That the alcoholic group reported less sensitivity to sweet taste suggests that drinking habits may influence choice of foods, with a greater preference for foods with higher sucrose concentration. This contribute to poor health, because excess consumption of sugar raises risk for several diseases. No conclusive results were found for the salty stimulus.
Combining the techniques of night milking with tryptophan supplementation resulted in production of milk that improves sleep quality in rats.
Physiochemical and sensorial analyses of milk fudge prepared without sugarThis study was carried out to evaluate a milk fudge recipe prepared without addition of sugar. Three formulations were prepared: milk fudge with addition of sugar (A), with the sweetener sucralose (B), and with cyclamate, saccharin and sorbitol (C). Carrageenan was used in the formulations B and C. Physiochemical and microbiological analyses required by the Brazilian legislation and sensory analysis were performed. No significant difference was found in the acidity analyses among the samples, whereas significant difference was found for pH among the formulations. There was no significant difference in fat content, water activity and texture between formulations B and C, which statistically differed from formulation A. Soluble solids content for formulation A was 63 °Brix, whereas for formulations B and C was 26 °Brix. There was significant difference for acceptance for all attributes under evaluation. The sensory analysis indicated a higher acceptance for the flavor of formulation, A than formulations B and C, and B was preferred to C. Sensory tests for texture and global impression indicated that formulation A was preferred to B and C, and the last two Análise físico-química e sensorial de doce de leite produzido sem adição de sacarose O objetivo foi avaliar doces de leite produzidos sem adição de açúcar. Realizaram-se três formulações: doce com adição de açúcar (A), com edulcorante sucralose (B) e doce com ciclamato, sacarina e sorbitol (C). Nos doces B e C utilizou-se a carragena. Realizaram-se análises físico-quimicas, microbiológicas, exigidas pela legislação vigente, e análise sensorial. Nas análises de acidez não houve diferença significativa entre as amostras. O teor de gordura, a atividade de água e textura das amostras não diferiram entre os doces B e C, e esses diferiram estatisticamente do A. Nas análises de pH houve diferença significativa entre os doces. O teor de sólidos solúveis do doce A apresentou 63°Brix, e os doces B e C, 26 °Brix. Na aceitação, observou-se diferença significativa para todos os atributos avaliados. Para sabor, o doce A foi mais aceito que os doces B e C, e o doce B mais que o C. Para atributo de textura sensorial e impressão global, o doce A foi mais aceito que os doces B e C, e esses apresentaram a mesma aceitação. Na análise de textura instrumental, os doces B e C não obtiveram a mesma força de resistência à penetração que o doce A. Todas as análises microbiológicas dos doces A, B e C apresentaram-se dentro dos padrões exigidos pela legislação vigente. Doce de leite com sucralose (B) mostrou-se uma boa alternativa para substituição do doce de leite com sacarose (A), uma vez que obteve boa aceitação para o atributo sabor.Palavras-chave: Educorantes, light, aceitação.
The present work reports the development and validation of an analytical method for lactic acid quantification in milk by ion exclusion-HPLC with UV detection. This method showed good precision (variation coefficient <7.0%) and good accuracy (97.6-99.6%). Calibration curves were linear (R(2)>0.996) at the tested range of 5.0-25.0mmolL(-1); and the detection and quantification limits were 0.5 and 1.0mmolL(-1), respectively. Analysis of lactic acid in fermented milk (FM) or NaOH neutralised fermented milk (FNM) was performed using samples obtained during 9h of fermentation. An ANOVA analysis combined with the Tukey test was used to show that the method was insensitive to the differences between FM and FNM. The proposed method therefore proved to be a useful quality control tool in laboratories because it was able to determine milk acidity even in adulterated samples.
Objective: to evaluate the perception of patients with type 2 diabetes through the threshold index test for the sweet taste. Methods: a cross-sectional study with 80 adults of both genders, divided into two groups: control, composed of non-diabetics, and test, with diabetic patients. The evaluation of sensory perception held by the sensitivity test to determine the threshold index. The tests were conducted on five sections containing different concentrations of sucrose. Statistical analysis was held using the t test, adopted P<0.05. Results: when comparing the average of the thresholds to detect sweet taste between diabetics and non-diabetics, it was known that diabetics are less sensitive to sweet stimuli. Conclusion: individuals with Diabetes Mellitus 2 have higher threshold index value for the sweet taste, which may contribute to the increase in sugar consumption. Descriptors: Diabetes Mellitus, Type 2; Sensory Thresholds; Ageusia. Objetivo: avaliar a percepção sensorial de pacientes com Diabetes Mellitus tipo 2, por meio do teste de índice limiar para o gosto doce. Métodos: estudo transversal, composto por 80 adultos de ambos os sexos, divididos em dois grupos: controle, composto por não diabéticos, e teste, formado por pacientes diabéticos. Avaliação da percepção sensorial realizada pelo teste de sensibilidade para determinação do índice limiar. Testes conduzidos em cinco sessões, contendo as concentrações diferentes de sacarose. Análise estatística por meio do teste t, adotado p˂0,05. Resultados: ao comparar a média dos limiares para detecção do gosto doce entre diabéticos e não diabéticos foi notório que os diabéticos são menos sensíveis ao estímulo doce. Conclusão: indivíduos com Diabetes Mellitus 2 apresentam valor de índice limiar maior para o gosto doce, o que pode contribuir para o aumento do consumo de açúcar. Descritores: Diabetes Mellitus Tipo 2; Limiar Sensorial; Ageusia.
ResumoO uso de medicamentos antidepressivos tem aumentado alarmantemente na sociedade, vale ressaltar que alguns medicamentos quando utilizados de forma crônica e/ou associados pode acarretar em alterações no paladar. O paladar fornece informações indispensáveis sobre os alimentos, evitando, por exemplo, a ingestão de alimentos não aptos para o consumo. Nesse contexto, o presente estudo objetivou verificar a sensibilidade gustativa, para os gostos doce e salgado, em usuários de medicamentos antidepressivos. A pesquisa foi realizada com 80 indivíduos, sendo 40 usuários de medicamentos antidepressivos e os outros não usuários de antidepressivos. No grupo teste foi aplicado um questionário estruturado socidemográficos e estilo de vida, realizado avaliação nutricional e análise do prontuário sobre o uso de medicamentos. A avaliação da sensibilidade gustativa foi realizada pelo teste de limite de percepção, ou seja, método rápido do tipo 3-Alternative Forced Choice para o grupo teste e controle. Observou-se que o limite de percepção dos gostos doce e salgado estão aumentados nos usuários de medicamentos antidepressivos quando comparados ao grupo controle, apresentando diferença significante (p>0,05) entre os índices limiares dos grupos. Logo, notou-se que os usuários de medicamentos antidepressivos, pela determinação do índice limiar, possuem uma menor sensibilidade gustativa aos gostos doce e salgado. Palavras AbstractThe use of antidepressant drugs has increased alarmingly in society, it is noteworthy that some drugs when used chronically and / or associated with other drugs may result in changes in taste. The palate provides essential information about the food, avoiding, for example, the intake of food unfit for consumption. In this context, this study aimed to verify the taste sensitivity users of antidepressant medications, measuring the threshold index for sweet and salty tastes. The survey was conducted with 80 individuals, 40 users of antidepressant medications and other nonusers of antidepressants. In the study group, we applied a structured sociodemographic and lifestyle questionnaire, conducted a nutritional assessment, and analyzed the medical records concerning medication use. The evaluation of sensitivity was performed by the taste perception threshold test, i.e., the rapid method of type-3 Alternative Forced Choice for the test and control group. It was observed that the perception of sweet and salty tastes limits are increased in users of antidepressant drugs compared to the control group, showing significant difference between the threshold levels of the groups. Therefore, it was noted that users of antidepressant medications by determining the threshold index, have a lower sensitivity to taste sweet and salty tastes.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
334 Leonard St
Brooklyn, NY 11211
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.