No description available.

Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques.  The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques.  Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.

No description available.

Abstract Aim. To see if different auditory conditions affect the perceived intensity of the sensory attributes scent, acidity, sweetness, fruitiness, minerality and liking of wine, additionally the aim is to see if the effect is the same for different wines made from the same grape. Background. Previous research shows that the final experience of eating and drinking is formed in a complex correlation between all the senses. Research also shows that sound, the lighting in a room as well as the color of a wine can affect the intensity of specific flavors, scents and liking of the wine. Additionally, sounds perceived as congruent with specific foods and drinks can increase the intensity of their flavors, scents as well as the liking of them. Method. A quantitative study was conducted where 30 people tried three different wines made from the Riesling grape with three different auditory conditions (one congruent, one incongruent and one silent). The participants rated their perception of intensity of the six different sensory attributes of the wines, together with every auditory condition separately on a hedonic scale. The collected data was analyzed using repeated measures ANOVA. Results. The intensity of all sensory attributes except sweetness was perceived as significantly higher with the congruent auditory condition when compared to the other two. The mean age of the participants was 28.5 years, 11 were male and 19 female, none of them had olfactory-, taste- or auditory impairments. Conclusion. Sound has an effect on the perceived intensity of basic tastes as well the intensity of specific flavors and scents in wine. It also seems to be possible to tailor specific sounds to intensify specific flavors and scents in wine. The key to intensify these seem to be to find a perceived congruence between them. / Sammanfattning Syfte. Att se om olika ljudförhållanden påverkar den upplevda intensiteten av de sensoriska attributen doft, syra, sötma, fruktighet, mineralitet samt gillande av vin, dessutom är syftet att se om effekten är densamma för olika viner gjorda av samma druva. Bakgrund. Tidigare forskning visar att den slutgiltiga upplevelsen av att äta och dricka formas i en komplex korrelation mellan alla sinnen. Forskning visar också att ljud, belysningen i ett rum samt färgen på ett vin kan påverka intensiteten av specifika smaker, dofter och gillandet av vinet. Dessutom kan ljud som uppfattas som kongruenta med specifika livsmedel och drycker öka intensiteten i deras smaker, dofter samt gillandet av dem.  Metod. En kvantitativ studie genomfördes där 30 personer provade tre olika viner gjorda på Riesling-druvan med tre olika ljudförhållanden (ett kongruent, ett inkongruent och ett tyst). Deltagarna skattade deras upplevda intensitet av de sex olika sensoriska attributen hos vinerna, tillsammans med varje ljudförhållande separat på en hedonisk skala. De insamlade uppgifterna analyserades med hjälp av beroende ANOVA. Resultat. Intensiteten hos alla sensoriska attribut utom sötma uppfattades som signifikant högre med det kongruenta ljudförhållandet jämfört med de två andra. Medelåldern på deltagarna var 28,5 år, 11 var män och 19 kvinnor, ingen av dem hade nedsatt doft-, smak- eller hörselförmåga. Slutsats. Ljud har en effekt på den upplevda intensiteten av grundsmaker samt intensiteten av specifika smaker och dofter i vin. Det verkar också vara möjligt att skräddarsy specifika ljud så att de intensifierar specifika smaker och dofter i vin, nyckeln till att intensifiera dessa verkar vara att hitta en upplevd kongruens mellan dem.

Intresset för lokalproducerad dryck ökar. Konsumenten efterfrågar produkter med mer komplexa smaker. Främst gäller detta produktkategorin öl, vin och cider. Det har i flera studier visats att lokala stammar av mikroorganismer kan användas för att tillverka produkter med en större smakkomplexitet än de produkter som baseras på konventionella stammar. Detta har fått bryggare och vinmakare att experimentera med såväl val av råvara som mikroorganismer i syfte att ta fram unika produkter. I denna studie har tre lokala stammar av Saccharomyces cerevisiae undersökts avseende eventuella skillnader i fermenteringsförlopp och aromutveckling samt smak vid fermentering av äppeljuice. Resultatet från studien visar att alla stammarna överlag beter sig lika inklusive enskilda sensoriska attribut och att en fermentering på tre dagar ger upphov till högre totalt gillande av produkt än vid sju dagars fermentering. / There is an increasing interest in locally produced drinks. Consumers demand products with complex taste profiles. Especially when it comes to wine, beer and cider. Several studies have shown that indigenous strains of microorganisms can be used to produce products that’s deemed more complex than the products based on conventional strains. This has led brewers and winemakers to experiment with both the raw material as well as the local microorganisms in order to develop unique products. In this study, three local strains of Saccharomyces cerevisiae have been studied for potential differences regarding aroma development and taste during fermentation of apple juice. The results from the study showed that the different strains generally behaved the same, and that fermentation during three days resulted in greater taste liking compared to seven days.