Sara Bayarri

Inulin-enriched dairy desserts: physicochemical and sensory aspects.

The aim of this work was to study how adding inulin of different average chain lengths (long-chain, native, and short-chain inulin) at a concentration of 7.5% (wt/wt) would affect the physicochemical and sensory characteristics of starch-based dairy desserts formulated with either skim or whole milk. The results have shown that the effect of adding 7.5% inulin of different average chain length can give rise to products with different rheological behavior and different sensory characteristics. The skim milk sample with long-chain inulin and the whole milk sample without inulin showed similar flow behavior. Both samples were perceived to have the same creaminess and consistency intensity, but addition of long-chain inulin increased roughness intensity and, consequently, the sensory quality could be negatively affected. The information obtained may be of great interest in designing new products with nutritional and sensory characteristics that meet consumer demands.

Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks

The objective of this work was to study the effects of color on the perception of both sweetness and fruit flavor of different fruit (peach, orange, kiwifruit and berries) beverages. Four samples of each fruit beverage were prepared by adding different colorants but maintaining the same composition. Color was measured using a Hunter Lab colorimeter. Samples of each of the different fruits were ranked for color, sweetness and typical fruit flavor by a group of assessors. Color was found to influence sweetness only in orange drinks but it affected intensity of typical flavor in all fruit drinks.

Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

Low-fat foods are an interesting option for consumers interested in health-related issues or in maintaining adequate body weight; however, fat reduction may influence consumer acceptance of the end product. This study aims to obtain information about the effectiveness of λ-carrageenan and a blend (50:50) of short- and long-chain inulin as fat replacers in dairy beverages prepared with carboxymethyl cellulose (CMC) and to determine to what extent consumers perceive instrumental color and rheological differences among samples. Results showed that both λ-carrageenan and the inulin blend could be used as fat replacers in CMC-based dairy beverages and that consumers could distinguish among samples that differed in color and rheological behavior.

Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

Fresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varieties such as Marisol, Hernandina (Clementines), Ortanique or Nova (hybrids). Nova juice was rejected by most consumers, but accepted by a small group of them. These results are of great importance for the European citrus industry since Clemenules is the most abundant variety and will constitute the main source of raw material for processing plants.

Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures

The effect of the 2 common consumption temperatures, refrigeration temperature (10°C) and room temperature (22°C), on the viscoelasticity, mechanical properties, and perceived texture of commercial cream cheeses was studied. Two samples with different fat contents, regular and low fat, from each of 4 selected commercial brands were analyzed. The selection criteria were based on identification of brands with different percentages of fat content reduction between the regular- and low-fat samples (35, 50, 84, and 98.5%). The fat content of regular-fat samples ranged from 19.8 to 26.0% (wt/wt), and that of low-fat samples ranged from 0.3 to 13.0% (wt/wt). Viscoelasticity was measured in a controlled-stress rheometer using parallel-plate geometry, and the mechanical characteristics of samples were measured using the spreadability test. Differences in the intensity of thickness, creaminess, and roughness between the regular- and low-fat samples of each commercial brand were evaluated at each of the selected temperatures by using the paired comparisons test. At 10°C, all samples showed higher viscoelastic modulus values, firmness, and stickiness, and lower spreadability than when they were measured at 22°C. Differences in viscoelasticity and mechanical properties between each pair of samples of the same brand were greater at 10°C than at 22°C because of the influence not only of fat content but also of fat state. Ingestion temperature did not modify the sensory differences detected between each pair of samples in terms of creaminess and roughness, but it did modify the differences detected in thickness. The joint consideration of sample composition, fat state, and product behavior during oral processing could explain the differences detected in thickness perceived because of measurement temperatures.