scholarly journals The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1819
Author(s):  
Sylwia Skąpska ◽  
Krystian Marszałek ◽  
Łukasz Woźniak ◽  
Justyna Szczepańska ◽  
Joanna Danielczuk ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sea Buckthorn ◽  
Consumer Acceptance ◽  
Steviol Glycosides ◽  
Potential Health ◽  
Active Compounds ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Significant Difference ◽  
Functional Beverages

The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.

scholarly journals Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

scholarly journals Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies

2018 ◽  
Vol 6 (3) ◽  
pp. 757-769 ◽  
Author(s):  
JYOTI GOYAT ◽  
SJ PASSI ◽  
SUKHNEET SURI ◽  
HIMJYOTI DUTTA
Keyword(s):  
Age Groups ◽  
Chenopodium Quinoa ◽  
Analysis Data ◽  
Omega 3 ◽  
Potential Health ◽  
Significance Level ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Significant Difference ◽  
Scientific Attention

Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted cookie samples to be above the level of 6 in a 9-point hedonic scale. Based on the identified sensory and nutritional attributes, C-10% and Q-15% were considered to be the best substituted samples. Both the cookies could be stored in sealed polypropylene pouches at room temperature for 60 days without any significant alteration in texture. Rancidity development was inhibited by chia and quinoa antioxidants. No microbial load was recorded in aqueous extracts of freshly prepared and after storage. Analysis of significant difference between all the results was carried out by Duncan’s multiple range tests at a significance level of 0.05. The present study indicated that chia and quinoa substituted cookies can be used as a protein, FFA and antioxidant enriched commercial product with better than average sensory properties.

scholarly journals Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 332
Author(s):  
Adriana Aniceto ◽  
Julia Montenegro ◽  
Rafael da Silva Cadena ◽  
Anderson Junger Teodoro
Keyword(s):  
Experimental Design ◽  
Antioxidant Capacity ◽  
Sugar Content ◽  
Physicochemical Characterization ◽  
Total Phenolic ◽  
Spondias Mombin ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Significant Difference ◽  
High Sugar Content

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

scholarly journals Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 867 ◽  
Author(s):  
Rojo-Poveda ◽  
Barbosa-Pereira ◽  
Mateus-Reguengo ◽  
Bertolino ◽  
Stévigny ◽  
...  
Keyword(s):  
Particle Size ◽  
Health Benefits ◽  
Extraction Methods ◽  
Consumer Acceptance ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Technological Parameters ◽  
Food Ingredient ◽  
Potential Health ◽  
Functional Beverages

One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.

Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage

2021 ◽  
Vol 50 (3) ◽  
pp. 349-357
Author(s):  
G. Gökşen ◽  
Ç. Bakachan ◽  
H.I. Ekiz
Keyword(s):  
Economic Cost ◽  
Quality Characteristics ◽  
Rebaudioside A ◽  
High Fat ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Chia Seed ◽  
Significant Difference ◽  
Chia Mucilage ◽  
Seed Mucilage

AbstractCake is a popular bakery product consumed by almost everyone due to its low economic cost and shelflife, however, it is recognised unhealthy because of high fat and sugar contents. The aim of this study was to evaluate physicochemical and sensory properties of muffins baked using 100% of sugar and fat replacement as stevia sweetener (rebaudioside A and erythritol) and chia seed mucilage, respectively. The combination of sweetener with chia gel (SCC) had the highest moisture content, while the replacement of fat in muffin (CC) revealed similarity to the control in lightness and redness values. There was also no significant difference in terms of firmness when only the sweetener was replaced (SC). While the control muffin obtained the highest overall acceptability score, the lowest score was observed in CC. Thus, muffins with reduced fat and sugar contents can benefit the consumer in terms of health, but further optimisation of formulations for both replacers is needed for better sensory acceptance.

scholarly journals Sensory properties and consumer acceptance of a stirred-type yoghurt produced from baobab (Adansonia digitata) pulp during refrigerated storage

2014 ◽  
Vol 14 (62) ◽  
pp. 8695-8708
Author(s):  
B Chipurura ◽  
◽  
F Pswarayi ◽  
M Muchuweti
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Adansonia Digitata ◽  
Tropical Africa ◽  
African Countries ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference

The baobab ( Adansonia digitata L.) tree is widespread throughout the hot and drier regions of tropical Africa . The baobab pulp from the tree is an important source of nutrients in Africa as it is a rich source of amino acids, iron, vitamins C, A and E. In some African countries including Zimbabwe, the pulp is used traditionally to cure various ailments such as dysentery, inflamed gums and as an antidote to poison . Baobab pulp has many food uses and consequently the aim of the current study was to determine the sensory properties of the baobab flavoured yoghurt during storage and consumer acceptance of the yoghurt . A trained panelist evaluated the appearance, consistency on spoon, consistency in mouth, odour, flavour and overall acceptability of the yoghurt on day s 1, 7, 14, 21 and 28 of storage . In all the sensory evaluations, plain yoghurt was used as a control. The consumer panelists ( n = 150) evaluated taste, texture, colour, smell and aftertaste of the yoghurt. In general, the sensory scores of the baobab flavoured yoghurt and plain yoghurt decreased with storage time. The plain yoghurt had higher appearance scores from day 1 up to day 28 as compared to the baobab flavoured yoghurt and there was a significant difference (p = 0.01) in the scores of the yoghurts . On day 1 the consistency on spoon scores for both the baobab flavoured yoghurt and the plain yoghurt had the same value and from day 2 up to day 28, the plain yoghurt had the highest consistency on spoon scores as compared to the baobab flavoured yoghurt and the difference was significant (p = 0.01 ). The baobab flavoured yoghurt consistency in mouth scores were lower as compared to the plain yoghurt and the difference in the scores of the products was significant (p = 0.01). The odour and flavour scores of both the baobab flavoured yoghurt and plain yoghurt decreased throughout the storage period and the difference in the scores of the yoghurts was significant (p = 0.05). There was a significant difference (p = 0.05) in the overall acceptability scores of the baobab flavoured yoghurt and the plain yoghurt. Although the baobab flavoured yoghurt scores decreased with time of storage and the yoghurt had an astringent aftertaste, the consumer scores indicated that the baobab flavoured yoghurt was acceptable in terms of taste, texture, colour and smell .

scholarly journals KOMPOSISI PROKSIMAT DAN PENERIMAAN SENSORI MAKANAN VEGETARIAN INDIA STERIL TERPILIH

2021 ◽  
Vol 83 (6) ◽  
pp. 73-82
Author(s):  
Zalifah Mohd Kasim ◽  
Nurul Farhana Hasim ◽  
Saiful Irwan Zubairi
Keyword(s):  
Proximate Composition ◽  
Descriptive Analysis ◽  
Proximate Analysis ◽  
Caloric Content ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Significant Difference ◽  
Before And After ◽  
Sterilization Process

Vegetarian diets are slowly becoming a lifestyle in Malaysia but is still lacking in the production of vegetarian foods in the form of ready-to-eat meals. The main objectives of this study were to determine the proximate composition and sensory acceptance of selected Indian vegetarian dishes (aloo gobi, dhal curry, potato curry, aloo patta gobi, bhindi masala, vadai and vegetarian kebab) before and after sterilization process. The preparation of the dishes was done using sterilization and vacuum packaging technique. As for the proximate analysis, ash, moisture, fat, protein, carbohydrate and crude fibre and total caloric content were determined. Sensory analysis which was quantitative descriptive analysis (QDA) and the 7-point hedonic scale were used to determine appearance, colour, odour, taste, texture and overall acceptance, before and after sterilization process. In proximate analysis, significant difference (p<0.05) between reference and steril samples for vegetarian kebab and vadai (moisture), aloo patta gobi and aloo gobi (ash), bhindi masala, vegetarian kebab and aloo gobi (protein), aloo gobi, vegetarian kebab and vadai (fat).  Vegetarian kebab showed the highest mean value and significantly different (p<0.05) in energy values. Hedonic test showed that the overall acceptability of Indian vegetarian dishes among races were significantly different (p<0.05). Vegetarian kebab had the highest preference score as compared to the other samples. As for QDA, there were no significant difference in the overall acceptability for all the reference and sterilized samples. In conclusion, the sterilization process slightly affected the proximate composition and sensory acceptance of selected Indian vegetarian dishes.

scholarly journals Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 729
Author(s):  
Rosanna Ginocchio ◽  
Eduardo Muñoz-Carvajal ◽  
Patricia Velásquez ◽  
Ady Giordano ◽  
Gloria Montenegro ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Seed Oil ◽  
Quality Parameters ◽  
Antioxidant Compounds ◽  
Native Plant ◽  
Potential Health ◽  
North Central ◽  
Central Chile ◽  
Value Evaluation ◽  
Tree Seed

The Mayten tree (Maytenus boaria Mol.), a native plant of Chile that grows under environmentally limiting conditions, was historically harvested to extract an edible oil, and may represent an opportunity to expand current vegetable oil production. Seeds were collected from Mayten trees in north-central Chile, and seed oil was extracted by solvent extraction. The seed oil showed a reddish coloration, with quality parameters similar to those of other vegetable oils. The fatty acid composition revealed high levels of monounsaturated and polyunsaturated fatty acids. Oleic and linoleic acids, which are relevant to the human diet, were well represented in the extracted Mayten tree seed oil. The oil displayed an antioxidant capacity due to the high contents of antioxidant compounds (polyphenols and carotenoids) and may have potential health benefits for diseases associated with oxidative stress.

scholarly journals Improved Antioxidant Capacity of Black Tea Waste Utilizing PlantCrystals

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 592 ◽  
Author(s):  
Abraham M. Abraham ◽  
Reem M. Alnemari ◽  
Jana Brüßler ◽  
Cornelia M. Keck
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Media ◽  
Natural Antioxidants ◽  
Black Tea ◽  
Pharmaceutical Products ◽  
Small Scale ◽  
Alternative Source ◽  
Significant Difference ◽  
Plant Waste

Antioxidants are recommended to prevent and treat oxidative stress diseases. Plants are a balanced source of natural antioxidants, but the poor solubility of plant active molecules in aqueous media can be a problem for the formulation of pharmaceutical products. The potential of PlantCrystal technology is known to improve the extraction efficacy and antioxidant capacity (AOC) of different plants. However, it is not yet proved for plant waste. Black tea (BT) infusion is consumed worldwide and thus a huge amount of waste occurs as a result. Therefore, BT waste was recycled into PlantCrystals using small-scale bead milling. Their characteristics were compared with the bulk-materials and tea infusion, including particle size and antioxidant capacity (AOC) in-vitro. Waste PlantCrystals possessed a size of about 280 nm. Their AOC increased with decreasing size according to the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) assays. The AOC of the waste increased about nine-fold upon nanonization, leading to a significantly higher AOC than the bulk-waste and showed no significant difference to the infusion and the used standard according to DPPH assay. Based on the results, it is confirmed that the PlantCrystal technology represents a natural, cost-effective plant-waste recycling method and presents an alternative source of antioxidant phenolic compounds.

scholarly journals 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 ◽  
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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