Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.

The addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods.

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners.

The aims of this study were (1) to optimize the formulation of a prebiotic chocolate dairy dessert and assess the extent to which sensory properties were affected by adding different concentrations of prebiotics (inulin and fructooligosaccharides) combined with different levels of xanthan and guar gums, and (2) to analyze the ideal and relative sweetness of prebiotic chocolate milk dessert sweetened with different artificial and natural sweeteners. Acceptability was evaluated by 100 consumers using a 9-cm hedonic scale, and the level of sample creaminess was evaluated using a 9-point just-about-right (JAR) scale. Data were subjected to a multivariate regression analysis and fitted to a model provided by response surface methodology. The optimal concentrations were 7.5% (wt/wt) prebiotic and 0.20% (wt/wt) gum (guar and xanthan, in a 2:1 ratio). The ideal sweetness analysis revealed that the ideal concentration of sucrose was 8.13%. The relative sweetness analysis showed that Neotame (NutraSweet Corp., Chicago, IL) had the highest sweetening power compared with the prebiotic chocolate dairy dessert containing 8% sucrose, followed by sucralose, aspartame, and stevia. The study of sweetness in this product is important because consumers desire healthier functional products with no added sugar.

Effects of the sol-gel route on the structural characteristics and antibacterial activity of silica-encapsulated gentamicin.

The effects of sol-gel processes, i.e., acid-catalyzed gelation, base-catalyzed gelation and base-catalyzed precipitation routes, on the encapsulation of gentamicin were investigated. The resulting xerogels were characterized using a series of complementary instrumental techniques, i.e., the adsorption/desorption of nitrogen, small-angle X-ray scattering, Fourier transform infrared spectroscopy, diffuse reflectance spectroscopy, X-ray photoelectron spectroscopy, atomic force microscopy and scanning electron microscopy. The encapsulated gentamicin samples were tested against a series of Gram-positive and Gram-negative bacterial strains. The best antimicrobial activity was observed with the encapsulated gentamicin that was prepared via the precipitation route, even in comparison with the neat antibiotic, especially in the case of the Gram-positive strain Staphylococcus aureus. The gentamicin concentration on the outermost surface and the zeta potential were identified as factors that affected the highest efficiency, as observed in the case of encapsulation via the base-catalyzed process.