Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

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The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽

10.3390/foods10020254 ◽

2021 ◽

Vol 10 (2) ◽

pp. 254

Author(s):

Aislinn M. Richardson ◽

Andrey A. Tyuftin ◽

Kieran N. Kilcawley ◽

Eimear Gallagher ◽

Maurice G. O’Sullivan ◽

...

Keyword(s):

Physicochemical Analysis ◽

Acceptance Testing ◽

Rebaudioside A ◽

Simultaneous Reduction ◽

Sponge Cake ◽

Overall Acceptability ◽

Sensory Acceptance ◽

Intensity Parameters ◽

Sensory Parameters ◽

Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

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Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽

10.3390/foods10071579 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1579

Author(s):

Mariam Sardiñas-Valdés ◽

Hugo Sergio García-Galindo ◽

Alfonso Juventino Chay-Canul ◽

José Rodolfo Velázquez-Martínez ◽

Josafat Alberto Hernández-Becerra ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Chemical Composition ◽

Phenolic Content ◽

Principal Component ◽

Total Phenolic ◽

Hair Sheep ◽

Dairy Foods ◽

Ripening Time ◽

Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

Journal of Dairy Research ◽

10.1017/s0022029921000121 ◽

2021 ◽

Vol 88 (1) ◽

pp. 98-104

Author(s):

Sofia Sestito Dias ◽

Damarys de Souza Vergílio ◽

Arthur Marroni Pereira ◽

Suellen Jensen Klososki ◽

Vanessa Aparecida Marcolino ◽

...

Keyword(s):

Negative Impact ◽

Storage Period ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Modified Starch ◽

Sensory Acceptance ◽

Ph Values ◽

Fat Substitutes ◽

Gastrointestinal Conditions ◽

The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

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Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk

Sustainability ◽

10.3390/su12031228 ◽

2020 ◽

Vol 12 (3) ◽

pp. 1228

Author(s):

Nikolaos Voutzourakis ◽

Nikolaos Tzanidakis ◽

Sokratis Stergiadis ◽

Leonidas Rempelos ◽

Mick Eyre ◽

...

Keyword(s):

Fatty Acid ◽

Milk Composition ◽

Food Composition ◽

Sustainable Intensification ◽

Consumer Health ◽

Omega 3 ◽

Concentrate Supplementation ◽

Sheep Milk ◽

Fat Composition ◽

System Sustainability

Intensifying agricultural production alters food composition, but this is often ignored when assessing system sustainability. However, this could compromise consumer health and influence the concept of “sustainable diets”. Here, we consider the milk composition of Mediterranean dairy sheep, finding inferior fatty acid (FA) profiles with respect to consumer health as a result of a more intensive system of production. Semi-intensive management produced 57% more milk per ewe, with a 20% lower fat content (but inferior fat composition). The milk had a nutritionally poorer fatty acid (FA) profile, with an 18% lower omega-3 FA concentration (n-3) (19% fewer long-chain n-3s) and a 7% lower monounsaturated FA concentration but a 3% higher saturated FA (9% higher in C14:0) concentration compared to ewes under traditional, extensive management. A redundancy analysis identified close associations between fat composition and animal diets—particularly concentrate supplementation and cultivated pasture grazing—and n-3 was associated with grazing in diverse, native mountain pastures. This paper questions if identifying such key elements in traditional systems could be deployed for “sustainable intensification” to maintain food quality while increasing output.

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Natural content of animal and plant sterols, alpha-tocopherol and fatty acid profile in sheep milk and cheese from mountain farming

Small Ruminant Research ◽

10.1016/j.smallrumres.2021.106419 ◽

2021 ◽

pp. 106419

Author(s):

Mina Martini ◽

Federica Salari ◽

Lorena Buttau ◽

Iolanda Altomonte

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Plant Sterols ◽

Alpha Tocopherol ◽

Sheep Milk

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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