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The food sector depends on consumers and their social behavior. Since currently more and more consumers seek healthy products, exotic fruits have been increasingly on demand, with great opportunities for innovation. Current study developed a ready-to-drink mixed beverage made from hydrosoluble soybean extract, coconut water and umbu pulp. Four formulations were prepared with two proportions of umbu pulp (25 and 30%) and soluble solids (17 and 25º Brix). Formulations were submitted to chemical, physicochemical, microbiological and sensory analyses. The beverage was prepared with 25% of umbu pulp and the soluble solids were standardized to 25º Brix with commercial sugar for the highest scores in sensory attributes, overall impression and purchase intent. The four formulations presented pH, acidity, moisture, total sugar, vitamin C and microbiological results in accordance with current legislation.

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.

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The present study addressed the quality enhancement of chilled fish by applying a preliminary dipping treatment containing a bioactive extract of the alga Bifurcaria bifurcata. Megrim (Lepidorhombus whiffiagonis) specimens were dipped in ethanolic-aqueous solutions containing two different concentrations of the alga extract (high: HAC batch and low: LAC batch). Two types of control batch were considered (ethanol-water dipping and no dipping). Microbial, chemical and sensory qualities were monitored in fish throughout a 13-day storage period. An inhibitory effect (p < 0.05) of the dipping treatment (washing and the presence of alga extract) on microbial activity was observed, as determined by microbial (Enterobacteriaceae, lipolytic bacteria and psychrotrophs) and chemical (trimethylamine and free fatty acid formation) analyses. In most cases, this effect was found to be more intense for prolonged storage times and in fish specimens corresponding to the HAC batch. However, the combined effect of washing and the inclusion of alga extract in the dipping medium did not affect (p > 0.05) the rate of lipid oxidation events during storage. Interestingly, average scores revealed increased sensory quality in megrim corresponding to the HAC batch for prolonged storage (9-13 days). Consequently, the use of a bioactive extract of B. bifurcata alga as a preliminary dipping treatment can be considered of interest for further fish storage due to both its simplicity and beneficial effects on fish quality enhancement. [ABSTRACT FROM AUTHOR]

Copyright of Segurança Alimentar e Nutricional is the property of Universidade Estadual de Campinas - Portal de Periodicos Eletronicos Cientificos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The first goal of this work was to enhance the quality of chilled fish by applying a preliminary dipping treatment containing a bioactive extract from the alga Fucus spiralis . Megrim ( Lepidorhombus whiffiagonis ) specimens were dipped in aqueous solutions containing two different concentrations of the alga extract (0.50% and 0.10% alga/dipping solution, w/v; HAC and LAC batches, respectively). In addition, two control batches were considered (water dipping control and no dipping control). Microbial, chemical and sensory qualities were assessed in fish specimens after 0, 2, 6, 9 and 13 days of chilled storage. An antimicrobial effect at advanced stages of storage (9–13-day period) was observed as determined by the comparative evolution of aerobes, psychrotrophs and Enterobacteriaceae counts in megrim muscle. Likewise, a protective effect against specific lipolytic and proteolytic spoilage bacteria was also achieved at that storage period, as well as a decrease of free fatty acids formation. However, alga extract in the dipping medium had no effect (p > 0.05) on the increase of lipid oxidation in fish muscle throughout chilled storage. Interestingly, average scores revealed improved sensory quality in megrim corresponding to the HAC batch for the 9–13-day chilled period. Consequently, the proposed novel dipping treatment can be considered of interest for both on-board and in-land fish storage, due to the simple methodology employed and the resulting protective effects on fish quality. [ABSTRACT FROM AUTHOR]

Summary: Lactic acid bacteria (LAB) fermentation performance is essential for aroma metabolites formation and product flavour quality. Hence, this study appraises high‐gravity malt wort fermentation (HGF) by three LAB strains to improve the fermentation performance and consumer's acceptance of lactic acid‐fermented malt‐based beverages (LAFMB). HGF at 20% (w/w) provided higher amino acid content and buffering capacity that allowed greater cell development, viable cell count and sugar utilisation. Moreover, the pH change was lesser although marked lactic acid accumulation. It is noteworthy that HGF significantly incremented the content of higher alcohols (+0 – 161%), 2‐phenylethanol (+11–147%), acetaldehyde (+27–44%) and β‐damascenone (+25 – 66%) comparing to low‐gravity malt wort at 12%. Thus, HG‐fermented beverages were significantly preferred with greater hedonic scores (4.6 ± 2.1). Our results indicate that HGF is a valuable strategy for improving LAB fermentation performance in malt wort, which in turn increases key aroma compound content resulting in enhanced acceptance of LAFMB. [ABSTRACT FROM AUTHOR]

The effect of supercritical dioxide carbon technology (SCCD, 14, 16, and 18 MPa, 35 ± 2 °C/10 min) on the physical properties (color, particle size, rheology tests and physical stability) and sensory acceptance (consumer test) of whey grape juice drink was investigated. Lower particle diameter and consistency index as well as a pseudoplastic behavior was obtained suggesting the SCCD technology acted as homogenization step. Regards the sensory test, it was not noted differences for all sensory attributes evaluated, although increased sensory scores were noted for all SCCD beverages. Overall, SCCD technology seems an interesting option to be used at the processing of dairy foods, in particular whey grape juices. [ABSTRACT FROM AUTHOR]

Introduction: Bioactive compounds are defined as nutrients or non-nutrients that have specific metabolic or physiological actions in the body such as antitumor, antifungal, antibacterial, immunomodulatory, anti-inflammatory and antioxidant actions. The probiotics in fermented milks and carotenoids in fruits are described in the literature as beneficial to health. Objective: To develop, evaluate the sensory acceptance, the antioxidant activity and some bioactive compounds of kefir with guava jelly. Methodology: Kefir was developed and its acceptance evaluated by the hedonic scale test; the centesimal composition was determined by the official methods; the antioxidant activity was evaluated by the ORAC assay; the total phenolic compounds and the total carotenoids were determined by spectrophotometric method. Results: The addition of 30% guava jelly increased the antioxidant activity, phenolic compounds and total kefir carotenoids. The product was well accepted by consumers, who would also buy it if it were marketed. Conclusion: It was concluded that adding jelly contributed to the increase of the bioactive compounds evaluated, and the fermented beverage could contribute to the health of the consumers. [ABSTRACT FROM AUTHOR]

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this work was to develop snacks enriched with Spirulina and thus improve their nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina sp. LEB 18 and C (0% Spirulina ). These snacks were evaluated with respect to the nutritional content (protein, lipids, ash, carbohydrates, carotenoids and in vitro protein digestibility), physical properties (expansion index, bulk density, hardness, water absorption index, water solubility index, microstructure and color parameters) and sensorial characteristics (flavor, color, taste, texture, overall acceptance and purchase intention), as well as microbiological analyses. The addition of Spirulina provided nutritional increase of 22.6% in proteins, 28.1% in lipids and 46.4% in minerals, without significantly affecting (p > .05) the physical parameters such as expansion index and hardness. The pigments of such microalga significantly influenced (p < .05) the color parameters evaluated. Microstructure evaluation of the formulation added with Spirulina showed structures with thin cell walls (18.50 ± 1.50 μm). Furthermore, this formulation resulted in a sensory acceptance index of 82%. It was concluded that Spirulina can be used in the concentration of 2.6% resulting in snacks with high nutritional content and sensory acceptance. Thus, this product can be used as ready-to-eat food by consumers which look for a healthier diet. [ABSTRACT FROM AUTHOR]

Processing may affect the bioactivity of soy food products, due to the conversion between isoflavones’ chemical forms. We investigated the effect of dry-heating or fermentation by Saccharomyces cerevisiae on soybean meal (SBM) chemical composition, with emphasis on isoflavone glycosides to aglycones conversion. Biscuits were prepared with aglycone-rich SBM and evaluated regarding their technological, nutritional, functional and sensory properties. Fermentation yielded more isoflavone aglycones (7.8-fold) than dry-heating (2.5-fold). Fermentation improved nutritional quality (50% increase in fiber, and 32%, 83% and 69% decreases in carbohydrate, lipid and trypsin inhibitors, respectively) and increased antioxidant activity (up to 206%) of SBM. Soybean meal biscuits showed adequate technological properties and improved nutritional and functional qualities in comparison to wheat biscuits (up to 3.7-, 4.6-, 2.8- and 4.7-fold increases in protein, dietary fiber, ash and antioxidant activity, respectively; 2.1-fold decrease in carbohydrate). SBM biscuits showed good sensory acceptance, whereas fermented SBM biscuits showed low sensory scores. [ABSTRACT FROM AUTHOR]

Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched inulin added as a partial substitute for rice flour in the proportions of 25, 50 and 75% were characterized chemically, physically and sensorially. The chocolate cookie with 25% substitution of rice flour by inulin/oligofructose was as well accepted as the chocolate cookie with 100% rice flour (control) and the commercial cookie for most sensory properties and intention of purchase. This acceptance was resultant from high intensities of the descriptor terms grittiness, fracturability, yellow and red chromaticities and specific volume, in addition to the low intensities of caramel aroma, caramel flavor, brightness, adhesiveness, chewiness, sweet taste and hardness, and the low instrumental cutting force. Also, all the chocolate cookies may be claimed as gluten-free products. Considering a daily consumption of 3, 2 and 1 servings of gluten-free chocolate cookies with rice flour substitution by 25, 50 and 75% of inulin/oligofructose respectively, the recommended ingestion of 8 g per day of inulin/oligofructose for enhancing calcium absorption is reached. [ABSTRACT FROM AUTHOR]

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

Resumo Os celíacos encontram dificuldades na adoção de uma dieta totalmente isenta de glúten e com qualidade nutricional. Para tanto, objetivou-se desenvolver e avaliar cookies sem glúten enriquecidos com farinha de coco. A farinha de coco com elevado teor de cinzas, proteínas e lipídios pode ser utilizada para enriquecer produtos alimentícios. Foram elaborados cookies com base na composição de uma mistura da Federação Nacional das Associações de Celíacos do Brasil - Fenacelbra (“mix de farinha preparada II”) para cookies sem glúten: Padrão FP (formulação semelhante à composição do “mix de farinha preparada II” da Fenacelbra), F1 (modificação de FP com substituição da fécula de batata por 10% de farinha de coco), F2 (modificação de FP com adição de 5% de farinha de coco), F3 (modificação de FP com substituição do polvilho doce por 5% de farinha de coco). Os cookies foram avaliados quanto às características físicas (peso pós-cocção, diâmetro e espessura pós-cocção, fator de expansão, rendimento, Aw, dureza e cor – L*a*b*), físico-químicas (umidade, cinzas, proteínas, lipídios, carboidratos e valor calórico), aceitabilidade quanto aos atributos sensoriais (aceitação global, aparência, cor, aroma, sabor e textura) e atitude de compra. A adição de farinha de coco às formulações melhorou as propriedades nutricionais dos cookies sem glúten, aumentando o teor de lipídios e proteínas, e reduzindo o teor de carboidratos. Os cookies desenvolvidos apresentaram boa aceitação sensorial e intenção de compra satisfatória., A adição de 10% de farinha de coco em substituição da fécula de batata na formulação F1 não alterou as características sensoriais do produto, porém proporcionou propriedades físicas e físico-químicas superiores. Dessa forma, cookies sem glúten enriquecidos com farinha de coco constituem uma alternativa viável de alimentos destinados para pessoas portadoras de doença celíaca, mas também para quem busca produtos diferenciados e saudáveis no mercado.

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef fat reduced saturated fat and increased the mono- and polyunsaturated fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total replacement of beef fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated fat contents, as well as increased unsaturated fatty acids.

Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.

In this study, we proposed the use of a multiple-sip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of consumer behavior regarding temporal descriptions and sensory acceptance. Consumers of special beers sequentially evaluated six sips of a particular type of beer by TDS analysis and an acceptance test was performed for each sip. Four different kinds of specialty beers were evaluated [Bohemian Pilsner (BP), Witbier (WB), Belgian Strong Ale Dubbel (BD), and Russian Imperial Stout (RS)]. In general, the descriptive profile of beers varied temporally, i.e., there was an increased dominance of bitterness and a decreased dominance of fruity, floral, toffee, and coffee attributes. Concurrently, a reduction in sensory acceptance with an increased number of sips, especially the last sip, was observed in two kinds of beers that possessed a strong flavor, BD and RS. BP and WB presented smooth attributes and low notable characteristics, which could have contributed to the maintenance of the acceptance grades as the number of sips increased. The combination of TDS and acceptance over repeated sips can be useful for obtaining detailed descriptions of products that are closer to real time consumption by consumers, and thus aids in ensuring good product performance once released. The information obtained can also help product development scientists to fine-tune product formulations and ensure acceptability. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate volatile compounds and sensory acceptance of HHP processed orange juice compared with non-processed and pasteurized orange juices. RSM and sniffing were successfully applied for optimization of HS-SPME conditions. The chosen HS-SPME conditions 37 °C during 25 min of exposure properly characterized the volatile profile of HHP processed, pasteurized and non-processed orange juices. HHP processing conditions had an impact on the volatile profile of the juice. Sensory acceptance was higher for non-processed and similar for HHP and pasteurized orange juice. PCA discriminated processed from non-processed orange juice, and HHP from pasteurized orange juice. HHP processed orange juice was characterized by ethyl butanoate, octanal, 1-octanol, linalool, ethyl 3-hydroxyhexanoate, nootkatone and ethyl octanoate. Pasteurized orange juice was characterized by the same compounds as HHP, plus geranyl acetate and apart from ethyl octanoate. Terpinolene, octyl acetate, carveol, carvone, linalyl acetate and δ-elemene characterized non-processed orange juice. Industrial relevance HHP processing has been used as an efficient food preservation process in order to meet consumers growing demand for juices with natural-like attributes. Orange juice HHP processing is claimed to inactivate PME and eliminate microorganisms by pressurizing the juice, maintaining freshness, sensorial and nutritive value. This technology is still not being used by the Brazilian juice industry, which presents itself as a whole range of opportunities. Therefore the focus on volatile compounds from Pêra-Rio orange juice is due to its importance for Brazilian citrus industry. In this study orange juice pressurized in a pilot plant was compared to the non-processed and pasteurized orange juice, presenting a new approach for the analysis of volatile compounds, using RSM HS-SPME optimization combined with sniffing, and most importantly, considering the aroma representativeness, in order to properly evaluate the impact of HHP processing on the volatile compounds, responsible for the flavor of the juice and discriminate the volatile profile of the HHP orange juice compared with non-processed and pasteurized orange juice. Sensory acceptance of HHP processed orange juice was also performed to verify if changes in volatile profile were perceived by consumers. [ABSTRACT FROM AUTHOR]

BACKGROUND Jabuticaba ( Myrciaria jaboticaba) is a Brazilian fruit rich in phenolic compounds and much appreciated for its sweet and slightly tangy taste. However, the high perishability of this fruit impairs its economic exploitation, creating an opportunity for the development of innovative products, such as high hydrostatic pressure (HHP) processed juices. We investigated the effect of HHP (200, 350 and 500 MPa for 5, 7.5 and 10 min) on phenolic compounds, antioxidant activity and microbiological quality of jabuticaba juice and the effect of the most effective HHP condition on its sensory acceptance. RESULTS Pressurization increased total phenolic compound content (up to 38%) and antioxidant activity by FRAP assay (up to 46%), probably by increasing phenolic compound extractability due to tissue damage. Pressurization progressively decreased microbial counts, and colony growth was undetectable at pressures of 350 MPa or 500 MPa. With the exception of aroma, which was 10% lower in pressurized juice at 350 MPa for 7.5 min in relation to unprocessed juice, HHP did not affect sensory acceptance scores. CONCLUSION Our results show that HHP was effective in ensuring microbiological quality, increasing bioactive potential and maintaining overall acceptance of jabuticaba juice, reinforcing the potential application of this processing technology in bioactive-rich foods. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4 g/100 g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4 g/100 g) improved the softness and spreadability (decrease of G′, G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option. [ABSTRACT FROM AUTHOR]

The food industry is continually seeking to provide healthy functional foods to satisfy increasing consumer demand. However, numerous challenges exist, such as the requirement for making technological improvements to the processing of these foods, in order to increase consumer acceptability. The purpose of this study was to evaluate the feasibility of strawberry ice cream, processed to include yacon flour (YF) and Lactobacillus acidophylus NCFM culture, for its physicochemical, microbiological and sensory attributes, as well as its probiotic potential, over a 150-day storage period. Five formulations were developed: T1 (0% YF and 0% culture); T2 (1.5% YF and 0.06% culture); T3 (3% YF and 0.06% culture); T4 (1.5% YF and 0.13% culture) and T5 (3% YF and 0.13% lactic culture). The physicochemical and microbiological analyses showed suitability with standards required by legislation, and all formulations had acceptable sensory attributes. The formulations containing 3% YF (T3 and T5) had a higher mineral content and higher count of viable probiotic microorganisms compared to the other formulations (P < 0.05). During the 150-day storage period, the food matrix, acidity and pH maintained the viability of the probiotic microorganisms above to 10 7 cfu/g, therefore, demonstrating the potential of the developed synbiotic ice cream. [ABSTRACT FROM AUTHOR]

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with ( L. casei 01, 7 log CFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry. [ABSTRACT FROM AUTHOR]

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS-GC-MS and GC-OSME analysis and sensory acceptance of the conventional passion fruit from different stages of ripeness were studied to characterize the aroma of the fruit and, aroma and flavor of the juice. Ethyl butanoate, ethyl hexanoate and propyl acetate showed high odoriferous importance in the passion fruit from the 1/3 yellow skin color. C is-3-hexen-1-ol and diethyl carbonate plus the odor-active compounds from the 1/3 yellow skin color showed high odoriferous importance in the 2/3 yellow skin color, and butyl acetate and alpha-terpineol plus the same odor-active compounds from 2/3 were the most important for the 3/3 yellow skin color. There was difference in the aroma and flavor of the juices, with higher acceptance means for the passion fruit from the 3/3 yellow skin color. The passion fruit volatile compounds peak area, odoriferous intensity and sensory acceptance of the juices increased during ripeness, indicating that the conventional passion fruit characteristic aroma is completely expressed when the fruit reaches the whole maturation, at the 3/3 yellow skin color. [ABSTRACT FROM AUTHOR]

The objective of this work was to investigate the prof ile of orange consumption and consumer attitude to minimally processed orange. Seven hundred and seventeen questionnaires were applied in commercial establishments in three municipalities in the State of São Paulo, Brazil. Main results of this research are: orange is a highly appreciated fruit, being consumed in natura and also as its natural juice, moreover orange is purchased weekly at hypermarkets, the purchase intent for minimally processed orange was low and the likely consumers’ willingness of paying for that product would be near 200% over the ‘in natura’ fruit. Considering the high consume of ‘in natura’ orange and the increasing need for convenience and practicality, it is possible to affirm that there is a potential for commercializing minimally processed orange.

The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good nutritional quality of sausages utilizing MF of Nile tilapia filleting waste and according to the sensory evaluation, the maximum level of inclusion should not exceed 60%.O objetivo deste estudo foi avaliar a inclusão de carne mecanicamente separada (CMS) (0, 20, 40, 60, 80 e 100%), obtido de resíduos de filetagem de tilápias do Nilo, em salsichas e determinar suas propriedades físico-químicas, nutricionais e sensoriais. As salsichas apresentaram diminuição de proteína e aumento de lipídeos com a inclusão de CMS. A qualidade nutricional dos produtos foi alta, com digestibilidade acima de 85%. Os parâmetros de textura e cor instrumental amarela (b*) diminuíram com inclusão crescente de CMS. A avaliação sensorial da cor mostrou que o nível máximo de inclusão de CMS não foi bem aceito pelos provadores. As salsichas com melhor aceitação do atributo sabor foram aquelas com 60% de CMS. Os resultados demonstraram a boa qualidade nutricional das salsichas utilizando CMS de resíduos de filetagem de tilápias do Nilo e de acordo com avaliação sensorial, a porcentagem máxima de inclusão é de 60%.

The aim of this work was to determine the composition of the A. blazei residue obtained after β-glucans aqueous extraction and the shelf-life of cheese bread elaborated with this residue. The residue showed a high content of crude protein (308,7 g kg-1), fiber (147,9 g kg-1) and phosphorus (4,1 g kg-1) and low fat content (48,3 g kg-1) on a dry weight basis. The results of sensory analysis showed that there was no significant difference (p ≤ 0.05) among the samples regarding to texture and flavor attributes. Concerning appearance attribute, only the sample with 14 days of storage was significantly different (p ≤ 0.05) from the sample with 21 days of storage. The appearance ordination total for the sample with 14 days of storage was bigger than sample with 21 days, which indicates that sample with 14 days was less preferred regarding this attribute. Agaricus blazei Murrill residue is an excellent source of nutrients. Its addition to the cheese bread formulation was favorable because it did not produce significant alterations in the visual aspect product. For all evaluated attributes, the sample with the largest time of storage ResumoO objetivo deste trabalho foi determinar a composição química do resíduo de A. blazei obtido após extração aquosa das β-glucanas e analisar a vida de prateleira de um pão de queijo elaborado com esse subproduto. O resíduo apresentou um alto conteúdo de proteína bruta (308,7 g kg-1), fibras (147,9 g kg-1) e fósforo (4,1 g kg-1) e baixo conteúdo de lipídios (48,3 g kg-1) na base seca. O resultado da análise sensorial mostrou que não há diferença significativa (p ≤ 0,05) entre as amostras em relação aos atributos textura e sabor. Considerando o atributo aparência, apenas a amostra com 14 dias de armazenamento foi significativamente diferente (p ≤ 0,05) da amostra com 21 dias de armazenamento. O total de ordenação para a aparência da amostra com 14 dias foi maior que o da amostra com 21 dias de armazenamento, o que indica que a amostra com 14 dias foi menos preferida em relação a esse atributo. O resíduo de Agaricus blazei Murrill é uma excelente fonte de nutrientes. A adição do resíduo do cogumelo na formulação do pão de queijo não provocou alterações significativas no aspecto visual do produto, favorecendo a utilização desse subproduto. Para todos os atributos avaliados a amostra com o maior tempo de armazenamento teve boa aceitação sensorial, o que mostra ser possível armazenar o produto por aproximadamente 30 dias sem grandes mudanças negativas no sabor, na textura e na aparência.

Neste trabalho, foi avaliada a substituição de 5, 10 e 15% de farinha de trigo por fécula de mandioca na elaboração de biscoito doce. Ambas, farinha e fécula, foram submetidas à caracterização físico-química, reológica e análise térmica diferencial (DTA). Os biscoitos produzidos foram comparados por meio de análises sensoriais e microbiológicas. O resultado da análise térmica diferencial não mostrou qualquer alteração no comportamento de gelatinização do amido. O teste de aceitação sensorial mostrou que a crocância foi o único atributo que apresentou diferença significativa, indicando a viabilidade técnica de substituição da farinha de trigo por 15% de fécula de mandioca.This research evaluated the substitution of 5, 10 and 15% of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15% of cassava starch.

The aim of this study was to investigate the combined effect of modified atmosphere packaging and irradiation on increase of the shelf-life and sensory acceptance of refrigerated chicken breast fillets. The combination of the mixture 80% CO2/20% N2 and the irradiation (3kGy) increased the shelf-life from 5 to 16 days. The lactic acid bacteria and Aeromonas spp. were the most resistant to radiation and high concentration of CO2, while the enterobacteria, coliforms and Listeria spp. showed the greatest sensitivity. The combined technology provides chicken breast fillets with longer shelf-life and safety to the consumer, without changing the flavor and aroma of food and it may be suggested as an alternative in the food industry.

Los aminoácidos limitantes en la proteína de algarrobo chileno son isoleucina, treonina y metionina/cisteina. La mezcla de cereales y leguminosas, permite mejorar el balance aminoacídico, ya que las leguminosas tienen más lisina y los cereales son más ricos en aminoácidos azufrados. Debido al interés nutricional del cotiledón de algarrobo, se evaluó la incorporación de harina de cotiledón de algarrobo (HCA) en la elaboración de “snack” dulces y salados. Se prepararon galletas dulces y hojuelas fritas saladas con 0%, 10% y 20% de HCA. En las harinas se determinó, color, granulometría, humedad, composición proximal, lisina disponible, fibra dietética total, soluble e insoluble. A las galletas y hojuelas se les determinaron las mismas características físicas y químicas (excepto granulometría) que las harinas; además se determinó actividad de agua, peso y dimensiones y se calculó el aporte calórico. Se evaluó la calidad y aceptabilidad sensorial de ambos productos. Destaca el alto contenido de proteínas, lípidos, cenizas, fibra cruda (63,6; 10,2; 4,3 y 4,2 g/100g bms, respectivamente), lisina disponible (62,4 mg/g proteína) y fibra dietética total (24,2 g/100g bms) de la HCA. Tanto en las galletas como en las hojuelas con HCA, aumenta significativamente el contenido de proteínas, lípidos, cenizas, fibra cruda, lisina disponible (desde 15,5 a 19,3 y de 20,3 a 29,6 mg lisina/g proteína, respectivamente) y fibra dietética total (de 1,39 a 2,80 y de 1,60 a 5,60 g/100g bms, respectivamente). Todos los tratamientos de galletas fueron igualmente aceptados (“me gusta mucho”); las hojuelas, con 10% de HCA presentaron la mayor aceptabilidad (“me gusta medianamente”). Se puede concluir que la incorporación de HCA en la elaboración de galletas y hojuelas fritas aumenta el aporte de lisina disponible, su contenido de proteínas y fibra dietética, mejorando la relación fibra soluble/ insoluble, sin afectar sus características físicas ni la aceptabilidad sensorial.Limiting amino acids of the protein from chilean “algarrobo” are isoleucine, theronine and methionine/cyteine. Cereals and legume blends allow to improve the amino acid balance, since legume have more lysine, and cereals are richer in sulphur amino acids. Due to the nutritional interest of “algarrobo” cotyledons, the use of “algarrobo cotyledon” flour (ACF) in sweet and salty snack manufacture was evaluated. Cookies and fried salty chips with 0%, 10% and 20% ACF were prepared. Flours were analyzed for color, particle size, moisture, proximate composition, available lysine, and soluble, insoluble and total dietary fiber. Cookies and chips were analyzed for the same characteristics (except for particle size); besides there were determined water activity, weight and size of the units, and also, the caloric value was computed. Sensory quality and acceptance of both products were evaluated. It is noticeable the high amount of protein, lipids, ash, crude fiber (63.6; 10.2; 4.3 and 4.2 g/100g dmb, respectively), available lysine (62.4 mg/g protein) and total dietary fiber (24.2 g/100g dmb) of ACF. Both, cookies and chips with ACF, showed a significant increase in the amount of protein, lipids, ash, crude fiber and, available lysine (from 15.5 to 19,3 and from 20.3 a 29.6 mg lisina/g protein, respectively), and total dietary fiber (from 1.39 to 2.80 and from 1.60 a 5.60 g/100g dmb, respectively). All of the cookies trials were well accepted (“I like it very much”); chips with 10% of AFC showed the highest acceptance (“I like it”). It can be concluded that the use of ACF in cookies and chips manufacture increases the contribution of available lysine; their protein and dietary fiber content, improving the soluble/insoluble fiber ratio, without affect neither their physical nor their sensory acceptance.

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.A desidratação osmótica tem se tornado uma tecnologia cada vez mais usual no processamento de alimentos desidratados, por apresentar vantagens como a redução nas perdas de cor e sabor durante o tratamento térmico, inibição do escurecimento enzimático, prescindindo da adição de agentes sulfitantes, e principalmente economia no consumo de energia. Este trabalho avaliou o efeito da utilização de xaropes de açúcar invertido e sacarose como agentes osmóticos na desidratação de manga. As condições utilizadas no processo de desidratação foram: relação xarope/fruto de 3:1(v/p); temperatura de 45ºC e agitação constante. Os frutos in natura e osmo-desidratados foram avaliados quanto ao pH, umidade, atividade de água (a a) e sólidos solúveis (ºBrix). Determinou-se a incorporação de sólidos e a perda de massa após o processo de desidratação. A aceitação sensorial dos frutos in natura e osmo-desidratados foi avaliada através de um teste com escala hedônica, para os atributos aroma, sabor, textura e aceitação global. A desidratação osmótica resultou na redução da umidade e da a a, no aumento do Brix e na manutenção do pH da manga. Os tratamentos com xarope de açúcar invertido ocasionaram mais alterações na umidade, na a a, no Brix, na incorporação de sólidos e na perda de massa comparado ao tratamento com xarope de sacarose. As mangas osmo-desidratadas com o xarope de açúcar invertido (55,3% de taxa de inversão) obtiveram uma aceitação semelhante às mangas in natura, tendo sido considerado o tratamento mais adequado para esse fim.

The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or raspberry (RJC), and alternative sweeteners (isomalt, maltitol syrup, and stevia). A qualitative sensory study showed that among potential buyers (70% of 200 participants), the main associations were related to taste, sensations/feelings, health, and appearance. A sensory panel (80 participants) performed the rating of liking, and the sensory intensity assays, which showed that both candies were rated within liking categories by more than 70% of consumers, and that the taste attributes were categorized at the right point. Color and gumminess were rated in the just point for RJC, while for OJC, these variables deviated from the expected. Regarding sensory stability, a penalty study advised that bitterness/sweetness ratio, and color attributes should be improved in order to extend the candies´ sensory shelf life. Additionally, a trained sensory panel evaluated the textural changes during storage of the jelly candies. The sensory studies carried out on the novel jelly candies showed substantial interest from consumers, therefore, they could be considered an alternative to replace traditional sweets, offering a nutritional contribution from fruits, without artificial preservatives and added free sugars., Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05747-7., Competing Interests: Conflict of interestAll the authors certify that they have NO affiliations with or involvement in any organization or entity with any financial interest, or non-financial interest in the subject matter or materials discussed in this manuscript., (© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test ( p  > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry., Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest., (© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)