Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses.

The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mechanical and acoustic) and sensory analyses, as well as the correlations between such measurements. Adding milk reduced the force and acoustic properties of the breakfast cereals and affected sensory acceptance, improving or damaging the texture attribute acceptance depending on the product. Regarding sensory and instrumental correlations, the guillotine Blade Set probe stood out for correlations between instrumental and sensory (both descriptive and acceptance) results, followed by the Kramer probe that provided correlations with sensory acceptance. All correlations were positive except for the intensity of adhesiveness, which means that the intensity of adhesiveness was the most critical attribute for the acceptance of breakfast cereals when milk is added. In conclusion, adding milk impacted the texture properties of breakfast cereals and the definition of the best probe to be used depends on the sensory characteristic to be evaluated and, also, on whether milk is added or not.

Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.

An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5' - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.

Honey from Tiúba stingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies.

BACKGROUND: Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees from the Baixada region for comparison, were evaluated regarding viscosity, color, sensory profile and sensory acceptance. RESULTS: The honey from Tiúba was less viscous, with a darker color and lower purity of the color (chroma) in relation to honey from Apis mellifera. The sensory profile firmly differentiates the honeys. The Apis honey was mainly described as opaque, viscous and adhesive. Tiúba honey from the Cerrado region stood out as semi-bright, acid taste, alcoholic, propolis, bitter taste and spicy. Tiúba honey from the Litoral region was characterized by its yellow color, woody odor and medicine flavor. The Tiúba honey from the Baixada region was described as gold colored, fluid and citric. The Tiúba honey from the Cerrado region had similar sensory acceptance to the Apis honey, probably because it was specifically characterized through attributes of odor and flavor. On the contrary, the Tiúba honey from the Litoral and from the Baixada regions was less well accepted. CONCLUSION: The honeys are different regarding their physical and sensory properties, differences that result from the bee species and from the geographical origin of the honey. This study could contribute to the creation of a standard identity and specific quality for Melipona fasciculata honey, also contributing to its production and commercialization not only in Brazil, but also internationally. © 2020 Society of Chemical Industry.

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The probiotic fermented milks were evaluated through a sequence of three acceptance tests (blind test, brand expectation test, probiotic claim test) using the nine-point structured hedonic scale, and through descriptive analysis. Information about brand and probiotic claim had little impact on the overall liking of the commercial probiotic fermented milks. The knowledge about the brand enhanced the overall liking only for one product, as well reduced the risk relative of two products of receiving scores under five at the nine-point hedonic scale. Information about probiotic claim only reduced the relative risk for one product. On the other hand, the sensory profile influenced the overall liking of the probiotic fermented milks. The product A, described by visual viscosity, oral viscosity and sweet taste, and the products B and C, described by cream color, acid odor and acid taste, had similar overall liking, while the product D had lower overall liking and it was not described by any attribute. Therefore, we conclude that brand and probiotic claim (non-sensory factors) are essential to study and understand the consumer behavior on food, but the intrinsic sensory characteristics are more relevant to commercial probiotic fermented milks in specific, and fundamental to overall liking of these products.

Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk). All materials were submitted to rheological analysis, analysis on texture analyzer, and descriptive sensory analysis. All techniques of measurement discriminated the texture of samples. The visual viscosity, defined as a sensory attribute evaluated by visual observation, was negatively correlated to apparent viscosity measured through rheological analysis with shear rate at 10 s-1 . Oral viscosity and body (both defined as sensory attributes evaluated by oral perception) were positively correlated with areas from graphs obtained in the texture analyzer, and with apparent viscosity measured through rheological analysis at shear rate of 10 s-1 , although positive strong correlation was also found between body and apparent viscosity at higher shear rates (50 and 100 s-1 ). The strong correlations enable application of these instrumental tests as indicators of the sensory texture of liquid and semisolid materials. PRACTICAL APPLICATIONS: Texture has a minor importance to liquid and semisolid materials in comparison to meat and crunchy products. However, the relevance of texture to these kinds of products has growing up recently. Therefore, measuring and understanding viscosity of liquid and semisolid materials, using different ways of evaluation, brings relevant information to the area. Moreover, establishing correlations between instrumental and sensory analyses may indicate which instrumental analysis and which analysis condition would be more adequate to correlate with sensory perception of texture, allowing a convergence for future studies and for discussion of results.

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

BACKGROUND: A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. RESULTS: Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. CONCLUSION: The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry.

Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil / Características microbiológicas e físico-químicas de méis de abelha Melipona fasciculata produzidos em duas regiões do Brasil

ABSTRACT: The honey from Tiúba bees (Melipona fasciculata) is commercially important in the Brazilian state of Maranhão. However, the absence of any specific legislation for this kind of honey is an obstacle to its increased production and commercialization. Determining the microbiological and physical-chemical characteristics of different Tiúba honey can inform the elaboration of specific legislation. Thus, honey samples from two Water Catchment Areas in Maranhão (Munim and Pericumã, sample size 20 for each) were collected and submitted for microbiological analysis (total coliforms, thermotolerant coliforms, molds and yeasts, Clostridium sulfite reducers and Salmonella sp.) and physical-chemical analysis (moisture content, reducing and non-reducing sugars, insoluble and soluble solids, ash content, acidity and pH). Most of honeys sampled were suitable for human consumption, except for one sample from Pericumã. Honeys from the two water catchment areas presented differences in some physicochemical characteristics, which can be attributed to the botanic, soil and climatic diversity of the two areas. Still, these Tiúba honey samples did not fall within the Brazilian legislation for Apis mellifera honey for some of the physical-chemical characteristics, and so is not properly regulated, thus reinforcing the need for specific legislation for this type of honey.

RESUMO: O mel de Tiúba (Melipona fasciculata) tem importância comercial na região do estado do Maranhão, no entanto a ausência de uma legislação específica para este mel entrava a ampliação de sua produção e comercialização. Dessa forma, faz-se necessário determinar as características microbiológicas e físico-químicas de méis de Tiúba, com o objetivo de fornecer subsídios para a elaboração de uma legislação específica. Assim, amostras de méis provenientes de duas bacias hidrográficas do Maranhão (Munim n = 20, e Pericumã n = 20) foram coletadas e submetidas às análises microbiológicas (coliformes totais, coliformes termotolerantes, bolores e leveduras, Clostridium sulfito redutores e Salmonella sp.) e físico-químicas (umidade, açúcares redutores e não redutores, sólidos insolúveis e solúveis, cinzas, acidez e pH). A maioria dos méis apresentou-se adequado microbiologicamente ao consumo humano, exceto uma amostra de mel proveniente de Pericumã. Os méis provenientes das duas bacias hidrográficas apresentaram diferenças em algumas características físico-químicas, o que pode ser atribuído à diversidade botânica, edáfica (solo) e climática das duas bacias. Ainda, os méis de Tiúba não se adequaram à legislação brasileira de Apis mellifera para algumas características físico-químicas, o que não permite sua regulamentação e, assim, reforça a necessidade de legislação específica para este tipo de mel.

Determinação da doçura ideal em néctar de mamão adicionado de açúcar / Determination of ideal sweetness in nectar of papaya with sugar

O mamão é um fruto cuja polpa possui características sensoriais, químicas e digestivas atrativas, apresentando alta produção no país. Apesar disso, o néctar desse fruto é pouco difundido no mercado. Assim, o presente trabalho objetivou elaborar néctares de mamão com diferentes teores de açúcar, visando a adequar a doçura ideal em açúcar para esse produto. Foram elaboradas quatro formulações de néctar de mamão, com as mesmas proporções de polpa e água, e com concentrações de açúcar a 6, 8, 10 e 12%. Cem julgadores não treinados participaram do teste afetivo de aceitação por meio da escala do ideal com nove categorias, variando de "extremamente menos doce que o ideal" a "extremamente mais doce que o ideal". Houve um aumento no percentual para a categoria "doçura ideal", conforme aumento da concentração de açúcar de 6 para 12%. Foi verificada também uma predominância na frequência de respostas para as categorias "menos doce que o ideal", para o néctar com 6% de açúcar, e para as categorias "mais doce que o ideal", para o néctar com 12% de açúcar. Para a obtenção de um néctar de mamão com "doçura ideal", a concentração de açúcar deve ser de 10,4%.

Papaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study aimed to develop nectars of papaya with different sugar contents to adjust the sweetness to sugar ideal for this product. Four formulations of nectar of papaya were prepared with the same proportions of pulp and water, and sugar concentrations at 6, 8, 10 and 12%. One hundred untrained panelists participated to the affective test of acceptance by the just-about-right scale with nine categories, ranging from "extremely less sweet than ideal" to "extremely sweeter than ideal". There was an increase in the percentage for the "ideal sweetness" as sugar concentration increased from 6 to 12%. There was also verified a predominance in the frequency of responses for the categories "less sweet than ideal" to nectar of papaya with 6% sugar and for the categories "sweeter than ideal" to nectar of papaya with 12% sugar. The sugar concentration must be 10.4% to obtain nectar papaya with "ideal sweetness".

Avaliação das características físico-químicas e microbiológicas dos componentes fibrosos obtidos da moagem úmida de grãos de milho / Physical-chemical and microbiological characteristics of fibrous components obtained from corn wet milling

As fibras são materiais não digeríveis pelo organismo humano e insolúveis em condições específicas. A fibra do milho tem sido utilizada como componente alternativo para enriquecer produtos alimentícios destinados ao consumo humano, com o intuito de agregar valor a esse coproduto. No presente estudo foram determinadas as características químicas e as frações componentes de fibras de milho, extraídas por moagem úmida, em laboratório (FLab), e moagem semiúmida, em processo industrial (FInd); neste último produto foi realizada análise microbiológica. A composição das fibras diferiu estatisticamente entre ambas as amostras (p < 0,05) quanto aos teores de umidade, cinzas, lipídeos, proteínas, fibra alimentar insolúvel, fibra em detergente neutro (FDN), fibra em detergente ácido (FDA), celulose e lignina. A amostra FInd demonstrou parâmetros microbiológicos em conformidade com as especificações adequadas para o consumo. As fibras de milho estudadas podem contribuir efetivamente para o aumento do aporte de fibras na dieta alimentar. Em vista da fibra obtida pelo FInd ter demonstrado parâmetros microbiológicos em conformidade com as especificações para alimentos, esse componente poderá ser incorporado na formulação de produtos alimentícios.

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe. The addition of raw rumen protein decreased the acceptability of pork sausage aroma and flavor, but improved kibbe appearance, texture and overall acceptability. The addition of extruded rumen protein reduced the acceptability of chicken hamburger texture, but improved pork sausage flavor. Replacement of soy protein by bovine rumen protein is feasible based upon sensory results, but depended upon its form and the type of meat product to which it was added.