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Gorman M, Baxter L, Frampton K, Dabas T, Moss R, McSweeney MB. An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap. J Food Sci 2024; 89:5082-5090. [PMID: 38924528 DOI: 10.1111/1750-3841.17158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/26/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024]
Abstract
The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9-point hedonic scales, check-all-that-apply, and an open-ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off-flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. PRACTICAL APPLICATION: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off-flavors were observed in the orange juice.
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Affiliation(s)
- Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Laura Baxter
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Kaitlyn Frampton
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Tanvi Dabas
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Cormick G, Matamoros N, Romero IB, Perez SM, White C, Watson DZ, Belizán JM, Sosa M, Gugole Ottaviano MF, Elizagoyen E, Garitta L. Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water. Gates Open Res 2022; 5:151. [PMID: 35071994 PMCID: PMC8753188 DOI: 10.12688/gatesopenres.13361.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/15/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Affiliation(s)
- Gabriela Cormick
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Natalia Matamoros
- Instituto de Desarrollo E Investigaciones Pediátricas "Prof. Dr. Fernando E. Viteri" Hospital de Niños "Sor María Ludovica de La Plata (IDIP), Ministerio de Salud/Comisión de Investigaciones Científicas de La Provincia de Buenos Aires, La Plata, 1900, Argentina
| | - Iris B. Romero
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Surya M. Perez
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Cintia White
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Dana Z. Watson
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - José M. Belizán
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina
| | - Miriam Sosa
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - M. Fernanda Gugole Ottaviano
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la provincia de Buenos Aires (CIC), Buenos Aires, Argentina
| | - Eliana Elizagoyen
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Lorena Garitta
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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Cormick G, Matamoros N, Romero IB, Perez SM, White C, Watson DZ, Belizán JM, Sosa M, Gugole Ottaviano MF, Elizagoyen E, Garitta L. Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water. Gates Open Res 2021; 5:151. [DOI: 10.12688/gatesopenres.13361.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/06/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Alcaire F, Antúnez L, Vidal L, Zorn S, Giménez A, Castura JC, Ares G. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers. Food Res Int 2017; 97:215-222. [DOI: 10.1016/j.foodres.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/06/2017] [Accepted: 04/10/2017] [Indexed: 11/15/2022]
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Oliveira D, Reis F, Deliza R, Rosenthal A, Giménez A, Ares G. Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction. Food Res Int 2016; 89:448-453. [DOI: 10.1016/j.foodres.2016.08.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 08/18/2016] [Accepted: 08/20/2016] [Indexed: 11/28/2022]
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Reis F, De Andrade J, Deliza R, Ares G. Comparison of Two Methodologies for Estimating Equivalent Sweet Concentration of High-Intensity Sweeteners with Untrained Assessors: Case Study with Orange/Pomegranate Juice. J SENS STUD 2016. [DOI: 10.1111/joss.12217] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Felipe Reis
- Departamento de Tecnologia de Alimentos, Instituto de Tecnologia; Universidade Federal Rural do Rio de Janeiro; Seropédica RJ Brasil
| | - Juliana De Andrade
- Instituto de Química; Universidade Federal do Rio de Janeiro, Cidade Universitária; Rio de Janeiro RJ Brazil
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos; Rio de Janeiro RJ Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Pando Uruguay
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Esmerino E, Paixão J, Cruz A, Garitta L, Hough G, Bolini H. Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse. J Dairy Sci 2015; 98:7544-51. [DOI: 10.3168/jds.2015-9651] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
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