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For a sweetener to successfully replace sucrose in food formulations, studies must first determine the necessary concentration of the sweetener to be used and its equivalent sweetness to sucrose. In this study, we verified both the equivalent sweetness and the magnitude of sweetness of processed cheese sweetened with different sweeteners and combinations of sweeteners. A total of four formulations were evaluated: sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1). First, the sweetness was determined using the ideal scale. Next, we determined the equivalent sweetness compared to sucrose (considered to be ideal in terms of sweetness) for each sweetener studied and evaluated its sweetness through the magnitude estimation method. The concentration of sucrose considered ideal in strawberry petit suisse was 17%. To promote a sweetness equivalent to the ideal (17% sucrose) sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1) sweeteners should be added to processed cheese at concentrations of 0.065%, 0.066%, 0.108% and 0.349%, respectively. PRACTICAL APLICATIONS The purpose of this work is to study the use of sweeteners, including thaumatin in petit suisse. The study of sweeteners in this product is important because currently consumers yearn for more healthy products and the fact of not having many studies related to this product. Therefore, this work supports the development of a new product, with more consumer desires and contributing to the competitiveness of the market.

Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

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The aims of this study were as follows: to assess the changes that occur in sugar‐free guava (Psidium guajava) jam with added prebiotics during 180 days of storage and to investigate the influence of opaque and transparent packages on the stability of this jam during storage through microbiological, physical, chemical and physicochemical analyses. The packaging influenced the a*, b* and L* color parameters, and the transparent packaging had the greatest loss of brightness and lowest intensity levels of red color when compared with the opaque packaging. The length of storage time significantly affected all variables (color, syneresis, water activity, fructooligosaccharide concentration, titratable acidity and pH). The microbiological quality of the sugar‐free guava jam with added prebiotics in both packaging types was maintained for 180 days. PRACTICAL APPLICATIONS The work presented also the creation of healthy and nutritious desserts, combining the taste of marmalade traditional functionality of prebiotics. Nutrition and technology.

a b s t r a c tThe purpose of this study was to develop active films that impart flavour and to test them in the packaging of biscuits. The films were mechanically analysed, with respect to colour and water vapour permeability (WVP) to evaluate the changes in the films resulting from the active agents and conditioning time. We used low-density polyethylene with incorporated lemon essential oil (EO) and/or lemon aroma to create the films that were used in biscuits and evaluated over a 30 day period. The results showed that the films showed a lower elongation due to the incorporation of active agents, and they showed a reduction of tensile strength over time. In addition, the combined use of EO and aroma did not affect the WVP value. As for colour, flavouring films had a more yellow colour and were opaque. Sensory biscuits packed with flavouring films showed an average acceptance of approximately 8.0 based on aroma and taste. These films represent an innovation for the packaging industry, and, based on our results, we recommend the combined use of EO and aroma to develop films for flavouring.

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time‐intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content.Practical ApplicationThis research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.