Inulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.

The growing interest in reducing sugar and fat in processed foods has led to the use of fibers with prebiotic potential, such as inulin and xylooligosaccharide (XOS), as substitutes capable of enhancing nutritional value and sensory quality. Using an innovative approach with Free Just-About-Right (FREE JAR) to obtain Drivers of Liking, this study evaluated consumer perception (n = 129) regarding the impact of adding inulin and XOS to Dulce de Leche with or without fat reduction. The term "Too Greasy" was significant for the product made with whole milk; however, adding inulin and XOS mitigated this effect and promoted the sensation of JAR sweetness.

Adolescents as food designers: The value of co-creation for the development of healthy dairy products.

Healthy eating habits may protect adolescents against disease development, ensure optimal physical and cognitive development, and may persist in adulthood. However, adolescents usually prefer sweetened dairy products and show a low consumption of vegetables, fruits, whole grains, and pulses. Co-creation offers an innovative and inclusive alternative for the development of new products.

Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking.

Free Drawing to assess food consumption information in comparison with the Free Listing: An intracultural study in Brazil with adolescents and dairy products.

This study aimed to evaluate the Free Drawing method to assess food consumption information compared to the Free Listing method. Furthermore, the citation frequencies of dairy products consumed by adolescents were compared in Brazilian regions. Adolescents (14-17 years old, n = 265, n = 53 for each region, North, South, Northeast, Midwest, and Southeast regions) listed or drew the dairy products they consumed using Free Listing or Free Drawing.

Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies.

The relationship between the consumption of hyper-palatable ultra-processed foods and the process of addiction gains notoriety due to its relationship with obesity. Food addiction is a complex phenomenon intrinsically related to the individual's behavioral, emotional, and subjective aspects. Therefore, using classical approaches to sensory science may be insufficient to understand better the individual's sensory experience with hyper-palatable foods.

Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects.

This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: B: 0 % w/w XOS (control); B: 20% w/w free XOS; B: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and B: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w).

Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time-intensity analysis.

The food industry has a consumer market with growing interest in modified products, so this study aimed to evaluate consumer acceptance and characterize the temporal profile of traditional and lactose-free "low calorie chocolate ice creams". Six different samples were produced: three formulated with traditional whole milk sweetened with sucrose, sucralose and stevia and three formulated with lactose-free whole milk, also sweetened with the same sweeteners. Time-intensity analysis, temporal dominance of sensation and acceptance analysis were performed.

Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating.

The effect of ohmic heating (OH) (1.82, 3.64, 5.

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker.

Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored.

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.

The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale.

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso.

Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose-sweetened product and the possible sensory changes of the product. The addition of stevia with different rebaudioside A concentrations and sucralose to traditional and decaffeinated espresso coffee was studied, using the just-about-right scale and magnitude estimation method, to determine the ideal sweetness and the acceptance of the samples.