Former and potential developments in sensory color masking – Review

Sípos, László; Nyitrai, Ákos; Szabó, Dániel; Urbin, Ágnes; Nagy, Balázs Vince

doi:10.1016/j.tifs.2021.02.050

Cited by 11 publications

(5 citation statements)

References 65 publications

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“…The overall acceptability was significantly lower in the order of CON, UPP, and PP. This is consistent with previous research that has shown that color, flavor, and appearance are influential factors in sensory analysis (Chambers and Koppel, 2013;Santagiuliana et al, 2019;Sipos et al, 2021). The results suggest that ultrasonication is a useful processing method for sensory superior whipped creams, as UPP was significantly higher than PP in terms of color, flavor, and overall acceptability among the plant-based pea protein whipped creams.…”

Section: Sensory Evaluationsupporting

confidence: 91%

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Kim,

Moon

2024

Food Sci. Preserv.

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The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 μm, whereas those of PP were distributed at 5-20 μm. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

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Section: Sensory Evaluationsupporting

confidence: 91%

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Kim,

Moon

2024

Food Sci. Preserv.

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“…Estudos relacionados com a percepção da cor como condutora de julgamentos, incluindo avaliações sensoriais de qualidade e tipicidade são amplamente realizadas na área de enologia, e justificam que algumas nuances na tonalidade e intensidade influenciam a percepção do avaliador causando expectativas quanto ao odor, sabor e textura (Sipos, et al, 2021).…”

Section: Resultsunclassified

Cobertura do solo e o impacto de suas cores em uvas Tannat

Maciel

Malgarim

Jacobs

et al. 2023

RSD

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A cobertura do solo com material inorgânico é uma técnica muito utilizada em algumas culturas criando um microclima no local a fim de melhorar a qualidade dos produtos. Porém, cada cultura tem um efeito diferente conforme o clima, a localização e o manejo. Sendo assim, o objetivo deste trabalho foi cobrir o solo com tecido de diferentes cores em uvas Tannat a fim de melhorar a qualidade da fruta e do vinho elaborado. O delineamento experimental foi inteiramente casualizado, onde as plantas foram cobertas no período de maturação das uvas, composto por quatro tratamentos e quatro repetições: cobertura do solo com tecido-não-tecido (TNT) nas cores azul, amarela e vermelha e o tratamento testemunha sem cobertura. Após a colheita, foram realizadas as análises físicas das uvas e químicas do mosto, vinificação, e posteriormente a análise química do vinho, os dados foram submetidos ao teste de Tukey a 5% de significância. Conforme os resultados encontrados, podemos observar que a cobertura do solo com TNT amarelo proporcionou menor tonalidade de cor do mosto, o que é mais desejável, e influenciou na maior graduação alcoólica do vinho. Já a o TNT azul intensificou a tonalidade do mosto. Portanto, as diferentes cores em cobertura do solo podem modificar algumas características da uva e do vinho Tannat.

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“…As a very popular traditional fermented food in China, the yellow lantern pepper sauce has a fascinating bright yellow color, but it frequently undergoes color deterioration during fermentation. Visual characteristics (color) determine anticipation of products before purchasing, further affecting the perception of other sensory attributes [ 20 , 21 ]. Therefore, the discoloration of fermented yellow lantern pepper sauce may be perceived as product deterioration by consumers and reduce purchasing desire.…”

Section: Introductionmentioning

confidence: 99%

Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices

et al. 2022

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Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce.

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Former and potential developments in sensory color masking – Review

Cited by 11 publications

References 65 publications

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Cobertura do solo e o impacto de suas cores em uvas Tannat

Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices

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