Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties.

The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m-1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237-315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.

Synthesis and characterization of supermacroporous cryogel with immobilized p-aminobenzenesulfonamide as affinity ligand for the purification of lactoperoxidase from whey.

This study proposed the development of a monolithic supermacroporous affinity column for direct capture of lactoperoxidase, a glycoprotein present in milk, whey, and colostrum, with several applications due to its wide antimicrobial activity. A poly(acrylamide)-based cryogel was produced by radical co-polymerization of monomers in frozen aqueous solution and activated with p-aminobenzenesulfonamide as a ligand for specific interaction with the lactoperoxidase. The axial liquid dispersion coefficients at different liquid flow rates were determined by measuring residence time distributions using the tracer pulse-response method. The axial dispersion coefficient was low and the height equivalent to theoretical plate was not dependent on the flow velocity. The adsorptive capacity of affinity cryogel was studied as a function of flow velocity and the best condition was 0.9 cm/min. The response surface methodology was applied to optimize the capture of the enzyme, as a function of pH and salt concentration. Higher purification factor value was found at a salt concentration of 80 mmol/L and pH of 8.0 (p < 0.05). There was no influence of the variables under study on the yield (p > 0.05). The results indicated that affinity cryogel is a promising chromatography support for the use in high-throughput one-step purification of lactoperoxidase from whey.

New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic.

The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.

Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.

Red beetroot (Beta vulgaris L.) is a great source of betalains. The main betalains are the betacyanins, responsible for the purple color, and betaxanthins, which present a brownish color. These pigments can present antioxidant activity and are very unstable under certain conditions, such as temperature, extreme ranges of pH, and exposure to light. The aim of this work was to obtain beetroot extract (BE) via ultrasound and transform it into nanoparticles by using polyethylene glycol (PBE) and polyethylene glycol with low molecular weight chitosan (PCBE) as dispersants. The stability of the main betalains in the nanodispersions and the effects of the nanodispersions on the color and rheological properties of commercial Greek yogurt were evaluated. Compared to pristine BE, PCBE nanoparticles presented increased stability for the main betalains in acidic conditions (pH 3.0 and 5.0) of 56% and 22%, respectively. Both PBE and PCBE showed enhanced relative thermal stability compared to pristine BE. Furthermore, PCBE improved commercial Greek yogurt's rheological properties and color parameters. PCBE nanodispersions can be successfully applied as a color additive to commercial Greek yogurt.

Extraction, purification by cation exchange supermacroporous cryogel and physico-chemical characterization of γ-conglutin from lupin seeds (Lupinus albus L.).

This study focused on the extraction, purification, and physicochemical characterization of γ-conglutin, a protein present in lupin seeds with properties of reducing blood glucose levels. Total protein was extracted with an alkaline-saline solvent, followed by isoelectric precipitation. Chromatographic purification of the precipitated fraction was performed using a cation exchange supermacroporous cryogel column. Electrophoresis of the eluted fraction from chromatography presented a single band of ∼48 kDa under non-reducing conditions (two bands of ∼30 and ∼17 kDa, under reducing conditions) confirming the success of the purification protocol. Liquid chromatography-tandem mass spectrometry analysis confirmed the identity of the protein as γ-conglutin. The purified γ-conglutin had an isoelectric point of 7.51, ß-sheets prevailing as a secondary structure, and denaturation temperature close to 68°C. The outcome of this work showed that γ-conglutin was obtained with a high degree of purity. The proposed purification protocol is simple and can be easily scaled up.

Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.

The line scale is widely used in different lengths to quantify the intensity of descriptors in sensory evaluation. Since studies related to its size are still limited the objective was to determine what variables of descriptive sensory evaluation can be influenced when different scale length is considered in two different methods: Optimized Descriptive Profile (ODP) (low degree of training) and Conventional Profile (CP) (high degree of training). Five chocolate samples were evaluated by two panels, one using the 9 cm and the other using the 15 cm line scale. The panels performed the sensory analysis using the ODP and after the CP method. The following criteria were investigated: interaction between sample and evaluator, discriminative capacity, repeatability of results, and frequency of score use on the unstructured scale. The influence of scale length on sensory responses was similar in the two methods (ODP and CP). When comparing the two scales in both methods, it was observed that the 15 cm scale resulted in an improvement in discriminative capacity, reduction of interaction and the evaluators tended to distribute their ratings more evenly across this scale length. The repeatability of results showed a slight tendency to be better on the 9 cm scale.

Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides.

This article presents a study of the interfacial properties of oil-in-water emulsions containing sugar esters and polysaccharides. Sucrose fatty acid esters were synthesized using immobilized Candida antarctica lipase B. A yield of 53.4% was obtained using 2-methyl-2-butanol and 1:3 M ratio of sucrose:stearic acid. Equilibrium surface tension was 45 mN/m and low critical micellar concentration (CMC) value was obtained (ca. 10 mg/mL), characteristic of non-ionic surfactant. The interfacial properties of mixtures of sucrose esters and polysaccharides, at the oil-water interface were determined using a pendant drop tensiometer. Addition of polysaccharides increased the interfacial tension. Studies of interfacial viscoelasticity showed that the films were predominantly elastic. The presence of polysaccharides in emulsions resulted in flocculated droplets. All the emulsions presented great stability along 28 days with no creaming formation.

Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol.

The surface properties and foaming of ovalbumin and guar gum aqueous solutions was investigated in the presence of sucrose or sorbitol. All solutions had a broad particle size distribution (395.60 at 1137.50 nm). Higher ovalbumin concentrations had lower equilibrium surface tension and higher absolute values of the zeta potential, regardless the presence of sucrose or sorbitol. Mixtures containing ovalbumin and guar gum resulted in a predominantly elastic character of the air-water interface probably due to the formation of a complex (hydrogen bonding and/or hydrophobic interactions) between ovalbumin and guar gum. Besides, the increase in guar gum concentration enhanced the elasticity of the surface film. Higher concentrations of both polymers were required to provide higher kinetic stability to the system, although the increase in guar gum concentration reduced foam capacity due to the increase in the apparent viscosity. Foams formed in the presence of sucrose or sorbitol showed similar half-lives.

Influence of package and health-related claims on perception and sensory acceptability of snack bars.

Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.

Development of an affinity cryogel for one step purification of lysozyme from chicken egg white.

In this study, a supermacroporous polyacrylamide cryogel was produced by cryo-polymerization and activated with Tris(hydroxymethyl)aminomethane (Tris-cryogel) to be applied as an affinity ligand for a one step purification of lysozyme (LYZ), directly from chicken egg white (EW). The Tris-cryogel presented interconnected pores with size varying in the range of 20-80µm and swelling capacity of 19.6±0.9g/g. The axial dispersion of the Tris-cryogel was analyzed at different flow velocities and mobile phase viscosities. It was verified that higher viscosity resulted in a higher degree of dispersion, causing the HETP values to increase from 0.04cm to 0.8cm. Adsorption isotherms were measured at 15°C and 35°C at pH 7.5. A Langmuir model was fitted to the equilibrium data, with a maximum adsorptive capacity of 285mg/g at 15°C and 363mg/g at 35°C. Thermodynamic analysis based on the Van't Hoff relationship showed that the process was spontaneous and enthalpically driven. Lysozyme was purified directly from egg white in a one step purification process at different pH values (7.5, 8.5 and 9.5). Independent of the pH, the specificity of Tris-cryogel for lysozyme adsorption was confirmed. At pH 7.5, yield and purification fold were higher (30% and 45). In addition, the effect of the dilution rate on egg white and flow velocity were also analyzed and it was shown that flow velocity did not affected purification and column efficiency, and that diluting the egg white increased yield to 70% with a purification fold of 23. Results show Tris-cryogel is a promising matrix for use in high throughput purification of lysozyme from egg white.

Bebida eletrolítica a base de permeado da ultrafiltração de leite: avaliação física, química e microbiológica durante o armazenamento / Milk ultrafiltration permeate-based electrolyte drink: physical, chemical and microbiological assessment during storage

Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais.

This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals.

Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold.

The existing methodologies for determining thresholds generate unreliable estimates of the point at which the intensity of a stimulus begins to compromise acceptance or result in sensory rejection of a product. Thus, a new methodology was proposed for determination of two new sensory thresholds: the compromised acceptance threshold (CAT) and the rejection threshold (RT). In this new methodology, increasing or decreasing series of stimulus intensity are measured together with a standard stimulus (control sample) by means of acceptance tests. In the present study, the CAT and RT were determined for sucrose concentrations in grape nectar, demonstrating that when reducing the sucrose concentration of grape nectar form 9.00% (w/v) to 6.87% there begins to occur impairment of product acceptance (CAT), and when reducing the sucrose concentration from 9.00% to 3.83% there begins to occur sensory rejection (RT) of the product. When compared to existing threshold determination methodologies, the proposed methodology permitted for calculating, with greater reliability, the points at which compromise of acceptance (CAT) and sensory rejection (RT) of the product begin to occur. In addition to the case study presented, the proposed methodology has a wide range of applications in science and in the food, cosmetic and pharmaceutical industries.

Consumer attitude regarding products containing probiotics / Atitude do consumidor em relação a produtos contendo probióticos

This study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products. Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive however it was verified that there is a need to develop more explanatory labels, clearly stating the information allowed by Brazilian legislation, as well as strengthen campaigns to promote the benefits of consuming probiotic to the consumer.

Neste trabalho, buscou-se verificar a atitude de consumidores da cidade de Viçosa-MG em relação a produtos contendo probióticos, por meio de um questionário validado para tal fim. Um total de 352 indivíduos respondeu aos questionários que, além dos itens de atitude, também avaliou questões de saúde dos consumidores, aceitação e frequência de consumo desses produtos. A validação interna valeu-se do coeficiente de Cronbach para medir a confiabilidade da escala de atitude. Para analisar o perfil desses consumidores, foi utilizada a estatística descritiva. Os resultados indicaram baixo consumo de produtos contendo probióticos pelos entrevistados. Foi obtida uma escala de atitude confiável (alfa = 0,70). De uma forma geral, a atitude dos entrevistados foi positiva, porém, verificou-se a necessidade de se desenvolver rótulos mais explicativos, expondo de forma clara as informações permitidas pela legislação brasileira, assim como reforçar as campanhas publicitárias que divulguem os benefícios do consumo de probióticos ao consumidor.

Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale / Translation and validation to portuguese language of food technology neophobia scale

As indústrias de alimentos vêm inovando e desenvolvendo novos produtos e processamentos, e os consumidores estão mais conscientes e preocupados em relação às novas tecnologias alimentares, o que pode influenciar a aceitação dos alimentos. Nesse contexto, objetivou-se disponibilizar para a língua portuguesa o questionário originalmente desenvolvido em inglês que avalia a neofobia em relação à tecnologia de alimentos, denominado Food Technology Neophobia Scale (FNTS). O instrumento original composto por treze afirmações foi inicialmente traduzido para o português por três indivíduos bilíngues, de forma independente; na sequência, as versões em português foram traduzidas novamente para o inglês por outros três indivíduos bilíngues, também de forma independente. Procedeu-se então à análise das versões e ajustes para se obter uma única versão em português com equivalência conceitual e linguística, a qual recebeu o nome de Escala de Neofobia em relação à Tecnologia de Alimentos. As versões original e traduzida foram aplicadas a 30 indivíduos bilíngues para avaliação da confiabilidade e reprodutibilidade do questionário. Os resultados obtidos demonstraram que a tradução do instrumento foi adequada e confiável, podendo, portanto, ser empregada em estudos com consumidores brasileiros.

The food industries have been innovating and developing new products and processes.Consumers are aware and well concerned about new food technologies, which can influence food acceptance . In this context, the objective was to provide a portuguese version of the questionnaire developed in English to evaluate neophobia for food technology called Food Technology Neophobia Scale (FNTS). The original instrument consists of thirteen items and was initially translated into Portuguese by three bilingual individuals independently. Following the Portuguese versions were translated back into English by three other bilingual individuals, also independently. Analysis of versions and adjustments were performed to obtain a single version in Portuguese with linguistic and conceptual equivalence, which was called "Escala de Neofobia em relação à Tecnologia de Alimentos". The original and translated versions were applied to 30 bilingual individuals to evaluate the reliability and reproducibility of the questionnaire. The results showed that the translation of the instrument was adequate and reliable, therefore can be used in studies with Brazilian consumers.

Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile.

The optimized descriptive profile (ODP) is a new descriptive methodology which proposes an optimized sample evaluation by no trained assessors. To permit that assessors with a low degree of training quantitatively evaluate samples consistently, this method proposes the presentation of reference materials ("weak" and "strong") together with all set of samples at the time of evaluation. The attribute-by-attribute protocol is recommended on the ODP technique to allow for comparison among the samples and avoid fatigue, since only one attribute is evaluated at a time. Simultaneous presentation of the samples, together with the reference materials, is the "key point" of the ODP, and therefore the number of samples may be a limiting factor in this technique. The purpose of the present study is to determine if the balanced incomplete block design (BIBD), used in descriptive techniques traditionally, may be an alternative for data collection on this specific methodology, the optimized descriptive profile (ODP). The BIB design does not allow for comparison among all samples together, but only among a fraction of them. Therefore an assessment of the data quality obtained through this design is necessary to increase the applicability of the ODP. In this experiment a specific set of grape juice formulations was used, which presented variations in pulp and sugar contents. Sensory evaluation was conducted with two independent panels, where each panel evaluated the samples using the ODP protocol in a specific design. Thus, one panel evaluated the samples using the balanced complete blocks design (BCBD) and the other panel the balanced incomplete blocks design (BIBD). The data obtained by the two designs were compared in relation to analysis of variation, F-test power and regression models. Data obtained by the ODP conducted in the BIBD was very similar to that of the ODP in the BCBD. In the ANOVA, the formulations differed (p<0.05) in relation to all attributes, showing a test power (1 - ß) greater than 0.95. The regression models obtained in the different designs indicated overlapping of the confidence intervals (CI 95%). Therefore, the BIBD presents itself as an alternative for data collection in the ODP without loss in quality of the results.

Concentrado proteico do soro melhora a qualidade sensorial de sobremesa láctea diet / Whey protein concentrate improves the sensory quality of free-fat dairy desserts

Alimentos isentos ou de baixo nível de gordura constituem um desafio para a indústria de alimentos. Nesse contexto, este trabalho teve como objetivo estudar o efeito da adição de concentrado proteico de soro (CPS) nas características sensoriais e aceitabilidade de sobremesas lácteas sem gordura. Quatro formulações foram desenvolvidas com diferentes concentrações de CPS (0%, 1,5%, 3,0% e 4,5% m v-1) e caracterizadas sensorialmente por meio da Análise Descritiva. A aceitabilidade das formulações foi avaliada por 94 consumidores que utilizaram escala hedônica de nove pontos. As sobremesas foram caracterizadas por oito atributos sensoriais: cor, firmeza, resistência ao corte, brilho, consistência, gomosidade, aroma e sabor de baunilha. As formulações contendo 3,0 e 4,5% de CPS apresentaram maior intensidade de todos os atributos sensoriais. A adição de CPS foi efetiva na composição da textura das sobremesas lácteas diet, além de realçar a cor, sabor e aroma do produto. As formulações contendo 1,5 e 3,0% de CPS foram as mais aceitas, evidenciando que a utilização do CPS nessas concentrações favoreceu a aceitabilidade do produto, proporcionando características sensoriais agradáveis aos consumidores.

Foods free or low-fat constituted are a challenge for the food industry. Thus, the objective of this research was to study the effect of the addition of whey protein concentrate (WPC) in the sensory profile and acceptability of dairy desserts free-fat. Four formulations had been developed with different WPC concentrations (0%, 1.5%, 3.0% or 4.5%, mass%) and sensory characterized by Descriptive Analysis. The acceptability of the formulations was evaluated by 94 consumers who had used the nine-point hedonic scale. Dairy desserts were characterized by eight sensory attributes: color, firmness, resistance to cut, brightness, thickness, gumminess, aroma and vanilla flavor. The formulations containing 3.0 and 4.5% of WPC presented greater intensity of all the attributes. The addition of WPC was effective in the composition of the texture of free-fat dairy desserts and enhances color, flavor and aroma of the product. The formulations with 1.5 and 3.0% WPC had been most accepted, showing that the use of WPC in these concentrations favored the acceptability of the product, providing pleasant sensory characteristics to consumers.

Development and validation of the high performance liquid chromatography-ion exclusion method for detection of lactic acid in milk.

The present work reports the development and validation of an analytical method for lactic acid quantification in milk by ion exclusion-HPLC with UV detection. This method showed good precision (variation coefficient <7.0%) and good accuracy (97.6-99.6%). Calibration curves were linear (R(2)>0.996) at the tested range of 5.0-25.0mmolL(-1); and the detection and quantification limits were 0.5 and 1.0mmolL(-1), respectively. Analysis of lactic acid in fermented milk (FM) or NaOH neutralised fermented milk (FNM) was performed using samples obtained during 9h of fermentation. An ANOVA analysis combined with the Tukey test was used to show that the method was insensitive to the differences between FM and FNM. The proposed method therefore proved to be a useful quality control tool in laboratories because it was able to determine milk acidity even in adulterated samples.

Concentrado proteico do soro e yacon agregam valor nutricional e sensorial em iogurte diet / Whey protein concentrate and yacon enhance the nutritional and sensory values in diet yogurt

Neste estudo, foram analisadas a composição química e a aceitabilidade de iogurte diet em que foram acrescentados concentrado proteico do soro de leite (CPS) e diferentes concentrações de doce de yacon (DY). Foram desenvolvidas quatro formulações de iogurtes utilizando-se leite parcialmente desnatado,1,5% de CPS, 1,1% de edulcorante, 1,0% de essência de salada de fruta e concentrações de 8%, 15% e 25%de DY. A composição centesimal das quatro formulações foi analisada segundo os critérios da legislação brasileira. A aceitabilidade das amostras foi avaliada por 82 consumidores e examinadas por meio de análise de regressão, com ajustamento de um modelo de regressão e mapa de preferência interno. Os teores de proteínas em todas as formulações mostraram valores adequados conforme previsto na legislação brasileira. As formulações apresentaram valores abaixo de 2,9 g . 100 g-1 nos teores de lipídios, sendo classificadas como produtos parcialmente desnatados. Quanto maior a adição de doce de yacon, maior foi a aceitação do iogurte pelos consumidores. Desta forma, os iogurtes desenvolvidos atendem às exigências do mercado consumidor atual, que deseja produtos com boa qualidade sensorial e nutricional, capazes de agregar vantagens de alimentos funcionais e trazer benefícios à saúde.

Teor de gordura e de água: fatores determinantes na textura e na aceitabilidade de requeijão light / Fat and moisture contents: determining factors on the light processed cheese texture and acceptability

Neste trabalho, foi avaliada a influência dos teores de gordura e água na textura e na aceitação de requeijão light adicionado de concentrado proteico de soro, determinando-se os teores de gordura, água, proteína, carboidratos, cinzas e extrato seco desengordurado (ESD). As formulações foram analisadas instrumentalmente por meio da análise do perfil de textura, e a aceitabilidade sensorial foi avaliada por100 consumidores. Os resultados foram examinados por meio da análise de variância, ajuste de modelos de regressão e mapa de preferência interno. O modelo de regressão linear de primeiro grau apresentou melhor ajuste aos dados em nível de 10% de probabilidade. Os constituintes gordura e água contribuíram inversamente para a intensidade das propriedades de textura. Os requeijões originados de diferentes combinações de proporção de gordura e água, com ESD de aproximadamente 19,30%, apresentaram intensidades intermediárias de textura e obtiveram melhor aceitação pelos consumidores; e este evento indicou que o equilíbrio no ESD otimizou a aceitabilidade sensorial. Este estudo evidencia que a redução de gordura em requeijão deve ser aliada ao aumento do teor de água, para que a indústria possa oferecer diversidade de produtos que atendam às expectativas dos consumidores e ainda por menor custo de produção.

Otimização da aceitabilidade sensorial de requeijão cremoso light / Optimization of the sensory acceptability of light cream cheesecurd

O requeijão cremoso é um tipo de queijo fundido originalmente brasileiro, fabricado em todo território nacional com algumas variações de tecnologia. Este é um dos principais tipos de queijos produzido e consumido no Brasil e apresenta como característica o elevado teor de gordura. Por outro lado, a gordura apresenta papel fundamental na aparência, sabor e textura de requeijão, portanto desenvolver um produto light com qualidade sensorial semelhante à versão tradicional é um grande desafio à indústria de alimentos. Nesse contexto, o objetivo deste trabalho foi avaliar a composição química e a aceitabilidade sensorial de requeijão cremoso light, com diferentes níveis de redução de gordura, em relação à textura e impressão global. O experimento seguiu um delineamento de superfície de resposta, o Delineamento Composto Central Rotacional (DCCR) com dois fatores (gordura e umidade). A aceitabilidade sensorial foi avaliada por 100 consumidores, utilizando a escala hedônica de nove pontos. Os resultados obtidos demonstraram que os requeijões com diferentes níveis de redução de gordura apresentaram aceitabilidade sensorial semelhante quando combinados a um aumento proporcional do teor de umidade. Os produtos que apresentaram extrato seco desengordurado (ESD) de aproximadamente 19,3 por cento, originados de diferentes combinações entre gordura e umidade, foram os que apresentaram melhor aceitação por parte dos consumidores, demonstrando a importância do ESD na aceitabilidade sensorial.

Cream cheesecurd is a type of processed cheese, originally Brazilian, produced throughout the entire Brazilian territory with some technological variations. This is one of the main types of cheese produced and consumed in Brazil and it is known for presenting an elevated fat content. On the other hand, the fat plays a fundamental role in appearance, flavor and texture of cheese, then developing a light product with sensory quality similar to the traditional version is a major challenge to food industry. In this context, the objective of this study was to evaluate the chemical composition and sensory acceptability of light cream cheesecurd with different levels of fat reduction for texture and overall impression. The experiment followed a design of response surface, the Central Composite Rotatable Design (CCRD) with two factors (fat and moisture). The sensory acceptability was evaluated by 100 consumers, by the hedonic scale of nine points. The results showed that the cheesecurds with different levels of fat reduction had similar sensory acceptability when combined with a proportional increase in moisture content. The products that presented dry defatted extract (DDE) of approximately 19.3 percent, originated from different combinations of fat and moisture, were those with better acceptance by consumers, demonstrating the importance of DDE in sensory acceptance.