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Summary This study aimed to determine the acceptance of gluten‐ and sucrose‐free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis (QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares (PLS) regression was used to identify the drivers of liking of gluten‐free breads, and principal component analysis (PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose–acesulfame‐K were the most accepted by consumers.

The main objective of this study was to evaluate the effect of the maceration time up to 30 days on the phenolic compounds, monomeric anthocyanins, color intensity, and antioxidant activity (FRAP, DPPH, and ORAC) of both must and Syrah wine produced in the São Francisco Valley, Brazil. Up to the 15th day, the maceration process promoted an increase in phenolic compounds, while the major extraction of anthocyanins occurred up to the 20th days. The results showed the concentration of total phenolic compounds stabilized in 20th days until the end of maceration and it was higher in comparison with the concentration found at the beginning. Consequently, prolonging the maceration time to 20 days not only improved the phenolic compounds profile but also the antioxidant activity of the tropical Syrah wine. Practical applicationsThe maceration process in winemaking is an important step aimed at extracting and increasing the concentration of phenolic compounds and, as a consequence, the antioxidant activity of the wine improves as well. In practical terms, this process takes about 5 days to complete in wineries, although this paper demonstrates that higher maceration times, up to 20 days, have improve the concentration of phenolic compounds in tropical wines produced with Syrah vines and such improvement has a great impact not only in the sensory properties but in antioxidant properties of the beverage, which may be positively seen by the consumer. K E Y W O R D S bioactive compounds, color stability, malvidin-3-O-glycoside, prolonged maceration, trans-resveratrol, tropical red wine

In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp has a prebiotic potential without interfering with either the physicochemical or sensorial characteristics.Keywords: resistant starch; probiotic yogurt; green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. Practical Application:In this work we applied green banana in yogurt to improve probiotic counting, indicating a possible prebiotic effect.

As a result of increased research and development, people suffering from celiac disease have more options for gluten-free (GF) products; but we still lack information about celiac consumer's opinions on GF food and whether their requirements are met by currently available products. In this study, we analyzed celiac consumers' opinions and perceptions on commercially available GF products-particularly bread-and provided insights for food scientists and producers. To this end, we applied projective techniques of sentence completion task, word association, freelisting, and open-ended questions. A total of 205 celiac consumers completed the online survey. Despite the rise of the GF market, celiac patients are dissatisfied with the taste, texture, price, and availability of GF products. Bread is a staple GF product, consumed daily by 93% of the participants. Results show that consumers expect improvements that result in the production of soft, moist, and tasty GF bread, with lower price and better availability. Practical ApplicationsThis study provides understanding about the celiac consumers' opinions, expectations and perceptions about gluten free products using projective techniques. Its results will help: (a) define strategies to improve sensory aspects, especially taste, texture and price of gluten-free breads; (b) increase awareness and understanding of the food industry with information on perceptions that can be used when developing or enhancing commercially available products on the market. This study shows the effectiveness of projective techniques in obtaining consumer opinions on quality aspects of gluten-free bread. | INTRODUCTIONThere has been an increase in the number of gluten-free (GF) diet followers in recent years, partly due to an increased prevalence and awareness of gluten-related disorders-especially celiac disease, which has become a notorious public health issue worldwide-but mainly due to the widespread belief that a GF diet is healthier and more suitable for weight management (el Khoury, Balfour-

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