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BAYCAR A, KONAR N, GOKTAS H, SAGDIC O, POLAT DG. The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Abdullah BAYCAR
- Siirt University, Turkey; Yildiz Technical University, Turkey
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Baycar A, Konar N, Poyrazoglu ES, Goktas H, Sagdic O. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdullah Baycar
- Vocational School of Technical Sciences Program of Food Technology Siirt University Siirt Turkey
| | - Nevzat Konar
- Agriculture Faculty Food Engineering Department Eskisehir Osmangazi University Eskisehir Turkey
| | | | - Hamza Goktas
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
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Marín-Obispo LM, Villarreal-Lara R, Rodríguez-Sánchez DG, Del Follo-Martínez A, Espíndola Barquera MDLC, Jaramillo-De la Garza JS, Díaz de la Garza RI, Hernández-Brenes C. Insights into Drivers of Liking for Avocado Pulp ( Persea americana): Integration of Descriptive Variables and Predictive Modeling. Foods 2021; 10:foods10010099. [PMID: 33418889 PMCID: PMC7825017 DOI: 10.3390/foods10010099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/26/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Trends in new food products focus on low-carbohydrate ingredients rich in healthy fats, proteins, and micronutrients; thus, avocado has gained worldwide attention. This study aimed to use predictive modeling to identify the potential sensory drivers of liking for avocado pulp by evaluating acceptability scores and sensory descriptive profiles of two commercial and five non-commercial cultivars. Macronutrient composition, instrumental texture, and color were also characterized. Trained panelists performed a descriptive profile of nineteen sensory attributes. Affective data from frequent avocado adult consumers (n = 116) were collected for predictive modeling of an external preference map (R2 = 0.98), which provided insight into sensory descriptors that drove preference for particular avocado pulps. The descriptive map explained 67.6% of the variance in sensory profiles. Most accepted pulps were from Hass and Colin V-33; the latter had sweet and green flavor notes. Descriptive flavor attributes related to liking were global impact, oily, and creamy. Sensory drivers of texture liking included creamy/oily, lipid residue, firmness, and cohesiveness. Instrumental stickiness was disliked and inversely correlated to dry-matter and lipids (r = -0.87 and -0.79, respectively). Color differences (∆Eab*) also contributed to dislike. Sensory-guided selection of avocado fruits and ingredients can develop products with high acceptability in breeding and industrialization strategies.
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Affiliation(s)
- Luis Martín Marín-Obispo
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico; (L.M.M.-O.); (R.V.-L.); (D.G.R.-S.); (J.S.J.-D.l.G.); (R.I.D.d.l.G.)
| | - Raúl Villarreal-Lara
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico; (L.M.M.-O.); (R.V.-L.); (D.G.R.-S.); (J.S.J.-D.l.G.); (R.I.D.d.l.G.)
- SensoLab Solutions, Centro de Innovacion y Transferencia Tecnologica (CIT2), Ave. Eugenio Garza Sada 427, Monterrey, Nuevo Leon 64849, Mexico
| | - Dariana Graciela Rodríguez-Sánchez
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico; (L.M.M.-O.); (R.V.-L.); (D.G.R.-S.); (J.S.J.-D.l.G.); (R.I.D.d.l.G.)
| | | | | | - Jesús Salvador Jaramillo-De la Garza
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico; (L.M.M.-O.); (R.V.-L.); (D.G.R.-S.); (J.S.J.-D.l.G.); (R.I.D.d.l.G.)
| | - Rocío I. Díaz de la Garza
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico; (L.M.M.-O.); (R.V.-L.); (D.G.R.-S.); (J.S.J.-D.l.G.); (R.I.D.d.l.G.)
| | - Carmen Hernández-Brenes
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico; (L.M.M.-O.); (R.V.-L.); (D.G.R.-S.); (J.S.J.-D.l.G.); (R.I.D.d.l.G.)
- Correspondence:
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