Tobacco advertising and promotions at the POS increase youth tobacco initiation ( Feighery, Henriksen, Wang, Schleicher, & Fortmann, 2006 Weiss et al., 2006), undermine quit attempts by current smokers ( Siahpush et al., 2016b), and encourage relapse among recent quitters ( Paynter & Edwards, 2009). In 2016, the tobacco industry spent $51.9 million on POS materials, including ads and colorful displays of products ( Federal Trade Commission, 2018). The point of sale (POS) is a central focus of tobacco company advertising. Restrictions on tobacco product displays and advertisements at the point of sale could reduce the stimuli that attract smokers’ attention away from anti-ads. In a cluttered convenience store environment, anti-ads at the point of sale have to compete with many other stimuli. Visual attention for anti-ads was significantly greater when the ads were placed on the store’s external walls or hung from the ceiling than when placed on the gas pump or floor ( P < 0.005). Adjusting for the number of each type of ad viewed, participants devoted significantly greater visual attention to pro-ads than anti-ads or ads unrelated to tobacco ( P < 0.001). Overall, unadjusted for the number of each object, participants focused significantly greater attention on snacks and drinks and tobacco products than ads (all P < 0.005). We used Wald F-tests to compare fixations and dwell time across categories, adjusting comparisons of ads by the number of each type of ad. We used eye-tracking hardware to track the percentage of fixations (number of times the eye was essentially stationary F) and dwell time (time spent looking at an object DT) for several categories of objects and ads for 30 adult current cigarette smokers. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.We used eye tracking to measure visual attention to tobacco products and pro- and anti-tobacco advertisements (pro-ads and anti-ads) during a shopping task in a three-dimensional virtual convenience store. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Cold flow increased significantly, and hardness and stickiness decreased. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. The variability of the composition and functionality of WPPC was previously studied. However, the scope of the research has been limited to a single WPPC supplier. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |