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.
•CATA, sorting, napping and intensity scales to characterize probiotic yogurts•Sorting and intensity scales presented similar results.•Prototype yogurts presented red points, acid taste, bitter taste and viscous.
Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A ...technological alternative to reduce the sodium content in foods is to replace NaCl with KCl and the addition of flavor enhancers. The present study aimed to combine quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) to assess the sensory profile of reduced-sodium probiotic prato cheese with the addition of flavor enhancers. Five formulations of probiotic prato cheese were manufactured using 1% (wt/wt) salt as follows: C1 (100% NaCl), C2 (50:50 NaCl:KCl), C3 (50:50 NaCl:KCl + 1% arginine), C4 (50:50 NaCl:KCl + 1% yeast extract), and C5 (50:50 NaCl:KCl + 1% oregano extract). Both methods indicated that the addition of flavor enhancers modified the sensory profile of the reduced-sodium probiotic prato cheese. The QDA revealed that flavor enhancers—in particular, yeast and oregano extract—increased the saltiness of samples C4 and C5, respectively, and that the other flavor enhancer, arginine (sample C3), most modified the attributes of prato cheese. The TDS dominance curves revealed that the addition of yeast extract (sample C4) had a positive effect on cheese flavor because it minimized the bitter taste perception resulting from the addition of potassium chloride. Overall, QDA and TDS used together provided interesting insights for establishing the sensory profile of reduced-sodium probiotic prato cheese.
•Low sodium probiotic Minas cheese added with arginine.•Suitable probiotic survival and gastrointestinal resistance.•Elevated short and medium chain fatty acids levels.•Improved flavor and overall ...acceptance.
The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological (Lactococcus lactis and Lactobacillus acidophilus counts, and functionality of the prebiotics L. acidophilus), physicochemical (pH, proteolysis, organic acids, fatty acids, and volatile profiles), rheological (uniaxial compression) and sensory (hedonic test with 100 consumers) characterizations were carried out. The sodium reduction and addition of arginine did not constitute a hurdle to lactic and probiotic bacteria survival, with presented values of about 9logCFU/g, ranging from 7.11 to 9.21logCFU/g, respectively. In addition, lower pH values, higher proteolysis, and a decrease in toughness, elasticity and firmness were observed, as well as an increase in lactic, citric, and acetic acid contents. In contrast, no change was observed in the fatty acid profile. With respect to the sensory acceptance, the probiotic low-sodium Minas cheese presented scores above 6.00 (liked slightly) for the attributes flavor and overall acceptance. The addition of arginine can be a potential alternative for the development of probiotic dairy products with reduced sodium content.
The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health is dependent on the type of probiotic ...culture used and the dairy product consumed. This study evaluated the effect of different probiotic-enriched dairy matrices (Minas Frescal cheese, Prato cheese, and whey dairy beverage) containing Lactobacillus casei on in vitro and in vivo anti-hyperglycemic activity. For this purpose, in vitro anti-hyperglycemic activity was determined by the inhibition of α-glucosidase and α-amylase activities, and a human study was performed with healthy individuals (n = 15, consumption of bread as a control; bread + Minas Frescal cheese; bread + Prato cheese; bread + dairy beverage) to assess the effects of different probiotic foods on postprandial glycemia. In vitro data showed that Prato cheese presented the highest lipid (36.9 g/100 g) and protein (26.5 g/100 g) contents as well as the highest α-amylase (60.7%) and α-glucosidase (52.6%) inhibition. The consumption of Prato cheese resulted in a lesser increase in blood glucose level (13 mg/dL) compared with the consumption of bread alone (19 mg/dL), Minas Frescal cheese (20 mg/dL), and whey dairy beverage (30 mg/dL), with glycemic indices similar to that observed for the control. The present results demonstrated a good correlation between in vitro and in vivo data, in which the type of dairy matrix affects the anti-hyperglycemic activity. It is concluded that the consumption of probiotic Prato cheese can contribute to the reduction of postprandial glycemia in healthy individuals.
We investigated the performance of multidimensional alignment analysis and multidimensional scaling on phi coefficient values to evaluate check-all-that-apply questionnaire data. We evaluated 6 dairy ...foods belonging to the category of requeijão cremoso processed cheese (traditional, with starch, or with starch and vegetable fat). We obtained sensory descriptors using trained assessors in descriptive analysis for comparison. A check-all-that-apply questionnaire used with 121 consumers (77 women and 44 men; 18 to 57 yr old) proved to be a suitable alternative for sensory profiling, providing descriptions similar to descriptive analysis and discriminating between products. Multidimensional alignment analysis and multidimensional scaling were efficient and logical approaches for obtaining a deeper understanding of the data, allowing us to clarify the relationships between sensory descriptors and products and contribute to optimizing the different formulations of requeijão cremoso.
In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria (Lactobacillus casei ...Zhang) were produced by enzymatic coagulation and direct acidification and were subjected to physicochemical (pH, proteolysis, lactic acid, and acetic acid), microbiological (probiotic and lactic bacteria counts), and rheological analyses (uniaxial compression and creep test), instrumental color determination (luminosity, yellow intensity, and red intensity) and sensory acceptance test. The addition of L. casei Zhang resulted in low pH values and high proteolysis indexes during storage (from 5.38 to 4.94 and 0.470 to 0.702, respectively). Additionally, the cheese protocol was not a hurdle for growth of L. casei Zhang, as the population reached 8.16 and 9.02 log cfu/g by means of the direct acidification and enzymatic coagulation protocol, respectively, after 21d of refrigerated storage. The rheology data showed that all samples presented a more viscous-like behavior, which rigidity tended to decrease during storage and lower luminosity values were also observed. Increased consumer acceptance was observed for the control sample produced by direct acidification (7.8), whereas the cheeses containing L. casei Zhang presented lower values for all sensory attributes, especially flavor and overall liking (5.37 and 4.61 for enzymatic coagulation and 5.57 and 4.72 for direct acidification, respectively). Overall, the addition of L. casei Zhang led to changes in all parameters and affected negatively the sensory acceptance. The optimization of L. casei Zhang dosage during the manufacturing of probiotic Minas Frescal cheese should be performed.
This study was aimed at developing a new functional fermented beverage manufactured with semi-skimmed sheep milk and strawberry pulp (Fragaria × ananassa Duch.) and commercial prebiotic ingredients. ...We also compared the performance of the yogurt starter cultures and a Lactobacillus plantarum strain (CECT_8328) with potential probiotic properties. We assessed the nutritional profile, bioactivity compounds, viability of lactic acid bacteria during storage, and survival of L. plantarum after in vitro simulated digestion during the storage period. The lactic acid bacteria were viable throughout the storage period, but only L. plantarum maintained good viability after simulated digestion. Nevertheless, neither inulin nor potato starch increased bacterial viability. The fermented semi-skimmed sheep milk strawberry beverages we developed are good sources of minerals and proteins.
•Requeijão cremoso processed cheese manufactured with galactooligossacharide.•Absence of effect at pH values and gross composition.•Increased the consistency index, pseudoplastic and solid-like ...behavior.•GOS addition proportionate opposites effects on T2,1and T2,2 values.•Increased GOS addition enhanced the aroma and flavor.
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4g/100g) improved the softness and spreadability (decrease of G′, G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option.
We evaluated the performance of check-all-that-apply (CATA) questions and intensity scales to describe Minas Frescal cheese and its reformulation based on consumers' perceptions. Ten commercial ...samples with different formulations (full-fat, low-fat, or low-lactose) were evaluated by 200 consumers divided equally into 2 groups: 1 evaluated samples and described their ideal cheese using intensity scales and 1 did the same using CATA questions. Both methodologies provided similar information about the sensory characteristics of the Minas Frescal cheeses, the description of the ideal product, and directions for product reformulation. The ideal Minas Frescal cheese was characterized by high moisture, intense white color, homogeneous mass, typical Minas Frescal cheese aroma and flavor, softness, and juiciness. For the intensity scales, the recommendation was to increase the typical aroma and flavor, salty taste, and juiciness, and to decrease the bitter flavor; for the CATA questions, only increasing the typical Minas Frescal cheese flavor was important for all classes of cheeses. Even for a heterogeneous product with no defined manufacturing protocol, both methodologies presented satisfactory results that should be considered for use by cheese producers and the dairy industry.
The goal of this study was to evaluate the effect of garlic extract obtained by pressurized liquid extraction (PLE) when compared to conventional garlic products (fresh, powder, commercial oil) added ...in low cost and low sodium frankfurters (50% NaCl substituted by KCl and CaCl2) on the physicochemical and microbiological properties during shelf-life. The highest allicin content was detected in the PLE extract, followed by fresh garlic and garlic powder. Fresh garlic behaved as potential antioxidants and antimicrobials against spoilage bacteria during shelf life. The overall acceptability of the frankfurters containing commercial garlic oil (F3) showed the worst score when compared to the control formulation. The use of the PLE extract has shown to be an antioxidant on typical reduced sodium emulsified meat products formulations.
•Pressurized liquid extraction of garlic promoted the highest allicin content.•PLE extract behaved as potential antioxidant in low sodium frankfurters•Fresh garlic had high performance as an antimicrobial in low sodium frankfurters.
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