scholarly journals Development, bromatological analysis and sensory evaluation of diet dulce de leche made with goat and bovine milks using xylitol as a sucrose replacement

2021 ◽  
Vol 10 (16) ◽  
pp. e206101623578
Author(s):  
Laura Beatriz da Silva ◽  
Déborah Aparecida Bulde de Oliveira ◽  
Ana Carolina Sebastião Serra ◽  
João Pedro Grespan Estodutto da Silva ◽  
Lilliam May Grespan Estodutto da Silva
Keyword(s):  
Sensory Analysis ◽  
Food Industry ◽  
Bovine Milk ◽  
Goat Milk ◽  
High Energy ◽  
Acceptance Test ◽  
High Glycemic Index ◽  
Hedonic Scale ◽  
Carbohydrate Contents

Dulce de leche is a product very appreciated by its consumers, for being a food rich in nutrients and with high energy value. On the other hand, many people have restrictions to consume it, due to its high glycemic index.  Aiming to develop viable formulations of diet dulce de leche, using xylitol as a sucrose replacement with goat milk bovine milk. Four pasty dulce in leche formulations were developed: bovine milk with sucrose (F1), bovine milk with xylitol (F2), goat milk with sucrose (F3) and goat milk with xylitol (F4). Bromatological analysis was performed to determine the macronutrients and the Acceptance Test was used for the sensory analysis with application of the 9-point hedonic scale. In the bromatological analysis, the samples F1 and F3 had the highest carbohydrate contents, with 79.40% and 78.87% respectively, while the samples F2 and F4 had a carbohydrate content of 12.24% and 12.25%, respectively. This difference had a direct impact on the determination of the Total Caloric Value (TCV) of the samples, since F1 and F3 formulations were the most caloric. As for the sensory analysis, all formulations were considered well accepted, as they presented an acceptability index above 70%. The use of xylitol as a substitute proved to be viable. The dulce de leche with this sweetener in its composition were less caloric and the formulations were well accepted by the tasters. Therefore, it is possible to enable the use of this sweetener in the food industry.

scholarly journals Effect of partial substitution of milk by whey on the sensory and physicochemical characteristics of quinoa ice cream

2020 ◽  
Vol 8 (1) ◽  
pp. 6
Author(s):  
Jhoseline S. Guillen ◽  
Noemí J. Aranda
Keyword(s):  
Sensory Analysis ◽  
Statistical Significance ◽  
Research Work ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Partial Substitution ◽  
Hedonic Scale ◽  
Solids Content

In the present research work, the objective was to evaluate the effect of partial substitution of milk by whey in the sensory and physicochemical characteristics of quinoa ice cream. Four formulations with different concentrations of whey (0, 25, 75 and 100%) were made. The sensory analysis of the formulations was carried out with 31 panelists using a five-point hedonic scale that allowed the taste, aroma, color, and sweetness of the ice cream to be evaluated. The physicochemical characteristics of the formulation that obtained the highest score in the sensory analysis were evaluated for 40 days. The characteristics consisted of the determination of acidity, pH, soluble solids content and overrun percentage. A statistical analysis was performed to evaluate the means and statistical significance of sensory and physicochemical characteristics. The F1 formulation obtained the highest score in the perception of taste, aroma and color, compared to the control formulation F0 (p <0.05). The 40-day storage of ice cream with 25% whey and 75% milk (F1), showed an increase in acidity and pH, and a decrease in the percentage of overrun. The content of soluble solids remained constant from day 10. In conclusion, whey can be a substitute for milk in the elaboration of ice cream at a level of 25%, improving the taste and aroma of the product, also of nutritional quality, since it has a higher protein content than milk.

scholarly journals Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

2014 ◽  
Vol 5 (1) ◽  
pp. 9
Author(s):  
Marisete Bortoluzzi ◽  
Carla Regina Zimpel Nunes ◽  
Marines Luiza Silva ◽  
Daneysa Lahis Kalschne ◽  
Saraspathy Naidoo Terroso Gama Mendonça ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Analysis ◽  
Storage Time ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Maximum Limit

<p><em>The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45&nbsp;&ordm;C, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 &plusmn; 2 &ordm;C) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 &ordm;C were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p&lt;0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%.</em></p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.136</p><p><em><br /></em></p>

scholarly journals SENSORY ANALYSIS: THE ATTRIBUTES OF PACKAGING AND PHARMACEUTICAL FORMS OF NAIL STRENGTHENERS COMMERCIALIZED IN BRAZIL

2017 ◽  
Vol 9 (6) ◽  
pp. 176 ◽  
Author(s):  
Jhordana De Oliveira Silva ◽  
Lilian De Abreu Ferreira
Keyword(s):  
Sensory Analysis ◽  
Purchase Intention ◽  
Statistical Significance ◽  
Preference Test ◽  
Acceptance Test ◽  
Sensory Panel ◽  
Nail Polish ◽  
Significant Difference ◽  
Pharmaceutical Form ◽  
Hedonic Scale

Objective: Conduct effective sensory method on three nail strengtheners with different packaging and pharmaceutical forms commercialised in Brazil. Methods: Two affective tests, of acceptance and sorting-preference, and a purchase intention test were conducted. The attributes packing appearance, ease of application provided by the packaging and texture and spreadability of the pharmaceutical form were evaluated, using the hedonic scale of 9 points to evaluate the attributes and 5 points to assess the intention of buying. The sensory panel was composed of 32 judges, consumers or potential consumers. Results: On the acceptance test, the pen with emulsion pharmaceutical form obtained was most preferred on the appearance of the package (7.88) and ease of application (7.72) attributes. The sample most preferred on texture and spreadability attribute was the nail polish bottle with brush containing enamel base pharmaceutical form (8.06), followed by pen bottle containing emulsion (6.75) and dropper bottle containing oil as pharmaceutical form (5.41) respectively, with statistical significance (p<0.05). All samples were higher with significant difference (p<0.05) compared with the dropper bottle containing oil on purchase intent.Conclusion: It was demonstrated that pen bottle had the highest preference on package appearance and ease of application attributes and the enamel base pharmaceutical form had the highest preference in the texture and spreadability attribute. The nail polish bottle containing the pharmaceutical form enamel base showed the highest preference in purchase intention and sorting-preference test.

scholarly journals Sensory Analysis of Post-Exercise Coffee or Cocoa Milk Beverages for Endurance Athletes

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 61
Author(s):  
Rafael M. Teixeira ◽  
Lívia de L. de Oliveira ◽  
Laís M. R. Loureiro ◽  
George von Borries ◽  
Teresa H. M. da Costa
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Acceptance Test ◽  
Powdered Milk ◽  
Post Exercise ◽  
Effective Strategies ◽  
Significant Difference ◽  
Hedonic Scale ◽  
Protein Supply ◽  
Filtered Coffee

Beverage strategies with balanced carbohydrate and protein supply are important for athletes’ recovery. Cow’s milk with added bioactive compounds present in coffee and cocoa facilitates glucose metabolism and may help post-workout glycogen recovery. Home-prepared beverages are cost and nutritionally effective strategies. Thus, the objectives were: (1) To develop home-prepared beverages containing nonfat powdered milk and sugar combined with filtered coffee or cocoa powder in balanced amounts for recovery after endurance exercise; and (2) to perform sensory analysis. Sensory evaluation was conducted by an acceptance test, applying nine-point hedonic scale and descriptive analysis, using the check-all-that-apply method (CATA). McNemar’s test and logistic regression with the proportional odds model were employed. The sample included 44 triathletes and 56 runners, of both sexes, 31–70 years old. Both beverages were well accepted by runners and triathletes, with higher acceptance of the coffee beverage (odds ratio coffee vs cocoa 5.232, p=0.0038). There was no significant difference between acceptance of triathletes and runners for the two beverages. The descriptive sensory analysis (CATA) resulted in slightly different characterizations between the two beverages. Both beverages were well accepted and characterized by the athletes, who can supply different options of post-workout beverages according to individual tastes, composition, and characteristics.

Kinematic Approximations in TED and RHEED Analysis of Reconstructed Surfaces

1990 ◽  
Vol 48 (2) ◽  
pp. 396-397
Author(s):  
L. -M. Peng ◽  
M. J. Whelan
Keyword(s):  
Electron Diffraction ◽  
Kinematic Analysis ◽  
Incident Beam ◽  
High Energy ◽  
Energy Electron ◽  
Great Success ◽  
High Energy Electron ◽  
Kinematic Approximation ◽  
Reconstructed Surfaces

In recent years there has been a trend in the structure determination of reconstructed surfaces to use high energy electron diffraction techniques, and to employ a kinematic approximation in analyzing the intensities of surface superlattice reflections. Experimentally this is motivated by the great success of the determination of the dimer adatom stacking fault (DAS) structure of the Si(111) 7 × 7 reconstructed surface.While in the case of transmission electron diffraction (TED) the validity of the kinematic approximation has been examined by using multislice calculations for Si and certain incident beam directions, far less has been done in the reflection high energy electron diffraction (RHEED) case. In this paper we aim to provide a thorough Bloch wave analysis of the various diffraction processes involved, and to set criteria on the validity for the kinematic analysis of the intensities of the surface superlattice reflections.The validity of the kinematic analysis, being common to both the TED and RHEED case, relies primarily on two underlying observations, namely (l)the surface superlattice scattering in the selvedge is kinematically dominating, and (2)the superlattice diffracted beams are uncoupled from the fundamental diffracted beams within the bulk.

Characterization of Different Types of Biomass Wastes Using Thermogravimetric and ICP-MS Analyses

2020 ◽  
Vol 70 (12) ◽  
pp. 4594-4600
Keyword(s):  
Thermogravimetric Analysis ◽  
Food Industry ◽  
Wood Waste ◽  
Biomass Ash ◽  
Minor Elements ◽  
Ms Analysis ◽  
Icp Ms ◽  
Different Types

The purpose of this study was to characterize some types of biomass wastes resulted from different activities such as: agriculture, forestry and food industry using thermogravimetric and ICP-MS analyses. Also, it was optimized an ICP-MS method for the determination of As, Cd and Pb from biomass ash samples. The ICP-MS analysis revealed that the highest concentration of metals (As, Cd, Pb) was recorded in the wood waste ash sample, also the thermogravimetric analysis indicated that the highest amount of ash was obtained for the same sample (26.82%). The biomass wastes mentioned in this study are alternative recyclable materials, reusable as pellets and briquettes. Keywords: ash, biomass, ICP-MS, minor elements, TG

scholarly journals Thermal Dynamic Behavior in Bi-Zone Habitable Cell with and without Phase Change Materials

Proceedings ◽  
2020 ◽  
Vol 63 (1) ◽  
pp. 41
Author(s):  
Hanae El Fakiri ◽  
Lahoucine Ouhsaine ◽  
Abdelmajid El Bouardi
Keyword(s):  
Thermal Behavior ◽  
Thermal Comfort ◽  
Phase Change ◽  
Dynamic Behavior ◽  
Phase Change Materials ◽  
Energy Performance ◽  
High Energy ◽  
Water Heater ◽  
Simplified Modeling

The thermal dynamic behavior of buildings represents an important aspect of the energy efficiency and thermal comfort of the indoor environment. For this, phase change material (PCM) wallboards integrated into building envelopes play an important role in stabilizing the temperature of the human comfort condition. This article provides an assessment of the thermal behavior of a “bi-zone” building cell, which was built based on high-energy performance (HEP) standards and heated by a solar water heater system through a hydronic circuit. The current study is based on studying the dynamic thermal behavior, with and without implantation of PCMs on envelope structure, using a simplified modeling approach. The evolution of the average air temperature was first evaluated as a major indicator of thermal comfort. Then, an evaluation of the thermal behavior’s dynamic profile was carried out in this study, which allowed for the determination of the PCM rate anticipation in the thermal comfort of the building cell.

scholarly journals A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 191-201
Author(s):  
Young W. Park ◽  
George F. W. Haenlein
Keyword(s):  
Milk Protein ◽  
Bovine Milk ◽  
Goat Milk ◽  
Food Sources ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dairy Goat ◽  
Cow's Milk ◽  
Caprine Milk ◽  
Low Levels

A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.

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