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Milani TMG, Conti AC. Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger. J Food Sci Technol 2024; 61:743-752. [PMID: 38410277 PMCID: PMC10894184 DOI: 10.1007/s13197-023-05875-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2023] [Accepted: 10/14/2023] [Indexed: 02/28/2024]
Abstract
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performed using textured soy protein (TSP) with meat odor as meat analog and as soy burger. TSP with meat odor was produced by adding thiamine (aroma precursor) to soy protein concentrate (SPC) before extrusion. Three TSP were used in each study: one without thiamine and two with thiamine but with different moisture contents of the SPC. TSP with thiamine did not affect technological or physical properties of the products. For meat analogs, the samples with thiamine showed greater odor acceptance and greater intensities of meat odor, burnt aftertaste, and aromatic in relation to the sample without thiamine, as well as lower intensity of soy odor. For soy burgers, the samples with thiamine had higher acceptances of odor and flavor and overall acceptance, and higher intensities of chicken odor and aromatic in comparison to the sample without thiamine, as well as lower intensity of soy/vegetable odor. The use of TSP with thiamine raises the sensory quality of meat analogue and soy burger, being an interesting alternative in obtaining soy-based products with lower soy odor. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05875-0.
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Affiliation(s)
- Talita Maira Goss Milani
- Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil
| | - Ana Carolina Conti
- Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil
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2
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Rivero R, Archaina D, Sosa N, Schebor C. Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies. J Food Sci Technol 2023; 60:2204-2212. [PMID: 37273566 PMCID: PMC10232384 DOI: 10.1007/s13197-023-05747-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2022] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
Abstract
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.
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Affiliation(s)
- Roy Rivero
- Facultad de Bromatología, Grupo Desarrollo Y Mejoramiento de Alimentos de Calidad a Partir de Recursos de La Provincia de Entre Ríos (DyMACRER), Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos Argentina
- Instituto de Ciencia Y Tecnología de los Alimentos de Entre Ríos (ICTAER), CONICET–Universidad Nacional de Entre Ríos, Entre Ríos, Gualeguaychú, Argentina
- CONICET, Buenos Aires, Argentina
| | - Diego Archaina
- Facultad de Bromatología, Grupo Desarrollo Y Mejoramiento de Alimentos de Calidad a Partir de Recursos de La Provincia de Entre Ríos (DyMACRER), Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos Argentina
- Instituto de Ciencia Y Tecnología de los Alimentos de Entre Ríos (ICTAER), CONICET–Universidad Nacional de Entre Ríos, Entre Ríos, Gualeguaychú, Argentina
- CONICET, Buenos Aires, Argentina
| | - Natalia Sosa
- Facultad de Bromatología, Grupo Desarrollo Y Mejoramiento de Alimentos de Calidad a Partir de Recursos de La Provincia de Entre Ríos (DyMACRER), Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos Argentina
- Instituto de Ciencia Y Tecnología de los Alimentos de Entre Ríos (ICTAER), CONICET–Universidad Nacional de Entre Ríos, Entre Ríos, Gualeguaychú, Argentina
- CONICET, Buenos Aires, Argentina
| | - Carolina Schebor
- Instituto de Tecnología de Alimentos Y Procesos Químicos (ITAPROQ), CONICET–Universidad de Buenos Aires, Buenos Aires, Argentina
- Facultad de Ciencias Exactas Y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET, Buenos Aires, Argentina
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de Barros HEA, Soares LS, Natarelli CVL, de Oliveira ALM, de Sousa Campos SA, Santos IA, de Carvalho EEN, de Barros Vilas Boas EV, Franco M. Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry. J Food Sci Technol 2023; 60:1981-1991. [PMID: 37206424 PMCID: PMC10188766 DOI: 10.1007/s13197-023-05732-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2023] [Accepted: 03/12/2023] [Indexed: 05/21/2023]
Abstract
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. Graphical abstract
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Affiliation(s)
- Hanna Elisia Araújo de Barros
- Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil
- Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil
| | | | - Caio Vinicius Lima Natarelli
- Graduate Program in Materials Science and Engineering, Federal University of São Carlos, São Carlos, São Paulo, 13565-905 Brazil
| | | | | | - Ingrid Alves Santos
- Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil
| | | | | | - Marcelo Franco
- Departament of Exact Sciences, State University of Santa Cruz, Ilhéus, Bahia 45662-900 Brazil
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de Magalhães CS, de Almeida Marques G, Bazán-Colque RJ, Moraes EA, da Silva EMM, Ascheri JLR. The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties. Plant Foods Hum Nutr 2023; 78:100-108. [PMID: 36344771 DOI: 10.1007/s11130-022-01024-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25-75 g/100 g) and margarine content (13.3-19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46 mg gallic acid equivalent/100 g), but it negatively affected sensory acceptance. However, margarine's addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50 g PBF, 50 g red rice flour, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products.
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Affiliation(s)
- Camila Soares de Magalhães
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil
| | - Gleicyane de Almeida Marques
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil
| | - Ronel Joel Bazán-Colque
- Postgraduate Program in Food Science, and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 465, Km 07, Seropédica, RJ, CEP 23890-000, Brazil
| | - Erica Aguiar Moraes
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil
| | - Erika Madeira Moreira da Silva
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil.
| | - José Luis Ramirez Ascheri
- Food Extrusion and Physical Properties Laboratory, Embrapa Food Technology, Avenida das Américas 29501, Guaratiba, RJ, CEP 23020-470, Brazil
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Mauro CSI, Fernandes MTC, Farinazzo FS, Garcia S. Characterization of a fermented coconut milk product with and without strawberry pulp. J Food Sci Technol 2022; 59:2804-2812. [PMID: 35734126 DOI: 10.1007/s13197-021-05303-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 12/11/2022]
Abstract
The development of plant-based milks for use as functional foods is relatively new and challenging. The objective of this work was to develop and characterize two coconut milk products fermented by Lactobacillus reuteri LR 92. The best proportion of gums to promote greater viscosity and absence of syneresis of the beverage was 0.15% xanthan gum (w/v) and 0.05% guar gum (w/v). Two products were formulated: fermented coconut milk (FC) and fermented coconut milk with strawberry pulp (FCS). After gastrointestinal simulation, a high survival rate of L. reuteri was found for the products, with 81.63 ± 0.58% for FC and 74.17 ± 1.65% for FCS. In the hedonic acceptance sensory test (total 9 points), the products obtained global scores above 7.5. In the attitude scale test (total 7 points), 5.10 ± 1.28 for FC and 5.48 ± 1.30 for FCS. Among the fatty acids detected, the products had a higher percentage of lauric acid, with values ranging from 37.89 ± 0.89% to 44.45 ± 3.16%. The FC and FCS products showed promising results, indicating that fermented coconut milk beverages are suitable for the development of new functional products with high acceptability by the consumer. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05303-1.
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Affiliation(s)
- Carolina Saori Ishii Mauro
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
| | - Maria Thereza Carlos Fernandes
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
| | - Fernanda Silva Farinazzo
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
| | - Sandra Garcia
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
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Santos MMF, Lima DAS, da Silva Araújo ÍB, Madruga MS, da Silva FAP. Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties. J Food Sci Technol 2021; 58:4062-4067. [PMID: 34471329 DOI: 10.1007/s13197-021-05098-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022]
Abstract
Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed: PN (100% normal breast), PW (100% WB meat) and PNW (50%:50% PN:PW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P < 0.001) of hardness was noted for PW and PNW samples compared with PN. The sensory ratings were not affected (P > 0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.
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Affiliation(s)
- Miriane Moreira Fernandes Santos
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Darlinne Amanda Soares Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Íris Braz da Silva Araújo
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Paraíba Brazil
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Fábio Anderson Pereira da Silva
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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De Paula CD, Pastrana-Puche YI, Viloria-Benítez KM, Rubio-Arrieta JA, Simanca-Sotelo M, Álvarez-Badel B, Avilez-Montes Y. Physicochemical and sensory evaluation of sweet potato ( Ipomoea batatas L.) restructured products produced in the Sinu Valley, Colombia. Heliyon 2021; 7:e07691. [PMID: 34401577 PMCID: PMC8350176 DOI: 10.1016/j.heliyon.2021.e07691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/27/2021] [Accepted: 07/28/2021] [Indexed: 11/02/2022] Open
Abstract
The purpose of the food industry is to ensure the availability of safe and nutritious food ingredients for human consumption. Sweet potato is a crop with excellent industrialization possibilities for human food due to its important nutrient content. The objective of this study was to evaluate the effect of an alginate-calcium sulfate-tripolyphosphate (PPTS) gelling system on the physicochemical and sensory characteristics of restructured sweet potato products. Fifteen formulations with varied concentrations of alginate, calcium sulfate, and PPTS were elaborated and subjected to a ordered-preference test. The physicochemical composition and color parameters of the preferred samples were determined, and the consumer acceptance, intention to purchase, and acceptability index (AI) were assessed. The preferred formulations (p ≤ 0.05) were F1, F6, F10, F11, and F14, and the gel formation was efficient at retaining water and preventing the restructured products from absorbing fat during frying. The restructured products with the highest water retention and lowest fat absorption were F11 (46.75%), F10 (44.53%), and F14 (43.29%). In the acceptance test, no differences (p ≥ 0.05) were found in the attributes softness, crunchiness, and sweet potato flavor. Formulations F6 and F14 obtained the highest acceptability index (AI), equal to or higher than 70%, indicating that they could represent viable alternatives for the industrial transformation of sweet potato for its possible commercialization.
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Affiliation(s)
- Claudia Denise De Paula
- Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia
| | - Yenis Ibeth Pastrana-Puche
- Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia
| | | | - José Antonio Rubio-Arrieta
- Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia
| | - Mónica Simanca-Sotelo
- Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia
| | - Beatriz Álvarez-Badel
- Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia
| | - Yomar Avilez-Montes
- Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia
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Huang K, Zhang S, Guan X, Li C, Li S, Liu Y, Shi J. Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk. Food Chem 2021; 349:129201. [PMID: 33582544 DOI: 10.1016/j.foodchem.2021.129201] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size, separation index (SI), rheological property, backscattered light intensity (ΔBS), and microstructure. Results showed that OGB addition efficiently prevented the phase separation of quinoa milk, and the highest SI and zeta potential values were obtained at the optimal pH 6.0. Quinoa milk presented a higher apparent viscosity and a narrower particle distribution with the increased OGB concentration, however, it did not affect the zeta potential. Moreover, OGB improved the storage stability with an increased SI and a ΔBS. Microstructure analysis suggested that OGB could prevent phase separation by constructing a network structure, and an increased amount of OGB led to forming a gel-like structure. An excessive viscosity would decrease the sensory acceptance, therefore the final OGB concentration of 16% was selected.
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Affiliation(s)
- Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China
| | - Shurong Zhang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China
| | - Sen Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China
| | - Yongyong Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Jialong Shi
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
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Santos JMD, Ignácio EO, Bis-Souza CV, Silva-Barretto ACD. Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Sci 2021; 175:108433. [PMID: 33454448 DOI: 10.1016/j.meatsci.2021.108433] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 12/12/2022]
Abstract
The search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers and industry. Thus, the aim of this study was to evaluate fermented sausages with simultaneous reduction of fat (25%) and salt (25% KCl; 75% NaCl) using up to 2% of three different dietary fiber: microcrystalline cellulose (MCC), resistant starch (RS) and oat fiber (OF). Technological and sensory evaluations used the simplex-centroid mixture design. The dietary fiber added did not affect the weight loss, pH values and sensory acceptance. Models were obtained for water activity, lactic acid bacteria, hardness, chewiness and TBARS values. When included in combination the three dietary fiber helped reduce water activity, inclusion of MCC increased the population of lactic acid bacteria, and inclusion of OF with MCC demonstrated an antioxidant effect and improved hardness and chewiness. These dietary fibers are ingredients that can contribute to the development of reduced fat - reduced salt fermented sausage.
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Affiliation(s)
- João Marcos Dos Santos
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil
| | - Eduardo Oliveira Ignácio
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil
| | - Camila Vespúcio Bis-Souza
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil
| | - Andrea Carla da Silva-Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
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10
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de Paiva GB, Trindade MA, Romero JT, da Silva-Barretto AC. Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat. Meat Sci 2020; 173:108406. [PMID: 33338780 DOI: 10.1016/j.meatsci.2020.108406] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/02/2020] [Accepted: 12/06/2020] [Indexed: 11/16/2022]
Abstract
The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.
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Affiliation(s)
- Gilmar Borges de Paiva
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil; Federal Institute of Education, Science and Technology of Mato Grosso - IFMT, Highway MT 235, KM 12, Rural Zone, ZiP Code 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225, Zip Code 13635-900 Pirassununga, SP, Brazil
| | - Javier Telis Romero
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Andrea Carla da Silva-Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
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Seo HS, Adams SH, Howard LR, Brownmiller C, Hogan V, Chen JR, Pramudya RC. Children's liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children. Food Res Int 2020; 131:108981. [PMID: 32247487 DOI: 10.1016/j.foodres.2020.108981] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 01/04/2020] [Accepted: 01/04/2020] [Indexed: 12/30/2022]
Abstract
To encourage children to frequently consume wild blueberries as part of their dietary patterns, incorporating blueberry powder into specific foods may be an effective strategy. Thus, it is important to determine appropriate types of food products that both minimize food processing-induced loss of beneficial components of blueberries (e.g., anthocyanins) and satisfy at the same time both nutritional and sensory aspects. For clinical studies assessing the health benefits of blueberry-containing food samples, it would be important to ensure children consume the entire portion of the test samples. This study, therefore, aimed at determining how sensory acceptability (liking) and psychological reward (wanting) of wild blueberry-based foods vary over multiple steps of ad libitum consumption: appearance, first bite/sip, half bite/sip, and full consumption. Five different types of foods containing the targeted amount of wild blueberry powder were prepared for sensory testing (oatmeal bar, beverage, ice pop, gummy, and cookie), and the residual amounts of total anthocyanin and chlorogenic acid were measured to confirm levels targeted to deliver bioactive amounts of these phytochemicals. Results showed that while overall liking and desire to eat did not differ among the five samples at the appearance and first bite/sip steps, they differed significantly at the end of consumption. Although children liked and wanted to consume the cookies more when compared to beverages, ice pops, and/or gummies, total anthocyanin contents were lower in cookies and gummies than in wild blueberry powder, beverage, and ice pop samples. Notably, the oatmeal bars with significant amounts of total anthocyanin and chlorogenic acid did not significantly differ from the cookies with respect to overall liking, desire to eat, and the amount consumed. In conclusion, this study shows that sensory evaluation using multiple bites/sips of ad libitum food consumption, along with a measurement of beneficial compounds, is efficient in determining appropriate vehicles for clinical studies of wild blueberry-containing foods.
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Affiliation(s)
- Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
| | - Sean H Adams
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, USA; Arkansas Children's Nutrition Center, 15 Children's Way, 512-20B, Little Rock, AR 72202, USA
| | - Luke R Howard
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Cindy Brownmiller
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Victoria Hogan
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Jin-Ran Chen
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, USA; Arkansas Children's Nutrition Center, 15 Children's Way, 512-20B, Little Rock, AR 72202, USA
| | - Ragita C Pramudya
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
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Corrêa Simioni SC, Ribeiro MN, de Souza VR, Nunes CA, Pinheiro ACM. Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers. J Food Sci Technol 2018; 55:1164-1174. [PMID: 29487459 DOI: 10.1007/s13197-018-3032-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2017] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
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.
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Affiliation(s)
- Síntia Carla Corrêa Simioni
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Michele Nayara Ribeiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Vanessa Rios de Souza
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Cleiton Antônio Nunes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Ana Carla Marques Pinheiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
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Janzantti NS, Monteiro M. HS-GC-MS-O analysis and sensory acceptance of passion fruit during maturation. J Food Sci Technol 2017; 54:2594-601. [PMID: 28740317 DOI: 10.1007/s13197-017-2671-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2017] [Accepted: 04/26/2017] [Indexed: 10/19/2022]
Abstract
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. Cis-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.
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Fernandes RP, Trindade MA, Tonin FG, Lima CG, Pugine SM, Munekata PE, Lorenzo JM, de Melo MP. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. J Food Sci Technol 2016; 53:451-60. [PMID: 26787964 DOI: 10.1007/s13197-015-1994-x] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2015] [Accepted: 08/07/2015] [Indexed: 10/23/2022]
Abstract
The aims of this study were: to evaluate the total equivalent antioxidant capacities (TEAC) and phenolic contents of 13 plants extracts; to select the most promising extracts regarding reducing activity using cluster analysis multivariate statistical technique; and to analyse evaluate sensory acceptance of lamb burgers produced with the most promising natural antioxidants replacing sodium erythorbate. Plant extracts were evaluated regarding TEAC by DPPH(•) and FRAP methods, and total phenolics contents by Folin-Ciocalteau assay. The TEAC values ranged from 0.50 to 9.06 g trolox/100 g dry weight (dw) and from 43.6 to 472.32 μmol trolox/g dw for DPPH(•) and FRAP methods, respectively, and the total phenolic contents from 5.98 to 74.01 mg GAE/g dw. Extracts from Origanum vulgare, Melissa officinalis, Origanum majorana L. and Rosmarinus officinalis were grouped as the ones with higher antioxidant capacities by cluster analysis. All burgers produced with each one of these four plant extracts or with sodium erythorbate showed no differences (P > 0.05) regarding consumers' sensory acceptance. In conclusion, it is possible to replace sodium erythorbate in lamb burgers by any of the four natural extracts selected without compromising sensory acceptance of this meat product.
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