The Influence Of Sweeteners In Probiotic Petit Suisse Cheese In Concentrations Equivalent To That Of Sucrose

As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose concentration and equivalent concentrations of different sweeteners and to determine, by microbiological analyses, the influence of these compounds on the viability of the starter and probiotic cultures used in the production of strawberry-flavored Petit Suisse cheese during its shelf life. The ideal sucrose concentration was determined using the just-about-right (JAR) scale, and the equivalent concentrations of the sweeteners were subsequently determined by the magnitude estimation method. Microbiological analyses were also carried out to check the viability of the cultures during the product's shelf life. The results showed that the compounds Neotame (NutraSweet, Chicago, IL) and stevia presented, respectively, the greatest and least sweetening power of the sweeteners tested. None of the sweeteners used in this study exerted a negative effect on the viability of the starter or probiotic cultures, and thus we were able to obtain a probiotic, functional food with reduced calorie content. © 2013 American Dairy Science Association.96955125521(2011), http://http://www.abiad.org.br/index.php/noticias/83-abiad-lanca-cartilha-queesclarece-duvidas-sobre-adocantes, ABIAD (Associação Brasileira da Indústria de Alimentos Dietéticos e para Fins Especiais). Adoçante Tire suas Dúvidas. Accessed May 29Amerina, M.A., Pangborn, R., Roessler, E.B., (1965) Principles of Sensory Evaluation of Food, , Academic Press, New York, NYAngelov, A., Gotcheva, V., Angelov, R., Gotcheva, V., Kuncheva, R., Hristozova, T., Development of a new oat-based probiotic drink (2006) Int. J. 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Dairy Sci, 83, pp. 1905-191

Q Methodology: an interesting strategy for concept profile and sensory description of low sodium salted meat

The conceptual representation and sensory profiling of low sodium salted meat containing different flavor enhancers (n = 9) were investigated using the Q methodology. Seventy consumers performed a Q-sorting task having in mind the health concept, using a hedonic test and sensory description of the samples. Regular sodium salted meats were associated to the health concept and were characterized by as too much salt, fatty, salty taste, strange taste, and high blood pressure, while the low-sodium samples were associated with good appearance, metallic taste, and healthy. The Health questionnaire showed it is a valorization of food with improved sensory characteristics in addition and the importance of physical and emotional health. Our findings suggested the Q methodology can be an interesting tool for meat processors, together with the traditional sensory test with consumers, to obtain more consistent and complementary information about meat products16

Cheese. What is its contribution to the sodium intake of brazilians?

The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake66848

Cheese. What Is Its Contribution To The Sodium Intake Of Brazilians?

The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30. g) of cheese versus that present in 100. g of product (p>. 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400. mg Na/100. g of product. 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Young adults' understanding of nutritional information presented on food labels is inadequate (2010) Appetite, 58, pp. 531-534Shrestha, S., Grieder, J.A., McMahon, D.J., Nummer, B.A., Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C (2011) Journal of Dairy Science, 94, pp. 4329-4335Tanase, C.M., Griffin, P., Koski, K.G., Cooper, M.J., Cockell, K.A., Sodium and potassium in composite food samples from the Canadian total diet study (2011) Journal of Food Composition and Analysis, 24, pp. 237-243Van Dender, A.G.F., Spadoti, L.M., Zacarchenco, P.B., Trento, F.K.H.S., Alves, A.T.S., Mendes, T.Q., Ormenese, R.C.S.C., Yotsuyanagi, K., Optimisation of the manufacturing of processed cheese without added fat and reduced sodium (2010) Australian Journal of Dairy Technology, 65, pp. 217-221Review and updating of current WHO recommendations on salt/sodium and potassium consumption (2011), p. 8. , World Health Organization , Geneva, SwitzerlandWyness, L.A., Butriss, J.L., Stanner, S.A., Reducing the population's sodium intake. The UK Food Standards Agency's salt reduction programme (2012) Public Health Nutrition, 15, pp. 254-26

Consumer Perception Of Probiotic Yogurt: Performance Of Check All That Apply (cata), Projective Mapping, Sorting And Intensity Scale

The performance of check-all-that-apply (CATA), projective mapping, sorting and intensity scales was assessed for determining consumer perception of probiotic yogurts, two prototypes added with glucose oxidase, a potential oxygen scavenger and 04 commercial brands available in the Brazilian market. Each sensory methodology was tested by administrating the tests to 30 regular consumers of the product. Napping and CATA did not provide adequate discrimination of the samples while better results were noted for sorting and intensity scales, separating the yogurts containing glucose oxidase from the commercial probiotic yogurt. Sensory methodologies using consumer responses present potential options for the characterization of food matrices with multiple sensory sensations, such as probiotic yogurt. © 2013 Elsevier Ltd.541601610Allgeyer, L.C., Miller, M.J., Lee, S.-Y., Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics (2010) Journal of Dairy Science, 93, pp. 4471-4479Annuziata, A., Vecchio, R., Consumer perception of functional foods: A conjoint analysis with probiotic (2013) Food Quality and Preference, 28, pp. 348-355Antmann, G., Ares, G., Varela, P., Salvador, A., Coste, B., Fiszman, S.M., Consumer's creaminess concept perception: A cross cultural study in three Spanish-speaking countries (2011) Journal of Texture Studies, 42, pp. 50-60Ares, G., Barreiro, C., Deliza, R., Gimenez, A., Gámbaro, Application of check all that apply question to the development of chocolate milk desserts (2010) Journal of Sensory Studies, 25, pp. 67-86Ares, G., Budelli, E., Bruzzone, F., Gímenez, A., Lema, P., Consumers' texture perception of milk desserts: Relation with rheological measurements (2011) Journal of Texture Studies, 43, pp. 203-213Ares, G., Deliza, R., Barreiro, C., Giménez, A., Gámbaro, A., Comparison of two sensory profiling techniques based on consumer perception (2010) Food Quality and Preference, 21, pp. 417-426Ares, G., Giménez, A., Barreiro, C., Gámbaro, A., Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques (2010) Food Quality and Preference, 21, pp. 286-294Ares, G., Varela, P., Rado, G., Gimenez, A., Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks (2011) International Journal of Food Science and Technology, 46, pp. 1600-1608Ares, G., Varela, P., Rado, G., Giménez, A., Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping (2011) Food Quality and Preference, 22, pp. 581-591Bruzzone, F., Ares, G., Giménez, A., Consumers' texture perception of milk desserts II - Comparison with trained assessors' data (2012) Journal of Texture Studies, 43, pp. 214-226Bruzzone, F., Ares, G., Giménez, A., Temporal aspects of yoghurt texture perception (2013) International Dairy Journal, 29, pp. 124-134Cadena, R.S., Cruz, A.G., Faria, J.A.F., Bolini, H.M.A., Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping (2012) Journal of Dairy Science, 95, pp. 4842-4850Carrillo, E., Varela, P., Fiszman, S., Packaging information as a modulator of consumers' perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests (2012) Food Quality and Preference, 25, pp. 105-115Carrillo, E., Varela, P., Fiszman, S., Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits (2012) Food Research International, 48, pp. 209-216Chollet, S., Lelièvre, Abdi, H., Valentin, D., Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask (2011) Food Quality and Preference, 22, pp. 507-520Courcoux, P., Qannari, E.M., Taylor, Y., Buck, D., Greenhoff, K., Taxonomic free sorting (2012) Food Quality and Preference, 23, pp. 30-35Cruz, A.G., Cadena, R.S., Faria, J.A.F., Bolini, H.M.A., Dantas, C., Ferreira, M.M.C., PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt (2012) Food Research International, 41, pp. 211-215Cruz, A.G., Cadena, R.S., Faria, J.A.F., Oliveira, C.A.F., Cavalcanti, R.N., Bolini, M.H.A., Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011) International Journal of Dairy Technology, 64, pp. 549-556Cruz, A.G., Castro, W.F., Faria, J.A.F., Bogusz, S., Granato, D., Celeguini, R.M.S., Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt (2012) LWT - Food Science and Technology, 47, pp. 512-515Cruz, A.G., Castro, W.F., Faria, J.A.F., Bolini, H.M.A., Celeguini, R.M.S., Raices, R.S.L., Stability of probiotic stirred yogurt added with glucose oxidase in different packaging materials along the refrigerated storage (2013) Food Research International, 51, pp. 723-728Cruz, A.G., Castro, W.F., Faria, J.A.F., Lollo, P.C.B., Amaya-Farfan, J., Freitas, M.Q., Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds (2012) Journal of Dairy Science, 95, pp. 2261-2269Cruz, A.G., Cavalcanti, R.N., Guerreiro, L.M.R., Sant'Ana, A.S., Nogueira, L.C., Oliveira, C.A.F., Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology (2013) Journal of Food Engineering, 114, pp. 323-330Cruz, A.G., Faria, J.A.F., Walter, E.H.M., Andrade, R.R., Walter, E.H.M., Cavalcante, R.N., Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology (2010) Journal of Dairy Science, 93, pp. 5059-5068Dehlholm, C., Brockhoff, P.B., Meinert, L., Aaslyng, M.D., Bredie, W.L.P., Rapid descriptive sensory methods - Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling (2012) Food Quality and Preference, 26, pp. 267-277Dooley, L., Lee, Y.-S., Meullenet, J.-F., The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping (2010) Food Quality and Preference, 21, pp. 394-401Ferdouse, R., Rouhi, M., Mohammadi, M., Mortazavian, A.M., Khosravi-Darani, K., Rad, A.H., Evaluation of probiotic survivability in yogurt exposed to cold chain interruption (2013) Iranian Journal of Pharmaceutical Research, 12, pp. 139-144Galmarini, M.V., Symoneaux, R., Chollet, S., Zamora, M.C., Understanding apple consumers' expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study (2013) Appetite, 62, pp. 27-33Gomes, A.A., Cruz, A.G., Cadena, R.S., Faria, J.A.F., Carvalho, C.C., Lollo, P.C., Effect of the inoculation level of L. acidophilus in probiotic cheese on the physicochemical features and sensory performance towards commercial cheeses (2011) Journal of Dairy Science, 94, pp. 4777-7786Gonzalez, N.J., Adhikari, K., Sancho-Madriz, M.F., Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics (2011) LWT - Food Science and Technology, 44, pp. 158-163Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Faria, J.A.F., Shah, N.P., Probiotic dairy products as functional foods (2010) Comprehensive Reviews in Food Science and Food Safety, 9, pp. 455-470Hough, G., Ferraris, D., Free listing: A method to gain initial insight of a food category (2010) Food Quality and Preference, 21, pp. 295-301Huertas, R.A.P., Yogurt en la salud humana (2012) Revista Lasallista de Investigacion, 9, pp. 162-177Kennedy, J., Evaluation of replicated projective mapping of granola bars (2010) Journal of Sensory Studies, 25, pp. 672-684Kennedy, J., Heymann, H., Projective mapping and descriptive analysis of milk and dark chocolate (2009) Journal of Sensory Studies, 24, pp. 220-233Kim, Y.-K., Jombart, L., Valentin, D., Kin, K.-O., A cross cultural study using napping: Do Korean and French consumers perceive various green tea products differently (2013) Food Research International, 53, pp. 534-542Lado, J., Vicente, E., Manzzioni, A., Ares, G., Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program (2010) Journal of the Science of Food and Agriculture, 90, pp. 2268-2275Lawless, H.T., Heymann, H., (2010) Sensory evaluation of food. Principles and practices, , Springer, New YorkLawrence, G., Symoneaux, R., Maitre, I., Brossaud, F., Maestrojuan, M., Mehinagic, E., Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context (2013) Food Quality and Preference, 30, pp. 145-155Lee, Y., Findlay, C., Meullenet, J.-F., Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices (2013) International Journal of Food Science and Technology, 48, pp. 215-219Lelièvre, M., Sylvie Chollet, S., Abdi, H., Valentin, D., What is the validity of the sorting task for describing beers? A study using trained and untrained assessors (2008) Food Quality and Preference, 19, pp. 697-703Libertino, L., Ferraris, D., Orsonio, M.M.L., Hough, G., Analysis of data from a free-listing study of menus by different income-level populations (2012) Food Quality and Preference, 24, pp. 269-275Louw, L., Malherbe, S., Naes, T., Lambrechts, M., Van Rensburg, P., Nieuwoudt, H., Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products (2013) Food Quality and Preference, 30, pp. 192-201Lucey, J.A., Cultured dairy products: An overview of their gelation and texture properties (1998) International Journal of Dairy Technology, 57, pp. 77-84MacFie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests (1989) Journal of Sensory Studies, 4, pp. 129-148Moraes, P.C.B.T., Bollini, H.M.A., Perfil sensorial de iogurtes comerciais sabor morango nas versões tradicional e light (2010) Brazilian Journal of Food Technology, 13, pp. 112-119Moussaoui, K.A., Varela, P., Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis (2010) Food Quality and Preference, 21, pp. 1088-1099Nestrud, M.A., Lawless, H.T., Perceptual mapping of apples and cheeses using projective mapping and sorting (2010) Journal of Sensory Studies, 25, pp. 390-405Parente, M.E., Ares, G., Manzoni, A.V., Applicatin of two consumer profiling techniques to cosmetic emulsions (2010) Journal of Sensory Studies, 25, pp. 685-705Parente, M.E., Manzoni, A.V., Ares, G., External preference mapping of commercial antiaging creams based on consumers' responses to a check-all-that-apply question (2011) Journal of Sensory Studies, 26, pp. 158-166Saint-Eve, A., Lévy, C., Martin, N., Souchon, I., Influence of proteins on the perception of flavored stirred yogurts (2006) Journal of Dairy Science, 89, pp. 922-933Sinopolli, D.A., Lawless, H.T., Taste properties of potassium chloride alone and in mixtures using sodium chloride using a check-all-that-apply method (2012) Journal of Food Science, 77, pp. 319-322Symoneaux, R., Galmarini, M.V., Mehinagic, E., Comment analysis of consumer's likes and dislikes as an alternative tool to preference mapping. A case study on apples (2012) Food Quality and Preference, 24, pp. 59-66Valentin, D., Chollet, S., Lelievre, M., Abdi, H., Quick and dirty but still pretty good: A review of new descriptive methods in food science (2012) International Journal of Food Science and Technology, 47, pp. 1563-1578Varela, P., Ares, G., Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization (2012) Food Research International, 48, pp. 893-908Varela, P., Ares, G., Gimenez, A., Gambaro, A., Influence of brand information on consumers' expectations and liking of powdered drinks in central location tests (2010) Food Quality and Preference, 21, pp. 873-880Veinand, B., Godefroy, C., Adam, C., Delarue, J., Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers (2011) Food Quality and Preference, 22, pp. 474-485Veramendi, M., Herencia, P., Ares, G., Perfume odor categorization: To what extent trained assessors and consumers agree? (2013) Journal of Sensory Studies, 28, pp. 76-89Vidal, L., Barreiro, C., Gómez, B., Ares, G., Gimenez, A., Influence of information on consumers' evaluations using check-all-that-apply questions and sorting: A case study with milk desserts (2013) Journal of Sensory Studies, 28, pp. 125-13

Impact of probiotics and prebiotics on food texture

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer's acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products33384

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

The conceptual representation and consumer sensory profiling (100 consumers) of acerola flavored whey beverages manufactured using ohmic heating at different operational conditions were investigated using the Q methodology, having in mind the concept of Innovation with additional hedonic test and sensory description of the samples. In addition, the food technology neophobia questionnaire was also applied. Samples processed by increasing voltage gradient and frequencies presented higher overall liking and where associated to the innovation concept, being associated to typical sensory attributes as sweet taste, acerola color, thinner, refreshing, acerola aroma and acerola taste. Food Neophobia Technology Questionnaire showed that there is a more receptivity of the emerging technologies showing positive aspects regards the environmental and benefits obtained for them. The results of this study are useful to select ohmic heating parameters to be used in acerola flavored whey beverages and to guide dairy processors to build an effective strategy of commercialization of dairy beverages processed by emerging technologies.134CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE APOIO À PESQUISA DO ESTADO DO RIO GRANDE DO NORTE - FAPERNSem informaçãoSem informaçãoSem informaçã

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

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