The Experts below are selected from a list of 78 Experts worldwide ranked by ideXlab platform
Elson Rogério Tavares Filho - One of the best experts on this subject based on the ideXlab platform.
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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.
Journal of food science, 2019Co-Authors: Alessandra Cazelatto De Medeiros, Elson Rogério Tavares FilhoAbstract: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. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of Frozen chocolate Desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce Frozen chocolate Desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of Frozen Desserts without lactose, but not in vegan versions (with rice and soy protein).
Alessandra Cazelatto De Medeiros - One of the best experts on this subject based on the ideXlab platform.
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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
'Wiley', 2020Co-Authors: Alessandra Cazelatto De Medeiros, Tavares Filho, Elson Rogério, Bolini, Helena Maria AndréAbstract: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. The sweetness equivalence was determined by the magnitude estimation method. The physical–chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose‐free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting841029732982CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQNão te
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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.
Journal of food science, 2019Co-Authors: Alessandra Cazelatto De Medeiros, Elson Rogério Tavares FilhoAbstract: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. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of Frozen chocolate Desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce Frozen chocolate Desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of Frozen Desserts without lactose, but not in vegan versions (with rice and soy protein).
C.s. Setser - One of the best experts on this subject based on the ideXlab platform.
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Sensory and Physical Properties of a Reduced-Calorie Frozen Dessert System Made with Milk Fat and Sucrose Substitutes
Journal of dairy science, 1994Co-Authors: S.e. Specter, C.s. SetserAbstract:Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a Frozen Dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared Frozen Desserts and few differences after storage (140 d). Polydextroseaspartame effectively compensated for functional properties that normally are conferred by sucrose and some that are conferred by milk fat. Replacement of milk fat with tapioca dextrin or potato maltodextrin increased coarseness and wateriness and decreased creaminess relative to the control. Perception of chalkiness increased more with increased tapioca dextrin than with increased potato maltodextrin. Few or no significant differences among the Frozen Desserts were noted for the sensory attributes of coldness, gumminess, and mouth coating. Physical measurements did not relate highly to the sensory responses.
S.e. Specter - One of the best experts on this subject based on the ideXlab platform.
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Sensory and Physical Properties of a Reduced-Calorie Frozen Dessert System Made with Milk Fat and Sucrose Substitutes
Journal of dairy science, 1994Co-Authors: S.e. Specter, C.s. SetserAbstract:Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a Frozen Dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared Frozen Desserts and few differences after storage (140 d). Polydextroseaspartame effectively compensated for functional properties that normally are conferred by sucrose and some that are conferred by milk fat. Replacement of milk fat with tapioca dextrin or potato maltodextrin increased coarseness and wateriness and decreased creaminess relative to the control. Perception of chalkiness increased more with increased tapioca dextrin than with increased potato maltodextrin. Few or no significant differences among the Frozen Desserts were noted for the sensory attributes of coldness, gumminess, and mouth coating. Physical measurements did not relate highly to the sensory responses.
Wibisono, Lidya Giovani - One of the best experts on this subject based on the ideXlab platform.
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Pengaruh perbedaan proporsi buah bengkuang dan nanas terhadap sifat fisikokimia dan organoleptik velva bengkuang nanas
2019Co-Authors: Wibisono, Lidya GiovaniAbstract:Bengkuang (Pachyrhizus erosus) merupakan tanaman hortikultura yang memiliki potensi yang sangat baik untuk dikembangkan salah satunya diolah menjadi velva. Velva merupakan salah satu produk Frozen Dessert yang berasal dari campuran bubur (puree) buah, gula, dan bahan penstabil yang dibekukan. Umumnya, buah yang digunakan dalam velva adalah buah yang mengandung komponen serat pangan untuk membentuk body velva, mempunyai rasa manis dan aroma yang khas. Pada penelitian ini, buah nanas ditambahkan untuk memperbaiki karakteristik organolaptik velva. Nanas dan bengkuang mengandung air yang cukup tinggi sehingga dapat menimbulkan peluang terbentuknya kristal es yang besar, banyak dan tidak beraturan dalam proses pembuatan velva sehingga perlu ditambahkan bahan penstabil yaitu CMC (Carboxymethyl Cellulose). Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan proporsi buah bengkuang dan nanas terhadap sifat fisikokimia dan organoleptik velva. Rancangan penilitian yang digunakan adalah Rancangapn Acak Kelompok (RAK) satu faktor berupa proporsi buah bengkuang dan nanas dengan 7 (tujuh) perlakuan (2:8; 3:7; 4:6; 1:1; 6:4; 7:3 dan 8:2), dimana setiap perlakuan akan diulang sebanyak 4 (empat) kali. Parameter yang diuji meliputi sifat fisikokimia (pH, total padatan terlarut (TPT), viskositas, overrun, laju leleh, warna) serta sifat organoleptik (warna, aroma, rasa dan pelelehan dalam mulut). Data yang diperoleh dianalisa secara statistik dengan menggunakan uji ANOVA pada α= 5%. Apabila terdapat perbedaan nyata maka dilanjutkan dengan uji DMRT pada α= 5%. Perlakuan terbaik akan ditentukan berdasarkan uji organoleptik dengan metode spiderweb. Berdasarkan uji ANOVA pada α= 5%, terdapat pengaruh nyata dari perbedaan proporsi buah bengkuang dan nanas terhadap nilai pH, TPT, viskositas, overrun, laju leleh, warna serta sifat organoleptik velva. Produk velva bengkuang nanas memiliki nilai pH yang berkisar antara 4,52 – 4,76, nilai TPT 25,90 – 28,900Brix, viskositas 2168 – 3240 cp, overrun 6,31 – 31,87%. Nilai kesukaan panelis terhadap aroma berada pada kisaran 3,7 – 6,83, warna 3,24 – 7,33, pelelehan dalam mulut 3,39 – 6,86 dan rasa 3,16 – 7,49. Hasil uji spider web menunjukan Velva Bengkuang Nanas dengan proprsi bengkuang:nanas sebesar 2:8 merupakan perlakuan terbaik yang paling disukai panelis
