Extension of postharvest life of 'Apple' banana subjected to 1-methylcyclopropene (1-MCP) - sensory and physical quality

The objective of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the quality and extension of postharvest life of 'Apple' banana. The fruit, at degree 2 of peel color was treated with 50 nL.L(-1) of 1-MCP for 0 (control), 6, 9, 12 and 24 hours. Next, It was stored at room temperature: 22 +/- 2 degrees C 85 +/- 5 per cent RH. The following sensory characteristics were evaluated: appearance of the fruit at degree 4 (greener than yellow) and degree 7 (yellow with brown spots) of peel color; peeling, aroma, flavor, firmness of pulp and global aspect of the fruit at degree 7, using a test of acceptability using the 9-point hedonic scale and also the intention of buying the fruit at degrees 4 and 7, using a 5-point scale. Also evaluated visually was the extension of postharvest life and instrumentally the peel color and pulp firmness. It was concluded that the application of 50 nL.L(-1) for a period of 12 hours is the most suitable, because it promotes the extension of the postharvest life of 'Apple' bananas, stored at room temperature for approximately 11 days, without affecting the sensory quality, buying intention, peel color and firmness of fruit when ripe, in comparison to control.30113213

IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The aim of this work was to determine the antioxidant capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1-diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS(.+)), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p <= 0.05) in antioxidant capacity, ranging from 1.9 to 7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.272175182Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Ideal and relative sweetness of high intensity sweeteners in mango nectar

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The aim of this study was to analyse the ideal and relative sweetness of mango nectar with high intensity sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5% and 15%, was analysed using an acceptance test with a just-about-right (JAR) scale and 100 consumers of mango nectar. The magnitude estimation method was then used to determine the relative sweetness of the high intensity sweeteners. Six samples were prepared and one sweetener added to each: sucrose, sucralose, 100:50:1 acesulfame-K/sucralose/neotame blend, 1:1 thaumatin/sucralose blend and stevia with 97% of rebaudioside. The ideal sweetness analysis revealed that 6.84% was the ideal concentration of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power, being 6026 times sweeter than sucrose with respect to the mango nectar containing 7% of sucrose, followed by sucralose (627), thaumatin/sucralose blend 1:1 (549), acesulfame-K/sucralose/neotame blend 100:50:1 (259) and stevia (134).475991996Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

DIFFERENT SWEETENERS IN BEVERAGES PREPARED WITH INSTANT AND ROASTED GROUND COFFEE: IDEAL AND EQUIVALENT SWEETNESS

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Nowadays, people are increasingly concerned about their health and appearance, and have sought feeding alternatives to the main problems that affect world population, such as obesity and diabetes, that share a close relation with high sucrose consumption. This study determined the ideal sweetness in beverages prepared with instant coffee and roasted ground coffee, using a "just about right" scale, and the equivalent sweetness of samples sweetened with sucralose, stevia, aspartame, cyclamate/saccharin (2:1), acesulfame K, by using the Magnitude Estimation. Sucrose concentration considered ideal by consumers for instant coffee beverages was 9.5%, with sweetener concentrations equivalent to 0.01494% for sucralose; 0.09448% for stevia; 0.05064% for aspartame; 0.04967% for acesulfame K; and 0.0339% for a cyclamate/saccharin (2:1) blend. Sucrose concentration considered ideal by consumers for roasted ground coffee beverages was 12.5%, with sweetener concentrations equivalent to 0.0209% for sucralose; 0.0166% for stevia; 0.0724% for aspartame; 0.0640% for acesulfame K; 0.0582% for cyclamate/saccharin (2:1) blend. PRACTICAL APPLICATIONS This study may serve as a guide for the food industry that aims at producing drinks or powders (instant coffee or roasted ground coffee) with the addition of sweeteners to replace sucrose, or to educate consumers about the amount of sweetener that can be added to these drinks for obtaining the ideal sweetness in relation to sucrose. This information is only possible to be obtained with the application of a sensory technique analysis, because sweeteners behavior is specific for each product type.251215225Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Different sweeteners in peach nectar: Ideal and equivalent sweetness

Many articles have been published with negative visions related to sugar, because people believe that its intake is related to obesity. For this reason, artificial sweeteners have received special attention. In order to substitute sucrose successfully, it is necessary to know previously sweetener concentrations that would be used and their sweetness equivalency related to sucrose. Hence, the objectives of this study were to determine the ideal sweetness in a peach nectar sweetened with sucrose, using a just-about-right scale, and the equivalent sweetness of samples sweetened with aspartame; cyclamate/saccharin blend 2:1; stevia; sucralose and acesulfame-K, using Magnitude Estimation. The concentration of sucrose considered as ideal by the consumers was 10%, with sweeteners' equivalent concentrations of 0.054% for aspartame; 0.036% for cyclamate/saccharin blend 2:1; 0.10% for stevia; 0.016% for sucralose and 0.053% for acesulfame-K. (c) 2007 Elsevier Ltd. All rights reserved.40101249125

DESCRIPTIVE PROFILE OF PEACH NECTAR SWEETENED WITH SUCROSE AND DIFFERENT SWEETENERS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Consumers are looking even more for food with pleasant characteristics in terms of flavor, appearance, aroma and texture. Thanks to technological advances, it is possible to find low-calorie products with these characteristics, with competitive prices when compared with similar products containing sucrose. In this study, peach nectar samples containing sucrose and the sweeteners aspartame, cyclamate/saccharin 2:1 blend, stevia, sucralose and acesulfame-K, were evaluated by Descriptive Quantitative Analysis. This methodology is the most complete and sophisticated technique for the sensory characterization of a product, because it allows a complete description of all the attributes existent in such product. Eleven consumers were selected by their discriminative capacity, repeatability of judgment and agreement with the sensory team. Sucrose sample were at ideal sweetness and the sweeteners samples were at equi-sweet concentrations. The descriptive terms were yellow color (YCL), cloudy aspect (CLD), brightness (BRI), visual viscosity (VIS), peach aroma (PAR), sweet aroma (SAR), herb aroma (HAR), peach flavor (PFL), sweetness (SWE), bitterness (BIT), herb flavor (HFL), sourness (SOU), residual bitterness (RBT), residual sweetness (RSW), astringency (AST) and body (BOD). The results were evaluated by analysis of variance, Tukey's test and Principal Component Analysis. The results show that the samples did not have statistical difference (P <= 0.05) in the attributes YCL, CLD and BRI. The sample sweetened with sucrose presented higher grades in the attributes VIS, PAR, PFL, SWE and BOD, differing statistically (P <= 0.05) from the other samples. Samples containing Stevia received high grades in unpleasant attributes, such as HAR, HFL, BIT, RBT and RSW, which would certainly influence its acceptance in consumers' tests. Acesulfame-K also presented high grades in the attributes BIT and RBT.236804816Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATIN

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Face to face with the scenario of current human nutrition, there is an ever-growing preoccupation with the provision of healthy and rapidly prepared diets, gelatin being an important product, taking into consideration its properties, such as muscular regeneration and bone strengthening. The objective of this work is to evaluate different brands of raspberry-flavored gelatin, both traditional and diet, by multiple time-intensity analysis for sweet, acid and raspberry flavor, as well as an acceptance test with 120 consumers. The statistical analysis included variance analysis, Tukey tests and Internal Preference Map. The results showed that there was no significant difference between all the samples to the time in which the maximum intensity of sweetness and acidity occurs. The results indicated a greater acceptance of the traditional samples, which were preferred by the majority (85% regarding intention to purchase). The aspartame/acessulfame-potassium edulcorants were those that recorded behavior most distant from sucrose, compared with sodium saccharine and sodium cyclamate edulcorants. PRACTICAL APPLICATIONS The time-intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. This analysis is different from the conventional descriptive analysis because it allows the verification of changes in the perception of a product's attribute over time. The sensory results showed in this study should be useful to researchers and product developers who are working with different edulcorants in food, especially in gelatin products. Observing both multiple time-intensity curves and affective data at the same time, it is possible to determine which intensity and duration of sensory characteristics have influenced the consumer's preference.245648663Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (euterpe oleracea)

Nutritional profile of white chocolate is discussed for its high contents of sugar and fat, without benefits provided by cocoa polyphenols present in milk and dark chocolate. Thus, fruit addition may increase its nutritional characteristics. In this study, white chocolates with freeze-dried and spray-dried açai (Euterpe oleracea) were developed and their sensory characteristics were mapped through quantitative descriptive analysis and consumers' acceptance. Samples were submitted to three different conching times (6, 12, and 18 hours). Quantitative descriptive analysis results suggest type of dehydrated açai had much greater impact over samples' sensory characteristics than conching time, freeze-dried açai samples having greater intensity of açai sensory features, while spray-dried açai samples showing predominance of white chocolate sensory characteristics. Conching time had impact over texture of freeze-dried açai samples, since assessors considered sample conched for only 6 h was significantly harder and less melting than samples conched for 12 and 18 h. Consumer’s acceptance analysis results showed that freeze-dried açai samples were more widely accepted by consumers for appearance, aroma, and texture, and exhibited segmentation of acceptance for flavor and overall liking, although freeze-dried açai samples conched for 12 and 18 h were more accepted than sample conched only for 6 h25648049

Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate

The aim of this research was to evaluate the effect of the addition of whey protein concentrate (WPC) on the viability of Lactobacillus acidophilus and Bifidobacterium longum and on postacidification throughout the shelf life of fat-free yogurts, and also to analyse the sensory characteristics of the products. Postacidification was not significantly changed by the addition of WPC, but was decreased by Lactobacillus bulgaricus inoculation. WPC did not influence the viability of the lactic acid bacteria (L. bulgaricus and Streptococcus thermophilus), but it improved the growth and survival of the micro-organisms L. acidophilus and B. longum, especially the former. The panellists did not identify significant differences (P < 0.05) of the yogurts due to the addition of WPC.58316917

THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The time-intensity method was used to determine the isosweetness concentrations of various sweeteners in milk chocolates. Chocolate is one of the most consumed foods in the world, and this great success can be explained by its particular flavor. In this study, the sucrose was replaced by bulking agents and three different sweeteners (neotame [NEO], rebaudioside [REB] and sucralose [SUCRA]), and four concentrations of each sweetener were evaluated in order to determine the isosweetness concentrations, considering 43% sucrose (SUCRO) as providing the ideal sweetness for milk chocolate. Twelve individuals, selected and trained as judges, determined the temporal characteristics of sweetness of these chocolates. The data collected during each session of sensory evaluation furnished the following parameters in relation to each stimulus: Imax (maximum intensity recorded); Timax (time at which the maximum intensity was recorded); Area (area of time intensity curve); and Ttot (total duration time of the stimulus). The SCDTI 3.0 program was used for the TI analysis. Based on the sweetness best concentrations obtained from the TI results, it is possible to conclude that SUCRA was 570 times sweeter than SUCRO, REB was 200 times sweeter and NEO was 8,600 times sweeter. Considering these potencies, the sweeteners show a similar profile to other foods.264291297Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES