Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance

Ribeiro, Ana Paula Lima; Guimarães, Jéssica Souza; Lago, Amanda Maria Teixeira; Angelis-Pereira, Michel Cardoso de; Abreu, Luiz Ronaldo de; Pinto, Sandra Maria

doi:10.1016/j.lwt.2021.111318

Cited by 9 publications

(7 citation statements)

References 55 publications

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“…Similarly, Costa et al 7 reported that yoghurt made with xylitol resulted in increased sensory acceptance, retention of textural properties and better probiotic survival compared to yoghurt sweetened with sucralose or stevia. Ribeiro et al 48 recently found that cheese formulated with 6% oat bran and sweetened with xylitol scored significantly more than the cheese sweetened with stevia in terms of overall acceptance. It is worth noting that although attributes like astringent, bitter and liquorice had increased citation frequency in yoghurts sweetened with stevia (0.16% or 0.19%) compared to yoghurts sweetened with sucrose or xylitol, these attributes did not have a significant impact on liking in the present study.…”

Section: Discussionmentioning

confidence: 99%

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Chadha,

Hamid,

Kantono

2024

J Sci Food Agric

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BackgroundIt is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple‐intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using Aligned Rank Transformation (ART)‐ANOVA to investigate the differences between sensory attributes within different product and within different intakes.ResultsResults showed that attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentration of sucrose or xylitol and fruit puree were liked the most. However, stevia‐sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used i.e., utilising TCATA temporal data to investigate temporal drivers of liking for each yoghurt type.ConclusionThe use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners.This article is protected by copyright. All rights reserved.

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Section: Discussionmentioning

confidence: 99%

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Chadha,

Hamid,

Kantono

2024

J Sci Food Agric

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“…O percentual de sinérese foi inferior para a formulação F2 em 10 dias de armazenamento, em relação à formulação F1 (em média 13,6% menor) indicando que a adição de 0,75% de fibra de bambu aumentou a retenção de soro e, portanto, resultou em diferença entre as formulações (p<0,05). Em estudo, a adição de farelo de aveia diminui a sinerese em Petit Suisse devido à alta quantidade de fibras presentes no mesmo (RIBEIRO et al, 2021).…”

Section: Composição Físico-química E Sinéreseunclassified

“…O Petit Suisse é um queijo que apresenta pouca firmeza e alta cremosidade, entretanto essa característica pode ser modificada com a adição de agentes espessantes (SANTOS et al, 2018), conforme observado no presente estudo. Além disso, outros fatores podem vir a afetar a firmeza, dentre eles destaca-se a velocidade de agitação durante a elaboração, tendo em vista que velocidades de agitação maiores acarretam em produtos com consistência mais firme (ČERNÍKOVÁ et al, 2017) A firmeza de ambas as formulações aumentou com o armazenamento de 10 dias, isso pode ter ocorrido devido a ocorrência de sinérese, pois a liberação gradual do soro contribui para o aumento da firmeza (PRUDENCIO et al, 2008;RIBEIRO et al, 2021).…”

Section: Perfil De Texturaunclassified

ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU

et al. 2023

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Bamboo is a widely used forest resource and has a high fiber content in its shoots, which makes it considered as a nutritious and healthy food. Due to the water retention capacity of the fibers, it has the potential for flour production, and can be used as a thickener in products that have little firmness such as Petit Suisse. This study aimed to prepare a Petit Suisse type cheese using bamboo shoot flour as an alternative source of natural thickener and, therefore, to evaluate the impact on the physicochemical composition and texture profile of the product. The results showed that the addition of different amounts of bamboo fiber to the product had no effect on pH, moisture, fat and protein, but on texture parameters and on the effect of syneresis, product with the highest percentage of bamboo fiber (0.75%) was firmer and gummy, less elastic and with less syneresis effect during storage.

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“…(Souza et al, 2011;Hesarinejad et al 2021). Recent research has evaluated the texture of Petit Suisse cheeses (Ribeiro et al, 2021;Sánchez-Obando et al, 2020). Ribeiro et al (2021) studied the texture of Petit Suisse with the addition of oat bran and found that it improves water retention capacity and texture.…”

Section: Bifidobacterium Longummentioning

confidence: 99%

“…Recent research has evaluated the texture of Petit Suisse cheeses (Ribeiro et al, 2021;Sánchez-Obando et al, 2020). Ribeiro et al (2021) studied the texture of Petit Suisse with the addition of oat bran and found that it improves water retention capacity and texture. Sanchez-Obando (2020) evaluated the application of Microparticulated whey proteins (MWP) as a fat mimetic in Petit Suisse.…”

Section: Bifidobacterium Longummentioning

confidence: 99%

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

Oliveira

Costa³

et al. 2022

RSD

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The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3).

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Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance

Cited by 9 publications

References 55 publications

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

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