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Sensory Physiology Approach to Developing Tasty & Healthy Foods 2009

Sensory Physiology Approach to Developing Tasty & Healthy Foods 2009. Steven Witherly, PhD Technical Products Inc. Author of: “Why Humans Like Junk Food”. Steven Witherly, PhD. Nutraceutical Consulting: Technical products Inc Technicalproductsinc.net

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Sensory Physiology Approach to Developing Tasty & Healthy Foods 2009

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  1. Sensory Physiology Approach to Developing Tasty & Healthy Foods2009 Steven Witherly, PhD Technical Products Inc. Author of: “Why Humans Like Junk Food”

  2. Steven Witherly, PhD • Nutraceutical Consulting: • Technical products Inc • Technicalproductsinc.net • Create healthy Products; energy drinks, supplements, bars • Food Science Professor • Calif. State University at Northridge

  3. Overall Theme Taste is Number One in Food selection What Makes Food Taste Good? Can Healthy Be Tasty?

  4. Overall Theme II Dozens of Studies Show That People say they Want Healthy Food But they eat… JUNK FOOD!!!

  5. It’s A Fast Food World After All • 44% USA Say They Love The Taste of Fast Food So Much They Can’t Give it Up! • 29% say they tend to eat junk food when feeling down. • Food is an Excellent Anti-depressant • USA TODAY June 4, 2009

  6. Brain Gut Fat Cells

  7. Obesity Trends Among U.S. Adults1985 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% Source: Centers for Disease Control

  8. Obesity Trends Among U.S. Adults1990 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% Source: Centers for Disease Control

  9. Obesity Trends Among U.S. Adults1995 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% Source: Centers for Disease Control

  10. Obesity Trends Among U.S. Adults2000 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20% Source: Centers for Disease Control

  11. Obesity Trends Among U.S. Adults2004 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25% Source: Centers for Disease Control

  12. Obesity Trends Among U.S. Adults2005 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30% Source: Centers for Disease Control

  13. Outline of Talk I • Human Physiology, Evolution & Cuisine • Nature of Food Pleasure & Pleasure Ingredients • Unique Human Nutritional Requirements • Much different from the apes

  14. Outline of Talk II • Food Perception Theories • Food “Pleasure” Equation • Food “Wanting/Liking” Equation • Food “Umami” Equation • Sensory Specific Satiety

  15. Outline of Talk III • Goff/Glee Nutritional Hypothesis • We prefer (aroma/taste) what our cells need • Power of Probiotics • New Research on Taste • New Research on Olfaction • Pleasure Ingredients

  16. Cuisine & Physiology + Paleo-Culinology

  17. Humans Are a ChemoSensory TUBE

  18. Unique Human Nutritionals • 50+ Nutrients to Survive • Need Protein/Fat to survive (not CHO) • Long chain fatty acid needs • Vitamin C Absolute Reqm. • High Sodium Needs (No hair) • High Capacity for Sugar Digestion • Huge Need to Preserve Food for Survival • 300+ Species of Unique Bacteria!

  19. Essential Nutrients Overview Herbals = plant material that MAY contain important nutrients that are physiologically bioactive

  20. Reaching Beyond Basic Nutrition Minerals - Macro Minerals – Micro • Calcium • Phosphorus • Magnesium • Sulfur • Iron • Zinc • Fluoride • Manganese Minerals - Ultra Minerals - Electrolytes • Copper • Iodine • Selenium • Molybdenum • Chromium • Arsenic • Boron • Nickel • Silicon • Vanadium • Sodium • Potassium • Chloride

  21. Factors Reducing Nutrient Activity www.unu.edu/unupress/ food/V192e/ch03.htm

  22. Factors increasing nutrient activity Cooking! Fire use at least 1,000,000 years old! (Sci. American 2009)

  23. The Super-Sizing of America! • Bagels in 1960 were 2 oz. and 200 calories • Today a Bagel is 5 oz, and 400 calories • A soda in 1960 was 8 oz. and 97 calories • Today a soda is 20 oz. and 243 calories • Popcorn used to be 7 cups, 400 calories • Today popcorn is 20 cups and 1160 calories • Dinner plates were 8 inches • Dinner plates are now 12 inches….and • we eat 20-35% more!

  24. Food Trends 2009 http://sloantrend.com/OurTeam.aspx • Cooking Again • Families want restaurant quality food at home • Homeward Bound • Home Movie watching and BBQ are growing • Gourmetization • Consumer much more sophisticated, chef-skills increase • New Pacesetters • 18-32 can’t cook but want gourmet food • Little Luxuries (gourmet treats) • Scared Straight • Food poisoning a concern • Changing shade of Green • “fresh, “natural” = farm, additive free, organic environmentally friendly • ME the M.D. • Foods as medicines • Thirsting for More • Colas out Energy/Healthy drinks are in • Form Follows Function • Sales frozen and refrigeration foods down..but ease of preparation still key Sloan Trends 2009 Food Tech 4 09

  25. Humans Fattest Primates Principle: We Look Like • Small Jaw • Small Gut • High Brain Energy Needs

  26. Small Jaw • Small Gut • High Brain Energy Needs

  27. Human Diet Evolution • Salt, fat and sugar rare in our Past! • We crave what is scarce! Human Evolution… Lean meats, berries, whole grains, vegetables, fruits, honey Thrifty Gene Hypothesis

  28. The Dawn of Man Humans are Meat Eaters

  29. Humans are “Cookivores” • Wrangham hypothesis: • Humans evolved with fire 2 million years ago: vision enlarged, noses shrank • Aroma receptors down but connections increased dramatically (3 Olfactory Brain Centers) • THREE Olfactory Systems!!! • Aromas associated now with: • Essential Nutrients • Fire • Fermentation

  30. Wrangham “Cookivore” Theory • Homo Culinarus; Paleo-Gastronomy • Evolved with fire, fermentation, high energy density • German study, women who only ate raw food lostweight, energy and monthly cycle. Should We Be Vegans???

  31. Cooking Foods • Increases digestibility • Raw Potato vs. Cooked • Lycopene in tomatoes • Destroys Anti-Nutrients • Soybean lectins, etc. • Increases Nutrient Density & Releases Nutrients • Cooking with Fat (Fat Soluble Vitamins)

  32. The Truth

  33. Humans Love Organ Meats!

  34. Junk Food Pyramid

  35. Gut Directs Food Intake • Enzymes in Gut Provide Evidence of What is Most Pleasurable:

  36. Intestinal Enzymes & Food • Proteinases (Carboxy-amino peptidases) • Nucleases (RNA/DNA or Nucleotides) • Carbohydrate Enzymes: • Lactase [lactose, milk] • Amylase (saliva too) [Starch] • Sucrase [Sucrose] • Maltase (Isomaltase) [maltose] • Trehalase

  37. Bacteria In Gut • Unique to Humans 300+ Strains • How Did They get There? • Nutritional Requirements? • Bugs Need Food Too! • Digest Food, Create Vitamins, Boost Immunity • Certain Microbes Increase Fat Storage the Bacteroidetes and the Firmicutes 10x more Bacteria than Human Cells!

  38. Bacteria in Skin 1000 Different Types Also a mystery is what all these microbes use for food."They obviously have to be eating something," Fierer said. "Probably some of them are eating dead skin cells or oils that come from your skin. Who knows?"

  39. Yogurt—Makes You Feel Good • Active Cultures (Lactobacillus acidophilus) • Up-regulate mu-opioid and cannabinoid receptors in Gut cells, and mediated analgesic functions in the gut-similar to the effects of morphine. • Bugs in Gut Affect our Visceral Perception, • Digestion may effect Food Preference!!! 20% pop. Chronic gut pain Nat. Med 2007

  40. Probiotics • No Bacteria…No Humans • Many Strains Available to the Food Scientist • Lactobacillus acidophilus NCFM • Strain induces expression of opioid and cannabinoid receptors lining intestinal cells! • Pain reduction similar to morphine! • Nutr. World, May 2009

  41. Bacterial flora in Your Gut & Genotype May determine What You Like to Eat Chocolate Likers Had Much Different Flora/Metabolic Response than Non-Likers!!! Sunil Kochhar, Nestle

  42. Goff & Klee Aroma-Nutrient Theory Preferred aromas are innate when they are derived from essential nutrients “Tasty Is Healthier”

  43. Humans Like Spices/Foods that are… Goff and Klee Flavor Hypothesis: • Bioactive (Do something to body) • Taste Active (Hedonics) • Orosensation(s) (Feel) • Gastrointestinal/Humoral feedback • Survival Value, Antibacterial

  44. Goff & Klee Aroma-Nutrient Theory Preferred aromas are innate when they are derived from essential nutrients

  45. Essential Nutrient Aromas Theory of Goff and Klee: • Humans innately like aromas that have nutritional significance. • Fruity = C and sugar and energy • Tomato = lycopene, fatty acids • Spices: health components • Carrot = alpha/beta carotene • Meat = Vitamin B1, 5’ Nucleotides, MSG • Science, 311, 812-, 2006.

  46. Are Some Aroma Preferences Innate? Rachel Hertz NO! Goff & Klee YES!

  47. Goff & Klee Aroma Classes • Carotenoid-based Aromatics • Lycopene/Beta-alpha carotene/others • Essential Fatty Acid Aromatics • Linoleic/Linolenic/Others (long chain) • Essential Amino Acids • Branched chain/Sulfur Containing

  48. Citric Acid Cycle TCA or Krebs FRUITS

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