The performance of check-all-that-apply (CATA), projective mapping, sorting and intensity scales was assessed for determining consumer perception of probiotic yogurts, two prototypes added with glucose oxidase, a potential oxygen scavenger and 04 commercial brands available in the Brazilian market. Each sensory methodology was tested by administrating the tests to 30 regular consumers of the product. Napping and CATA did not provide adequate discrimination of the samples while better results were noted for sorting and intensity scales, separating the yogurts containing glucose oxidase from the commercial probiotic yogurt. Sensory methodologies using consumer responses present potential options for the characterization of food matrices with multiple sensory sensations, such as probiotic yogurt.

As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose concentration and equivalent concentrations of different sweeteners and to determine, by microbiological analyses, the influence of these compounds on the viability of the starter and probiotic cultures used in the production of strawberry-flavored Petit Suisse cheese during its shelf life. The ideal sucrose concentration was determined using the just-about-right (JAR) scale, and the equivalent concentrations of the sweeteners were subsequently determined by the magnitude estimation method. Microbiological analyses were also carried out to check the viability of the cultures during the product's shelf life. The results showed that the compounds Neotame (NutraSweet, Chicago, IL) and stevia presented, respectively, the greatest and least sweetening power of the sweeteners tested. None of the sweeteners used in this study exerted a negative effect on the viability of the starter or probiotic cultures, and thus we were able to obtain a probiotic, functional food with reduced calorie content.

Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics.Keywords Oleogel Á Margarine Á Sensory Á Oxidative stability J Am Oil Chem Soc (2018) 95: 673-685. Material Raw MaterialsHOSO was provided by ChemyUnion S.A., Sorocaba, Brazil; interesterified fat (IF) TRI HW LT 2.5 (vegetable fat 674 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 673-685

The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.

Two species of the genus Trypanosoma infective to humans have been extensively studied at a cell and molecular level, but study of the third, Trypanosoma rangeli, remains in relative infancy. T. rangeli is non-pathogenic, but is frequently mistaken for the related Chagas disease agent Trypanosoma cruzi with which it shares vectors, hosts, significant antigenicity and a sympatric distribution over a wide geographical area. In this study, we present the T. rangeli gene expression profile as determined by the generation of ESTs (Expressed Sequence Tags) and ORESTES (Open Reading Frame ESTs). A total of 4208 unique high quality sequences were analyzed, composed from epimastigote and trypomastigote forms of SC-58 and Choachí strains, representing the two major phylogenetic lineages of this species. Comparative analyses with T. cruzi and other parasitic kinetoplastid species allowed the assignment of putative biological functions to most of the sequences generated and the establishment of an annotated T. rangeli gene expression database. Even though T. rangeli is apathogenic to mammals, genes associated with virulence in other pathogenic kinetoplastids were found. Transposable elements and genes associated mitochondrial gene expression, specifically RNA editing components, are also described for the first time. Our studies confirm the close phylogenetic relationship between T. cruzi and T. rangeli and enable us to make an estimate for the size of the T. rangeli genome repertoire ( approximately 8500 genes).