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Olsson, V., Chaetong, K., Nyberg, M., Gerberich, J., Forsberg, S. & Wendin, K. (2019). Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at 11th Conference on Culinary Arts and Sciences - ICCAS (pp. 139-144). Cardiff: CardiffMet
Öppna denna publikation i ny flik eller fönster >>Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand
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2019 (Engelska)Ingår i: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, s. 139-144Konferensbidrag, Publicerat paper (Refereegranskat)
Abstract [en]

Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

Ort, förlag, år, upplaga, sidor
Cardiff: CardiffMet, 2019
Nyckelord
insects food disgust cultural
Nationell ämneskategori
Lantbruksvetenskap och veterinärmedicin
Identifikatorer
urn:nbn:se:hkr:diva-19552 (URN)
Konferens
11th Conference on Culinary Arts and Sciences - ICCAS
Projekt
Insects as a culinary delicacy
Forskningsfinansiär
KK-stiftelsen, 20170141
Tillgänglig från: 2019-06-27 Skapad: 2019-06-27 Senast uppdaterad: 2019-07-09Bibliografiskt granskad
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: 13th Pangborn Sensory Science Symposium: . Paper presented at 13th Pangborn Sensory Science Symposium.
Öppna denna publikation i ny flik eller fönster >>Insects as food: a pilot study for industrial production
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2019 (Engelska)Ingår i: 13th Pangborn Sensory Science Symposium, 2019Konferensbidrag, Poster (med eller utan abstract) (Refereegranskat)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life.

 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Nyckelord
Insects sensory
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
urn:nbn:se:hkr:diva-19732 (URN)
Konferens
13th Pangborn Sensory Science Symposium
Projekt
Insects as a culinary delicacy
Forskningsfinansiär
KK-stiftelsen, 20170141
Tillgänglig från: 2019-07-30 Skapad: 2019-07-30 Senast uppdaterad: 2019-08-19Bibliografiskt granskad
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World. Paper presented at EAAP 70th Annual Meeting of the European Federation of Animal Science. Ghent
Öppna denna publikation i ny flik eller fönster >>Insects as food: a pilot study for industrial production
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2019 (Engelska)Ingår i: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, s. -161Konferensbidrag, Publicerat paper (Refereegranskat)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Ort, förlag, år, upplaga, sidor
Ghent: , 2019
Serie
Book of Abstracts, ISSN 1382-6077
Nyckelord
Inects, Tenebrio Molitor, factorial design, sensory
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
urn:nbn:se:hkr:diva-19852 (URN)10390/978-90-8686-339-6 (DOI)978-90-8686-339-6 (ISBN)
Konferens
EAAP 70th Annual Meeting of the European Federation of Animal Science
Projekt
Insects as a Culinary Delicacy
Forskningsfinansiär
KK-stiftelsen, 20170141*
Tillgänglig från: 2019-08-26 Skapad: 2019-08-26 Senast uppdaterad: 2019-08-27Bibliografiskt granskad
Wendin, K., Birch, K. & Olsson, V. (2019). Insects as food: a review of sustainability, nutrition and consumer attitudes. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at Food and Society Proceedings (pp. 145-152). Cardiff
Öppna denna publikation i ny flik eller fönster >>Insects as food: a review of sustainability, nutrition and consumer attitudes
2019 (Engelska)Ingår i: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, s. 145-152Konferensbidrag, Publicerat paper (Refereegranskat)
Abstract [en]

Interest in the use of insects as food is increasing, not least because they are both nutritious and sustainable! Despite these factors, the vast majority of people, mostly in Western cultures, are reluctant to put insects into their mouths. In some European countries the use of insects as food is prohibited by law. The aim of this review is to give an overall insight into insects as food from the perspectives of sustainability, nutrition, consumer attitudes and European legislation.

Ort, förlag, år, upplaga, sidor
Cardiff: , 2019
Nyckelord
insects food sustainable nutrition attitudes legislation
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
urn:nbn:se:hkr:diva-19560 (URN)
Konferens
Food and Society Proceedings
Projekt
Insects - a culinary and sustainable delicacy
Forskningsfinansiär
KK-stiftelsen, 20170141
Tillgänglig från: 2019-06-27 Skapad: 2019-06-27 Senast uppdaterad: 2019-06-28Bibliografiskt granskad
Wendin, K., Egan, P., Olsson, V., Forsberg, S., Nilsson, A. & Stenberg, J. (2019). Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries. International Journal of Gastronomy and Food Science, July
Öppna denna publikation i ny flik eller fönster >>Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
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2019 (Engelska)Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArtikel i tidskrift (Refereegranskat) Published
Abstract [en]

In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.

Nyckelord
Woodland strawberry Consumer preferences and attitudes
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
urn:nbn:se:hkr:diva-19212 (URN)10.1016/j.ijgfs.2019.100151 (DOI)000477699200018 ()
Projekt
Multi functional resistance : a key to i ntegrated pest management, pollination, and fruit quality
Forskningsfinansiär
Forskningsrådet Formas, 2016-00223
Tillgänglig från: 2019-04-08 Skapad: 2019-04-08 Senast uppdaterad: 2019-08-19Bibliografiskt granskad
Gerberich, J., Umans, T., Olsson, V. & Lidén, A. (2019). Learning teams' diversity and innovative capacity: the case of gastronomy students.. In: : . Paper presented at Lärarlärdom, Karlskrona 2019. Kristianstad
Öppna denna publikation i ny flik eller fönster >>Learning teams' diversity and innovative capacity: the case of gastronomy students.
2019 (Svenska)Konferensbidrag, Enbart muntlig presentation (Övrigt vetenskapligt)
Abstract [en]

Gastronomy program at Kristianstad University has since many years been working with innovative processes and have created a number of courses aimed at developing innovative generic skills among their students. One of such courses is “Creative concept and product development in the foodstuff”.  The course presents the students an opportunity to develop new and exciting food stuff products in team of learners. The course has now run for 4 years and students have expressed satisfaction with their innovative skill development and the usefulness of skills acquired in their future career.  While the course have received many positive evaluations, a systematic evaluation of its structure and implementation has not yet been performed. This project aimed at evaluating how different aspects of team work (e.g. diversity and experiences) relate to students' development of innovative skills within the course. The study’s theoretical base lays in the field of collaborative learning (e.g. Bruffee, 1993), team learning (Slavin, 1978) and well as acquisition of generic skills in the collaborative and team learning processes. The project utilized an Input-Process-Output (Ilgen, et al. 2005) model where exploration diversity, team process and self-perceived outcomes and relationship between those have been investigated by the means of qualitative and quantitative methods. Relying on the surveys and reflective diaries of the course participants the study showed how various diversity aspects of the teams related to their processes and self-assessed outcomes, as well as show how students reason about collaboration in diverse groups. Based on the findings the study puts forward suggestion of how to manage the team work in increasingly diverse classes in the institutions of higher education and which method both students and instructors could employ to rip the benefits of this diversity.  

Ort, förlag, år, upplaga, sidor
Kristianstad: , 2019
Nationell ämneskategori
Pedagogik
Identifikatorer
urn:nbn:se:hkr:diva-19800 (URN)
Konferens
Lärarlärdom, Karlskrona 2019
Tillgänglig från: 2019-08-19 Skapad: 2019-08-19 Senast uppdaterad: 2019-08-19Bibliografiskt granskad
Wendin, K., Olsson, V. & Langton, M. (2019). Mealworms as Food Ingredient—Sensory Investigation of a Model System. Foods, 8, 1-11, Article ID 319.
Öppna denna publikation i ny flik eller fönster >>Mealworms as Food Ingredient—Sensory Investigation of a Model System
2019 (Engelska)Ingår i: Foods, E-ISSN 2304-8158, Vol. 8, s. 1-11, artikel-id 319Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

Ort, förlag, år, upplaga, sidor
MDPI, 2019
Nyckelord
mealworm; Tenebrio molitor; insects; sensory; model system
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
urn:nbn:se:hkr:diva-19742 (URN)10.3390/foods8080319 (DOI)000482954400036 ()
Forskningsfinansiär
KK-stiftelsen, 20170141*
Tillgänglig från: 2019-08-06 Skapad: 2019-08-06 Senast uppdaterad: 2019-09-13Bibliografiskt granskad
Elhassan, M., Wendin, K., Olsson, V. & Langton, M. (2019). Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor. International Journal of Gastronomy and Food Science, 8(95), 1-14
Öppna denna publikation i ny flik eller fönster >>Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor
2019 (Engelska)Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, nr 95, s. 1-14Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.

Ort, förlag, år, upplaga, sidor
Elsevier, 2019
Nyckelord
cricket; grasshopper; neophobia; protein; nutrition
Nationell ämneskategori
Livsmedelsteknik
Identifikatorer
urn:nbn:se:hkr:diva-19154 (URN)10.3390/foods8030095 (DOI)
Projekt
Insects as a culinary and sustainable delicacy
Forskningsfinansiär
KK-stiftelsen, 20170141
Tillgänglig från: 2019-03-13 Skapad: 2019-03-13 Senast uppdaterad: 2019-03-15Bibliografiskt granskad
Olsson, V., Hessle, A., Wendin, K., Stenberg, E., Karlsson, A. H. & Arvidsson-Segerkvist, K. (2019). Sensory characteristics of meat from steers of various breeds and rearing intensities. In: : . Paper presented at 13th Pangborn Sensory Science Symposium, Edinburgh, UK..
Öppna denna publikation i ny flik eller fönster >>Sensory characteristics of meat from steers of various breeds and rearing intensities
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2019 (Engelska)Konferensbidrag, Poster (med eller utan abstract) (Refereegranskat)
Abstract [en]

The most common category of young cattle slaughtered for beef in Sweden is bulls of dairy breed, most often reared indoors. There is however a potential in raising steers (castrated bulls) for slaughter on semi-natural pasture, which may have an impact on sensory properties of the meat. Furthermore, weight gain and carcass characteristics may be improved by crossing dairy breeds with specialised beef breeds. In combination with the new technique of sex-sorted dairy semen, beef breed semen can be used to the less superior cows in the herd without jeopardizing an adequate number of replacement heifers from the superior cows. The aim of the study was to investigate whether there are any differences in sensory meat quality between cross bred and purebred cattle and between two rearing intensities including semi-natural pasture. Sensory properties were evaluated by a trained, analytical panel consisting of six assessors by the use of descriptive analysis. The intensity of iron, acidic, tallow, milky and barny odour as well as metallic, barny and gamey flavour and basic tastes were assessed in triplicate along with attributes describing the appearance and texture of the meat. Differences were mainly found in appearance and texture attributes, but also gamey flavour and the intensity of umami were affected by the rearing and breeding regimes. The meat quality results from this study will be combined with results from other disciplines such as animal science, business administration and environmental science. It is important to be able to demonstrate various possible added values that comes from pasture-based beef production systems under Swedish conditions.

Nationell ämneskategori
Lantbruksvetenskap och veterinärmedicin
Identifikatorer
urn:nbn:se:hkr:diva-19737 (URN)
Konferens
13th Pangborn Sensory Science Symposium, Edinburgh, UK.
Forskningsfinansiär
Interreg Öresund-Kattegat-SkagerrakInterreg Öresund-Kattegat-SkagerrakInterreg Öresund-Kattegat-Skagerrak
Tillgänglig från: 2019-07-31 Skapad: 2019-07-31 Senast uppdaterad: 2019-08-19Bibliografiskt granskad
Biörklund Helgesson, M., Gerberich, J., Höijer, K., Nyberg, M., Olsson, V., Rothenberg, E. & Wendin, K. (2019). Verksamhetsberättelse Mat- och Måltidsvetenskap 2018. Kristianstad: Kristianstad University Press
Öppna denna publikation i ny flik eller fönster >>Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
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2019 (Svenska)Rapport (Övrig (populärvetenskap, debatt, mm))
Abstract [sv]

Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

Ort, förlag, år, upplaga, sidor
Kristianstad: Kristianstad University Press, 2019. s. 26
Nyckelord
verksamhetsberättelse mat måltid 2019
Nationell ämneskategori
Livsmedelsteknik
Identifikatorer
urn:nbn:se:hkr:diva-19155 (URN)978-91-87973-38-3 (ISBN)
Tillgänglig från: 2019-03-13 Skapad: 2019-03-13 Senast uppdaterad: 2019-03-15Bibliografiskt granskad
Organisationer
Identifikatorer
ORCID-id: ORCID iD iconorcid.org/0000-0003-2450-066X

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