A preliminary study on the application of natural sweet proteins in agar‐based gels

Miele, Nicoletta A.; Monaco, Rossella Di; Dell'Amura, Francesca; Rega, Michele F.; Picone, Delia; Cavella, Silvana

doi:10.1111/jtxs.12215

Cited by 8 publications

(4 citation statements)

References 55 publications

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“…Therefore, in set yogurt, it was not possible to find an iso‐sweet concentration for MNEI (Figure b), even if a wide range of sweetener concentration was explored; some of those concentrations were 2×‐3× times higher than those used in our previous studies (Di Monaco et al, ; Di Monaco et al, ; Miele, Cabisidan, Blaiotta, et al, ; Miele, Cabisidan, Galiñanes Plaza, et al, ). Those results were in accordance with previous results both in yogurt (Miele, Cabisidan, Galiñanes Plaza, et al, ) and in other gel matrixes (Di Monaco et al, ; Miele et al, ). Those studies underlined the difficulty of the sweet protein MNEI to deliver sweetness in semi‐solid and solid model food.…”

Section: Resultssupporting

confidence: 94%

Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

Miele

Leone

Cabisidan³

et al. 2019

Journal of Sensory Studies

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Yogurt is widely consumed by people under‐controlled dietary regimes. The addition of hypocaloric sweeteners to the yogurt is typically used to make them more palatable, but this may affect the fermentation phase and/or its physical and sensory characteristics. The aim of this work was to test the possible application of an emerging sweetener, MNEI, a variant of a sweet protein, monellin. In particular, its sweetness profile was compared with that of other natural sweeteners, sucrose, xylitol, and sorbitol, in yogurt. First, determinations of iso‐sweet concentration of MNEI and of those sweeteners were performed, both for set and stirred yogurts. Then, the sweetness temporal profiles of all the sweeteners were evaluated as the mean of time–intensity data (t–I). In set yogurt, the iso‐sweet concentrations of xylitol and sorbitol, but not of MNEI, were found, whereas, in stirred yogurts, the concentrations were determined for all the sweeteners. t–I results showed that sweeteners had similar behaviors, except for the end time of sweetness perception: in particular, in stirred yogurt, MNEI resulted in a more lingering sweet aftertaste. These results suggest new applications of the sweet protein MNEI in food preparations, although the combination with other natural sweeteners could be explored. Practical applications Yogurts are ideal products to develop potential applications of MNEI, a protein that has been demonstrated stable to acidic environments, and to our knowledge, this is the first report of the use of a sweet protein to sweeten viscous food preparations. Preliminary experimental results suggest new possible applications of sweet protein MNEI in food samples. In particular, it could be used to sweeten‐stirred yogurt.

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Section: Resultssupporting

confidence: 94%

Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

Miele

Leone

Cabisidan³

et al. 2019

Journal of Sensory Studies

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“…The methodology and analysis of TDS data was first introduced in 2003 and since then it has been extensively used in almost all oral processing studies to understand the dynamics of sensory perception [22]. This has included examining flavors, tastes, and textures of semi-solid gel-based systems made with different sweeteners [23,24]. Textures of emulsion-filled gels have also been studied using this approach [25].…”

Section: Introductionmentioning

confidence: 99%

Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

Sharma

Duizer

2019

Foods

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Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses––grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.

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“…Delivering the same sugar-like sweetness is a challenging task as high-intensity sweeteners generally exhibit an unusual sensory characteristic; for example, delay in sweetness perception, long sweetness persistency, or a lingering aftertaste (De Melo et al, 2007;De Marchi et al, 2009;Moraes and Bolini, 2010), and most consumers are not willing to sacrifice a product's sensory attributes in exchange for its health benefits (Portmann and Kilcast, 1998;Civille and Oftedal, 2012;Miele et al, 2017a). To overcome the high cost and time-consuming aspects of traditional sensory methods, a modified version of the flash profile method, including a preliminary session consisting of the ultra flash profile method, has been developed to investigate different food products such as pasta, polenta sticks, cakes, and wine (Di Liu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

Miele¹,

Cabisidan²,

Blaiotta

et al. 2017

Journal of Dairy Science

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Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are "natural." A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation.

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A preliminary study on the application of natural sweet proteins in agar‐based gels

Cited by 8 publications

References 55 publications

Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

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