Master of Science / Food Science Institute / Kadri Koppel / Yogurt drinks have seen a 66% increase in consumption over the last 5 years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop a widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss challenges and opportunities in this area.

Objective: To determine the association between consumption of snacks and sweetened beverages and risk of overweight among children. Design: Secondary analysis of the Young Lives cohort study in Peru. Setting: Twenty sentinel sites from a total of 1818 districts available in Peru. Subjects: Children in the younger cohort of the Young Lives study in Peru, specifically those included in the third (2009) and the fourth (2013) rounds. Results: A total of 1813 children were evaluated at baseline; 49·2 % girls and mean age 8·0 (sd 0·3) years. At baseline, 3·3 (95 % CI 2·5, 4·2) % reported daily sweetened beverage consumption, while this proportion was 3·9 (95 % CI 3·1, 4·9) % for snacks. Baseline prevalence of overweight was 22·0 (95 % CI 20·1, 23·9) %. Only 1414 children were followed for 4·0 (sd 0·1) years, with an overweight incidence of 3·6 (95 % CI 3·1, 4·1) per 100 person-years. In multivariable analysis, children who consumed sweetened beverages and snacks daily had an average weight increase of 2·29 (95 % CI 0·62, 3·96) and 2·04 (95 % CI 0·48, 3·60) kg more, respectively, than those who never consumed these products, in approximately 4 years of follow-up. Moreover, there was evidence of an association between daily consumption of sweetened beverages and risk of overweight (relative risk=2·12; 95 % CI 1·05, 4·28). Conclusions: Daily consumption of sweetened beverages and snacks was associated with increased weight gain v. never consuming these products; and in the case of sweetened beverages, with higher risk of developing overweight.

Thesis (Ed. D.)--Boston University.

Thesis (Ph. D.)--Georgia State University, 2006. / Includes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).

No description available.

published_or_final_version / Pharmacology / Master / Master of Medical Sciences

published_or_final_version / Community Medicine / Master / Master of Public Health

A lexicon describing the sensory perception of carbonated water was developed. Temporal aspects and differing ingestion conditions were investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂ levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained panelists used a 16-pt category scale for evaluation in the first study. One swallow (15 ml) and four continuous swallows were evaluated by trained subjects using T-I in the subsequent studies. Lexicon included: salty, sour, bitter, cooling, astringency, bubbly, bubble size, bubble sound, gas expansion feeling, bite, burn, and numbing. Descriptor ratings, except cooling, increased as CO₂ level increased. Bubble size and bubble sound were rated higher for 10°C. Cooling, bite, burn, and numbing were rated higher for 3°C . Descriptors were divided into cooling, taste (salty, sour, bitter, astringency), trigeminal (bite, burn, and numbing), and mechanoreception descriptors (bubbly, bubble size, bubble sound, gas expansion feeling) based on PCA. Average temporal curves for Bite and Burn demonstrated that Burn sensation (steep linear rise and long-lived exponential decay slope) was similar to previously investigated irritants while Bite (steep linear rise and decay slopes, and relatively short duration) was unlike other irritants. Sensations were qualitatively and quantitatively different. Intensity and duration of Bite and Burn were concentration dependent. Cold temperature enhanced perception. Possible psychological habituation or desensitization was observed. Most T-I parameters were correlated for both Bite and Burn. These included CO₂ level dependent and CO₂ level independent parameters. Considerable subject variability was found. Increased exposure to CO₂ solution and increased cooling with ingestion of four continuous swallows was compared to one swallow. T-I curves for Bite (four swallows) were of higher intensity, longer duration, and developed maximum intensity plateaus. Those for Burn exhibited higher maximum intensities. At four swallows, T-I parameter correlations were strengthened, subject variability reduced and replication reproducibility improved by ease of rating afforded subjects by higher intensity sensations. Increased oral CO₂ perception with higher CO₂ levels and enhancement by cold temperature was reconfirmed. Beginnings of maximum intensity, Duration, and reaction time perceptual terminal thresholds were seen for the highest 3°C, CO₂ level. High CO₂ concentration, cold temperature, and exposure time induced these effects. / Graduation date: 1993

No description available.

The purpose of this investigation was to determine the effect of solute carbonation and carbohydrate (CHO) concentration on gastric emptying during prolonged cycling. Eight highly trained male cyclists completed four two hour cycling bouts during which one of four test solutions were consumed. The test solutions consisted of a carbonated 10 % CHO solution (CK), a non-carbonated 10 % CHO solution (NCK), a carbonated non-CHO solution (CNK), and a noncarbonated non-CHO solution (NCNK). Approximately 150 ml (8.5 ml/kg/hr) of one of the test solutions were consumed every fifteen minutes. The first 105 minutes of each trial was a continuous ride on an electrically braked cycle ergometer at 70 % V02 max. The last fifteen minutes of each trial was a self paced "performance ride" on an isokinetic cycle ergometer. The subjects were instructed to complete as much work (kilojuoles) as possible during the performance ride. Gastric contents were aspirated within five minutes following the performance ride and analyzed to determine the amount of the original test solution emptied.Of the original1273 ml ingested during each trial, the volumes emptied were 993.6 ±78.1, 1064.6 ±75.3, 1097.4 ±94.2, and 1147.2 ±95.9 ml (±SE) for CK, NCK, CNK, NCNK, respectively. The only significant difference was between trials CK and NCNK (P < 0.05). There were no statistically significant differences in total work output between any of the trials. However, when the performance data from the CHO trials were pooled and compared to the combined data from the non-CHO trials, total work output was significantly greater (P < 0.05) in the CHO group (1185.19 + 21.81, and 1092.85 + 21.52 Kj (+ SE) for the CHO and non-CHO groups, respectively). These data suggest that carbonated or 10 % CHO solutions, independent of one another, may not significantly inhibit gastric emptying. They also suggest that there may be some interaction between carbonation and CHO concentration which caused an additional inhibition of emptying. In addition, the potential for improved performance exists with the consumption of 10 % CHO solutions. / Human Performance Laboratory