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Sayas-Barberá E, Paredes C, Salgado-Ramos M, Pallarés N, Ferrer E, Navarro-Rodríguez de Vera C, Pérez-Álvarez JÁ. Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? Foods 2023; 13:129. [PMID: 38201157 PMCID: PMC10778573 DOI: 10.3390/foods13010129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.
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Affiliation(s)
- Estrella Sayas-Barberá
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Concepción Paredes
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Manuel Salgado-Ramos
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Noelia Pallarés
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Emilia Ferrer
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Casilda Navarro-Rodríguez de Vera
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - José Ángel Pérez-Álvarez
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
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2
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Velázquez AL, Vidal L, Antúnez L, Alcaire F, Varela P, Ares G. Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study. Food Res Int 2023; 170:113001. [PMID: 37316071 DOI: 10.1016/j.foodres.2023.113001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (, , ). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | - Florencia Alcaire
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
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Zhang G, Zhang L, Ahmad I, Zhang J, Zhang A, Tang W, Ding Y, Lyu F. Recent advance in technological innovations of sugar-reduced products. Crit Rev Food Sci Nutr 2022; 64:5128-5142. [PMID: 36454077 DOI: 10.1080/10408398.2022.2151560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Lyu Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
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4
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Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Res Int 2022; 162:112076. [DOI: 10.1016/j.foodres.2022.112076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/08/2022] [Accepted: 10/22/2022] [Indexed: 11/22/2022]
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5
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Valicente VM, Sharpe KB, Gletsu‐Miller N, Running CA. Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable. J SENS STUD 2022; 38:e12803. [PMID: 37034834 PMCID: PMC10078465 DOI: 10.1111/joss.12803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/27/2022]
Abstract
Sugar-sweetened beverage consumption contributes to obesity and related diseases. Fortunately, beverages with reduced sweetness are a growing category in the beverage industry. These lower sweetness products could be useful for reducing the total dietary intake of sugar, but publicly available data are sparse on how much sweetness can be reduced without the change becoming noticeable to consumers. We investigated the just noticeable difference (JND) in sweetness of a cola-flavored carbonated beverage. Two sensory tests were conducted to detect the JND from 12.00% w/w sucrose. In each test, we used cola-flavored seltzer water with five decreasing sucrose concentrations (test 1:8.02-12.00% w/w; test 2:10.21-12.00% w/w). In both tests, samples were paired with the 12.00% reference, and participants were instructed to identify the sweeter sample. Participants correctly identified the reference sample at 10.21% in test one (p = .0039) and at 10.89% (p = .014) in test two. The data indicate that in a cola beverage, sucrose can be reduced by ~9.25% of the original concentration (12.00-10.89% w/w) before the sweetness becomes apparent to consumers. However, further work should consider whether sugar reductions greater than 9.25% would be acceptable, even if the difference in sweetness is apparent. Practical Applications These data could help researchers and industry product developers know how much sugar can be reduced from a cola-flavored beverage before the change is apparent to consumers.
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Affiliation(s)
| | - Kassidy B. Sharpe
- Department of Nutrition Science Purdue University West Lafayette Indiana USA
- Current location, Department of Nutritional Sciences University of Georgia Athens Georgia USA
| | - Nana Gletsu‐Miller
- School of Public Health Indiana University Bloomington Bloomington Indiana USA
| | - Cordelia A. Running
- Department of Nutrition Science Purdue University West Lafayette Indiana USA
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López ZG, Gonzalez U, Rodriguez Furlán LT. Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2643-2654. [PMID: 35734124 PMCID: PMC9206963 DOI: 10.1007/s13197-021-05284-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2021] [Accepted: 09/25/2021] [Indexed: 06/15/2023]
Abstract
This study analyzes the effectivity of a freeze-dried additive formulated with inulin (I), Stevia (St), and ultrafiltered bovine plasma proteins (P) as a sugar substitute on the final properties of a sugar-free and low-fat muffins formulation. The following analysis were performed: shape factor, moisture loss, lamella thickness, final volume, aeration, pore size distribution and textural analysis. The addition of the binary combination 50%(P + St + I) + 50%(Sucralose) generated a synergistic effect: increasing the shape factor, final volume and aeration, and improving the pore size distribution and moisture loss. Given the success, the concentration of (P + St + I) was adjusted. A 12.5% concentration of (P + St + I) generated a hardness decrease during the studied period and did not exhibit statistical significant differences when compared to the control sample. Therefore this study demonstrated the effectiveness of the combination of Stevia, inulin, and bovine plasma proteins as sugar substitute.
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Affiliation(s)
- Zulma Graciela López
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
| | - Ulises Gonzalez
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
| | - Laura Teresa Rodriguez Furlán
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
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7
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Klerks M, Román S, Juan Francisco Haro-Vicente, Bernal MJ, Sanchez-Siles LM. Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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8
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Sanchez-Siles L, Román S, Haro-Vicente JF, Bernal MJ, Klerks M, Ros G, Gil Á. Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents. Front Nutr 2022; 9:855004. [PMID: 35634381 PMCID: PMC9137414 DOI: 10.3389/fnut.2022.855004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants' overall acceptability (infant's reaction, estimated intake and relative intake). Importantly, infants' reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15-25% sugar) before the experiment took place. In addition, parent's overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants' health, without compromising competitiveness in the market.
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Affiliation(s)
- Luisma Sanchez-Siles
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Sergio Román
- Department of Marketing, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Juan F. Haro-Vicente
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Maria Jose Bernal
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Michelle Klerks
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Bromatology, Faculty of Veterinary, University of Murcia, Murcia, Spain
| | - Ángel Gil
- Center of Biomedical Research, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Granada, Spain
- Department of Biochemistry and Molecular Biology II, School of Pharmacy, University of Granada, Granada, Spain
- ibs. GRANADA, Instituto de Investigación Biosanitaria, Complejo Hospitalario Universitario de Granada, Granada, Spain
- CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, Madrid, Spain
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10
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Martins IBA, Barbosa IDCC, Rosenthal A, Ares G, Deliza R. Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects. FOOD SCI TECHNOL INT 2021; 28:440-450. [PMID: 34151622 DOI: 10.1177/10820132211020844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p < 0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.
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Affiliation(s)
| | - Isadora de Carvalho Costa Barbosa
- Food Technology Department, Technology Institute, Universidade Federal Rural do Janeiro (UFRRJ), Seropédica, RJ, Brazil.,PIBIC/CNPq-Embrapa Agroindústria de Alimentos, UFRRJ, Seropédica, RJ, Brazil
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
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Caporizzi R, Severini C, Derossi A. Study of different technological strategies for sugar reduction in muffin addressed for children. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Velázquez AL, Vidal L, Varela P, Ares G. Sugar reduction in products targeted at children: Why are we not there yet? J SENS STUD 2021. [DOI: 10.1111/joss.12666] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Pando Uruguay
- Graduate Program in Chemistry Facultad de Química, Universidad de la República Pando Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Pando Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Pando Uruguay
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13
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Rocha C, Ribeiro JC, Costa Lima R, Prista C, Raymundo A, Vaz Patto MC, Cunha LM. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104083] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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14
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Souza LBA, Pinto VRA, Nascimento LGL, Stephani R, Carvalho AF, Perrone ÍT. Low‐sugar strawberry yogurt: Hedonic thresholds and expectations. J SENS STUD 2021. [DOI: 10.1111/joss.12643] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Louise Bergamin Athayde Souza
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Rodrigo Stephani
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer São Pedro, Juiz de Fora Minas Gerais Brazil
| | - Antonio Fernandes Carvalho
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer São Pedro, Juiz de Fora Minas Gerais Brazil
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15
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Veríssimo CM, Macêdo Morais S, Andrade Lima LL, Pereira GE, Maciel MIS. A short training as an enhancer of sensory ability: The case of red wine consumers. J SENS STUD 2020. [DOI: 10.1111/joss.12629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Caio Monteiro Veríssimo
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
- Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| | - Samara Macêdo Morais
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
| | - Luciana Leite Andrade Lima
- Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| | - Giuliano Elias Pereira
- Embrapa Grape & Wine Department Brazilian Agricultural Research Corporation Bento Gonçalves Rio Grande do Sul Brazil
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
- Consumer Science Department Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
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16
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Harastani R, James LJ, Walton J, Woolley E. Tackling obesity: A knowledge-base to enable industrial food reformulation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102433] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Martins IBA, Rosenthal A, Ares G, Deliza R. How do processing technology and formulation influence consumers’ choice of fruit juice? Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Inayara Beatriz Araujo Martins
- Food Technology Department Technology Institute Federal Rural University of Rio de Janeiro Rodovia BR 456, km 7 Seropédica RJ Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science Facultad de Química Instituto Polo Tecnológico de Pando Universidad de la República By Pass de Rutas 8 y 101 s/n Pando Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
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Reale A, Di Renzo T, Russo A, Niro S, Ottombrino A, Pellicano MP. Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles. Food Sci Nutr 2020; 8:1837-1847. [PMID: 32328249 PMCID: PMC7174211 DOI: 10.1002/fsn3.1464] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/21/2020] [Accepted: 01/29/2020] [Indexed: 11/25/2022] Open
Abstract
This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour-plate technique, and physicochemical (pH, TTA, and a w) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9-point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.
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Affiliation(s)
- Anna Reale
- Institute of Food ScienceNational Research CouncilISA‐CNRAvellinoItaly
| | - Tiziana Di Renzo
- Institute of Food ScienceNational Research CouncilISA‐CNRAvellinoItaly
| | - Antonio Russo
- Institute of Food ScienceNational Research CouncilISA‐CNRAvellinoItaly
| | - Serena Niro
- Department of Agricultural, Environmental and Food SciencesDiAAAUniversity of MoliseCampobassoItaly
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