The Experts below are selected from a list of 7398 Experts worldwide ranked by ideXlab platform

Elson Rogério Tavares Filho - One of the best experts on this subject based on the ideXlab platform.

  • 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, 2019
    Co-Authors: Alessandra Cazelatto De Medeiros, Elson Rogério Tavares Filho
    Abstract:

    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.

  • Temporal profile of low calorie lactose-free ice cream chocolate Flavor: temporal dominance sensation and multiple time–intensity analysis
    'Springer Science and Business Media LLC', 2020
    Co-Authors: Alessandra Cazelatto De Medeiros, Tavares Filho, Elson Rogério, Bolini, Helena Maria André
    Abstract:

    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. The ice cream with lactose-free Milk sweetened with stevia had a lower acceptance. The samples sweetened with sucrose were characterized by intensity, duration and dominance of the “sweet” and “chocolate Flavor”, while the samples sweetened with sucralose were characterized by intensity and duration of the “sweet” stimulus and also by the dominance of the “Milk Flavor” stimulus. The samples sweetened with stevia were characterized by greater intensity and duration of bitter stimulus, being also characterized by intensity of sweet taste and chocolate Flavor. It can be verified that the use of stevia promotes relevant difference in lactose-free ice cream when compared to traditional ice cream, increasing the duration and dominance of bitter taste, as well impacting and decreasing the consumer acceptance. However, the addition of sucralose did not promote significant changes in the profile of both formulationsCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESSem informaçã

  • 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', 2020
    Co-Authors: Alessandra Cazelatto De Medeiros, Tavares Filho, Elson Rogério, Bolini, Helena Maria André
    Abstract:

    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

  • 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, 2019
    Co-Authors: Alessandra Cazelatto De Medeiros, Elson Rogério Tavares Filho
    Abstract:

    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).

M A Drake - One of the best experts on this subject based on the ideXlab platform.

  • invited review maintaining and growing fluid Milk consumption by children in school lunch programs in the united states
    Journal of Dairy Science, 2020
    Co-Authors: Lauren R Sipple, D M Barbano, M A Drake
    Abstract:

    Fluid Milk consumption among children has declined for decades. Adequate consumption of Milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with Milk Flavor, perceived health benefits derived from Milk, and habit are primary drivers of lifelong Milk consumption. Child preferences and attitudes for Milk may differ from those of adults, and as such, understanding and fulfilling the needs of children is crucial to reverse the decline in Milk consumption. School meal programs make fluid Milk accessible to millions of children each day; however, regulations and school lunch procurement systems in the United States sometimes make it difficult to provide novel or value-added Milk products in these programs. Total consumption of all Milk types in US schools declined by 14.2% from 2008 to 2017, and the percentage of children participating in the school lunch program has also declined. This decline has also been driven by declining average daily participation in the school meal program and may also reflect children's dissatisfaction with the sensory characteristics and the form of Milk offered in schools. The change in form of Milk offered in schools to lower fat and lower added sugar content in the United States has been driven by government-mandated school lunch calorie and fat requirements. This review describes the current Milk consumption trends among children; the structure and basic requirements of the school lunch program in total and for Milk; and the intrinsic, extrinsic, and environmental factors that influence child perception, preference, and consumption of fluid Milk in the US school system.

  • the influence of ultra pasteurization by indirect heating versus direct steam injection on skim and 2 fat Milks
    Journal of Dairy Science, 2017
    Co-Authors: D M Barbano, M A Drake
    Abstract:

    ABSTRACT Fluid Milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s. Ultra-pasteurization (UP) extends Milk shelf life and is defined as heating to at least 138°C for 2 s. The UP process can be done by indirect heating (IND) or by direct steam injection (DSI). The influence of these 2 UP methods on Milk Flavor has not been widely investigated. The objective of this study was to compare the effect of HTST, IND-UP, and DSI-UP on sensory perception of fluid Milk. Raw skim and standardized 2% Milks were pasteurized at 140°C for 2.3 s by IND or DSI or by HTST (78°C, 15 s) and homogenized at 20.7 MPa. The processed Milks were stored in light-shielded opaque high-density polyethylene containers at 4°C and examined by descriptive analysis and microbial analysis on d 3, 7, and 14. Furosine and serum protein denaturation analyses were performed on d 0 and 14 as an indicator of heat treatment. Last, consumer acceptance testing was conducted at d 10, with adults (n = 250) and children (ages 8 to13 y, n=100) who were self-reported consumers of skim or 2% Milk; consumers only received samples for either skim or 2% Milk. The entire experiment was repeated in triplicate. Milks treated by HTST had lower cooked Flavor than either UP Milk. Milks heated by DSI-UP were characterized by sulfur or eggy and cooked Flavors, whereas IND-UP Milks had higher sweet aromatic and sweet taste compared with DSI-UP Milk. Aromatic Flavor intensities of all Milks decreased across 14 d of storage. Furosine concentrations and serum protein denaturation were highest for the IND treatments, followed by DSI and HTST. Furosine content in both skim and 2% Milk increased with time, but the increase was faster in IND-UP skim Milk. Adult and child consumers preferred HTST Milk over either UP Milk, regardless of fat content. Ultra-pasteurization by IND or DSI did not affect consumer acceptance at 10 d postprocessing, but traditional HTST Milks were preferred by consumers of all ages.

Hildegarde Heymann - One of the best experts on this subject based on the ideXlab platform.

  • sensory and physical properties of ice creams containing Milk fat or fat replacers
    Journal of Dairy Science, 1998
    Co-Authors: R L Ohmes, R. T. Marshall, Hildegarde Heymann
    Abstract:

    The purpose of this research was to determine the relative effects of Milk fat, nonfat Milk solids, or each of three whey protein type fat replacers on the Flavor and texture attributes of vanillin-Flavored ice cream. Descriptive sensory analyses disclosed that ice creams containing 4.8% of any of the fat replacers in place of Milk fat had no demonstrable effect on vanillin Flavor but increased the intensities of whey Flavor, syrup Flavor, and cooked Milk Flavor. Compared with each substitute, Milk fat significantly reduced the syrup, whey, and cooked Milk Flavors and increased the fresh Milk and cream Flavors of the ice cream. Results emphasized the importance of fat as a Flavor modifier and the importance of certain fat replacers as aids in improving texture.

Bolini, Helena Maria André - One of the best experts on this subject based on the ideXlab platform.

  • 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', 2020
    Co-Authors: Alessandra Cazelatto De Medeiros, Tavares Filho, Elson Rogério, Bolini, Helena Maria André
    Abstract:

    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

  • Temporal profile of low calorie lactose-free ice cream chocolate Flavor: temporal dominance sensation and multiple time–intensity analysis
    'Springer Science and Business Media LLC', 2020
    Co-Authors: Alessandra Cazelatto De Medeiros, Tavares Filho, Elson Rogério, Bolini, Helena Maria André
    Abstract:

    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. The ice cream with lactose-free Milk sweetened with stevia had a lower acceptance. The samples sweetened with sucrose were characterized by intensity, duration and dominance of the “sweet” and “chocolate Flavor”, while the samples sweetened with sucralose were characterized by intensity and duration of the “sweet” stimulus and also by the dominance of the “Milk Flavor” stimulus. The samples sweetened with stevia were characterized by greater intensity and duration of bitter stimulus, being also characterized by intensity of sweet taste and chocolate Flavor. It can be verified that the use of stevia promotes relevant difference in lactose-free ice cream when compared to traditional ice cream, increasing the duration and dominance of bitter taste, as well impacting and decreasing the consumer acceptance. However, the addition of sucralose did not promote significant changes in the profile of both formulationsCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESSem informaçã