Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products. © 2012 Elsevier Ltd.

Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Perfil sensorial e aceitação de bolos de laranja formulados com prebióticos

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Estudo comparativo das caracteristicas sensoriais do rum e da cachaça

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação do perfil sensorial de amostras comerciais de cachaça

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Origin of sensory and autonomic innervation of the rat temporomandibular joint: A retrograde axonal tracing study with the fluorescent dye fast blue

Previous studies that have used retrograde axonal tracers (horseradish peroxidase alone or conjugated with wheat germ agglutinin) have shown that the temporomandibular joint (TMJ) is supplied with nerve fibers originating mainly from the trigeminal ganglion, in addition to other sensory and sympathetic ganglia. The existence of nerve fibers in the TMJ originating from the trigeminal mesencephalic nucleus is unclear, and the possible innervation by parasympathetic nerve fibers has not been determined. In the present work, the retrograde axonal tracer, fast blue, was used to elucidate these questions and re-evaluated the literature data. The tracer was deposited in the supradiscal articular space of the rat TMJ, and an extensive morphometric analysis was performed of the labeled perikaryal profiles located in sensory and autonomic ganglia. This methodology permitted us to observe labeled small perikaryal profiles in the trigeminal ganglion, clustered mainly in the posterior-lateral region of the dorsal, medial and ventral thirds of horizontal sections, with some located in the anterior-lateral region of the ventral third. Sensory perikarya were also labeled in the dorsal root ganglia from C2 to C5. No labeled perikaryal profiles were found in the trigeminal mesencephalic nucleus. on the other hand, autonomic labeled perikaryal profiles were distributed in the sympathetic superior cervical and stellate ganglia, and parasympathetic otic ganglion. Our results confirmed those of previous studies and also demonstrated that: (i) there is a distribution pattern of labeled perikaryal profiles in the trigeminal ganglion; (ii) some perikaryal profiles located in the otic ganglion were labeled; and (iii) the trigeminal mesencephalic nucleus did not show any retrogradely labeled perikaryal profiles.

Synaptic plasticity and sensory-motor improvennent following fibrin sealant dorsal root reimplantation and mononuclear cell therapy

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Chronic exposure to sub-lethal concentration of a glyphosate-based herbicide alters hormone profiles and affects reproduction of female Jundia (Rhamdia quelen)

This work was carried out to verify the effect of a glyphosate-based herbicide on Jundia hormones (cortisol, 17 beta-estradiol and testosterone), oocyte and swim-up fry production. Earthen ponds containing Jundia females were contaminated with glyphosate (3.6 mg/L); blood samples were collected from eight females from each treatment immediately before, or at 1, 10, 20 30 and 40 days following contamination. A typical post-stress rise in cortisol levels was observed at the 20th and 40th days following exposure to glyphosate. At the 40th day, 17 beta-estradiol was decreased in the exposed females. A similar number of oocytes were stripped out from females from both groups, however, a lower number of viable swim-up fry were obtained from the herbicide exposed females, which also had a higher liver-somatic index (LSI). The results indicate that the presence of glyphosate in water was deleterious to Rhamdia quelen reproduction, altering steroid profiles and egg viability. (c) 2006 Elsevier B.V. All rights reserved.

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.

Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking

P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive analysis and assessment of the acceptability of samples of beheaded and peeled and only beheaded freshwater prawns smoked using the traditional method or liquid smoke (LS). The prawns subjected to LS were characterised by their aroma, artificial flavour and bitter flavour. The beheaded, peeled prawns were found to be more acceptable, confirming that the presence of the shell is a limiting factor in the acceptability of smoked prawns.

Analysis of gene expression profiles under water stress in tolerant and sensitive sugarcane plants

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

SENSORY ACCEPTANCE of JUICE FROM FCOJ PROCESSING STEPS

The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, filtration, concentration, cooling and blend steps was collected at the beginning and the end of the 2009 harvest period. The juice from the extraction and filtration steps showed higher acceptance means for overall impression, aroma and flavor, while the juice from the concentration, cooling and blend steps had acceptance lower than the cutoff score. The internal preference mapping showed that color discriminated the juice from the collection periods while texture allowed discrimination between the steps of extraction and of filtration. The acceptance of the orange juice was driven by the aroma and flavor. The sensory acceptance was successfully applied to evaluate change during the process and the difference between the orange juice from different steps of the FCOJ processing.