrez:
6
10
2020
Statut:
ppublish
Résumé
American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the "Dessert Flip," a shift in which the proportions of more sustainable plant-based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts-color, variety, flavor, and texture-would allow the Dessert Flip to be liked as well or better than a conventional dessert by college-aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts-those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake-over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. PRACTICAL APPLICATION: The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.
Identifiants
pubmed: 33021336
doi: 10.1111/1750-3841.15462
doi:
Substances chimiques
Flavoring Agents
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3954-3968Informations de copyright
© 2020 Institute of Food Technologists®.
Références
Bajaj, D. (2013). Effect of number of food pieces on food selection and consumption in animals and humans (Dissertation). Arizona State University. Retrieved from https://repository.asu.edu/attachments/110336/content/Bajaj_asu_0010E_12685.pdf
Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition, 50(5), 369-389. https://doi.org/10.1080/10408391003626322
Bazzano, L. A. (2006). The high cost of not consuming fruits and vegetables. Journal of the American Dietetic Association, 106(9), 1364-1368. https://doi.org/10.1016/j.jada.2006.06.021
Berlyne, D. E. (1970). Novelty, complexity, and hedonic value. Perception & Psychophysics, 8(5), 279-286. https://doi.org/10.3758/BF03212593
Birch, L. L., & Marlin, D. W. (1982). I don't like it; I never tried it: Effects of exposure on two-year-old children's food preferences. Appetite, 3(4), 353-360. https://doi.org/10.1016/S0195-6663(82)80053-6
Burger, K. S., Cornier, M. A., Ingebrigtsen, J., & Johnson, S. L. (2011). Assessing food appeal and desire to eat: The effects of portion size & energy density. International Journal of Behavioral Nutrition and Physical Activity, 8, 101. https://doi.org/10.1186/1479-5868-8-101
Byrnes, N. K., & Hayes, J. E. (2016). Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption. Appetite, 103, 411-422. https://doi.org/10.1016/j.appet.2016.04.037
Carney, E. M., Stein, W. M., Reigh, N. A., Gater, F. M., Bakke, A. J., Hayes, J. E., & Keller, K. L. (2018). Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters. Physiology & Behavior, 188, 48-57. https://doi.org/10.1016/j.physbeh.2018.01.021
Christensen, R. H. B., Ennis, J. M., Ennis, D. M., Brockhoff, P. B. (2014). Paired preference data with a no-preference option - Statistical tests for comparison with placebo data. Food Quality and Preference, 32, 48-55. http://doi.org/10.1016/j.foodqual.2013.06.005
Clune, S., Crossin, E., & Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766-783. https://doi.org/10.1016/j.jclepro.2016.04.082
Cox, D. N., Anderson, A. S., Lean, M. E., & Mela, D. J. (1998). UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption. Public Health Nutrition, 1(1), 61-68. https://doi.org/10.1079/PHN19980009
Drewnowski, A., Darmon, N., & Briend, A. (2004). Replacing fats and sweets with vegetables and fruits-A question of cost. American Journal of Public Health, 94(9), 1555-1559. https://doi.org/10.2105/AJPH.94.9.1555
Drewnowski, A., Rehm, C. D., Martin, A., Verger, E. O., Voinnesson, M., & Imbert, P. (2015). Energy and nutrient density of foods in relation to their carbon footprint. American Journal of Clinical Nutrition, 101(1), 184-191. https://doi.org/10.3945/ajcn.114.092486
Ennis, D. M., Ennis, J. M. (2012). Accounting for no difference/preference responses or ties in choice experiments. Food Quality and Preference, 23(1), 13-17. http://doi.org/10.1016/j.foodqual.2011.06.006
Faul, F., Erdfelder, E., Lang, A.-G., & Buchner, A. (2007). G*Power 3: A flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behavior Research Methods, 39(2), 175-191. https://doi.org/10.3758/BF03193146
Freedman, M. R., & Brochado, C. (2010). Reducing portion size reduces food intake and plate waste. Obesity, 18(9), 1864-1866. https://doi.org/10.1038/oby.2009.480
Guenther, P. M., Dodd, K. W., Reedy, J., & Krebs-Smith, S. M. (2006). Most Americans eat much less than recommended amounts of fruits and vegetables. Journal of the American Dietetic Association, 106(9), 1371-1379. https://doi.org/10.1016/j.jada.2006.06.002
Guinard, J.-X., Myrdal Miller, A., Mills, K., Wong, T., Lee, S. M., Sirimuangmoon, C., … Drescher, G. (2016). Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite, 105, 449-459. https://doi.org/10.1016/j.appet.2016.06.018
Hoek, A. C., Elzerman, J. E., Hageman, R., Kok, F. J., Luning, P. A., & Graaf, C. de (2013). Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals. Food Quality and Preference, 28(1), 253-263. https://doi.org/10.1016/j.foodqual.2012.07.002
Jaeger, S. R., Rossiter, K. L., & Lau, K. (2005). Consumer perceptions of novel fruit and familiar fruit: A repertory grid application. Journal of the Science of Food and Agriculture, 85(3), 480-488. https://doi.org/10.1002/jsfa.2008
Jeon, M.-S., Kim, Y. H., & Kim, H.-S. (2012). Nutritional Quality Assessment of Elementary School Lunches of South Korea and the United States. Journal of Culinary Science & Technology, 10(2), 129-144. https://doi.org/10.1080/15428052.2012.677604
Kessler, D. A. (2009). The end of overeating: Taking control of the insatiable American appetite. Rodale Press.
Kris-Etherton, P. M., Zhao, G., Binkoski, A. E., Coval, S. M., & Etherton, T. D. (2001). The effects of nuts on coronary heart disease risk. Nutrition Reviews, 59(4), 103-111. https://doi.org/10.1111/j.1753-4887.2001.tb06996.x
Kurzer, A. B., Bechtel, R., & Guinard, J.-X. (2019). Adult and child focus group views of oranges and mandarins. HortTechnology, 29(4), 408-416. https://doi.org/10.21273/HORTTECH04320-19
Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8), 733-747. https://doi.org/10.1016/j.foodqual.2011.05.008
Lin, P.-Y., Wood, W., & Monterosso, J. (2016). Healthy eating habits protect against temptations. Appetite, 103, 432-440. https://doi.org/10.1016/j.appet.2015.11.011
Maehle, N., Iversen, N., Hem, L., & Otnes, C. (2015). Exploring consumer preferences for hedonic and utilitarian food attributes. British Food Journal, 117(12), 3039-3063. https://doi.org/10.1108/BFJ-04-2015-0148
Meiselman, H. L., deGraaf, C., & Lesher, L. L. (2000). The effects of variety and monotony on food acceptance and intake at a midday meal. Physiology & Behavior, 70(1), 119-125. https://doi.org/10.1016/S0031-9384(00)00268-7
Myrdal Miller, A., Mills, K., Wong, T., Drescher, G., Lee, S. M., Sirimuangmoon, C., … Guinard, J.-X. (2014). Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms. Journal of Food Science, 79(9), S1795-S1804. https://doi.org/10.1111/1750-3841.12549
Pagliarini, E., Gabbiadini, N., & Ratti, S. (2005). Consumer testing with children on food combinations for school lunch. Food Quality and Preference, 16(2), 131-138. https://doi.org/10.1016/j.foodqual.2004.03.001
Pliner, P. (1982). The effects of mere exposure on liking for edible substances. Appetite, 3(3), 283-290. https://doi.org/10.1016/S0195-6663(82)80026-3
Polivy, J., & Herman, C. P. (1985). Dieting and binging: A causal analysis. American Psychologist, 40(2), 193-201. https://doi.org/10.1037/0003-066X.40.2.193
Rissanen, T. H., Voutilainen, S., Virtanen, J. K., Venho, B., Vanharanta, M., Mursu, J., & Salonen, J. T. (2003). Low intake of fruits, berries and vegetables is associated with excess mortality in men: The Kuopio Ischaemic Heart Disease Risk Factor (KIHD) Study. Journal of Nutrition, 133(1), 199-204. https://doi.org/10.1093/jn/133.1.199
Rolls, B. J. (1986). Sensory-specific satiety. Nutrition Reviews, 44(3), 93-101. https://doi.org/10.1111/j.1753-4887.1986.tb07593.x
Roos, G., Johansson, L., Kasmel, A., Klumbiené, J., & Prättälä, R. (2001). Disparities in vegetable and fruit consumption: European cases from the north to the south. Public Health Nutrition, 4(1), 35-43. https://doi.org/10.1079/PHN200048
Roose, G., Van Kerckhove, A., & Huyghe, E. (2017). Honey they shrank the food! An integrative study of the impact of food granularity and its operationalization mode on consumption. Journal of Business Research, 75, 210-220. https://doi.org/10.1016/j.jbusres.2016.07.019
Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3(4), 506-516. https://doi.org/10.3945/an.112.002154
Spencer, M., Cienfuegos, C., & Guinard, J.-X. (2018). The Flexitarian FlipTM in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein. Food Quality and Preference, 68, 50-63. https://doi.org/10.1016/j.foodqual.2018.02.003
Spencer, M., & Guinard, J.-X. (2018). The Flexitarian FlipTM: Testing the modalities of flavor as sensory strategies to accomplish the shift from meat-centered to vegetable-forward mixed dishes. Journal of Food Science, 83(1), 175-187. https://doi.org/10.1111/1750-3841.13991
Spencer, M., Kurzer, A., Cienfuegos, C., & Guinard, J.-X. (2018). Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian FlipTM in university dining venues. Appetite, 131, 14-27. https://doi.org/10.1016/j.appet.2018.08.030
Tebben, M. (2015). Seeing and tasting: The evolution of dessert in French gastronomy. Gastronomica, 15(2), 10-25. https://doi.org/10.1525/gfc.2015.15.2.10
Urbszat, D., Herman, C. P., & Polivy, J. (2002). Eat, drink, and be merry, for tomorrow we diet: Effects of anticipated deprivation on food intake in restrained and unrestrained eaters. Journal of Abnormal Psychology, 111(2), 396-401. https://doi.org/10.1037/0021-843X.111.2.396
U.S. Department of Agriculture (USDA)-Economic Research Service. (2016). Fruit and vegetable prices. Retrieved from https://www.ers.usda.gov/data-products/fruit-and-vegetable-prices.aspx
U.S. Department of Health and Human Services (USDHHS) and U.S. Department of Agriculture (USDA). (2015). 2015-2020 Dietary guidelines for Americans. (8th edition). U.S. Department of Health and Human Services and U.S. Department of Agriculture. Retrieved from https://health.gov/dietaryguidelines/2015/guidelines/
USDA. (2020). FoodData Central. FoodData Central. Retrieved from https://fdc.nal.usda.gov/
Willett, W. C., Sacks, F., Trichopoulou, A., Drescher, G., Ferro-Luzzi, A., Helsing, E., & Trichopoulos, D. (1995). Mediterranean diet pyramid: A cultural model for healthy eating. American Journal of Clinical Nutrition, 61(6), 1402S-1406S. https://doi.org/10.1093/ajcn/61.6.1402S
Yeh, L. L., Kim, K. O., Chompreeda, P., Rimkeeree, H., Yau, N. J. N., & Lundahl, D. S. (1998). Comparison in use of the 9-point hedonic scale between Americans, Chinese, Koreans, and Thai. Food Quality and Preference, 9(6), 413-419. https://doi.org/10.1016/S0950-3293(98)00028-7
Yeh, M.-C., Ickes, S. B., Lowenstein, L. M., Shuval, K., Ammerman, A. S., Farris, R., & Katz, D. L. (2008). Understanding barriers and facilitators of fruit and vegetable consumption among a diverse multi-ethnic population in the USA. Health Promotion International, 23(1), 42-51. https://doi.org/10.1093/heapro/dam044
Zellner, D. A., Siemers, E., Teran, V., Conroy, R., Lankford, M., Agrafiotis, A., … Locher, P. (2011). Neatness counts. How plating affects liking for the taste of food. Appetite, 57(3), 642-648. https://doi.org/10.1016/j.appet.2011.08.004