Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

CNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOThe introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and "light" products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.New products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago,IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations971273447353CNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGIC

Pion and Kaon Vector Form Factors

We develop a unitarity approach to consider the final state interaction corrections to the tree level graphs calculated from Chiral Perturbation Theory ($\chi PT$) allowing the inclusion of explicit resonance fields. The method is discussed considering the coupled channel pion and kaon vector form factors. These form factors are then matched with the one loop $\chi PT$ results. A very good description of experimental data is accomplished for the vector form factors and for the $\pi\pi$ P-wave phase shifts up to $\sqrt{s}\lesssim 1.2$ GeV, beyond which multiparticle states play a non negligible role. In particular the low and resonance energy regions are discussed in detail and for the former a comparison with one and two loop $\chi PT$ is made showing a remarkable coincidence with the two loop $\chi PT$ results.Comment: 20 pages, 7 figs, to appear in Phys. Rev.

Long-term outcome after anterior cervical discectomy without fusion

To retrospectively study the long-term outcome of patients after anterior cervical discectomy without fusion (ACD) compared to results published on the long-term outcome after ACD with fusion (ACDF). We reviewed the charts of all patients receiving ACD surgery between 1985 and 2000 to analyze the direct post-operative results as well as complications of the surgery. Moreover, 102 patients, randomly selected, were interviewed with the neck disability index to study possible persisting complaints up to 18 years after ACD surgery. A total of 551 Patients were identified. Two months post-operative follow up at the outpatient clinic revealed that 90.1% of patients were satisfied with the result of ACD surgery. At the time of the survey, this percentage had dropped to 67.6%. In addition, 20.6% and 11.8% had obtained moderate to severe complaints, respectively, in daily-life activities. Complaints were mainly localized in the neck region and occasionally provoked radiating pain in the arm. On the short term, ACD leads to a satisfied outcome. Over the longer term, patients report increasing complaints. The increase in complaints at the time of the survey may be the result of ongoing degenerative effects. Compared to published data on ACDF, there is no superiority of any fusion technique compared to ACD alone

Multiple time‐intensity analysis: sweetness, bitterness, chocolate flavor and melting rate of chocolate with sucralose, rebaudioside and neotame

The objective of this research was to compare the dynamic sensory profile (multiple time‐intensity analysis) of milk chocolate formulated with different sweeteners. Eight different milk chocolates were formulated as follows: four milk chocolates (sweetened with sucrose, sucralose, rebaudioside and neotame) and four soy‐based chocolates, using soy extract as milk replacement. The multiple time‐intensity analysis tested the following four attributes by evaluating them in separate instances with an intensity reference for each attribute: sweetness, bitterness, chocolate flavor and melting rate. Twelve assessors evaluated the samples with four repetitions according to the time required to evaluate each attribute. The collected curve parameters were statistically analyzed by analysis of variance, Tukey's test and principal components analysis. The samples and attributes were evaluated individually, and their results were simultaneously represented graphically by an overlay of curves to visualize the results. The neotame formulation of milk chocolate and sucralose soy‐based chocolate presented multiple time‐intensity results with parameter curves that were not significantly different (P > 0.05) from those of the sucrose control. The other sweeteners may also be interesting alternatives in product development, especially in chocolate formulation for dietetic purposes291213

<b>DOÇURA IDEAL E ANÃLISE DE ACEITAÇÃO DE SUCO DE ABACAXI CONCENTRADO RECONSTITUÃDOADOÇADO COM DIFERENTES EDULCORANTES E SACAROSE</b>

<p align="justify">Em razão da necessidade de substituição da sacarose por adoçantes não calóricos vem crescendo o interesse no estudo dessas substâncias. Há um grande número de substâncias definidas como adoçantes não calóricos, os fatores individuais destes adoçantes, tais como a intensidade e persistência do gosto doce e a presença ou não do gosto residual, são fundamentais para a aceitação, preferência dos consumidores. O abacaxi, fruta tropical bastante apreciada por seu sabor característico, tem no seu suco reconstituído um alto potencial econômico do mercado nacional e internacional. Foram objetivos do trabalho: Realizar determinação de doçura equivalente, análise de aceitação, determinação da doçura ideal de suco de abacaxi industrializado reconstituído, adoçado com diferentes edulcorantes (ciclamato/sacarina, sucralose, aspartame puro, estévia) e sacarose. Através dos resultados obtidos, foi possível concluir que o método de determinação de equivalência de doçura e o da doçura ideal dos edulcorantes proporcionaram a obtenção de valores diferentes no suco de abacaxi. Observando-se a análise de aceitação vê-se que o suco de abacaxi adoçado com o edulcorante sucralose foi mais aceito que todos os outros edulcorantes e que a própria sacarose. Apenas a amostra adoçada com estévia obteve médias de aceitação na região negativa da escala (abaixo de 4,5).</p&gt