Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

Santos, Daniela Silva; Filho, Edvaldo Mesquita Beltrão; Cruz, George Rodrigo Beltrão da; Lima, Aécio Melo de; Quirino, Max Rocha; Sousa, Solange de; Ribeiro, Neila Lidiany

doi:10.1590/fst.40221

Cited by 3 publications

(3 citation statements)

References 25 publications

(25 reference statements)

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“…The nutritional effects of two tannins can vary according to the type of tannin used and the level of inclusion in the diet (Muniz et al, 2022a;2022b;Santos, 2022), their chemical structure and molecular weight, the amount ingested, and the species or animal category involved in the energy and protein balance of the diet (Muniz et al, 2022a). Muniz et al (2022a) observed that cows receiving diets with 5.2% tannin did not modify DM intake, milk production, fatness, protein, grain, total solids, acidity, or pH.…”

Section: Effect Of Two Tannins On Ruminantsmentioning

confidence: 99%

Milk quality of ruminants fed with tannin-based diets

MUNIZ,

GONZAGA NETO,

OLIVEIRA

et al. 2024

Food Sci. Technol (Campinas)

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Tannins are found in various feeds and can produce numerous benefits to ruminants, such as preventing bloat, favoring a better use of dietary protein, increasing microbial protein synthesis, according to its concentration, molecular weight and structure. The tannins affect the digestibility of the protein, because they form complexes with dietary proteins, improving the duodenal flow of proteins, of some essential amino acids and of unsaturated fatty acids, modifying the profile of two fatty acids of meat and milk and age in rumen biohydrogenation, They provide faster growth rates of live weight, higher milk production, increased fertility and reduction of the parasite load, improving the animal's well-being and health. The nutritional effects of two tannins may vary according to the type of tannin used and the level of inclusion in the diet, its chemical structure and molecular weight, the quantity ingested, the species or animal category involved and the energy and protein balance of the diet.

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Section: Effect Of Two Tannins On Ruminantsmentioning

confidence: 99%

Milk quality of ruminants fed with tannin-based diets

MUNIZ,

GONZAGA NETO,

OLIVEIRA

et al. 2024

Food Sci. Technol (Campinas)

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“…Quantitative Descriptive Analysis (QDA) is possibly the most sophisticated sensory method used for the complete characterization of foods (Santos et al, 2022). This analysis allows measuring the sensory impression of a given product in both qualitative and quantitative terms, through unstructured scales assigned by trained assessors.…”

Section: Introductionmentioning

confidence: 99%

Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

et al. 2022

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Cheese ripeness is an important step of cheese manufacturing that provides a kind of food with complex sensory characteristics and nuanced differences. The importance of generating rapid/easy consumer perception of a new product is without question. The aim was to evaluate the Santo Giorno cheese sensory profile, at different ripening times and with different starter cultures, evaluated by trained assessors and consumers using CATA questions. The two methods generated similar results. However, the results from CATA revealed that consumers are able to discriminate between cheeses with different ripening times but not describe them in detail. The application of the technique also made it possible to perceive that the two starter cultures used did not reflect different sensory elements and that the spicy and salty attributes are more easily perceived by consumers when evaluating ripened cheeses.

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“…Shojaee et al (2022) got antioxidant and antifungical action against Penicillium chrysogenum, Aspergillus niger, and Saccharomyces cerevisiae, by appling Trachyspermum ammi (Ajowan) and Nigella sativa (Black Seed) essential oils. In addition, Sani et al (2020) applied Mellissa officinalis essencial oil microencapsules and Santos et al (2022) applied Crotonblanchetianus Baill essential oil to fermented milk and demonstrate a better sensory profile when essential oils were used. The studies demonstrated the feasibility of applying essential oils in dairy products.…”

Section: Introductionmentioning

confidence: 99%

Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

et al. 2022

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This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese without essential oil (CTL) and Quark-type cheese added with 0.05% essential oil (OE), microbiological and physicochemical analyses were performed for 35 days (4 °C). The acceptability of the product was also evaluated. The oregano essential oil showed strong antimicrobial activity in the disk-diffusion test (34.0 to 51.0 mm), and lower values of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against all species of bacteria tested. A lower mold and yeast count (p < 0.05) was observed during storage in OE denoting a positive effect in delaying its deterioration. On the other hand, there was no difference (p > 0.05) between the CTL and OE count of total mesophiles and Enterobacteriaceae. For the physicochemical parameters evaluated, there were no significant differences between the CTL and OE, thus denoting that the typical characteristics of this cheese were maintained. The Quark-type cheese added with oregano essential oil also showed good acceptability (> 7), which is a way to preserve the product with a natural additive.

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Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

Cited by 3 publications

References 25 publications

Milk quality of ruminants fed with tannin-based diets

Milk quality of ruminants fed with tannin-based diets

Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

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