Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Modulation of adzuki (Vigna angularis) bean milk analog substrates and metabolites through singular and/or combined treatment of germination and lactic acid fermentation

Given the growing interest in dairy-free milk analog products, new and diversified alternatives are pivotal to push the market forward. Germination and fermentation are traditional processing technologies used in plant-based milk production. However, the combination of both has not been extensively investigated. The aim of this study was to investigate the potential combined beneficial effects of coupling germination and fermentation on selected substrates and metabolites in adzuki bean milk analog. It was found that germination increased essential amino acids to 1193.44 from 421.46 mg/L in control while raising simple sugar and "green" (green odor) volatile compounds. Fermentation with probiotic Limosilactobacillus fermentum enriched the adzuki bean milk analog with probiotics and organic acids, whereby it also reduced some free amino acids (especially arginine) and "green" volatiles. Germination coupled with fermentation was able to overcome the deficiencies of the respective single treatment by elevating essential amino acid content (with a 4.8-fold increase in lysine and a 3.8-fold increase in histidine) and removing "green" odor volatiles while biofortifying the bean milk with probiotics, organic acids, and vitamin (nicotinic acid). Overall, a combination of germination and fermentation merits further research for substrate and metabolite modulation to develop novel and nutritious plant-based milk analogs with desirable flavor.

Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia

As dietary needs shift with the growing and aging population, there is a demand for food products that meet nutritional, safety, and tribological requirements while being cost-effective. Seniors must be given significant consideration in new product development. This study examines consumer preferences for arabinogalactan (AG) and beta-glucan (BG) hydrogels with vanilla and coffee-biscuit flavors, using consumer tests (N = 80) and an online survey (N = 852). It focuses on the gels' physical properties, such as texture and viscosity, and their impact on sensory perception. The use of two different gel-forming polysaccharides, each with a unique sensory profile, was observed to affect the sensory properties of the resulting gels and subsequently influence product acceptance. This study analyzed preferences across three age groups: young (18-39 years), middle-aged (40-59 years), and older adults (60+ years). The results showed that seniors preferred AG-based gels. Significant attributes such as the intensity of flavor and bitter taste influenced the overall liking of the gels. Texture also notably impacted preferences. The survey findings revealed statistically significant (p < 0.05) differences in preferences between older adults and younger age groups. Tailoring product development and marketing strategies based on age and sensory preferences could enhance consumer acceptance of edible gels.

Consumer Perception of Sweeteners in Yogurt

Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease and high blood pressure. The objective of this study was to evaluate consumer perception of sugar reduction in yogurt - both conceptually and for liking of actual products. An online survey (n = 1290) was conducted to evaluate consumer perception of sweeteners available in commercial yogurts. Participants who purchased yogurt at least once in the past 3 mo completed a series of exercises that involved demographics, agreement, Kano, and Maximum Difference (MaxDiff) scaling questions. Subsequently, vanilla 1% milkfat yogurts sweetened with sucrose were formulated to iso-sweet taste intensity with either stevia, allulose, a blend of sucrose and honey or a blend of sucrose, stevia and allulose using magnitude estimate scaling followed by paired comparison tests with consumers (n = 40). A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. Survey and acceptance test data were evaluated by univariate and multivariate analyses. Conceptually, consumers preferred the claim "naturally sweetened" over a reduced sugar claim in yogurt (P < 0.05). Honey was preferred over other sweeteners, followed by agave nectar and cane sugar (P < 0.05). Allulose was the least preferred sweetener option conceptually (P < 0.05). Priming with sweetener type positively impacted consumer acceptance, regardless of sweetener (P < 0.05). When yogurts were tasted, yogurts sweetened with sucrose were the most preferred regardless of priming (P < 0.05). Yogurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking scores than yogurts with stevia (P < 0.05), suggesting that allulose can assist with sugar reduction in yogurt. Consumers are interested in healthy yogurts that are naturally sweetened, but flavor/taste remains the driving force for liking and purchase. The use of a natural non-nutritive sweetener that delivers the sensory experience of sucrose is ultimately more important than familiarity with the actual sweetener.

Individual and total sugar contents of street foods in Malaysia - Should we be concerned?

Street foods are often of poor nutritional quality with high sugar content, in which the overconsumption of sugar is associated with obesity. However, sugar content information on local street foods is scarce. Thus, the individual and total sugar contents of 94 types of street foods in Malaysia were analysed. Compared to snacks and main meals, desserts contained the highest amounts of sugar, sucrose, fructose, glucose, and maltose. Sucrose was predominant in 90% desserts, 79.3% snacks, and 68.6% main meals. Most desserts (93.3%) contained medium to high sugar content (≥5 g to >15 g/100 g), while 82.9% main meals and 65.5% snacks had low sugar content. When comparing the sugar contents of 39 foods with other local databases, 58.3% main meals, 55.6% desserts, and 33.3% snacks contained either significantly (p < 0.05) higher or lower sugar contents. Consumers can identify low and high-sugar foods, and policymakers can review health priorities to combat obesity.

An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap

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.

The neighborhood food environment modifies the association between infant feeding and childhood obesity

BACKGROUND

The Special Supplemental Nutrition Program for Women, Infants and Children (WIC) issues infant formula to infants who are not fully breastfed, and prior research found elevated obesity risk among children receiving lactose-reduced infant formula with corn syrup solids (CSSF) issued by WIC. This study was conducted to evaluate associations between a broader set of specialty infant formulas issued by WIC and child obesity risk, whether neighborhood context (e.g. neighborhood food environment) modifies associations, and whether racial/ethnic disparities in obesity are partly explained by infant formula exposure and neighborhood context.

METHODS

WIC administrative data, collected from 2013-2020 on issued amount (categorical: fully formula fed, mostly formula fed, mostly breastfed, fully breastfed) and type of infant formula (standard cow's milk formula, and three specialty formulas: any CSSF, any soy-based formula, and any cow's milk-based formula with added rice starch) and obesity at ages 2-4 years (defined as a Body Mass Index z-score ≥ 95th percentile according to World Health Organization growth standard) were used to construct a cohort (n = 59,132). Associations of infant formula exposures and race/ethnicity with obesity risk were assessed in Poisson regression models, and modification of infant feeding associations with obesity by neighborhood context was assessed with interaction terms.

RESULTS

Any infant formula exposure was associated with significantly higher obesity risk relative to fully breastfeeding. Receipt of a CSSF was associated with 5% higher obesity risk relative to the standard and other specialty infant formulas (risk ratio 1.05, 95% confidence interval 1.02, 1.08) independent of breastfeeding duration and receipt of other specialty infant formulas. The association between CSSF and obesity risk was stronger in neighborhoods with healthier food environments (10% higher risk) compared to less healthy food environments (null). Racial/ethnic disparities in obesity risk were robust to adjustment for infant formula exposure and neighborhood environment.

CONCLUSIONS

Among specialty infant formulas issued by WIC, only CSSFs were associated with elevated obesity risk, and this association was stronger in healthier food environments. Future research is needed to isolate the mechanism underlying this association.

A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules

Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.

Any Infant Formula Amount, but Not Infant Formula Type, Is Associated with Less Healthful Subsequent Beverage Intake among Special Supplemental Nutrition Program for Women, Infants, and Children-Participating Children

Background

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides nutrition assistance to low-income households, including infant formula for infants not fully breastfeeding. Issuance of lactose-reduced infant formula made with corn syrup solids (CSSF) is associated with elevated risk of obesity in early life, but associations between formula type and dietary intake have not been examined.

Objectives

To evaluate associations between infant formula (amount and type) issued by WIC with subsequent child diet at ages 12-59 mo.

Methods

Dietary data from 2014, 2017, and 2020 Los Angeles County WIC Survey respondents (n = 1339 children, 12-59 mo of age) were merged with WIC administrative data on infant feeding (amount and type of infant formula at ages 0-12 mo). Intake frequencies were available for sweetened beverages, sweets, juice, fast food, water, fruit, vegetables, and milk. Infant feeding was categorized by amount of WIC-issued formula (descending: fully formula fed, mostly formula fed, mostly breastfed, fully breastfed) and issuance of a CSSF (any, none). Associations between infant feeding (infant formula amount and type) and child diet were evaluated in multivariable generalized estimating equation negative binomial regression models, stratified by child age (12 to <24 mo, 24 to <60 mo).

Results

Any infant formula issuance in the first year of life was adversely associated with subsequent dietary intake. This included 21%-23% higher 100% juice intake at 24 to <60 mo and 11%-13% (at 24 to <60 mo) or 20%-22% (at 12 to <24 mo) lower water intake. CSSF receipt compared with only other infant formula was not consistently associated with subsequent child diet.

Conclusions

Any infant formula amount, but not CSSF receipt compared with other formula types, was associated with less healthful beverage intake patterns among WIC-participating children. WIC nutrition education may have a stronger impact if tailored based on infant feeding practices.

Altered Nutrient Composition of Lactose-Reduced Infant Formula

This research comprehensively examines 88 infant formulas available in the US market, with an emphasis on their diverging nutritional attributes based on lactose content. We stratified formulas into three categories: lactose-free, lactose-reduced, and entirely lactose-based. The formulas' nutritional content for 58 nutrients was obtained from the Nutrition Data System for Research (NDSR). Nutritional analysis revealed significant differences in nutrient composition across formula categories. For example, the results showed significant associations between the lactose content and glycemic index (GI) of the formula as well as 25 other nutrients. Specifically, we showed that for every gram of lactose per 100 g of formula that is removed, there was a 10.1% increase in GI (β = -10.12, p ≤ 0.000), a 19%,5%, and a 2% increase in added sugar (β = -0.19, p < 0.01), protein (β = -0.05, p < 0.001), and polyunsaturated fatty acids (β = -0.01, p < 0.01). The substitution of lactose in infant formulas significantly alters their nutritional profile, inducing changes in GI, added sugar, protein, and polyunsaturated fatty acids. These modifications have potential consequences for infant growth and metabolic responses and could influence long-term health trajectories. The clinical relevance of the composition differences between formulas should be further explored.

Critical Parameters in an Enzymatic Way to Obtain the Unsweet Lactose-Free Milk Using Catalase and Glucose Oxidase Co-Encapsulated into Hydrogel with Chemical Cross-Linking

The presented work involves obtaining and characterising a two-enzymatic one-pot bioreactor, including encapsulated (co-immobilised) glucose oxidase and catalase. The enzymatic capsules were applied to produce unsweet, lactose-free milk during low-temperature catalysis. Furthermore, operational conditions, like pH and aeration, were selected in the paper, which sorts out discrepancies in literature reports. All experiments were carried out at 12 °C, corresponding to milk storage and transportation temperature. Preliminary studies (for reasons of analytical accuracy) were carried out in a buffer (pH, concentration of sugars mimicking conditions in the lactose-free milk, the initial glucose concentration 27.5 g/L) verified by processes carried out in milk in the final stage of the study. The presented results showed the need for regulating pH and the aeration of the reaction mixture in the continuous mode during the process. The procedure of co-immobilisation was performed in an alginate matrix with the cross-linking of glutaraldehyde or carbodiimide while carbodiimide showed better enzymes retention inside alginate capsules. Co-encapsulated enzymes could be used for nine cycles, preserving finally about 40% of the initial activity.

Recent advance in technological innovations of sugar-reduced products

Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.

Instant quantification of sugars in milk tablets using near-infrared spectroscopy and chemometric tools

Milk tablets are a popular dairy product in many Asian countries. This research aimed to develop an instant and rapid method for determining sucrose and lactose contents in milk tablets using near-infrared (NIR) spectroscopy. For the quantitative analysis, a training set composed of laboratory-scale milk samples was generated based on a central composite design (CCD) and used to establish partial least squares (PLS) regression for the predictions of sucrose and lactose contents resulting in R² values of 0.9749 and 0.9987 with the corresponding root mean square error of calibration (RMSEC) values of 1.69 and 0.35. However, the physical difference between the laboratory-scale powder and the final product milk tablet samples resulted in spectral deviations that dramatically affected the predictive performance of the PLS models. Therefore, calibration transfer methods called direct standardization (DS) and piecewise direct standardization (PDS) were used to adjust the NIR spectra from the real milk tablet samples before the quantitative prediction. Using high-performance liquid chromatography (HPLC) as a reference method, the developed NIR-chemometric model could be used to instantly predict the sugar contents in real milk tablets by producing root mean square error of prediction (RMSEP) values for sucrose and lactose of 5.04 and 4.22 with Q² values of 0.7973 and 0.9411, respectively, after the PDS transformation.

Lactose-reduced infant formula with corn syrup solids and obesity risk among participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

BACKGROUND

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), a federal nutrition assistance program supporting low-income families, serves half of United States-born infants, most of whom are issued infant formula by age 2 mo. Obesity prevalence is high among children of low-income households, particularly formula-fed children.

OBJECTIVES

This study was conducted to determine whether glucose-based lactose-reduced infant formula made with corn syrup solids (CSSF) is associated with increased obesity risk compared with non-CSSFs that are lactose based.

DESIGN

WIC administrative data on infant formula issuance and child weights and lengths were collected prospectively in Southern California between 2012 and 2020. Included children stopped breastfeeding by 3 mo, were issued cow's milk-based formula through 12 mo, and were enrolled through the final year of WIC eligibility at age 4 y ( n = 15,246). CSSF issuance was assessed continuously (range 0-13 mo) and dichotomously (any, none). Poisson and linear risk regression with robust SE estimates generated risk ratios (RRs), risk differences, and CIs for child obesity [BMI for age (in kg/m 2) ≥95th percentile].

RESULTS

Any CSSF was issued to 23% of children, and 25% were obese at age 4 y. Children with any CSSF issuance had 10% higher obesity risk (RR: 1.10; 95% CI: 1.02, 1.20) than children with no CSSF issuance at age 2 y. Associations remained significant through age 4 y (RR: 1.07; 95% CI: 1.01,1.14), independent of maternal weight status, total formula issued and breastfeeding duration, and were not modified by child race or sex. Obesity risk increased with additional mo of CSSF exposure, reaching 16% higher risk (RR: 1.16; 95% CI: 1.05, 1.28) at age 2 y for children with 12 mo of CSSF.

CONCLUSIONS

CSSF issuance is associated with increased obesity risk in the first 5 y life in a dose dependent manner, independently of maternal weight status, breastfeeding duration, and total formula issuance.

Sugar Content and Warning Criteria Evaluation for Popular Sugar-Sweetened Beverages in Taipei, Taiwan

Sugar intake may increase the risk of obesity, cardiovascular disease, diabetes, and dental caries. In Taiwan, people frequently consume sugar-sweetened beverages (SSBs). This study explored the energy and sugar content of Taiwanese SSBs and evaluated them using the Chilean warning label system (>70 kcal/100 mL and >5 g sugar/100 mL) and the World Health Organization (WHO) sugar guideline (≤25 g sugar). A total of 341 SSBs with volumes ≤600 mL were analyzed. No significant differences were observed in sugar per serving among different types of SSBs, but a great variation in portion size (i.e., package size for individual consumption) was noted. The energy and sugar ratios per serving were lower in soft drinks and coffee and tea containing >1 serving than in those containing only one serving. The calorie and sugar ratios per portion were higher in all types of SSBs containing >1 serving per portion than in those containing exactly one serving. Approximately 70.0% of Taiwanese SSBs were classified as high sugar according to the Chilean criteria, and 41.6% of SSBs exceeded the WHO guideline. Moreover, 40.8% of SSBs that were not considered as high sugar according to the Chilean criteria contained >25 g sugar per portion. For individual consumption, it is more clear that nutrition labeling is based on portion rather than serving. Evaluating SSBs on sugar/portion rather than sugar/100 mL will help consumers make better choices.

A survey on computational taste predictors

Taste is a sensory modality crucial for nutrition and survival, since it allows the discrimination between healthy foods and toxic substances thanks to five tastes, i.e., sweet, bitter, umami, salty, and sour, associated with distinct nutritional or physiological needs. Today, taste prediction plays a key role in several fields, e.g., medical, industrial, or pharmaceutical, but the complexity of the taste perception process, its multidisciplinary nature, and the high number of potentially relevant players and features at the basis of the taste sensation make taste prediction a very complex task. In this context, the emerging capabilities of machine learning have provided fruitful insights in this field of research, allowing to consider and integrate a very large number of variables and identifying hidden correlations underlying the perception of a particular taste. This review aims at summarizing the latest advances in taste prediction, analyzing available food-related databases and taste prediction tools developed in recent years.

Supplementary Information

The online version contains supplementary material available at 10.1007/s00217-022-04044-5.

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention

The aim of this study was to observe the effect of purple corn anthocyanin on the light-induced antioxidant activity, free radicals, volatile compounds, color parameters, and sensory properties of milk during storage. There were four groups: (1) negative control, no addition of anthocyanins + exposure to fluorescent light (NC); (2) positive control 1, no addition of anthocyanins + protected from fluorescent light (PC1); (3) positive control 2, the addition of 0.3% (w/v) anthocyanins + exposure to fluorescent light (PC2); and (4) the addition of 0.3% anthocyanins + protected from fluorescent light (AC). The results indicated that the concentration of antioxidant activity parameters in the NC group decreased during the entire storage period, whereas antioxidant activity parameters were unchanged except for the glutathione peroxidase (GSH-Px) in the AC group. Moreover, the NC group showed lower levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and higher levels of superoxide anion and hydrogen peroxide than the other groups after 1 d of storage period. The extent of malondialdehyde accumulation and lipid peroxidation in the control groups were greater than that of the AC group. Twenty-two volatile compounds were determined in milk, which consisted of eight alcohols, three ketones, five aldehydes, two esters, and four hydrocarbons by headspace gas chromatography mass spectrometer analysis. Specifically, individual aldehydes, esters and hydrocarbons in the AC group remained at relatively stable values during storage relative to the other three groups. Stronger positive correlations were detected between several antioxidant activities (superoxide dismutase, GSH-Px) and DPPH scavenging activity as well as total ketones in milk. Adding of anthocyanin did not impact on the color values of L^*, a^* and b^* in light-protected milk during the entire storage period. Some sensory evaluation parameters (flat, garlic/onion/weedy, oxidized-light, oxidized-metal, rancid) in AC group were significantly higher than that of the control group at the end of the period. In conclusion, the current study revealed that the addition of purple corn anthocyanin pigment to light-protected milk had the potential to prevent lipid oxidation, enhance antioxidant activity, maintain volatile compounds and increase the sensory scores.

Children's perceptions of fluid milk with varying levels of milkfat

Schools participating in federal meal programs are limited to serving skim or low-fat (≤1%) flavored and unflavored milk. Few studies have directly addressed child perceptions and preferences for milk containing different amounts of milkfat. The objective of this study was to determine whether children can differentiate between flavored and unflavored fluid milk containing varying levels of milkfat and whether preferences for certain levels of milkfat exist. Flavored and unflavored milks containing 4 different percentages of milkfat (≤0.5, 1, 2, and 3.25%) were high-temperature, short-time processed, filled into half-gallon light-shielded milk jugs, and stored at 4°C in the dark. Milks were evaluated by children (ages 8-13 yr) following 7 d at 4°C. Acceptance testing and tetrad difference testing were conducted on flavored and unflavored milks with and without visual cues to determine if differences were driven by visual or flavor or mouthfeel cues. Child acceptance testing (n = 138 unflavored; n = 123 flavored) was conducted to evaluate liking and perception of selected attributes. Tetrad testing (n = 127 unflavored; n = 129 flavored) was conducted to determine if children could differentiate between different fat levels even in the absence of a difference in acceptance. The experiment was replicated twice. When visual cues were present, children had higher overall liking for 1% and 2% milks than skim for unflavored milk and higher liking for chocolate milks containing at least 1% milk fat than for skim. Differences in liking were driven by appearance, viscosity, and flavor. In the absence of visual cues, no differences were observed in liking or flavor or mouthfeel attributes for unflavored milk but higher liking for at least 1% milk fat in chocolate milk compared with skim was consistent with the presence of visual cues. From tetrad testing, children could visually tell a difference between all unflavored pairs except 2% versus whole milk and could not detect consistent differences between milkfat pairs in the absence of visual cues. For chocolate milk, children could tell a difference between all milk fat pairs with visual cues and could tell a difference between skim versus 2% and skim versus whole milk without visual cues. These results demonstrate that in the absence of package-related flavors, school-age children like unflavored skim milk as well as milk with higher fat content in the absence of visual cues. In contrast, appearance as well as flavor and mouthfeel attributes play a role in children's liking as well as their ability to discriminate between chocolate milks containing different amounts of fat, with chocolate milk containing at least 1% fat preferred. The sensory quality of school lunch milk is vital to child preference, and processing efforts are needed to maximize school milk sensory quality.

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch

It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.

Identifying ideal product composition of chocolate-flavored milk using preference mapping

The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers' liking data using External Preference Mapping (EPM). Thirty-four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9-point hedonic scale. Significant differences (p < 0.0001) were observed in the hedonic ratings of these 10 samples, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk samples 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%-10.9% sugar, 3.4%-3.5% fat, 3.5%-3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. PRACTICAL APPLICATION: The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.

Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme

Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS) were identified. The research was conducted in the first quarter of 2020. Computer assisted self-interviewing (CASI) technique for survey data collection was used. The sample included 122 respondents representing RIS countries that are the EU Member States and European Horizon 2020 Associated Countries that are classified as modest and moderate innovators according to European Innovation Scoreboard. The analysis presented in the paper allowed to describe the methods of sensory evaluation that can be used to support NPD in the food industry, identify the trends of using sensory evaluation in NPD in the food industry companies in RIS countries. The research results showed that almost 70% of companies apply sensory evaluation methods in NPD. The larger the company, the more often the methods of sensory evaluation are used in NPDs. Almost 60% of companies employing 51-100, 101-1000 and more than 5000 people, respectively declare the use of expert (analytical) test. However, regardless of size, most companies prefer consumer (affective) test to expert tests. Based on the results, it seems that the potential of usage sensory evaluation methods is not yet fully exploited in the food industry.