Elisa Carvalho de Morais

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.

Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

Summary This study aimed to determine the acceptance of gluten- and sucrose-free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis (QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares (PLS) regression was used to identify the drivers of liking of gluten-free breads, and principal component analysis (PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose–acesulfame-K were the most accepted by consumers.

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.

Prebiotic Addition in Dairy Products: Processing and Health Benefits

Functional product development provides an opportunity to contribute to the improvement of food quality, consumer health, and well-being. A common approach employed in the food industry to develop these kinds of added value foods involves the addition of a healthy component. Prebiotic ingredients, such as inulin and oligofructose, are good examples of this processed food category. It is important to know to what extent this new component modifies the product, affecting its properties. In the case of polysaccharides as the prebiotics, changes in composition can affect product structure in particular, modifying both rheological behavior and perceived texture. Sensory characteristics, such as thickness suitability and acceptance, can also be affected by the addition of these ingredients. In processed dairy foods, the addition of prebiotic ingredients is a reality and has been explored by food industry. The study of the processing and healthy benefits regarding the addition of these ingredients opens up new opportunities to develop dairy products with functional properties.Functional product development provides an opportunity to contribute to the improvement of food quality, consumer health, and well-being. A common approach employed in the food industry to develop these kinds of added value foods involves the addition of a healthy component. Prebiotic ingredients, such as inulin and oligofructose, are good examples of this processed food category. It is important to know to what extent this new component modifies the product, affecting its properties. In the case of polysaccharides as the prebiotics, changes in composition can affect product structure in particular, modifying both rheological behavior and perceived texture. Sensory characteristics, such as thickness suitability and acceptance, can also be affected by the addition of these ingredients. In processed dairy foods, the addition of prebiotic ingredients is a reality and has been explored by food industry. The study of the processing and healthy benefits regarding the addition of these ingredients opens up new opportunities to develop dairy products with functional properties.