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This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be "not enough" penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p p Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

This study aimed to evaluate the cocoa juice, obtained from the pulp, as a vehicle for the probiotic microorganism. The effect of sucralose as a sugar substitute during refrigerated storage for 42 days was also evaluated. The viability of Lactobacillus casei, sugars, lactic acid, pH, phenolic compounds and antioxidant activity were performed. The optimum conditions for probiotic juice production were initial pH 6.2, 33 °C and 12 h of fermentation. During the fermentation, glucose was the carbohydrate consumed. The ascorbic (44.26 ± 0.05 to 43.90 ± 0.02 mg/L) and citric acid (2.77 ± 0.02 to 2.96 ± 0.01 g/L) were maintained. The phenolic compounds (40.00 ± 0.02 to 49.63 ± 0.04 mg/100 mL) and the antioxidant activity, the latter measured by ABTS (0.08 ± 0.00 to 0.18 ± 0.11 μM/mL) and DPPH (1.07 ± 0.00 to 1.15 ± 0.02 μM/mL) methods, increased. During storage, the viability of the juice sweetened with sucrose increased to 8.99 ± 0.02 Log CFU/mL until 21 days. The addition of sucralose kept the viability within limits for exerting health beneficial up 42 days (7.05 ± 0.04 Log CFU/mL). Thus, the cocoa juice is a viable matrix for the probiotic juice, which allows the microbial viability maintenance throughout the shelf life. Moreover, the sucralose showed potential for the for use in low-calorie functional foods.

The objective of this work was to evaluate the effects of g irradiation (0, 2, 4 and 6 kGy doses), applied on frozen and packaged headed shrimps, on pathogenic Vibrio cholerae O1 and Salmonella enteritidis bacteria, as well as on some of the physical and sensory characteristics of this kind of food. The 6 kGy dose was highly efficient in inhibiting V. cholerae O1 and S. enteritidis and in decreasing lipid oxidation in shrimps compared with the nonirradiated product. Shrimp texture was not affected by any of the irradiation doses studied, but the lightness of the surface color increased in shrimps irradiated with 6 kGy compared with those irradiated with 2 kGy. Shrimps irradiated with 6 kGy showed lower overall acceptability than those irradiated with 2 kGy or were nonirradiated. The application of g irradiation in doses up to 6 kGy on frozen and packaged headed shrimps could improve the microbio- logical quality of this commodity.