Fruit juices are on the rise, due to the search new mixes, flavors and nutritional value. This research investigated the acceptance and sensory profile of mixed juices. Sixteen (16) mixed juices with caja, umbu, cocoa and mango flavors were studied, using acceptance and check-all-that-apply (CATA) tests in different cities (n = 226). Juices A1 and D1 had the highest scores in Porto Alegre-RS, Brazil (respectively, 7.15 and 6.91). Differently from Salvador-BA, Brazil, where the highest scores were D2 (6.76) and D3 (6.71). Using CATA, it was shown that customers in the Southern Region characterized samples differently from customers in the Northeastern Region, and the correspondence analysis, showed that consumers in Porto Alegre-RS presented different attributes than those in Salvador-BA, with respect to mixed juices and their acceptance. Ot is suggested the validity of the consumer data in the characterization of the sensory parameters of the mixed juices and that the familiarity with the fruit flavors interfered in the acceptance of the same.

The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, fruitbased kefir beverage. Fermentation was carried out by inoculating kefir grains into a mixture of mango and umbu pulps. Two beverages, one containing sucrose, and the other, stevia, were characterized according to their proximate composition and submitted to a 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, and purchase intention every 10 days. Lactic and acetic acids were analyzed at the beginning and end of the shelf-life. Both beverages showed probiotic potential. The stevia-sweetened beverage had lower calorie content and good sensory acceptance. These results support the possibility to develop low-calorie, fruit-based kefir beverages.Viabilidad química, microbiológica y sensorial de bebidas de kéfir bajas en calorías y sin lácteos preparadas a partir de jugos de frutas tropicales mixtas RESUMEN El uso de matrices no lácteas para la administración de probióticos puede ser beneficioso para consumidores vegetarianos, veganos e intolerantes a la lactosa. El extracto de Stevia rebaudiana puede utilizarse como edulcorante sustituto de la sacarosa en el caso de intolerantes a la glucosa. Esta investigación se propuso evaluar el uso de granos de kéfir para preparar una bebida de kéfir baja en calorías y a base de frutas. La fermentación se llevó a cabo inoculando granos de kéfir en una mezcla de pulpas de mango y umbú. Posteriormente, se caracterizaron dos bebidas, una con sacarosa y otra con stevia, según su composición proximal, sometiéndolas a un periodo de vida útil de 30 días a 5°C. Luego, se evaluaron cada 10 días las bacterias lácticas, las levaduras, el pH, la acidez, los parámetros de color, los sólidos solubles, el ácido ascórbico, la aceptación sensorial y la intención de compra. Asimismo, se analizó el contenido de ácidos láctico y acético al inicio y al final de la vida útil. Se constató que ambas bebidas mostraron potencial probiótico. La bebida endulzada con stevia posee menor contenido calórico y buena aceptación sensorial. En conclusión, estos resultados fundamentan la posibilidad de elaborar bebidas de kéfir bajas en calorías y a base de frutas.

Objective: To evaluate the association between some indicators of adiposity and markers of metabolic disorder, evaluate their performance in predicting metabolic syndrome (MetS), and identify their cutoff values among older adults, both in the overall sample and according to sex. Subjects and methods: Cross-sectional study in 159 older men and women. MetS was defined according to the harmonized criteria. The assessments included waist circumference (WC), waist-to-height ratio (WHtR), conicity index (C index), lipid accumulation product (LAP), visceral adiposity index (VAI), body mass index (BMI), A body shape index (ABSI), area under the receiver operating characteristic curve (AUC), sensitivity, and specificity. Results: LAP and WHtR resulted in the largest AUC values (>0.80). In both sexes, the best indicators were LAP, WC, and WHtR. Both LAP and WHtR presented the highest Youden's index values in the overall sample, with cutoff values of approximately 46.9 (sensitivity 75.0%, specificity 76.7%) and 0.56 (sensitivity 79.3%, specificity 69.8%), respectively. When analyzed by sex, BMI, WC, WHtR, and LAP yielded the highest Youden's index values for the prediction of MetS in older women. Conclusion: The indicators LAP, WC, and WHtR performed well in identifying the presence of MetS in older women and could be used to individually or collectively assess and monitor MetS.

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