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Gupta MK, Viejo CG, Fuentes S, Torrico DD, Saturno PC, Gras SL, Dunshea FR, Cottrell JJ. Digital technologies to assess yoghurt quality traits and consumers acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5642-5652. [PMID: 35368112 PMCID: PMC9544762 DOI: 10.1002/jsfa.11911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/10/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses. RESULTS Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and near-infrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mitali K Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Damir D Torrico
- Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Patrizia Camille Saturno
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Philippine Carabao Center (PCC), National Headquarters and Gene Pool, Science City of MuñozPalayanPhilippines
| | - Sally L Gras
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology InstituteThe University of MelbourneParkvilleVICAustralia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Faculty of Biological SciencesThe University of LeedsLeedsUK
| | - Jeremy J Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
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Gupta MK, Torrico DD, Ong L, Gras SL, Dunshea FR, Cottrell JJ. Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods 2022; 11:463. [PMID: 35159613 PMCID: PMC8834546 DOI: 10.3390/foods11030463] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/24/2022] [Accepted: 01/26/2022] [Indexed: 12/04/2022] Open
Abstract
Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discussions (4 groups; n = 32) were used to determine perceptions of 28 dairy and plant-based yogurts, identifying positive consumer perceptions of plant-based yogurts. A smaller subset of five spoonable and one drinkable yogurts-(Reference, Soy, Coconut, Cookies, Berry, and Drinkable) was subsequently selected for rheological and structural measurements, showing wide variations in the microstructure and rheology of selected yogurt samples. A quantitative blind sensory tasting (n = 117) showed varying yogurt acceptability, with Berry being the least-liked and Cookies being the most-liked yogurt, in terms of overall liking. The multi-factor analysis confirmed that compositional and textural elements, including protein content, gel firmness, and consistency coefficient, displayed a positive relationship with overall liking. In contrast, fat, sugar, and calories were negatively correlated to the overall liking. This research showed that texture and other compositional factors are significant determinants of the consumer acceptability of yogurt products and are essential properties to consider in product development.
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Affiliation(s)
- Mitali K. Gupta
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (M.K.G.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (L.O.); (S.L.G.)
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Lydia Ong
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (L.O.); (S.L.G.)
- The Bio21 Molecular Science and Biotechnology Institute, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Sally L. Gras
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (L.O.); (S.L.G.)
- The Bio21 Molecular Science and Biotechnology Institute, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (M.K.G.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (L.O.); (S.L.G.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
| | - Jeremy J. Cottrell
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (M.K.G.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (L.O.); (S.L.G.)
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Alhamdan AM, Al Juhaimi FY, Hassan BH, Ehmed KA, Mohamed Ahmed IA. Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage. Foods 2021; 10:3157. [PMID: 34945708 PMCID: PMC8701252 DOI: 10.3390/foods10123157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.
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Affiliation(s)
- Abdullah M. Alhamdan
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Fahad Y. Al Juhaimi
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Bakri H. Hassan
- Department of Agricultural Engineering, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kheled A. Ehmed
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
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Wang J, Aalaei K, Skibsted LH, Ahrné LM. Bioaccessibility of calcium in freeze-dried yogurt based snacks. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Fardet A, Dupont D, Rioux LE, Turgeon SL. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Crit Rev Food Sci Nutr 2018; 59:1987-2010. [PMID: 29393659 DOI: 10.1080/10408398.2018.1435503] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium according to the physicochemical parameters of these matrices, including compactness, hardness, elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other qualitative parameters yet to be discovered. This could be of great interest for the development of innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition, involving the development of dairy matrices with optimized metabolic effects by playing on gastric retention time and thus on the kinetics of release of the amino acids within bloodstream.
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Affiliation(s)
- Anthony Fardet
- a Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne , F Clermont-Ferrand , France
| | - Didier Dupont
- b Science and Technology of Milk and Eggs, STLO, Agrocampus Ouest, French National Institute for Agricultural Research (INRA) , Rennes , France
| | - Laurie-Eve Rioux
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
| | - Sylvie L Turgeon
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
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Lee SG, Yang M, Wang Y, Vance T, Lloyd B, Chung SJ, Koo SI, Chun OK. Impact of orange juice consumption on bone health of the U.S. population in the national health and nutrition examination survey 2003-2006. J Med Food 2014; 17:1142-50. [PMID: 25055347 DOI: 10.1089/jmf.2013.0072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Orange juice (OJ) fortified with calcium (Ca) and vitamin D has turned OJ into a readily available source of these nutrients for children and adults. However, the impact of OJ consumption on Ca and vitamin D adequacy and bone health has not been documented. The aim of this study was the evaluation of the contribution of 100% OJ consumption to dietary and serum Ca and vitamin D status, and bone health parameters in the U.S. population aged 4 years and older (n=13,971) using the National Health and Nutrition Examination Survey (NHANES) 2003-2004 and 2005-2006. Food consumption data were coded to produce micronutrient intake values using the USDA Food and Nutrient Database for Dietary Studies 3.0. Serum concentrations of bone-related micronutrients and biomarkers, bone mineral density (BMD), and bone mineral content (BMC) were measured. Analysis of data was conducted using SAS software 9.2 and SUDAAN. OJ consumers showed higher intakes of bone-related micronutrients, compared with nonconsumers (P<.05). In addition, OJ consumers had higher serum Ca levels in adults (P<.01) and had a lower odds ratio for serum 25-hydroxyvitamin D3 <20 ng/mL in children (P<.05). OJ consumption was positively associated with femur BMD in children (P<.05) and with femur BMC in both children and adults (P<.05). In conclusion, OJ may be recommended as an effective dietary means of improving the status of Ca and vitamin D, acid-base balance, and of promoting bone health in children and adults.
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Affiliation(s)
- Sang Gil Lee
- 1 Department of Nutritional Sciences, University of Connecticut , Storrs, Connecticut, USA
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Nalepa B, Siemianowska E, Skibniewska KA. Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2012; 75:1-5. [PMID: 22047159 DOI: 10.1080/15287394.2011.615106] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Bread is considered an important source of minerals; however, the presence of fiber and phytic acid reduces bioavailability of minerals from cereal products. It is well established that activity of microorganisms in human gut increases the amount of nutrients released during digestion. The aim of this study was to determine the influence of Bifidobacterium bifidum on release of some minerals from bread using an in vitro process of enzymatic digestion. White bread and with addition of 15, 30, or 45% of bran was baked in a bakery by traditional methods, with addition of yeasts and rye leaven, from flour made of wheat, Tonacja variety. Concentrations of calcium, magnesium, manganese, zinc, copper, and iron were determined by atomic absorption spectrometry. Bread was enzymatically digested in vitro without and with the addition of Bifidobacterium bifidum KD6 (inoculum 10(6) CFU/cm(3)) and percentages of minerals released were determined. The concentration of minerals released during enzymatic digestion varied depending upon the element, quantity of bran, and presence of bacteria. Increase in bran content decreased release of elements. Bifidobacterium bifidum KD6 enhanced amounts of magnesium and zinc released from all types of bread, while manganese and copper rose only from white bread with 15% bran addition. Bacteria decreased amounts of calcium and iron released from bread. Data indicate that diets rich in beneficial bacteria (probiotics) but not balanced with minerals might increase mineral deficiency.
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Affiliation(s)
- Beata Nalepa
- University of Warmia and Mazury in Olsztyn, Poland.
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