Ranking descriptive analysis in the sensory characterization of strawberry flavored diet yogurt enriched with whey protein concentrate

This study evaluated the sensory characteristics of diet strawberry flavored yogurt enriched with whey protein concentrate (WPC). Three formulations containing 0,5%, 1% and 1.5% of WPC (F2, F3 and F4 in order of increasing concentration) and a controlled formulation without the addition of WCP (F1) were developed and evaluated by Ranking Descriptive Analysis. Twenty selected and trained panelists evaluated the samples characterized by attributes: pink color, viscosity, characteristic aroma of strawberry yogurt, characteristic flavor of strawberry yogurt, sweet taste, sour taste and consistency. The formulations differed significantly (p < 0.05) in the attributes sweet taste and consistency. Samples F3 and F4 showed greater consistency confirming the efficiency of the WPC in increasing the consistency.31366166

Methodology for the determination of cocoa butter replacements in chocolate by triacylglycerol GC analysis

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Influence of temperature and water and fat contents on the thermophysical properties of milk

Heat capacity, thermal conductivity, and density of whole milk, skimmed milk, and partially skimmed milk were determined at concentrations varying from (72.0 to 92.0) mass % water content and from (0.1 to 7.8) mass % fat content, at temperatures ranging from (275.15 to 344.15) K. Heat capacity and thermal conductivity varied from (3.4 to 4.1) J(.)g(-) K-1.(-1) and from (0.5 to 0.6) W(.)m(-1) K-1.(-1), respectively. Density varied from (1011.8 to 1049.5) kg(.)m(-3). Polynomial functions were used to model the dependence of the properties upon the studied variables. A linear relationship was obtained for all the properties. In the tested range, water content exhibited a greater influence on the properties, while fat content showed a smaller influence

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)To successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product. PRACTICAL APPLICATIONS This study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low-calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.343163170Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Effects of coating on the acceptability of baby-carrots

Carrots of the variety Indiana-F1 were processed in the premises of 'Mr. Rabbit Farm Ltd' and divided in two lots. where one followed the normal flow of processing for the industry and to the other a coating stage was added, using an aqueous 2% solution of polypeptides. The two lots were stored in upright racks, using two temperatures, 5 degrees C and 10 degrees C, for subsequent sensorial evaluation. The acceptability tests of the 4 samples of baby-carrots were conducted after 1, 5, 9, 13, 17, 21 and 25 days of storage. Each time, from 100 to 125 consumers evaluated the baby-carrots using a 9 point hedonic scale. The evaluations were accomplished in three existing supemarkets in Vicosa. After one day of storage, the spacial separation of the samples suggested the existence of three groups, one formed by samples of baby-carrots without coating at 5 degrees C and coated at 10 degrees C, and the other two comprised baby-carrots coated at 5 degrees C and not coated at 10 degrees C. The consumers' distribution demonstrated that the acceptance was quite homogeneous, indicating there was no definite preference of the consumers for any specific sample. On the 5th to the 25th day, the spacial separation of the samples suggested there were two different groups with relation to their acceptability, one for samples of coated baby-carrots and the other for non-coated, independently of storage temperature. The group formed by samples of coated baby-carrots showed better acceptance to a larger number of consumers. The results indicated the efficiency of the coating in the maintenance of the characteristic colour of the carrot.29359159

Modeling thermal conductivity, specific heat, and density of milk: A neural network approach

The accurate determination of thermophysical properties of milk is very important for design, simulation, optimization, and control of food processing such as evaporation, heat exchanging, spray drying, and so forth. Generally, polynomial methods are used for prediction of these properties based on empirical correlation to experimental data. Artificial neural networks are better Suited for processing noisy and extensive knowledge indexing. This article proposed the application of neural networks for prediction of specific heat, thermal conductivity, and density of milk with temperature ranged from 2.0 to 71.0degreesC, 72.0 to 92.0% of water content (w/w), and 1.350 to 7.822% of fat content (w/w). Artificial neural networks presented a better prediction capability of specific heat, thermal conductivity, and density of milk than polynomial modeling. It showed a reasonable alternative to empirical modeling for thermophysical properties of foods

Farinhas de soja sem lipoxigenase agregam valor sensorial em bolos

Este trabalho teve como objetivo verificar a viabilidade de se adicionar a farinha de soja à de trigo na elaboração de bolos, quantificando a aceitação dos produtos por meio de testes sensoriais afetivos, análise de componentes principais e mapa de preferência interno. Foram avaliadas quatro amostras de bolo com substituição da farinha de trigo por concentrações de 45 e 75% de farinha de soja elaborada com diferentes variedades de soja (convencional e sem lipoxigenase). Os bolos foram avaliados por consumidores, empregando-se uma escala hedônica estruturada de nove pontos. Todas as amostras obtiveram notas acima do ponto de corte (6,0). As amostras elaboradas com farinha de soja de sabor melhorado foram as mais aceitas. Os resultados mostraram que a utilização da farinha de soja em substituição parcial à farinha de trigo é uma alternativa viável, constituindo em fonte agregadora de qualidade nutricional na elaboração de alimentos