Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt

Ribeiro, Michele Nayara; Rodrigues, Daniela Maria; Rocha, Renata Abadia Reis; Silveira, Letícia Rodrigues; Condino, João Paulo Ferreira; Júnior, Arlindo Curzi; Souza, Vanessa Rios de; Nunes, Cleiton Antônio; Pinheiro, Ana Carla Marques

doi:10.1016/j.idairyj.2020.104802

Cited by 14 publications

(9 citation statements)

References 55 publications

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“…On average, the PM task with consumers used 55.2 participants with a large SD of 36.9. The smallest numbers of consumers included in a study are approximately around 10–15 participants (Drake, Lopetcharat, & Drake, 2009; Kennedy, 2010; Mielby, Hopfer, Jensen, Thybo, & Heymann, 2014; Speight, Schiano, Harwood, & Drake, 2019), but most studies used at least 50 or more consumers, while some studies recruited over 100 consumers (Cano‐Lamadrid et al, 2020; Lezaeta, Bordeu, Næs, & Varela, 2017; Ribeiro et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Moss

McSweeney

2022

Journal of Sensory Studies

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Descriptive analyses or trained panels are one of the most extensively used methods in the sensory evaluation field; however, they can be expensive and time-consuming.Therefore, researchers have begun to use rapid sensory analysis methods. One of these rapid methods is projective mapping (PM). PM asks the participants to place samples on a two-dimensional space in a way that reflects their perception of the samples' differences and similarities. This review outlines the main characteristics of 195 studies published using the PM technique. The results reveal that the majority of

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Section: Resultsmentioning

confidence: 99%

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Moss

McSweeney

2022

Journal of Sensory Studies

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“…In contrast, Ribeiro et al . (2020) reported that the combination of different stevia extracts was able to decrease the bitterness perception in plain yoghurt, which was not considered a dominant attribute in the samples sweetened with the combined extracts.…”

Section: Resultsmentioning

confidence: 99%

“…Morais et al (2014) evaluated chocolate-flavoured desserts and also reported the bitter taste as one of the dominant attributes in the stevia-sweetened samples. In contrast, Ribeiro et al (2020) reported that the combination of different stevia extracts was able to decrease the bitterness perception in plain yoghurt, which was not considered a dominant attribute in the samples sweetened with the combined extracts.…”

Section: Temporal Dominance Of Sensations (Tds) For Trained Assessorsmentioning

confidence: 90%

Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations

Pereira

Bolini

2021

Int J of Food Sci Tech

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This study aimed to evaluate the impact of the addition of prebiotics and natural sweeteners on the temporal profile of mango skyr yoghurts. Eight formulations were made with the addition (or not) of prebiotics (FOS) and different sweetening agents (sucrose, stevia, thaumatin and a blend of stevia/thaumatin). The time-intensity (TI) and temporal dominance of sensations (TDS) analyses were performed with trained assessors (n = 12) and consumers (n = 60). The addition of prebiotics did not affect the temporal profile of the sucrose-sweetened yoghurt. Thaumatin can be used as a natural sweetener in this type of yoghurt to reduce the perceived bitterness of stevia. The results revealed important data on the use of temporal methods and different panels, contributing to understand major dynamic sensory profile for concentrated yoghurts sweetened with natural sweeteners, especially skyr.

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“…Besides the hydrocolloids, the sweeteners have also been optimized [75][76][77]. Indeed, Ribeiro and co-workers used a simplex-lattice design to optimize the sweeteners proportion (three steviol glycoside) in a high-protein plain yogurt.…”

Section: Case Studies On Emulsions Creams Dessertmentioning

confidence: 99%

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Squeo

Angelis

Leardi

et al. 2021

Foods

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Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt

Cited by 14 publications

References 55 publications

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

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