No abstract

The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking for probiotics in other foods. We aimed at determining cell viability in nondairy drinks and resistance to simulated gastric digestion of commercial probiotic lactobacilli commonly used in dairy products. Lactobacillus casei LC-01 and L. casei BGP 93 were added to different commercial nondairy drinks and viability and resistance to simulated gastric digestion (pH 2.5, 90 min, 37 °C) were monitored along storage (5 and 20 °C). For both strains, at least one nondairy drink was found to offer cell counts around 7 log orders until the end of the storage period. Changes in resistance to simulated gastric digestion were observed as well. Commercial probiotic cultures of L. casei can be added to commercial fruit juices after a carefull selection of the product that warrants cell viability. The resistance to simulated gastric digestion is an easy-to-apply in vitro tool that may contribute to product characterization and may help in the choice of the food matrix when no changes in cell viability are observed along storage. Sensorial evaluation is mandatory before marketing since the product type and storage conditions might influence the sensorial properties of the product due to the possibility of growth and lactic acid production by probiotic bacteria.

Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.

Palynological, physicochemical and sensory methods were applied to ascertain the most discriminant variables for honey characterization. Fifteen physicochemical parameters, six indicators of antioxidant capacity and eight sensory attributes were considered. Clover and eucalyptus honeys were differentiated when the linear discriminant analysis was applied.Electrical conductivity, sugars, ferric ion reducing and Trolox equivalent an tioxidant capacity were the most discriminant variables. Odor and color intensities were the sensory attributes scoring the major differences between honeys. The canonical correlations technique pointed out that differences were related primarily to the content of pollen from Trifolium, Downloaded by [UQ Library] at 01:00 15 June 2015 A c c e p t e d M a n u s c r i p t 2 Medicago sativa and Lotus. These standards of quality provide a differentiating tool to classify unifloral honeys.

The effect of the drying conditions on the retention quality for dried chicory roots () was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior.