Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation

2019 ◽  
Vol 86 (3) ◽  
pp. 368-373
Author(s):  
Joyce Valle Borges ◽  
José Augusto de Souza ◽  
Rafael Fagnani ◽  
Giselle Nobre Costa ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Caloric Content ◽  
Fat Replacer ◽  
Sheep Milk ◽  
Reduced Fat ◽  
Whole Milk ◽  
Textural Parameters

AbstractThis research paper aimed to evaluate the role of inulin as a fat replacer on the quality of Frescal sheep milk cheese. Sheep milk and its derivatives are a promising niche in the dairy industry, mainly due to increasing interest of consumers in diversified products. Three Frescal sheep milk cheese formulations, namely whole milk cheese (WMC), semi-skimmed cheese (SSC) and semi-skimmed cheese with 5 g/100 g inulin (SSCI) were prepared. Their composition was evaluated and the feasibility of using inulin as a fat substitute was investigated. SSC and SSCI were considered ‘reduced fat’ or ‘reduced calorie’ products. The addition of inulin to SSCI cheeses yielded textural parameters (firmness, adhesiveness, cohesiveness, and gumminess) with intermediate characteristics between SSC and WMC. All the formulations presented scores higher than 7.6 in sensory analysis. In conclusion, the use of inulin in semi-skimmed sheep cheese allowed the production of cheese with texturizing properties similar to whole milk sheep cheese, enabling the development of a foodstuff with lower caloric content and beneficial characteristics valued by consumers.

scholarly journals Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

2022 ◽  
Vol 335 ◽  
pp. 00017
Author(s):  
Hemas Azizila Nidhal ◽  
Herly Evanuarini ◽  
Imam Thohari
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Fat Replacer ◽  
Reduced Fat ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design ◽  
Total Oil

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

scholarly journals The use of polarity profiles of texture in the sensory evaluation of apples

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 143-147
Author(s):  
V. Horčin ◽  
I. Findová
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Analytical Methods ◽  
Textural Quality ◽  
Polarity Profile ◽  
Horticultural Products

Research in the quality of horticultural products commonly applies sensory analysis which under minimized subjectivity approaches or coincides with other analytical methods with respect to its accuracy. Sensory analysis comprises many methods and tests. This article considers the test of textural polarity profile. Polarity profilograms are constructed for 29 varieties and new breeds of apple. The descriptors used characterize the textural quality of fresh and stored apples. The main advantage of polarity profiles is that they enable to determine not only differences between samples and varieties but also to find out changes in the textural quality during storage. In addition to textural profilogram, polarity profiles enable to construct also optical, olfactological and gustative profilograms.

Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

2005 ◽  
Vol 11 (1) ◽  
pp. 41-47 ◽  
Author(s):  
M. D. Selgas ◽  
E. Cáceres ◽  
M. L. García
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Dietary Fibre ◽  
Meat Products ◽  
Powder Form ◽  
General Terms ◽  
Reduced Fat ◽  
Soluble Dietary Fibre ◽  
Cooked Meat ◽  
Long Chain

Long-chain soluble dietary fibre was incorporated into the elaboration of reduced-fat (30% less than normal content) cooked meat sausages. The fibre was added in powder form and as gel up to 7.5%. Fibre addition influence on the sensory characteristics of the meat products was determined through instrumental analysis of texture (cutting and compression) and sensory analysis. In general terms, there were few changes observed in the texture of the sausages, with results very similar to the controls. However, in the sensory evaluation, sausages elaborated with levels of fibre higher than 5% showed lower acceptability, especially those made with fibre in powder form. As a result, the reduced-fat cooked meat sausages obtained with 5% long-chain soluble dietary fibre resulted in a sensory acceptable product, both low-calorie and fibre-enriched.

scholarly journals Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 204 ◽  
Author(s):  
Golfo Moatsou ◽  
Evangelia Zoidou ◽  
Evangelia Choundala ◽  
Konstantinos Koutsaris ◽  
Olga Kopsia ◽  
...  
Keyword(s):  
Dry Matter ◽  
Whey Proteins ◽  
Moisture Loss ◽  
Physicochemical Composition ◽  
Sheep Milk ◽  
Reduced Fat ◽  
Plastic Bags ◽  
Partial Denaturation ◽  
Textural Parameters

This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.

scholarly journals Sensory analysis as a supporting method for marjoram breeding

2001 ◽  
Vol 7 (2) ◽  
Author(s):  
I. Novák ◽  
M. Héjja ◽  
H. Horváth ◽  
É. Héthelyi
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Suitable Method ◽  
Significant Differentiation ◽  
Organoleptic Quality ◽  
Sensory Tests

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties. On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.  

Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

2018 ◽  
Vol 12 (4) ◽  
pp. 2426-2434 ◽  
Author(s):  
Ayenampudi Surendra Babu ◽  
Ramanathan Parimalavalli ◽  
Rangarajan Jagan Mohan
Keyword(s):  
Sweet Potato ◽  
Modified Starch ◽  
Fat Replacer ◽  
Reduced Fat ◽  
Ice Creams

Cognitive Health Counseling 40+

2013 ◽  
Vol 21 (1) ◽  
pp. 24-33 ◽  
Author(s):  
Anne Eschen ◽  
Franzisca Zehnder ◽  
Mike Martin
Keyword(s):  
Outcome Variable ◽  
Pilot Phase ◽  
Subjective Memory ◽  
Cognitive Health ◽  
Health Counseling ◽  
Agents Of Change ◽  
Main Outcome Variable ◽  
Further Development

This article introduces Cognitive Health Counseling 40+ (CH.CO40+), an individualized intervention that is conceptually based on the orchestration model of quality-of-life management ( Martin & Kliegel, 2010 ) and aims at improving satisfaction with cognitive health in adults aged 40 years and older. We describe the theoretically deduced characteristics of CH.CO40+, its target group, its multifactorial nature, its individualization, the application of subjective and objective measures, the role of participants as agents of change, and the rationale for choosing participants’ satisfaction with their cognitive health as main outcome variable. A pilot phase with 15 middle-aged and six older adults suggests that CH.CO40+ attracts, and may be particularly suitable for, subjective memory complainers. Implications of the pilot data for the further development of the intervention are discussed.

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