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Bolshakova EI, Kruchinin AG, Turovskaya SN, Illarionova EE, Yurova EA, Barkovskaya IA, Galstyan AG. Effects Provided by Sugar Substitutes upon the Quality Indicators of Model Systems of Sweetened Condensed Milk in Storage. J Dairy Sci 2024:S0022-0302(24)01025-7. [PMID: 39033916 DOI: 10.3168/jds.2024-25160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Accepted: 06/26/2024] [Indexed: 07/23/2024]
Abstract
Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes, such as trehalose, isomaltulose, and polydextrose, upon the SCM sensory profile and valuable quality indicators, such as water activity, viscosity, acidity, crystals size, and Maillard reaction potential (browning index, color change, loss of free amino acids). The study was performed by making model systems of SCM (MSCMs) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCMs provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf-life of the product. However, only 2 MSCMs with compositions consisted of isomaltulose, trehalose (22.55% and 22.55%); trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%) showed the stability of Aw within 14-d storage period. Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn't affect the taste. Based on the results of all the research conducted the most optimal carbohydrate compositions to produce SCM with lower calorie, sucrose contents and stable adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%) and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%).
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Affiliation(s)
- E I Bolshakova
- All-Russian Dairy Research Institute, Moscow 115093, Russia.
| | - A G Kruchinin
- All-Russian Dairy Research Institute, Moscow 115093, Russia
| | - S N Turovskaya
- All-Russian Dairy Research Institute, Moscow 115093, Russia
| | | | - E A Yurova
- All-Russian Dairy Research Institute, Moscow 115093, Russia
| | | | - A G Galstyan
- All-Russian Dairy Research Institute, Moscow 115093, Russia
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2
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Carneiro GR, Rocha CDS, Fernandes MVP, Barão CE, Pimentel TC. Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging. Foods 2024; 13:1975. [PMID: 38998481 PMCID: PMC11241530 DOI: 10.3390/foods13131975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A "Check All That Apply" test with emojis and the Food Technology Neophobia scale were used. The "processed by ultrasound" information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the "processed by ultrasound" information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products.
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Affiliation(s)
- Gabrielly Ribeiro Carneiro
- Department of Food Engineering, State University of Maringá (UEM), Maringá 87020-900, Paraná, Brazil; (G.R.C.); (C.d.S.R.)
| | - Caique dos Santos Rocha
- Department of Food Engineering, State University of Maringá (UEM), Maringá 87020-900, Paraná, Brazil; (G.R.C.); (C.d.S.R.)
| | | | - Carlos Eduardo Barão
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí 87703-536, Paraná, Brazil; (M.V.P.F.); (C.E.B.)
| | - Tatiana Colombo Pimentel
- Department of Food Engineering, State University of Maringá (UEM), Maringá 87020-900, Paraná, Brazil; (G.R.C.); (C.d.S.R.)
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí 87703-536, Paraná, Brazil; (M.V.P.F.); (C.E.B.)
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3
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de Souza HF, Monteiro GF, Di Próspero Gonçalves VD, Dos Santos JV, de Oliveira ACD, Pereira KN, Carosia MF, de Carvalho MV, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Sci Biotechnol 2024; 33:1651-1659. [PMID: 38623422 PMCID: PMC11016025 DOI: 10.1007/s10068-023-01459-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 09/18/2023] [Accepted: 10/10/2023] [Indexed: 04/17/2024] Open
Abstract
Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and S. boulardii concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.
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Affiliation(s)
- Handray Fernandes de Souza
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Giovana Felicio Monteiro
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Victor Dédalo Di Próspero Gonçalves
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - João Vitor Dos Santos
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Amanda Cristina Dias de Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Karina Nascimento Pereira
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Mariana Fronja Carosia
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Marina Vieira de Carvalho
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Igor Viana Brandi
- Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, Montes Claros, Minas Gerais 39404-547 Brazil
| | - Eliana Setsuko Kamimura
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
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HARIADI H, SAGITA D, RAHMAWATI L, TRIYONO A, HIDAYAT, MAYASTI NKI, KURNIAWAN K, PURWANDOKO PB, ANGGARA CEW, ANDRIANSYAH RCE. Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.88422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hari HARIADI
- National Research and Innovation Agency, Indonesia
| | - Diang SAGITA
- National Research and Innovation Agency, Indonesia
| | | | - Agus TRIYONO
- National Research and Innovation Agency, Indonesia
| | - HIDAYAT
- National Research and Innovation Agency, Indonesia
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Chadha D, Hamid N, Kantono K, Marsan M. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners. J Food Sci 2022; 87:3190-3206. [PMID: 35708195 PMCID: PMC9545239 DOI: 10.1111/1750-3841.16224] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/26/2022] [Accepted: 05/23/2022] [Indexed: 01/26/2023]
Abstract
Abstract Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso‐sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple‐intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose. Practical Application The current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.
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Affiliation(s)
- Diksha Chadha
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.,Product experience & data science research, International Flavours & Fragrances Inc., Amsterdam, Netherlands
| | - Manon Marsan
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.,Agrocampus Ouest, Rennex Cedex, France
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6
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An U, Du X, Wang W. Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment. Foods 2022; 11:foods11101434. [PMID: 35627002 PMCID: PMC9142066 DOI: 10.3390/foods11101434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.
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Affiliation(s)
- Uijeong An
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
- Correspondence: ; Tel.: +1-940-898-2667
| | - Wanyi Wang
- Center for Research Design & Analysis, Texas Woman’s University, Houston, TX 77030, USA;
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7
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Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. J SENS STUD 2022. [DOI: 10.1111/joss.12733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jessica B. Portela
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Jonas T. Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Debora L. Lino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Carla A. Brito Sass
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Food Processing Department Instituto Federal do Paraná (IFPR), Campus Paranavaí Paranavaí Brazil
| | - Mônica Q. Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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8
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Zhang X, Yang J, Zhang C, Chi H, Zhang C, Zhang J, Li T, Liu L, Li A. Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt. J Dairy Sci 2022; 105:2025-2037. [PMID: 35033347 DOI: 10.3168/jds.2021-20861] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 10/08/2021] [Indexed: 11/19/2022]
Abstract
Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as an adjunct starter on the quality and storage of yak yogurt. A total of 36 main volatile flavor substances were detected in all samples. In particular, more aldehydes, esters, and alcohols were detected in yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 (including Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). The rheological results showed that the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 had higher apparent viscosity and lower tan δ value compared with compared with traditional yak yogurt, yak yogurt with only L. fermentum HY01, and cow yogurt with L. fermentum HY01 and starter MY105. Meanwhile, the conjugated linoleic acid in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was significantly higher than those in the HY01 group or the yogurt starter group alone. After 28 d of storage at 4°C, the number of HY01 in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was still higher than 107 cfu/mL, its acidity was lower than 110°T, and its syneresis was the lowest. The results indicated that L. fermentum HY01 could improve the flavor, texture, and storage properties of yak yogurt.
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Affiliation(s)
- Xin Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Jiajie Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Chao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Houyu Chi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Chongwei Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Jingjing Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Tongtong Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Aili Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; Heilongjiang Green Food Research Institute, Harbin 150028, China.
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9
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RUGJI J, ÇALIŞKAN Z, DINÇOĞLU AH, ÖZGÜR M, EROL Z, ÖZGÜR EB. Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.07022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Zeki EROL
- Burdur Mehmet Akif Ersoy University, Turkey
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10
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NAEEM S, AHMAD N, IMRAN M, HUSSAIN SM. Development and storage stability of conjugated linoleic acid fortified yogurt. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.110121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Sadia NAEEM
- Government College University Faisalabad, Pakistan
| | - Nazir AHMAD
- Government College University Faisalabad, Pakistan
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11
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TONG Q, YAN S, WANG S, XUE J. Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.45822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Qianqian TONG
- Huainan Normal University, China; Huainan Normal University, China
| | - Shoubao YAN
- Huainan Normal University, China; Huainan Normal University, China
| | - Shunchang WANG
- Huainan Normal University, China; Huainan Normal University, China
| | - Jun XUE
- Huainan Normal University, China
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12
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SAYGILI D, DÖNER D, İÇİER F, KARAGÖZLÜ C. Rheological properties and microbiological characteristics of kefir produced from different milk types. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.32520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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POURJAVID H, ATAEI M, POURAHMAD R, ANVAR AA, BEHMADI H. Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Homa BEHMADI
- Agricultural Research, Education and Extension Organization – AREEO, Iran
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14
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LACERDA S, SANTOS MCD, MARTINS OA, PEREIRA JG. Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Sthefany LACERDA
- Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brasil
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15
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Bezerril FF, Pimentel TC, Marília da Silva Sant’Ana A, de Fátima Vanderlei de Souza M, Lucena de Medeiros L, Galvão M, Madruga MS, de Cássia Ramos do Egypto Queiroga R, Magnani M. Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112598] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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16
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PÉREZ-CHABELA MDL, CEBOLLÓN-JUÁREZ A, BOSQUEZ-MOLINA E, TOTOSAUS A. Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.38220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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AKAN ECEM, YERLIKAYA OKTAY, BAYRAM OZGEYILDIZ, KINIK OZER. Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants. AN ACAD BRAS CIENC 2022; 94:e20211274. [DOI: 10.1590/0001-3765202220211274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Accepted: 10/04/2021] [Indexed: 11/21/2022] Open
Affiliation(s)
- ECEM AKAN
- Aydin Adnan Menderes University, Turkey
| | | | | | - OZER KINIK
- Ege University, Faculty of Agriculture, Turkey
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18
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SHORI AB, AL ZAHRANI AJ. Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.101321] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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SOUZA HFD, CAROSIA MF, PINHEIRO C, CARVALHO MVD, OLIVEIRA CAFD, KAMIMURA ES. On probiotic yeasts in food development: Saccharomyces boulardii, a trend. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.92321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhuang X, Clark S, Acevedo N. Bigels-oleocolloid matrices-as probiotic protective systems in yogurt. J Food Sci 2021; 86:4892-4900. [PMID: 34643273 DOI: 10.1111/1750-3841.15928] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 11/26/2022]
Abstract
The probiotic yogurt market is strong because of the potential benefits that probiotics provide to the host, such as relieving lactose intolerance symptoms, easing diarrhea, and improving the immune system. However, probiotics are sensitive to processing conditions and the high acidity of yogurt can reduce survival of probiotics and limit yogurt shelf life. Here, oleocolloid technology (bigels) was used to improve the survival of probiotics during yogurt shelf life. Bigels are semisolid systems containing a polar and a non-polar phase mixed forming a material with improved properties. Probiotic bigels were prepared by mixing a soy lecithin-stearic acid oleogel emulsion and a whey protein hydrogel, followed by the incorporation of Lactobacillus acidophilus and Bifidobacterium lactis suspended in milk. Yogurt was prepared with 18% wt/wt probiotic bigels with (Swiss-style) and without (sundae-style) agitation. Probiotic viability was monitored for 6 weeks. The total counts of L. acidophilus and B. lactis entrapped in bigels were significantly higher than free bacteria in yogurt after 3 and 5 weeks, respectively, indicating that probiotics could be entrapped and their survival enhanced. Both yogurt styles showed a meant total count of 3.3 and 4.5 log CFU/g for L. acidophilus and B. lactis, respectively at the end of storage time suggesting that despite agitation of yogurt, bigel structure played a key role in protecting probiotic viability.
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Affiliation(s)
- Xiaoqing Zhuang
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Stephanie Clark
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Nuria Acevedo
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Costa Fernandes AB, Marcolino VA, Silva C, Barão CE, Pimentel TC. Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Monteiro ARG, Nakagawa A, Pimentel TC, Sousa I. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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24
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Paula Vilela T, Gomes AM, Ferreira JP. Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tatiana Paula Vilela
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - Ana Maria Gomes
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - João Paulo Ferreira
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
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HUSSAIN S, MOHAMED AA, ALAMRI MS, SALEH A, IBRAHEEM MA, ABDO QASEM AA, SHAMLAN G, ABABTAIN IA. Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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SILVA EGDSO, ANAYA K, BEZERRA MDF, MACÊDO CS, URBANO SA, BORBA LHF, BARBOSA IDM, RAMALHO HMM, CIPOLAT-GOTET C, GALDINO ABDS, OLIVEIRA JPFD, RANGEL AHDN. Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.22121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Katya ANAYA
- Universidade Federal do Rio Grande do Norte, Brasil
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27
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Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide. Food Res Int 2021; 142:110232. [PMID: 33773691 DOI: 10.1016/j.foodres.2021.110232] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/24/2022]
Abstract
This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS stability, rheological properties, and sensory characteristics. Cold plasma and pasteurized products presented lower color intensity (L*=87.4-87.9, a*=-0.24- -0.60, b*=2.41-5.19), reduced consistency (K = 4.31-42.21 mPa.sn and N = 0.57-0.95), and similar apparent viscosity, XOS chemical stability, and sensory characteristics compared with the untreated product. However, the cold plasma-treated beverages presented lower heat load indicators (hydroxymethylfurfural [HMF] values of 1.91-2.10 µmol/L and whey protein nitrogen index [WPNI] of 6.09-6.66 µmol/L) and a higher concentration of bioactive compounds (antioxidant activity [5.31-9.30%], and inhibition of ACE [14.17-22.53%], α-amylase [18.52-25.67%] and α-glucosidase [22.50-27.50%] activities) than the pasteurized product, being the effects more pronounced for the higher exposure times. Overall, cold plasma has important advantages for the processing of whey beverages added with XOS.
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How buyer-focused projective techniques can help to gain insights into consumer perceptions about different types of eggs. Food Res Int 2021; 144:110320. [PMID: 34053525 DOI: 10.1016/j.foodres.2021.110320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 03/11/2021] [Accepted: 03/11/2021] [Indexed: 11/21/2022]
Abstract
This study aimed to analyze the consumer perception (n = 840) about different types of eggs using Product Personality Profiling and Shopping List tasks. White egg, brown egg, organic egg, free-range egg, and eggs enriched with omega 3 and vitamins were evaluated. The consumers associated the white egg with unhealthy, sedentary, and overweight individuals in the Product Personality Profiling task and people that are not concerned with health in the Shopping List task. The brown egg was associated with a person who does physical activity and has a healthy diet in the Product Personality Profiling task. The omega 3 egg was associated with a person concerned with health in the Shopping List task, which does physical exercises and follows a healthy diet in the Product Personality Profiling task. The vitamin-enriched egg was associated with people with health disorders in the Shopping List task and following a vegetarian/vegan diet in the Product Personality Profiling task. The free-range egg was associated with a man with a rugged personality, a healthy diet, and animal welfare concern. Finally, the organic egg was associated with a person concerned with animal welfare and a vegetarian/vegan diet. Shopping list and Product Personality Profiling projective techniques proved to be useful tools for understanding consumer perceptions and beliefs about eggs, providing similar or complementary results. The Shopping List was more appropriate in eliciting egg buyers' profile, while the Product Personality Profile shows the "target buyer".
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Caetano D, Lima CMG, Sanson AL, Silva DF, Souza Hassemer G, Verruck S, Silva GA, Cássia Franco Afonso RJ, Coutrim MX, Gregório SR. Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks. J SENS STUD 2021. [DOI: 10.1111/joss.12645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Daniela Caetano
- Federal Institute of Northern Minas Gerais Salinas Minas Gerais Brazil
- Department of Chemistry Federal University of Ouro Preto Ouro Preto Minas Gerais Brazil
| | - Clara M. G. Lima
- Federal Institute of Northern Minas Gerais Salinas Minas Gerais Brazil
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Ananda L. Sanson
- Department of Chemistry Federal University of Ouro Preto Ouro Preto Minas Gerais Brazil
| | - Débora F. Silva
- Department of Chemistry Federal University of Ouro Preto Ouro Preto Minas Gerais Brazil
| | - Guilherme Souza Hassemer
- Department of Food Engineering Integrated Regional University of Upper Uruguai and Missions Erechim Rio Grande do Sul Brazil
| | - Silvani Verruck
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Gilmare A. Silva
- Department of Chemistry Federal University of Ouro Preto Ouro Preto Minas Gerais Brazil
- Department of Food Technology Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
| | | | - Mauricio X. Coutrim
- Department of Chemistry Federal University of Ouro Preto Ouro Preto Minas Gerais Brazil
| | - Sandra R. Gregório
- Department of Chemistry Federal University of Ouro Preto Ouro Preto Minas Gerais Brazil
- Department of Chemistry Federal University of Viçosa Minas Gerais Brazil
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SADEGHZADEH BENAM N, GOLI M, SEYEDAIN ARDEBILI SM, VAEZSHOUSHTARI N. The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.60820] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Mohammad GOLI
- Islamic Azad University, Iran; Islamic Azad University, Iran
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POURBABA H, ANVAR AA, Pourahmad R, AHARI H. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.61520] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/14/2023]
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Kumar R, Chambers E, Chambers DH, Lee J. Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets. Foods 2021; 10:foods10020474. [PMID: 33671546 PMCID: PMC7927123 DOI: 10.3390/foods10020474] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/05/2021] [Accepted: 02/08/2021] [Indexed: 01/05/2023] Open
Abstract
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.
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Affiliation(s)
- Rajesh Kumar
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
- Correspondence:
| | - Delores H. Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea;
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da Silva JM, Barão CE, Esmerino EA, Cruz AG, Pimentel TC. Prebiotic frozen dessert processed with water-soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance. J Food Sci 2021; 86:523-530. [PMID: 33438322 DOI: 10.1111/1750-3841.15566] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 08/30/2020] [Accepted: 12/02/2020] [Indexed: 02/06/2023]
Abstract
The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-chain inulin, medium-chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.48, P = 0.03 in MFA) of the frozen dessert formulations was similar between vegan and nonvegan groups, and polydextrose contributed to increase firmness/consistency of the frozen dessert, while long-chain inulin contributed to the increase in the creaminess of the products. Finally, oligofructose and polydextrose could reduce the sour taste of the products. The consumers gave scores from 6 to 8 in a 9-point hedonic scale for the products, suggesting suitable acceptance. However, vegan consumers gave lower scores for the same products. In conclusion, PAE methodology can be used to compare the perception of different consumer groups, and vegan and nonvegan consumers have a similar perception about prebiotic frozen dessert processed with water-soluble extract of rice byproduct. Furthermore, the frozen dessert developed had suitable consumer acceptance, although vegan gave lower scores than nonvegan consumers. PRACTICAL APPLICATION: This is the first study involving the development of prebiotic frozen dessert from water-soluble extract of rice byproduct and application of PAE to assess the sensory perception of vegan and nonvegan consumers. The results are important for the industry as they indicate that the PAE methodology can be used to characterize food products, compare the perception of different consumer groups, and elicit attributes that are important for the products, suggesting that universal marketing strategies could be used and that the developed frozen dessert could serve both vegan consumers and those on conventional diets.
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Affiliation(s)
| | | | - Erick Almeida Esmerino
- Instituto de Tecnologia - Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR-465, Km 07, Seropédica, Rio de Janeiro, 23897000, Brasil
| | - Adriano Gomes Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, Brazil
| | - Tatiana Colombo Pimentel
- Universidade Estadual de Maringá (UEM), Campus Sede, Maringá, 87020-900, Brazil.,Instituto Federal do Paraná (IFPR), Campus Paranavaí, Paraná, 87703-536, Brazil
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BRESSANI APP, MARTINEZ SJ, BATISTA NN, SIMÃO JBP, SCHWAN RF. Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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YEŞİLKANAT N, SAVLAK N. Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.31020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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