Spices in a Product Affect Emotions: A Study with an Extruded Snack Product

dc.citation.doi10.3390/foods6080070
dc.citation.issn2304-8158
dc.citation.issue8
dc.citation.jtitleFoods
dc.citation.volume6
dc.contributor.authorBell, Brandon
dc.contributor.authorAdhikari, Koushik
dc.contributor.authorChambers, Edgar, IV
dc.contributor.authorAlavi, Sajid
dc.contributor.authorKing, Silvia
dc.contributor.authorHaub, Mark
dc.date.accessioned2018-07-31T20:04:09Z
dc.date.available2018-07-31T20:04:09Z
dc.date.issued2017-08-18
dc.date.published2017
dc.descriptionCitation: Bell, B., Adhikari, K., Chambers, E., Alavi, S., King, S., & Haub, M. (2017). Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †. Foods, 6(8), 70. https://doi.org/10.3390/foods6080070
dc.description.abstractFood commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.
dc.description.versionArticle: Version of Record
dc.identifier.urihttp://hdl.handle.net/2097/39080
dc.relation.urihttps://doi.org/10.3390/foods6080070
dc.rightsAttribution 4.0 International (CC BY 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidants
dc.subjectClinical
dc.subjectEmotion
dc.subjectExtruded Snack
dc.subjectOverall Liking
dc.subjectSpices
dc.titleSpices in a Product Affect Emotions: A Study with an Extruded Snack Product
dc.typeText

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