Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
Cream cheese is a popular type of fresh and soft cheese made with milk and cream, containing at least 25% fat, dry matter. Milkfat plays an important role in its sensory attributes, such as texture and flavor. However, consumer awareness of the relation between food and health is increasing the search for healthier foods, leading the food industry toward total fat reduction or saturated and trans-fat replacement, which can alter products' sensory attributes. In this context, the purpose of this study was to create a list of sensory attributes that expresses consumer perception of cream cheese and identifies which ones can induce consumer choices. Five commercial cream cheese samples were analyzed, two traditional and three low-fat formulations, using duo-trio, focus group, and check-all-that-apply (CATA) sensory analysis methods. Three samples were preferred by consumers, regarding acceptance and purchase intention (two traditional and one low-fat formulation). Similar intensities of some sensory attributes of these preferred samples were observed, such as higher score for "white," "matte," and "milky" and lower notes for "light yellow," "bright," and "sweet." The results suggest that these sensory attributes can predict and influence consumer's acceptance and therefore assist in the development of new products. Practical ApplicationsThe food industry is constantly adapting to meet consumer demands, which varies according to market trends, changing products that are already for sale or creating new ones. The relationship between the sensory attributes of products and consumer preferences has been identified as one of the main pillars to increase the chance of success in the market. In this context, a list of attributes was created from sensory analysis to express consumer perception of cream cheese and identify which ones can induce consumer choices. Considering that time is valuable for the industry, the results presented in this research may provide an important tool to predict consumer acceptance and reduce the uncertainty when developing new products or changing formulations and processes before launching a product for sale, increasing the chances of success, and decreasing research time. | INTRODUCTIONCream cheese is a dairy oil-in-water emulsion, and its process includes common and widely used operations in the food industry such as heat treatment, dairy culture acidification, and homogenization (Ningtyas, Bhandari, Bansal, & Prakash, 2017). It is made of milk and cream and intended to be consumed fresh. According to the Codex Alimentarius (WHO/FAO, 2012), cream cheese is a soft cheese with 25% of
The objective of this study was to develop a wax-oleogel (soybean oil-SBO, peanut oil-PNO, and carnauba wax-CBW) to be used as a fat replacer for ice cream formulations. The oleogels were structured with 6%, 8%, and 10% of CBW and were characterized by oil binding capacity (OBC), visual evaluation, thermal properties (DSC), and microstructure by polarized light microscopy (PLM). All oleogels resulted in a firm and stable gel for 60 days, regardless of the concentrations (6%, 8%, and 10%) and temperatures (5 and 25 C). The OBC of oleogels at 8% and 10% addition were significantly higher (p < 0.05) than the oleogels with 6% of CBW. However, the oleogel formed with 6% of CBW showed more than 84% of oil retention after 60 days, indicating that the 6% of CBW was sufficient to develop a network that could hold the liquid oil into a gel-like structure. Larger crystals (μm) were observed with 10% CBW addition (2.15 AE 0.16 μm SBO and 2.08 AE 0.22 mm PNO). After preliminary sensory studies, the SBO oleogel with 6% of CBW was chosen to be applied in the icecream formulation. The ice cream preparations were analyzed by overrun, melting rate, fat composition, and sensory acceptance. The oleogel fat replacement (50% and 100%) reduced the melting rate of ice creams; however, it negatively affected the ice cream overrun. These results show that 50% replacement of the traditional lipid phase by CBW oleogel can be performed without causing sensory impairment.
Gostaria de agradecer e dedicar esta dissertação às seguintes pessoas: Minha orientadora Profa. Juliana Neves Rodrigues Ract pelo companheirismo, atenção, paciência e disponibilidade. Agradeço por apoiar minhas ideias e aprimorá-las, por me ensinar o que é o mundo acadêmico e como enfrentar imprevistos. Você foi a minha lanterna por todo o caminho. Minha co-orientadora Profa. Roberta Claro da Silva que me aceitou e me apoiou, não só durante o estágio, mas também em muitos pontos importantes da dissertação, sempre com muito conhecimento e palavras de incentivo. Minha mãe Cida, irmã Lia e esposa Carolina, que me incentivaram desde o começo. Na verdade, desde que fazer o mestrado ainda era somente uma vontade. Especialmente minha esposa que plantou a semente da pesquisa em mim, obrigada. Aos professores que tanto me ajudaram, como Marina Ishii, Moisés Teles, Mirna Gigante, Iván Jachmanián e Inar Castro. Ao técnico de laboratório Alexandre Rodrigues por toda ajuda e paciência nas análises. Aos colegas de laboratório Marsia, Emmanuele, Elaine, Rodolfo, Alex, Zandra, Ezzine e Ivana pelo apoio e pelos dias tão prazerosos que passamos juntos. Sou extremamente grata à Universidade de São Paulo, especialmente ao Programa de Pós-Graduação em Tecnologia Bioquímico-Farmacêutica, pela oportunidade que me foi concedida. Tenho muito orgulho e prazer de ter vivido esses anos junto de todos os colaboradores, docentes e discentes da FCF. FOGUEL, A. Avaliação do desempenho de oleogéis estruturados com ceras vegetais como base lipídica reduzida em ácidos graxos saturados aplicados em cream cheeses. Dissertação (Mestrado) -
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