Search Results (5)

Background/Objectives: The problems with following a gluten-free (GF) diet result from the high cost of GF products, their limited availability for celiac disease (CD) patients, and their disputable quality. The aim of this cross-sectional study was to assess the frequency of buying and availability of GF cereal products in a population of Polish female CD patients. Methods: This study was conducted in a population of Polish female CD patients who were members of the Polish Celiac Society, and n = 547 respondents were included in this study. Participants were asked about the frequency of buying and problems with the availability of GF cereal products, which were compared by sub-groups stratified by age, place of residence, place of purchasing major grocery shopping and purchasing GF products online. Results: The majority of the studied female CD patients declared often purchasing GF flour, pasta, and bread, as well as never purchasing GF puff pastry, fried baked goods, dumplings, and crackers. The only product for which the majority of the studied participants declared problems with availability was dumplings. For younger respondents, a higher share declared often buying GF pasta (p = 0.0073), chips, crisps and puffs (p < 0.0001), and Asian-style noodles (p = 0.0269), as well as declared problems with the availability of GF wraps/tortillas (p = 0.0001), puff pastry (p = 0.0294), fried baked goods (p = 0.0008), biscuits/cookies (p = 0.0148), and Asian-style noodles (p = 0.0046) compared to older respondents, while for older respondents, a higher share declared often buying GF flour (p = 0.0358), and never buying GF wraps/tortillas (p = 0.0181). For respondents living in big cities, a higher share declared problems with the availability of GF pasta compared to respondents living in small towns/villages (p = 0.0245). For respondents purchasing major grocery shopping in hypermarkets, a higher share declared often buying GF biscuits/cookies compared to respondents purchasing in other shops (p = 0.0039), while for respondents purchasing in other shops, a higher share declared never buying puff pastry (p = 0.0076), dumplings (p = 0.0002), and wraps/tortillas (p = 0.0038), as well as declared problems with availability of GF puff pastry (p = 0.0246), biscuits/cookies (p = 0.0002), and breakfast cereals (p = 0.0011). For respondents not purchasing GF products online, a higher share declared never buying GF fried baked goods compared to respondents purchasing online at least occasionally (p = 0.0284), as well as a lower share declared problems with the availability of GF wraps/tortillas (45% vs. 33%, p = 0.0411). Conclusions: The population of Polish female CD patients seems quite diverse in terms of the chosen GF cereal products, with age, primary place of purchasing major grocery shopping and purchasing GF products online, but not the place of residence, as the major determinants. The declared problems with the availability of GF products are probably associated with two diverse mechanisms—either frequent purchasing (as individuals not purchasing may not be interested in such a product at all) or rare purchasing (which may result from poor availability). Increasing the availability of GF cereal products for a population of Polish female CD patients may allow them to obtain a more diverse diet. Full article

This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients, including maize, beet, flaxseed, bean, and chia. Three blends were assessed: maize with beans, maize with beet, and maize with chia–flaxseed. Significant differences (p < 0.05) were observed in the flours’ moisture, ash, protein, lipid, and mineral content. Flaxseed flour exhibited the highest protein content (40.03 g/100 g), while chia flour was notable for its lipid (32.25 g/100 g) and fiber (38.51 g/100 g) content. Bean and chia flour were rich in iron and zinc. Sensory evaluations, conducted with 300 consumers in Honduras, revealed general acceptance of all blends, with maize chips enriched with chia–flaxseed showing the highest preference (47.2%). Approximately 50% of participants reported consuming tortilla chips weekly, prioritizing taste, freshness, and price. Notably, over 40% expressed willingness to pay a premium for more nutritious, baked options. These results underscore the potential of alternative flours to enhance local diets and foster healthier eating habits. Moreover, the positive consumer response highlights a significant market opportunity for small and medium-sized enterprises (SMEs), promoting awareness of nutrition and public health in Honduras. Full article

Background: The differential effects of pecans versus other popular snack foods on appetite and blood markers of metabolism and satiety have not been well studied. This study investigated the effects of a single mid-morning snack of pecans or tortilla chips on subjective appetite, food intake, blood measures of hormones and metabolites, and resting energy expenditure. Methods: Twenty participants with overweight and obesity were enrolled in a within-participants, randomized crossover trial. Participants had indwelling catheters placed for blood sampling and were fed a standardized breakfast, followed two hours later by a 250 kcal snack of either pecans or tortilla chips, and then by a self-selected lunch. Visual analog scale (VAS) appetite measures, blood markers, and energy expenditure were taken at intervals after food consumption. Results: VAS ratings, energy, food intake and macronutrient composition did not differ between treatment conditions, but glucose and insulin were significantly more elevated after tortilla chips. Free fatty acids (FFA), triglycerides (TG), peptide YY (PYY), and glucagon-like peptide-1 (GLP-1) were higher after consuming pecans compared to tortilla chips. Conclusions: Pecan consumption improves postprandial glucose and insulin profiles which would be beneficial to individuals at risk of developing type 2 diabetes. Further studies are needed to investigate whether increased relative secretion of PYY and GLP-1 after eating pecans versus tortilla chips may affect subjective appetite and energy intake if consumed chronically. Full article

Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. Color differences between A and B influenced crunchiness and saltiness liking and perception, which together with OF liking and formulation, mainly determined OL of CFTC. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and 60% increases in PI odds per liking-unit increase, respectively. Plate type had minimal effect on the sensory liking of CFTC. The brighter and less-yellow color of CFTC could positively influence liking of crunchiness and saltiness, which significantly contributed to OL and PI. These findings are useful to understand consumers’ acceptability and perception of foods when varying visual inputs. Full article

Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledge on mycotoxin changes during the nixtamalization of maize and tortilla production. Upon nixtamalization, mycotoxins can be affected in different ways. On the one hand, the toxins can be physically removed during steeping and washing. On the other hand, mycotoxins might be degraded, modified, or released/bound in the matrix by high pH and/or high temperature. This also applies to the subsequent baking of tortillas. Many studies have shown reduced mycotoxin levels in alkali-cooked maize and in tortillas. Most of the available data relate to aflatoxins and fumonisins. The reduction (and detoxification) of aflatoxins during nixtamalization might, however, be partially reversed in acidic conditions. The loss of fumonisin concentrations is to some extent accompanied by hydrolyzation and by lower toxicity. However, some studies have indicated the potential formation of toxicologically relevant modified forms and matrix-associated fumonisins. More data are required to assess the influence of alkaline cooking regarding such modified forms, as well as mycotoxins other than aflatoxins/fumonisins. Full article