1
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Consumer preferences for naturally high-fiber and fiber-fortified foods: a preliminary segmentation study. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-023-01429-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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2
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Spence C. Odour hedonics and the ubiquitous appeal of vanilla. NATURE FOOD 2022; 3:837-846. [PMID: 37117893 DOI: 10.1038/s43016-022-00611-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 09/06/2022] [Indexed: 04/30/2023]
Abstract
Our food choices and consumption behaviours are often influenced by odour hedonics, especially in the case of those orthonasally experienced aromas (that is, those odours that are food-related). The origins of odour hedonics remain one of the most intriguing puzzles in olfactory science and, over the years, several fundamentally different accounts have been put forwards to try and explain the varying hedonic responses that people have to a wide range of odorants. Associative learning, innate and molecular accounts of odour pleasantness have all been suggested. Here the origins of the hedonic response to vanilla, which is one of the most liked smells cross-culturally, are explored. The history of vanilla's use in food and medicine is outlined, with a focus on its neurocognitive appeal. While vanilla is one of the most widely liked aromas, it is also rated as smelling sweet to most people. Food scientists are becoming increasingly interested in the possibility that such 'sweet smells' could be used to help maintain the sweetness of commercial food products while, at the same time, reducing the use of calorific sweeteners. Such an approach is likely to be facilitated by the low cost of artificial vanilla flavouring (when compared with the high and fluctuating price of natural vanilla pods).
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford, UK.
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3
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Vieira TDC, Pinto VRA, Rocha F, Pires ACDS, Minim VPR, Vidigal MCTR. New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic. Food Res Int 2022; 161:111822. [PMID: 36192891 PMCID: PMC9419437 DOI: 10.1016/j.foodres.2022.111822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
Abstract
The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.
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Affiliation(s)
- Thaís do Carmo Vieira
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
| | | | - Felipe Rocha
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
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4
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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5
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Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
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6
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Mukprasirt A, Domrongpokkaphan V, Kaewpanya L, Khemkhao M, Sumonsiri N. Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and
Lacticaseibacillus casei
TISTR 1463. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amornrat Mukprasirt
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Vichai Domrongpokkaphan
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
- Microbial Informatics and Industrial Product of Microbe Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Lakkana Kaewpanya
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Maneerat Khemkhao
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
- Rattanakosin College for Sustainable Energy and Environment Rajamangala University of Technology Rattanakosin Nakhon Pathom Thailand
| | - Nutsuda Sumonsiri
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
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7
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Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112528] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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8
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Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Kumar PK, Parhi A, Sablani SS. Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Peerkhan N, Nair S. Optimization of wheat dextrin yogurt formulation using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1740-1749. [PMID: 33897012 PMCID: PMC8021652 DOI: 10.1007/s13197-020-04683-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2020] [Accepted: 07/31/2020] [Indexed: 02/05/2023]
Abstract
In the current study, response surface methodology was executed to optimize the ingredient formulation and process conditions production such as wheat dextrin, starter culture and incubation time on the responses such as pH, viscosity, syneresis, overall acceptability, L* value and hardness of the wheat dextrin yogurt. The analyses showed that the wheat dextrin yogurts have a pH from 4.09 to 4.98, viscosity from 10,649.5 to 21,410.1 cP, syneresis from 2 to 26.67%, overall acceptability from 5.3 to 7.9, L* value from 81.2 to 84.3 and hardness from 506 to 5943.3 g during the optimization process. From the variance analysis, the R2 of five response variables except hardness is more than 0.73, which indicates the model explained a high proportion of variability. To conclude, based on the response surface 3D plot of the pH, viscosity, syneresis, overall acceptability, L* value, and hardness evaluation, the optimum value for the independent variables are wheat dextrin of 15 g, a starter culture of 25 g, and an incubation time of 8 h for the wheat dextrin yogurt.
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Affiliation(s)
- Nazni Peerkhan
- Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu 636011 India
| | - Sandra Nair
- Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu 636011 India
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11
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Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104937] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Oliveira AAA, Andrade AC, Bastos SC, Condino JPF, Curzi Júnior A, Pinheiro ACM. Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt. Food Res Int 2021; 139:109972. [PMID: 33509518 DOI: 10.1016/j.foodres.2020.109972] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/30/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective of this work was to evaluate the relationship between flavors (vanilla and strawberry) and sweet taste, using a time-intensity analysis, temporal dominance of sensations (TDS) and acceptance test to verifying the viability of sugar reduction in yogurt with the addition of flavors. The results showed that 25% sugar reduction in yogurt with 0.2% vanilla flavor did not affect the sweetness, as shown in temporal profiles, and hedonic perception. The yogurt with 25% sugar reduction and 0.2% strawberry flavor proved to be as well accepted as samples with ideal concentration. Therefore, study of the flavor-taste interaction for the reformulation of foods represents an important strategy to reduce sucrose concentration, maintaining a similar temporal sweetness profile.
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13
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Wan Z, Khubber S, Dwivedi M, Misra NN. Strategies for lowering the added sugar in yogurts. Food Chem 2020; 344:128573. [PMID: 33199117 DOI: 10.1016/j.foodchem.2020.128573] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 10/23/2022]
Abstract
The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.
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Affiliation(s)
- Zifan Wan
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India.
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
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14
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Ribeiro MN, Rodrigues DM, Rocha RAR, Silveira LR, Condino JPF, Júnior AC, de Souza VR, Nunes CA, Pinheiro ACM. Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104802] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Olarte Mantilla SM, Shewan HM, Shingleton R, Stokes JR, Smyth HE. Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Dias P, Sajiwani J, Rathnayaka R. Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat. Heliyon 2020; 6:e04328. [PMID: 32671253 PMCID: PMC7339062 DOI: 10.1016/j.heliyon.2020.e04328] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/24/2020] [Accepted: 06/24/2020] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus delbrueckii subsp. bulgaricus. The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality.
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17
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Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3024-3035. [PMID: 32056214 DOI: 10.1002/jsfa.10333] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 01/06/2020] [Accepted: 02/14/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND There is an increasing demand for reduced-sugar products due to the worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this study was to evaluate the effects of sugar (sucrose) reductions on the acceptability, preference, and quality of strawberry-flavored yogurts. A consumer rejection threshold test and an acceptability test (N = 53) were conducted using six yogurt samples with decreasing concentrations of sugar (12-5/100 g). Additional physicochemical tests (pH, °Brix, water-holding-capacity, viscosity, and color) were conducted to examine the quality and shelf-life of strawberry-flavored yogurts with reductions of sucrose during 28 days of storage at 4 °C. RESULTS Reduction of sucrose affected the acceptability and physicochemical characteristics of yogurts. The consumer rejection threshold showed that sucrose in strawberry-flavored yogurts could be reduced to 5.25/100 g from an initial concentration of 12/100 g without affecting the preferences of consumers. The 71%-sucrose (8.50/100 g of yogurt) was perceived as the most liked (6.27 using a nine-point hedonic scale) and the most preferred (rank sum = 127.50) yogurt sample. For the physicochemical properties of yogurts, the viscosity (3263-5473 cP) decreased, and the color lightness (80.98-85.44) increased during 28 days of storage at 4 °C. CONCLUSION Physicochemical properties and preferences were affected by the reduction of sugar. The consumer rejection threshold analysis showed that sucrose can be reduced to less than half of the initial concentration. These findings are useful to understand consumers' acceptability and shelf-life of yogurts with reduced-sugar formulations in the developing of new products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Damir D Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Jennifer Tam
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
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18
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Vénica CI, Spotti MJ, Pavón YL, Molli JS, Perotti MC. Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14415] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Claudia I. Vénica
- Instituto de Lactología Industrial (INLAIN) Facultad de Ingeniería Química (FIQ) Universidad Nacional del Litoral (UNL)/Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - María J. Spotti
- Instituto de Tecnología de Alimentos (ITA) FIQ UNL Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - Yanina L. Pavón
- Instituto de Tecnología de Alimentos (ITA) FIQ UNL Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - José S. Molli
- Departamento de Química Orgánica FIQ UNL Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - María C. Perotti
- Instituto de Lactología Industrial (INLAIN) Facultad de Ingeniería Química (FIQ) Universidad Nacional del Litoral (UNL)/Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Santiago del Estero 2829S3000AOMSanta Fe Argentina
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19
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Xue X, Wang J, Li S, Zhang X, Dong J, Gui L, Chang Q. Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14309] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiuheng Xue
- Anhui Engineering Laboratory for Agricultural Products Processing College of Tea and Food Science & Technology Anhui Agriculture University Hefei Anhui 230036 China
| | - Juhua Wang
- College of Animal Science & Technology Anhui Agricultural University Hefei Anhui 230036 China
| | - Shaohua Li
- Anhui Engineering Laboratory for Agricultural Products Processing College of Tea and Food Science & Technology Anhui Agriculture University Hefei Anhui 230036 China
| | - Xiuxiu Zhang
- Anhui Engineering Laboratory for Agricultural Products Processing College of Tea and Food Science & Technology Anhui Agriculture University Hefei Anhui 230036 China
| | - Jinhua Dong
- Anhui Engineering Laboratory for Agricultural Products Processing College of Tea and Food Science & Technology Anhui Agriculture University Hefei Anhui 230036 China
| | - Lin Gui
- Anhui Engineering Laboratory for Agricultural Products Processing College of Tea and Food Science & Technology Anhui Agriculture University Hefei Anhui 230036 China
| | - Qianqian Chang
- Anhui Engineering Laboratory for Agricultural Products Processing College of Tea and Food Science & Technology Anhui Agriculture University Hefei Anhui 230036 China
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20
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Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
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21
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Parker M, Lopetcharat K, Drake M. Consumer acceptance of natural sweeteners in protein beverages. J Dairy Sci 2018; 101:8875-8889. [DOI: 10.3168/jds.2018-14707] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Accepted: 04/26/2018] [Indexed: 11/19/2022]
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22
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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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23
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Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s11301-018-0146-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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24
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Dabija A, Codină GG, Gâtlan AM, Rusu L. Quality assessment of yogurt enriched with different types of fibers. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1483970] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | | | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Lăcrămioara Rusu
- Faculty of Engineering, Department of Food and Chemical Engineering, ‘Vasile Alecsandri’ University of Bacau, Bacau, Romania
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Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects. BEVERAGES 2018. [DOI: 10.3390/beverages4030047] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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26
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Miocinovic J, Tomic N, Dojnov B, Tomasevic I, Stojanovic S, Djekic I, Vujcic Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1291-1299. [PMID: 28758215 DOI: 10.1002/jsfa.8592] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH (slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jelena Miocinovic
- Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Nikola Tomic
- Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Biljana Dojnov
- Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Sanja Stojanovic
- Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Zoran Vujcic
- Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia
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27
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Symmank C, Zahn S, Rohm H. Visually suboptimal bananas: How ripeness affects consumer expectation and perception. Appetite 2018; 120:472-481. [DOI: 10.1016/j.appet.2017.10.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 09/22/2017] [Accepted: 10/02/2017] [Indexed: 11/26/2022]
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28
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Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Mercan E, Sert D, Karakavuk E, Akın Nİ. Effect of different levels of grapeseed (Vitis vinifera
) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12415] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Emİn Mercan
- Department of Food Engineering; Faculty of Engineering; Bayburt University; Bayburt 69000 Turkey
| | - Durmuş Sert
- Department of Food Engineering; Faculty of Engineering and Architecture; Necmettin Erbakan University; Konya 42090 Turkey
| | - Emrah Karakavuk
- Department of Food Engineering; Faculty of Engineering; Munzur University; Tunceli 62000 Turkey
| | - Nİhat Akın
- Department of Food Engineering; Faculty of Agriculture; Selcuk University; Konya 42075 Turkey
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30
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Symmank C, Mai R, Hoffmann S, Stok FM, Renner B, Lien N, Rohm H. Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review. Appetite 2017; 110:25-35. [DOI: 10.1016/j.appet.2016.11.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 11/04/2016] [Accepted: 11/17/2016] [Indexed: 10/20/2022]
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31
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Struck S, Plaza M, Turner C, Rohm H. Berry pomace - a review of processing and chemical analysis of its polyphenols. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13112] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Susanne Struck
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Merichel Plaza
- Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
| | - Charlotta Turner
- Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
| | - Harald Rohm
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
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32
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Riedel R, Böhme B, Rohm H. Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12787] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Romy Riedel
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Birgit Böhme
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Harald Rohm
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
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Leroy F, De Vuyst L. Fermented food in the context of a healthy diet: how to produce novel functional foods? Curr Opin Clin Nutr Metab Care 2014; 17:574-81. [PMID: 25115795 DOI: 10.1097/mco.0000000000000108] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. RECENT FINDINGS The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. SUMMARY Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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34
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Tailoring compensation effects of health-unrelated food properties. Appetite 2014; 80:143-53. [DOI: 10.1016/j.appet.2014.05.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 05/10/2014] [Accepted: 05/14/2014] [Indexed: 11/20/2022]
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35
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Yi T, Huang X, Pan S, Wang L. Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt. Int J Food Sci Nutr 2014; 65:565-72. [PMID: 24625022 DOI: 10.3109/09637486.2014.898252] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.
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Affiliation(s)
- Tian Yi
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei , China
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36
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Arancibia C, Bayarri S, Costell E. Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert. J SENS STUD 2013. [DOI: 10.1111/joss.12073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [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 Paterna Valencia 46980 Spain
| | - Sara Bayarri
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 Paterna Valencia 46980 Spain
| | - Elvira Costell
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 Paterna Valencia 46980 Spain
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37
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Xu L, Yan SM, Cai CB, Wang ZJ, Yu XP. The feasibility of using near-infrared spectroscopy and chemometrics for untargeted detection of protein adulteration in yogurt: removing unwanted variations in pure yogurt. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2013; 2013:201873. [PMID: 23844318 PMCID: PMC3697415 DOI: 10.1155/2013/201873] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 06/01/2013] [Indexed: 06/02/2023]
Abstract
Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy protein powder, which have been frequently used for yogurt adulteration. A recently proposed one-class partial least squares (OCPLS) model was used to model the NIR spectra of pure yogurt objects and analyze those of future objects. To improve the raw spectra, orthogonal projection (OP) of raw spectra onto the spectrum of pure water and standard normal variate (SNV) transformation were used to remove unwanted spectral variations. The best model was obtained with OP preprocessing with sensitivity of 0.900 and specificity of 0.949. Moreover, adulterations of yogurt with 1% (w/w) edible gelatin, 2% (w/w) industrial gelatin, and 2% (w/w) soy protein powder can be safely detected by the proposed method. This study demonstrates the potential of combining NIR spectroscopy and OCPLS as an untargeted detection tool for protein adulteration in yogurt.
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Affiliation(s)
- Lu Xu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
| | - Si-Min Yan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
| | - Chen-Bo Cai
- Department of Chemistry and Life Science, Chuxiong Normal University, Luchengnan Road, Chuxiong 675000, China
| | - Zhen-Ji Wang
- Department of Chemistry and Life Science, Chuxiong Normal University, Luchengnan Road, Chuxiong 675000, China
| | - Xiao-Ping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
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