Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

Morais, Elisa Carvalho de; Morais, Augusto Ramalho de; Cruz, Adriano G.; Bolini, Helena María André

doi:10.3168/jds.2013-7603

Cited by 105 publications

(78 citation statements)

References 37 publications

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“…The acceptance test was performed on the control treatment and the fruit salads treated with L. rhamnosus at 0 h and after 120 h of storage at 8 °C. Each consumer received a form containing a nine-point hedonic scale, ranging from "like extremely" (score 9) to "dislike extremely" (score 1) (Morais et al, 2014;Santos et al, 2015). Each untrained consumer evaluated the samples regarding color, flavor and overall impression.…”

Section: Sensory Evaluation Of Fruit Saladsmentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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Section: Sensory Evaluation Of Fruit Saladsmentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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“…To decrease this effect, Just-About-Right (JAR) can be used (Morais et al, 2014). Besides, JAR scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products (Ares et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation

Palazzo

Bolini²

2017

JFS

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According to the consumers' demand for healthy and nutritional food without loss of sensory perception, a study based on sucrose substitution appears to be interesting for the food industries. Thus, this study associated the most significant attributes of diet chocolate ice cream aimed to obtain a high acceptance. The difference between the ice cream samples was related to sucrose concentration (12, 14, 16, 18 and 20%). Groups of 122 potential consumers of chocolate ice creams took part in an affective test using a nine-centimeter unstructured scale. The same group analyzed the samples using a 7-point Just About Right scale (JAR) regarding sweetness, chocolate flavor and smoothness. A Penalty analysis was used to identify potential directions for the ice cream's improvement, based on consumer tests. After choosing the best formulation of the sucrose sample, a magnitude estimation procedure was performed. The sweeteners used to replace the sucrose were: sucralose, stevioside, neotame, neosucralose and an aroma blend (aroma/sucrose). Penalty analysis based on JAR scales showed that smoothness and chocolate flavor were the most penalizing sensory characteristics causing significant drop in chocolate ice cream acceptability. Thus, the aroma Journal of Food Studies ISSN 2377-1356 2017, No. 1 2 compound and neosucralose blend showed the best sucrose replacements.

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“…Consumers received an evaluation form followed by the sample, they rated the sample for each attribute. The samples were coded with three digit numbers, served in plastic cups and presented in blocks to the tasters (Morais et al, 2014). The test was carried out at Brazilian Agricultural Research Corporation (EMBRAPA, CNP-Gado de Leite, 610 -Eugênio do Nascimento (ST), Juiz de Fora -MG, Brazil) in a single session; between each sample a little water was offered in order to leave the palate clean and free from another flavor that could influence the test.…”

Section: Sensory Analysismentioning

confidence: 99%

Sensory perception of the fermented goat milk: potential application of the DSC method

Bessa

Rodarte

Otênio³

et al. 2016

Food Sci. Technol

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Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers' expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo -DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x10 6 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers' perspective, determining then both, the consumers' profile and the factors interfering on the acquisition of fermented caprine milk.

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Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

Cited by 105 publications

References 37 publications

Fruit salad as a new vehicle for probiotic bacteria

Fruit salad as a new vehicle for probiotic bacteria

Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation

Sensory perception of the fermented goat milk: potential application of the DSC method

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