Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

Abstract

The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP), F4 (35% PFJ, and 3.0% SP), and F5 (30% PFJ, and 2.5% SP) presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

“…; Granato et al . ), and dairy desserts following this tendency. However, the available studies only evaluate the impact on the physicochemical and structural characteristics of the products.…”

“…They are formulated with several ingredients, such as stabilizers and fruit pulps, which interact themselves resulting in a wide variety of textures, flavors and appearances (Verbeken et al 2006), which also influence the nutritional, physical and sensory characteristics, with direct impact at the acceptability by consumers (Tárrega and Costell 2007). Recently, the use of prebiotic ingredients in dairy foods formulation has been incentive in dairy foods (Ares et al 2010(Ares et al , 2012Arcia et al 2011;Granato et al 2012), and dairy desserts following this tendency. However, the available studies only evaluate the impact on the physicochemical and structural characteristics of the products.…”

Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp

“…13, No. 3, 373-384, http://dx.doi.org/10.1080/19476337.2014 blueberry and peach, respectively, while guava (Granato, Ribeiro, Castro, & Masson, 2010) and passion fruit (Granato, Masson, & Ribeiro, 2012) juices were used as taste and flavour modifiers in soy-based mousses. Other products, such as vanilla flavour and coconut milk (Soler, 2005) and probiotic microorganisms (Hirashima, Takahashi, & Nishinari, 2004), have also been used to mask the soy taste and improve nutritional characteristics.…”

Patient acceptability of 3D printed medicines

“…The acceptability for picking and swallowing the printlet was evaluated separately. PROs obtained from the five points hedonic facial scale were converted into numerical values (1 = extremely uncomfortable, 5 = extremely comfortable), as reported in Granato et al (2012).…”