Effect of temperature on viscoelastic properties of semisolid dairy desserts

The “natillas”, semisolid dairy dessert of wide consumption in Spain, is composed of milk, starch, hydrocolloids, sugars, colorants and aromas. The particular characteristics of some ingredients, like fat content of milk, type of starch, and/or type and concentration of hydrocolloids, and their crossed interactions, will be reflected in notable differences in their rheological and sensory properties. Little information is available on the differences to be found in commercial samples of this type of dairy desserts [1]. The rheological properties of this type of products, are due to a biphasic structure defined by the characteristics of the dispersed phase (starch granules) and by the viscosity of the dispersing phase [2]. The effects of starch content on the viscoelasticity of similar products (Dutch “vla” model systems) have been recently reported [3]. The objectives of this work are to characterise the viscoelastic properties of commercial samples of Spanish “natillas” and to study the effect of the consumption temperatures (5 and 25ºC) on them.MCyT Proyecto AGL 2000-159

Functional role of starch and kappa-carrageenan on the rheology and flavour of a custard dessert (COST 921 recipe)

Flavour release and perception are complex processes in which different physico-chemical and physiological phenomena may be involved 1. Whereas flavour release is mainly governed by chemical and/or physical interactions between flavour compounds and the food matrix 2, perception is strongly influenced by physiological factors like mouth volume, saliva flow rate and air flow rate through the mouth and nose 3. In the framework of COST 921 action, the main objective of this work was to study the influence of composition on the rheology and on the intensity of sweetness and strawberry aroma of some custard model systems with reference to the COST 921 formulation.MCyT Project AGL 2003-005

Influencia de la Inulina en la viscoelasticidad y en la textura de natillas de vainilla

En la formulación de alimentos funcionales, la sustitución de ingredientes o la adición de determinados componentes, puede modificar su composición y estructura y dar lugar a variaciones en su calidad sensorial. La inulina es un fructooligosacárido no digestible que aporta al hombre no sólo los beneficios inherentes a su condición de fibra dietética, sino también, los derivados de su carácter prebiótico (Roberfroid and Slavin, 2000). Aunque se utiliza como sustituto de la grasa en la formulación de algunos productos lácteos (Schaller-Povolny et al., 1999, Staffolo et al., 2004), existe muy poca información sobre sus características quimicofísicas y sobre la incidencia que su interacción con otros ingredientes alimentarios puede tener en la calidad final del producto. El objetivo de este trabajo fue obtener una información preliminar sobre la influencia que la adición de inulina podría tener en el comportamiento reológico y en la consistencia perceptible de sistemas modelo de postres lácteos gelificados.Proyecto AGL2003-0052 del MCYT. Brenntag. CHR Hansen S.A. Lucta S.A

Effect of milk fat content on the flour behaviour of custard desserts

The “natillas”, semisolid dairy dessert of wide consumption in Spain, are composed of milk, starch, hydrocolloids, sugars, colorants and aromas. Wide information can be found in the literature on the rheological behaviour of water-starch pastes (1,2) as well as on the effects produced on this behaviour by substituting milk instead of water in starch dispersions (3). However, only a few papers deal with the rheological characterisation of commercial dairy desserts (4), or their corresponding model systems (5). The diverse types and concentrations of starches present in the commercial products and the differences in milk fat content might be responsible in great part for the differences in rheological behaviour of these systems

Understanding consumers´ underlying motives for purchasing cheese with health benefits = Respuesta de los consumidores uruguayos a quesos con beneficios nutricionales

En Uruguay, el sector lácteo es el que más se ha expandido con la introducción de productos funcionales. El queso es un producto lácteo ampliamente consumido y también es una alternativa interesante para desarrollar productos saludables. Para esto, es importante identifcar qué benefcios para la salud son los que más le interesan a los consumidores. Este trabajo tuvo como objetivo estudiar y explicar la respuesta de los consumidores uruguayos a quesos con diferentes características nutricionales. Se aplicó la técnica de escalamiento (“laddering”) para comprender los motivos subyacentes de los consumidores para comprar o no comprar queso con diferentes declaraciones de propiedades saludables. De acuerdo a los resultados, los consumidores esperan que a través del consumo de quesos con determinada funcionalidad, logren verse más atractivos y alcancen una mejor calidad de vida. Las principales razones dadas por los consumidores para no comprar queso con beneficios para la salud son la falta de placer al consumirlos y la desconfianza en el supuesto beneficio para la salud

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

[EN] Sandwiches are the most common "casual-food" consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches' appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers' perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.García-Segovia, P.; Pagán Moreno, MJ.; Tárrega, A.; Martínez-Monzó, J. (2021). Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods. 10(5):1-14. https://doi.org/10.3390/foods10051102S11410

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English.Díez-Sánchez, E.; Llorca Martínez, ME.; Tárrega, A.; Fiszman, S.; Hernando Hernando, MI. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology. 127:1-8. https://doi.org/10.1016/j.lwt.2020.109378S18127Bellido, G. G., Scanlon, M. 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Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract

The pomegranate (Punica granatum L.) fruit has a long history of human consumption and possesses notable antioxidant and cardiovascular properties. This work evaluated the feasibility to provide a new functional beverage based on a dealcoholized red wine matrix supplemented by a pomegranate extract. The potential bioactive compounds in the pomegranate extract, punicalagin A and B and ellagic acid, were analyzed during the downstream process in order to evaluate the functional dose in the final beverage. The addition of pomegranate extract to the dealcoholized red wine resulted in a product with more intense yeast odor, acidity, yeast flavor, and astringency and with a less intense berry flavor. Consumer acceptance of the product was also investigated and the results revealed the existence of a niche of consumers willing to consume dealcoholized wine enriched with pomegranate extract. After tasting, 50% and 40% of those consumers initially interested by this product concept declared to be interested to purchase the control sample and the functional beverage, respectively. The daily consumption of two servings of 250 mL of this new pomegranate-enriched dealcoholized wine provides 82 mg of total ellagitannins, corresponding to the sum of punicalagin A and B and ellagic acid