Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Judacewski, Priscila; Los, Paulo Ricardo; Lima, Larissa Siqueira; Alberti, Aline; Zielinski, Acácio Antônio Ferreira; Nogueira, Alessandro

doi:10.1111/1471-0307.12649

Cited by 78 publications

(78 citation statements)

References 24 publications

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“…The word association technique encopasses terms that help describe consumers' expectations of a particular product (Eldesouky et al, 2015), so the results obtained by this method can be used to develop or adjust new products (Soares et al, 2017). Judacewski et al (2019) evaluated the study of Brazilian consumers' perceptions of white mold-matured cheeses using the word association technique and concluded that the use of the word association technique made it possible to evaluate the perception of Brazilian consumers (and non-consumers) regarding cheese ripened to the surface by white mold.…”

Section: Resultsmentioning

confidence: 99%

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

et al. 2021

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The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.

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Section: Resultsmentioning

confidence: 99%

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

et al. 2021

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“…The perceptions in the choice and acceptance of a food product by consumers are determined by the appearance, aroma, and taste of the food (Judacewski et al., 2019). Based on the color analysis, electronic senses analysis, bioactive compound analysis, and antioxidant activity analysis of 15 JW samples (3 different pretreatment methods × 5 different starter cultures), a data matrix consisting of 15 rows (15 samples) and 27 columns (27 quality indexes compromising 4 color attributes, 10 aroma attributes, 8 taste attributes, 3 bioactive compounds attributes, and 2 antioxidant activity attributes) was obtained, after which multivariate statistical analysis was applied to evaluate the effects of pretreatment methods and starter cultures on JW.…”

Section: Results and Conclusionmentioning

confidence: 99%

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Cai

Tang

Shan

et al. 2020

Food Science & Nutrition

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In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.

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“…Therefore, viability may not always be the most important aspect in terms incorporating probiotic bacteria in food products. As projective tests, further sensory studies based on innovative methods of consumer perception must be conducted in order to evaluate the impacts of the addition of these microorganisms in food (Chetachukwu et al, 2019;Judacewski et al, 2019;Pinto et al, 2018;Soares et al, 2020).…”

Section: Gelatin:collagen Ratio Microorganismmentioning

confidence: 99%

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

et al. 2021

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The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

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Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Cited by 78 publications

References 24 publications

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

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