Progress 02/15/18 to 05/14/21
Outputs
Target Audience: The target audience reached during the duration of the project included the following individuals and groups. (1) Individuals included 10 panelists participating in descriptive sensory analysis of mushroom-egg white blends. These participants received training on sensory profile description of mushroom-egg white blends. (2) A total of 380 consumers participated in mushroom-egg white blend consumer tests. During the consumer test, the participants displayed their hedonic scores towards the mushroom-egg white blends that we developed. (3) During the clinical study, a total of 29 participants attending the study with the duration of 4 months of consumption of mushroom-egg white blends. Among them, 18 participants fully finished the consumption study, while 11 participants was stopped at very later stage because of COVID-19. (4) The research outcomes were presented at multiple meets/symposiums, which were (A) the Longhorn Institute of Food Technologists (LIFT) Suppliers' Night in November 2019, Texas. The presentation was lasted for half day, with more than 100 audience. (B) The Institute of Food Technologists (IFT) annual meeting in July 2020, Chicago (virtual). IFT is the biggest national meeting for food and ingredient related industry and academia. More than 15,000 individuals attend the IFT annual meeting every year. (C) The American Chemical Society (ACS) National Meeting & Exposition in August 2020, San Francisco (Virtual). ACS has the largest chemistry-related conference, which has at least 15,000 attendees with quite amount from agriculture and food science relevant industry. (5) Findings from this research project have been published in multiple peer-reviewed journals with major audience from agriculture, food industry, and food science academia. (6) Findings from the clinical feeding study are planned for abstract submissions and presentations at the American Society of Nutrition (ASN) meetings in 2022. ASN is an American society for professional researchers and practitioners in the field ofnutrition with audience above 5,000. (7) Manuscripts in peer-reviewed journals are planned to be submitted after the scientific presentations of the clinical findings. Changes/Problems: As reported earlier, the intervention clinical study was suspended on March 15, 2020 due to COVID-19. There were 11 study participants that were still active within the intervention protocol that are considered part of the attrition and no longer included in the final data and statistically analysis. Based on the discussion and resolution after the second progress report, the halt if recruitment for the intervention study due to COVID-19 directly impacted our statistical analysis as the effect size and sample size to observe a more robust effect was underpowered. What opportunities for training and professional development has the project provided? Graduate student training related to objective 1 and 2: For the product development and sensory evolution part, four graduate students received training under supervision of the investigator (Dr. Du). One graduate student had training on food product development, include knowledge in food ingredients, product development concept, lab skills, and product shelf-life. The second graduate student had training on descriptive sensory analysis including the development of sensory descriptors related to mushroom and egg white, chemical references for the developed mushroom-egg white products, and training a batch of participants to describe sensory properties properly of mushroom-egg white blends. The third graduate student had training on consumer study which involved in how to recruit consumer, conduct the consumer test, data process, and statistical analysis. The forth graduate student had training on flavor component instrumental analysis including high-performance liquid chromatograph (HPLC). These four graduate students were trained well and three graduate students developed mushroom-related subject for their thesis research. Professional training related to objective 1 and 2: Individuals included 10 panelists participating in descriptive sensory analysis of mushroom-egg white blends. These participants received training on sensory profile description of mushroom-egg white blends. After trained, they evaluated the sensory properties of developed mushroom-egg white blends. Graduate student training related to objective 3 and 4: The intervention study which is associated with Objective 3 and 4 of this research project involved production of the treatment product (egg white alone and egg white mushroom blend) that is consumed by the study participants over the two, 6-week feeding periods (treatment arms). Three undergraduate students and the study coordinator (doctoral student) were directly involved with this aspect of the project. Under supervision of the investigator (Dr. Juma), these individuals were trained in producing the treatment patties as described earlier. This process involved handling of raw material (mushrooms and eggs) following food safety standards, packaging and portioning, and snap freezing of the product to maintain shelf-life for consumption. The key personnel associated with the study visits included three graduate students (working on thesis projects), a doctoral student (study coordinator), trained phlebotomists working on rotation to conduct all of the blood draws, personnel that conducted body composition and endothelial dysfunction assessments, and a Registered/Licensed Dietitian for the dietary counseling involved in the study protocol. The graduate students who were trained on various aspects of the study visit protocols with primary training related to satiety data collection and timings, blood collection timing, centrifuging, and aliquoting of serum specimens for analysis of satiety biomarkers. These students have had opportunities to learn and be trained regarding clinical studies, maintaining research subject and data confidentialities, clinical and diagnostic principles associated with the objectives of this research project. The three graduate students working on a Master's thesis project were trained on analysis of serum biomarkers in the research bench based setting, data entry and management, statistical analysis, and interpretation of the outcomes and findings from the intervention study. Another graduate student certified and licensed to operate the DXA instrument was trained on determination of visceral fat volume and percent along with other components of body composition assessment. A graduate student who had recently completed the dietetic internship and licensed as a registered dietitian nutritionist obtained training with skills of diet counseling and diet analysis with the study participants. Professional training related to objective 3 and 4: Study participants that were recruited and underwent the two treatment arm (egg white alone, egg white mushroom blend) were counseled one-on-one by a trained and licensed dietitian nutritionist in regards to their diet. Each participant was trained to collect dietary food diary for three days at the beginning and end of each treatment arm. The educational component involved understanding of standardized food models and measurement tools to estimate food intake. How have the results been disseminated to communities of interest? Since this research involved in the consumer study of the mushroom-egg white blends for Objective 1 and 2, the consumers were recruited from the Texas Woman's University Denton campus. Emails and flyers related to our products and consumer test information were sent to the whole university including students, faculty, and staff (around 20,000 total). This was a very impressive way to disseminate our study to the community. The accomplishment of Objectives 3 and 4 involved a clinical intervention study. The advisement for study volunteer recruitment was disseminated on the Texas Woman's University Denton and Dallas campuses. Additionally, Facebook and Instagram local pages was utilized and shared as a means of using social media. This is another method that was effective in disseminating the information about the clinical study to a broad community and create awareness in the Dallas Metroplex Area. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Accomplishment for the objective 1: Aroma and flavor of three raw and roastedA. bisporusmushrooms were characterized using quantitative descriptive analysis. Sixteen sensory attributes were chosen and included definitions and reference standards prepared with chemical solutions representing aromas perceived in the samples. All three rawA. bisporuspossessed key sensory characters of mushroom, earthy, hay, soybean, potato, and woody aroma and flavors. Raw portobello and crimini had significantly higher flavor intensities in mushroom, earthy, dark meat, woody, and cabbage flavors, umami and bitterness taste, than white. When roasted, sensory profiles significantly shifted to dark meat, roasted, and fried notes, and portobello showed the highest intensity in dark meat flavor. Conversely, hay, woody, and earthy notes decreased in all roasted mushrooms. The results contribute to the growing body of research on mushroom sensory properties and potential use in savory products. The reference solutions could be adopted by other researchers or industry peers for mushroomsensory evaluation. Flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30% were investigated using a panel trained. Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg-like aroma and flavor. After mushroom topping was added, the dominant sensory attributes shifted to mushroom-based flavor characteristics, and mushroom could enhance egg-like flavor in multiple dimensions, including aroma, taste and texture. Mushroom variety showed significant impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development. Accomplishment for the objective 2: The 16 formulated mushroom-egg white blends were evaluated by 380 participants. The blends received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 blends. Consumer hedonic levels toward mushroom blends were significantly impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom-egg white blends. Another study quantified 36 taste-related substances in 16 developed blends using gas chromatography-mass spectroscopy and high performance liquid chromatography-UV. Egg white contained limited amounts of all these compounds, which significantly increased in the egg white-mushroom blends. When egg whites were substituted with 30% mushrooms, total free amino acids, 5′-nucleotides, soluble sugars, and organic acids increased 260-510, 4.0-6.5, 12-79, and 2.4-4.2 times. The majority of these quantified compounds varied along with mushroom varieties (white and crimini) and cooking methods (steam and roast). These results demonstrate the contribution of mushroom taste-related compounds to egg white flavor and associated impact factors, providing evidence to increase future mushroom utilization in food product development. Accomplishment for the Objective 3: A clinical study utilizing a randomized crossover two-treatment arm design meeting the inclusion/exclusion criteria was conducted. The hurdles with recruitment were not as planned by the investigators as meeting the inclusion/exclusion criteria.COVID-19 pandemic resulted in complete suspension of all studies in March 2020 and the USDA program officer agreed to discontinued recruitment. Participant information was the blend group had total 19 participants, egg white alone had 18, attrition (non COVID-19 related) had 9, and attrition (COVID-19)* were 11. Body weight and body composition assessment was completed at baseline and end of each treatment arm. Results indicated that there was a decline in body weight and a decrease in BMI in the blend treatment in comparison to baseline. Similar changes were also observed in the egg-white alone treatment group as well. The decrease between the two treatment groups was not significant. It should be noted that body weight and body composition (BMI) was higher at baseline in the egg white group in comparison to the baseline for the blend group. The egg white only treatment resulted in a significant decline in visceral fat volume in comparison to baseline. This was not observed in the blend group. However, the visceral fat percent at baseline for the egg white only group was also significantly higher than the baseline value for the blend group. The decline in visceral fat after the egg white alone carried over during the wash out phase therefore a lower baseline value before the initiation of the blend. This somewhat explains the blunted impact from the blend on this body composition parameter as well as change in android and gynoid fat percentage. Accomplishment for the objective 4: Data associated with subjective satiety was collected using a VAS. After controlling for baseline, the data analysis of these parameters employed the trapezoidal method to determine area under the curve (AUC) during the 2 hour response time. The AUC analysis indicated no changes in the parameters from baseline to final in the egg white only. With theblend, there was a rise in AUC associated with the feeling of hunger and amount of food eaten. One parameters that was more greatly elicited in the blend group was the pleasantness of the meal whereas this parameters declined in the egg-white only group. This is aligned with the findings from our consumer acceptance and sensory study. The trapezoidal method was utilized to determine area under the curve for plasma ghrelin, gastric inhibitory peptide (GIP), glucagon-like peptide-1 (GLP-1), leptin, pancreatic peptide YY, monocyte chemoattractant protein -1, and insulin. In theblend treatment arm, the levels of ghrelin significantly increased at 60 min after time zero but rapidly declined to fasted levels at 120 min. These changes were only observed during the acute (baseline) visit in response to the blend feeding. At 6 weeks after consuming the blend, the plasma levels of ghrelin did not have a similar elevated response. There was no change in the Ghrelin AUC in the egg white only treatment group during at baseline and post 6 weeks feeding. The time response and AUC for leptin, GIP, and insulin were not affected in the acute phase or post-6 weeks with either the egg white or the blend. However, the egg white only treatment did have a rise in PYY during the acute feeding but not after the 6 week intervention. The six week feeding of the blend did result in a slight, albeit non-significant rise in PYY. The small but modest decline in body weight and decrease in BMI that was observed in both treatment arms may be suggestive of the that PYY response in the acute phase with egg white only group and after 6 weeks feeding in the blend group. The findings are such that a more robust and large sample size may be required to fully evaluate its impact on body weight management and composition along with the modulation of satiety signaling.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Adriana Muniz, Marcus Shanks, Xiaofen Du*. Sensory Profiles and Taste Compounds of Mushroom-Egg White Blend. Longhorn Institute of Food Technologists (LIFT) Suppliers Night, 11/2019
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Adriana Muniz, Marcs Shanks, Xiaofen Du*. Sensory profiles and volatile and non-volatile compounds of mushroom-egg white blends. Institute of Food Technologists, 7/2020
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Xiaofen Du*, Adriana Muniz. Sensory characteristics and flavor compounds in raw and roasted mushrooms. Institute of Food Technologists, 7/2020
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Xiaofen Du*, Adriana Muniz, Joanna Sissons, Marcus Shanks. Sensory properties and consumer acceptance of mushroom-egg white blends. The 260th ACS National Meeting & Exposition, 8/2020
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Xiaofen Du*, Joanna Sissons, Marcus Shanks, Anne Plotto. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. LWT. 2021, 138: e110596
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Xiaofen Du*, Adriana Muniz, Joanna Sissons, Wanyi Wang, Shanil Juma. Consumer acceptance of egg white partially substituted with mushrooms and mushroom-egg white flavor pairing. Food Science & Nutrition. 2021, 00: 1-12
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Adriana Muniz, Xiaofen Du*, Marcus Shanks. Flavor enhancement of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis. Journal of the Science of Food and Agriculture. 2021. DOI: 10.1002/jsfa.11332
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
4. Xiaofen Du*, Adriana Muniz, Mindy Davila, Shanil Juma. Egg white partially substituted with mushroom: taste impartment with mushroom amino acids, 5?-nucleotides, soluble sugars, and organic acids, and impact factors. ACS Food Science & Technology. 2021, doi.org/10.1021/acsfoodscitech.1c00229
- Type:
Journal Articles
Status:
Under Review
Year Published:
2021
Citation:
Adriana Muniz, Xiaofen Du*. Egg white partially substituted with mushroom: volatile aroma impartment from mushroom and impact of mushroom type, proportion, and cooking method. ACS Food Science & Technology. 2021, fs-2021-00187k.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2021
Citation:
Adriana Muniz. Investigating Sensory Profiles and Flavor Composition of Mushroom-Egg White Blends with Descriptive Sensory and Instrumental Analyses. Texas Womans University.
- Type:
Theses/Dissertations
Status:
Under Review
Year Published:
2021
Citation:
Geovanna Tolentino. Effects of egg white-mushroom blend products on satiety hormones and satiety sensations. Texas Womans University
- Type:
Theses/Dissertations
Status:
Under Review
Year Published:
2021
Citation:
Lisa Lloyd. Dietary counseling and changes in diet and body composition in an overweight and obese population consuming an egg white versus egg white mushroom blend products. Texas Womans University
- Type:
Theses/Dissertations
Status:
Under Review
Year Published:
2021
Citation:
Catrina Roceles. Vascular markers and endothelial function assessment in young adults on a short-term cross-over intervention of egg white alone and egg white mushroom blend. Texas Womans University
|
Progress 02/15/19 to 02/14/20
Outputs
Target Audience:The target audience reached during the second year of the project included the following individuals and groups. (1) Individuals included 10 panelists participating in descriptive sensory analysis of mushroom-egg white blends. These participants received training on sensory profile description of mushroom-egg white blends. After trained, they evaluated the sensory properties of developed mushroom-egg white blends. (2) A total of 239 consumers participated in mushroom-egg white blend consumer tests. During the consumer test, the participants displayed their hedonic scores towards the mushroom-egg white blends that we developed. (3) During the clinical study, a total of 29 participants attending the study with the duration of 4 months of consumption of mushroom-egg white blends. Among them, 18 participants fully finished the consumption study, while 11 participants was stopped at very later stage because of COVID-19. (4) Part of the research outcome was presented at the Longhorn Institute of Food Technologists (LIFT) Suppliers' Night in November 2019, Texas. The presentation was lasted for half day, with more than 100 audience. Changes/Problems:As reported earlier, the intervention clinical study was suspended on March 15, 2020 due to COVID-19. There were 11 study participants that were still active within the intervention protocol that are now considered part of the attrition and no longer can be part of the data analysis. At the time of this report, the investigators are not aware of the plans or timeline as to when researchers will be allow to commence any form of research activity, especially that which involves human participants. At this point, we have at least 18 participants that have completed the two treatment arms. This is short of the 24 that were required based on the statistical modeling and power size. Since we are already in the extension period, the major change that we are considering to implement is to discontinue any treatment or intervention when research is allowed by the institution. A major factor is that the duration for a single participant to complete the two treatment arms and the washout period requires 4 months. It will also require us to complete all of the serum analysis and data analysis which will require 4 months. With a minimal of six participants needed to meet our sample size requirement, we will need 5 months followed by 4 months to complete all of the data analysis. Currently, we do not have a timeline as to when the University will allow for us to proceed with continuing to work on this project. Hence, a major change proposed is to reduce the sample size for analysis to those that have completed the intervention. The investigators plan to discuss this and other issues related to COVID-19 restriction with the Program Officer at USDA NIFA. What opportunities for training and professional development has the project provided?For the product development and sensory evolution part, three graduate students received training under supervision of the investigator (Dr. Du). One graduate student had training on food product development, include knowledge in food ingredients, product development concept, lab skills, and product shelf-life. The second graduate student had training on descriptive sensory analysis including the development of sensory descriptors related to mushroom and egg white, chemical references for the developed mushroom-egg white products, and training a batch of participants to describe sensory properties properly of mushroom-egg white blends. The third graduate student had training on consumer study which involved in how to recruit consumer, conduct the consumer test, data process, and statistical analysis. These three graduate students were trained well and two graduate students developed mushroom-related subject for their thesis research. The intervention study which is associated with Objective 3 and 4 of this research project involves production of the treatment product that is consumed by the study participants over the two, 6-week feeding periods (treatment arms). Two students (undergraduate) and the study coordinator (doctoral student) were directly involved with this aspect of the project. Under supervision of the investigator (Dr. Juma), these individuals trained in producing the treatment patties as described earlier. This process involved handling of raw material (mushrooms and eggs) following food safety standards, packaging and portioning, and snap freezing of the product to maintain shelf-life for consumption. The key personnel associated with the study visits included three graduate students (working on thesis projects), a doctoral student (study coordinator), trained phlebotomists working on rotation to conduct all of the blood draws, personnel that conducted body composition and endothelial dysfunction assessments, and a Registered/Licensed Dietitian for the dietary counseling involved in the study protocol. The graduate students who were trained on various aspects of the study visit protocols with primary training related to satiety data collection and timings, blood collection timing, centrifuging, and aliquoting of serum specimens for analysis of satiety biomarkers. These students have had opportunities to learn and be trained regarding clinical studies, maintaining research subject and data confidentialities, clinical and diagnostic principles associated with the objectives of this research project. During the remainder of the extension period on this project, these key personnel will be trained on analysis of serum biomarkers in the research bench based setting, data entry and management, statistical analysis, and interpretation of the outcomes and findings from the intervention study. How have the results been disseminated to communities of interest?Since this research involved in the consumer study of the mushroom-egg white blends, the consumers were recruited from the Texas Woman's University Denton campus. Emails and flyers related to our products and consumer test information were sent to the whole university including students, faculty, and staff (around 20,000 total). This was a very impressive way to disseminate our study to the community. This research also involves in clinical study. The advisement for volunteer recruitment was disseminated to the Texas Woman's University Denton campus, Facebook local page, and Instagram local page. This is another way to disseminate our study to a broad community. What do you plan to do during the next reporting period to accomplish the goals?The project has been extended for one more year without extra cost, since clinical part (objectives 3 and 4) has not been fully finished. We have collected 18 participants' specimens during the second year of the project. Need to conduct and finish specimen analysis within one year. No lab or human subject-related research was allowed since the middle of March 2020 because of the risk of COVID-19. Once we have schedule, will continue to work on specimen analysis.
Impacts
What was accomplished under these goals?
Accomplishment for the objective 1: To characterize the sensory properties of egg white dishes alone in contrast to egg whites partially substituted with mushroom. Have reported in the first-year report. Accomplishment for the objective 2: To investigate consumer acceptance of formulated mushroom-egg white blends. Have reported in the first-year report, with more specific information highlighted here. Consumer tests were conducted to investigate the acceptance of the developed 16 mushroom-egg white blends. A total of 239 consumers were recruited. The questionnaire for the consumer tests included 16 questions with nine-point category scale used . A demographic form was collected for each consumer by the end of test. Data was collected and submitted for one-way ANOVA, two-way ANOVA, principal component analysis (PCA), and partial least square (PLS) analysis performed using SPSS and XLSTAT. The results indicated that there was significant differences on consumer liking among the levels of mushroom blended, regardless of mushroom types and cooking methods. The highest acceptance level of white button and cremini mushroom blends was 30% mushroom in steam, while it was 20% mushroom for the oven roasted method. Cremini-egg white blends were more acceptable than white button-egg white blends, while steam method was more preferred than roasted method regarding the characteristics of appearance, flavor, and texture. This understanding paved the way for appropriateness of blend use to become regarded as an underpinning construct of food choice and the development of the use situations. The results could increase knowledge in consumer attitudes and potential important sensory factors affecting the acceptance of mushroom-egg white blends, consequently increasing the recognition and consumption of mushrooms. These results gave a direction for mushroom-egg white clinical study in objectives 3 and 4. Accomplishment for the Objective 3 and 4: To demonstrate the combined effect of a mushroom-egg white blend in comparison to egg white alone on body weight management and satiety. Upon approval of the IRB Protocol and Modifications in April 2019, we initiated recruitment of potential participants for the human intervention (feeding study) in May 2019. The planned treatment intervention was to start the treatment arms (egg white only or mushroom-egg white blend) in cohort of 2-3 participants. Each treatment arm involved two study visits (baseline and end of treatment arm) that are 4-5 hours in duration allowing us to complete all of the required components of data collection. Each participant being randomized to one of the two treatment arms at the first baseline visit. The treatment (feeding) involves either 100 grams of egg white product made into two patties or 70 grams of egg white blended with 30 grams of mushroom as two patties to be consumed daily for the 6 week treatment duration. For each treatment arm, the treatment duration is 6 weeks after which the study visit was be associated with data collection for the end of the treatment arm. This is followed by a four-week wash-out period. The study participants would then return for a study visit and are switched to the other treatment arm that would continue for 6 weeks. Similarly, at the end of the six-week period, the participant returns for data collection during the final visit. Since our primary recruitment involved the community of Texas Woman's University, our recruitment at the beginning of the intervention study was slower than what we planned due to the summer semester. We had more success with recruitment in Fall Semester as students returned back to campus. Similarly, we planned to have cohorts of participants that did not have any planned study visits during the holiday times in December or in most cases had participants that were in wash-out period during this time. In early 2020, we continued recruitment to meet our sample size and planned to close out recruitment in late February. Unfortunately, the situation dramatically changed with COVID-19 as the research at our institution was completed suspended mid-March 2020. The table below provides details as to our research participants. Our proposed recruitment for this study was to have 30 participants recruited with an attrition rate of 20% with the sample size of 24 for statistical analysis of the outcomes for Objectives 3 & 4. Prior to March 15 and upon completion of recruitment, we estimated that we would exceed the sample size goal even with a higher attrition or participants that withdrew that was prior to COVID-19. Study participant information (as of March 15, 2020): · Mushroom-egg white blend (completed): females 15, males 4, total 19 · Egg white alone (completed): females 15, males 3, total 18 · Attrition (non COVID-19 related): females 8, males 1, total 9 · Attrition (COVID-19)*: females 7, males 4, total 11 *Administration at TWU suspended all research activity due to COVID-19 effective March 15, 2020. Due to this policy, participants that were active in the study are no longer on approved protocol. Of those 11 participants: 3 were on washout period, 2 were active in Treatment Arm 2, and 6 were active in Treatment Arm 1. In reflecting on our accomplishments associated with Objectives 3 and 4, we developed procedures and training of key personnel to execute the proposed work with minimal concerns. We also modified the IRB protocol before initiation of recruitment to include additional assessment to evaluate vascular health during our study visits. Three months prior to the intervention study, we trained our treatment product development team and created test batches of the two treatment products including sensory evaluation to develop uniform procedure and maintain sensory of the two treatment products. In relation to the study visits, key personnel were trained on the procedures and protocols to follow regarding informed consent, anthropometrics, body composition analysis, electronic satiety data and blood draw timings. The procedures related to diet counseling session were also developed in consultation with the dietitian who worked with us on the intervention study. There are no major concerns that we challenges we encountered associated with the study visits. In regards to a higher attrition rate prior to COVID-19, the concern most related to withdrawal from the study was not being able to continue consuming the product or not complying with physical activity restriction during the intervention. Some of the other reasons were due to dislike for having too many blood draws, scheduling conflict, or becoming pregnant during the study. In regards to the outcomes associated with objective 3 and 4, we collected satiety data using iPad via Compusense software licensed to Dr. Du. This electronic data is maintained via password protection on a cloud server. The satiety data will be analyzed as part of the objective 4. Fasted blood draw during baseline and final visits at time zero followed by timed blood specimens obtained to measure satiety hormones at various increments as proposed. Overall, we did not experience any major hurdles with the blood draws. However, with a few participants the challenge was with catheters that would not maintain over the entire duration of the blood draws (2 hours after feeding product). In such situations we limited the number of draws as necessary. In regards to body composition assessment, we had a trained technician who conducted all of the DXA measurements to determine body composition parameters including evaluation of visceral fat percentage and volume which would also be analyzed in relation to the vascular health assessment that was conducted using the EndoPAT (endothelial Dynsfunction). We do not have any findings or data to report at the time of this report as the planned analysis was to be done after the completion of the intervention study.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2020
Citation:
Conference: IFT20; July 2020
Title: Sensory Profiles and Volatile and Non-volatile Compounds of Mushroom-Egg White Blends
Abstract: Agaricus bisporus is the major commercial mushrooms in the world known for high nutritional values and flavor enhancement. Egg white has also high nutritional quality, being extensively consumed. The hypothesis is a combination of mushroom and egg white will enhance flavor, promoting mushroom consumption and consequently health benefits. This study aimed to develop mushroom-egg white blends and investigate the sensory quality and associated flavor chemical composition. Either white or crimini mushrooms at 0%, 10%, 20%, and 30% were used to develop sets of mushroom-white egg blends by either roasting or steaming. Quantitative Descriptive Analysis was conducted to measure the intensity of mushroom, earthy, dark meat, roasted, hay, soybean, potato, woody, fried, cabbage, sulfur, and egg aroma notes as well as the umami, sweet, bitter, and salty tastes in the blends. Solid-phase microextraction followed by gas chromatography-mass spectrometry was conducted to measure the volatiles compounds associated with aroma while high-pressure liquid chromatography was performed to measure the taste related compounds. Results showed mushroom increase and roasting method increased the perception of mushroom, earthy, dark meat, roasted, hay, soybean, potato, woody, fried aroma notes, while egg notes decreased (p<.05). The taste of umami and bitter were significantly more intense for high level of mushroom and roast cooking (p<.05). Regarding total 5-nucletides content responsible for umami ranged from 0.01 to 2.51 �g/g, being roasted blend at crimini 30% significantly higher (p<.05). The 5-GMP was the dominant 5-nucleotides followed by 5-CMP, 5-UMP, and 5-IMP. The total organic acid content associated with sourness ranged from 0.15 to 1.08 mg/g, being steamed blend at crimini 30% significantly higher (p<.05). The major acids were acetic followed by malic, tartaric, oxalic, and fumaric. A series of aliphatic components were identified as the major contributors to the characteristic mushroom aroma, while N-containing compounds mainly associated with roasted blends. Both mushrooms and roasting cooking method contributed to the enhancement of flavor besides increasing knowledge of sensory properties and flavor composition of mushroom-egg white blends. The gained knowledge can provide a guideline for product developers to incorporate mushroom in diets and consequently increase mushroom consumption.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2020
Citation:
Conference: ACS Fall; August 2020
Title: Sensory Properties and Consumer Acceptance of Mushroom-Egg White Blends
Abstract: Mushroom has been consumed for thousands of years. Mushroom has high nutrition values, low energy density, and distinctive sensory qualities, making it an ideal dietary source. Egg white is a widely consumed animal protein with well-balanced amino acid composition. Egg white is also widely used as a binder for mushroom based products, contributing binding and bite during the eating. To date, there is no research literature available on the sensory and consumer aspects of mushroom-egg white products. The objective of this study was to develop mushroom-egg white blends and investigate their sensory properties and consumer acceptance. Sets of mushroom-white egg blends, including white button and cremini mushrooms with mushroom contents at 0, 10%, 20%, and 30% and either oven roasted or steamed, were developed. Quantitative descriptive analysis using a trained panel was conducted to investigate the sensory properties of the developed blends. Consumer tests were conducted to investigate the preference and acceptance of the blends. A total of 12 aroma descriptors (mushroom, earthy, dark meat, roasted, hay, soy bean, potato, woody, fried, eggy, cabbage, and sulfury) and seven taste and mouthfeel descriptors (salty, sweet, umami, astringent, bitter, firmness, and sponginess) were developed. Definition and reference for each descriptor were also developed. Mushroom-egg white blends were characterized as possessing a blended note of mushroom and egg white. Increasing mushroom ratio in the blends shifted sensory attributes to the mushroom note predominantly. The cooking methods have a significantly higher impact on the flavor and texture of the final blends compared to mushroom varieties (p<0.05). The highest acceptance level of white button and cremini mushroom blends was 30% mushroom in steam, while it was 20% mushroom for both oven roasted methods. These results will increase knowledge of sensory properties of mushroom-egg white blends, consequently increasing the recognition and consumption of mushrooms.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2020
Citation:
Conference: IFT20; July 2020
Title: Sensory Characteristics and Flavor Compounds in Raw and Roasted Mushrooms
Abstract: Flavor is one of the important quality attributes that determine consumer acceptance and repeat purchase of a food product. It is contributed by various aroma-active and taste active compounds. In addition to flavor, other sensory parameters such as appearance and texture are also important in the consumers perception of the food. Edible fungi are considered to be a major part of the vegetable diet. Agaricus bisporus including white butten and crimini is the major commercially cultivated mushrooms in the world known for high nutritional values and flavor enhancement. This presentation will focus on characterizing the most important sensory attributes and related flavor compounds (volatiles and non-volatiles) for Agaricus bisporus mushrooms both in raw and roasted and quantified each of those attributes by the sensory method of Quantitative Descriptive Analysis (QDA) and flavor instrumental analysis using GC-MS and HPLC.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Conference: Longhorn Institute of Food Technologists (LIFT) Suppliers Night; November 2019
Title: Sensory Profiles and Taste Compounds of Mushroom-Egg White Blends
Abstract: Agaricus bisporus including white butten and crimini is the major commercially cultivated mushrooms in the world known for high nutritional values and flavor enhancement. Egg white has also high nutritional quality being extensively consumed. The hypothesis is a combination of mushroom and egg white will enhance both flavor and nutrition. The aim of this study was to investigate the sensory quality of the developed mushroom-egg white blends and their associated flavor chemical composition. Either white or crimini mushrooms at 0%, 10%, 20%, and 30% were used to develop sets of mushroom-white egg blends by either roasting or steaming. Quantitative Descriptive Analysis was conducted to measure the intensity of the umami, sweet, bitter, and salty tastes in mushroom-white egg blends while high-performance liquid chromatography was performed to measure the content of 5-nucletides and amino acids, soluble sugars, and organic acids responsible for the umami, sweet, and sour tastes, respectively. The results showed that a high level of mushroom and roasting increase the perception of umami (from 2.38 to 5.47) and bitter (from 0.173 to 2.43) at p<0.05. Regarding sweet, only steamed crimini-egg white at 30% was significantly different from 0% and no significant results were found on salty (p<0.05). Cooking method had also a significantly impact on organic acid content, being roasted majority higher than steamed as well as mushroom level at 30% than 0% (p<0.05). These results contribute to a better understanding of mushroom-egg white sensory properties.
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Progress 02/15/18 to 02/14/19
Outputs
Target Audience:The target audience reached during the first year of the project included individuals and groups. Mushroom Council, a specific organization associated with mushroom research, information, and promotion, was our group audience. Two persons from the mushroom council was highly involved in the project. They especially provided us the raw mushrooms (White Butten and Crimini mushrooms) in a weekly base for the consumer study of the mushroom-egg white blends. Knowledge generated from the consumer study was shared with general audience via the Mushroom Council. Individual audience was a mushroom company named J-M Farms, Inc. during the first year of the project. The person from this company had exchanged on fresh mushroom marketing and our research project. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate students received training on this project. The training included food product development concept and lab skills, descriptive sensory analysis including creating sensory descriptors and training a batch of participants to describe sensory properties properly of mushroom-egg white blends, and consumer study which involved in how to recruit consumer, conduct the test, data process, and statistical analysis. How have the results been disseminated to communities of interest?Since the study involved in consumer study of the mushroom-egg white blends, the consumers were recruited from the Texas Woman's University Denton campus. Emails and flyers related to our products and consumer test information were sent to the whole university including students, faculty and staff (around 20,000 total). This was a very impressive way to disseminate our study to the community. What do you plan to do during the next reporting period to accomplish the goals?The next step or the research objectives is to achieve the research Objective 3: To demonstrate the combined effect of a mushroom egg white blend in comparison to egg white alone on body weight management; and the research Objective 4: To demonstrate the combined effect of a mushroom egg white blend in comparison to egg white alone on satiety. Recruitment of participants will start via email blast through the TWU community on 4/22/2019. And, the first session of clinic visit has been scheduled on 5/4/2019. Completion of the human study is projected to be at the end of December, 2019. Biomarker analysis is planned to begin in September with the aim to complete in January 2020. By the end of January 2020, all data will be collected, and the plan is to spend two months from February 2020 to April 2020 to conduct data analysis. Final report of the human study portion is projected to be completed by May 2020.
Impacts
What was accomplished under these goals?
Accomplishment for the objective 1: To characterize the sensory properties of egg white dishes alone in contrast to egg whites partially substituted with mushroom. Mushrooms have been a part of human diets and medicine for centuries. Mushrooms are collected, consumed, and sold in over 100 countries worldwide. More than 2,000 mushroom varieties are edible. Approximately 700 varieties are considered to have medicinal properties, while only around 35 species are cultivated commercially. There has been significant research activity on the nutritional and bioactivity-related health and medical benefits of mushrooms as well as molecules associated with organoleptic pleasure. However, it is surprising that research on mushroom sensory properties has been very limited both in quality and quantity. The objective 1 for this study aimed to develop a descriptive lexicon for mushrooms and mushroom-egg white products and their sensory properties was evaluated by a trained panel. Sets of mushroom-white egg blends, including white button and cremini mushrooms with mushroom contents at 0, 10%, 20%, and 30% and either oven roasted or steamed, were developed in our food production lab at Texas Woman's University. A trial-and-error approach was conducted to create mushroom-egg white blends with reasonable appearance, flavor, taste, and texture. Quantitative descriptive analysis using a trained panel was conducted to investigate the sensory properties of the developed blends. Ten panelists received approximately 40 hours in a multiple training sessions. A total of 12 aroma descriptors (mushroom, earthy, dark meat, roasted, hay, soy bean, potato, woody, fried, eggy, cabbage, and sulfury) and seven taste and mouthfeel descriptors (salty, sweet, umami, astringent, bitter, firmness, and sponginess) were developed. Definition and reference for each descriptor were also developed. The intensity of each attribute was evaluated across the products on an unstructured line scale. The tests was conducted in isolated booths illuminated with incandescent lighting. All instructions, scale presentations, and data collection were carried out by the Compusense software. One-way and two-way analysis of variance (ANOVA) was used to compare all data generated in this study. Tukey's Honest Significant Difference (HSD) test was performed for the pairwise comparisons. Principal component analysis (PCA) was applied to sort out the relationships between the sensory attributes and the mushroom products. Statistical significance was achieved with a p-value ≤ 0.05. Statistical analyses was performed using SPSS version 19 and XLSTAT 2015. Mushroom-egg white blends were characterized as possessing a blended note of mushroom and egg white. Increasing mushroom ratio in the blends shifted sensory attributes to the mushroom note predominantly. The cooking methods have a significantly higher impact on the flavor and texture of the final blends compared to mushroom varieties (p<0.05). These results gave a direction and insight how to design the consumer study for the research objective 2. Accomplishment for the objective 2: To investigate consumer acceptance of formulated mushroom-egg white blends. Being a highly nutritious, low energy density, satiating promoter, with sensory qualities, a relatively low price, in a plant based diet, mushroom is an ideal food or food components. Egg white (albumen), a clear liquid contained within an egg, is a widely consumed animal protein with well-balanced amino acid composition. The American Heart Association recommends consumption of egg whites without the yolk as a part of a heart-smart dietary protein source without the presence of cholesterol. However, the sensory properties and consumer hedonic level of mushroom-egg white blends have never been investigated. The objective 2 of this study was to investigate consumer acceptance of formulated mushroom-egg white blends. Consumer tests were conducted to investigate the preference and acceptance of the blends. Approximate 400 consumers were recruited from the Texas Woman's University, Denton campus. The questionnaire for the consumer tests included 16 questions associated with overall liking, overall appearance liking, overall flavor liking, overall texture liking, mushroom flavor liking and intensity level, meaty flavor liking and intensity level, salty liking and intensity level, egg white liking and intensity level, firmness-texture liking and intensity level, mushroom-egg white flavor paring liking and intensity level. Nine-point category scale was used with end anchors as dislike extremely and like extremely for the hedonic questions, while light and strong for intensity level. A demographic form was collected for each consumer by the end of test. Data was collected and mean scores for each sensory attribute was calculated. One-way and two-way analysis of variance (ANOVA) was used to compare all data generated in this study. Principal component analysis (PCA) was applied to sort out the relationships between the consumer liking and the mushroom products. Statistical significance was achieved with a p-value ≤ 0.05. Statistical analyses was performed using SPSS version 19 and XLSTAT 2015. The results indicated that there was significant differences on consumer liking among the levels of mushroom blended, regardless of mushroom types and cooking methods. The highest acceptance level of white button and cremini mushroom blends was 30% mushroom in steam, while it was 20% mushroom for both oven roasted methods, according to the sensory characteristic of mushroom-egg white blend flavor. Cremini-egg white blends were more acceptable than white button-egg white blends, while steam method was more preferred than roasted method regarding the characteristics of appearance, flavor, and texture. These results increased knowledge of sensory properties and consumer acceptance and preference of mushroom-egg white blends, consequently increasing the recognition and consumption of mushrooms. Accomplishment for the Objective 3 and 4: To demonstrate the combined effect of a mushroom-egg white blend in comparison to egg white alone on body weight management and satiety. Regarding the objectives 3 & 4, preparation work has been done during the first year of the project. Mushroom-egg white blend products and egg white alone products storage study has been conducted, according the results from the research objectives 1 & 2. A 30% mushroom-egg blends with vacuum packaging and storage at -20 ºC were conditioned for the health benefit study. IRB application documents, including IRB application, recruitment flyer, screening tool, consent form, 3-day food dairy questionnaire, appetite questionnaire, and study calendar, were prepared and submitted to the Texas Woman's University IRB board for review. Revision requirements were returned to researchers. Revised IRB along with study documents were approved by the TWU IRB on 1/31/2019. Protocol number was assigned to the study: 20364. Modification of the protocol was submitted to include testing of endothelial functions in the human study to examine if mushroom-egg white blends will better promote cardiovascular health as compared to egg white alone. Modification of the protocol was reviewed and approved by the TWU IRB on 4/11/2019. Regarding research group member trainings, multiple research group members were added to the study protocol including a registered dietitian for conducting nutrition consultation. During the training, study process, station set ups, team member responsibilities were communicated and discussed. Recruitment methods and phone interview procedure were communicated with the corresponding team members. Dual-energy X-ray absorptiometry (DEXA) test run was conducted to ensure visceral fat distribution was recorded. Research team's questions were addressed during the training as well.
Publications
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