Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages

Andrés, Víctor; Tenorio, María Dolores; Villanueva, M.J.

doi:10.1016/j.foodchem.2014.10.136

Cited by 31 publications

(21 citation statements)

References 28 publications

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“…Furthermore, Zulueta, Esteve, Frasquet, and Frígola () reported a decrease on TSS values in fruit juice‐added skim milk beverages as result of the hydrolysis of sugars during the storage period. The TSS values documented in the present study are consistent with the values reported by Andrés, Villanueva, Mateos‐Aparicio, and Tenorio () and Andrés, Tenorio, and Villanueva () which ranged from 9.4 to 12.8 and from 5.47 to 13.87°Brix, respectively, in milk beverages manufactured with fruit juices.…”

Section: Resultssupporting

confidence: 91%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

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The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5, T10, T15, respectively) on physicochemical parameters of fermented milk beverage. Total phenolic and anthocyanin contents values exhibited a concentration‐dependent effect (p < .05). Blueberry juice content and refrigerated storage decreased (p < .05) pH values. Furthermore, blueberry juice decreased (p < .05) lightness (L*) and yellowness (b*), and increased (p < .05) redness (a*) values of the samples. While refrigerated storage did not affect (p > .05) phenolic content, it decreased (p < .05) the anthocyanins content values. Moreover, refrigerated storage did not affect (p > .05) titratable acidity and moisture whereas, it increased (p < .05) the total soluble solids content. These results indicated that phenolic content exhibited greater storage‐stability at 4°C than anthocyanins counterparts in fermented milk beverages. Practical applications Cheese whey, initially considered as a manufacturing waste, is being increasingly demanded by the food industry because of its nutritional, technological, and sensory traits. Moreover, fruits such as blueberry are known as sources of health promoting phytochemicals including anthocyanins however, recent report documented the negative impacts of processing, temperature, and storage on such molecules. The present study evaluated the influence of blueberry juice concentration and refrigerated storage on the phytochemicals contents in a blueberry juice‐added fermented milk beverage during 28‐days storage at 4°C. Our data indicates that phenolic contents from blueberry are storage‐labile in this type of foodstuff, and the addition of blueberry homogenate at 10% (v/v) is potentially close to the optimum addition level due to the lowest relative decrease of its initial total anthocyanins content.

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Section: Resultssupporting

confidence: 91%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

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“…In the means comparison test, the formulations that had more elevated combined concentrations of juice and sugar obtained a higher amount of acceptance compared with all of the studied sensory attributes. Studies carried out with vegetal hydrosoluble extract-based products with added fruit juices have also obtained higher amounts of acceptance as to overall impression when higher concentrations of juice were added [1,4,15,[19][20][21].…”

Section: Discussionmentioning

confidence: 99%

The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

et al. 2016

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The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances by means of evaluating its sensory characteristics and physicochemical optimization. A 2 2 central composite rotatable design with five repetitions at the central point was applied to evaluate the effect of sugar and juice contents on the analyzed parameters. Data were evaluated by means of the response surface methodology, analysis of variance, and the means comparison test. Formulations with greater combined concentrations of juice and sugar obtained satisfactory acceptance. The means comparison test showed that the formulation that allows for the beverage's greatest acceptance must contain 40% mango juice and 8% sugar. Soluble solids content was influenced only by the addition of sugar, where the formulations that presented greater solids concentration were the ones which obtained greater sensory acceptance. The beverage's acidity was influenced only by the juice content, which, besides making formulations significantly more acid, did not affect their acceptance.

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“…HPLC analysis was applied according to Andrés et al . (). The HPLC system (Shimadzu Prominence LC‐20A) was equipped with UV Vis −1 detector (Shimadzu SPD‐20A).…”

Section: Methodsmentioning

confidence: 97%

Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation

Yılmaz

Bilek

2017

Int J of Food Sci Tech

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Coloured apple discs containing black carrot concentrate (BCC), calcium lactate and lactic acid were formulated and produced as a new functional fresh fruit product using vacuum impregnation. Sensory test was conducted to select the most preferred impregnation formulation containing an addition of 0.0%, 0.4%, 0.8% and 1.2% BCC, 1.5%, 3.0% and 4.5% calcium lactate and 2.0%, 3.0% and 4.0% lactic acid. Results indicated that the formulation with the addition of 3% Ca-lactate, 3% lactic acid and 0.8% BCC within 0.2 M mannitol solution was significantly preferred. The optimum vacuum pressure (211 mm Hg), vacuum time (3 min) and restoration time (20 min) according to highest colorant transfer, while the minimum cellular disruption occurs were estimated using response surface methodology. The use of Ca-lactate and BCC contributed the treated apple to resemble untreated apple properties in terms of texture, total phenolic, total flavonoid contents and antioxidant capacity.

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Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages

Cited by 31 publications

References 28 publications

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation

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