Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners

This paper aims to evaluate the physicochemical characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts with 40%, 60%, 80%, and 95% rebaudioside A). The analyses were carried out for pH, soluble solids, total titratable acidity, ascorbic acid, and colorimetry (L*a*b). The acceptance test was performed by 120 consumers who evaluated the appearance, aroma, flavor, texture, and overall impression of the samples using a 9-cm unstructured hedonic scale. Furthermore, the consumers were asked to rate overall purchase intent along the scale anchored with (1) "would definitely not purchase" to (5) "would definitely purchase." The results were evaluated using analysis of variance/Tukey test and the internal preference mapping technique. The acerola nectar samples did not differ significantly (p>0.05) between themselves in terms of vitamin C content and total titratable acidity. As for appearance and aroma, there was no significant difference (p>0.05) between the samples, and as for flavor and overall impression, the most accepted samples were those with sucrose and sucralose. The internal preference mapping indicated that the most accepted samples were those with sucrose, sucralose, and neotame were. The highest frequency of positive purchase intent scores was observed for sucrose and sucralose.

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat.

Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye), added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome) increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.

Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners. Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the ideal pulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners were determined to obtain the equivalent sweetness of sucrose using relative to these concentrations the magnitude estimation model with 19 selected assessors. The ideal dilution test resulted in 25% pulp, and the ideal sweetness test, 10% sucrose. Sweetener concentrations to replace sucrose were 0.0160%, 0.0541%, 0.1000%, 0.0999%, 0.0017%, and 0.0360%, respectively, for sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend. These results can be used to prepare pitanga nectar with different sweeteners and obtain the same sweetness intensity in less caloric products than that of nectar prepared with sucrose.

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-point hedonic scale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized the products using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptability of the samples by the consumers. However, the consumers characterized the formulations with lower salt content as "less salty and less seasoned" in comparison to the contents in the control. Products containing 1.7% NaCl were considered very similar to the control. The results obtained indicate that it is possible to reduce NaCl content by 30% without affecting consumer acceptance of the product. The use of micronized salt did not affect the sensory characteristics when compared with those of formulations containing the same level of sodium chloride indicating that micronized salt does not influence perception of salt.

Bioactive compounds and acceptance of cookies made with Guava peel flour

The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality.

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.

Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars

Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal bar replacing oats with PSF, the bars CB-2 and CB-5 were compared to the conventional bar CB-1. The cereal bars CB-2 and CB-5 showed an increase in crude protein (87.5% and 62.5%) and in dietary fiber (77% and 44%), respectively. These results allowed the classification of CB-2 and CB-5 as fiber sources; they can, therefore, be classified as light products according to the Brazilian legislation.

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11) marketed in Brazil. All samples showed microbiological results within the standards established by Brazilian legislation. Eight of the eleven samples studied met all the legal requirements; two samples violated the standards due to the addition of starch; one sample had lower protein content than the minimum required, and another one had sodium content higher than that stated on the label. The use of Hierarchical Cluster Analysis allowed the agglomeration of the samples into three groups with distinct quality traits and with significant differences in moisture content, chromaticity, syneresis, and heating and freezing loss. Principal Component Analysis showed that the samples which correlated to higher sensory acceptance regarding flavor and overall acceptability were those with higher moisture, protein, fat, and luminosity values. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of commercial cooked hams and in indicating the physicochemical parameters associated with the perception of product quality.

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3), overall acceptance (from 7.1 to 5.9), and willingness to purchase (from 4.0 to 3.1). This study demonstrates that the inclusion of 20 to 40% of minced fish of Nile tilapia in snacks is well accepted and improves their nutritional value without affecting the physicochemical properties.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Labneh with probiotic properties produced from kefir: development and sensory evaluation

The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 ºC for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 ºC. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.