In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts ...and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption.
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•Each component contributes to the ice cream (IC) texture via complex interactions within the mouth.•The impact of sensations over the IC consumption time was investigated.•Hydrocolloids (Hs) modulate the perception of iciness and coldness.•Hs make it possible to formulate ice creams with an early perception of creaminess.•Creaminess drives consumer liking for IC, while ice crystals provide a negative sensation.
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to ...set quality objectives. This study explores different aspects that help to explain blood vs. blond orange consumption: availability and consumption habit, satisfaction attributes, facilitators and consumption barriers, consumption contexts, expectations and purchase intention. The study was conducted in China, Mexico, Spain and Italy, where citrus fruit consumers were invited to respond an online questionnaire. Our results revealed Italy as the country with the highest availability and consumption of blood oranges, followed by China, Mexico and Spain. “Liking” and “healthy properties” were the most important reasons for consumption irrespectively of orange type, but certain differences among countries were detected in secondary reasons. In all the countries, “juicy” was the most relevant attribute for consumer satisfaction, followed by flavour/taste attributes. “Aromatic” and “unfibrous” were substantial requirements for Italians and Chinese, while Spaniards attached importance to the blood oranges colour. Regarding consumption contexts, “eat with salt or chilly powder” was specific for Mexico, while “to improve health”, “as a gift” or “at a restaurant” were contexts mainly cited in China. Despite taste preferences for other fruit being the main consumption barrier in all the countries for both orange types, the relevance of other barriers depended on culture and orange type. Mexican participants seemed to take a more neophobic attitude to blood oranges, while “inconvenient” was reported as a barrier for consuming blond ones in Spain and China. We conclude that blond and blood oranges can co-exist on markets at a high consumption rate, as in Italy. Specific interventions are needed in other countries because consumer attitudes to oranges, mainly blood ones, depend on culture.
The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was ...possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream.
The thermal properties of low fat, and low fat and sugar ice cream formulations, in which agave fructans were used as a sugar and fat, were evaluated by Modulated Differential Scanning Calorimetry. ...Approximately 3.0 g/100 mL of agave fructans promoted a positive effect on thermal properties for both types of formulation, showing a significantly lower (P < 0.05) fraction of frozen water. The highest concentration of agave fructans resulted in the highest percentage of non-frozen water (P < 0.05). The addition of agave fructans led to a significantly higher (P < 0.05) glass transition temperature. Glass transition incited a change in heat capacity as moisture and agave fructans increased. Agave fructans had the ability to reduce the number and formation of ice crystals, and hence the melting temperature of ice cream. The samples with longer melting time resulted in a reduction of energy, showing low enthalpy values. The quantity of agave fructans used as fat and sugar replacer affected the infrared spectroscopy spectra, and led to an increase in the magnitude of the bands, especially in the O-H group that corresponds to polymeric hydrogen bonding between agave fructans and water.
•Reduction of sugar and fat in ice cream had an effect on the ice water formation.•Agave fructans reduced the ice amount and free water.•The increases of agave fructans improved thermal properties in ice cream.
Exposure to organophosphate pesticides (OP) has been associated with the inhibition of cholinesterase enzymatic activity, such as butyrylcholinesterase (BuChE). Changes in BuChE activity have been ...associated with obesity, diabetes, hyperthyroidism, and metabolic syndrome. However, few studies have evaluated the effects of pesticides on both BuChE and lipid parameters. The aim of this study was to evaluate lipid parameters in urban sprayers and their association with BuChE activity. An analytical cross-sectional study was conducted in workers exposed to pesticides. The pesticide exposures were evaluated by the measurement of urinary dialkylphosphates. BuChE activity was determined spectrophotometrically in serum, and biochemical parameters were determined at a certified laboratory. Information regarding general characteristics, lifestyle, and other aspects was obtained from a structured questionnaire. The results showed variations in glucose, cholesterol, albumin, atherogenic index, creatinine, LDL, VLDL, triglycerides, and total lipids according to the level of exposure to pesticides in individuals with overweight and obesity. Furthermore, positive correlations between BuChE activity and lipid parameters were observed; these effects were associated with the body mass index. More studies are needed in human population to better elucidate the role of BuChE in lipid metabolism.
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