Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion.

This study investigated the bioconversion and bioaccessibility of soy isoflavones produced in sogurt fermented with S. thermophilus and L. bulgaricus during in vitro digestion. The highest survivability of S. thermophilus (6.49 log cfu/mL) and L. bulgaricus (6.48 log cfu/mL) was in oral phase. In gastric phase, the total aglycones of sogurt (26.73 g/L) increased up to 20 times than control (1.21 g/L), with a significant increase in daidzein (17.05 g/L) and genistein (9.68 g/L). Addition of 8U of ß-glucosidase into soymilk significantly increased the conversion of isoflavone in ENTII (daidzein: 0.46 g/L; genistein: 0.18 g/L) than in ENTI (daidzein: 0.33 g/L; genistein: 0.20 g/L). The particle size analysis and confocal micrographs of digesta also suggest the size of fat and protein in gastric phase to be smaller than in intestinal phase. The results indicate the prospective to develop soy-based fermented products capable of releasing high isoflavone in the digestive system.

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.

Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about the sequence of the dominant attributes in a product when processed in the oral cavity and their subsequent changes over time. In humans, texture perception of any food is a dynamic process that plays a major role in the acceptance of the food. The TDS tool allows understanding the dynamic textural sensation in the mouth. In this work, this tool was applied to study the creaminess, smoothness, cohesiveness, thickness, and mouthfeel of cream cheese added with ß-glucan and phytosterol (esterified and native). A trained sensory panel perceived the dynamic textural sensations introduced by cream cheese with and without these functional ingredients. The TDS data obtained showed that the first dominant attribute depends on the ingredient that make-up the cream cheese. The textural attributes of cohesiveness, thickness, and smoothness were the first dominant attributes while mouth coating significantly dominated at the end of mastication for all cream cheese added with functional ingredients. However, in reduced-fat cream cheese without functional ingredients mouth coating was the only significant dominant attribute (dominance rate of 40%) throughout the oral processing. The TDS results complemented the instrumental characterisation of the cream cheese sample where the addition of these ingredients significantly increase the firmness (from 0.85 up to 1.99 N) and made them less spreadable (from 6.6 up to 14.8 N/s). The rheology/tribology data also show a relationship with the thickness/creaminess sensations. The use of phytosterol in native form tended to increase the viscosity of the cream cheese, while the esterified form contributed to the lubrication properties similar to fat, lowering the coefficient of friction. The TDS profile of high-fat cream cheese, characterised by the highest dominance rate (70%) of creaminess also represented the least coefficient of friction.

Texture and lubrication properties of functional cream cheese: Effect of ß-glucan and phytosterol.

The effect of ß-glucan (BG) and phytosterols (PS) as fat replacers on textural, microstructural, and lubrication properties of reduced-fat cream cheese was investigated. Five formulations (BG-PS ester, PS ester, BG-PS emulsions, PS emulsions, and BG) of cream cheese with added ß-glucan and phytosterols (in emulsified and esterified form) were investigated and compared with commercial cheese. Among the five formulations used in this experiment, the effect of ß-glucan appeared to be more pronounced imparting increased viscosity and firmness to reduced-fat cream cheese, similar to commercial high-fat cream cheese sample. Conversely, in lubrication study both the phytosterols (esterified and emulsified) were effective in reducing the coefficient of friction resulting in a more spreadable cream cheese. The microstructure of cream cheese with added ß-glucan and phytosterols, used solo or in combination, exhibited more open structure of casein matrix, although differences in fat globule size were observed. Cream cheese made from PS emulsion (emulsified from phytosterols powder) resulted in a larger fat globule size than PS ester and ß-glucan as shown by confocal laser scanning microscopy. In addition, the particle size distribution of cream cheese formulation containing ß-glucan only showed a monomodal curves with small globule size, while a bimodal distribution with larger particle size was observed from cream cheese with phytosterols alone. PRACTICAL APPLICATIONS: Reducing the fat content, impacts the quality characteristics of low-fat cream cheese. This research showed a novel way to incorporate ß-glucan and phytosterols as fat replacers and functional ingredients in cream cheese formulation that improves its textural and lubrication properties. In addition, this article discusses the effect of ß-glucan and phytosterols used both individually and in combination on the particle size, microstructural and rheological characteristics of functional cream cheese and compares them against commercial product. The potential use of ß-glucan and phytosterols as fat replacers in low-fat cream cheese will be useful for the industries to develop functional cream cheese that meets consumers demand.