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Farias TRT, Schiassi MCEV, Pereira PAP, Souza VRDE, Lago AMT, Borges SV, Queiroz F. Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents. AN ACAD BRAS CIENC 2023; 95:e20201338. [PMID: 37222357 DOI: 10.1590/0001-3765202320201338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Accepted: 04/05/2021] [Indexed: 05/25/2023] Open
Abstract
The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.
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Affiliation(s)
- Taísa R T Farias
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Maria Cecília E V Schiassi
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Patrícia A P Pereira
- Universidade Federal de Ouro Preto/UFOP, Escola de Nutrição, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, Caixa Postal 140, 35402-145 Ouro Preto, MG, Brazil
| | - Vanessa R DE Souza
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Amanda M T Lago
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Soraia V Borges
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Fabiana Queiroz
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
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LEAL AR, HOLANDA LEO, SOARES FCM, COSTA JND, NASCIMENTO LGL, CARMO JSD, SILVA WCD, MARQUES LF, SOUSA PHMD. Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | | | - Wende Carla da SILVA
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil
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Lima Ribeiro AP, Guimarães JS, Teixeira Lago AM, Cardoso de Angelis Pereira M, Ronaldo de Abreu L, Pinto SM. Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Su K, Festring D, Ayed C, Yang Q, Sturrock CJ, Linforth R, Foster T, Fisk I. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chem 2021; 354:129579. [PMID: 33773479 PMCID: PMC8091041 DOI: 10.1016/j.foodchem.2021.129579] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 02/04/2021] [Accepted: 03/06/2021] [Indexed: 11/28/2022]
Abstract
Slight aeration of confectionery gels does not impact chewiness perception. Air as a low calorie inclusion in gels enhances sweetness perception over time. Reduction of aroma, sugar and calories in gels without affecting flavour perception. X-ray computed tomography to measure bubble size and distribution.
Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, without significantly affecting perceived chewiness. Gelatine based gels with a 23% and 38% reduction in density were formulated using aeration. Mean bubble size was consistent across all gels (0.05–0.06 mm). Time-intensity sensory evaluation was carried out by a trained sensory panel (n = 10). With aeration, no significant difference in overall flavour perception was observed in the 23% and 38% reduced sugar and aroma gels. Air inclusions create a greater surface area, therefore accelerating mass transfer of volatiles and release of sucrose at the food-saliva interface. Consequently, we propose that less calorie dense products can be produced without compromising flavour by using gel aeration technologies.
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Affiliation(s)
- Katy Su
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Daniel Festring
- Nestlé Product Technology Centre Confectionery,P.O. Box 204, Haxby Road, York YO91 1XY, UK
| | - Charfedinne Ayed
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Qian Yang
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Craig J Sturrock
- The University of Nottingham, Agricultural and Environmental Sciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Robert Linforth
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Tim Foster
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Ian Fisk
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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5
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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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Braud A, Boucher Y. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review. J Oral Rehabil 2019; 47:258-269. [DOI: 10.1111/joor.12889] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 09/11/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Adeline Braud
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Pôle odontologie Hôpital Rothschild APHP Paris France
| | - Yves Boucher
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Service odontologie Groupe Hospitalier Pitie‐Salpêtrière‐Charles‐Foix APHP Paris France
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Wagoner TB, Çakır-Fuller E, Drake M, Foegeding EA. Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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8
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Tan VWK, Wee MSM, Tomic O, Forde CG. Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA). Food Res Int 2019; 121:39-47. [DOI: 10.1016/j.foodres.2019.03.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 02/07/2023]
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9
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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Wagoner TB, McCain HR, Foegeding EA, Drake MA. Food texture and sweetener type modify sweetness perception in whey protein‐based model foods. J SENS STUD 2018. [DOI: 10.1111/joss.12333] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- T. B. Wagoner
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University, Box 7624Raleigh, North Carolina 27695‐7624
| | - H. R. McCain
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University, Box 7624Raleigh, North Carolina 27695‐7624
| | - E. A. Foegeding
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University, Box 7624Raleigh, North Carolina 27695‐7624
| | - M. A. Drake
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University, Box 7624Raleigh, North Carolina 27695‐7624
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Di Monaco R, Galiñanes Plaza A, Miele NA, Picone D, Cavella S. Temporal sweetness profile of MNEI protein in gelled model systems. J SENS STUD 2016. [DOI: 10.1111/joss.12222] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rossella Di Monaco
- Department of Agricultural Sciences; University of Naples Federico II; Portici Italy
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
| | - Adriana Galiñanes Plaza
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay; Massy 91300 France
- Center for Food and Hospitality Research, Institut Paul Bocuse; Chateau du Vivier, BP 25 69131 Ecully Cedex France
| | - Nicoletta A. Miele
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
| | - Delia Picone
- Department of Chemical Sciences; University of Naples Federico II; Naples Italy
| | - Silvana Cavella
- Department of Agricultural Sciences; University of Naples Federico II; Portici Italy
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
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12
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Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.024] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Stieger M, van de Velde F. Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.007] [Citation(s) in RCA: 118] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Pereira PAP, de Souza VR, Teixeira TR, Queiroz F, Borges SV, Carneiro JDDS. Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Arancibia C, Costell E, Bayarri S. Impact of Structural Differences on Perceived Sweetness in Semisolid Dairy Matrices. J Texture Stud 2013. [DOI: 10.1111/jtxs.12019] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carla Arancibia
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 46980 Paterna Valencia Spain
| | - Elvira Costell
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 46980 Paterna Valencia Spain
| | - Sara Bayarri
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 46980 Paterna Valencia Spain
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16
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Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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18
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Mosca AC, van de Velde F, Bult JH, van Boekel MA, Stieger M. Effect of gel texture and sucrose spatial distribution on sweetness perception. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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19
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20
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Goh SM, Leroux B, Groeneschild CAG, Busch JLHC. On the effect of tastant excluded fillers on sweetness and saltiness of a model food. J Food Sci 2010; 75:S245-9. [PMID: 20546428 DOI: 10.1111/j.1750-3841.2010.01597.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.
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Affiliation(s)
- S M Goh
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3130 AC Vlaardingen, The Netherlands
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HAYAKAWA F, KAZAMI Y, FUJIMOTO S, KIKUCHI H, KOHYAMA K. Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.75] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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