Minimally processed fruits are an alternative to dairy products to deliver probiotics. Bio-protection against several factors that affect their viability has been proposed in the food industry. In ...this study, probiotic Lactobacillus rhamnosus CECT 8361 was added to alginate-based coatings enriched with inulin and oligofructose and applied on fresh-blueberries. Probiotic viability, microbiological, physicochemical and sensory quality parameters of blueberries were monitored during 21 days of refrigerated storage. Also, L. rhamnosus CECT 8361 was tested for its antagonistic effect against inoculated Listeria innocua and E. coli O157:H7.
Advantageously, prebiotic compounds allowed improving probiotic viability with counts above 6.2 log CFU/g for the entire period. Native microbiota counts remained under safe levels. Overall visual quality, odor and flavor were acceptable up to day 14 of storage. Regarding antimicrobial activity, L. rhamnosus CECT 8361 was able to reduce L. innocua counts by 1.7 log in inoculated blueberries. These results encourage further implementation of new fruit-based foods with multifunctional properties.
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•Functional blueberries were developed by probiotic coating application.•Prebiotic addition allows maintaining L. rhamnosus counts above 6 log CFU/g until 21 days.•The coating enriched with L. rhamnosus showed a significative antilisterial effect.•Sensory and quality attributes remained acceptable until the end of storage.
Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and ...psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal.
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•Psyllium addition improves dough consistency and gluten-free bread texture.•Chickpea flour increases protein, fiber, and resistant starch contents of products.•Replacing rice with chickpea decreased glycemic and increased satiety indexes.•Combining chickpea flour and psyllium improves gluten-free bread acceptability.•Combining chickpea and psyllium is recommended for making healthier and tastier bread.
This research evaluated the effects of product familiarity on the sensory acceptability and physiological responses of consumers toward different food stimuli using two populations (Asian vs. ...Western). Two studies were conducted: (1) an online questionnaire and (2) a tasting session. For (1), n = 102 (60% Asians and 40% Westerners) evaluated 31 food items visually for familiarity and liking whereas for (2), participants (n = 60; 48% Asians and 52% Westerners) evaluated 10 different foods (tortoise jelly, chili slices, beef jerky, dried tofu, Vegemite®, durian cake, octopus chips, chocolate, corn chips, and wasabi coated peas) by tasting for familiarity and liking (visual/aroma/taste/texture/overall). A novel Android® app (Bio-sensory App) was used to capture sensory and non-invasive physiological responses (temperature, heart rate and facial expressions) of consumers. In (1), Asian and Western participants differed in their familiarity scores, visual liking ratings, and the selection of emotion terms for the stimuli. In (2), cultural differences affected familiarity and the liking scores of appearance, aroma, taste and texture of the products. While food stimuli marginally affected the physiological responses of consumers for both cultures, Asian participants elicited higher temperature values compared to those of Westerners. Both studies (1 and 2) showed that familiarity of food products was positively associated to sensory liking for both cultural groups. These findings are useful to understand consumers acceptability based on both sensory and physiological responses.
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•Asians and Westerners differed in their familiarity scores and visual liking of foods.•Asians expressed neutral to negative emotions toward familiar foods.•Western participants expressed positive emotions toward familiar foods.•Cultural differences and familiarity affected the liking of the tasted products.•Asians elicited higher temperature values when tasting than Westerners.
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•Artisanal tomato sauces were prepared with green banana biomass (GBB)•GBB acts as an acidity regulator in tomato sauce.•A thickening effect was observed with 20% GBB.•High GBB ...concentrations reduced color and appearance acceptability.•The results indicate that whole GBB has great potential as a natural food additive.
This study aimed to prepare artisanal tomato sauce (TSC, control) containing 10% (TS10) or 20% (TS20) of whole green banana biomass (GBB). Tomato sauce formulations were evaluated for storage stability, sensory acceptability, and color and sensory parameters correlations. Data were subjected to Analysis of Variance, followed by the comparison of means by Tukey's test (p < 0.05 and p < 0.01). Correspondence analysis was used to assess the responses to a Check-All-That-Apply questionnaire. A significant effect was observed (p > 0.05) for the interaction between storage time and GBB addition on all physicochemical parameters. GBB reduced titratable acidity and total soluble solids (p < 0.05), possibly because of its high content of complex carbohydrates. All tomato sauce formulations had adequate microbiological quality for human consumption after preparation. Sauce consistency increased with increasing GBB concentrations, improving the sensory acceptance of this attribute. All formulations achieved the minimum threshold for overall acceptability (70%). A thickening effect was observed with the addition of 20% GBB, resulting in significantly (p < 0.05) higher body, higher consistency, and reduced syneresis. TS20 was described as firm, very consistent, light orange in color, and very smooth. The results support the potential of whole GBB as a natural food additive.
•We studied the effect of Lactobacilli on sensory and profiles of watermelon juices.•WJ fermented by P. pentosaceus and L. brevis were most liked by consumers.•Overall liking was related to ...watermelon flavor, color, sweet and natural taste.•Alcohols, ketones, and monoterpenes increased but aldehydes and alkanes decreased.•The sensory profile of the juices was associated with their volatile compounds.
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas Chromatography-Mass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with ‘watermelon-flavor’, ‘natural taste’, ‘sweet’ and ‘watermelon-color’ while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as ‘sour’, ‘bitter’, ’off-flavor’, ‘aftertaste’ and ‘intense-flavor’. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.
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•Amaranth, buckwheat, and quinoa flours were used in gluten-free bread formulations.•Three simplex-centroid designs were used to study the effects of each pseudocereal.•Pseudocereals ...and rice flour blends improve bread physical and sensory properties.•Correlations between dough Mixolab parameters and bread quality shown.•Promising instrumental predictors of the sensory quality of gluten-free bread.
This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth – AF, buckwheat – BF, and quinoa – QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.
Muffin is a product that highly appreciated by consumers and one of the main ingredients
of muffin production is butter which contains high cholesterol and saturated fat. However,
in recent years, ...consumers’ demand increases for healthier ingredient and similar taste to
the origin. Therefore, this study was carried out to evaluate the physical properties and
sensory acceptability of butter replacement with pumpkin puree on basic muffin
ingredient. Muffin formulations of three were formulated to replace butter with pumpkin
puree at concentrations: 20% (Formulation A), 25% (Formulation B); and 30%
(Formulation C). A muffin formulated with butter was served as a control. All muffins
were analysed for muffin’s height, texture profiles, colour, and consumer acceptability.
Results found that replacement of pumpkin puree in muffin formulations increased
(P>0.05) muffin height. Replacement of pumpkin puree in muffin formulations (from
30% to 20%) was also significantly increased (P<0.05) hardness and chewiness of muffins
as compared to control muffin. However, the cohesiveness of muffins was not differed
(P>0.05) among all formulations. Analysis of colour found that lightness (L*) of pumpkin
puree muffins significantly decreased (P<0.05) as compared to control muffin when the
amount of pumpkin puree was increased in muffin formulations (from 20% to 30%).
However, replacement of pumpkin puree in muffin formulations increased (P>0.05) a*
(green to red) and b* (blue to yellow) values of muffins. In the assessment of pumpkin
puree muffin acceptability, Hedonic test obtained that consumers preferred muffin with
30% of pureed pumpkin replacement with control muffin in all attributes (colour, aroma,
texture, taste, and overall acceptance) and comparable (P>0.05) with control muffin. Thus,
these findings suggested that 30% pumpkin puree was feasible to be used as butter
replacer in muffin formulation.
Snack bars can be made from plantain flour, processed with and without peeling combined with fermentation and nonfermentation process as one of sustainable food innovation. This studied aimed to ...utilize peeled and unpeeled Nangka plantain processed with fermentation and non-fermentation on snack bar products and examined the effect on macro and micronutrient content and sensory acceptability. The snack bar was made from peeled and unfermented plantain flour (SB_TK), peeled and fermented plantain flour (SB_TKF), unpeeled and unfermented plantain flour (SB_K), and peeled and fermented plantain flour (SB_KF)The results showed that based on effectiveness index, the best snack bar was made from peeled and unfermented banana flour. This snack bar has 4.66% moisture content, 2.42% ash content, 6.37% protein content, 23.91% fat content, 62.67% carbohydrate content, 5.48% dietary fiber, and 28.39% total sugar, with micronutrients of K, Ca, Na, P, Vit A, Vit D, and Se respectively 304.10 (mg/100g); 111.92 (mg/100g); 425.18 (mg/100g); 270.14 (mg/100g); 97.36 (μg/100 g); 26.22 (μg/100 g); 13.86(μg/100 g). All snack bar has sensory acceptability that was not significantly different.
he chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In ...chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.
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•Participants successfully differentiated the affective images based on elicited emotions.•Novel reliable remote method to assess consumers biometrics and acceptability of ...food.•Effective system to couple with machine learning for artificial intelligence applications in the food industry.
The social isolation settings derived from the COVID-19 pandemic affected the standard sensory evaluation techniques used in the food and beverage industry. This situation forced companies and researchers to assess other options to continue conducting these tests in remote contactless locations. This study aimed to evaluate two sets of samples (i) six images from Geneva affective picture database (GAPED) and (ii) six videos of beer pouring using traditional self-reported sensory data and emotional response from consumers biometrics. Specifically, four research questions (RQ) arouse from this study: RQ1: are there significant differences between GAPED images and beers in unconscious and self-reported responses from consumers?, RQ2: are there any correlations between subconscious and self-reported responses from consumers when assessing beer?, RQ3: can consumers differentiate positive, neutral and negative images based on subconscious and self-reported responses?, RQ4: are there any relationships between subconscious and self-reported responses when assessing GAPED images and beers, and how are samples associated with variables? A total of 113 Mexican beer consumers participated in the virtual sensory session using an online videoconference software to record videos of participants during the session. Results showed there were significant differences (p < 0.05) between samples, especially for self-reported responses (RQ1), and several correlations between variables, such as positive correlations between the perceived quality of beers and happy emoji (r = 0.84), and negative correlation with confused emoji (r = −0.97; RQ2). Besides, using the proposed methods, consumers were able to correctly differentiate through elicited emotions the positive, neutral and negative GAPED images (RQ3). Regarding RQ4, several relationships were found between variables in both GAPED images and beers; however, it was found that different emotions were elicited depending of the stimuli used. The proposed method showed to be a reliable and practical option to conduct visual and potentially tasting sensory tests in isolation and recruit participants from different countries without travelling to collect their responses.
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