Development of functional milk desserts enriched with resistant starch based on consumers' perception
Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.Food Science and Technology International (Impact Factor: 1.22). 10/2012; 18(5):465-475. DOI: 10.1177/1082013211433070
Sensory characteristics play a key role in determining consumers' acceptance of functional foods. In this context, the aim of the present work was to apply a combination of sensory and consumer methodologies to the development of chocolate milk desserts enriched with resistant starch. Chocolate milk desserts containing modified waxy maize starch were formulated with six different concentrations of two types of resistant starch (which are part of insoluble dietary fiber). The desserts were evaluated by trained assessors using Quantitative Descriptive Analysis. Moreover, consumers scored their overall liking and willingness to purchase and answered an open-ended question. Resistant starch caused significant changes in the sensory characteristics of the desserts and a significant decrease in consumers' overall liking and willingness to purchase. Consumer data was analyzed applying survival analysis on overall liking scores, considering the risk on consumers liking and willing to purchase the functional products less than their regular counterparts. The proposed methodologies proved to be useful to develop functional foods taking into account consumers' perception, which could increase their success in the market.
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ABSTRACT: An unsupplemented peach jam and four peach jam samples prepared by supplementing the former with increasing amounts of Aloysia citriodora aqueous extract were subjected to sensory testing. A trained panel of eight assessors initially identified (reaching consensus) the relevant sensory attributes and then rated the jam samples on an individual basis. The jam samples were later evaluated for overall liking and willingness to purchase by a group of 95 interested consumers, who also provided their individual appraisal of the sensory features of the various samples by responding to an open-ended question. Overall, consumers appeared not to accept the sensory modifications introduced in traditional peach jam by the addition of A. citriodora extract, even though they were expressly acquainted with its health benefits. The degree of acceptance of the extract supplement decreased significantly with increasing amounts of extract in the jam. The groups identified to have the least and the greatest tolerance to the sensory modifications introduced in the supplemented jams differed in gender distribution, with male consumers having a greater tolerance than females.Food Science and Technology International 11/2013; 21(1). DOI:10.1177/1082013213513030 · 1.22 Impact Factor
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ABSTRACT: This paper presents a novel concept for producing chocolate dairy desserts using prebiotic and sucrose substitutes. The quality of chocolate dairy desserts was analyzed by the multiple time-intensity analysis and temporal dominance of sensations (TDS). Time-intensity analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame and the integral one had a higher intensity of chocolate flavor. Sucralose and aspartame provided a temporal profile with parameter curves closer to the one sweetened with sucrose, as well as the addition of prebiotics. The TDS analysis also showed a similar profile between the integral sample and the prebiotic light samples with sucralose and aspartame, in relation to the attributes of sweetness, bitterness, milk chocolate flavor, bittersweet chocolate flavor, milk powder, cream and off-flavor. In this context, the addition of prebiotic and replacement of sucrose by sweeteners opens up new opportunities in product development, especially in chocolate formulation for dietetic and functional purposes.Practical ApplicationsTemporal dominance of sensations (TDS) has led to improve a better understanding of temporality behavior of dairy desserts' taste and flavor. In this study, the time-intensity analysis allowed the verification of changes in the perception of a product's attribute over time while TDS provided how the flavor behavior is for consumers during the dairy dessert ingestion and obtained the temporal profile of all attributes related to flavor. These methodologies are complementary and they are very useful for dairy dessert processors and people who work in the functional and sweetener industry.Journal of Sensory Studies 10/2014; 29(5). DOI:10.1111/joss.12115 · 1.98 Impact Factor
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ABSTRACT: The aim of the present work was to apply survival analysis to estimate equivalent sweet concentration of low-calorie sweeteners in orange juice. Five low-calorie sweeteners were considered: sucralose and four samples of stevia. For each sweetener, a series of six orange juice samples with different sweetener concentration were prepared. Groups of 34 consumers evaluated the series of six pairs of samples, each composed of one reference sample (sweetened with 10% sucrose) and one sample with low-calorie sweetener. Consumers were asked to complete a paired-comparison test and to indicate which of the samples was sweeter. The elicited data were analyzed using survival analysis. For each sweetener, the percentage of assessors perceiving the sample with the low-calorie sweetener as sweeter than the sample with sucrose as a function of sweetener concentration was determined. Equivalent sweet concentrations were determined for each sweetener and compared with estimations obtained using logistic regression and published data.Practical ApplicationsEquivalent sweet concentration of low-calorie sweeteners can be estimated by applying survival analysis to the data obtained from paired-comparison tests. This approach is based on a simple sensory methodology. Its main advantage is the consideration of individual differences among assessors, which may lead to more accurate estimations than those obtained with other methodologies.Journal of Sensory Studies 12/2014; 29(6). DOI:10.1111/joss.12128 · 1.98 Impact Factor
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