Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66,35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P < 0.05) between the three tastant concentrations except for umami in both vegetable purees, sourness in green capsicum puree, and fattiness in cucumber puree. Only enhancement of sweetness significantly (P < 0.05) increased acceptance of both vegetable purees compared to unmodified purees. In cucumber purees, relatively small amounts of added sucrose (2%) increased acceptance already significantly, whereas in green capsicum acceptance increased significantly only with addition of 5% sucrose. Enhancement of other taste modalities did not significantly increase acceptance of both vegetable purees. Enhancing saltiness and bitterness significantly decreased acceptance of both vegetable purees. We conclude that the effect of taste enhancement on acceptance of vegetable purees differs between tastants and depends on tastant concentration and vegetable type. With the exception of sweetness, taste enhancement of taste modalities such as sourness, bitterness, umami, and saltiness was insufficient to increase acceptance of vegetable purees. We suggest that more complex taste, flavor, or texture modifications are required to enhance acceptance of vegetables.
DOCUMENT
For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of this study was to determine the effect of sweetness and sourness enhancement on acceptance of cucumber and green capsicum purees in 5-6-year-old children. Three concentrations of sucrose (2, 5 and 10%) and citric acid (0.05, 0.08 and 0.15%) were added to cucumber and green capsicum purees. Children (n = 70, 5.7 ± 0.5 yrs) assessed acceptance of the vegetable purees using a 5-point hedonic facial scale. Sweetness enhancement significantly increased acceptance of cucumber purees (5 and 10% sucrose) and green capsicum purees (2 and 10% sucrose) compared to unmodified purees. Sourness enhancement (0.05, 0.08 and 0.15% citric acid) did not significantly influence acceptance of cucumber and green capsicum purees compared to unmodified purees. Children differed in acceptance of vegetable purees with added sucrose and citric acid. Sweetness likers (cucumber 77.1%, green capsicum 58.6%) accepted sucrose concentrations better than sweetness non-likers in both vegetables. Sourness likers (cucumber 50.0%, green capsicum 44.3%) accepted medium and high concentrations of citric acid better than sourness non-likers in cucumber and all citric acid concentrations in green capsicum. We conclude that enhancement of sweetness increases acceptance of cucumber and green capsicum purees in most children whereas enhancement of sourness is better accepted by only a few children. This study highlights the challenge to get children to better accept vegetables, since only sweetness enhancement improved acceptance while addition of sucrose is undesirable. For a small subset of children enhancing sourness might be an alternative strategy to increase acceptance of vegetables
DOCUMENT
The Technical Manual for the digital evaluation tool QualiTePE supports users of the QualiTePE tool in creating, conducting and analysing evaluations to record the quality of teaching in physical education. The information on the General Data Protection Regulation (GDPR) instructs users on how to anonymise the data collection of evaluations and which legal bases apply with regard to the collection of personal data. The technical manual for the digital evaluation tool QualiTePE and the information on the General Data Protection Regulation (GDPR) are available in English, German, French, Italian, Spanish, Dutch, Swedish, Slovenian, Czech and Greek.
DOCUMENT
Climate change and the depletion of resources in the world are widely recognized as the greatest societal challenges. The building sector is responsible for 40% of the raw material consumption globally. The emissions related to construction materials are anticipated to double by 2050, if no new technologies are adopted (EC, 2021). Based on the environmental cost indicator, isolation has the second largest (after concrete) impact to the environment. In Mythic - Myterials for THermal Insulation in Construction goal is to develop (in co-creation with the work field) the best available mycelium biocomposite, which can be used as a circular, biodegradable insulation material for construction in the building sector. In recent research projects partners concluded that Mycelium biocomposites have a high potential to replace traditional fossil-based isolation materials, but further research on the thermal insulation and moisture absorption is needed to convince the construction market. In the project various partners will cooperate, both from the production side of mycelium composites, as well as from the application side. Some partners originate from previous projects, but others contacted Centre of Expertise for the Biobased Economy (CoEBBE) to build further on the existing network. There are several SME’s from the Netherlands, but also from abroad (Nylausn from Iceland, Mogu Srl from Italy and Corstyrene form France), as well as Branche organizations and knowledge institutes. Avans works together with HZ in CoEBBE and for the microbiological knowledge we cooperate with the University of Utrecht. For the market research CoEBBE cooperates with the lectorate New Marketing within Avans, focussing on sustainability via biomimicry. Mycelium composites and natural products for the building industry is the theme that binds all partners.
Zuyd University and partners will develop novel coatings that contribute to a reduction in energy consumption of houses and buildings. The built environment currently consumes 46% of all energy, mainly for heating and cooling. A strong reduction is required as part of the transition towards sustainable energy. This is expressed by ambitious targets set by the Parkstad region, which has set itself the target to be energy neutral in 2040. For the Window of the Future Zuyd University (lectoraat Nanostructured Materials) and DWI (post-doc) aims to develop infrared regulating coatings that keep the heat inside in winter and outside in summer. These coatings are expected to strongly contribute to reduction of energy consumption. We will develop coating materials for application on glass windows, which are transparent for visible light to allow maximal daylight entering the building, and simultaneously regulate the transmission and reflection of IR heat. Kriya and Physee (SMEs) will advise Zuyd on technical and economic challenges related to the development of IR regulating glass windows. OMT Solutions (SME) and SGS Intron will advise on characterization and the performance validation. The need for such windows is confirmed by TNO/The Brightlands Materials Center as central challenge in their Optoelectronics program. They contribute largely to this project. Large demonstrator windows will be coated, and installed in test houses for real-life testing and quantification of the energy reduction. Zuyd (lectoraat Solar Energy in the Built Environment) will quantify the impact of smart IR regulating windows on the energy transition by comparing their impact to other available technologies, e.g. solar cells. In this quantification, Zuyd will focus on the Parkstad region. Together with Parkstad and Maastricht University (Ph.D. student), Zuyd will also quantify the socio-economic impact, and promote the societal acceptance of smart IR regulating windows.
