Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects

2021 ◽  
pp. 108201322110208
Author(s):  
Inayara Beatriz Araujo Martins ◽  
Isadora de Carvalho Costa Barbosa ◽  
Amauri Rosenthal ◽  
Gastón Ares ◽  
Rosires Deliza
Keyword(s):  
Sugar Content ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Added Sugar ◽  
Tropical Fruit ◽  
Fruit Composition ◽  
Nutritional Characteristics ◽  
Cashew Apple ◽  
Hedonic Scale ◽  
Positive Effect

The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p < 0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.

scholarly journals Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Soraya de Oliveira Sancho ◽  
Ana Raquel Araújo da Silva ◽  
Allan Nilson de Sousa Dantas ◽  
Ticiane Alencar Magalhães ◽  
Gisele Simone Lopes ◽  
...  
Keyword(s):  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soluble Solids ◽  
Food Supplementation ◽  
Total Phenolic ◽  
Tropical Fruit ◽  
Industrial Residues ◽  
Cashew Apple

Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity—DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.

scholarly journals Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

2020 ◽  
Author(s):  
Md. Zakirul Islam ◽  
Tasnia Umme Zahan ◽  
Md. Nurul Islam ◽  
Raihan Habib ◽  
Md. Harun-ur-Rashid
Keyword(s):  
Sugar Content ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Viable Count ◽  
Lactobacillus Bulgaricus ◽  
Added Sugar ◽  
Sensory Score ◽  
Sugar Reduction ◽  
Processed Products ◽  
Hedonic Scale

Background: Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. To investigate what level of sugar reduction is accepted in set-type yogurt, we conducted a hedonic test focusing on the sensory attributes and assessed the nutritional quality of the yogurt. Methods: We prepared a total of 12 set-type yogurt samples using four sugar concentrations (viz. 0, 4, 5 and 12%). The starter culture was used as a 1:1 ratio mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. The sensorial, chemical and microbiological analyses were performed. Result: From the investigation, yogurt containing at least 4 and 5% added sugar was found acceptable based on overall sensory score. On the hedonic scale, yogurt containing 12% sugar was more often described as too sweet compared with yogurt containing 4 and/or 5% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 0% sugar was judged as too low. The 4 and 5% added sugar yogurt was recorded highest with protein content 4.35 and 4.53%, respectively. The initial total viable count (TVC) of the yogurt made was found highest in 4 and 5% sugar yogurt each with » 5 log10 cfu/mL. These results indicate that consumers would accept set-type yogurts with 4 to 5% added sugar instead of 12 to 15%, but 0 to 3% sugar would be too low.

scholarly journals Physicochemical properties and sensory evaluation of yogurt nutritionally enriched with papaya

Food Research ◽  
2019 ◽  
pp. 791-797
Author(s):  
N. Othman ◽  
Hazren A. Hamid ◽  
N. Suleiman
Keyword(s):  
Sensory Evaluation ◽  
Dairy Products ◽  
Crude Protein ◽  
Consumer Preferences ◽  
Tropical Fruits ◽  
Tropical Fruit ◽  
Middle East Countries ◽  
Nutritional Characteristics ◽  
Hedonic Scale ◽  
Protein Rich

Yogurts are one of the most consumed dairy products, especially in Western and Middle East countries. Papaya is an abundant tropical fruit that contains much higher levels of vitamins and minerals than other tropical fruits. The aim of this work was to develop a protein-rich papaya-flavored yogurt as an inexpensive, nutritionally balanced, healthy snack. The influenced of adding papaya puree at different percentages (5, 10, 15, 20, 25%) on physicochemical and rheological have been explored. This work also investigated consumer preferences in relation to these yogurts, using ratings made by thirty Malaysian participants on a five-point hedonic scale. The addition of papaya to the pure yogurt (up to 25% by weight) increased the product’s crude protein content by up to 46% and reduced its fat content by up to 27%. Nevertheless, the addition of 20% of papaya puree to the yogurt was the most preferred according to sensory evaluation. On most of the attributes tested, participants gave higher ratings for the yogurt nutritionally enriched with papaya than for the pure yogurt. The enrichment of natural yogurt with papaya puree showed to be effective with higher nutritional characteristics.

scholarly journals Phenotyping Local Eggplant Varieties: Commitment to Biodiversity and Nutritional Quality Preservation

2021 ◽  
Vol 12 ◽  
Author(s):  
Eva Martínez-Ispizua ◽  
Ángeles Calatayud ◽  
José Ignacio Marsal ◽  
Rubén Mateos-Fernández ◽  
María José Díez ◽  
...  
Keyword(s):  
Sugar Content ◽  
Antioxidant Properties ◽  
Developed Countries ◽  
Total Phenolic ◽  
Total Sugar Content ◽  
Germplasm Collections ◽  
Fruit Skin ◽  
Nutritional Characteristics ◽  
High Sugar Content ◽  
Wide Variability

Given the little variability among commercialised eggplants mainly in developed countries, exploring, and structuring of traditional varieties germplasm collections have become a key element for extending ecotypes and promoting biodiversity preservation and consumption. Thirty-one eggplant landraces from Spain were characterised with 22 quantitative and 14 qualitative conventional morphological descriptors. Landraces were grouped based on their fruit skin colour (black-purple, striped, white, and reddish). Landraces B7, B20, and B24 were left out for their distinctive fruit characteristics. Wide variation for plant, leaf, flower, and fruit phenology traits was observed across the local landraces, and fruit descriptors were considered the most important ones. In a second experiment, landraces, B14, B16, and B17 were selected to determine fruit quality. By contemplating the benefits provided by antioxidants and sugars for human health, pulp antioxidant capacity, total phenolic, ascorbic acid, carotenoid, flavonoid, and total sugar content were determined. Significant differences were observed across these three landraces, and B14 was highlighted for its antioxidant properties, while B17 stood out for its high sugar content. B16 did not stand out for any traits. The results indicate the wide variability in eggplants for their phenotypic and nutritional characteristics, which emphasises the importance of traditional varieties as the main source of agricultural biodiversity.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

scholarly journals Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 75
Author(s):  
Roberta Tolve ◽  
Barbara Simonato ◽  
Giada Rainero ◽  
Federico Bianchi ◽  
Corrado Rizzi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Grape Pomace ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Positive Effects ◽  
Ph Values ◽  
Reducing Ability ◽  
Nutritional Characteristics ◽  
Inclusion Level

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

scholarly journals Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽  
2020 ◽  
Vol 12 (24) ◽  
Author(s):  
Rey David Vargas Sánchez ◽  
Evelin Martínez Benavidez ◽  
Javier Hernández ◽  
Gastón Ramón Torrescano Urrutia ◽  
Armida Sánchez Escalante
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Biological Activities ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Gram Positive ◽  
Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

scholarly journals Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

2021 ◽  
Vol 43 ◽  
pp. e55922
Author(s):  
Jéssica Aparecida Ribeiro ◽  
Clarissa Ane Gonçalves ◽  
Jéssica Ferreira Rodrigues ◽  
Natália Manzatti Machado Alencar ◽  
Eleonice Moreira Santos ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Food Industry ◽  
Physicochemical Analysis ◽  
Sensory Characteristics ◽  
Total Flavonoids ◽  
Industrial Processing ◽  
Total Anthocyanins ◽  
Hedonic Scale ◽  
Fruit Flavor ◽  
Instrumental Texture

Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, and the peel is discarded. This work aimed to produce sequilho biscuits with different concentrations of jaboticaba peel flour (JPF) and evaluate the technological and sensory properties of the products. Biscuits with four concentrations of JPF (B1= 0.75%, B2= 1.5% B3= 2.25% and B4= 3.0%) were prepared. The physicochemical analysis, instrumental texture, color, total flavonoids, and total anthocyanins were evaluated. Sensory perceptions were investigated using the check-all-that-apply (CATA) questionnaire, hedonic scale, and purchase intention scale. Jaboticaba peel flour had high levels of total flavonoids (227.9±14.6 mg 100 g-1) and total anthocyanins (114.2±4.2 mg cyanidin-3-glycoside 100 g-1). Specific volume and bite force were not affected by the addition of JPF. The global impression for all biscuits elaborated with JPF ranged from approximately 6.5 to 7.5. It positively influenced the global impression of the biscuits, with associations with the CATA terms of fruit flavor, jaboticaba flavor, and fruit aroma. However, terms related to the texture, such as fibrous and hard, negatively influenced the global impression. It is recommended to produce sequilho biscuits with JPF addition up to 1.5%. This study demonstrated that the food industry could better exploit the jaboticaba peel, meeting consumer demand for products with differentiated sensory characteristics

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