Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses.

The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mechanical and acoustic) and sensory analyses, as well as the correlations between such measurements. Adding milk reduced the force and acoustic properties of the breakfast cereals and affected sensory acceptance, improving or damaging the texture attribute acceptance depending on the product. Regarding sensory and instrumental correlations, the guillotine Blade Set probe stood out for correlations between instrumental and sensory (both descriptive and acceptance) results, followed by the Kramer probe that provided correlations with sensory acceptance.

Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.

An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed.

Honey from Tiúba stingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies.

Background: Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees from the Baixada region for comparison, were evaluated regarding viscosity, color, sensory profile and sensory acceptance.

Results: The honey from Tiúba was less viscous, with a darker color and lower purity of the color (chroma) in relation to honey from Apis mellifera. The sensory profile firmly differentiates the honeys.

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The probiotic fermented milks were evaluated through a sequence of three acceptance tests (blind test, brand expectation test, probiotic claim test) using the nine-point structured hedonic scale, and through descriptive analysis. Information about brand and probiotic claim had little impact on the overall liking of the commercial probiotic fermented milks.

Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk). All materials were submitted to rheological analysis, analysis on texture analyzer, and descriptive sensory analysis.

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

Background: A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability.

Results: Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different.

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe.